i wrote a thread here earlier this week on stuffed chicken thighs, so i went bought a family pack of bone in thighs,
pulled off skin, and deboned the thigh. then brined it in the brine bucket i have.
let these brine in the old brine bucket for about 4 hours, pulled them out and beat them thighs down, while the goodys watched.
here are the pounded thighs ready for the mushroom and stuffing
pulled out the skin, scrapped for pratice. i really hate that part, but to have good bite through skin on the smoker, its the only way i know how to do it.
after all that was done started the mushroom and stuffing process.
them wrapped the babys back with their skin, then with bacon, makes everything good.
then put on some jeffs rub and a little tonys.
then put these stuffed vittles on the smoker at 225 degrees until internal temps reached 165.
man these little stuffed thighs were great, thanks to you fellows who helped me with the forum i wrote here earlier.
heres the money shot....
thanks fellows this is the greatest bbq forum on earth... thanks again
dannylang
pulled off skin, and deboned the thigh. then brined it in the brine bucket i have.
let these brine in the old brine bucket for about 4 hours, pulled them out and beat them thighs down, while the goodys watched.
here are the pounded thighs ready for the mushroom and stuffing
pulled out the skin, scrapped for pratice. i really hate that part, but to have good bite through skin on the smoker, its the only way i know how to do it.
after all that was done started the mushroom and stuffing process.
them wrapped the babys back with their skin, then with bacon, makes everything good.
then put on some jeffs rub and a little tonys.
then put these stuffed vittles on the smoker at 225 degrees until internal temps reached 165.
man these little stuffed thighs were great, thanks to you fellows who helped me with the forum i wrote here earlier.
heres the money shot....
thanks fellows this is the greatest bbq forum on earth... thanks again
dannylang