Blizzard grill/smoken- Thighs,Red Beans n Rice

Discussion in 'Grilling Chicken' started by alx, Dec 21, 2009.

  1. alx

    alx Master of the Pit OTBS Member

    20 inches saturday and maryland is a mess as normal.

    Marinated boneless/skinless thighs overnight in sherry,worsty,garlic and some grated ginger root..

    Cajunsmoke13(steve) swapped some stuff with me before the exchange was rolling and this cooks theme is spicy

    Got the kettle rolling and added a chunk of hickory for some bbq thighs...

    Had some fall red beans from garden

    Added some garden dehydrated peppers at about 1/2 teaspoon each to bean mix

    Chimayo,serrano,cayene,ancho and sweet paprika

    Thighs done in 20 minutes

    Beans and rice have the powders,celery,green bell and onion

    Let thighs rest and added the drippings to rice and munched out on some spicy stuff,which went well with the weather....

    Gonna shred the rest and add to rice for lunches....Always amazes me how well the marinade and the touch of smoke flavor these things..
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Now thats a meal, the rice really got my attention!
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They Look Great Alex...[​IMG] but you forgot the MUFFIN PAN...[​IMG]
  4. Wow, that all looks really amazing! Thats a pretty good job being as cold as it is there. I have my propane smoker set on its highest setting at the moment and its only around 240. I'm up here in Colorado though. I do have a couple questions for you though. Did you make the Chimayo yourself? I've never had it, nor have I seen it in any stores around here (though I haven't specifically looked for it). What would you compare the taste to? Hot or Mild? I might be able to find it at a hispanic market in Denver if you recommend it. Thanks.
  5. Looks great. BBQ in the snow, life is good!
  6. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks really great! I almost prefer to cook in the winter. My bro-n-law lives out your way, said they got 2 feet...glad its him and not me!
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I truely enjoy chix thighs...been a favorite of mine since I was just a little tyke. Now, with the Tony's, after that marinade? Man!!!!!!!!!

    Those look juicy, tender and delicious!

    Beans & rice has got it goin' on, too!


    And after a storm, that's gotta be wicked good.........

  8. alx

    alx Master of the Pit OTBS Member

    I grow the chimayo....They are from native seeds a native american group that sells heirloom seeds.There are alot of nock-off versions of chimayo at most seed companies that probably out produce these,but for less product i get a fantastic mild chile with tons of flavor....I would check out the native seeds website-they may sell the actual powder from the chimayo area...

    I have heard some is hot and some mild.....Mine is a very mild and complex tasting powder that would stand on its own,but i tend to mix 3-4 powders together that are mildish for a profile.The hotter peppers tend to overwhelm the subtleness of the flavors and i do grow ball buster hot ones if i need that...
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

  10. chefrob

    chefrob Master of the Pit OTBS Member

    the birds look great's nice to see someone using thighs.
    although the pic into the kettle is really cool, i seem to like this one with the snow in the back ground.

    i'd have to travel 3hrs and get up to 6,000 ft to see that.

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