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Author Topic: Chicken thighs...split off from the BBQ Pitmasters thread  (Read 15421 times)

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Boarcephus

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Chicken thighs...split off from the BBQ Pitmasters thread
« on: June 26, 2012, 07:15:13 am »

Help me out here....I saw them take some chicken out of a muffin tin.  What were they doing and how did they do it???  Looked pretty decent but I got in on the last part where they were just pulling off the grill and missed everything leading up to it.
« Last Edit: June 26, 2012, 09:44:32 pm by Boar »
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Shag66

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Re: Re: BBQ Pitmasters Premiers tomorrow on Destination America...
« Reply #1 on: June 26, 2012, 11:05:36 am »

Help me out here....I saw them take some chicken out of a muffin tin.  What were they doing and how did they do it???  Looked pretty decent but I got in on the last part where they were just pulling off the grill and missed everything leading up to it.

That is Myron's famous muffin tin chicken!  Boar learned how to do it at Myron's BBQ school!

He whipped us up a batch last time we all got together.  That stuff was GOOD! 

He had a thread about it here somewhere...  I'll see if I can find it...
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Shag66

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Re: Re: BBQ Pitmasters Premiers tomorrow on Destination America...
« Reply #2 on: June 26, 2012, 12:01:00 pm »

Myron's Cupcake Chicken -

He snips off the thigh knuckels so they'll all be the same size and will fit in the muffin pan...this is just for appearance for the judges. Then he trims off all the visible fat, then trims the skin just to cover the meat. 

Marinade the thighs in chicken broth overnight.  Remove from broth, season and place skin side down in the muffin pan.  Add a pat of butter to each thigh. Fill the pan 1/2 full with fresh chicken broth and place in the smoker at 325 for 1:15, then remove and place in the smoker (indirect heat) skin side up and season and add a sweet glaze combo that includes,  a fruit jelly, Accent, simple syrup for shine, and a bunch of other sweet stuff.  Smoke 40 minutes at 350.

Myron's chicken thighs taste more like candy than chicken.  I tweaked it to this:

Trim the excess skin and fat and marinade in chicken broth from 30 minutes or overnight if you want to save prep time before cooking.

Depending on how many thighs you are cooking, chose a baking pan to fit the # of thighs.

Season the skin with your favorite rub then place skin side down in the pan and add fresh chicken broth to cover half the thigh.  Add more rub and a pat of butter on each thigh.  Place in the oven at 325 for 1:15.

Remove and place on an indirect heat smoker or grill skin side up.  Add a little more rub and cook 40 minutes at 350.  I like cherry wood for smoke...two chunks in a egg gives perfect smoke flavor.


boom!

Try it Boarcephus!

It is the stuff....
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PharmacistHog

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Re: Re: BBQ Pitmasters Premiers tomorrow on Destination America...
« Reply #3 on: June 26, 2012, 01:20:50 pm »

boom!

Try it Boarcephus!

It is the stuff....

I think I'm gonna be all over this one, too. 
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Shag66

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Re: Re: BBQ Pitmasters Premiers tomorrow on Destination America...
« Reply #4 on: June 26, 2012, 03:37:23 pm »

If you ask nice I bet Boar will post some pictures...

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DeltaBoy

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Re: Re: BBQ Pitmasters Premiers tomorrow on Destination America...
« Reply #5 on: June 26, 2012, 07:47:03 pm »

Thanks Boar!!!
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Boarcephus

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #6 on: June 27, 2012, 05:31:45 am »

Safe to say this has some possibilities.   When you finish cooking in the oven, you just place them on the egg skin side up and don't turn them at all?   Those are about as good a looking chicken thighs as I've seen.  I may have to try this the next time I get itch of chicken on the grill.

I marinated some boneless, skinless thighs in Hoisin Sauce, Teriyaki Sauce and some Sweat Chili Sauce this weekend that was good.  Marinated them for a couple hours, threw them on the egg then hit them with a healthy dose of Cain's BBQ Spice.  Had some left over and made some Zatarains Yellow Rice, chopped up the chicken and threw them in with that.   Added about a half of a Cow Horn Pepper, little soy sauce and that was pretty darn good.
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SpareRib

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #7 on: June 27, 2012, 09:25:59 am »

Thanks, Boar.  Best lookin' thighs I've drooled over in a while!
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DadVader1

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #8 on: June 27, 2012, 09:36:11 am »

Thanks Boar!  I don't have time for a long smoke this weekend but was looking for something to try Sunday afternoon.  I think I'll give this a try! 
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DeltaBoy

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #9 on: June 27, 2012, 02:16:17 pm »

Dang those pictures are making me hungry!
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DadVader1

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #10 on: July 02, 2012, 08:45:38 pm »

Thanks again for sharing! I tried this recipe tonight, & it was the best chicken I've done. The first part in the broth kept it moist, & the higher temps afterward got the skin crisp. This will be my new go-to method for chicken.
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ImHogginIt

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #11 on: July 03, 2012, 08:02:30 am »

Thanks, Boar.  Best lookin' thighs I've drooled over in a while!

