Breaking Down Chicken Thighs To See How Much Per Pound The Meat Costs

Posted on by Joey Ciaramitaro

I broke down some Skin on bone in chicken thighs( my favorite part of the bird to eat) to see how much it costs if you just use the meat. You could use the bones and skin for stock and other things but for this purpose I’m just concentrating on the meat.

I’m not gonna go crazy trying to get every last scrap of meat off the bones, just a simple cutting out. Speed, not yield.

First off the tag-

4.41 lbs @ $1.29/lb= $5.69

Broken down: skin-bones-meat
Skin- 13.6 oz
Bones 13.2 oz
Meat 2.21 lbs

$5.69 divided by 2.22 lbs of meat yield=$2.56 per lb of meat.

Much cheaper than boneless skinless thighs or breasts purchased.

Yakitori Scallops On A Retrofitted Charcoal Weber Go-Anywhere

Posted on by Joey Ciaramitaro

While at Restaurant Depot I bought some Carbon Del Sur lump charcoal. I had never tried it before but it was $15 for 18lbs compared to the Royal Oak which was roughly the same price but for 15lbs. In my experience Royal Oak is pretty inconsistent with huge chunks and some really small stuff that goes right through the charcoal grates so I figured I had nothing to lose trying out the Carbon Del Sur brand.

As it turns out the Carbon Del Sur was a pleasant surprise as it was pretty consistent the same size with no huge 5 inch diameter chunks like you may find in other brand lump charcoal. You’ll see in the video that for use on the small charcoal weber Go-Anywhere the size was just right.

I wrapped a couple of bricks in foil and placed them in the Charcoal Go-Anywhere (CGA) so that they would be facing each other and I could lay the scallop skewers so that just the tips of the wood skewers were over the foil wrapped bricks. The meat would be right over teh lump charcoal.

To prep the scallops I pat them dry with a paper towel and then spritzed olive oil and gave a generous coating of salt pepper garlic herb mix. Next placed two skewers through each sets of scallops so that they would be easy to flip and they wouldn’t just be rotating around on a single skewer.

Because I had soaked the wood skewers in water for 20 minutes or so I had no issues with them burning up. Each dripping from the scallops would hit the lump and sizzle up creating incredible flavor on the scallops.

As soon as I saw them getting good color I gave them a flip (about 3-4 minutes).

This would be a perfect beach setup. I’m a huge fan of the versatility the design of the CGA affords the chefs that use them. This classic grill is lightweight, portable and an extremely effective cooker.