Out of all the meats in our delightful BBQ world, chicken thighs give me the most trouble because of the skin. Please share thoughts on how you get that bite thru skin on chicken thighs!
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Bite-thru Skin on Chicken Thighs: NEED HELP!
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Competition Pitmaster & Moderator
- Jul 2014
- 2134
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Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
I'd bet so. Most comp cooks do obsess over chicken skin. Here's what I do KosherBaconitesBBQ! Cook your thighs and allow 20-30 minutes rest time in a hot cambro (at a comp that shouldn't be a problem if you're resting your butts and brisket in the cambro). Dip the thighs in sauce (once) and put in a deep aluminum pan. Seal that pan tightly and put in the cambro. 20-30 minutes later prick the skin with a toothpick to test tenderness. It should feel like softened butter. Touch up the sauce if necessary. Use corn on the cob holders to grab each end of the thigh to put in the box.
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