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


Ok bitches...here we go again. I had some left over pumpkins left over from Halloween decorations...so...I said

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.


Spray up a sheet of foil or parchment (I like foil here, parchment later) and place them cut face down and bake'm at 350 for 45 to 60 minutes until they look all screwed up and soft, you'll know when ya see'm and touch'm

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





Squeeze'm til ya get most of the juice out, they have some just use your own judgement

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



Once ya squeezed it all get one cup full and set aside for the cake batter and the other 1/2 to 3/4 cup left is for the cream cheese.

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

Take a cup of pecans (or what ever damn nuts you want...and no, not those nuts either) and bake'm at 350 degrees for 8 to 10 minutes until they brown a bit and ya can smell'm

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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