Darwin00537
New member
Not sure this really belongs here, because, *COUGH*, ahem, I cooked these on a Hasty Bake...
Pellets were sitting a few feet away from the grill though and may somehow have had an influence.
Anyhoo, tonight's cook was chicken thighs. Honestly I can't remember the last time I cooked a chicken thigh that wasn't connected to a whole bird but I've been wanting to try them out for a while as I have a neighbor and fellow Q head who says they're his favorite part of the bird (Mine is bone in split breast).
I rubbed the chicken in Little Louie's. After 15 minutes I spritzed with Moores Original Marinade then it was just a relaxing wait with a beer while the coals got up to temp.
Once coals were on I set the charcoal box at the "Bake" level and let it heat up to 400. Threw the chicken on and cooked for 28 minutes, turning every now and then. I spritzed Moores on the bottom, non skin side of the chicken, once during this time. The goal with turning was to let the chicken cook mostly bottom down, but having the skin down enough to get crispy from the radiant heat from the coals, and some of the fat rendered out. Chicken came off at 170F internal. I think it was a success, PICS!
Little Louie's being applied. First time I've used this rub. I am now a BIG FAN
Moores spritzed
On for the cook
Half way through. The skin is rendering/crisping nicely
Just off the grill money shot
Juicy! At first glance at the bottle I thought Little Louie's could use more pepper in the mix, but after seeing(and tasting) the final results I appreciate how the somewhat large granular size of the pepper flakes stand out in the presentation and taste
Wife is back in town so finally had some decent sides. Tomato with Buffalo Mozarella and Pureed Cauliflower with Parmesan and Garlic
My number one critic rated the final result as Awesome, which is one level below the highest possible rating of Phenomenal. I asked what I could do to make it better though and she just said I'm not sure but bet you can make it happen. *sigh*
Pellets were sitting a few feet away from the grill though and may somehow have had an influence.
Anyhoo, tonight's cook was chicken thighs. Honestly I can't remember the last time I cooked a chicken thigh that wasn't connected to a whole bird but I've been wanting to try them out for a while as I have a neighbor and fellow Q head who says they're his favorite part of the bird (Mine is bone in split breast).
I rubbed the chicken in Little Louie's. After 15 minutes I spritzed with Moores Original Marinade then it was just a relaxing wait with a beer while the coals got up to temp.
Once coals were on I set the charcoal box at the "Bake" level and let it heat up to 400. Threw the chicken on and cooked for 28 minutes, turning every now and then. I spritzed Moores on the bottom, non skin side of the chicken, once during this time. The goal with turning was to let the chicken cook mostly bottom down, but having the skin down enough to get crispy from the radiant heat from the coals, and some of the fat rendered out. Chicken came off at 170F internal. I think it was a success, PICS!
Little Louie's being applied. First time I've used this rub. I am now a BIG FAN
Moores spritzed
On for the cook
Half way through. The skin is rendering/crisping nicely
Just off the grill money shot
Juicy! At first glance at the bottle I thought Little Louie's could use more pepper in the mix, but after seeing(and tasting) the final results I appreciate how the somewhat large granular size of the pepper flakes stand out in the presentation and taste
Wife is back in town so finally had some decent sides. Tomato with Buffalo Mozarella and Pureed Cauliflower with Parmesan and Garlic
My number one critic rated the final result as Awesome, which is one level below the highest possible rating of Phenomenal. I asked what I could do to make it better though and she just said I'm not sure but bet you can make it happen. *sigh*
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