Mike Coffman
TVWBB Olympian
I was visiting the Killer Hogs BBQ Team web site and saw the way they cooked their thighs. So decided
to give their technique a shot. The thighs were brined overnight in a mixture of kosher salt, Turbinado sugar
and Herbs De Provence. Was looking for a different flavor to the thighs this time.
The thighs were removed from the brine and seasoned with Tango Spice Twist and Shout and then placed in
an aluminum pan with 3 cubes of melted butter. Thighs were then placed onto the Performer with some cherry
wood, with the temp locked in at 300.
After an hour the thighs were removed from the butter mixture and placed indirect on the CI grates.
They were given a small dusting of the Twist and Shout.
Another 30 minutes and the thighs were at 165 internal. They were sauced with some homemade BBQ
sauce and will let them cook a bit longer until the sauce is set.
Thighs are done and off the Performer.
Plated with some homemade pasta salad.
I got to admit I got the different flavor I was looking for in these thighs. The brine along with the
Twist and Shout, which has sesame seed, garlic, onion, chipotle, cumin, pepper, coriander, oregano,
nutmeg, ginger and cinnamon, gave it an Italian flavor. Seems like I should have had spaghetti and
garlic bread with dinner.
Great tasting dinner and will be cooking it this way again. The skin was
fairly crispy and delicious.
Thanks for looking!
to give their technique a shot. The thighs were brined overnight in a mixture of kosher salt, Turbinado sugar
and Herbs De Provence. Was looking for a different flavor to the thighs this time.
The thighs were removed from the brine and seasoned with Tango Spice Twist and Shout and then placed in
an aluminum pan with 3 cubes of melted butter. Thighs were then placed onto the Performer with some cherry
wood, with the temp locked in at 300.
After an hour the thighs were removed from the butter mixture and placed indirect on the CI grates.
They were given a small dusting of the Twist and Shout.
Another 30 minutes and the thighs were at 165 internal. They were sauced with some homemade BBQ
sauce and will let them cook a bit longer until the sauce is set.
Thighs are done and off the Performer.
Plated with some homemade pasta salad.
I got to admit I got the different flavor I was looking for in these thighs. The brine along with the
Twist and Shout, which has sesame seed, garlic, onion, chipotle, cumin, pepper, coriander, oregano,
nutmeg, ginger and cinnamon, gave it an Italian flavor. Seems like I should have had spaghetti and
garlic bread with dinner.
Great tasting dinner and will be cooking it this way again. The skin was fairly crispy and delicious.
Thanks for looking!
Jon you are correct it is a little more time consuming but the results are worth the extra preperation. Rolf, no not always I vary between cherry, peach, pecan, apple and hickory. Just depends on what flavor I am trying to get and what wood I have in stock.
