tonight's chicken thighs ♡qview

Discussion in 'Poultry' started by smokinadam, Aug 4, 2014.

  1. smokinadam

    smokinadam Smoking Fanatic

    Made these tonight on my pellet grill at 275 degrees w/hickory for 145 in pan then 40 minutes out of the pan. Good results and done them skin down in pan to finally get a good bite through.
     
  2. smokinadam

    smokinadam Smoking Fanatic

    Bite
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome, nice smoke..... Thumbs Up
     
  4. Nice smoke!!   Im doing thighs tomorrow and may throw some ABT's in the mix.  Then a Butt Wed  [​IMG]
     
  5. smokinadam

    smokinadam Smoking Fanatic

    Thanks guys!

    Got some rockfish that I'm going to

    make fish tacos out of tomorrow! Never cooked it before but I'm sure it will be fine.
     
  6. You smoking it? or frying it?  
     
  7. smokinadam

    smokinadam Smoking Fanatic

    Don't seem like a good smoking fish so was going to poach it in some butter with some Chesapeake Bay seasoning on it. Place in a foil pack on the weber
     
  8. smokinadam

    smokinadam Smoking Fanatic

    Never seen it up here before so I'm up for any tips...I have plenty of pike and pan fish experience and got a good salmon recipe but saw this at the meat market and wanted fish tacos and looked like a filet that would be good for it and half the price of tilapia.
     
  9. We use rockfish almost exclusively for fish tacos.  I cut into nice size strips then beer batter it.  I deep fry it until golden and the fish is flaky.  A seriously sweet tasting fish and makes the best tacos.  

    I top the taco with

    1/2 cup light mayonnaise
    2 T milk
    2 T lemon juice
    1/2 tsp garlic salt

    and add shredded cabbage and some finely diced jalapeno's.  Mmmm mmmmm good. 

    Scott
     
  10. grillmonkey

    grillmonkey Smoking Fanatic

    That's what I call a plate of chicken. Put the beans and potato salad on another plate, you're good to go.
     
  11. smokinadam

    smokinadam Smoking Fanatic

    Thanks Scott. Good to hear. All the fish tacos I've had at authentic mexican restaurant the fish have been unbreaded. Either way the fish will be perfect for the taco and that's what I was worried about. I made some chipotle ranch yesterday that I'm gonna top them with. (Fish tacos that use lettuce and not cabbage aren't real.. that crunch from the cabbage is what makes it)

    Thanks again Scott

    Adam
     
  12. Most welcome.  I want pics of those tacos [​IMG]   The breaded and deep fried are a Baja, Mex thing.  We have adopted it here in San Diego due to proximity.  We do get some of the un-battered but I prefer the crunch of that batter.
     
  13. fatty patty

    fatty patty Fire Starter

    What so you put in your pan along with chicken? How does pan improve your final product?
     
  14. fatty patty

    fatty patty Fire Starter

    Typo sorry. What do you place in pan with chicken? How does pan help?
     
  15. smokinadam

    smokinadam Smoking Fanatic

    Place a stick of butter in each pan with it skin down. Then out of pan skin up for 45 minutes up. What it does is make the best thighs I've had!
     

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