The Mrs and I are heading out this evening for a little canoe ride, and it was my job to cook up the picnic dinner. I had a mega pack of chicken thighs in the fridge and a new rub to try out.
On my business trips, I have been frequenting BBQ shops as time permits to find NOS parts and to find some new rub flavors. One that I recently picked up is Butchers BBQ Honey Rub. This stuff is truly addicting. Perfect balance of sweet, salty, hint of hot. I could just put raw spoonfuls of the stuff in my gullet - its that good.
Took the skin off the chicken thighs, put some olive oil on them, and dosed liberally with rub. My cooking set up is one that my bbq master guru (buckie) taught me. Note the "buckie brick". I used royal oak with 2 chucks of cherry wood (thanks cuda dan). Left the lid on and cooked until my trusty thermopen said its time to take them off:
Another angle of the buckie brick method:
Once I brought the chicken inside, I sprinkled some more rub on and covered with foil. The payoff:
This is the third cook I have done since my recent lid modification. One of the most useful mods I have done - really keeps the lid out of the way when tending to the fire. Highly recommended!
Made up a garbanzo bean salad, some fresh fruit, and the chicken. The Mrs is bringing the Chardonnay. Should be a nice evening in the Sierras.
Winz