I first tried this recipe I got from raptor700 a couple weeks ago but my camera battery was dead and I didn't get to do a Q view. The chicken was delicious and his method solved the problem of rubbery skin very nicely.
I started with a package of thighs from Albertson's. No brine, no injection, just a careful trim, a dusting of rub, and into an aluminum pan (bottom covered with squeezable Parkay).
Tightly covered with foil, smoker at 250 for 45 min. Then foil comes off and they're turned skin side down for another 45 min. Then they come out of the aluminum pan and finish directly on the smoker grates.
While I have the door open, I add the fattie:
This was somewhat of an experimental fattie. The last couple fatties I made I used my local butcher's breakfast sausage. This time I blended some Jimmy Dean Hot into it. I also had the idea to take big hunks of baked potato and wrap them cheese and then in whole roasted red peppers and then roll them up fattie style.
I decided to experiment a little with my ABTs this time, too. I added goat cheese to my three-blend cheese/cream cheese filling mixture. I loved the addition!
I read an old thread by Geek with Fire where he did some Idahoppers. I made mine on the half shell.
Whew, glad I remembered there was a Beef Keilbasa in the fridge! I put it on when I added the ABTs.
Here's the chicken as it comes off. That skin is delicious, yo!
Here are the ABTs:
Here's that beef kielbasa:
Here's the appetizer platter for tonight's dinner. I toasted some baguette slices and topped them with goat cheese and heirloom tomatoes. I put the ABTs in under the toaster oven broiler to crisp up the bacon a bit.
Here comes the fattie!
I can't wait to see the inside! (But I should have! The cheese ran out and I had to put it back in. LOL!)
Here are some more yummy fattie shots:
And here is what dinner looked like:
Hope you enjoyed the Q view!
Thanks for lookin' in!
Edited by wntrlnd - 9/25/10 at 8:11pm