BBQ List
"Jim Morrissey" <Jim@berk.com>
11/05/01

Gary,
I only cook thighs or halves. All pieces are washed well and excess fat
removed. Get all that stuff out that sits under the skin,(membrane)
I brine all chicken parts in:
3 Quarts Spring Water
3/4 cup Kosher Salt
1 cup Light Brown Sugar
2 T POW  ( Joe Ames) combined with one quart, hot chicken stock, then cooled
1/2 cup honey
2 oranges halved
2 T Pickling Spice
Brine Halves for 12 hours, thighs for 8hrs
After brining rinse well.(Spring Water again)

I  sprinkle rub with three different things. Roast Chicken Rub, (Joe Ames),
Pow, McCormick Montreal Chicken. Coat both sides real well.

Halves are done, ala BigWheel, Nuclear Blast Furnace style, on the WSM. Pan
out, all vents wide open, good hot fire. Chicken top rack, start skin side
down, after about 45 minutes flip (being careful not to pierce the skin, and
WEAR GOGGLES). then glaze with bbq sauce with honey mixed 50/50 about 15
minutes before being done
I follow Garry's procedure for cooking thighs. If he can cook Second Best
Chicken in the world, who am I to argue. His procedure is on the smoke ring
site.

Jim
Jim@berk.com





===================
Danny Gaulden
BBQ List
dgaulden@caverns.net

Gang, Here's a nice side dish if you are bbq'ing for a large group, or can
be the main meat dish if it's just the family. It's my variation on " Doc.
Holiday's BBQ'd Chicken Thighs" Take as many thighs as you need and skin
them. Then cut a slit along the bone, and remove it. Stuff the now made
pocket, from removing the bone, with about a 2 or 3 inch long, pencil thick
piece of Monterey Jack cheese, a few diced onions and diced jalapeno
peppers that have been seeded and ribbed. If you want it with a little more
kick, don't take the ribs out of the jalapenos. I prefer to leave the
ribs. If you have room left, add more cheese, cut anyway you need to do it
to get it into the pocket. Now take a toothpick and use it to close the
pocket. Wrap each thigh with a strip of bacon and pin the bacon to the
thigh with another toothpick. Place thighs in pan and drizzle with Italian
salad dressing until at least half covered. Let marinade for at least 2
hours. Turn thighs over in marinade every hour. Cook indirect with medium
smoke at 250-300F until done, then place thighs directly over low fire to
brown and crisp up bacon, if this isn't accomplished during the cooking
process. Or, Q thighs directly over the coals till done. Caution: If Q'ing
directly over the coals, DON'T make a big fire. A small one will work best,
and not burn the bacon and thighs. If cooking directly over the coals,
make sure you chunk in a small piece or two of green wood for smoke. I have
done these at the store a couple of times for "something extra" on fancy
orders, plus a few times at home. We really enjoy them and hope all of you
do to. Danny

