PICS - Sunday Dinner Thighs

In order to get the crispy skin, I fired up my Weber gas grill to 450 degrees and placed the thighs on for about 5 minutes. That was just enough time to crisp up the skin. And, the thighs were still nice and moist. The attached photo is the final product. The flavor was outstanding, using 1 ounce of maple and 1.5 ounces of apple wood. A couple of things I would do different next time:

- marinate the thighs overnight in Newman's Own vinegar and oil.

- put the thighs right on top of the heat source and cook slightly longer, maybe to 177 just to see if that gets the skin crispier (although a hot grill works well).

The smoke flavor and the rub were just right, so I'll keep that the same. All in all, a very nice and quick Sunday dinner.

Nice job!

I've never been able to reach 300* on my 020 also, but I've learned like you how to deal with it. Now to be truthful, I've never seen my display say 300*, but I've had that reading on a probe that was dangling in the top hole, you see, I had to play around a little when I first got my CS. Anymore I just have the "oh well" attitude and enjoy some of the best que I've eaten in my life.

quote:

Originally posted by cal:
Anymore I just have the "oh well" attitude and enjoy some of the best que I've eaten in my life.

Amen to that, brother. Like I've said before, I almost feel guilty using these Cookshacks, because it is so easy to make good BBQ.

I made these this afternoon and they turned out excellent! I used 6 thighs( skinless, boneless) and put on KC Spice Rub. Put them in the 020 on the bottom grate close to the woodbox. I used 3 thumb-sized pieces of hickory and a little apple. Cranked the heat to 300* and pulled the thighs when the probe hit 180*.(Cook time was right at 1 hour. Probe was in the thickest thigh right in the middle of the bunch). Next time I'm going to try a pecan/apple mix of wood maybe 2-3 oz. total. A big thanks to BluesBQ for this keeper recipe!

Interesting on the temperature you both pulled them at. I usually cook till 165* but cook breasts most of the time and they can dry out. 180* is ok for the dark meat I gather.

Yes 180 for Dark Meat is fine.