Thighs....

[M38A1]

My sister has been learning from 'yall via me through the site. If you recall, she's got a 16" longhorn offset and has really come a long way in her smoking abilities.

Anyway, her favorite (and I must say mine) has been her cooking on a weber mariniated thigh pcs. The seem to just have more flavor, be juicy and I generally like them much better then other pcs of late.

Last night, I had at a local place (Serrano's) two thighs that were split and a chunk of colby/jack cheese placed in each with a slice or two of japapeno. Then each was closed back up and wrapped with two strips of bacon and then held together by a couple bamboo skewers and grilled. Served with fresh veggies that were also skewered and grilled. VERY good.

Question to the group, Are thigh's considered a second class meat? Are they allowed in comp's? Do 'yall cook 'em? How?

Hot and fast seems like the only way to do these so I might be in the market for an inexpensive 'grill'.

Thx-
~m38a1

[TAR RIVER RAT]

38, that sounds first class to me. My son-in-law says, most anything wrapped in bacon is good. :)
Tarbacon

[TexLaw]

I don't cook thighs, by themselves, very often because I usually buy whole chickens and go from there.

Yes, thighs are considered second class meat in the greater market because they are dark meat, and everyone likes to go ga-ga over white meat. For the same reason they are heck of a lot cheaper than breasts. Personally, I love them.

Yes, they are cooked in competition, but check your rules. Some competitions want a half chicken. Others don't much care. For the ones that don't care, most competitors submit thighs because they are cheap, meaty, and stay moist under the toughest circumstances.


TL

[M38A1]

Thx TexLaw..... I sort of figured they were not the #1 preference but I still love 'em.
~m38a1

[gsmith]

My family loves chicken thighs and we prefer white meat. They are easy to cook and always come out moist regardless of how I try to ruin them.

As a matter of fact I will be cooking some up tonight thanks to this thread. I cook them indirect on my kettle, sometimes with rub and sometimes with just the basics - s&p,onion powder and garlic powder, then sauce after about 40 minutes and voila - good eats.

Tonight I am going to try TPJ on some of them. add a macaroni salad and some baked beans and we got ourselves a meal.

[Blind Hog BBQ]

Most of the teams in the FBA cook thighs. They are the most forgiving piece of yard bird you can cook. :? :?

[droller]

M38,
A recipe similar to the one your sister did has been bouncing around on this and another forum. I am new to smoking so I have not done chicken in my new pit. I plan to do one similar to what she did soon.

I can attest to the great taste of chicken thighs. I've done them on my gasser for years--many different ways.

But one of the best ways is "Chicken Basque" aka Basque Chicken." These recipes almost alway ask for whole chicken for which I substitute the equivalent amount of thighs, and they are braised with olives, tomatoes, etc. I know that's not smokin' but its darn good eatin. Google "Basque Chicken" for recipes if you would liked to try.

For flavor, thighs take second place to no other chicken part, in my opinion.

[david brace]

I just posted the other day about some chicken thighs that i stuffed...but I also butterfly'ed them because they were unusually large thighs :D . I stuffed them and then butcher-stringed them closed then put them in the oven. Then Bigwheel sent me to another post of another stuffed thigh recipe.

As far as the reality of it, thighs yield much more meat than wings or drumsticks, but it isn't 'in vogue' to like dark meat chicken or turkey.

But I'll take them EVERY day over the drier white meat.

DB

[TB]

So David, you're a thigh man, huh? :lol:

My favorite part of the chicken are the feet. Smoked, mmmmmm. :wink:

[TAR RIVER RAT]

I'm a breast man myself. :)
tarbreast

[david brace]

So David, you're a thigh man, huh? :lol:

My favorite part of the chicken are the feet. Smoked, mmmmmm. :wink:Remember the TV series 'Wonder Woman???

DB

[bigwheel]

Whut is a thigh?

bigwheel

[kpigout]

My sister has been learning from 'yall via me through the site. If you recall, she's got a 16" longhorn offset and has really come a long way in her smoking abilities.

Anyway, her favorite (and I must say mine) has been her cooking on a weber mariniated thigh pcs. The seem to just have more flavor, be juicy and I generally like them much better then other pcs of late.

Last night, I had at a local place (Serrano's) two thighs that were split and a chunk of colby/jack cheese placed in each with a slice or two of japapeno. Then each was closed back up and wrapped with two strips of bacon and then held together by a couple bamboo skewers and grilled. Served with fresh veggies that were also skewered and grilled. VERY good.

