thighs

Good morning all. I have a few pounds of boneless, skinless chicken thighs that I brined last night. Now I am looking for a recipe to use with my Traeger. I've cooked chicken several times and I can never get them moist. Mind you, they're not that bad, but nowhere near the level that I make my...

Hi there, Recently we did a competition in Netherlands and were really pushing it with our chicken thighs. We didn't have enough time to get them done, so I cranked up our cookers to about 400F. Thighs were still only around 145-150 when we pulled them and we just hoped no DQ for raw chicken...

From this thread: http://www.bbq-brethren.com/forum/showthread.php?t=180162 So I picked up some chicken thighs from my local Stater Brothers: In a nod to TonyBel, I decided to make some yakitori chicken. Hold your horses, I'm getting to the filet...... I changed the recipe from rice...

I have tried a Salt bath on cheaper Steaks before so thought I would try it on some Chicken. Also tried some Brined ones too. Only Brined for about an hour and a half, next time will try leaving them for longer. Grilled them on the CharGriller with Kingsford Blue. Added some Mrs Dash as...

Fired up the Weber and cooked up some Thighs. Sometimes things just go perfect and these cam out that way. Cooked about 50 minutes over Medium Direct. This one was one of mine.

After reading Knucklhed BBQ's thread, http://www.bbq-brethren.com/forum/showthread.php?t=75043&highlight=thighs. I decided to try and experiment a bit, with thighs. Started out with 5#'s of thighs and scraped the fat under the skin and slathered on some JD's Baconnaise. Then placed the shkin...

Who does well in comps. turning in chicken breast that is trimmed to look like a thigh? I did some up last comp but didn't have the Cojones' to turn them in. I stuck with thighs as I have for years. I'm not one that likes to test things out usually at a contest but I gotta say I'm really...