Keller Steeler
Full Fledged Farker
- Joined
- Oct 12, 2007
- Location
- Keller, TX
Since I moved to Texas, I only do one KCBS contest a year. Decided to practice chicken thighs today for Mobile in a few weeks.
It was a beautiful North Texas afternoon - about 70 degrees and a full fridge...
Note - The Miller Lite is for my neighbor - I am a Bud Lite man....
FYI - have not posted pics for a while (since Pittsburgh won the Super Bowl) - this was a playoff game....
Decided to try my brine I had finished last year on the half chickens I cook for IBCA and LSBS for the thighs - the first group brined for 2 hours the second for 5 - seeing if the thighs staying in longer were more salty. Also testing low and slow versus high temp texas chicken cooking. So - half of the two hour brined chicken went into the egg and the other half into an Aussie. Likewise, half the 5 hours went into the egg and the other half into the Aussie.
So the results.....
Egg - skin pulled up (was not comparing that, but should have trimmed less)....
Grill - glazed too late to crisp the chicken (knife holes - checking for tenderness)....
Results - I thought the grilled (hot temp) thighs were more juicy, and the 5 hour brined chicken were more juicy than 2 hour chickens, not more salty- therefore I declared them the winners......
Then I let the neighbors tell me what they thought. So 30 minutes later, juicieness was the same and the flavor from the low and slow was perceived to be better - Uuuuggghhhhh - I got no where, except I am out of Guinness....
(Half of the thighs were glazed with my sauce, the other half with Texas Pepper Jelly)
It was a beautiful North Texas afternoon - about 70 degrees and a full fridge...
Note - The Miller Lite is for my neighbor - I am a Bud Lite man....
FYI - have not posted pics for a while (since Pittsburgh won the Super Bowl) - this was a playoff game....
Decided to try my brine I had finished last year on the half chickens I cook for IBCA and LSBS for the thighs - the first group brined for 2 hours the second for 5 - seeing if the thighs staying in longer were more salty. Also testing low and slow versus high temp texas chicken cooking. So - half of the two hour brined chicken went into the egg and the other half into an Aussie. Likewise, half the 5 hours went into the egg and the other half into the Aussie.
So the results.....
Egg - skin pulled up (was not comparing that, but should have trimmed less)....
Grill - glazed too late to crisp the chicken (knife holes - checking for tenderness)....
Results - I thought the grilled (hot temp) thighs were more juicy, and the 5 hour brined chicken were more juicy than 2 hour chickens, not more salty- therefore I declared them the winners......
Then I let the neighbors tell me what they thought. So 30 minutes later, juicieness was the same and the flavor from the low and slow was perceived to be better - Uuuuggghhhhh - I got no where, except I am out of Guinness....
(Half of the thighs were glazed with my sauce, the other half with Texas Pepper Jelly)
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