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Found 4 results

  1. The same day I cooked my Ribeye I also grilled up some chicken thighs for my wife and sister in-law. I had purchased a 1.5 cubic foot bag of almond wood. I pulled out 5 nice looking pieces to make the fire with. I lit up a small chimney of smallish lump pieces and dumped this into my fire pit to start up the almond logs. I then placed the almond logs on top and waited for them to start burning. While I was waiting I seasoned up some chicken thighs and some asparagus spears. I placed the potatoes on first. Then the asparagus over the fire for a while to give them a little head start. I then moved them back into the foil tray to finish up and placed on the thighs. Flipping the thighs every 3 to 4 minutes until they were at 160 it. No plated shots as I was eating the steak. Thanks for looking.
  2. No promise you are going to win but they would look great in a little white box on top of some lettuce. Presentation is half the battle and they do taste GREAT! ----------------------------------------------------------------------------------------------------------------------------------------- I have had great consistent results doing the following process. 1. Build the fire with 5-6 good chunks of hickory 2. Put your diffuser in place 3. Place a dry drip pan directly under the main cooking grate 4. Get that fire up to a dome temp of 375 but no lower than 350 and no higher than 400. Prepare the chicken. Do no trim any of the loose skin from the thigh. Turn it bone side up and add your spice mix - suggest lime salt, black pepper, garlic powder, etc etc... Whatever you like. Now take the thigh and turn it over and while holding it in your hand take that extra skin and wrap it tightly around and under the thigh. Pull all of the extra skin up under well and then set it bone side down. On the top sprinkle ONLY with good dose of kosher salt, coarse black pepper and then dust with paprika powder. Once the kamado has pre-heated well go ahead and put the thighs down on the grate "bone side down". Try and keep the skin taunt while you do it. Leave about an inch between each piece. Cook for at least 30 min and check them. Use an instant read thermometer and check for 170-180 - don't pierce the skin but instead check by probing under the edge of the skin. Mine usually take more like 45 minutes but it all depends. No flipping, no turning etc. The skin pulled under holds all of that goodness inside the thigh and prevents it from drying out. You should get an amazing color etc. Here are a few pictures from the past two thigh cooks I have done using this exact method.
  3. Tonight I am trying grill fried chicken recipe that John has that at the Kamado Joe website recipe section. Only difference is I have the thighs in the marinade in a vacuum marinating container. I will post pictures of final product once finished.
  4. Junior performed admirably on tonight's chicken dinner. In fact, it was one of the best I've made in a while. I started by trimming the chicken thighs well. No visible chunks of fat underneath and no overhanging flaps of skin (I'm trying to prevent too much grease from ending up in my hobo pack). The chicken started with a 6-hr marinade/brine in water, soy sauce, lemon juice & rind, and montreal chicken seasoning. Then, after drying thoroughly, I pulled back the skin and dusted with a touch of my spicy and sweet BBQ rubs and a little on top of the skin as well. Not too much. Sliced up some potatoes, an onion, some baby carrots, and garlic, which got a little olive oil, salt, and pepper in the foil. Sealed up tight, I made some "ridges" in the hobo pack for drainage and sliced some holes at the bottom of them to collect juices in there. I used a disposable aluminum tray with water as a diffuser, placed the hobo pack on the grate, and the chicken on top of that. they got about an hour ramping up from 275°ish at the beginning to about 425° (hood temp) by the end to crisp up the skin. All in all, excellent. The seasoning on everything was just perfect... not overpowering and really allowing the sweet and savory flavors to shine through. Once again, I'm very impressed with this little guy as a daily cooker.
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