First off, props to "Jumpin' Jim", whose recipe I used. I've not been able to track down the actual Jim, but from what I understand he was a competitive BBQ cook in the Midwest back in the earlier part of the decade. Second, thanks to my friends Tom and Christy, the Virginia BBQ Pirates, who told me about this recipe. Tom and Christy are sharing competition advice with me, and based on their success (and the taste of their entries in Front Royal last weekend), I'd probably do well to listen up real close.
- Next time I'll go lighter on the rub. The chicken was pretty spicy.
- I wasn't cooking these thighs for competition, so I wasn't too concerned with the appearance. Even so, they looked OK when I pulled them from the pan.
- The Cowpoke Pintos recipe called for 4-5 diced serrano chiles. I only added two, and trust me that was enough. In my opinion, 4-5 chiles would've made these beans too hot for most people.
Jumpin' Jim's Chicken Thighs Recipe
Virginia BBQ Pirates
Cowpoke Pinto Beans
The marinated and rubbed chicken at 2:30 cooking time and 163F. I pulled one thigh off the WSM and tried it right on the spot. Great moist texture and a nice subtle flavor from the Italian dressing.