I have a new girlfriend.
My BGE completely understands and remains loyal and unthreatened by this new arrangement. They are both incredible and bring different talents and abilities that I think enhance our happiness and joy. I'll be involving both in future posts.
The Traeger (TGR) is a high tech pellet grill that can light itself at the push of a button and maintain a set temperature based on a built in thermostat and even a built in food probe. All of this information and control is extended to an app that allows me to control and monitor the grill remotely. I think of it as a smoker that brings all the convenience of a gas grill with the benefit of smoke.
To break in the TGR we decided to follow a Mad Science BBQ recipe for BBQ chicken thighs.
Research:
- Chicken thighs from Costco
- Sweet baby ray BBQ sauce
- Apple cider vinegar
- Salt and pepper
Execution:
Dry the thighs <- I didn't do this but in retrospect, I should have because the skin was chewy not crisp. I'm going to tinker with this the next time and update this post when I figure out what I did wrong.
Then salt and pepper
Thin the sweet baby ray's with apple cider vinegar so that the chicken can be dunked - should be much less viscous.
Cook the chicken thighs before saucing.
225 degrees and cook until the chicken is about 155 in the middle
Then bump up the temp to 300 to crisp the skin and get the internal temp to 185 - remember these are thighs and we need to finish breaking down the connective tissue.
Then dunk the chicken and back on the grill to "set" the sauce just 10 minutes or so.
Verdict:
Chicken thighs are the unsung hero of the chicken. These are great - go make them immediately.
Chicken thighs are the unsung hero of the chicken. These are great - go make them immediately.