Question to the group, Are thigh's considered a second class meat? Are they allowed in comp's? Do 'yall cook 'em? How?

Hot and fast seems like the only way to do these so I might be in the market for an inexpensive 'grill'.

Thx-
~m38a1


This sounds similar do some that I do. Here is a link to a page of my recipe with a pictorial.

http://tripstigers.com/football/recipes/recipe_kpig_jalapeno-jack-chicken-thighs.htm

[M38A1]

DB-Yep, cruising the forum after my post I came across the other threads on stuffed thighs. All look pretty much the same and I'm for sure going to give this some attention.

kpigout - Thanks for the link. That looks just about what I had in mind.

~m38a1

[david brace]

I was referring to THIS post about stuffed thighs...

http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=3814&postdays=0&postorder=asc&start=25 where I mentioned an old HS girlfriend...bottom of the page

DB

[Buster]

Most often, I cook thighs and/or leg quarters. Since I like fried chicken livers and gizzards, thighs are for dang sure not 2nd class eatin' as far as I'm concerned :-)

Serrano's....are you talkin' about the one on hwy 183, kinda near Catfish Parlour? Used to eat there purdy often.

[droller]

I'm a breast man myself. :)
tarbreast

Yes, if handled properly, it can be very succulent.

[gordo]

I like cooking leg quarters the best, can find some great deals price wise on those 10lb bags, as for comp cookoffs, its all about the rules KCBS minimum of 6 pieces, can be any part of the bird, thighs are the right size to fit box, cook evenly--IBCA has all teams cooking the same thing, 1/2 chicken...for the backyard give me that 10lb bag of leg quarters :lol:

[75fordfan]

Hello and good day guy's
I normally cook leg quarters, right on the grill {of course } at high temp, around 275-300. Never tried Thighs, but i want to try tonight.
Do these go directly on the grill or stay in the pan? and at what temp?

75Fordfan

[david brace]

I agree about the leg quarters being good and CHEAP...I can get them for .39 a pound sometimes, but standard at .79/lb.

When I was raising my sons we kinda lived on those a lot...I tried to make every meal for under $5.

DB

[TB]

Hello and good day guy's
I normally cook leg quarters, right on the grill {of course } at high temp, around 275-300. Never tried Thighs, but i want to try tonight.
Do these go directly on the grill or stay in the pan? and at what temp?

75Fordfan
I did a lil research and see most folks doing thighs indirect. I bought some Rev. Marvin's sauce (mustard based, carolina sauce with no sugar) and plan on cooking some direct to see how that does.

[75fordfan]

Hey there TB, I also cook my yard bird on indirect, But on these here thighs on the above link that k-pigout posted it looks like they were cooked directly in that pan. Would that work better than directly on the grate?

75Fordfan

[droller]

Hey there TB, I also cook my yard bird on indirect, But on these here thighs on the above link that k-pigout posted it looks like they were cooked directly in that pan. Would that work better than directly on the grate?

75Fordfan

Charred toothpicks and no grease to speak of from the bacon in the pan lead me to think they were cooked directly on the grill. I believe I would have cooked them on indirect medium heat and then, if I thought the bacon needed to be a little more crisp, I would have put them under the broiler for a minute or so.

[vinman]

I have to say that those thighs kpigout had the pics of do look mighty good. I'd have to leave the peppers out of some though because my fam don't like the heat :twisted:

[Thom Emery]

Still learnin Competition thighs

[YardBurner]

It's a little off topic, but I've been doing buffalo style thighs for years. More meat, less tendon and gristle, they hold better and reheat better.

They are also less $$$.
The frozen ones from your local whse club are the perfect size.

(they also make a perfect grilled jerked chicken)

-YB

[david brace]

I was just talking to my wife about cooking chicken thighs for a lemon chicken recipe that I'm making tomorrow for Sunday feed between two shows at the theatre. She is also making some vegetable pies for our veggie friends in the cast. Whole party will be about 20 peoples.

DB

[TB]

Hey there TB, I also cook my yard bird on indirect, But on these here thighs on the above link that k-pigout posted it looks like they were cooked directly in that pan. Would that work better than directly on the grate?

75Fordfan
There was a thread on BBQ-4-U about thighs. They grilled 'em indirect till about 160F and then cooked em in sauce in a pan.
I've never felt the urge to do that.

