With the start of BBQ season, upon us, it is time to hit the test kitchen and start working, on our recipes. We are using chicken thighs and trying out a new sauce and a secret ingredient. First, we prep. the thighs and use a little rub, on both sides, the secret ingredient, slathered under the skin, to keep the meat moist and for better bite texture, when using indirect heat, to cook the thighs.
Set up the kettle, for indirect cooking and used some grape wood chips, soaked for about 2 hours, to give it a great, smoky flavor.
These were at about 160 degrees internal temp., when we sauced them up and continued to cook them, for about 12-15 minutes, to reach an internal temp., of 170 degrees.
The finish plate includes a selection of grilled peppers, onions, and eggplant.
This is the bite test. Perfectly cooked, nice bite through consistency, smoky flavor, good blend of spices, sauce and slather ( the four "S"'s). Definitely, a great start and it could only get better. I think we are on to something.
With the start of BBQ season, upon us, it is time to hit the test kitchen and start working, on our recipes. We are using chicken thighs and trying out a new sauce and a secret ingredient. First, we prep. the thighs and use a little rub, on both sides, the secret ingredient, slathered under the skin, to keep the meat moist and for better bite texture, when using indirect heat, to cook the thighs.
Set up the kettle, for indirect cooking and used some grape wood chips, soaked for about 2 hours, to give it a great, smoky flavor.
These were at about 160 degrees internal temp., when we sauced them up and continued to cook them, for about 12-15 minutes, to reach an internal temp., of 170 degrees.
The finish plate includes a selection of grilled peppers, onions, and eggplant.
This is the bite test. Perfectly cooked, nice bite through consistency, smoky flavor, good blend of spices, sauce and slather ( the four "S"'s). Definitely, a great start and it could only get better. I think we are on to something.
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