Chix Thighs W/Qview I Hope

Discussion in 'Poultry' started by ronp, Jun 6, 2008.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I brined them for 1 hour 1/2 cup sea salt, 1/2 cup brown sugar. I think I lost a pic of the marinade. I used Yoshidas marinade from Sam's, rubbed some brown sugar, lemon pepper, sea salt.

    Into the smoker @ 240' and they are about 2 hours into it. can't seem to get the pics to post. I have been having puter problems I will keep trying.

    They are now at 165". Hopefully pics will follow, very frustrating. Pulled at 170' and here they are. Yumo, I tried the skin which I dont usually eat.

    I finally got it.
    [​IMG]

    I was going to put on some finishing sauce and throw them on the griil, NOT, they turned out perfect the way they are.

    I'm a happy Camper![​IMG]
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I finanally got the pics to work.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Those look great Ron [​IMG]
     
  4. fishawn

    fishawn Smoking Fanatic

    Pics came across perfectly. They look awsome! did you get the Masterbuilt yet?.......If so, how do you like it?
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I have have it for 3 weeks now, and I love it. It aslo serves as a holding oven, so you can foil and set the the temp and forget it. Saved me about 6 hours on my last brisket. I just wrapped it and set the temp to 200' and went to bed. In the Am it was perfect for pullin'.
     
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice lookin plate of chicken!!!! after seein randy halls smoke and yours from an mes i think i shud get my mes unpacked from box... mebe even try it out after clean and season... great smoke. thks for sharing!!!
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You are welcome. Just get that puppy up and going. In my forty years of cooking this is a jewel. I love it.
    get it OUT OF THE BOX NOW,LOL. I think you''ll be happy. If you need any help just ask Ok.
     
  8. justsmoke2

    justsmoke2 Smoking Fanatic

    Nice lookin chicken there. May I suggest if you want crispy skins to raise your heat above 300 to 350. I do my chicken wings at 350 and turn every 20 minutes for about an hour. The add some Buffalo sauce or BBQ sauce after.
    They don't stick around long.
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Just had two thighs they were great. Next time I would pull them at 160' though, were a litttle dry at some parts, but nothing I wouldn't be proud of. I am a perfectionest. (SPELLING ) [​IMG]
     
  10. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Did you mean to do that???
     
  11. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Lol, no it should have been: perfectionist

    I think, lol.

    At least when it comes to food. And to think I won a spelling bee contest in school, lol. I guess it's old age.
     
  12. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    I just thought it ironic that's all.....sort of pulling your leg if you know what I mean?
     
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Lol, no problemo, good catch. Where the hell is the spell check when you need one.
     
  14. coyote

    coyote Master of the Pit

    they look tasty..yumm.. the crunch of the skin sounds good..
     
  15. doctor phreak

    doctor phreak Smoking Fanatic

    ron those look great...nice job...i just went out this morning and bought about 10lbs of thighs that we usually throw in the oven but now i think i have a different plan....thanks again for the thought and qview[​IMG]
     
  16. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You are welcome. It's not only fun to post, but to also give back something to our fellow smokers. I have learned so much here in just a few short weeks, even though I wasn't a new smoker, knowledge rules and I am willing to share any I MAY? have. So far everything I have smoked turned out perfect with the information I got here.[​IMG]
     
  17. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I just reheated 2 more in a steam bath. Used a skillet with a rack below and covered. I then rewarmed some brisket sauce, Lone Star, and dipped them, man, oh man. I needed to wash my face, they were delish!!
     

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