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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-22-2009, 08:33 PM   #1
Keller Steeler
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Default Chicken Thigh Practice (Mega Pron)

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)
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Last edited by Keller Steeler; 02-22-2009 at 08:54 PM.. Reason: Beer Comment
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Unread 02-22-2009, 08:55 PM   #2
jacob
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Nice thighs Brother
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Unread 02-22-2009, 08:59 PM   #3
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nice thieghs
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Unread 02-22-2009, 09:01 PM   #4
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that looks pretty dang good
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Unread 02-22-2009, 09:10 PM   #5
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They all look pretty good to me.
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Unread 02-22-2009, 09:12 PM   #6
Keller Steeler
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Does anyone cook KCBS hot and fast? Sorry, that was my question I left off. Thanks
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Unread 02-22-2009, 10:02 PM   #7
thillin
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Have you tried raised direct in the BGE? I have a Woo ring if you want to borrow and give it a try. It raises the grate to felt level. And with a grate extender, you can get them high in the dome to crisp the skin with the reflected heat from the dome.
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Unread 02-22-2009, 10:22 PM   #8
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Nice looking thighs
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Duh.
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