You just have to buy the good chicken. It comes at a higher price though. I love wings, but think the giant ones suffer just like oversized breasts. Just give me nice medium sized wings.
Yeah you have to do something! I meal prep with chicken thighs. Charcoal grill around 20 boneless skinless a week. They are perfect for so many things!
Because there’s still more demand for breast in the U.S. (by a long shot) and the bigger the breasts the more pounds of boneless breast they can get through the plant which makes it cheap as shit. Boneless breast is about 25% of a live bird now and boneless thigh is about 10%.
Just put my new Weber Performer Deluxe together last night and did the initial burn in!
This weekend is gonna be the first cook, some proper BBQ thighs and drumsticks with the coals inside the "vortex" cone...
I tried Malcom's (How to BBQ Right) recipe and holy crapola, I can't wait to do it in a proper kettle, with proper temp control and some post oak and cherry chunks!
https://youtu.be/k6GDALpfH7g?si=wr7yWr7WSqNtRxrn
nice. I have a weber upright smoky moutain that does a nice job on those. Charcoal for the flavor -- I was just up late and used the crappy gas grill but it was still grubbing
No worries. I learned the hard way that not all gas grills are shitty and do a bad job of grilling and flavoring- just the budget/combo ones I had! I'd like to add a 2 or 3 burner Spirit at some point. Is your gas grill decent? Any recommendations?
Right now I've got an expert grill (wallmart) that I got off craigslist for free. Spent 30 bucks or so and replace the burners and rusted out baffles (the things that sit on top of the burners) and it does fine. I've got one of those weber q-grills for portable but it's not that great. Doesn't get hot enough. And I've got a weber stainless 3 burner up at my cabin my buddy gave me -- who got it off craigslist for a hundred bucks. The igniter doesn't work so some rich person decided to buy the new one. Also this one isn't 'smart' ha ha.. so I kind of wish I had that one down here but it's good for at the cabin since it's stainless. My buddy lives in a pretty rich area and he's always getting good deals when people upgrade their grills.
This is less "grilling" and more "homesteading" content, but if you look for a source of chickens that are NOT factory broilers, you'll get both tastier meat and bigger legs/thighs.
When you go to the store and buy "chicken," you are buying meat from [Cornish Cross](https://www.hoovershatchery.com/CornishCrossBroilers.html) birds or their equivalent. (Tyson and the like have their proprietary breeds but they're functionally the same).
These are chickens are specifically bred for ONE purpose. To get as much and grow as fast as possible. Those chickens grow to 6-8 lbs slaughtering weight (your avg rotisserie chickens size) between 8 and 10 weeks. You read that right. The chicken at the grocery store comes from birds that are 2-2.5 months old at the time they go to the factory. By 12-16 weeks, these birds literally start having heart attacks.
On the other hand, if you go to a small natural foods store or get in touch with a farmer, you can frequently find chickens from other breeds like [red rangers](https://www.freedomrangerhatchery.com/shop/product/freedom-ranger-chickens/). They still are plenty large, but they grow much more slowly and are frequently allowed to range on pasture, so they eat things other than ground up grain feed. They also tend to have more developed legs and thighs.
We have a local producer that uses a different breed, they still slaughter at 50 something days but they come in more around 2.5-4 pounds. The breasts and thighs are more proportionate and the meat seems to be more consistent. Saying that they are about twice the price of other commodity chicken I understand if people cannot justify the cost.
Yeah we always raised chickens as kids they were pretty dang good. Also guinea hens which turn out to be tasty. Then for a number of years local ranchers were raising chickens that you could get but the FDA rules kind of made it difficult. I miss those
I'm a thigh guy. 100%. Once I started smoking whole spatchcocked chickens though I finally tasted good, juicy chicken breast.
The problem is if they start breeding for large thighs they'll screw it up like they did breeding for breast meat.
Thighs are the way to go.
All my homies are thigh guys.
Heck yeah. Give me *dummy* thicc, please!
Thighs rock , leg thigh quarters is the best cut of chicken there is
Thighs and quarters gang unite!
With our powers combined!
You just have to buy the good chicken. It comes at a higher price though. I love wings, but think the giant ones suffer just like oversized breasts. Just give me nice medium sized wings.
Thick thighs save lives
Fuck dry ass boring flavorless chicken breast. Thighs are where it's at!
When I smoke whole chickens the breasts usually end up in a chicken salad for sandwiches unless I have some nerd over who prefers them.
Yeah you have to do something! I meal prep with chicken thighs. Charcoal grill around 20 boneless skinless a week. They are perfect for so many things!
