Chix Thighs My Favorite W/QVIEW

[ronp]

I haven't done these for a couple of weeks. Man, I really miss them I could eat them every night and are healthy.

They were on sale for .79 a pound.

The start.




They are defrosting now and in the morning I will dry cure with Tenderquik and smoke tomorrow night.

More to follow.

Thanks for watching.
Ron

[Fishawn]

Give us the MES glass view please!.....

[Texas-Hunter]

Question Ron. I have seen you dry cure your chicken a few times.. Can you tell me why you cure it? I dont recall me seeing anything on why you did.

[cowgirl]

Ken, I can't answer for Ron, but I like to dry cure chicken and chops with TQ for added flavor.
I got the idea from Morton's curing book...
here's how I do it.
http://www.mortonsalt.com/recipes/Re...il.aspx?RID=44

They come out pretty tasty!

[ronp]

Ken, I can't answer for Ron, but I like to dry cure chicken and chops with TQ for added flavor.
I got the idea from Morton's curing book...
here's how I do it.
http://www.mortonsalt.com/recipes/Re...il.aspx?RID=44

They come out pretty tasty!

Good question Ken.

What Jeanie said.

It makes them taste better at least for my taste, and also changes the texture.

I did a side by side comparison a while ago.




One on the lefft is uncured. The difference is pretty obvious. They just have a better taste for me.

[Texas-Hunter]

Never have done it, but I guess I could give it a shot the next time I do some leg quarters..

[ronp]

Never have done it, but I guess I could give it a shot the next time I do some leg quarters..

Ken, next time you smoke some try 1/2 uncured and 1/2 cured. That would be a good test. I know of others that cure theirs also.

[Texas-Hunter]

I will give them a test drive.. Im open for any ideas that better the meal..

[supervman]

Well, the first two words got my attention! :)

[ronp]

VMan I know where your mind is.




I put Bubba's favorite marinade with lemon pepper and granulated garlic, let them set for a while to dry a bit.



In the MES with a drip pan of Chix stock. I used hickory and mesquite with a little lump at 190' for a bit then kicked it up to 275' for the finish.



All done, I had one right away, yum.
They were great as usual.





The BONUS? A nice smokey chicken stock for soup which I will probably use for my wild rice smoked chicken soup with mushrooms.

If you try it Ken let me know.

Thanks for watching.

[Texas-Hunter]

Will do Ron.. I know it will not be this weekend.. I have a 8 lb. picnic in the frig getting really happy with some rub.. It will be hitting the mammal flesh cooker in the morning..

[HawgHeaven]

Man that looks great!! I'll have to try that curing thing next time... thanks for the idea and the great pix of chix!

[grothe]

Looks great Ron...may have ta try the half 'n' half smoke!

[kratzx4]

I have done a liquid brine but never a dry rub. It is now on the to do list