Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin Papa Steve on October 24, 2017, 10:40:19 AM
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I usually do thighs on the PK Grill but decided to try them on the PBC. Did a simple dash of Montreal Chicken Rub and Adobo Rub on both sides. Took about 90 minutes to finish to 165F IT. After a 30 minute rest it was time to eat. Quite tasty and juicy. Looking forward to leftovers for lunch
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Those look real good. I usually use the grate for thighs.......nice job with the hooks.
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Those do look very good.
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Awesome lookin Thighs! :thumbup:
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WOW those look good. I bet they would add great flavor to a nice Jambalaya :P