Boneless Chicken Thigh "Meat" Deal?

[BBQ Engineer]

I buy the boneless skinless chicken thighs at RD, and they are the whole thigh...some of the hunks of meat are giant sized. I usually split them with a neighbor and keep them in the freezer so I always have some on hand. Be perfect for stuffing down the throat of a grinder.

[Texas-Hunter]

I buy the boneless skinless chicken thighs at RD, and they are the whole thigh...some of the hunks of meat are giant sized. I usually split them with a neighbor and keep them in the freezer so I always have some on hand. Be perfect for stuffing down the throat of a grinder.

Same here, I use it strictly for sausage..

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[Fishawn]

Just picked up a box, along with baby spinach, headed for the fetta now. Guess what I am making?

[Bearcarver]

Wow!!! Great price!!!

Maybe sausage for the majority, but some would go great on those skewers of yours!!!

Bear

[Fishawn]

Came in a box with 4+- 10 pound bags. Cant really tell if its whole thighs or chunks.... What i could see looked mostly like whole thighs, or large chunks
ImageUploadedByTapatalk1348888388.360638.jpg

[dales133]

Make some kickarse tandoori thighs out of that too, or tika

[Fishawn]

Make some kickarse tandoori thighs out of that too, or tika

Yes, that would be good too, i just love em grilled. With some char n sauce

[dales133]

My fav chicken cut of all, I learned another tip the other day too, you know how chicken meat in Chinese dishes is realy soft and silky? Well this is how you do it, mix equal amounts of rice wine and corn flour together in a bowel, about a tablespoon of each per pounds probly enough, add diced chicken and mix in well and refrigerate for a minimum of about 30 mins then stirfry, works fantastically on thighs

[Fishawn]

Thats a great tip! Thanks!

[XLR8R]

i'd love some tried and true tandoori and/or tiki recipes to apply. I'll trade you for my version of maui rib marinade.

[dales133]

I've made it a bunch of times ill dig out my recipies, the Tina one is similar to my mogul lamb maranade too, you won't get that bright red colour of tandoori if you make it properly with ground spices, they use food coloring for that.ImageUploadedByTapatalk1348897915.236465.jpg
That's the last lot I made, if you search for my mogul lamb thread there's some more pics

[Wingman]

Get on it Scott! You might take a look at there beef cuts as well. I was amazed at what they cary. Last time I was at the Cash & Cary on 112th in Tacoma WA, they had the entire Beef shoulder clod. http://www.beefinnovationsgroup.com/.../shoulderclod/

I was also eyeballing the giant jar of spicy pickled eggs. Me and Gus love them evil eggs!

[curious aardvark]

you won't get that bright red colour of tandoori if you make it properly with ground spices, they use food coloring for that

IT's actually the spices they use - turmeric and something else that gives the colour, possibly paprika or chilli powder. No food colouring in authentic tikka recipes.
Plus tikka has tomato puree in it - so between the turmeric, chilli, paprika and tomato is where your colour should come from :-)

Damn totally forgot what the thread was about.

Yep I'd buy that chicken thigh in a heartbeat. My favourite part of the chicken (breast being my least favourite part - of a chicken that is ). Great for just about everything - but superb for sausage

[Fishawn]

Get on it Scott! You might take a look at there beef cuts as well. I was amazed at what they cary. Last time I was at the Cash & Cary on 112th in Tacoma WA, they had the entire Beef shoulder clod. http://www.beefinnovationsgroup.com/.../shoulderclod/

I was also eyeballing the giant jar of spicy pickled eggs. Me and Gus love them evil eggs!

I've bought a couple of them Rob, they are a BIG ASS hunk O beef
http://www.smoked-meat.com/forum/sho...+shoulder+clod

Speaking of Mr. Gus, we need some more videos of him

[Fishawn]

MEGA UPDATE!

They are full skinless boneless thighs Getting some Cherry smoke here with thinned SBR's and jalapeņo salt