Boar and a few others should organize a Tailgate Central BBQ Pittmasters retreat. We could all sit around the smokers swilling beer while they give us some tips
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Boarcephus

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #12 on: July 03, 2012, 09:11:51 am »

Correct, BC.  No turning when it gets to the smoker...just try to keep it to about 350 for 40 minutes or until the color looks right.

How important is the glaze and what do you put in it?  Plan on doing those this weekend.  That's what chicken thighs are supposed to look like.
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Tim Harris

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #13 on: July 03, 2012, 01:45:19 pm »

I don't use a glaze or sauce...only a rub.  My favorite is Plowboys Yardbird Rub.(thanks Shag)

At Myron's cooking school, he mixed all kinds of sweet stuff for his glaze...said the goal was to give the judges what they like to eat.  He also went for appearance and made the glaze as shiney as possible.  Some of ingredients:  maple syrup, honey, dark brown sugar, 16 oz jar of seedless jam, vinegar bbq sauce, hickory bbq sauce, and catsup.

That glaze ruined his thighs for me...way too sweet. 

You might try half with your favorite rub and half with your favorite bbq sauce...adding the sauce the last 15 minutes.

According to several of the guys on pit masters the hardest part about traveling the country is figuring out what the different regions like.  Some guys just stick to their own style and that is why they are only successful in 1 region.
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hoosier

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #14 on: July 05, 2012, 04:27:33 pm »

This looks really good. I wonder how much you would need to adjust the cooking time or temp for breasts?
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Shag66

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #15 on: July 05, 2012, 05:05:19 pm »

This looks really good. I wonder how much you would need to adjust the cooking time or temp for breasts?

Not much.  Breasts are a little bigger but will cook in about the same amount of time.  Do them the same in the overn and then just keep an eye on them on the smoker.
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hoosier

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #16 on: July 05, 2012, 05:16:57 pm »

Will try it next time I do chicken.
And you only use broth in the marinade? No spices?
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Shag66

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #17 on: July 05, 2012, 05:31:22 pm »

Will try it next time I do chicken.
And you only use broth in the marinade? No spices?

When Boar is doing this he uses a rub on the chicken and just broth for the marinade.   
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PEtrader

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Re: Re: BBQ Pitmasters Premiers tomorrow on Destination America...
« Reply #18 on: July 05, 2012, 10:05:48 pm »









You need to upgrade to the pacific something broth they have at wmt.  it's is about 2.18 a box, and more for the organic, but is awesome.
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PEtrader

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Re: Re: BBQ Pitmasters Premiers tomorrow on Destination America...
« Reply #19 on: July 06, 2012, 07:02:56 am »

I'll check it out...mainly going for the sodium for the marinade.  If all checks and it's healthier...more power to it.

I don't know about the sodium count, but it tastes alot better.  It tastes like real chicken broth if you made it yourself.  The organic tastes even better, but it is hard for me to pay $4 for some stock.http://www.pacificfoods.com/our-foods/broths

« Last Edit: July 06, 2012, 07:06:44 am by PEtrader »
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Boarcephus

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #20 on: July 07, 2012, 11:07:20 am »

OK Boar, bought the bone in thighs a little while ago and they marinate tonight.  Tomorrow we try these out.  If they come out looking halfway like yours and taste as good as they look, tomorrow will be great.
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BR

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #21 on: July 07, 2012, 11:27:30 am »

Made them last night, they rocked... Along with Bacon Wrapped Sweet Corn.
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Tim Harris

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #22 on: July 10, 2012, 03:05:50 pm »

I'm going to give these a shot one night this week.  Will have to adjust the time a little to do quarters but if they turn out half as good as these look I'll be happy.
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Boarcephus

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #23 on: July 10, 2012, 03:18:39 pm »

I'm going to give these a shot one night this week.  Will have to adjust the time a little to do quarters but if they turn out half as good as these look I'll be happy.

I followed it to the T and they turned out great.

My only complaint is that it is time consuming.  Boar, wonder if I can get close to the same results if I bypass the marinating and baking stage and place them on the egg over a pan of water and smoke for however long?
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jdelo77

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #24 on: July 11, 2012, 05:07:22 pm »

Do you guys glaze the thighs ???? I made these a few days ago and just brushed them with bbq sauce and rub but, it over powered the meat..any suggestions ???
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Boarcephus

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #25 on: July 11, 2012, 07:20:14 pm »

Do you guys glaze the thighs ???? I made these a few days ago and just brushed them with bbq sauce and rub but, it over powered the meat..any suggestions ???

