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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
  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.
  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. S
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