01-10-2016, 11:31 AM
#1
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Wish I could have entered these thigh on a episode of BBQ Pitmasters

[Image: wu6M1hJ.jpg]


[Image: 05fKikn.jpg]
Trimmed, Seasoned, smoked Low and Slow for a hour and half, sauced


End result sweet with just the right amount of heat on the backend with bite through skin!

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 01-10-2016, 12:41 PM
#2
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Wow those look great, would indeed be worthy of an episode BBQ pitmasters

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 01-10-2016, 12:52 PM
#3
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Jeez, that looks delicious. Now you just need to pack up the leftovers and get them to Mississippi. I'm starving!

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 01-10-2016, 01:46 PM
#4
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I appreciate it fellows they turned out quite tasty....Next up on the menu Pork butt!

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 01-10-2016, 01:49 PM
#5
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chanceJeez, that looks delicious.  Now you just need to pack up the leftovers and get them to Mississippi.  I'm starving!

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Appreciate the kind words...I feel I hit all my marks! Unfortunelty there was not much in the leftover department...I hope to do something similar whether thighs or wings around super bowl

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 01-10-2016, 02:11 PM
#6
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Wow those look delicious. You've inspired me to BBQ soon


~Jesse~

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 01-10-2016, 02:39 PM
#7
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That does look delicious. 
Thighs and legs are my fave parts of a bird. 
I take them any day over that dry old chest meat.  Sisi

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 01-10-2016, 10:02 PM
#8
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Dittos.

Wings as well. Poultry bosom is just "blah" in comparison.

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 01-12-2016, 09:37 AM
#9
  • Wrathen
  • Senior Member
  • Gulf Breeze, FL
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(01-10-2016, 11:31 AM)knate22 Wrote: Wish I could have entered these thigh on a episode of BBQ Pitmasters

[Image: wu6M1hJ.jpg]


[Image: 05fKikn.jpg]
Trimmed, Seasoned, smoked Low and Slow for a hour and half, sauced


End result sweet with just the right amount of heat on the backend with bite through skin!

Look great what temp u smoke them at I normally do 250 for chicken


Sent from my iPhone using Tapatalk

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 01-12-2016, 07:49 PM
#10
  • DayMan
  • Senior Member
  • Tennessee
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Now, I'm going to have to smoke some chicken this weekend.  Those look good.

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 01-12-2016, 08:24 PM
#11
  • kav
  • Banned
  • east of the sun,west of the moon
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You should freezedry , epoxy seal and make a brush handle out of one.

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 01-12-2016, 09:30 PM
#12
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Looks excellent! Haven't smoked or grilled any chicken in some time.

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 01-13-2016, 06:27 AM
#13
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(01-12-2016, 09:37 AM)Wrathen Wrote:
(01-10-2016, 11:31 AM)knate22 Wrote: Wish I could have entered these thigh on a episode of BBQ Pitmasters

[Image: wu6M1hJ.jpg]


[Image: 05fKikn.jpg]
Trimmed, Seasoned, smoked Low and Slow for a hour and half, sauced


End result sweet with just the right amount of heat on the backend with bite through skin!

Look great what temp u smoke them at I normally do 250 for chicken


Sent from my iPhone using Tapatalk

I ran these at 265 indirect heat using the smokenator for the Webber kettle


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