6 chicken thighs B/S++


 
Mildo, great idea and execution on the chicken. That's some great looking food you put out there. Thanks for sharing!
 
Geir Widar said:
I do not really know what to say. There is nothing to add to what is shown. I'm flabbergasted.
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I don't normally like to use comments by others for my own, but Geir summed it up so nicely!
Simply a beautiful cook Mildo!

On a side note, if you had a taste of the American Bud, a Miller High Life, or most any massed produced USA beer, you would most likely spit it out.:)
 
Brian Dahl said:
Did you have help tying the pieces together? Wish you had put something else on the inside? just wondering...
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Thanks for your interest Brian:).

My original intention was only to tie thigh without stuffing. Add cheese was a risky idea at the last minute.
It had to be strong bound. This is not the whole piece of meat, but six pieces.

DSC00863.JPG


There was a risk that the cheese will push out, but it turned out better than I expected.

DSC00954.JPG


Sure, you could put something else on the inside (vegetables, liver, corn bread mixture, mushrooms, eggs, apple...?) But beware, tying is really a bit problematic:rolleyes:.

Thanks again for your interest and for your kind comments, guys.
 
did you marinade? How did you cook, and how long? Indirect w/ reverse sear?

I just showed those pics to my 12 year old daughter and she wants to try this weekend.

What a phenomenal idea Mildo!
 

did you marinade?
No. Only dry rub (basil/black peper/granulated garlic+lemon juice/EVOO) and cheese.

How did you cook, and how long? Indirect w/ reverse sear?
Sear and then indirect /350-400/about 35 min to an internal temperature of 170 F.
Good luck Briant.
 
getting it rolled and tied was tough. My execution was nowhere near as pretty, but reviews were good from the family.

used the rsc marinade and rolled with blue cheese and a little mozz. Tasted great. Thanks for the inspiration Mildo!
 
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