Muffin Tin Thighs 7-2-17

Dogboa

Active member
Here are my dedicated tin and baking pan for these thighs.
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I prep the thighs by snipping off both ends of the bone and trimming the excess skin to form a nicely rounded thigh.

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The thighs get dusted with rub on the skin side which then go in the cups skin side down. The underside is then sprinkled with rub.

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The tin sits in the pan which has a 1/2" of chicken stock in it. I set the Egg up with plate setter and grate. The temp. is adjusted to 300F. The initial cooking time was 1 hour and 15 minutes. The thighs were turned skin side up for another 45 minutes. They were then removed to a 13" x 9" cookie sheet, glazed with the blackberry sauce and put back on the Egg until the glaze set, about twenty minutes. The glazing sauce is made with two other sauces, pure maple syrup, honey and other ingredients.

The finished thighs.

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These were served with our SIL's Aunt Linda's non-mayo coleslaw and roasted/baked sweet taters.

I used Royal Oak lump with cherry chunks mixed in for fuel.
 

QSis

Grill Master
Staff member
Gold Site Supporter
What did you think of them, Craig?

How was the skin?

Lee
 
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