8/14/2023 0 Comments Bbq chicken thighs on grill![]() He calls them after different people and the *ahem* esteem given to each person. To get best results with chicken thighs, you need to trim them.īam Bam describes 3 levels of trimming, depending on how much effort you want to put in and how perfect you want the results to be. That’s why it can be so difficult to hit the sweet spot between rubbery and dry.) How to trim chicken for BBQ gold Light meat is lean and naturally tender, while the dark meat of the wings, legs, and thighs is fattier and more full of connective tissue-especially collagen. (Why chicken thigh? The dark and the light meat in chicken cook in fundamentally different ways. But chicken thighs have lots of unpalatable extra fat on the meat, some gristly bits, and skin that can be flabby and chewy.Ĭompound these anatomical difficulties with some pretty narrow temperature margins, and you have a meat that can baffle even the best pitmasters. The judges have a lot to eat and aren’t going to take more than one bite from each tray, so you have only one bite to get the best score from each judge. “Competition BBQ is about one bite,” Bam Bam says. Chicken thighs, though used far more than breasts, have some inherent challenges that you have to overcome if you want to win. And that means that it can be a big stressor towards the end of the competition. “Chicken is the fastest cook and the first turn-in time,” he says. Chicken Thigh Challengesīam Bam talked with us about the importance of getting the chicken right in barbecue competitions. So join us as we learn about some award-winning chicken from an all-around great guy. Cameron “BamBam” Treu, pitmaster of Bam Bam’s BBQįor this post, Bam Bam let us in on his tips for competition-winning BBQ chicken thighs, as well as two other methods for prepping them and talks about how he uses his Thermapen ® to temp them just right, no matter the method. We love eating anything from his restaurant and he loves using our thermometers, so we thought we’d have a chat with him and let you in on some of his secrets. (Some are more salty some are more garlicky.) I like using a thick yogurt – like full-fat Greek yogurt or a labneh – because they are nice and rich and can be wiped off the chicken with ease just before grilling.Today on the ThermoWorks blog we’re honored to host Cameron Treu, owner of Bam Bam’s BBQ in Orem, Utah and competitive pitmaster. This is a little too garlicky and salty.” I use at least one tablespoon of garlic salt per cup of yogurt, but you may want to use a little more or a little less depending on which brand of garlic salt you’re using. Ratio-wise, you want to add enough garlic salt so that when you taste the yogurt (before smearing it on the chicken) you go, “Hmm. There is no downside to using garlic salt. It imparts garlic and salt, two of the best flavours sometimes parsley is involved. Why the garlic salt? It tastes very good. As we know from several other poultry recipes, the acid in the dairy tenderizes, the protein promotes browning, and the fat keeps things moist. “Yogurt and garlic salt” does not sound especially sexy, but I assure you that chicken smeared with these two ingredients - and only these two ingredients - comes out tasting downright seductive. ![]() As much as I love a less-than-mainstream cut of meat, I cannot deny myself the simple pleasure of grilled chicken thighs, particularly if those thighs have been marinated in yogurt and garlic salt - a most perfect poultry marinade.
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