Hey guys, Today we’re going to get in some practice and cook some competition style chicken thighs on the akorn. With our competition date closing in I thought this would be a good time to show you all what I’m doing when it comes to chicken. At the end of the day chicken is only going to be as tough to cook as you want to make it. Today all we’re going to do is clean up the fat on the bottom of the chicken, its easy to get to and there’s no reason to leave it there. Next we’re going to look at the thigh and try to trim the meat till you end up with a perfect little rectangle. Now if this means you need to take off some of the knuckle on the bone thats fine, just get a sturdy knife and apply some pressure. Our last part of prep is going to be with the skin peeled off of the thigh your going to want to take a sharp knife and get that fat off the bottom of the skin. Doing this will help make our skin bite through and help it stick to the chicken while you’re eating it instead of having it all come off when you take that first bite. What I like to do is dry brine them which is just the act of seasoning them with a little salt over night and this will do two things for us. The first is it will pull more moisture out of the skin which we want, and the second is at the same time it will cause the meat to hold more moisture in and be more juicy for the cook. With all the hard stuff done the next day your just going to want to get your pit up to 275 and set up for some indirect heat. Grab your chicken out of the refrigerator and season it up, now today im using a combination of kosmos Q products but you can use whatever your favorite chicken seasoning is. Once they’re seasoned well get them on the pit for somewhere between 30 and 60 min, whenever you can scratch the skin and your seasons seems pretty well stuck to it. At that point well take our pan off of our pit and apply about a Tbsp of butter per thigh to the tops of all the thighs, then insert a probe into one of our thighs, tightly cover our pan with foil and get it back on the grill. We’ll leave the thighs on the grill till the internal temp of our probe reads 155. At this point were going to warm up our sauce, give the chicken a dunk and put them back on the grill to set that glaze and we’re not going to take the chicken off till I see a 165 internal temp in them. It’s that easy, once you hit that internal temp just rest your chicken for 5 to 10 minutes and serve it. Hope this works well for you, and till next time have a good one.
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This Is The Best Article For Tips And Tricks For Cooking Success
It does take a little bit of practice, though, to develop the skill. Whatever the reason is for your desire to learn to cook, you will feel a great sense of accomplishment once you acquire this skill. Here are some tips you can use to learn how to cook better.
You should store all herbs and spices in cool, dark places. Humidity, heat and light can all cause flavors to weaken thus making your foods not able to obtain their potential. Generally speaking, properly stored herbs and ground spices can keep a good portion of their flavor as long as one calendar year. Whole spices can retain flavor for about three or five years. Keep spices fresh for the longest time possible by storing them correctly.
It is absolutely essential that you have sharp knives whenever you cook. Knives that have been allowed to dull are dangerous and difficult to use. When your knife is dull, it can be easier for it to slip off the vegetable and end up cutting you instead. Keep your knives sharp for safety as well as convenience.
If you do any lengthy cooking process like boiling, many of the nutrients will be cooked out. For nutrient preservation, saute, blanch or steam your vegetables or simply enjoy them raw.
Complete many steps when cooking something ahead of time. Read your recipe and note which steps you can complete in advance without compromising the dish’s quality. It is often possible to prepare your ingredients as much as 24 hours ahead of time. This is a great time saver, and can make that complex recipe into something that is quick and fun.
Do you now feel capable and ready to practice the new skills you learned from this article? Use the information in the guide above to create delicious dishes! Regardless of why you want to prepare food, you will undoubtedly love to serve something that you have cooked yourself. It’s certainly not an understatement to say that cooking proficiently requires effort. But, the final tasty meal is well worth the time it takes to learn!