Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: hughver on February 18, 2022, 03:53:26 PM
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Over my objection, the wife decided to have a dinner party this Sunday. She specifically said no red meat or pork, either fish or chicken. I opted for boneless-skinless thighs. seasoned, smoked at 150° for two hours and then either sous vide or air fry. The picture is half of what I plan on cooking. The other half are marinating in the frig. They will also have a short smoke and sous vide or air fry.
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We used to eat them a lot when I was a kid, but they were bone in with paprika on top of that fat and then topped with BBQ sauce during the baking at some point. For some reason, I don't like the thigh as an adult.
Looking forward to your final product. Maybe you can convince me to give them a try again.
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Looks good. That should keep you in someones good books - I hope!
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The VERY best chicken is thigh meat, lately we have been eating them boneless though. Skin on please….boy howdy!
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I like making thighs. I am cheap so I usually end up buying bone in ones and boning them out, I take the skin and fry up crisp on the griddle. I will cut them in half so I have 2 pieces out of them to make them easier to work with to me.
I like that plan of SV, Smoke,Air Fry.
Be great seeing the finished product.
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Chicken thighs are great. We stuff them and wrap them with bacon.
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I think that these were $1.97/lb.
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Thats good eating and a lot cheaper than wings
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Not sure about everyone else here, but the only way my wife and I like thighs is to really cook them well done.
I will take them as high as 185 to 195 IT. Actually, cooked this way, thighs are my wife's favorite part of the chicken.
I became a fan also after cooking them more thoroughly.
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Great tasting cut of chicken. It is what chicken nuggets used to be made of when they had flavor. Sounds like it will be a good meat. It is my favorite cut for chicken salad!
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More chicken thighs. No sous vide or air fryer this time. two hours at 150° then smoke at 225°to IT of 165°. These are bone-in.
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I have a bunch of thighs. I am going to grind them with the skin, then stuff half with ham & swiss. The other half with mushrooms and pepper jack. Vac seal, sous vide, then coat with panko and deep fry for 2 minutes!
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That sounds good, let us know how they turn out. I think that I'm going to debone and make a version of chicken pot pie.
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I have a bunch of thighs. I am going to grind them with the skin, then stuff half with ham & swiss. The other half with mushrooms and pepper jack. Vac seal, sous vide, then coat with panko and deep fry for 2 minutes!
Will those be like stuffed chicken nuggets?
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Are nuggets ground?
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Are nuggets ground?
Based on the texture of them, my guess would be that they are ground
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Not sure about everyone else here, but the only way my wife and I like thighs is to really cook them well done.
I will take them as high as 185 to 195 IT. Actually, cooked this way, thighs are my wife's favorite part of the chicken.
I became a fan also after cooking them more thoroughly.
I typically take chicken thighs up to that temperature as well. They and the drumsticks are best at that temperature, it lets stuff break down more and gives a better mouth feel. Also they are fatty enough you can do it without making them dry like would happen with the breast meat.
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This was my version of chicken pot pie (using deboned smoked thighs). I liked it better than traditional. The smoke flavor was perfect. As you can see, I'm pastry challenged, and no cookie cutters.
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This was my version of chicken pot pie (using deboned smoked thighs). I liked it better than traditional. The smoke flavor was perfect. As you can see, I'm pastry challenged, and no cookie cutters.
That looks great
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Looks terrific! Love Chicken Pot Pies.
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This was my version of chicken pot pie (using deboned smoked thighs). I liked it better than traditional. The smoke flavor was perfect. As you can see, I'm pastry challenged, and no cookie cutters.
That looks good. I would eat it.
Next time just bake the biscuits separate or cover it with some ready made pie crust. Or just don't worry about the biscuits or crust and top with some sliced taters. Or don't top and make mashed taters or rice to have with it.
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This was my version of chicken pot pie (using deboned smoked thighs). I liked it better than traditional. The smoke flavor was perfect. As you can see, I'm pastry challenged, and no cookie cutters.
That looks good. I would eat it.
Next time just bake the biscuits separate or cover it with some ready made pie crust. Or just don't worry about the biscuits or crust and top with some sliced taters. Or don't top and make mashed taters or rice to have with it.
The biscuits had a great flavor and complemented the stew.
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That's much better than making individual pies. It looks like my kinda' meal.
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Looks excellent, nicely done.
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More thighs, 9 lbs. for light smoke 1-2 hours at 150° then sous vide at 180° and into various casseroles.
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I normally smoke then kick up the temp to 180 to crisp up the skin. good eating.
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Based on some of the discussion above, I thought that I would increase my temp. from my normal 165°. When I removed the bag from the sous vide, I noticed more than usual liquid. I hope that I did not dry them out.
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Based on some of the discussion above, I thought that I would increase my temp. from my normal 165°. When I removed the bag from the sous vide, I noticed more than usual liquid. I hope that I did not dry them out.
Depending on what you are doing with them, you can add some of the purge back in.I do that when I do breasts for shredded chicken. Not that they are dry but when open to the air or put in a slow cooker the extra liquid added in helps out. I do140 for 4-6 for breasts,and done boneless thighs in the 145-150 area for the same time.
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Well, they were not dry, and I always add the juice back to whatever I'm making. This morning it was a chicken-pasta-cheese casserole. after casserole was assembled, I wrapped it in foil and put it in the refrigerator, l will bake later, with pictures.
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Sorry, no pictures but the casserole was somewhat of a bust. Wife did not eat it, I thought that it was over cooked, and had too much tomato paste flavor, chicken was good, however. Maybe better luck next time, going to try a Mexican casserole.