F4T6UY’s Big Fat Thread of Accountability

I have found that since the wife came back to work a couple weeks ago an we been teaming again that it's thrown my diet schedule off a bit. I've gotta get more focused on some of my food choices. She's trying to diet as well. I've got her reading the paleo cardiologist's book. An even got her convinced to do a consult with dr wolfson. So i am hoping she'll be able to keep improving her diabetes an eventually get off some of the prescriptions she has.

 

I had a big pitt boss smoker a few years ago that worked great for a couple of months then the controller quit working. I parked it in the shed and haven't bothered with replacing it. So I'm back to using the trusty ol weber charcoal. Always loved charcoal grilled flavor anyways.

But to your idea on upping your smoked chicken game. Get some Lawry's seasoned salt and also some lemon pepper. That's all you need. Sprinkle both liberally on the thighs just before lighting the grill and let them sit in the fridge for the half hour or so it takes for the coals to get ready. Then cook them hot and fast flipping often to avoid burning them.

If your Pitt Boss can be cranked up as high as 450 it will do the same and you may or may not have to flip the thighs regularly. You need to be able to cook them fast and hot though. The lawry's salt along with the lemon pepper is awesome on bbq chicken. Everyone that tries mine loves it.

And get the boneless skinless thighs. Normally I wouldn't go for boneless skinless but they just work much better on the charcoal. Maybe not the case with Pitt Boss? I didn't have mine long enough to do any chicken on it. But the boneless, skinless get to temp faster, they're easier to cook and they're just as juicy/flavorful imo.

 

I buy whatever is on sale, boneless skinless thighs got expensive. The Teeter had leg quarters on sale $.79/lb. Stack charcoal in kettle on one side then offset chicken on side without coals. Put lid on with vent over cool side above chicken.
Usually takes me 1.5 hours chicken cooked to internal temp 175 and skin is crispy

 

Yeah I should've mentioned over direct heat is how I do mine but thought it might have been obvious doing them hot and fast. I cook 4 lbs of thighs at a time for the 3 of us in our family which leaves plenty of leftovers. I catch them on sale and keep a freezer full of all kinds of meats.