Tonight's dinner I was practicing the chicken barbeque for the Havabbq contest in Lake Havasu City, AZ I am entered in the end of the month. Tomorrow I am practicing the St. Louis ribs again.
Found some chicken thighs at Sam's Club while looking for spare ribs to fabricate into St. Louis Ribs. The should do nicely.
They need to marinate for four hours. So after fabricating them with a lot of trimming. Then into the rub and onto the stainless to get happy in the reefer for 4 hours.
A close up of the chicken. I use a dry rub that I let soak up the
fluids naturally.
After four hours in the reefer they come out to meet the charcoal and hickory smoke.
As the thighs get closer to finished I move them to the Weber kettle to put a little char on them to add to the already complex flavors they are offering.
After about 18 minutes on the Weber under my watchful eye they reach
perfectness.
The chicken here is ready to much. It is pink all the way to the bone.
This shows excellent smoke penetration. I did a savory cornbread stuffing and an Asian vegetable medley to finish out the dinner.
And that is how I practice for the havabbq competition.
Chef Bob Ballantyne
Found some chicken thighs at Sam's Club while looking for spare ribs to fabricate into St. Louis Ribs. The should do nicely.
They need to marinate for four hours. So after fabricating them with a lot of trimming. Then into the rub and onto the stainless to get happy in the reefer for 4 hours.
A close up of the chicken. I use a dry rub that I let soak up the
fluids naturally.
After four hours in the reefer they come out to meet the charcoal and hickory smoke.
As the thighs get closer to finished I move them to the Weber kettle to put a little char on them to add to the already complex flavors they are offering.
After about 18 minutes on the Weber under my watchful eye they reach
perfectness.
The chicken here is ready to much. It is pink all the way to the bone.
This shows excellent smoke penetration. I did a savory cornbread stuffing and an Asian vegetable medley to finish out the dinner.
And that is how I practice for the havabbq competition.
Chef Bob Ballantyne