I was testing a recipe for a cookbook and came up with a slightly different version...
So here is what I did with 5 bone in chicken thighs...
Compound Butter...
1 stick of unsalted butter
7 cloves of garlic minced (ok...so I like garlic...you could cater this to your own taste)
5 large fresh basil leaves chopped or more culinary would be chiffanaded (I'm sure I "spelt" that wrong) but rolled up tightly and sliced. I used 1 large basil leaf for every thigh in the mixture. (Any more I think would overpower)
Salt (to taste)
Pepper (same)
Schmush it all together (I'm sure schmush is a cooking term) :)
I made the butter and let it sit for maybe 45 min to an hour...(let all the flavors get married)
Take the thighs and lightly lift away the skin from the flesh and take a nice large dollup of the butter mixture and push it under the skin. Spread the skin back over and massage the butter all the way around the flesh under the skin. This is messy but well worth the trouble!! :) Salt and pepper...for me pepper liberally...salt...not so much when you read the next step...
Wrap the thighs in bacon, toothpick the bacon in place, and smoke with your favorite "chicken wood" for 1.5 to 2 hours I used hickory and...(I hedge on the time because we all know you can get big fat thighs...or scrawny ones) :)
Take the thighs out of the smoker and put them on a baking sheet with a rack...broil for 2 to 3 minutes per side to crisp the skin and the bacon.
The chicken is flavorful, moist and tender (and the garlic and basil flavors are killer). The bacon and skin get crispy under the broiler. See Note...
I served this with a chuncky veggie risotto (used yellow squash, onions, garlic, zuchinni, mushrooms, red peppers, cream and romano cheese...salt pepper...yada yada...we're all cooks here...). My Dad went thru the roof...Mom got teary that her little girl grew up!!! I'm only 46...ya know how Moms are!!! :)
Anyway...if you have some spare thighs laying around...and you like garlic...give it a whirl?
Note: Have you ever wrapped stuff in bacon and only the "outside" gets cooked and the inside is still kinda "raw"...thus... the 6 minutes +/- of broiling...
If anybody gives this a try...let me know what you think...I can take it!!! :)
LQ
Wow, LQ, that dish sounds absolutely awesome. I may try that this weekend. Got the brother in law visiting and he wants smoked food every day.
I don't mind telling you however that the title of your post had me thinking other things................... :o ;D
SD
Does that big man like garlic...cause ya gotta like garlic to make this dish...remember...he would make my brother run away like a giggling girl!!! :)
Well, heck, I'm not sure if he does or not but I sure as heckfire do. Plus, I'm married to his sister......if he doesn't like something I make or say, I just start telling him about his sister and I having secks (had to fool the board filter) and that makes him forget about anything else. He is definitely a big boy, but he's also a trucker......he probably eats at so many greasy spoons along the way that he would never complain about a home-cooked meal. And if he does, well, heck, I've gone over guys bigger than him just to get to breakfast ;D
I forgot to mention in my first reply that the reason it sounded so good to me was because of the garlic.....and I've got a dozen smoked cloves in the refer calling my name
AS WE ALL KNOW...UGH...I can't cold smoke garlic...I used raw...so if you make it SD let me know how it works with smoked garlic...Okay? I happen to like a strong garlic flavor...but anything smoked is good to me!! :)
Will do, LQ....it is definitely on my short list. However, do I have to let the flavors marry? I don't have good memories of that word :o ;D
Try not to be a putz...yes...you know what I mean...let everything get "cozy" (if you prefer that) and I think it does make a difference to let the compound butter get...well compound...but...and if others are reading this post...the water pan and V tray get butt ugly...all the butter melts as well as the bacon fat...but man...it's good!!
LQ, I have some smoked garlic here for you as well. Did a whole tray along with the 2 trays of cheese. ;D
I do prefer cozy....can't help the putz part (just born with it, I guess).....man, melted butter and bacon grease.....it really doesn't get any better than that. Of course, my heart surgeon calls that job security ;D
Quote from: Gizmo on May 19, 2008, 08:48:24 PM
LQ, I have some smoked garlic here for you as well. Did a whole tray along with the 2 trays of cheese. ;D
Giz, you may never get her to leave! You are absolutely a top-notch guy!
SD
VA is a lucky woman Giz!!! Thanks...don't really deserve all of your efforts but glad you're doing it none the less!!! Looking forward to Saturday!!!
Nah, she can't hang here very long. It gets below 90 alot. ;)
LQ, and Hubby are a 2 very 8) folks and a pleasure to know and exchange chow.
Looks like a great recipe. I may give this a try, without the bacon (I think I am the only person on earth that does not like the combination of bacon and poultry :)).
Ya know what Habs...I did make them, the first go round, without bacon and they were good...the problem was the skin tends to curl as they cook...and especially broil...so bacon was my solution...I have also toyed with wrapping them in blanched chives and making a little "package" (Like a bow around a Christmas present) that worked too. I guess I was trying to figure out (to solve that curling issue) what do most people have in their house... (fresh chives is not one of them)!!
