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[personal profile] coraa
Today, in a fit of boredom, I hot-smoked some chicken thighs.

(As opposed to the roast-with-smoke I did before. In short, this time I brined the bone-in, skin-on thighs with orange juice, lit the gas grill on one burner only [on high], put the packet of woodchips over that burner, put the chicken on the farthest side away from the heat, and let it cook, very slowly, for hours and hours and hours, well past 'well done.' This was perfectly tolerable even with the high heat because, of course, the grill was outside. The thighs turned very tender and very smoky-flavored indeed.)

(When I have a smoking method more precise than 'throw some stuff on the grill and see what happens,' I'll post more comprehensively about it.)

Neither the boy or I are hungry tonight for anything but maybe ice cream, and we're pretty well covered for dinners until Sunday or Monday, so I'll ask now: what would you do with some homemade fruitwood-smoked chicken thigh meat? Inquiring minds want to know!

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