MadJack's Sportsbar
- Thread starter MadJack
- Start date
not sleep much, so early start (it's Saturday!) imbibing quite a high-class spirit, eh?
#1 (cracked it open other day)
#1 (cracked it open other day)
not sleep much, so early start (it's Saturday!) imbibing quite a high-class spirit, eh?
#1 (cracked it open other day)
Early nap for you. Stop by later for some pulled chicken sammiches with extra spicy sauce :0074
Step 1 - Grill is firing up :0074
I think the plan is to cook 4 pounds of boneless, skinless, thighs for about 5 hours at 250 (indirect heat).
I might pull them when the thighs hit 200 degrees inside.
See what happens.
Don't mind me, I'm just talking to myself.
I like Saturdays :0008
I think the plan is to cook 4 pounds of boneless, skinless, thighs for about 5 hours at 250 (indirect heat).
I might pull them when the thighs hit 200 degrees inside.
See what happens.
Don't mind me, I'm just talking to myself.
I like Saturdays :0008
- Feb 12, 2000
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I'll find out today because I haven't had it at all for about 45 years. I was going to use breasts until I found out they dry out too much. Even though I thought I could cook them, have them falling apart tender, and still moist, I took the advice and went with thighs.
:0003
Is it 2pm yet?
#4
:0074 already got one little nap in!
for cheap quantity I get those 10 pound frozen bags of chicken quarters and stack them on their side in rib rack to smoke. You can't cook too much pulled chicken, leftovers never last long!
I remove mine out at 180 degrees. Pull apart with fingers to get long shreds of meat, but chop or lightly pulse in food processor a bit of it to give more texture and this mix will also hold more sauce...I do too find white meat too dry, try to leave all the skin on to help keep 'em moist, that makes a difference....my measly two cents advice!
:0074 already got one little nap in!
for cheap quantity I get those 10 pound frozen bags of chicken quarters and stack them on their side in rib rack to smoke. You can't cook too much pulled chicken, leftovers never last long!
I remove mine out at 180 degrees. Pull apart with fingers to get long shreds of meat, but chop or lightly pulse in food processor a bit of it to give more texture and this mix will also hold more sauce...I do too find white meat too dry, try to leave all the skin on to help keep 'em moist, that makes a difference....my measly two cents advice!
I got run over by a truck last night....the front of it was Blue and as it ran over me think I saw a Moon on the back of it:facepalm:
How do you know what tastes good, with all that tar and nicotine in your mouth and on your tongue
How do you know what tastes good, with all that tar and nicotine in your mouth and on your tongue
Kidding by the way.
#3 :toast:
The pulled chicken thighs was great! But! The next time I'm not getting skinless because the outside was kinda tough. Still good though, but can be better.
