PIA Honey Mustard Thighs

[HalfSmoked]

Wow another awesome deal from the far north land. Thanks for sharing a great idea.

Warren

 

[Winterrider]

Looks awesome , nice detailed instructions...

 

[civilsmoker]

Nice Disco! Are you starting to practice for a BBQ Comp? The skin “cleaning” to butter bath and all. I’m not into comps but I recently watched a documentary on a national competition and it was impressive and you used a lot of similar techniques.... props!

 

[Murray]

Thanks, Murray. My wife got this coleslaw recipe from a magazine. It is called Christine's Coleslaw and we make it all the time.

250 ml (1 cup) mayonnaise
125 ml (1/2 cup) sour cream
15 ml (1 tbsp) sugar
15 ml (1 tbsp)Dijon mustard
15 ml (1 tbsp) red wine vinegar
5 ml (1 tsp) salt
1 ml (1/4 tsp) celery seeds
1 ml (1/4 tsp) pepper
1 large cabbage
1 carrot
1 rib celery
1 tart apple
1/2 sweet red pepper
3 green onions, thinly sliced

In a large bowl, whisk together mayonnaise, sour cream, sugar, mustard, vinegar, salt, celery seeds and pepper.

Finely slice cabbage, carrot, celery, apple and red pepper. Add to dressing along with green onion and toss to coat. Refrigerate for 1 hour. Makes 6 to 8 servings.

We also make a great deli style coleslaw with a vinegar dressing that is totally different but delicious.

Disco

Thank you very much.

 

[bdskelly]

Those look awesome Disco!

 

[link]

Those look very tasty.

 

[disco]

Nice Disco! Are you starting to practice for a BBQ Comp? The skin “cleaning” to butter bath and all. I’m not into comps but I recently watched a documentary on a national competition and it was impressive and you used a lot of similar techniques.... props!

Nope. No competitions for me. I'm too lazy. Just like you, I had seen these techniques but never tried them as they were too much work. Finally, curiosity got to me and I've done some experimenting. I thought I would give it a try and then go back to lazier methods. Unfortunately, She Who Must Be Obeyed liked this and now I have been informed it isn't too much work. Sigh.

Wow another awesome deal from the far north land. Thanks for sharing a great idea.

Warren

Thanks, Warren! Us Canadians do love our Q.

Looks awesome , nice detailed instructions...

Thank you, Sir!

 

[disco]

Those look very tasty.

Thanks, Link. They were good.

Those look awesome Disco!

I appreciate your kind words, Brian!

Thank you very much.

You're welcome!

 

[civilsmoker]

Well since the boss says its no work means your now going to need to perfect it......

As a side note, when I do thighs, I often de-bone them to make de-veining them easy, then I do the skin fat trim, but then I don't do all the other stuff. As you know, removing the fat from the skin keeps it from getting chewy at smoking temps but a minute or two under the broiler makes it crispy quick.....after doing thighs this way, I totally understand why they do it in Comps. It really amps it up.....