Competition style chicken thighs on the Kamado Joe - Boneless / skinless how to | Smoking Dad BBQ
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- Опубликовано: 4 мар 2020
- Who says BBQ chicken is tough & dry? NOT THESE thighs, oh no…these are some of the most tender, flavourful little morsels of awesomeness to ever grace your lips.
In competition you’d buy chicken with the bone in and skin on and go through preparing them, today I am not at a competition and am just doing some quick and easy thighs for the family so I opted for the boneless and skinless variety. I’ve adapted a method posted on the girls can grill blog - girlscangrill.com/recipe/comp... which will walk you through how to prep, clean and trim the chicken if you’d like to do the full version. once you’re all set the video will show you the rest of the way.
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Looking good James! Those Meat Church rubs are the bomb! Love your Kamado setup.
Thanks so much brother
Love the detail in your video! The sauce looked awesome too!
The Silly Kitchen with Sylvia thanks so much
Another great video James. Well done.
Jeff & Cherie Lalonde ah thanks. Much appreciated
Thighs turned out really good, really like the information on airflow with the Kamado joe!
Comparison Cooking much appreciated
Thanks a lot James. It's 1:20am and watching this video made me hungry! Nando's makes good sauce and love their chicken!
so good
Well, my new Kamado just got fired up for the first time and I'm surprised i have got it right so far. I did everything these videos showed me as far as lighting and amount of lump to put inside.
It has been sitting at 255 f for an hour now and hasn't moved. I put a small mark on the top and bottom vents so I know where it is. They are smoking and cooking right now. I put two whole chickens on there about 6 inches above the heat plate. I think I am really gonna love this grill.
you got this
hey James, we tried these and could get enough! WOW! Thanks! Hey, who build your nice table for your Joe's???
"Never Mind". Just found your video showing how to build it. NICE!
This is a lot like the Harry Soo method I use. I'm going to give yours a try this afternoon. Many thanks. Older video but timely and well done.
hey I'm making these right now too! Smoke on!
I like Nando’s peri peri sauce. Costco in my area has it in bottles larger than the ones I have seen in grocery stores. Thighs look good. Thank you for showing.
Robert Dewalt thanks so much
Solid video and recipe!
Thanks for watching
Been going to my butcher here in San Diego for year's always getting the same thing.. Seeing this video made me want to go out of my comfort zone and try the green chili chicken thighs. The tri-tip is also a must have there.
Juan Castillo fantastic
Nicely done 🔥🔥🔥🔥
NeilSarap thanks so much Neil
How long did you put them on the direct coal for 350 at the end there? Great stuff by the way, just got a kamado joe and subscribed when you help me set it up :). Now I try for all the cooking recipes here too.
Thanks for the sub! it was only 10min for the sauce
I love the table, can you tell me if you built or bought.
I built it. here is how - ruclips.net/video/l-XuZaG5-ag/видео.html
Nandos is ahhh-mayyyy-zing!!! I bought a grill gun from Kickstarter can I use that to light the grill or do I need those wax starter cubes.
Steven Coffee you can use cubes, a chimney a map torch or a looftlighter... all work well
So I see in your videos you have a nice slotted countertop for your Joe's. Did you lift them and get them in the slots or get some help? How was it? I got a nice cart coming and the Joe Classic 2 weights about 160 -180 lbs unloaded.
yes we carefully lowered it down into the opening being careful to not ding the sides in the process. 2 person job for sure, 3 even better
Great video! Would love to see more keto recipes!
Martybane for sure. The bbq is great for keto
Sure looked great sauced up James!
BBQ PIT DOG thanks so much. Delicious indeed
Those thighs look really good James, comp thighs are a pain in the neck but I’d take those for sure. The peri peri sauce is really good too, great on chicken for sure. Have a great weekend brother and keep on grillin!
Pickles BBQ thanks so much. Keto and sauces are limited lol so this worked well
Did you shred these after pulling them?
Is it the KJ 3 or the big Joe3 ? I can’t space my deflector pizza like that in my KJ 2, is it normal?
