Print Page - Thighs and Taters

Title: Thighs and Taters
Post by: hillbillysmoker on September 12, 2008, 04:22:04 PM

I had a great day at the smoker today. Did some chicken thighs and some potatoes.

(http://i149.photobucket.com/albums/s80/billarnold/16th%20smoke/th_P10201561.jpg) (http://i149.photobucket.com/albums/s80/billarnold/16th%20smoke/P10201561.jpg)

(http://i149.photobucket.com/albums/s80/billarnold/16th%20smoke/th_P10201611.jpg) (http://i149.photobucket.com/albums/s80/billarnold/16th%20smoke/P10201611.jpg)

Title: Re: Thighs and Taters
Post by: westexasmoker on September 12, 2008, 04:28:56 PM

Looks great hillbilly!

I 'm getting dinner put together right now, and now I want thighs! Oh well a smoked grilled ribeye with smoked baked taters will have to do! Enjoy your meal!

C

Title: Re: Thighs and Taters
Post by: Smokin Soon on September 12, 2008, 10:06:31 PM

Looks great Hillbilly, Gotta have some details for this newbie. Did you brine or marinate first? Was the whole cook in the Bradley or did you have to crisp the bacon in the oven or grill? Sorry to be a pest, but I tried this and did not like the results too much. Would like to try again with a different plan.

Title: Re: Thighs and Taters
Post by: Habanero Smoker on September 13, 2008, 02:49:06 AM

That looks good.

How much smoke did you apply to the mashed potatoes. Due to rain I won't be able to smoke anything until Tuesday. Lately I have been addicted to Syracuse Potatoes, and the next batch I plan on hitting them with some smoke after they are cooked.

Title: Re: Thighs and Taters
Post by: hillbillysmoker on September 13, 2008, 06:41:31 AM

To answer some of the questions. Chicken thighs were simply wrapped with bacon and done completely in the Bradley @ 225 degrees with 4 pucks of maple to an internal of 165. Habs the potatoes are actually scalloped potatoes (picture is a bit misleading) and they received the same amount of smoke as the chicken and allowed to slow cook in the Bradley till done. They did, however, take a bit longer than the chicken before becoming fork tender. It is my first time for the scalloped potatoes, but it definitely won't be the last. They exceeded my expectation.

Title: Re: Thighs and Taters
Post by: Habanero Smoker on September 13, 2008, 02:31:44 PM

I knew I should have enlarged that picture. :)

Thanks for the information. Because my potatoes will be whole, placed openly on the racks; more surface will be exposed to the smoke. So I may start with 20 minutes.

Title: Re: Thighs and Taters
Post by: West Coast Kansan on September 13, 2008, 05:23:47 PM

Very nice Hillbilly. Great looking eats as they say.

Title: Re: Thighs and Taters
Post by: coyote on September 16, 2008, 09:07:21 PM

Be careful Hillbilly , Be very , very careful . Remember...I live close enough to do a drive by drop in for a taste test ! :o

Coyote 8)

Title: Re: Thighs and Taters
Post by: beefmann on September 20, 2008, 02:28:41 PM

coyote...

follow your nose.... follow your nose

Beefmann

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: hillbillysmoker on September 12, 2008, 04:22:04 PM