Excellent recipe Steve. Stuffed boneless skinless chicken thighs is one of my favorites. I have followed you for years on PBS. 1st video I've seen of yours on You Tube. Can't wait to watch them all. Keep up the great work. Lucky film crew. Hey what happened to your line " Let's get Smokin" ?
Steven, under what temp did you smoke these thighs? Bacon never goes beyond soft if you smoke the meat low and slow. I`ve got a feeling you did low and slow because of the finished cook time but the bacon looks firm to crispy. How did you accomplish that?Keep it up! Love the show.
Tried these today and cooked on a pit temp of 225 degrees. Took about an hour and a half to finish. Doesn't slice for me nearly as well as it does in this video. Next time I`ll try with no skin on the chicken.
I have an electric smoker. It doesn't get hot enough for me. (about the same as yours) I always finish the chicken in the oven @ 350 for about 10 minutes. That way I can put on any finishing touches and set any sauce I add. Never with the skin. It takes the smoke flavor away. Unless you like eating it. Total cook time about 2 hours.
I looking for your recipe done to his way, But in a Chinese or Japanese way... with Chinese sausage, and Chinese mustard... Can you please help me to find it??? Thanks
I really liked the present wraped pretty in Bacon gorgeous looking chicken thighs a dreamy evening of a Adventure of wild filling stuffed chicken suprise an a gift wrapped evening in Bacon what a thrill for the evening dish a moonlight evening super five stars compliments to Chief Steven R.
Unbelievable! In a recently aired episode Steven was making 3 or 4 different burgers. One tip was to wash your hands in soapy water between burgers to protect cross contamination (but to be honest if you bought all the meat at the same store and you think that one might have e-coli....). Still, he goes on to show how to make them, one type after another, into patties by dipping your hands in water, then forming the patties. When he finishes the first 4 He washes his hands, then goes back and dips them in the water/w-coli & salmonella slurry, then applies to the meat. He does this for the remaining 3 types of burgers. What a huge idiot. Clearly he is not a professional anything. When you cook clean it becomes part of every move you make in the kitchen, not something you MENTION OUT LOUD then ignore right away.
Made this recipe and it sucked. The thigh skin in between the bacon had the consistency of gummy bears. I couldn't even cut it with a steak knife. Not to mention, after I was done smoking the thighs, I put them in a 425deg. oven for 15 minutes. This crisped the bacon nicely, but the skin was inedible.
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you are the best of the best Steven R..
Tried this yesterday for the first time and they came out delicious.
It's about time, I've been waiting for some videos forever!!!! 👍
Going to try these soon!
Excellent recipe Steve. Stuffed boneless skinless chicken thighs is one of my favorites. I have followed you for years on PBS. 1st video I've seen of yours on You Tube. Can't wait to watch them all. Keep up the great work. Lucky film crew. Hey what happened to your line " Let's get Smokin" ?
Awesome thank you
Steven, under what temp did you smoke these thighs? Bacon never goes beyond soft if you smoke the meat low and slow. I`ve got a feeling you did low and slow because of the finished cook time but the bacon looks firm to crispy. How did you accomplish that?Keep it up! Love the show.
Tried these today and cooked on a pit temp of 225 degrees. Took about an hour and a half to finish. Doesn't slice for me nearly as well as it does in this video. Next time I`ll try with no skin on the chicken.
I have an electric smoker. It doesn't get hot enough for me. (about the same as yours) I always finish the chicken in the oven @ 350 for about 10 minutes. That way I can put on any finishing touches and set any sauce I add. Never with the skin. It takes the smoke flavor away. Unless you like eating it. Total cook time about 2 hours.
Gotta have incredible patience especially when it takes hours for smoked meats. I must admit I don't .
Steve taught me to cook, he just doesn't know it!
I looking for your recipe done to his way, But in a Chinese or Japanese way... with Chinese sausage, and Chinese mustard...
Can you please help me to find it??? Thanks
What was the smoking temperature
At about 4:11 you can make out the temp: 280F
I would say 300. cause he opened the door to film the temp would drop.. I notice he cooks a lot at 300..
good eye!
Is it okay to use a regular charcoal grill for these if you don't have an electric smoker?
Dawn Norman yes, just control you heat so it cooks more slowly
Do the chicken thighs still have the skin on them or are they skinless?
I really liked the present wraped pretty in Bacon gorgeous looking chicken thighs a dreamy evening of a Adventure of wild filling stuffed chicken suprise an a gift wrapped evening in Bacon what a thrill for the evening dish a moonlight evening super five stars compliments to Chief Steven R.
What kind of cheese did he say?
Gruyere cheese
What was the temp setting??
Usually 250 - that's why it takes 2 hours to get the internal temp to 165
Sounds similar to a Cuban sandwich minus the bread.
Cho-les-ter-ol!
What temp were these cooked?
That what I was wondering he doesn't say
Can't go wrong with low and slow
I never eatch these hungry
Chicken breasts make great dog food.
😮i prefer the chicken boob, legs thighs and wings have so many huge veins. Barfola. Im gonna go barf now just thinking of it
Unbelievable! In a recently aired episode Steven was making 3 or 4 different burgers.
One tip was to wash your hands in soapy water between burgers to protect cross contamination (but to be honest if you bought all the meat at the same store and you think that one might have e-coli....).
Still, he goes on to show how to make them, one type after another, into patties by dipping your hands in water, then forming the patties. When he finishes the first 4
He washes his hands, then goes back and dips them in the water/w-coli & salmonella slurry, then applies to the meat. He does this for the remaining 3 types of burgers.
What a huge idiot. Clearly he is not a professional anything.
When you cook clean it becomes part of every move you make in the kitchen, not something you MENTION OUT LOUD then ignore right away.
Nekko Cooper oh yeah?
bbq pit boyz are mad, heard he had claimed that he created the beer can burgers
He never claimed to have created them. They didn't create them; people have been making them for decades.
Made this recipe and it sucked. The thigh skin in between the bacon had the consistency of gummy bears. I couldn't even cut it with a steak knife. Not to mention, after I was done smoking the thighs, I put them in a 425deg. oven for 15 minutes. This crisped the bacon nicely, but the skin was inedible.
Low and slow. 2 hours at 250 should get your internal temp to 165, then remove from heat
inpaindaily
Lol they aren't popular in the united states ?? Chicken fingers and chicken thighs from KFC ???? Loooool that's false America loves chicken
AGAIN!!!! smallest bite and a quick edit......CLOSET VEGAN!!!!