Originally Posted by Fredbird
I'd say they look good, Plowboy!
How they taste as good as they look?
I was playing with appearance and not the entire flavor profile, so I didn't do everything to them that I normally would to enhance the flavor. It was the best SKIN I've ever produced in terms of being able to bite through it. Skin and dry white meat are the toughest challenge of chicken for me and most cooks. Thighs get your around one issue, but not the other.
Just trying to zero in before Marshall contest in a month.
EDIT: I personally don't like sauce on chicken, but it seems like you need to in order to do well consistently. So, I'm trying to figure out how to sauce my chicken thighs. Its tougher than it seems. The thing I hate about sauce in general is that it tends to dominate the flavor profile.
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
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