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2nd cook on Stoker...CHICKEN THIGHS

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pegraves

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Okay, so tonight I cooked chicken thighs using the Adam Perry Lang (APL) recipe posted on his site.  Yes, I took Harry Soo's class last January (Harry knows chicken), but I haven't been able to prepare a chicken thigh to date that was anywhere close to competition grade...until now...I think. 

So I setup the WSM with the stoker at 275 and prep'd.

I decided to go with Foster Farm chicken thighs.

I put them in a ziplock and dumped a bottle of Kraft Italian dressing in there.  Squeezed out the air and put it in the fridge for a few hours.  I got an aluminum pan and placed the chicken skin DOWN.  I seasoned them with my favorite rub and then I covered the pan with foil.  I stuck it in the WSM and let them cook for 45 min.

I removed the pan and let sit on the table for 15 min.

I removed the thighs and seasoned them again and placed directly on the WSM grill.  Smoked for another 45 min.  Removed from WSM, sauced and served.  I liked it, a lot.  Being that my wife was swimming laps, I kept her share in the oven at 150. 

Here's where it gets good, at least for me.  My wife found the chicken and helped herself.  When I walked back into the kitchen, and with no prompting, she exclaimed the chicken was great!  Moist and bite through skin, really.  I am one happy guy.

I am especially happy because I didn't go to any extra effort prepping the thighs.  I did not trim them at all.  So I am thinking I can get serious the next time and get an even better result.  For me, this is a breakthrough.

#1 - June 06, 2010, 08:14:37 pm
22.5 Weber Kettle
18.5 WSM
KCBS CBJ #59539

pegraves

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#2 - June 06, 2010, 08:15:35 pm
22.5 Weber Kettle
18.5 WSM
KCBS CBJ #59539

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