Stuffed Thighs

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raptor700

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May 20, 2010
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Crestview, Florida
First I made a 1in. fattie piston, and stuffed with pineapple,ham, and swiss.

Then I deboned the thighs and placed the stuffing in the center
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Then rolled up and wrapped the skin around
2ef03aa6_boneless025.jpg


smoked with apple wood @ 250º
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Then brushed with a butter and apple jelly glaze
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Bearcarver

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Sep 12, 2009
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Rap---That's AWESOME !

That is really something special!

Where's the point system, when you really need it!

That belongs on the SMF front page, if anything does!

I'm clicking on your 
PDT_Armataz_01_34.gif
   Right now !!!!!!!!!!!---Both of them !

Thanks,

Bear
 
Last edited:

raptor700

Master of the Pit
Original poster
OTBS Member
Thread starter
May 20, 2010
4,067
56
Crestview, Florida
Rap---That's AWESOME !

That is really something special!

Where's the point system, when you really need it!

That belongs on the SMF front page, if anything does!

I'm clicking on your 
PDT_Armataz_01_34.gif
   Right now !!!!!!!!!!!---Both of them !

Thanks,

Bear
 Thanks Bear, I appreciate all the kind words! And thank you for the 2
PDT_Armataz_01_34.gif


 
 

chefrob

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Sep 13, 2009
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az
i personally don't care for the flavors (and that's just me) but that was a great way to stuff them! everything looks so uniform and the color on the finished product is awesome as well as the sliced pics. very nice job!!!!
 

meateater

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Oct 17, 2009
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Hendertucky, Nv.
Ya just had to do that to me while I'm starving huh! That's a definite point worthy recipe.
points.gif
I don't believe I've seen 4 points yet on a post since the new house.
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raptor700

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May 20, 2010
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Crestview, Florida
Thanks everyone, I'm glad you guys/gals liked it. You can stuff them with anything you like. I'm leaning toward a chicken  parm style. One thing about the cheese though, swiss is stiff enough that it won't ooze out during smokin'!
 

mballi3011

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Now thats gotta be on the fast track straight to wiki for sure. Great idea and the flavors combos sounds really great too. 
 

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