or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › First attempt at "competition" chicken
New Posts  All Forums:Forum Nav:

First attempt at "competition" chicken

post #1 of 7
Thread Starter 
I took chicken thighs, deboned then pulled the skin off. I scrapped the back side of the skin with a sharp knife to remove the fat. All the skins were almost see through.
I seasoned the meat with a rub, placed the skin back on and re-seasoned.
I then placed the chicken in three pans with margarine and butter.



I smoked the chicken in the pans, at 300, for 30 minutes then removed for 30 minutes out of the butter bath on the grate.



Once I reached 165 IT, I sauced the thighs. This is where it got away from me. All this prep/cook was after work, which took 5 hours. It was cold outside and didn't want to stand there watching it.



I was happy for my first time, I had fun. Very tasty but a little too spicy for the kids. Like all smoked foods, it was better the next day.
post #2 of 7

Nice Job

 

Gary

post #3 of 7
Looks tasty!drool.gif
post #4 of 7
Thread Starter 
Thanks guys.
I used to just smoke on the weekends, now it's filtering over to the weekdays. Just this week I've done the chicken above and a bacon wrapped pork loin. BTW, the bacon re-smoked on the loin with Jeff's rub on it, WOW. Next smoke I'm going throw on some extra rubbed down thick sliced bacon, man it's amazing. (Of course I shouldn't eat it but I'll use it as a reward for meeting a weight loss goal.)
post #5 of 7
Quote:
Originally Posted by PapaDon View Post

I took chicken thighs, deboned then pulled the skin off. I scrapped the back side of the skin with a sharp knife to remove the fat. All the skins were almost see through.
I seasoned the meat with a rub, placed the skin back on and re-seasoned.
I then placed the chicken in three pans with margarine and butter.



I smoked the chicken in the pans, at 300, for 30 minutes then removed for 30 minutes out of the butter bath on the grate.



Once I reached 165 IT, I sauced the thighs. This is where it got away from me. All this prep/cook was after work, which took 5 hours. It was cold outside and didn't want to stand there watching it.



I was happy for my first time, I had fun. Very tasty but a little too spicy for the kids. Like all smoked foods, it was better the next day.
nice looking! I love chicken thighs done that way! I've added some red hot to my butter to add a little buffalo flavor. Have some bite through skin? Did you just fold it back or remove fully?

Keep it up! (To spicy I heard that from the girlfriend and parents when I made my own rub one time... no more cayenne in the seasonings)
post #6 of 7
Thread Starter 
Yes. The skin was bite through.
I took the skin off completely. It would be hard to scrap it otherwise.
Hot sauce sounds good to me.
post #7 of 7

good looking thighs papa don.looks like you got that down pat.

dannylang:drool:

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › First attempt at "competition" chicken