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.
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
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.
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
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.
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
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.
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