But heck...you could rub them with spices and just toothpick the skin down too?
Anyway...if you try it let me know what you think...I value your opinion especially...
LQ
I never thought about the skin curling. When I make a batch, I'll let you know how the skin turns out. By looking at the recipe, I already know the flavor will be great. :)
LaQuinta,
Looks like a tasty recipe I'll gonna try. Smushing is a culinary term. :D :D :D
I knew it was...thanks HCT!! :)
LaQuinta,
Sounds Killer Cause I Love "Thighs" Specially When There Smokin'. When You Say 1.5 To 2 Hrs In The
Smoker Is That Cold Smoke ? If Not What Temp ?
Hey Rick...not cold...(I can't do cold...and you wisenheimers better not chime in)..I did them at about 205-210. They are pretty much done when they come out of the smoker...then broil...but as I said I hedged because of the size of the thighs...the ones I did...were...I'd say normal size...? Not big and not scrawny...(if that makes any sense)?
I think I need to add this recipe to this month's menu! This sounds really good!
Quote from: Rickster on May 21, 2008, 03:54:20 PM
LaQuinta,
Sounds Killer Cause I Love "Thighs" Specially When There Smokin'. When You Say 1.5 To 2 Hrs In The
Smoker Is That Cold Smoke ? If Not What Temp ?
I love to look at smokin' thighs.....oh, wait a minute, I'm on the wrong forum.....carry on.
Seriously, as soon as Dad treats me with his AWESOME Fried Chicken Thighs again, I might return the favor and try the recipe that heads this post.
Tiny...Tiny...Tiny...you silly SILLY man...CHICKEN THIGHS TINY....:)
Even better. :D
Someone better notifiy the ASPCA! Or at the very least, Col. Sanders ;D ;D
Quote from: La Quinta on May 21, 2008, 04:03:32 PM
Hey Rick...not cold...(I can't do cold...and you wisenheimers better not chime in)..I did them at about 205-210. They are pretty much done when they come out of the smoker...then broil...but as I said I hedged because of the size of the thighs...the ones I did...were...I'd say normal size...? Not big and not scrawny...(if that makes any sense)?
I'm glad to be drinking at a distance far away.
I just don't know how I'd act around a gal that has hot normal thighs. It would be a nice change I suppose from all the big thighs running around up here. They call them Matanuska Valley Heffers around these parts. Might not be pretty but they keep ya warm on a cold winters night I imagine. ::) :D ;D
Nuff said. I do believe I'll have another rum please. :P :)
BTW LQ we are trying out the recipe tonight. Just sounded to good to pass up.
Kool...lemme know what you and Ann think Ice...kay? As I said...I can take it...:)
Quote from: iceman on May 22, 2008, 02:28:21 PM
Quote from: La Quinta on May 21, 2008, 04:03:32 PM
Hey Rick...not cold...(I can't do cold...and you wisenheimers better not chime in)..I did them at about 205-210. They are pretty much done when they come out of the smoker...then broil...but as I said I hedged because of the size of the thighs...the ones I did...were...I'd say normal size...? Not big and not scrawny...(if that makes any sense)?
I'm glad to be drinking at a distance far away.
I just don't know how I'd act around a gal that has hot normal thighs. It would be a nice change I suppose from all the big thighs running around up here. They call them Matanuska Valley Heffers around these parts. Might not be pretty but they keep ya warm on a cold winters night I imagine. ::) :D ;D
Nuff said. I do believe I'll have another rum please. :P :)
BTW LQ we are trying out the recipe tonight. Just sounded to good to pass up.
You gotta know Pat, that as Queen so elegantly wrote: Fat-bottomed girls make the rocking world go round! (This is in fact, the ring tone on my phone).
Dear God...
:D :D :D :D
I remain, giggling like a schoolgirl.......... ;) ;D ;D
Quote from: Smoking Duck on May 22, 2008, 02:48:54 PM
I remain, giggling like a schoolgirl.......... ;) ;D ;D
Me too on that one! :D
Mike
SD...are you sure that's what you want your moniker to be? Again...Dear God....I gotta tell ya...Mrs. Duck would probably like the Molten lust thing...
Oh, Mrs. Duck (or Hen as I affectionately call her) likes the molten lust thing, LQ. Don't you worry about that. ;) There's a reason a woman 10 years my junior would marry me. And now we know for sure that it ain't my money ;D
Maybe she figures she's in too far now to leave :'( ::) ;D
Even I can't figure out how to answer that and still remain sane..."Dear God" is all I can think of...I am Catholic and we can say it out loud...It's a rule...
I can die a happy man now.....I've stumped LQ! ;D ;D ;D
Ok...SD...you cling to that thought...well done...anyway...how bout them there smoked thighs? Looking forward to reactions...wanna put it in the book and I value all of your opinions...please...
LQ,
I've got your (Chicken) thighs on my short list as well.
