Qview Chicken Thighs # 2

Discussion in 'Poultry' started by ronp, Jun 20, 2008.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.
  2. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Lookin good!
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good Ron [​IMG]
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looking good Ron.
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    great lookin qview ron!!!!
  7. tmw611

    tmw611 Smoke Blower SMF Premier Member

    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.
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great! Thanks for the Qview.
  9. sweethanky

    sweethanky Fire Starter

    man that looks good[​IMG]
  10. krusher

    krusher Smoking Fanatic OTBS Member

    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?
  11. 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.
  12. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

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

    blacklab Master of the Pit SMF Premier Member

    Looks really tasty [​IMG]
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Ron, they look excellent! Like the looks of the ingredients you used too.[​IMG]
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.
  16. fireguy

    fireguy Smoking Fanatic

    looks and sound good!![​IMG]
  17. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    You answered above! [​IMG]
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.[​IMG]

    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.[​IMG][​IMG]


    Here is the finished deal.


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

    Good luck on YOUR smokes.
  19. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Great lookin bird parts ron! Did ya pay yer assistant? ("Will Work For Food")
  20. 1894

    1894 Smoking Fanatic SMF Premier Member

    Thank YOU for sharing the qview [​IMG] Great thread [​IMG]

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