Backyard comp chicken thighs

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912smoker

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 29, 2020
4,776
4,191
Statesboro Ga
This is a cook I saw a guest of Malcolm Reed do and thought I would try it. It's been in the requested weekly menu for a couple of months now. And thighs are still at a good price in Ga.
Started with a family pack of 10 and minimal trimming. Just cut off the excess skin to shape up. I do remove the cartilage tip near the bone .
I inject with Tony C's butter and coat with Kosmo's Dirty Bird. I let them get happy in the refer for an hr or so when possible them move to the MBGF set at 300* for 30 mins. I layer pecan chunks in the hopper.

CTC 1.jpg
CTC 2.jpg
Added cream cheese and Vidalia onions in the heat

Then place a pat of butter on each thigh and cover for an additional 90 mins at 300. Don't peek
CTC 3.jpg CTC4.jpg CTC 5.jpg
Move to the heated rack and coat with sauce for 15 mins or so to set. I've been using a mixture of SBR original and a local vinegar based sauce that pleases the masses lol
Not a good photo guy but heres the plated shot.
CTC plate.jpg
Final temp is usually around 200 IT but man they are juicy and full of flavor with a good bite thru skin. This had turned out to be the granddaughters' favorite.

The onion is cored and loaded with butter then drizzled with honey pecan rub and wow we love them.

Thanks for looking !
Keith
 
Thanks Brian and he seems like a heck of a nice guy as well as a talented cook.
 
Man that looks great. I enjoy going to his shop in Hernando, MS. Lots of cool stuff there.
Jim
 
Looks incredible! I’d say you are a photo guy, the food speaks for itself! Man those look tasty, great work!
 
Man that looks great. I enjoy going to his shop in Hernando, MS. Lots of cool stuff there.
Jim
Thanks Jim it's the girls favorite dish.
I'd love to visit his shop and explore all of his merch !
 
Yum!! I may have to give this a try. I just finished seasoning my new MB 800GF yesterday.
Congrats on the 800 and give it a try!
I inject each piece liberally and always has great flavor. It's a good dependable cook.
 
Looks incredible! I’d say you are a photo guy, the food speaks for itself! Man those look tasty, great work!
Thanks JW I'm still learning how to post and am slow at the process.
I heat the sauce and have dunked the thighs a few times with good results.
 
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And there you go. Looks like you nailed it.

There are slight variations of this method, some with a little broth, some with way more butter, some will brine instead of inject.... but all in all when you find the combination you like it's hard to beat. For me, the 190°'s are my favorite temp, and I love to get that perfect skin. I'm now on a quest for the perfect drumstick...
 
And there you go. Looks like you nailed it.

There are slight variations of this method, some with a little broth, some with way more butter, some will brine instead of inject.... but all in all when you find the combination you like it's hard to beat. For me, the 190°'s are my favorite temp, and I love to get that perfect skin. I'm now on a quest for the perfect drumstick...
Thank you sir and I'm going to try a little variaton but have been warned by the boss not to stray too far . I don't usually check temp on this cook but last time was too much and some were falling apart. Still mighty tasty but not what I prefer. Umm and the drumstick.....
 
Thank you sir and I'm going to try a little variaton but have been warned by the boss not to stray too far . I don't usually check temp on this cook but last time was too much and some were falling apart. Still mighty tasty but not what I prefer. Umm and the drumstick.....
I noticed that the time covered is a variable that can make texture changes. And I lower my pit temp to 275° when I cover.
 
Yep I'll make that adjustment tonight and try it. Never thought about that and thanks for info !
 
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