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  • Kinda-sorta the grill...

    Bought a package of chicken thighs last week- thought the wife liked thighs... oops. Dammit... well, I gotta cook 'em.

    I'm curing them in TQ brine, white wine and a thyme/onion/celery solution. And all this rotiss talk made me wanna bring out the infrared rotiss I picked up about a year ago. Gonna fire them up in a couple hours.

    What I SHOULD be doing is firing up the WSM and working on comp thighs... Eh - next time.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Originally posted by Richtee View Post
    Bought a package of chicken thighs last week- thought the wife liked thighs... oops. Dammit... well, I gotta cook 'em.

    I'm curing them in TQ brine, white wine and a thyme/onion/celery solution. And all this rotiss talk made me wanna bring out the infrared rotiss I picked up about a year ago. Gonna fire them up in a couple hours.

    What I SHOULD be doing is firing up the WSM and working on comp thighs... Eh - next time.
    you do need to eat. and this and all fire up's would be a learning curve for the comps.show your THIGHS..
    sigpicWal-Mart shopping cart undergoing heavy mods.
    nano second fast camo titanium splash proof thermo pen


    need a larger spatula for early morning road kill removal.

    As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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    • #3
      Have not done the cure on the chicken yet, but prolly should try one of these times. The marinade sounds good.
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      • #4
        Gotta be close ta dinner time in Michigan.... Anything shaking on the chicken thigh front Rich?
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        • #5
          Never been a thigh man....won't go noooo farther. Be nice to see this gig!
          Sunset Eagle Aviation
          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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          • #6
            OK here's the thighs with rub caged in the rotiss holder.



            As most of you know, I am a proponent of Tenderquick. However, their recommened brine/cure concentration of 1 cup/4 cups water HAS to be incorrect. I have tried this a few times, and it's TOO DAMNED SALTY.I guess I dunno what to do...I am gonna try half that and longer times in the cure. I have written them on a few ocassions on other questions and find them...well... less than responsive. I think they need to drop the chloride/add nitrate and adjust the instructions, honestly. Anyway....

            In the infrared rotiss:



            Here's a new tool..to me anyway a "ricer". Talk about quick mashed potatoes... and other things too. Cool tool...





            Here's the thighs done...but again...on the salty side. I need to look into this...

            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              Nice looking chicken...How do you prepare them when you go to comps? Is there a section on here on how to prepare for comps?
              Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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              • #8
                There's MANY schools of thought for that. If ya like I'll post what Cap't Dan and others we have cooked with have done. Not that we've ever placed in chicken
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Dang....nice lookin to me! I use TQ.....thinkin Louie had me do 1/3 cup to a gallon....she does the brine gig! Still nice thighs..... Ricer...cool lil tool! My daughter got me on that rascal!
                  Sunset Eagle Aviation
                  https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                  • #10
                    Great looking chicken, Rich! Do you have to use TQ or could you figure out a cure using Prague powder#1?
                    sigpic
                    Smoke Vault 24

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                    • #11
                      Sounds good. Would be interested in seeing how it is done...Thanks
                      Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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                      • #12
                        Originally posted by Bassman View Post
                        Great looking chicken, Rich! Do you have to use TQ or could you figure out a cure using Prague powder#1?
                        Sure...would be a brine with the #1 of course...but I do not know the concentrations. But by God..I'm gonna be looking into this soon. Matter of fact... reaching for Kutas... Hmm I find no clear cut answer, suprisingly.

                        I find TQ to be fine used in a dry cure method, but brining by their recommendations to be way salty.
                        I will be looking into this matter.
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          I have no picts on the prep...but in a nutchell... we remove the skin and set aside.

                          Then we trim all body fat off the thighs, and trim meat off sides to make all the same size. Remove any bone chips, stringy crap, etc.

                          Using a razor sharp knife we then "scrape" the back of the skins, removing all fat from the back. You can almost see thru it when done.

                          Thighs are then rubbed with your rub, and the skin is wrapped back around and "toothpicked" at the back to attach it. It will adhere to the thigh during cooking.

                          a small amout of rub is then applied to the skin and the cooking begins.

                          PITA.
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                          • #14
                            Nice. Thanks for the info...At what point do you sauce them? How far away from being done?
                            Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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                            • #15
                              Not far at all... perhaps the last 15-20- don't want any burning. Then a gloss of fresh sauce on top of the glazed, then into the box
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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