Oh my, they were good!
Pulled the skin off and filleted the fat off of the skin. Removed all fat from the thighs as well. Chopped off the outside knuckle and filleted off the meniscus so the thigh could be enjoyed without any cartilage etc. I do my chicken thighs this way every time now. I seasoned and brushed the thigh then rolled the skin back on and seasoned the skin. Preheated the Bull to 275º and cooked in a tin pan for 30 minutes. Took out of the pan, sauced the thighs up and put directly on the grates at 375º until the chicken reached 150º on the Thermo-pen. Put the thighs back into the tin and finished under a convection broiler.
The Blues Hog "Q" sauce was really-really good!
Did I say "Oh My"?
Pulled the skin off and filleted the fat off of the skin. Removed all fat from the thighs as well. Chopped off the outside knuckle and filleted off the meniscus so the thigh could be enjoyed without any cartilage etc. I do my chicken thighs this way every time now. I seasoned and brushed the thigh then rolled the skin back on and seasoned the skin. Preheated the Bull to 275º and cooked in a tin pan for 30 minutes. Took out of the pan, sauced the thighs up and put directly on the grates at 375º until the chicken reached 150º on the Thermo-pen. Put the thighs back into the tin and finished under a convection broiler.
The Blues Hog "Q" sauce was really-really good!
Did I say "Oh My"?
