Chix Thighs W/Qview I Hope

ronp

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• Jun 6, 2008

• #1

I brined them for 1 hour 1/2 cup sea salt, 1/2 cup brown sugar. I think I lost a pic of the marinade. I used Yoshidas marinade from Sam's, rubbed some brown sugar, lemon pepper, sea salt.

Into the smoker @ 240' and they are about 2 hours into it. can't seem to get the pics to post. I have been having puter problems I will keep trying.

They are now at 165". Hopefully pics will follow, very frustrating. Pulled at 170' and here they are. Yumo, I tried the skin which I dont usually eat.

I finally got it.


I was going to put on some finishing sauce and throw them on the griil, NOT, they turned out perfect the way they are.

I'm a happy Camper!

 

ronp

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• Jun 6, 2008

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I finanally got the pics to work.

 

pineywoods

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• Jun 6, 2008

• #3

Those look great Ron

 

fishawn

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• Jun 6, 2008

• #4

Pics came across perfectly. They look awsome! did you get the Masterbuilt yet?.......If so, how do you like it?

 

ronp

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I have have it for 3 weeks now, and I love it. It aslo serves as a holding oven, so you can foil and set the the temp and forget it. Saved me about 6 hours on my last brisket. I just wrapped it and set the temp to 200' and went to bed. In the Am it was perfect for pullin'.

 

erain

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cental minnesota

• Jun 6, 2008

• #6

nice lookin plate of chicken!!!! after seein randy halls smoke and yours from an mes i think i shud get my mes unpacked from box... mebe even try it out after clean and season... great smoke. thks for sharing!!!

 

ronp

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• Jun 6, 2008

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You are welcome. Just get that puppy up and going. In my forty years of cooking this is a jewel. I love it.
get it OUT OF THE BOX NOW,LOL. I think you''ll be happy. If you need any help just ask Ok.

 

justsmoke2

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Peck, Michigan

• Jun 6, 2008

• #8

Nice lookin chicken there. May I suggest if you want crispy skins to raise your heat above 300 to 350. I do my chicken wings at 350 and turn every 20 minutes for about an hour. The add some Buffalo sauce or BBQ sauce after.
They don't stick around long.

 

ronp

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Just had two thighs they were great. Next time I would pull them at 160' though, were a litttle dry at some parts, but nothing I wouldn't be proud of. I am a perfectionest. (SPELLING )

 

gooose53

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• Jun 6, 2008

• #10

Did you mean to do that???

 

ronp

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Lol, no it should have been: perfectionist

I think, lol.

At least when it comes to food. And to think I won a spelling bee contest in school, lol. I guess it's old age.

 

gooose53

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I just thought it ironic that's all.....sort of pulling your leg if you know what I mean?

 

ronp

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Lol, no problemo, good catch. Where the hell is the spell check when you need one.

 

coyote

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• Jun 6, 2008

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they look tasty..yumm.. the crunch of the skin sounds good..

 

doctor phreak

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• Jun 6, 2008

• #15

ron those look great...nice job...i just went out this morning and bought about 10lbs of thighs that we usually throw in the oven but now i think i have a different plan....thanks again for the thought and qview

 

ronp

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• Jun 7, 2008

• #16

You are welcome. It's not only fun to post, but to also give back something to our fellow smokers. I have learned so much here in just a few short weeks, even though I wasn't a new smoker, knowledge rules and I am willing to share any I MAY? have. So far everything I have smoked turned out perfect with the information I got here.

 

ronp

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• Jun 7, 2008

• #17

I just reheated 2 more in a steam bath. Used a skillet with a rack below and covered. I then rewarmed some brisket sauce, Lone Star, and dipped them, man, oh man. I needed to wash my face, they were delish!!