Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: HighOnSmoke on September 08, 2014, 08:50:50 PM
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Tonight’s dinner is stuffed boneless skinless chicken thighs. I saw several stuffed thigh recipes on the Internet and since I
didn’t have all the ingredients that some of these called for I went with what I had.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6692_zpsa6d3f31a.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6692_zpsa6d3f31a.jpg.html)
I made up the filling with the following ingredients from my refrigerator and spice cabinet:
½ block of cream cheese
1 cup of Monterrey Jack Cheese
1 Tbl of Penzeys Dehydrated Red/Green Bell peppers – hydrated
½ Tsp of minced garlic
½ tsp of cilantro
1 Tbl of freeze dried shallots
½ tsp of rub
Penzeys California Seasoned Pepper to taste
Salt Table Raging River 5 Pepper Blend to taste
Let sit for 30 minutes for flavors to blend.
Chicken thighs were dry brined in Williams-Sonoma Buttermilk Brine for 10 hours.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6694_zps41ea8829.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6694_zps41ea8829.jpg.html)
Filled with about 1 teaspoon of the filling and wrapped with bacon and then seasoned with Oakridge BBQ Secret Weapon.
Larger ones were double wrapped in bacon as I didn’t have enough to double wrap all of them.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6696_zps43e4bbc6.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6696_zps43e4bbc6.jpg.html)
I am using the Performer tonight with KBB and a chunk of cherry. I will leave them in the pan for the first 30 minutes at
250 to 275 so the bacon will release some of its fat and tighten up.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6697_zpsb8d08a78.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6697_zpsb8d08a78.jpg.html)
Out of the pan and on indirect until done.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6699_zps0bc77af4.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6699_zps0bc77af4.jpg.html)
Thighs are done. I put a glaze of Sweet Baby Ray’s Honey BBQ sauce on them the last 5 minutes in the grill.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6701_zps3153240c.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6701_zps3153240c.jpg.html)
Plated with yellow rice and French green beans.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6703_zps44ee3caf.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6703_zps44ee3caf.jpg.html)
Simply delicious chicken. My son who doesn’t really care for chicken thighs really enjoyed them. The filling gave the thighs a real
boost of flavor. I will be doing these again.
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Those look great Mike! The bacon wrap in both directions is awesome!
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That is what I call drop dead gorgeous. ;)
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That is what I call drop dead gorgeous. ;)
I couldn't have said it any better!
Art
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Dang! Looks outstanding!
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Chicken looks delicious HOS!!! I like the bacon wrap too!!! Don
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Heck of an Awesome-lishes looking plate ;D
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Mike, Please tell me about that Buttermilk Brine. Dee
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I bet those are as tasty as they are DDG ! ..... You should move much closer to us....
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I bet those are as tasty as they are DDG ! ..... You should move much closer to us....
What is DDG? and you should make some at the gathering Mike. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I bet those are as tasty as they are DDG ! ..... You should move much closer to us....
What is DDG? and you should make some at the gathering Mike. Pam .☆´¯`•.¸¸. ི♥ྀ.
Pam - I'm thinking drop dead gorgeous. ...and they are.
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Wonderful cook Mike! Those thighs look to-die-for!
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Those are beautiful Mike!! Looks like your gonna be doing a lot of cooking in GA ;)
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You knocked this one out of the park, Mike!
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Looks good,great idea.
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Mike, Please tell me about that Buttermilk Brine. Dee
My wife picked up a couple of cans at Williams-Sonoma last year. Apparently she got them on close out since I went to
the web site and can't find it listed it anymore. I do have an unopened can with an expire date of Aug 2014 that I can bring to
the Gathering for you. The one I used shows the same expiration date but it is still good. I consists of dried buttermilk with several different
citrus and herbs in it. You put it on dry.
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That looks fantastic! Sounds delicious. The buttermilk dry brine sounds interesting. Bookmarked - will be trying this one!
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Mike, Please tell me about that Buttermilk Brine. Dee
My wife picked up a couple of cans at Williams-Sonoma last year. Apparently she got them on close out since I went to
the web site and can't find it listed it anymore. I do have an unopened can with an expire date of Aug 2014 that I can bring to
the Gathering for you. The one I used shows the same expiration date but it is still good. I consists of dried buttermilk with several different
citrus and herbs in it. You put it on dry.
