Let's try this again.
Skin a chicken thigh.
Rub with oil and then the rub of choice.
Cook halfway thru at temps intended for your ribs, butts, whatever.
Mop (that is spelled SPRAY) with a mixture of, in this case
half cherry soda or cherry coke and half cider vinegar with some
light oil (canola) just 2 Tbs or so added, as you would
if you were actually cooking the intended item.
All soda is
too much sugar. IMO
Glaze at the chosen time, finish as desired.
Options are, but not limited to:
Continue low and slow.
Raise the heat to help color the glaze.
Low direct grilling to carmelize the glaze and crisp it up.
The beauty of this is to use several (family pack time!!!
Change the variables anyway you choose
More heat, less heat.
More mop, less mop, glaze now, glaze later.
Find out how the add on’s react.
Thighs are cheap! (mistakes can be tasty!!)
Thighs are done MUCH quicker.
Thighs are dense, moist meat.
So is pork.
I'm not trying to sound like a jerk. But use the tools at hand.
If it's an important event, you will find out how your sauce, glaze and techniques
react with heat before it blows up in your face. NOT
I've done 20 years of stuff for church. From Sloppy Joe’s
and the most amazing Silver Queen corn (a member grew it
and picked it that very afternoon) for 300, ribs and chix for 200
to the latest one for a paltry 60 ish.
I've done this prior to each event avoiding many problems ahead of time.
Just like restaurant kitchens practice cook a new dish until it's
They all began with a test cook based on the above.
It really helped when something unexpected popped up.
It really helps with the confidence level
You are absolutely on the right track.
I'm just offering a couple of tricks to help speed it along.
Try it! I resisted it at first as a waste of time untill I screwed up a party!
Very much lookin forward to hearing the results!