BBQ chicken thighs experiment.

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Starting with the marinade and sauce.
1/4 cup soy sauce.
1 tablespoon habanero sauce.
1/4 cup white vinegar.
2 tablespoons Worcestershire sauce.
2 tablespoons Gochujang.
1/4 cup ketchup.
1/4 cup white sugar.
1/4 cup yellow mustard.
1/4 cup Sambal Oelek.
2 tablespoons Chipotle powder.
2 tablespoons lime juice.
Mixed up and taste tested as I went along.
It works.

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This calls for the stick burning offset smoker.
Got it loaded up with B&B brand oak charcoal chunks.
Also testing out my new silicone basting brush.
Love it.

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Here chick chick chick chickeeeeen.

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[friedgreen51]

The BBQ chicken thighs look great!

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You can't have BBQ without tater salad..
Here is mine I just made sprinkled with dried New Mexico chilies.

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Three hours later I took them off.
Yes I like my skin black spicey and crispy.
It's not burned and it ain't flabby.
Had 1/2 pint of the sauce leftover for dipping.
Also have sweet onion slices and a brand new jar of Talk O' Texas pickled okra to go with it.
Stuff is made in San Angelo Texas.
Been eating it for years.

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After it was brought in I brushed my fangs and took a shower.
Washing clothes and put fresh clothes on.
This to purge all the smoke smell out of my nostrils and clear the whole BBQ cooking testing thing out.
This way I can enjoy and taste the BBQ and potato salad.

[jmsieglaff]

Oh dear Lord that looks incredible! I’m going to copy and paste that recipe in an email to myself. A week plus of below zero is setting in, won’t be grilling this week.

[worth1]

Oh dear Lord that looks incredible! I’m going to copy and paste that recipe in an email to myself. A week plus of below zero is setting in, won’t be grilling this week.

Be my guest.
The sauce was hotter than the devil.
But crept up on you.
I think the Chipotle was what did it.
It was almost Ike jerk chicken without the allspice.

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I got home yesterday and added some stuff to the sauce.
Another heaping tablespoon of Gochujang.
Ground allspice. Teaspoon.
Ground nutmeg just a pinch.
Ground cinnamon. Teaspoon.
About another 1/4 cup of sugar and the same water to cook down some.
It really improved it.
This was about 3/4 pint.
Now it really is like some sort of jerk sauce.
Probably one of my better experiments.
Many have failed miserably.