Been doing austin 87 's wing method with excellent results. So figured hey let's try a variation of this on thighs.
First rubbed thighs with a basic rub then a coating of flour with a bit more rid mixed in .
Cooked skin side down @ 600+ for 30-40 min .Flipped thighs and was concerned I was going to over cook skin .So a couple min after flip I shut both vents fully temp never went lower than 450 .10-15 min later I pulled thighs off.
Sorry no finished pics ,looked just like broasted deep fried chicken.
The best chicken skin I ever had & meat was fully cooked & juicy
Wife said best chicken ever( and she doesn't even eat the skin)(http://images.tapatalk-cdn.com/15/11/17/e561a84a3fb4c595338094f36f0b7870.jpg)(http://images.tapatalk-cdn.com/15/11/17/209063e23e43934fb2776b5dbbc89189.jpg)
Did a wok stir fry with remaining coals
I was dreading chicken cooks ( boring)
Can't wait to do thighs again
Cheers
Ok leftovers next day (http://images.tapatalk-cdn.com/15/11/17/a162e738baacfbf83a6d26a1e7b5e0f3.jpg)(http://images.tapatalk-cdn.com/15/11/17/350efc232d533b77fe68f346eeb2e4e6.jpg)
Looks good, makes me want a vortex
YES!!!!! I've done wings, thighs, and legs now and they all have the same result. The legs and thighs just take a little longer. The result with really full charcoal baskets isn't to far off though. I bet you could do tater tots, or frozen french fries along with the chicken using the votrex method and they would come out awesome as well.
I have found, I like to flour then let the chicken sit for 10-15 minutes on the counter before cooking. I know a lot of people like to flour then chill, but I think the flour needs to absorb some meat sweat to come out right.
Nice cook!!!!!
Excellent cook Jack. Looks tasty
Quote from: weldboy on November 17, 2015, 08:15:09 AM
Looks good, makes me want a vortex
[/quote
Large stainless mixing bowl & cut bottom off .I have done 4 of them now . 3 bowl set @ SAMs $13.87. Two of them work , small too small for vortex.
Cheers
Quote from: Jack Fate on November 19, 2015, 01:39:03 PM
Quote from: weldboy on November 17, 2015, 08:15:09 AM
Looks good, makes me want a vortex
[/quote
Large stainless mixing bowl & cut bottom off .I have done 4 of them now . 3 bowl set @ SAMs $13.87. Two of them work , small too small for vortex.
Cheers
Fantastic idea!
One thing I forgot to mention is that the skin on this chicken is like nothing I ever had off a grill it's like broasted deep fried but not greasy.
Eat it all on the first pass cause it looses that broasted crunch on reheat even in convection oven
Quote from: MikeRocksTheRed on November 17, 2015, 08:19:26 AM
YES!!!!! I've done wings, thighs, and legs now and they all have the same result. The legs and thighs just take a little longer. The result with really full charcoal baskets isn't to far off though. I bet you could do tater tots, or frozen french fries along with the chicken using the votrex method and they would come out awesome as well.
I have found, I like to flour then let the chicken sit for 10-15 minutes on the counter before cooking. I know a lot of people like to flour then chill, but I think the flour needs to absorb some meat sweat to come out right.
Nice cook!!!!!
Here's the first cook I did on my 26.
(http://i121.photobucket.com/albums/o216/wmdipietro/Weber%2026/10-1-15b_zpsp0z8opdy.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Weber%2026/10-1-15b_zpsp0z8opdy.jpg.html)
The potatoes are "Little Creamers" from the SAM's. Parboiled for 7-8 minutes. Coated in EVOO, salt, crushed red, garlic, Italian seasoning. Finished off on upside-down GrillGrates.
BD
Those look awesome!
Looks great!