Chick and a Fatty


 
Man, that looks fantastik, Larry. Didn't you say you were coming by for the game tonight? Guess what you can bring?
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Bill
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Originally posted by Larry Wolfe:
Chicken thighs rubbed with WRO and a szecret glaze. Maple fatty rolled in WRO. Smoking with apple chunks, should be done soon!

Larry,
Thighs are my favorite chicken part. The meat is moist and for my money I've always liked the dark meat anyway. Can you give me some particulars on your method for smoking those great looking thighs?
Thanks in advance. I'm off to buy some toothpicks
Dave
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Larry, looks great. I too would like the recipe and instructions for the chicken when you have time. If the glaze is top secret I understand.

It looks like your cooker has been modified. Do you have an aftermarker lid or is just beat up? Do you still use fire bricks in the water pan?
 
Originally posted by Jeff Calhoun:
Larry, looks great. I too would like the recipe and instructions for the chicken when you have time. If the glaze is top secret I understand.

It looks like your cooker has been modified. Do you have an aftermarker lid or is just beat up? Do you still use fire bricks in the water pan?
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Hi Jeff,
Thanks, glad you liked the chicken. Sure I don't mind sharing and the chicken was simple. Here goes.......I trimmed the thighs and pinned with toothpicks only for competition presentation purposes, so that part can be skipped if you choose. Rub chicken lightly with olive oil and then rub liberally with Wolfe Rub Original (or rub of your choice) and let sit in the fridge for approximately 1 hour uncovered. Then smoke indirect using apple wood (or other mild wood) at 250 degrees until the thighs hit 160*, then raise the grill temp to 350* and start to thinly baste with Texas Pepper Jelly of your choice (I used Passion Jalapeno). Baste every five minutes to buil a nice coat until the thighs hit 175*.

The particular grill I was using for that cook was a Primo Jr. and yes when indirect cooking on the Jr. I do use fire bricks.
 
So do I!! All kinds of ways not just pickled. It's a shame that around my neck of the woods the only okra you see most times is breaded/fried. I wish it was more popular/available. Just some some fresh okra at the market last week though.
 
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