Grilled Chicken Thighs Recipe Using the Cold Grate Technique. Reverse Seared 

Thank you. We make a point to hit all the bases on all these cooks so it means a lot to hear that it's helpful to you.

That’s awesome 🔥

Thanks PB! We really appreciate it.

Thanks! Much appreciated.

I know right! perfect!

Thank you Sir! Made our day!

Thank you! Yes give this a try. If you don't like thighs this way, you just don't like chicken thighs...

Awesome! Thanks for the shout out.

Thanks Victor!

We'd call it indirect grilling too, well until we get to the sear. Thanks for watching!

No problem!

Glad you like, and thanks for the feedback!

Lol. Thanks for watching!

Thanks! Much appreciated.

Thanks!

Thanks. Glad you like!

Thanks Eric!

Lloyd Bonafide, why are you promoting Lowe’s? Do you work there? I prefer Home Depot hands down, as they carry better products and I like the service better. I caution you on promoting the place you work. You’ll have all the loyalty in the world to them, as well as being a great employee, yet they won’t blink an eye when it’s time to let you go.

LOL yep! Tasty chicken indeed.

Thanks Michael! What kind of sides?

Whatever you guys enjoy. There are so many BBQ videos about cooking meat but very few about what to put alongside it. Maybe for your other channel, but it would also be great to see the planning hat goes into a BBQ party. Today i smoked a chicken, and cooked sweet corn, sweet potato, and some whole onions alongside. We make a Dijon mustard coleslaw too. Then I'm out of ideas :-)

Well we did to cookies and beans in the pork butt video;) But yeah, they were just cameos.

We dry brine Vs wet brine. Works the same. Less fuss. and THANKS!

lol, yes maybe one day it'll even be FUN!

Keep us posted!

Adrenaline Barbecue Company the chicken turned out great! The wife doesn't usually eat the skin of smoked chicken but she scarfed it down tonight. Kudos all around...thanks guys.

We're pretty sure we invented it. ;). and THANKS!

Either way, y'all convinced me what's for dinner. Slap Ya Mama Chicken Thighs... i1378.photobucket.com/albums/ah114/THoey1963/20170504%20-%20WSCG%20Slap%20Ya%20Mama%20Chicken%20Thighs/IMG_8784_zpsopg0tli1.jpg

Beautiful! We have the Slow 'N Sear LP now for the Weber Summit. You should check it out!

Thanks Bill I enjoyed talking to you as well. Keep us posted!

Here ya go! snsgrills.com/collections/salt-free-rubs/products/rockys-rub?variant=31976704999460

Thanks! Let us know how they turn out.

Thanks for watching!

Thanks Jim! You've done em just about every other way so let us know how you think this method compares.

Thanks! Yeah not sure where that came from.

Thanks Joey!

Thanks! Hmm both ideas worth making it on the list. ;)

Josh Thalheimer 0

Thanks Alex!

oreo8918 How did it go

Thanks Jason! Right now we have no plans to do a video using the rotisserie, but perhaps one day.

You're gonna love cooking with charcoal and the SnS! I'd recommend getting the One Touch Premium and saving a little money. It has everything you need. The Master Touch comes with the gourmet barbecue system, which we dislike because the circle in the middle is always falling out and we think the accessories are mostly gimmicks.

Thanks! Much appreciated.

Sry missed this comment. Thank you!

You may want to skip the sear if you're going to sauce, just cook a little hotter to compensate. Sauce ten minutes before you expect them to be done.

Will try! Thanks for the great videos.

mcheartw, yes! I can’t believe they didn’t f’n reply to you. Idiots like that don’t deserve a Channel! The answer is yes! I’m cooking 10 juicy Costco thighs (skin on and bone in) on my Weber Gas Grill. Here’s the recipe: I’m using these new grill mats from “Cookina”. They’re awesome! No blackening, you can sauté on them, e.g. grilled onions or other veggies. Oh and they’re safe and can be heated to 550 degrees. Bought them at Costco, three for $15. They’re reusable and clean up pretty easy. No flare ups, juices are retained. You also still get grill marks. - Drizzle olive oil on the thighs either before or after you place on the grill. I prefer after the thighs are on the grill for 5 to 10 minutes, as it seems to adhere better, then when the chicken is cold. - After drizzling olive oil and while the thighs are on the grill, sprinkle evenly with the following ingredients: * Montreal Chicken Seasoning * Penzy’s Northwood Seasoning (or any good spicy paprika based seasoning for a slight kick) * Garlic Powder * Fine Black Pepper - Cook the chicken over low heat 10 minutes skin down, then 10 minutes skin up - Leave the chicken skin up, then finish cooking indirectly to 190 degrees I used to pull when the juices ran clear, but that didn’t allow heat and t8me to break down The collagen properly or crisp the skin properly!

LOL just tell us you don't call soda "Pop" and everything will be OK ;)

Oh c'mon! You know I am guilty of that one.......

Youbetcha!

Thanks Rus! That avatar is new right? Pretty cool!

I've had it for awhile, just recently decided to replace the old avatar.

Yes we seasoned all over. Thanks for watching!

Thanks! Yep Yum is about right.

Iknowright?!?!?!

"Cold Grate"

Thank you!

That's weird. Are you using a Slow 'N Sear?

@@SnSGrills Thanks for reply guys. NO, 3/4 chimney all to one side. Never used S n S ... would that thing increase temp 100 degrees !!! ???

@@dace938 oh yeah, we've measured it as high as 1300 degrees (it's in a video on here somewhere). It's not that it makes the charcoal burn hotter as much as it focuses the heat so you can make better use of it.

@@SnSGrills Thanks again. Too bad the thing is darn expensive. $ 109 on Amazon this a.m. This retired, fixed income dude will have to make due.

@@dace938 less than $60 on our website with free shipping! snsgrills.com/collections/slow-n-sear/products/slow-n-sear

It wasn't too long ago, brisket and spare ribs were $1 a pound. I miss that too. lol

165 F is the temp many recommend for white meat. Dark meat like legs and thighs can handle much higher temps. In fact, I and many others prefer the texture of dark meat when cooked to higher temps like 175 F to 185 F.

Got it. I'm not a fan of higher temps...but now I understand. Thanks!

You bet. White meat at 175 F is tough and no fun to eat. Dark meat, and wings, is a totally different story ;)

The dark meat can take the slightly higher temp, but I don't think that is the reason. The reason for the higher cook temp, just as with hamburger, is more linked to possible bacterial contamination. Check out a whole, processed chicken. Where do all the innards get dragged out from? From UNDER the white meat portions and OVER and quite possibly ACROSS the dark meat portions. Just as with hamburger meat (which, when processed in bulk, can be tidbits from virtually anywhere on the animal), any punctured or leaking innards will instantly contaminate the meat; making it unsafe to eat until sterilized (or nearly so) by the cooking process. Cooking potentially effected meat a little longer and/or hotter means exponentially less likelihood for a mean case of the pukes. Which is a good thing for eyeryone.