[grillmaster]

Our favorite way to do thighs is over direct heat. We use boneless skinless thighs and season with season salt, lemon pepper, and garlic powder and olive oil. Can't beat em. Definitely not 2nd place in my book.

[Woodman]

Thighs are almost the only thing you see at KCBS cooks. THey have a good fat content and hold up well in the cooking process. Many folks grill them though. I personally an with Gordo. I like doing quarters. I also prefer the breast quarter for eating though!

[Zeeman]

Wish I had my pit. Did these in Tee's oven today and turned good. Just needed a hink of smoke.

http://www.kodakgallery.com/I.jsp?c=zpa6ik5.16n0su5l&x=0&h=1&y=xsni0b

Enjoy!
z

[serialgriller]

dang, zee........i thought i was just hungry. now i'm starvin' :evil:

[Zeeman]

dang, zee........i thought i was just hungry. now i'm starvin' :evil:

Sorry bout that. But you/we gotta blame this one on Kpigout, he started the "rumble" :lol: :lol:
z

[vinman]

That's it!
I went to Wally world and got a package of thighs...I have to try this tonight.
I'll have some pictures posted as to how they came out. Seeing as how I'm going to a friends house to smoke them, ya'll hafta wait for the results :wink:

[Buckeye]

Not that I'm stray'n off topic, :shock: but.........I think I found Texana post'n over on tha BBQ Forum under tha name "Greg".....seems he's showin off hiz competishun chicken.

http://www.rbjb.com/rbjb/rbjbboard/messages/470782.html


Or maybe this guy jus haz a simular cookin' style az Texana. :twisted:
If so....whut a co-winkie dink! :P (scary, huh?)

[david brace]

Hey Z...man they look fantastic...and hungry...looks like a glaze on top, izzat right? What was the stuffing? And bacon on top? What's wrong with that??? :D :D :D Excellent job.

DB

[david brace]

I KNEW I saw some TPJ on top of them thighs...

DB

[rstcso]

Both of you did a great job with the pictures. Zee, I too want to know if/what you glazed them with. I have a feeling I'm going to have to try this tonight. Too bad my wife is leaving town this afternoon and I'll have to eat them myself :twisted: .

[Zeeman]

Thanks, glazed some with Cherry Halopeno and some with plain apple (Tee's thighs), TPJ of course.

Key to these that I found was after de-boning you will need to filet back the "thicker" side of the thigh. This will give you a little more to "roll" with.
z

[Mac]

Z,

Those are some great looking horderves! 8)

[kpigout]

Thanks, glazed some with Cherry Halopeno and some with plain apple (Tee's thighs), TPJ of course.

Key to these that I found was after de-boning you will need to filet back the "thicker" side of the thigh. This will give you a little more to "roll" with.
z

I usually buy 'em already boneless, but this is the same thing I do Zeeman...filet 'em out a little.

[kpigout]

Hey there TB, I also cook my yard bird on indirect, But on these here thighs on the above link that k-pigout posted it looks like they were cooked directly in that pan. Would that work better than directly on the grate?

75Fordfan

Charred toothpicks and no grease to speak of from the bacon in the pan lead me to think they were cooked directly on the grill. I believe I would have cooked them on indirect medium heat and then, if I thought the bacon needed to be a little more crisp, I would have put them under the broiler for a minute or so.


You got it Droller. I cooked 'em indirect, but on a very hot "spot".

[Michiana Mark]

Now I'm hungry. Will put this on for the weekend eat.

[vinman]

Z,

Those are some great looking horderves! 8)

Do whatever hordervin' you want with 'em but they do make a great main dish too 8)

[rstcso]

I finally made the thighs tonight. Too bad the wife's still out of town :twisted: . I prepared them like the pictures with Texas BBQ rub inside and out. Cooked them on my gasser :oops: using a smoke box with hickory chips. Finished half with TPJ Pineapple Habanero and the other half with TPJ Peach grilling sauce. As much as I like the Pineapple Hab, I was surprised to find I seemed to like the ones with the peach grilling sauce better. I've only had a chance to "sample" one of each, so I'm going to wait a little while and take another run at them. At least Sunday morning is a long way off :lol: .

Thanks Kpigout and Zee for the recipe and pictures. I can see doing a bunch of these and ABTs on Sunday for the game.

[corndog]

OK, call me "ignant", but I ain't never heard no tell of filleting thighs....can I get a crash course on this cause me and Gritman are using the superbowl as another excuse to thow some meat on the grill (like just the sun comming up ain't excuse enough!). How thick/thin should they be when filleted out? I saw the pics and I gotta say "MMMMMMmmmmm!!" Gotta try some of these... Thanks

[rstcso]

I ain't never heard no tell of filleting thighs....

