You know why?....Chicken Thigh!

Yep, thought I've give some chicken thighs a try today. Oh man are they cheap, and they turned out really good. I couldn't believe the flavor on these babies, and they were so moist and juicy. I know, I know, chicken is chicken, and I do believe that, but I really liked these. I need to work on crisping the skins, but they still tasted good.

I did brine these the night before, I should have taken a pic, but forgot. May have been the cigar smoke...hehe

I used two different rubs, one of my own concoctions and then an Italian herb rub that I just had sitting around in my spice cabinet. I also left two of the thighs plain w/o any rub, I was just wanting to see the differences. I cooked them about four hours total, the last hour I brought the Egg temp up to 350 to help the skins crisp up. I also glazed them at finishing with some Dan T's Raspberry Chipolte sauce that I thinned a little with some apple juice. I should have eaten them straight away, but I was working on cleaning out the garage still (okay I was smoking a stogie) and I couldn't get to them right away. I have enough for lunch tomorrow...hehe!

Smokin',

The Alfster

Ribs Second Attempt

Here's my second attempt at the ribs. They turned out much better than the first attempt. I just lightly seasoned these. I smoke these for 3 hours, then foiled for an hour, and then brought up egg to grilling temps for about another hour.

They aren't perfect, but I'm still practicing. They were pretty good tho, just didn't look as good as I was hoping.

Here they are, I trimmed the ribs Saint Louis style and then rubbed each one lightly. One I did with only salt and pepper, the other one I did with a little rub I made up.

Here they are on the egg, notice I had to roll them and pin them with a skewer. I think a rib rack is in my immediate future. Although this worked pretty well. I was worried that they may be all funky when I foiled them, but they straightened out just fine. Those other pieces of meat are some of the trimmings from the ribs. You have to work at them a little bit, but there is some decent meat in there.

Here's the finished product, not the best looking, but they tasted pretty good. I've still got a lot of work to do before I get the style ribs I'm looking for. As for the meat they were really tender, maybe a bit too tender, the bones were just falling off of them when I had them on the grill.

Oh well, practice makes perfect, and I at least can eat my mistakes..hehe

Chase cleaned up the bones that dropped on the ground, he's good to have around for just such emergencies...hehe

Smokin',

The Alfster

The GridLifter!!!

Hey everyone, check out the cool Gridlifter that my buddy got me:
It's totally sweet! If you want one you can go to Lawn Ranger BBQ Tools and get one for your very own, of course I hear there is a bit of a wait, each one is custom made. Thanks Skee!

Jenks BBQ Competition

The Little Pig Town BBQ Competition team will be entering our first official contest.

The competition is on October 12&13 in Jenks on the Riverwalk. It should be a load of fun, I can't wait.

Here's the official website for more info:

http://www.riverwalkbbq.com/

Should be fun!

Smokin'

The Alfster