G.O.B.'s Comp style thigh's


Ok, these take a little practice but are well worth it and make a pretty nice spread on the table for guests. Take your thigh, carefully peel the skin off in one piece, trim all the fat off the thigh until it is totally free of any visible fat, lay the skin out evenly with the inside fat up and firmly scrape the fat as you see here with the edge of the blade back pushing forward.


the skin should look like this, just a clean sheet of skin





A lot of times you have a bit of knuckle on the bone so you want to trim that off and what even other debris there may be, tuck it around so it looks uniform, season generously





I prefer to do the first part of the cook in muffin tins as it keeps the form and uniformity. Place a tab of butter in the bottom and set the thigh in making sure to keep the form, with the knife tuck the skin down all around so it looks like a smooth pillow



Throw it in the smoker at 250-275 until you have an IT of about 130-135

Here i like to take my BBQ sauce and lightly thin it if its thick and dip the thighs in it, season a bit more and back in the smoker to finish cooking with an IT of 160 and to set the sauce


And that's it, what you get is a thigh with a super tender bite and a thin skin with no pull what so ever...Enjoy

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