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Red Bell Pepper marinated Pulled Chicken Thighs w/Q-view

post #1 of 9
Thread Starter 

I just stumbled into to this idea by accident over the last couple of days. The boneless skinless thighs were intended for chopping and mixing into a cured/smoked sausage recipe we love sooooo much here. Things got delayed, and the meat was thawed, trimmed and ready to go...but I, on the other hand, was not. What to do with aging  chix meat...hmm...how about a mrinade before grilling them up? OK, wait...I'll have a smoker going anyway, so lets just smoke 'em. Ah, but, marinated dark chicken meat...wait a minute here...PULLED CHICKEN!!!!!!!!!

 

Yea, you can kind of imagine how one thing lead to another, to another, to another, to...

 

This...after the fact of marinating overnight...the recipe is the same as my dry rub found in the Wiki, minus 1/2 the salt, using 2 Tbs and 1/4 C water per pound of meat...I covered tightly with poly wrap and refigerated for about 8 hours:

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Loading up the Smoke Vault Jerky grate...I wrapped a couple smaller thighs/pieces inside of some of the larger thighs which were opened up roughly (thinner cross-section when flattened out) to make larger pieces for slower cooking:

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Just into the Smoke Vault 24 with hickory/mesquite @ 225~235*...(my main smoke of the day is above):

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90 minutes smoke and it's time for a steam pan with a few ounces of water to go back in for 2 more hours:

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Just about to seal it up:

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Ready to pull:

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I was so excited to share this new (to me) treat with everyone, I forgot freshly pulled pics...well, I may have taken a few and couldn't find them in the memory card......this is the remains after mid-after noon snacking while we waited for dinner, and after chilling for several hours in the fridge...pics, pics, pics...hah-hah!!! Every day with a smoker is an adventure, and this was no different:

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Easy to do, from prep to finish, and a very tasty twist from the everyday yard-bird.

 

Good smokes everyone!

 

Eric

 

post #2 of 9

That's a great way to use the chicken meat, not to mention the tasty marinade. Thanks for sharing the follow through pics. It's all good my friend.

post #3 of 9

Ah, another good use for those 18 Red Bells I just dehydrated this weekend (Thank you Costco for still carrying them).   And, our favorite cut of the chicken too.  These'll make great party favors, you betcha.

post #4 of 9

That looks great...thanks for the pics and the idea!!

post #5 of 9

Looks great!! mmmm I just looked for your rub and cant find the wiki for it? Whats it called?

post #6 of 9

Man oh Man there Eric your chicken thighes look awesome and super juicy too. Now where's the ribs

post #7 of 9
Quote:
Originally Posted by pandemonium View Post

Looks great!! mmmm I just looked for your rub and cant find the wiki for it? Whats it called?


Pande here ya go.

http://www.smokingmeatforums.com/wiki/red-bell-pepper-rub-naturally-sweet-and-mildy-spicy-no-sugar
 

post #8 of 9


 

Quote:
post #9 of 9
Thread Starter 

Thanks all! I hadn't seen much activity on pulled chicken meat for quite awhile, so I thought I better play nice with my friends...LOL!!!!!!!!!!
 

Oh, meateater, thanks for catching the Wiki link for pandemonium...dang, I keep forgetting to just post that with every thread I do with RPB rub.
 

Quote:
Originally Posted by mballi3011 View Post

Man oh Man there Eric your chicken thighes look awesome and super juicy too. Now where's the ribs



Thanks Mark, you mean this rib?

 

http://www.smokingmeatforums.com/forum/thread/98993/7-bone-whole-rib-no-salt-red-bell-pepper-rub-smoke-vault-24-tons-of-q-view

 

Thanks again everyone! Been fun as always!

 

Eric

 

 

 

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