Our BBQ team has been cooking chicken for KCBS competition on the GMG Jim Bowie for years. It is one of our most successful categories, finishing in the top 10 at the American Royal 2 out of the last 3 seasons. The GMG simply cooks amazing food, whether it’s chicken, beef, pork or any other meat.
Here is a recipe we have been tinkering with and love. Give it a shot!
Ingredients:
- (16) Smart Chicken Thighs, trimmed for competition so each thigh is equal size, with excess fat and skin removed.
- Brine – mix all ingredients well in a blender bottle
- 1/4 cup of granulated sugar
- 1/4 cup of Kosher salt
- 24oz of filtered water
- Seasoning
- Rufus Teague Chick N’ RuB
- The Slabs Birds and Bones Stephy Style
- 2 sticks of butter
- Rufus Teague Apple Mash Sauce
- This sauce is thick, I cut it with water to thin it out. 1 cup of sauce : 1/4 cup of water
Process:
- Place all the thighs in a Ziploc back and pour the brine over the thighs, removing as much air as you can
- Brine in the refrigerator for 4 hours
- Preheat the GMG to 225
- Remove thighs from brine and pat dry
- Season the meat side of each thigh with both rubs liberally, and let stand 10 min
- Flip thighs and repeat seasoning with both rubs
- Using a cooking screen/grate or two, form the chicken thighs as consistently as you can, like you see in the pictures below.
- Place the cooking screen/grate directly on the GMG, as pictured below
- Rotate the chicken from side to side every 30 minutes
- After 90 total minutes, remove the chicken from the smoker
- Raise the temp of the GMG to 300 degrees
- Place the chicken into pans, as pictured below, with a stick of butter cut into tabs in each pan
- Cover the pans and cook an additional 60 minutes, rotating the pans half way through
- Remove the chicken, dunk in the sauce and rest 10 minutes
- Serve and enjoy!
Matt Frampton
Pitmaster of Hot Grill on Grill Action BBQ Team | Author of The Book on Competition BBQ | Pizza Addict | Husker Fan | Musician
You must be logged in to post a comment Login