Me either, so I just used them as they came out of the package (boneless to begin with... poor chickens :roll: ). Besides, I was more interested in eating than cooking that night. I did use some good, sturdy bacon though 8) .

[david brace]

When I did them I cut the meat along the bone from the top to bottom to remove the bone. then I did a fillet cut half the thickness of the thigh, one from the 'bone' out almost to an edge left and one from the 'bone' almost to the right.

Then stuff them suckers, both sides and the center, then close them up so the fillet'ed flap closes to its starting position, do both sides, and then fold BOTH halves of the thigh to the center. WRAP WITH BACON...and you're done...

DB

[kpigout]

OK, call me "ignant", but I ain't never heard no tell of filleting thighs....can I get a crash course on this cause me and Gritman are using the superbowl as another excuse to thow some meat on the grill (like just the sun comming up ain't excuse enough!). How thick/thin should they be when filleted out? I saw the pics and I gotta say "MMMMMMmmmmm!!" Gotta try some of these... Thanks


You gotta make this........http://tripstigers.com/football/recipes/chik-thigh-01.jpg


Look like this...................http://tripstigers.com/football/recipes/chik-thigh-02.jpg


So that you can do this...http://tripstigers.com/football/recipes/chik-thigh-03.jpg


It's too hard to explain it, but David Brace did a pretty good job in the previous post.

[david brace]

Yeah...that's is kpigout...what be wrong with that???

I gotta do these again, They're so easy and tasty...

DB

[corndog]

kpigout...now them's some words of wisdom, I tell you. I guess I'll just have to figure it out when I start....thanks alot ya'll...

[corndog]

Well, I just filleted 20 of them little suckers. I had it down pretty good. It did feel like there was some short cut or trick that I was missing. I just skinned, deboned and filleted them and stuck them in a ziplock for tomorrow. I decided to go ahead and do it while I had the time. THanks for all the help. I'll post tomorrow nite on how they came out...

[kpigout]

Well, I just filleted 20 of them little suckers. I had it down pretty good. It did feel like there was some short cut or trick that I was missing. I just skinned, deboned and filleted them and stuck them in a ziplock for tomorrow. I decided to go ahead and do it while I had the time. THanks for all the help. I'll post tomorrow nite on how they came out...

Well how were they Corndog?


BTW...I made up a batch on Friday. Sorry..no pics, and no leftovers. :)

[corndog]

First off, they were great...got rave reviews from the friend. BUt, there were no pictures being taken, sorry. I did have a few left over, so there is lunch tomorrow. I'll definatly be doing those again, and posssibly adding them to the catering menu...Thanks for all the help guys...

[corndog]

Here's some more info on what I did. First, I skinned, deboned and filleted the thighs. I then sprinkled Texas Steak seasoning on some, and some Jamacan rub on some. I then sliced seeded jalepenos, colby jack cheese and onion. I place once piece of each, rolled and then re-seasoned w/ the rub. I then wraped each piece w/ bacon (1-2 pc, depending on size). We then put them on a WSM (pan out) w/ pecan hulls for flavor. It took about an hour or so, but we finially got some good crisping w/ the bacon and the meat was done. I think the reason it took so long was that we were using a smoker that had just finished up smoking a turkey, so we had to open everything and let the heat rise. Those thighs filled up the top rack, so it was a little hard to get air up in there. But we did it and it was a success. Once again, thanks for all ya'lls help here!!

[rstcso]

I you want to save some time and so inclined, Sam's carries boneless, skinless thighs in 6# packages. There were 22 in each of the 2 packages I did yesterday.

[david brace]

Hey corndog, they sound good...and there's absolutely no messing with bones or gristle like with wings or drumsticks. I certainly do not know why chicken thighs are given such an inferior rating by some circles. Ill be doing these again.

DB

[M38A1]

Wow -

I think this is my first "Make It To 3 Pages" thread :D

Looks like it's been a good topic and a lot of interest in them.

~m38a1

[david brace]

That's because everyone here likes to talk about good food...and good ideas...like Giant Smore's :shock: :shock: :shock:

wonder which topic has the most pages?

DB

[rstcso]

wonder which topic has the most pages?

Birthdays, most likely.

[TexLaw]

I think the "Clean Jokes" thread beats out all of them by a mile.


