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Meat-Up in Memphis 2021

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Chicken Thighs - Simple Easy and hotter than you'd expect

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  • Butchman
    Club Member
    • Mar 2017
    • 510
    • Estero, FL

    #16
    I like adding chili powder to the Memphis dust as well. I also throw in a pinch of cayenne pepper to kick it up a notch.

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5034
      • Charlotte, NC
        • Slow 'N Sear Kamado (SnSK)
        • Lots of grills that work with Slow 'N Sear
        • LOTS of digital thermometers (my fav)
        • LOTS of accessories
        • Favorite Beer - Fat Tire
        • Favorite Bourbon - Woodford Reserve
        • Favorite White Wine - Cakebread Chardonnay
        • Favorite Red Wine - Yes, Please
        • President/Owner - SnS Grills

      #17
      Originally posted by fzxdoc View Post
      Seriously? I was kidding when I made the comment. You're always on the leading edge, @ABCBBQ Dave.

      K.
      Yep seriously. Kit consists of:

      Slow 'N Sear Low Profile - This version of the Slow 'N Sear is slightly longer and wider than a Slow 'N Sear Plus and not quite as tall. It perfectly fits the top charcoal grate.
      Slow 'N Sear Charcoal Basket - This is a lightweight version of the Slow 'N Sear that does not have a water reservoir, but it does have two parallel plates that act as radiant heat barriers between the heat and the meat. It perfectly fits the bottom charcoal grate.
      Drip 'N Griddle Pan - It's a drip pan and a griddle... and also acts as a diffuser plate when combined with the SnS Basket.

      I've been playing with these for several months now in my WSCG. They work really, really well.

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 5023
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
          Weber Summit S650 Gas Grill
          Weber Kettle Premium 22"
          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
          Camp Chef Somerset IV 4-burner outdoor gas range


          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
          Adrenaline BBQ Company's SS Rack for DnG
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Extreme BBQ Thermometer Package
          Fireboard control unit in addition to that in the Extreme BBQ Package
          Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Fireboard Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Thermapen MK5 (pink)
          Thermoworks Thermapen MK4 (pink too)
          Thermoworks Temp Test 2 Smart Thermometer
          Thermoworks Extra Big and Loud Timer
          Thermoworks Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer
          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker
          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic 8" Chef's Knife
          Shun Classic 6" Chef's Knife
          Shun Classic Gokujo Boning and Fillet Knife
          Shun Classic 3 1/2 inch Paring Knife

        #18
        Uh oh. I see a PayPal/ABC BBQ visit in my future due to this latest attack of MCS.

        I'm going to have to start inventing gift-giving-occasions-for-wives, since I've run through all the conventional ones.

        Kathryn

        Comment


        • EdF
          EdF commented
          Editing a comment
          You could probably pull off Mother's Day, even if it's only pets!

        • fzxdoc
          fzxdoc commented
          Editing a comment
          I've been hint-dropping for a certain Mother's Day gift for weeks now, EdF, so that gift-for-me occasion is already taken! I'm thinking of instituting a Hug-Your-Wife-and-Give-Her-an-SnS-Combo-Pack Day. It has a nice ring to it!
          K.
      • lonnie mac
        Club Member
        • Jul 2016
        • 1340
        • Bacliff, TX
        • Motovlogging for the freedom of old Hippies...

          https://www.youtube.com/c/LonnieMac

          Home of Brutus Ten!

          http://www.alenuts.com/Alenuts/Alenuts.html

          Pits:

          Weber Performer Deluxe W/ SNS, Craycort CI grates

          WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

          Texas Original Pits Offset Smoker

          RecTec 590

          WSM 18" W/ Upside-down door mod

          Camp Chief Flattop, The big one...

          Weber Genesis II S-335

          Texas Fire Pit

          Thermos:

          Maveric's Most all of em...
          FireBoard W/ Fan Control, GURU Fan
          ThermoWorks, most all of em...
          Meater

        #19
        Great video Dave. No flogging here. I have always cooked my chickens at an exorbitant temp. It always works better.

        Comment

        • Polarbear777
          Club Member
          • Sep 2016
          • 1661

          #20
          Routinely roast spatchcocked chicken at 450 in conventional oven and skin is crispy. Breast hits 155 (carryover takes it to 160-165) at the same time the thighs hit 175 and the skin crisps up.
          Reliable way to cook a (mostly) whole bird. Takes about an hour.

          So so I wonder why this isn't typically done this hot on a Weber and in the recipes here that all call for 325.

          Is it because maintaining an even 450 is too difficult, or because smoke doesn't have time to work magic? I guess I'll have to try to find out.

          Comment


          • EdF
            EdF commented
            Editing a comment
            I'm in the same camp, but it depends on the cooker I decide to use.

          • Breadhead
            Breadhead commented
            Editing a comment
            Kamado's do chicken best in my experience...👍

          • fzxdoc
            fzxdoc commented
            Editing a comment
            I can get my gasser up to 450°F no probs. Toss an A-Maze-N tube or a Mo's Pack in there and it works pretty well. But I prefer chicken on my PBC--at 325-360°F it comes out moist with a crackly skin in an hour. Yum. Haven't tried it with my WSCGC in kamado mode at 450°F yet. Will give that a try.

            K

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        Meat-Up in Memphis 2021

        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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