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Old 10-07-2009, 07:36 AM   #14
Full Fledged Farker

Join Date: 08-31-08
Location: Kansas City, MO

When I am doing the quick weeknight thing I usually keep it pretty simple...marinade in Lowery's Baja Chipotle and then direct grill. I typically only flip once, and I don't usually baste them during cooking. When I am doing a bigger whole family party type thing, I will typically go ahead and do the comp thighs.
"Bacon is the gateway meat." - Chef Ryan Farr
Carpe Lardum!

Dark Horse BBQ Competition Team
Certified Moink Baller

Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver
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