Mike is that the same stuff you make buttermilk from? I get it at the grocery store here in the baking section, it's a powder. You mix it with water to make buttermilk if your out or use the lemon or vinegar method. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Mike, Please tell me about that Buttermilk Brine. Dee
My wife picked up a couple of cans at Williams-Sonoma last year. Apparently she got them on close out since I went to
the web site and can't find it listed it anymore. I do have an unopened can with an expire date of Aug 2014 that I can bring to
the Gathering for you. The one I used shows the same expiration date but it is still good. I consists of dried buttermilk with several different
citrus and herbs in it. You put it on dry.
Mike is that the same stuff you make buttermilk from? I get it at the grocery store here in the baking section, it's a powder. You mix it with water to make buttermilk if your out or use the lemon or vinegar method. Pam .☆´¯`•.¸¸. ི♥ྀ.
No this is Williams-Sonoma specific. I know the one you are talking about and I use it all the time for making my wet brine for chicken. No one here
drinks actual buttermilk so we went with the powder. It does a great job!
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Killer looking thighs.. Bookmarked!
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Great looking chicken, HOS! Thighs are actually my favorite part of the bird, and this method is new to me. Thanks for posting
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Mike, Please tell me about that Buttermilk Brine. Dee
My wife picked up a couple of cans at Williams-Sonoma last year. Apparently she got them on close out since I went to
the web site and can't find it listed it anymore. I do have an unopened can with an expire date of Aug 2014 that I can bring to
the Gathering for you. The one I used shows the same expiration date but it is still good. I consists of dried buttermilk with several different
citrus and herbs in it. You put it on dry.
Mike is that the same stuff you make buttermilk from? I get it at the grocery store here in the baking section, it's a powder. You mix it with water to make buttermilk if your out or use the lemon or vinegar method. Pam .☆´¯`•.¸¸. ི♥ྀ.
No this is Williams-Sonoma specific. I know the one you are talking about and I use it all the time for making my wet brine for chicken. No one here
drinks actual buttermilk so we went with the powder. It does a great job!
What brand was it..do yu still have the can it came in..will look for it or go to the WS next time I'm in Florida.
Look what I found Mike..pick one.
http://www.williams-sonoma.com/search/results.html?words=buttermilk%20brine&cm_sp=OnsiteSearch-_-GlobalNav-_-Button&cm_type=OnsiteSearch
Pam .☆´¯`•.¸¸. ི♥ྀ.
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Mike, Please tell me about that Buttermilk Brine. Dee
My wife picked up a couple of cans at Williams-Sonoma last year. Apparently she got them on close out since I went to
the web site and can't find it listed it anymore. I do have an unopened can with an expire date of Aug 2014 that I can bring to
the Gathering for you. The one I used shows the same expiration date but it is still good. I consists of dried buttermilk with several different
citrus and herbs in it. You put it on dry.
Mike is that the same stuff you make buttermilk from? I get it at the grocery store here in the baking section, it's a powder. You mix it with water to make buttermilk if your out or use the lemon or vinegar method. Pam .☆´¯`•.¸¸. ི♥ྀ.
No this is Williams-Sonoma specific. I know the one you are talking about and I use it all the time for making my wet brine for chicken. No one here
drinks actual buttermilk so we went with the powder. It does a great job!
What brand was it..do yu still have the can it came in..will look for it or go to the WS next time I'm in Florida.
Look what I found Mike..pick one.
http://www.williams-sonoma.com/search/results.html?words=buttermilk%20brine&cm_sp=OnsiteSearch-_-GlobalNav-_-Button&cm_type=OnsiteSearch
Pam .☆´¯`•.¸¸. ི♥ྀ.
None of the above Pam. I am thinking it is not being made anymore or is only
in stores. Here is the photo:
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6723_zps191273b3.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Bacon%20Wrapped%20Stuffed%20Thighs/DSC_6723_zps191273b3.jpg.html)
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Mike, Bring it on and let's try it. Dee
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Mike, Bring it on and let's try it. Dee
Already packed! ;D