Boar said he didn't glaze them so I didn't either.  What I did do was hit them with a pretty good dose of rub and cooked them a little longer and they got halfway crispy on me. 
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Tim Harris

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #26 on: July 15, 2012, 12:29:29 pm »

Thighs just went in the smoker. Interested to see if they turn out as good as yours look.
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Tim Harris

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #27 on: July 15, 2012, 03:46:21 pm »

These turned out great.  Thanks for the tips........




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Shag66

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #28 on: July 15, 2012, 04:52:11 pm »

That looks friggin awesome Tim..
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Tim Harris

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #29 on: July 15, 2012, 06:17:37 pm »

I preferred the glazed. My wife doesn't like "wet" BBQ so those 2 were hers.
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Boarcephus

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #30 on: July 15, 2012, 07:00:25 pm »

Gotta admit, Boar nailed this one.  Question....what did you glaze them with?

Better yet, chicken thighs are cheap!  $1.90 a pound at Sam's.  Really kinda hard to find a better piece of meat cheaper than this.
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Tim Harris

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #31 on: July 16, 2012, 07:34:38 am »

These were glazed with a combination of blues hogs regular BBQ sauce, the Tennessee red, and a little honey. 
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Boarcephus

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #32 on: July 16, 2012, 07:45:47 am »

These were glazed with a combination of blues hogs regular BBQ sauce, the Tennessee red, and a little honey. 

Let me get you off that "666" in your karma box. Bad juju.  ;)

Where did you buy your bbq sauce?  Never heard of them.

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Tim Harris

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #33 on: July 16, 2012, 08:05:57 am »

Let me get you off that "666" in your karma box. Bad juju.  ;)

Where did you buy your bbq sauce?  Never heard of them.



The regular Blues Hogs I got at a grocery store here in Harrison.  The Blues Hog Tennesse Red I got off of Amazon.
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Shag66

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #34 on: July 16, 2012, 10:09:18 am »

The regular Blues Hogs I got at a grocery store here in Harrison.  The Blues Hog Tennesse Red I got off of Amazon.

They carry Blues Hog in Harrison?  damn...

I always pick mine up in KC.

I mix REgular and Tenn. Red too.  awesome sauce...
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DadVader1

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #35 on: July 16, 2012, 12:20:59 pm »

I stumbled across a recipe that was an attempt at a cloned version of Blues Hog.  I've never had Blues Hog so don't know if the recipe gets close, but I've used the recipe a couple of times and like it: http://tvwbb.com/eve/forums/a/tpc/f/6680069052/m/2801034336/p/3 (the recipe is about half way down the page, also copy & pasted below)

2 cups light brown sugar, packed
1.5 cups ketchup
1/2 cup+2T+2t or 5/8 Cups cider vinegar
5T+1t white sugar
2t Morton kosher salt
1T+1t chili powder
heaping 2t ground black pepper, not too fine, not too coarse
2T+2t Worcestershire
16 drops drops vanilla
1/2t granulated garlic
1/2t allspice
1t cayenne

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hoosier

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #36 on: July 23, 2012, 07:29:44 am »

Fixed these yesterday. Everybody loved them! For the glaze I used a locally made sauce and a jar of apricot preserves. Gave it a nice sweetness but still got a little spice from the bbq sauce.
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jhippy

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #37 on: July 25, 2012, 07:24:40 pm »

Did these on Monday. Wow! Thanks for sharing.
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DeltaBoy

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #38 on: October 01, 2012, 12:55:38 pm »

BUMP!
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DeltaBoy

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #39 on: October 02, 2012, 12:59:55 pm »

Thanks Boar but I not been in NWA in 15 years.   If I can make it I PM you.
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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #40 on: December 18, 2013, 09:41:40 pm »

I have used several things from you guys. Thanks for the tips!
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JOHNP

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #41 on: February 20, 2014, 12:14:37 pm »

Does anyone have the pictures to the recipe? Im not able to pull them up.
Thanks in advance!
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DeltaBoy

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #42 on: February 20, 2014, 02:51:44 pm »

Try another Browser.
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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #43 on: October 23, 2014, 04:10:57 pm »

These are always good!
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Hogfaniam

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #44 on: October 24, 2014, 06:38:12 am »

Chicken City has thighs $3 for 5ib bag
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DeltaBoy

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #45 on: November 06, 2014, 08:35:19 am »

Chicken City has thighs $3 for 5ib bag

That is a good football weekend deal!
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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #46 on: April 15, 2015, 04:04:00 pm »

About to pull these out of the oven and then on the smoker!
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DeltaBoy

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #47 on: April 16, 2015, 01:32:09 pm »

The only other time I get excited about Thighs is when I see Scarlet Johansson in a short skirt.
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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #48 on: February 18, 2017, 01:16:59 pm »

About to get some these going!
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DeltaBoy

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Re: Chicken thighs...split off from the BBQ Pitmasters thread
« Reply #49 on: February 19, 2017, 09:35:18 pm »

Yep it time to get the Weber going again.
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