BBQ MY WAY

Anyone​ ​who​ ​knows​ ​me​ ​knows​ ​I​ ​am​ ​a​ ​true​ ​connoisseur​ ​of​ ​Buffalo​ ​wings.​ ​If​ ​I​ ​am​ ​trying​ ​out​ ​a​ ​new restaurant,​ ​and​ ​authentic​ ​wings​ ​are​ ​a​ ​choice​ ​on​ ​the​ ​menu,​ ​I’ll​ ​possibly​ ​give​ ​them​ ​a​ ​try,​ ​but​ ​only after​ ​confirming​ ​that​ ​the​ ​wings​ ​are​ ​not​ ​battered​ ​before​ ​being​ ​fried,​ ​and​ ​that​ ​the​ ​sauce​ ​is​ ​the​ ​real deal,​ ​not​ ​some​ ​sweet​ ​and​ ​spicy​ ​BBQ​ ​sauce.​

​But,​ ​wings​ ​are​ ​getting​ ​really​ ​expensive​ ​of​ ​late.​ In fact,​ ​the​ ​rising​ ​price​ ​of​ ​wings​ ​caused​ ​the​ ​profits​ ​of​ ​Buffalo​ ​Wild​ ​Wings​ ​to​ ​drop​ ​by​ ​63 percent ​in​ ​the second​ ​quarter​ ​this​ ​year​ ​according​ ​to​ ​The​ ​Washington​ ​Post.​ Yikes.

However,​ ​here’s​ ​a​ ​secret.​ While​ ​wings​ ​might​ ​be​ ​selling​ ​at​ ​$2.69​ ​per​ ​pound,​ ​chicken​ ​thighs​ ​can​ ​be had​ ​for​ ​under​ ​$1 ​per​ ​pound.​ ​And ​they​ ​are​ ​meatier​ ​and​ ​more​ ​moist​ ​than​ ​their​ ​wing counterpart.​ In​ ​fact,​ ​over​ ​90 percent ​of​ ​the​ ​chicken​ ​entries​ ​in​ ​official​ ​Kansas​ ​City​ ​BBQ​ ​Society competitions​ ​are​ ​thighs.​ So​ ​let’s​ ​talk​ ​about​ ​buying​ ​some​ ​bone-in​ ​thighs​ ​and​ ​fix​ ​up​ ​some awesome​ ​smoked​ ​Buffalo​ ​thighs​ ​for​ ​this​ ​weekend.

I​ ​will​ ​tell​ ​you​ ​up​ ​front​ ​that​ ​the​ ​main​ ​thing​ ​to​ ​remember​ ​is​ ​to​ ​cook​ ​thighs​ ​long​ ​enough.​ If​ ​not​ ​they can​ ​be​ ​a​ ​bit​ ​mushy.​ You​ ​want​ ​to​ ​achieve​ ​that​ ​firm​ ​texture​ ​while​ ​keeping​ ​them​ ​moist.​ ​In​ ​this case​ ​I​ ​smoked​ ​the​ ​thighs​ ​the​ ​day​ ​before,​ ​refrigerated​ ​them​ ​and​ ​then​ ​slowly​ ​warmed​ ​them​ ​up​ ​the next​ ​day.

Set​ ​the​ ​grill​ ​with​ ​indirect​ ​heat.​ ​If​ ​you​ ​want​ ​to​ ​do​ ​a​ ​lot​ ​of​ ​thighs,​ ​use​ ​a​ ​cookie​ ​cooling​ ​rack​ ​and create​ ​a​ ​double​ ​decker​ ​setup.​ Season​ ​both​ ​sides​ ​of​ ​the​ ​thigh​ ​with​ ​your​ ​favorite​ ​rub,​ ​or​ ​just some​ ​salt,​ ​pepper​ ​and​ ​granulated​ ​garlic​ ​powder.​ ​In​ ​this​ ​case​ ​I​ ​used​ ​apple​ ​wood​ ​chips​ ​as​ ​my source​ ​of​ ​smoke.​ Place​ ​the​ ​lid​ ​on​ ​the​ ​grill​ ​with​ ​vents​ ​50 percent ​open.​ ​I​ ​smoked​ ​them​ ​for​ ​1​ ​1⁄2​ ​hours. Again,​ ​the​ ​point​ ​is​ ​to​ ​firm​ ​up​ ​the​ ​meat​ ​and​ ​get​ ​some​ ​crispness​ ​to​ ​the​ ​skin.​ And​ ​don’t​ ​worry, unlike​ ​a​ ​breast,​ ​it’s​ ​hard​ ​to​ ​overlook​ ​a​ ​thigh.​ ​If​ ​you​ ​want​ ​to​ ​smoke​ ​them​ ​the​ ​day​ ​before,​ ​simply bring​ ​them​ ​up​ ​to​ ​temperature​ ​the​ ​next​ ​day​ ​by​ ​placing​ ​them​ ​on​ ​a​ ​cookie​ ​sheet​ ​uncovered​ ​and baking​ ​them​ ​at​ ​260​ ​degrees​ ​for​ ​an​ ​hour​ ​or​ ​so.​ ​The​ ​skin​ ​will​ ​crisp​ ​up​ ​a​ ​little​ ​more,​ ​which​ ​is​ ​a good​ ​thing.

Authentic​ ​Buffalo​ ​Sauce

1​ ​1⁄2​ ​cups​ ​Frank's​ ​Hot​ ​Sauce

1⁄2​ ​stick​ ​of​ ​unsalted​ ​butter

3​ ​TBS​ ​of​ ​white​ ​wine​ ​vinegar

Melt​ ​the​ ​butter​ ​over​ ​medium​ ​heat,​ ​then​ ​whisk​ ​in​ ​the​ ​hot​ ​sauce​ ​and​ ​lastly,​ ​add​ ​the​ ​vinegar.​ ​Bring to​ ​a​ ​low​ ​boil.​ Now​ ​pour​ ​the​ ​Buffalo​ ​sauce​ ​over​ ​the​ ​thighs​ ​and​ ​toss.​ ​​Serve​ ​with​ ​ranch​ ​and​ ​bleu cheese​ ​dressings​ ​for​ ​dipping,​ ​as​ ​well​ ​as​ ​celery​ ​and​ ​carrot​ ​sticks.​ ​Dig​ ​in​ ​and​ ​enjoy.

Dave​ ​Lobeck​ ​is​ ​an​ ​Edward​ ​Jones​ financial​ ​adviser​ ​in​ ​Jeffersonville​ ​by​ ​day​ ​and​ ​a​ ​BBQ enthusiast​ ​on​ ​nights​ ​and​ ​weekends.​ ​Liz​ ​is​ ​his​ ​wife.​ ​You​ ​can​ ​contact​ ​Dave​ ​with​ ​your​ ​BBQ, cooking​ ​or​ ​grilling​ ​questions​ ​at​ ​davelobeck@gmail.com.​ ​You​ ​can​ ​also​ ​visit​ ​their​ ​YouTube channel​ ​at​ ​​www.YouTube.com/BBQMyWay​.

Trending Video

Recommended for you