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tonight's chicken thighs ♡qview

post #1 of 15
Thread Starter 
Made these tonight on my pellet grill at 275 degrees w/hickory for 145 in pan then 40 minutes out of the pan. Good results and done them skin down in pan to finally get a good bite through.



post #2 of 15
Thread Starter 

Bite
post #3 of 15
Looks awesome, nice smoke..... icon14.gif
post #4 of 15

Nice smoke!!   Im doing thighs tomorrow and may throw some ABT's in the mix.  Then a Butt Wed  :yahoo:

post #5 of 15
Thread Starter 
Thanks guys!

Got some rockfish that I'm going to

make fish tacos out of tomorrow! Never cooked it before but I'm sure it will be fine.
post #6 of 15
Quote:
Originally Posted by smokinadam View Post

Thanks guys!

Got some rockfish that I'm going to

make fish tacos out of tomorrow! Never cooked it before but I'm sure it will be fine.

 

You smoking it? or frying it?  

post #7 of 15
Thread Starter 
Don't seem like a good smoking fish so was going to poach it in some butter with some Chesapeake Bay seasoning on it. Place in a foil pack on the weber
post #8 of 15
Thread Starter 
Never seen it up here before so I'm up for any tips...I have plenty of pike and pan fish experience and got a good salmon recipe but saw this at the meat market and wanted fish tacos and looked like a filet that would be good for it and half the price of tilapia.
post #9 of 15

We use rockfish almost exclusively for fish tacos.  I cut into nice size strips then beer batter it.  I deep fry it until golden and the fish is flaky.  A seriously sweet tasting fish and makes the best tacos.  

 

I top the taco with

 

1/2 cup light mayonnaise
2 T milk
2 T lemon juice
1/2 tsp garlic salt

 

and add shredded cabbage and some finely diced jalapeno's.  Mmmm mmmmm good. 

 

Scott

post #10 of 15

That's what I call a plate of chicken. Put the beans and potato salad on another plate, you're good to go.

post #11 of 15
Thread Starter 
Quote:
Originally Posted by PadronMan View Post

We use rockfish almost exclusively for fish tacos.  I cut into nice size strips then beer batter it.  I deep fry it until golden and the fish is flaky.  A seriously sweet tasting fish and makes the best tacos.  

I top the taco with

1/2 cup light mayonnaise

2 T milk

2 T lemon juice

1/2 tsp garlic salt

and add shredded cabbage and some finely diced jalapeno's.  Mmmm mmmmm good. 

Scott

Thanks Scott. Good to hear. All the fish tacos I've had at authentic mexican restaurant the fish have been unbreaded. Either way the fish will be perfect for the taco and that's what I was worried about. I made some chipotle ranch yesterday that I'm gonna top them with. (Fish tacos that use lettuce and not cabbage aren't real.. that crunch from the cabbage is what makes it)

Thanks again Scott

Adam
post #12 of 15
Quote:
Originally Posted by smokinadam View Post


Thanks Scott. Good to hear. All the fish tacos I've had at authentic mexican restaurant the fish have been unbreaded. Either way the fish will be perfect for the taco and that's what I was worried about. I made some chipotle ranch yesterday that I'm gonna top them with. (Fish tacos that use lettuce and not cabbage aren't real.. that crunch from the cabbage is what makes it)

Thanks again Scott

Adam

 

Most welcome.  I want pics of those tacos :drool  The breaded and deep fried are a Baja, Mex thing.  We have adopted it here in San Diego due to proximity.  We do get some of the un-battered but I prefer the crunch of that batter.

post #13 of 15
What so you put in your pan along with chicken? How does pan improve your final product?
post #14 of 15
Typo sorry. What do you place in pan with chicken? How does pan help?
post #15 of 15
Thread Starter 
Place a stick of butter in each pan with it skin down. Then out of pan skin up for 45 minutes up. What it does is make the best thighs I've had!
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