In the winter I like to cold smoke meats when temps are between 32° -40°. Makes for nice smoked meals you can do in the warm kitchen during the cold months. This time I put 4 chicken thighs in the smoker set up the AMNPS and let it run a full tray over night. Got them out in the morning and put them in the fridge for that nights dinner. Here is what I did with them......
We all like crispy skin so that was the goal this time. First I do a real hard sear on the thighs to get the skin starting to crisp. Dont kook them all the way just a real hard sear. They were seasoned with SPOG
Once seared take them out and set aside. Then it's time to throw in some root veggies. I like to keep the pan hot on this as well. Not to cook them through but to put a little char on them for added flavor. I used radish ,sweet tater and carrot this time. I really like parsnip in this type of dish but I couldn't find any so carrot had to do.
Once they get a char on them place the seared chickin on top skin side up and into a 425° oven until the veggies are soft. Mine took about 45 min. And the chicken temp was about 185° perfect for fall of the bone thighs
The skin on this chicken was like eating potato chips ,awesome crispness! And the meat was very moist and smoky. Turned out great.
We also had pie that my son Ryder insisted on making while he was doing some Christmas crafts with mom.
He has the "butcher's grip" down pat. He is learning quickly. Lol
And of course dad forgot to take a finished pic of the pie but my youngest son Knox said it was delicious!
If you ever get a chance to cold smoke some meats in refrigerator temps over night give it shot . makes for great crock pot meals as well. Thanks for taking a look!
We all like crispy skin so that was the goal this time. First I do a real hard sear on the thighs to get the skin starting to crisp. Dont kook them all the way just a real hard sear. They were seasoned with SPOG
Once seared take them out and set aside. Then it's time to throw in some root veggies. I like to keep the pan hot on this as well. Not to cook them through but to put a little char on them for added flavor. I used radish ,sweet tater and carrot this time. I really like parsnip in this type of dish but I couldn't find any so carrot had to do.
Once they get a char on them place the seared chickin on top skin side up and into a 425° oven until the veggies are soft. Mine took about 45 min. And the chicken temp was about 185° perfect for fall of the bone thighs
The skin on this chicken was like eating potato chips ,awesome crispness! And the meat was very moist and smoky. Turned out great.
We also had pie that my son Ryder insisted on making while he was doing some Christmas crafts with mom.
He has the "butcher's grip" down pat. He is learning quickly. Lol
And of course dad forgot to take a finished pic of the pie but my youngest son Knox said it was delicious!
If you ever get a chance to cold smoke some meats in refrigerator temps over night give it shot . makes for great crock pot meals as well. Thanks for taking a look!