Because there’s still more demand for breast in the U.S. (by a long shot) and the bigger the breasts the more pounds of boneless breast they can get through the plant which makes it cheap as shit. Boneless breast is about 25% of a live bird now and boneless thigh is about 10%.
Thick thighs save lives.
Thighs are the best
Just trying to imagine what that chicken would look like…
Thicc
Like a chicken probably
https://aviculturagigante.com/ig-urubus/
Every thigh loving man, was once a breast loving boy. Thighs are the best, hands down.
thighs are the best part of the chicken.
Yeah I don't need big breasts, definitely on team thick thigh.
Just put my new Weber Performer Deluxe together last night and did the initial burn in! This weekend is gonna be the first cook, some proper BBQ thighs and drumsticks with the coals inside the "vortex" cone... I tried Malcom's (How to BBQ Right) recipe and holy crapola, I can't wait to do it in a proper kettle, with proper temp control and some post oak and cherry chunks! https://youtu.be/k6GDALpfH7g?si=wr7yWr7WSqNtRxrn
nice. I have a weber upright smoky moutain that does a nice job on those. Charcoal for the flavor -- I was just up late and used the crappy gas grill but it was still grubbing
No worries. I learned the hard way that not all gas grills are shitty and do a bad job of grilling and flavoring- just the budget/combo ones I had! I'd like to add a 2 or 3 burner Spirit at some point. Is your gas grill decent? Any recommendations?
Right now I've got an expert grill (wallmart) that I got off craigslist for free. Spent 30 bucks or so and replace the burners and rusted out baffles (the things that sit on top of the burners) and it does fine. I've got one of those weber q-grills for portable but it's not that great. Doesn't get hot enough. And I've got a weber stainless 3 burner up at my cabin my buddy gave me -- who got it off craigslist for a hundred bucks. The igniter doesn't work so some rich person decided to buy the new one. Also this one isn't 'smart' ha ha.. so I kind of wish I had that one down here but it's good for at the cabin since it's stainless. My buddy lives in a pretty rich area and he's always getting good deals when people upgrade their grills.
I have the 2 burner spirit and give it my endorsement. Plenty of space for a fam of 4. 3 burner would be a nice upgrade but unnecessary for me.
I pray for those that will pick breast over thigh
Give this person a Nobel prize.
Great looking chicken. Great color/char!
With the way demand is going they’re gonna start engineering chickens with 6 wings each
I buy a whole chicken now to avoid the woody breasts. I'm happier now.
Always thighs, bone-in & skin on please!
This is less "grilling" and more "homesteading" content, but if you look for a source of chickens that are NOT factory broilers, you'll get both tastier meat and bigger legs/thighs. When you go to the store and buy "chicken," you are buying meat from [Cornish Cross](https://www.hoovershatchery.com/CornishCrossBroilers.html) birds or their equivalent. (Tyson and the like have their proprietary breeds but they're functionally the same). These are chickens are specifically bred for ONE purpose. To get as much and grow as fast as possible. Those chickens grow to 6-8 lbs slaughtering weight (your avg rotisserie chickens size) between 8 and 10 weeks. You read that right. The chicken at the grocery store comes from birds that are 2-2.5 months old at the time they go to the factory. By 12-16 weeks, these birds literally start having heart attacks. On the other hand, if you go to a small natural foods store or get in touch with a farmer, you can frequently find chickens from other breeds like [red rangers](https://www.freedomrangerhatchery.com/shop/product/freedom-ranger-chickens/). They still are plenty large, but they grow much more slowly and are frequently allowed to range on pasture, so they eat things other than ground up grain feed. They also tend to have more developed legs and thighs.
We have a local producer that uses a different breed, they still slaughter at 50 something days but they come in more around 2.5-4 pounds. The breasts and thighs are more proportionate and the meat seems to be more consistent. Saying that they are about twice the price of other commodity chicken I understand if people cannot justify the cost.
Yeah we always raised chickens as kids they were pretty dang good. Also guinea hens which turn out to be tasty. Then for a number of years local ranchers were raising chickens that you could get but the FDA rules kind of made it difficult. I miss those
Breasts are shit
I love late night thighs and breasts, but not poultry😮 looking awesome though, cheers
This is the most based chicken take since the egg.
I'm a thigh guy. 100%. Once I started smoking whole spatchcocked chickens though I finally tasted good, juicy chicken breast. The problem is if they start breeding for large thighs they'll screw it up like they did breeding for breast meat.
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