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PICS - Sunday Dinner Thighs

B bluesbqNothin' better than BBQ, blues, and beer.
I wanted to do a quick Sunday afternoon dinner, so I thought I'd try some thighs. After reading posts from the Cookshack experts, I settled on the Chef Paul Chikky Rub with a couple of minor modifications: (1) added 1/2 tablespoon of cinnamon, and (2) added a little bit of dried parsley flakes. I decided to go hot and fast, so I set the AQ at 300 degrees with an internal temperature of 175. It took 1 hour to get there, and the AQ only got to 294. Probably because I opened the door once to dump the moisture.

The thighs looked pretty, but they did not have the crisp skin I was hoping for. The post below describes what I did next.

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  • smokedthighs02272011
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B bluesbqNothin' better than BBQ, blues, and beer.
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.

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  • smoked_grilled02272011
cal 2cal 2Member
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.
J jrhMember
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!

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