i have seen many discussions about Jumpin Jim's chicken thighs but i haven't seen any of them state the tempature he smokes at or wood/pellet he uses. I have a FEC100 and would like to give them a try.
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This turned up in a FIND search:
http://forum.cookshack.com/eve...1028883/m/7101014744
http://forum.cookshack.com/eve...1028883/m/7101014744
thanks for the link MaxQue.
in addition to trying Jumpin Jim's i am going to try the same approach using a Huli Huli marinade.
1/2 cup of frozen pineapple concentrate (really, and using regular juice doesn't cut it)
1/2 cup soy sauce
1/4 cup catsup ( yeah, catsup. hawaii IS part of the U.S. ya know)
1 knob/finger of fresh ginger grated fine
couple of cloves of garlic, crushed. (to taste..my recipe card says 1, i use 3)
3 tablespoons of brown sugar
1/2 cup of frozen pineapple concentrate (really, and using regular juice doesn't cut it)
1/2 cup soy sauce
1/4 cup catsup ( yeah, catsup. hawaii IS part of the U.S. ya know)
1 knob/finger of fresh ginger grated fine
couple of cloves of garlic, crushed. (to taste..my recipe card says 1, i use 3)
3 tablespoons of brown sugar
One quick thought about some of these great, dominant cooks of the past.
Folks tend to pick out pieces of a TECHNIQUE[means follow exactly from start to finish] and then pick out things they don't like about how the pieces mixed in with THEIR pieces.
These exact TECHNIQUES dominated,not random pieces.
Just a couple of thoughts.
have fun.
Folks tend to pick out pieces of a TECHNIQUE[means follow exactly from start to finish] and then pick out things they don't like about how the pieces mixed in with THEIR pieces.
These exact TECHNIQUES dominated,not random pieces.
Just a couple of thoughts.
have fun.
quote:Originally posted by seasoned1:
1/2 cup of frozen pineapple concentrate (really, and using regular juice doesn't cut it)
Be careful about using pineapple as a marinade. It will tend to soften the food up quite a bit because of some of it's makeup. Don't leave it in there too long.
Agree with Smokin'. The enzymes in pineapple will actually start breaking down the meat of the chicken making it mushy. Proceed with caution.
thanks for the suggestions. i have been checking into making Huli Huli chicken after having it in Hawaii. i figured if they could make it on an open grill i could make it in my fec
Like the guys said,an hr might be plenty long marinade.
Huli huli chicken is usually pretty hot grilled,so I'm not sure Jim's "technique" would add much-except time and aggravation.
You might try running the FEC at about 300º and cook thighs on scnd rack from the bottom.
Prick with knife point about 165º and let rest a few mins.
Huli huli chicken is usually pretty hot grilled,so I'm not sure Jim's "technique" would add much-except time and aggravation.
You might try running the FEC at about 300º and cook thighs on scnd rack from the bottom.
Prick with knife point about 165º and let rest a few mins.