Chicken Thighs With Plum Jelly & Syrup W/QView

ronp

Gone but not forgotten. RIP

Original poster

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Aug 21, 2008

• #1

This a continuation of this if you didn't see it.

http://smokingmeatforums.com/forums/...threadid=21861

I didn't think about the time needed to cure. I rinsed them last night and rubbed with syrup and plum jelly.



Tonight I drained them a bit and onto the smoker.





I am starting out slow 170' for maybe 1/2 hour to dry the outside a bit.
Then I'll kick it up to 225' to internal of 150' then sear on the gas grill to get them crispy.

Another nice evening at the smoke table.



More to come.

Thanks for watching.

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Aug 21, 2008

• #2

Another cured smoke?
You come into a large quantity of Nitrates or what?

 

white cloud

Master of the Pit

OTBS Member

Mar 27, 2007

1,173

13

Riley Center MI

• Aug 21, 2008

• #3

Hey ron you may get nicknamed the undertaker if you keep up the practice of embalming. lol

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Aug 21, 2008

• #4

Lol

 

ronp

Gone but not forgotten. RIP

Original poster

OTBS Member

SMF Premier Member

Thread starter

Apr 27, 2008

5,433

21

• Aug 21, 2008

• #5

Lol, I already have the Doc Cure, and Captn. nicks in chat.

Na, I just like the taste, didn't usually eat them much before. Nice flavor, and moist. I love ham. Just another vice along with booze and cigars I guess.

I WILL die from something. Wait till tommorrow. Canidian Bacon comming.



Just sliced this after 4 days cure, I can't believe it, hardly a trace of salt. This will be tommorrows smoke.



My nightly visitor.

Thanks for watching.

 

ronp

Gone but not forgotten. RIP

Original poster

OTBS Member

SMF Premier Member

Thread starter

Apr 27, 2008

5,433

21

• Aug 22, 2008

• #6

Here they are at 160'.



Ready for the sear on the Weber.



Boy, 2 minutes on and they were chared. Skin was crispy.



Cured to the bone after 6 hours.

They were delicious. Still one of my favs.

Thanks for watching.

Ron

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Aug 22, 2008

• #7

Mmmm, Ron that looks wonderful!!

 

short one

Smoking Fanatic

OTBS Member

Feb 9, 2007

668

10

Northwest Missouri

• Aug 22, 2008

• #8

Looks great Ron.

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Aug 22, 2008

• #9

So, did it taste like hammy chicken?

 

bbqgoddess

Master of the Pit

OTBS Member

SMF Premier Member

May 13, 2008

1,300

11

TEMPLE CITY, SO CALIFORNIA

• Aug 22, 2008

• #10

Ron,
the chix looked great! I bet they were YUMMY, they looked it!
I am glad to see your new friend back...aren't they just a piece of heaven right there in front of you?? amazing little creatures...amazing, thanks for the photo...very cool!

 

ronp

Gone but not forgotten. RIP

Original poster

OTBS Member

SMF Premier Member

Thread starter

Apr 27, 2008

5,433

21

• Aug 23, 2008

• #11

UUUUHHH NO. more like chikeny ham.

Whatever, they they are GOOD. Try it you might like it.

They were yummy, one of my favorites.

I get some pleasure everynight when he she comes and chirps. Guess he is thanking me.

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• Aug 23, 2008

• #12

Those turned out deliciously scrumptious!!! The idea of the plum sauce along with the pork sounds like it would pair up well with the smoky flavor.

Really nice smoke, ronp! Glad ya shared it with us!

 

ronp

Gone but not forgotten. RIP

Original poster

OTBS Member

SMF Premier Member

Thread starter

Apr 27, 2008

5,433

21

• Aug 23, 2008

• #13

Thanks I appreciate it.

Sharing is half the fun.

Thanks for watching.

Ron