« Reply #7 on: April 01, 2015, 05:01:03 AM »
Do you use bone in or bone out thighs?
Home made sauce or bought sauce?
What type of muffin trays y'all using in your kettles ? CI , Teflon?
my routine is to trim at home, bone in and squared up, skin removed then vac seal until meat inspection at comp. Brine, skin off, then air dried on pastry racks. Season, form skins on, season, then skin down in butter bath uncovered. cook at 275* @ 30 minutes or until internal @140* then pound them hard with pecan smoke on the Rib-O-Lator until done. glaze with thinned sauce from squeeze bottle. I use a 22" Master-Touch/Cajun Bandit Conversion with a Rib-O-Lator. Chicken is my favorite meat to cook! Usually a combo box with 6 thighs and sliced breast.
Doctored commercial sauces for me -
people are using mini-loaf pans (Wilton brand is one I can think of) but they usually only hold 9-12 thighs.
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I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!