So was playing hooky from work on Friday afternoon, ie shopping with the wife and I spied drums & thighs on sale for .49 cents a lb! Yes just 49 cent.....so I grabbed a couple of packages!!!
Here they are all prepped!
However, I wanted to show what it means to de-vein the thighs.....I don’t do comps but I’m told if a judge finds a vein is not going to be a good day for you.....even worse if my wife finds one!!!
So if you look closely at the underside of the thigh, I have carefully cut the little fold of flesh and folded it over to expose the vein.
You can see the it crosses over the bone and actually y’s out on the other side of the bone, however that part is usually trimmed off already. So you can see the vein and a white tube that runs along the bone in the tissue as well. I remove all of this can clean up the under side.
Here is the cleaned up version with the removed YUCK on display. I can tell you than no one wants to eat this!
Next they go into a simple salt brine with both brown & white sugar. I usually use a 6.3% brine for 4-6 hours for parts.
After brining they are rinsed, dried, and put in the fridge to rest and set the skin. After that they are lightly dusted with Jeff’s Big Bald Rub.
They are now on the Memphis Pellet at 275. Once they hit 165ish they will go under the convection broiler to finish the skin and take them to 175-180.
Now just waiting for the slow cook process to do its magic......chapter 2 to be released soon!
Here they are all prepped!
However, I wanted to show what it means to de-vein the thighs.....I don’t do comps but I’m told if a judge finds a vein is not going to be a good day for you.....even worse if my wife finds one!!!
So if you look closely at the underside of the thigh, I have carefully cut the little fold of flesh and folded it over to expose the vein.
You can see the it crosses over the bone and actually y’s out on the other side of the bone, however that part is usually trimmed off already. So you can see the vein and a white tube that runs along the bone in the tissue as well. I remove all of this can clean up the under side.
Here is the cleaned up version with the removed YUCK on display. I can tell you than no one wants to eat this!
Next they go into a simple salt brine with both brown & white sugar. I usually use a 6.3% brine for 4-6 hours for parts.
After brining they are rinsed, dried, and put in the fridge to rest and set the skin. After that they are lightly dusted with Jeff’s Big Bald Rub.
They are now on the Memphis Pellet at 275. Once they hit 165ish they will go under the convection broiler to finish the skin and take them to 175-180.
Now just waiting for the slow cook process to do its magic......chapter 2 to be released soon!