This is the Classic 3 which is 4" taller with a three tier divide and conquer.
Love ya bro your making me kill it when it comes to KJ
Dude! I subscribed, I like where you're going but you have to finish off your videos. Bring 'em inside, cut them up and show them. Then taste them! Cmon Man!
49er haha thanks for the feedback. I have started adding this to new videos based on folks like yourself letting me know
I can eat chicken everyday, looks good buddy!
Rickysfoods thanks Ricardo. Much appreciated
Hello, do you have a problem with top vent? With paint which melted on the top vent...after that you cant turn the vent?
yes, i used a cleaner which fixed the operation of the vent but it looks ugly compared to when it was new. i seasoned with olive oil like i would cast iron and got some of the black look back
@@SmokingDadBBQ thank you for your answer...maybe if you have a time...make a short video about top vent how he is look like after a few uses
I dont have a grill like that but with all the real info you provide...I feel like a pro on one already lol. I hope your family didn't have to "suffer" to bad eating that keto chicken😆
Harmon Heat haha thanks so much. And the family was non the wiser. They love chicken done this way
James, it would be great if you could do this video with the same meat but on the Joe Jr so all of us mini-grillers could see how its done on a grill that size.
Don't need to ask me twice. Would love to
Looks so good James... Dark meat wins!
View to a grill 💯 agree. Thanks 🙏
Are the grills exact the same models?
Joakim Asplund thanks. Yes both are classic 3 models
I would have liked to see what these looked like up close, top and bottom. I'm sure they were great, though.
Next time!
Production value has increased in the last 3 years.
Thanks
Thank you, doctor.
Any time
I'm making this at this moment, my KJ junior arrived today, even managed to light it up using newspapers. (The torch gun will arrive tomorrow) I was little afraid the tights will not get done at that temp, but that is just my inexperience talking. Im at 45 min in, and covered it with foil. Temp of the meat was around 150F. I did have the grill at 350 though, was not able to lower the temp, I was at too low, then went up to high, but considering this is my 1st time, I think it will turn out alright.
Update: it turned out amazing!! Thank you for the recipe. I did try grilling rest of the meat I seasoned, but could not bring the temp to above 300 . I took out the heat deflector and was grilling over direct fire. I think I did not put enough coals to start with.
glad to hear it turned out awesome
I swear I smelled that chicken when you opened the lid!
so good
"Boneless skinless version so its healthier" then puts 2 sticks of butter on top of the chickens.... lol. Nice video, just gotta poke some fun
MrPanthers23 hahaha so true. Love it
What sauces did you use?
Thanks so much. These were Nandos Perri Perri low carb sauces
Did you use a smoking wood?
I only use smoking wood for chicken when cooking above 375f as I found below that temp it makes the skin rubbery so the smoke flavour isn’t worth the trade off. If I do use smoke with poultry, only one piece and something mild like peach, alder, apple or at most hickory
For clarity (in this exchange) it appears there are some small wood chunks added for this cook - almost chips. Does “smoking wood” refer to something else?
The whole time I'm looking at the video I'm just wondering, how the hell did he drop those pits into that table when he built it?.....🤔
haha carefully. three people and a ladder are needed
@@SmokingDadBBQ ok thanks, that was killing me. I was thinking, did he drop them in after the table was constructed or did he build the table around the pits?...
Ross Malagarie dropped them in after the concrete was in place. You could open them and try to work the concrete around the domes but it’s not any lighter itself
@@SmokingDadBBQ ok thanks I am looking at getting a Kamado style pit, (looking at Vision Grills because it has 2 numbered vent controls at the bottom, is mid to low in price vs competitors and I can throw a WiFi Flame Boss to control temp on my cellphone on my recliner). After I get the pit I am looking at making either a rolling table in my screened in porch or a stationary table like yours in my courtyard under a pergola. So thanks for the food ideas and pit table ideas😎👍
Ross Malagarie awesome 👏
Do boneless skinless breasts cook the same? Generally?
somehow youtube didn't show this comment from way back when, sorry... yes very similar
with that much butter you might as well leave the skin on the chicken
lol true