Figured I would smoke some BIRDS for the wife and 2 chillun'. I bought 2 whole chickens (my boy ChiChi down at the Atlantic & Pacific cut them for free! I told him why I don't buy brisket from him anymore ($5.00lb)!! and he offered to cut the birds gratis and give me the whole chix price). I decided to use a couple of the thighs for COMP-like PRACTICE.
1/2 birds - I gave the halved birds an olive oil bath then covered with the rubs mentioned below
Chix Thighs -I prepped the chix thighs by scraping the underside of skin -- You can 'hold the skin' with a metal spatula
**TYWBBQ TIP -- I prefer an old PIZZA KNOCKER to hold the skin firmly while scraping with a VERY SHARP knife.
I ALSO, flip the thigh over and remove the vein that runs just above the bone
ALSO, I dig out that FAT PATCH on the underside of meat.
##For the family-feed, I REMOVE the skin and trim a bit. Therefore, the thighs will be 'topless'
Give the thighs a quick EVOO bath -- and READY FOR RUB
--Let that sit for a while and then a liberal coating of THE SLABS CHICKEN AND RIB RUB
-- FOR EACH THIGH I was using for my COMP-practice (4) I melted a tablespoon of I CAN'T BELIEVE IT'S NOT BUTTER
--I placed these thighs in a small tin and topped with the 'buttah'
|1/2 birds -- topless thighs - Comp. practice in tin|
NOT A BAD START for a family of FOUR!
- Put in the SHMOKE at 275-- with CHERRY and APPLE wood
--after an hour I will hit with some more rub and give a sauce bath - I will then FOIL
--Keep cookin' for another hour -- get your tongs -- quick BATH in sauce back into the smoke on the grates for about 10 min -- hotter the better -- mmmm....good.
(JUICES run clear - birds are done -- 165 breasts - however, BBQ'ers don't use time to judge when meat is done)
|JUICY PULLED CHIX|
GranPappy of Pork~~