Yoshidas chicken thighs

Discussion in 'Poultry' started by stiffyman, Mar 7, 2011.

  1. stiffyman

    stiffyman Smoke Blower

    NM
    I am doing thighs for a large group this weekend, has anyone tried a process like this, first brine 1.5 hours, then in yoshidas about 2 hrs, then rub and smoke at 250-275 until 165 (thinking about 3 hrs), then grill on high 5 minutes to crisp the skin, 1/2 brush with sauce amd half naked suggestions or comments thanks all.
     
  2. bbally

    bbally Master of the Pit OTBS Member

    Take the chicken to 170 in the smoker, you will be happier with the tenderness.

    Everything else you described is straight forward slow smoke chicken.
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Stiffyman, you would have made ronp proud for carrying on the Yoshida Tradition...[​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like the way we do them, except instead of Yoshida's we use a Cajun marinade.
     
  5. tyotrain

    tyotrain Master of the Pit

    Sounds good Let us no how it turned out [​IMG]
     
  6. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Ron P still abides ..... please let us know how they turn out. Also, I second the suggestion to take them to 170.
     
  7. stiffyman

    stiffyman Smoke Blower

    NM
    I have followed many a recipe from Ron P. I discovered Yoshidas when I lived in Juneau AK. I used it to marinate Halibut, in 1993, now it is my go to marinate, I also use it mixed with apple juice to inject brisket and turkey, and of coarse steaks, chicken breasts, very good. Thanks for comments keep them comming.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I knew someone would pick up the Yoshida's ball and run with it.
     
  9. venture

    venture Smoking Guru OTBS Member

    It has been said. I have a bottle of Yoshida's in my fridge.

    Use it in memory of Ron.  Not bad stuff, either?
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Used to use Yoshidas a lot years ago in California. Now see it in Costco all the time...will have to pick up a jug and try some in the smoker for old times sake
     

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