chicken thighs

DevineSwine · Feb 7, 2011

I'm thinking about cooking some up tomorrow and just wanted to check in and see how long you guys yours for. I realize that weight and temp play a big role but I'm talking average.and what's a good way to check and see if they are done.

NorthwestBBQ · Feb 7, 2011

How long do we what? Cook?

Meat Burner · Feb 7, 2011

What cooker are you using?

DevineSwine · Feb 7, 2011

Sorry I guess I missed a word yes cook and I'm using a weber charcoal kettle.

Mister Bob · Feb 7, 2011

Are you talking about competition style thighs with tender bite through skin, or grilled thighs with crisp skin?

Capozzoli · Feb 7, 2011

Do you have a turkey fryer.

I like to deep fry them and then make a hot sauce and butter Emulsion. Then toss the deep fried thighs in them till they are covered.

I call them Buffalo Thighs.

If Im smoking them I let them go a long time, at like 175. Then I finish them i=on the grill to crisp up the skin like bacon.

42BBQ · Feb 7, 2011

Ok, as far as time goes here is what it takes for me. On the UDS with temps around 300* I'm looking at 90 minutes give or take a few. Just did some on my Meadowcreek, charcoal bed with chicken about 10 inches above the coals took about an hour. I trimmed the thighs comp style (for me, still learning lol) so they were smaller than thighs right out of the bag. Hope this helps.

NorthwestBBQ · Feb 7, 2011

The best way to know if your chicken is done is with an Internal Temp Gauge. You are looking for about 165-170F IT for your thighs.

DevineSwine · Feb 7, 2011

Yes I would like to try and do them competition style never done that and it sounds like a challenge.

NorthwestBBQ · Feb 7, 2011

Doing comp style chicken is not easy:

Mister Bob · Feb 7, 2011

Here are a couple of my blog posts that might help. The first is how I trim, the second is how I cook competition thighs.

http://thehogblog.com/?p=677
http://thehogblog.com/?p=221

Season to your own taste.

DevineSwine · Feb 7, 2011

NorthwestBBQ said:
Doing comp style chicken is not easy:

I bet its not I in no way underestimate what you guys do. With that being said I want to do this and since I'm not fixing a hole in the bottom of a boat its ok if I mess up the first few times right.

DevineSwine · Feb 7, 2011

Thanks mister BoB

NorthwestBBQ · Feb 7, 2011

DevineSwine said:
I bet its not I in no way underestimate what you guys do. With that being said I want to do this and since I'm not fixing a hole in the bottom of a boat its ok if I mess up the first few times right.

Absolutely! :thumb:

landarc · Feb 7, 2011

I cook thighs in a kettle at 350F to 400F, it takes at least 45 minutes to get them done. I am not doing competition chicken though.,

Callahan-que · Feb 7, 2011

And then there's a thing called KFC (Kettle Fried Chicken). Seen it on here and had to give it a go on my Weber kettle, damn good eats.

Capozzoli · Feb 7, 2011

Good lord those thighs look great. Im not sure Im into the bite through skin though skin though. Maybe I am?

Is that what judges want to see, bite through skin?

NorthwestBBQ · Feb 7, 2011

Capozzoli said:
Good lord those thighs look great. Im not sure Im into the bite through skin though skin though. Maybe I am?

Is that what judges want to see, bite through skin?

Yes it is. I know chicken skin can be nasty, but great, bite through skin, is like heaven. :-D

Capozzoli · Feb 7, 2011

Im gonna try it.

Care to share your method? Or is it a secret? :becky:

NorthwestBBQ · Feb 7, 2011

That's a rhetorical question.

chicken thighs

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