Hey LQ,
Since you are who you are to me, I've moved your recipe to my Memorial Day menu. It has taken up the premier spot in my array of food for the cookout. As soon as I get feedback (I very rarely get to eat at this as I'm the one who cooks and the vultures in my wife's family have scoured everything by the time I get done preparing the food) I will report back to you. I will, however, make sure to keep two pieces of what I'm sure will be delicious chicken for myself. I'll get back to you by Monday evening and report my findings.
I told my wife we were smoking thighs on Monday and she told me we couldn't break our once-a-month ritual just for a holiday :'(
She has so much to learn yet ;D
SD
And one more thing......any book worth it's salt, in my humble opinion, needs to have a centerfold......any way we can get a nice shot of the men of Bradley in your book as the centerfold? I promise no thongs in the pic.....................
Pretty please? Can we, huh? ;D ;D ;D ;D ;D ;D
If there are no thongs...then forget it...:) Really...
Alright, I'll wear a thong, but can I supplement with some bubba puck spacers? :o
Make sure you put them in the front!!!! Kay?
:o ;D ;D ;D
That was a good one!
If its not Thong, How can it be Right ?
;) :D ;D ;D
Sorry to move y'all away from thongs n such.... But I have a question... ;)
Hey LQ, do you brine the chicken first? I am trying these tomorrow.
Sorry CFW...been out at the Gizmos...uh...no...no brine...hope this post isn't too late?
nope not too late... they are for tomorrow. ;D
How was the cheese???? ;)
Well, LQ, let me say that I thought your thighs were scrumptious. There were quite a few who thought so as well. I did get some statements about the essence of garlic but overall, I'd say a "legsellent selection". Get it? Thighs? Legsellent? Wooooooo hoooooo.
Let me tell you.....if you aren't mixing the wonderful aroma of smoke and Vicodin, you don't know what you're missing! Course, that means I can't drink but no hangover tomorrow!
Thanks...just doin the testing...I'm glad you liked them SD...but yeah, ya gotta like garlic to do them....so I appreciate that some peeps may find them a "leetle strong" !!! Hell I could eat garlic for breakfast...and crap I'm Irish!!!
Quote from: La Quinta on May 25, 2008, 08:29:42 PM
and crap I'm Irish!!!
Now that explains allot :D ;)
Domenick
My Irish grandfather told me to watch out for you guys...I guess he was right!!! :)
Quote from: La Quinta on May 25, 2008, 08:51:06 PM
My Irish grandfather told me to watch out for you guys...I guess he was right!!! :)
;D ;D ;D ;D ;D
I'm with you, LQ. I'd put garlic in pancakes if I thought it wouldn't get me carted off to the looney bin!
Soooo...Giggles...uh...(wait lemme stop laughing)...having fun with your brother-in-law?? The bigun???...:)
Quote from: La Quinta on May 25, 2008, 09:12:53 PM
Soooo...Giggles...uh...(wait lemme stop laughing)...having fun with your brother-in-law?? The bigun???...:)
way too funny LQ :D :D
Domenick
Yes..... I started smoking at 4 am this morning. Have two pork shoulders in and just pulled 2 pork loins. Can you believe the shoulders are going on 20 hours now and still only at 150? I had a big load in but they sure seem to be taking their sweet time getting done. I may just pull them at 175 if they go 24 hours. But, I needs my sleep, so good night!
OK LQ here's the real deal on them there cluck-er thighs.
I cheated and ran them through the Reveo with some EVOO and low sodium broth.
I used some thin sliced buckboard bacon to wrap them.
24 thighs............4 people..............not one frigging leftover!!!!!!!!!!!
I was sooooooooooo full I almost quit drinking (I said almost) but I had sympathy pains for Smoking Duck so I continued.
Man this R & D stuff is gonna kill me..........slowly.........pound by pound.
Ya done good girl. Thanks for the recipe. It's now in my cook book.
:) ;)
Quote from: iceman on May 26, 2008, 11:03:47 AM
Man this R & D stuff is gonna kill me..........slowly.........pound by pound.
Oh, but what a sweet way to go ;D
I too loved it.....it's just the sissies that can't stand a little garlic that need to be thrown off the boat. Me, I'm riding that boat all the way to the casket.
I concur with Ice.......ya done good!
Thanks Guys...appreciate the feedback...and if it's in Ice's book...that's good enough for me for mine!!! :)
But...Ice...did you use the garlic...unless I missed it in your post...? I guess my biggest concern is ratcheting back the amount of garlic?
Lemme know...
T.
LQ I used 10 cloves of roasted garlic instead. More mellow and still a great garlic taste. I keep a bunch of roasted garlic in the freezer in small portions just for meals like this.
Ok...nice variation...may have to mention that...I am just a strong garlic flavor lover...but I like the idea if one doesn't appreciate the finer qualities of raw garlic...and...it's better then taking the amount of garlic down and losing it all together in the smoke. Thanks!