Pseudo-Burnt-Ends (SV-Chicken Thighs)

It wasn't my concept, but I was the one who executed this idea. I was asked many months ago to make Burnt-Ends using Chicken Thighs. 

At first, I was why??? I had a few thoughts when asked, but nothing that was earth-shattering or had a wow factor. I was asked several more times, and I said, why not. I sat on it for a bit longer and figured out how to proceed. 

Conceptualizing the idea and what I wanted the final product to look like was essential. The Chicken had to resemble a Burnt-Ends. The use of the skin, in my opinion, was critical to the taste and because of the fat content. The is what makes everything taste good. This is the whole reason we use the Point of the Brisket to make Burnt-Ends (Fat Rules). Anyhow after a few Food Dreams, I figured out how to proceed. Yea, most guys dream of sex, but I dream of food and work out my ideas. 

Depending on the size of the thigh, each one should yield 3-4 Burnt-Ends. Keeping the skin intact and remove the bone and any cartilage. 

Choose your favorite Rub and douse each side with a little. Roll up very tight. The skin will end up inside the roulade if you have a lot, and that's okay. The more skin, the more fat we have. Place on cutting board and place in the freezer for a bit to partially freeze. You don't want them frozen but very firm, which will help keep the shape when vac sealing. Refrigerate between 12-36 hours to dry-brine. 

Sous-Vide Process at 145f for 4-Hrs. Shock and Refrigerate. You want them to be very cold when you smoke them. Cold, wet meat attracts smoke and gives you wiggle room to sear/smoke longer. 

Remove cold chicken from refrigerator and cut into bite sizes Burnt Ends. Like I said earlier, you may get 3-4 pieces per thigh.  Add some more spices and BBQ-Sauce. In retrospect, I should have added some brown sugar to help with the caramelization. 

I used a shallow pan that was punctured with an ice pick. Place a thick blanket or towel on the cutting board and puncture as many holes as you want. Place a rack above the pan with the chicken. The rack and the perforated pan will allow smoke to circulate. Smoke at 220-225f for a bit, then crack up the heat to 500f. You want to render some of that fat and crisp up that skin.

I had previously made some SV-Corn at 180f at 5-Hrs. I placed some mayo, some spices, and cotija cheese on the corn and tossed them on the grill to heat through. I was not satisfied with the skin's crispiness, so the chicken went directly on the pan to crisp up a bit.

It was delicious, and I made some kick-ass Tacos. 

Yes, other methods can offer the same level of success.