OH MAN! ...Your video real opened my eyes on cooking chicken, I really didn't know it got that competitive! THX for giving me another option to "impress" my friends with my meager cooking skills. *G*
Great video! I was hoping you would go into the same amount of detail regarding cooking it as you did prepping it. I am motivated to make chicken thighs this weekend.
Great video!! Looks like it'll the neighbor cut for me from now on. I"ve never done the butter bath... If doing a bath, do you season before or after? If before, the butter doesn't "wash off" the seasoning that was put on?
Good video, but I object to you saying, "...cut this off and throw it out"...when those chicken meat scraps should be saved for making broth/soup and the fat/skin can be rendered for crackin's (a/k/a grevenes when fried with onions).
Still my go to vid when I’m cooking these. Doing it today! Thanks again!
Very informative. You picked a great guy to do this video! Neighbor cut for me from here on out!
Really good tips man! Thanks for sharing your experience, you seam pretty chill. God Bless and keep the smoke rolling!
OH MAN! ...Your video real opened my eyes on cooking chicken, I really didn't know it got that competitive! THX for giving me another option to "impress" my friends with my meager cooking skills. *G*
good vid but it would be more interesting if you shared what sauces and rubs you were using.
Great video! I was hoping you would go into the same amount of detail regarding cooking it as you did prepping it. I am motivated to make chicken thighs this weekend.
very nice. thank you for sharing. i'll be tryng this very soon
Awesome video! Thanks it seems very simple but when your smoking do you go for the time or the temperature?
which probe did you use?
Great video!! Looks like it'll the neighbor cut for me from now on. I"ve never done the butter bath... If doing a bath, do you season before or after? If before, the butter doesn't "wash off" the seasoning that was put on?
He said he re seasons after the bath
Good video, but I object to you saying, "...cut this off and throw it out"...when those chicken meat scraps should be saved for making broth/soup and the fat/skin can be rendered for crackin's (a/k/a grevenes when fried with onions).
I don't understand how the fat doesn't render out I've never had that problem with chicken thighs.
Good for you - say ‘NO!’ to ‘food glue’!! 😜 😬👍
Dude...... Throw away the chicken 🐓 and bake the skin @ 400° for around 20 minutes 👍🏼