TL

[rstcso]

I think the "Clean Jokes" thread beats out all of them by a mile.

I forgot about that thread. Dang work keeps getting in the way of my thinking clearly :roll: .

[david brace]

Forgot about that too. But I see 12 pages for jokes...17 for Birthdays

DB

[TexLaw]

Man, I didn't realize it was 17 pages. Cool!


TL

[rstcso]

Forgot about that too. But I see 12 pages for jokes...17 for Birthdays

I can tell Blake is around. When I checked after Texlaw's post, there were 26 pages on Clean Jokes :lol:.

[vinman]

That's because everyone here likes to talk about good food...and good ideas...like Giant Smore's :shock: :shock: :shock:

wonder which topic has the most pages?

DB

Yeah I think Bdays is already up to 17 pages.
As tasty as these things are, this one might climb that high :wink:

[david brace]

Forgot about that too. But I see 12 pages for jokes...17 for BirthdaysI can tell Blake is around. When I checked after Texlaw's post, there were 26 pages on Clean Jokes :lol:.I don't get it...I saw only 12 on 'clean jokes'...But i bet if all the partial pages of Rachael Ray get put together they'd be more than these threads...

DB

[TexLaw]

:lol: :lol: :lol: :lol: :lol:

[Bad Santa]

Here she is again....putting something in her mouth...as usual.. :wink:

http://img206.imageshack.us/my.php?image=rray16jw.jpg

[david brace]

Nothing wrong with that practice...

DB

[david brace]

And practice makes perfect...

DB

[M38A1]

Come on guys..... Let's keep this topic to CHICKEN thighs since it's been pretty good to us for ideas.

If we want to start a Rachel's Thighs Thread (we'll call it the RTT), let's start a new one. Then again, based on her upper half, she's probably got a set of 'em on the bottom half. :D

~m38a1

[Grumpy Gator]

Rachel's thighs? <PERK>

[droller]

DB, I miss him already. Bring him back!

[david brace]

You scoffed at my fedora...and it's awful hard to wear a fedora these days with style...and now you must suffer with the loss :shock: :wink:

DB

[Bob-BQN]

Here are pictures from a couple of simple cooks this week. Burgers were simply salt & fresh cracked pepper, nothing fancy. And the chicken was something new that I tried from kpigout’s tailgating recipes. The last picture is today's lunch. :D

http://img261.imageshack.us/img261/8800/burgerraw0mw.th.jpg (http://img261.imageshack.us/my.php?image=burgerraw0mw.jpg)http://img139.imageshack.us/img139/110/burgergrill15od.th.jpg (http://img139.imageshack.us/my.php?image=burgergrill15od.jpg)http://img139.imageshack.us/img139/497/burgergrill23tb.th.jpg (http://img139.imageshack.us/my.php?image=burgergrill23tb.jpg)http://img139.imageshack.us/img139/543/burgerplate7ce.th.jpg (http://img139.imageshack.us/my.php?image=burgerplate7ce.jpg)


http://img261.imageshack.us/img261/8576/chickenrawplatter14si.th.jpg (http://img261.imageshack.us/my.php?image=chickenrawplatter14si.jpg)http://img261.imageshack.us/img261/3144/chickenrawplatter29wh.th.jpg (http://img261.imageshack.us/my.php?image=chickenrawplatter29wh.jpg)http://img69.imageshack.us/img69/6316/chickenrawgrill7ha.th.jpg (http://img69.imageshack.us/my.php?image=chickenrawgrill7ha.jpg)http://img69.imageshack.us/img69/7558/chickendone8fv.th.jpg (http://img69.imageshack.us/my.php?image=chickendone8fv.jpg)
http://img365.imageshack.us/img365/9791/chickenlunch2of.th.jpg (http://img365.imageshack.us/my.php?image=chickenlunch2of.jpg)

Thank you kpigout for this wonderful recipe.

I use jalapeno pepper and mozzarella cheese because it's what we had.

The grill I used has lava rocks that came with it but they will quickly be replaced by flavorizer bars ASAP! The bacon grease caused flare-ups with the burners on low, even turning off the burners didn't help, so some of the sugars in the dry rub burnt on some of the pieces. I moved the chicken off the hot spots, got the flames under control, cooked them indirect for 20 minutes and then turned a couple burners on low directly underneath to finish up. Nothing was inedible but a few pieces have crispy bacon. :lol:

I know we'll be having this again because of all the comments the family made during and after the meal.

