Recipe: Confit Smoked Chicken Thighs
It was an outrageously expensive A5 Wagyu brisket that lured me to Austin. The team at LeRoy and Lewis had plans to smoke it, and they offered me a taste. It was the height of barbecue decadence, but that day in November, owner Evan LeRoy also served a more humble dish that has proved just as memorable. He and his crew prepared rabbit carnitas, and my portion was a leg quarter, which looked like it came from a skinny chicken. The meat had been smoked, then submerged in warm pork fat for hours. After an overnight chill, the rabbit quarters were reheated over direct heat. It was incredibly tender and juicy, and it got me wondering how to get more pitmasters to embrace a similar…View Original Post
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Source: Texas Monthly