The Texas BBQ Forum

Tried my hand at some Huli Huli chicken. Been trying to duplicate what they have just outside Pensacola, Fla. at the Huli Huli grill. Turned out good but no where close to what they do. Will keep trying. I have got close on the Huli Huli ribs that they serve. Will be trying another variation on the ribs tomorrow.

you'll get it, Chris, nuttin wrong with "almost" - - -

Man Chris, those look good!

Mind sharing what ya did?

I flipped mine about every 8-10 minutes. Did it in the Akorn at about 350 degrees. Haven't been using the Akorn a lot lately because the Old Smokey is just too easy and I figured the temp would go bananas opening the lid that much but I set it up differently this time. Instead of lighting the coals and let it come up to temp, I lit about 3/4 chimney and got them all going and dumped them in. Let it come up to temp and it held +/- 10 all the way through the cook even opening the lid every few minutes. Going to try this method on the ribs tomorrow.

castironchris wrote:

hulihulichicken.PNG

I flipped mine about every 8-10 minutes. Did it in the Akorn at about 350 degrees. Haven't been using the Akorn a lot lately because the Old Smokey is just too easy and I figured the temp would go bananas opening the lid that much but I set it up differently this time. Instead of lighting the coals and let it come up to temp, I lit about 3/4 chimney and got them all going and dumped them in. Let it come up to temp and it held +/- 10 all the way through the cook even opening the lid every few minutes. Going to try this method on the ribs tomorrow.

Thanks Chris! Read it to the wife and she said "you're making that for Sunday right?"

Wife bought thighs yesterday for during the week. Guess what I'm doing? Post a pic after I've done it.

Russ

I like that recipe.

Dude, that chicken looks spot on !! Love the color. Thx for sharing that recipe, I'm gonna jump on it to with the other members here.

I have got to try this.

Appreciate the recipe .. Gonna cook that up Tuesday
As far as yours goes - the picture does look like they would be tasty, where do you think you
might make some tweaks?
Did you use Skin On Bone In Thighs? and also how long did you marinade them - The recipe
gives you a nice window that would be dependent on your time restraints the day of the cook.
I will try a 6 hour window for the first cook and I will be using BLSL Thighs.

Hey cowboy, I'm doing them tomorrow , but that's Wednesday here.

Russ

We did them last night, though I neglected to take pictures.

Marinated boneless skinless thighs for 3 hours. I'd say marinate longer.

But man, the flavor on these things was great! The wife even put it in the recipe box without my asking.

Thanks for sharing!

Mine did have the skin on and I didn't marinate. Before I tweaked any I will probably try boneless skinless and marinate them. I think I will probably marinate them overnight and see how they are. I haven't been able to tell I marinated BLSL thighs in the past but then again I never marinated more than a couple hours.
Glad you enjoyed them TX!

I got side tracked by smoking a chub of Bologna on Tuesday so this will need to wait until my next day off