Qview Chicken Thighs # 2

[ronp]

I did these a few weeks ago and they were sooo good, I miss having them in the fridge for a late night snack.

Here they are with the rub.

I brined for 1 hour in 1/2 cup sea salt, and 1/2 cup brown sugar and filled a gallon container with water for the soak. I then drained and rinsed and let them dry a bit. I used Youshida's Terriyak, sea salt, garlic powder, lemon pepper, cayanne, paprika, and brown sugar, no real recipe, just used my judgement as to how much.

Smoking at 225', and spritzed with Apple juice.
They are already at 155', not enough smoke yet for me. I"ll pull at 165'. Hopefully I will have enough time to put a finish of Lone Star Sauce for a bit, but the're going faster than I thought.



I am using apple, mesquite, hickory and mesquite charcoal.
Thanks for viewing, wish me luck.

 

[abelman]

Lookin good!

 

[pineywoods]

Looks good Ron

 

[ronp]

Thanks guys.

A funny thing just happened. I turned down the temp of the smoker and opened the door for a few. It was at 225' and then was down to 180'.

I kind of panicked because they were going too fast with not a lot of smoke. I sauced them with Lone Star Sauce because I wanted to soo try that for the last little bit.


Well, now they went from 155' to 141' YEA, more smoke time and I got them sauced. Smoker is back to 225' with plenty of smoke. I guess nothing has to be in stone, experimentation is the name of the game.

 

[waysideranch]

Looking good Ron.

 

[erain]

great lookin qview ron!!!!

 

[tmw611]

Looks great Ron. See you used teryaki, I've been wanting to try a little Asian in my Q. I always think of Smoking as being American and didn't think Asian flavors would fare well. Let us know how it turned out.

 

[sweethanky]

man that looks good

 

[krusher]

lookin real good,, does that bit of fat in the chicken thigh help to keep those juicy? We don't usually eat them because it seems like that fat in them makes them slimy when they are fried. Does the smokin produce the same result or does that little bit of fat go away?

 

[dadwith4daughters]

Krusher, thighs are my favorite! You'll find after 3 or so hours most of the fat renders off and all that's left is lip-smacking smoked chicken. I'm with Ronp on the brine too. Gotta brine.

 

[flyin'illini]

Ron, That looks great. How did the skin taste?

 

[blacklab]

Looks really tasty

 

[cowgirl]

Ron, they look excellent! Like the looks of the ingredients you used too.

 

[ronp]

Thanks everyone.

They were great.

I don't think the Terriyaki comes through in the end much, I just like it.

The skin was a bit chewy, all it needs is some crispin' on a hot grill, skin side down for 5 minutes so as to not dry them out. I don't usually eat the skin, but I was tempted, it tasted so good. I may do that the next time I reheat some.

As far as the fat? As someone said most is renedred off in the cooking process.

The meat? Yumo, nice and juicy and flavorful.

My camera is on charge, will post the final pic later.

Thanks again.
Ron

 

[fireguy]

looks and sound good!!

 

[flyin'illini]

You answered above!

 

[ronp]

Well here the final pics.


My assistant, I cannot open the door with out him coming to wait for a drip or something. In fact when I was saucing the chicken last night he got sauce on the top of his head.

I thought I'd get a pic of his mug while looking at a forkfull of Salmon tonight, hell, if you are going to be a celebrity ya gotta show your face. Talk about a mooch. I have another but he isn't as bad.

Here is the finished deal.



As usual, thanks for taking time to view my QVIEW, it was fun.

Good luck on YOUR smokes.

 

[seboke]

Great lookin bird parts ron! Did ya pay yer assistant? ("Will Work For Food")

 

[1894]

Thank YOU for sharing the qview

Great thread

 

[ronp]

I always pay him, a great friend to have.

Thanks Phil, my pleasure.