The End of CB Dominance?


 
Us as well last night. Original plan was crispy wings on the Ninja grill. But, no wings at the store. So, thighs it was and I pressed the Members Mark into service. Pricked the skin, hit them with a little soy sauce binder, then Kinders Lemon/Pepper seasoning and into the smoke until they reached internal of 120. Then cranked up the MM to 390 and let them roast away. In hindsight I think I would have done better roasting them off at 425 or 450. But they were quite tasty. I just did not get the skin texture I wanted
 
DanHoo said:
DanHoo

Thread 'Creamy sun dried tomato chicken thighs'

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Thighs and a breast

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Mess en place

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Thighs were cut to big bite size

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Butterfly the breasts
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Spices
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Deglaze
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Yum
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50 50 parm and pecorino romano

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+ cream

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I could drink this now

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Add the thighs

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Drop the pasta.


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Add the breasts with about 4 mins to go on the pasta

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Cooks plate

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This here recipe looks might tasty.......
At my house we buy our chicken pieces in 10lb boxes from the butcher.
She eats the breats, 1 per week in her salads for lunch and generally if we eat chicken for dinner its the thighs because that is what tastes the best.
I have pics of my last thigh cook....but I cannot get them at this moment....I do want to post it but it doesn't look as good as your dinner there Dan.
 
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