[Zeeman]

Bob, you killing me :evil:
:lol: z

[Bob-BQN]

Did I mention though chicken thighs have TexasBBQ Rub on them? It's almost lunch time!!! :D

[Zeeman]

I'm on the 8th floor, get off the elevator and hang a right, you'll be looking at me :lol: Hurry :wink:
z

[PhotoKirk]

I use jalapeno pepper and mozzarella cheese because it's what we had.

Chicken stuffed with mozzarella cheese, wrapped with bacon? That's three of my favorite food groups. :P I gotta go shopping tonight.

[M38A1]

Man do they look good.

I wonder if I can weld on the pit with continued fabrication and cook at the same time? Sounds like a plan to me!

~m

[gsmith]

Dang Bob that some serious eats. Thank for sharing the pics but I would much rather have the food. Can you drop some off here after your stop at z's?

[vinman]

I use jalapeno pepper and mozzarella cheese because it's what we had.

Chicken stuffed with mozzarella cheese, wrapped with bacon? That's three of my favorite food groups. :P I gotta go shopping tonight.


I think he said crispy bacon.
I don't find that in any way depressing.
Nice pics Bob.

[david brace]

AND...the lighting was superb on that one picture of the chicken...take it from me...

Good looking chow, Bob...

DB

[Madman]

I made these tonight. Although the wife really liked them, I overcooked them. Most of my cheese leaked out and the bacon was a little too done.

Lesson learned though, I will do them again next weekend.

On a positive note, the grilled veggies I made were spectacular. Just soaked 'em in eye-talian and sprinkled with parmesan.

[david brace]

Well, I got commissioned to do a feed of thighs for the Firehouse next meeting night...first Monday of March somedate...doing thighs, Haitian rice, and candied carrots...some ABT's for the adventurous FF's...This is a good bunch of people...always first in on the knob...

DB

[txbbqcarrie]

Great looking pics!

[txpgapro]

Good lookin food Bob! 'Bout time you cooked for the north Texas Q'ers.

[1044]

Worth killin chikens for. Mmm-mmmm!

[kpigout]

Here are pictures from a couple of simple cooks this week. Burgers were simply salt & fresh cracked pepper, nothing fancy. And the chicken was something new that I tried from kpigout’s tailgating recipes. The last picture is today's lunch. :D

http://img261.imageshack.us/img261/8800/burgerraw0mw.th.jpg (http://img261.imageshack.us/my.php?image=burgerraw0mw.jpg)http://img139.imageshack.us/img139/110/burgergrill15od.th.jpg (http://img139.imageshack.us/my.php?image=burgergrill15od.jpg)http://img139.imageshack.us/img139/497/burgergrill23tb.th.jpg (http://img139.imageshack.us/my.php?image=burgergrill23tb.jpg)http://img139.imageshack.us/img139/543/burgerplate7ce.th.jpg (http://img139.imageshack.us/my.php?image=burgerplate7ce.jpg)


http://img261.imageshack.us/img261/8576/chickenrawplatter14si.th.jpg (http://img261.imageshack.us/my.php?image=chickenrawplatter14si.jpg)http://img261.imageshack.us/img261/3144/chickenrawplatter29wh.th.jpg (http://img261.imageshack.us/my.php?image=chickenrawplatter29wh.jpg)http://img69.imageshack.us/img69/6316/chickenrawgrill7ha.th.jpg (http://img69.imageshack.us/my.php?image=chickenrawgrill7ha.jpg)http://img69.imageshack.us/img69/7558/chickendone8fv.th.jpg (http://img69.imageshack.us/my.php?image=chickendone8fv.jpg)
http://img365.imageshack.us/img365/9791/chickenlunch2of.th.jpg (http://img365.imageshack.us/my.php?image=chickenlunch2of.jpg)

Thank you kpigout for this wonderful recipe.

I use jalapeno pepper and mozzarella cheese because it's what we had.

The grill I used has lava rocks that came with it but they will quickly be replaced by flavorizer bars ASAP! The bacon grease caused flare-ups with the burners on low, even turning off the burners didn't help, so some of the sugars in the dry rub burnt on some of the pieces. I moved the chicken off the hot spots, got the flames under control, cooked them indirect for 20 minutes and then turned a couple burners on low directly underneath to finish up. Nothing was inedible but a few pieces have crispy bacon. :lol:

I know we'll be having this again because of all the comments the family made during and after the meal.


You are very welcome my friend.

I think yhese are a hit . :D