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Old 07-07-2011, 05:15 PM   #1
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Join Date: 10-10-10
Location: Fort Wayne, Indiana
Default Chicken Thighs - Boneless/Skinless with Pron

Picked up about 8 lbs of Boneless/Skinless thighs and put them on the OTG using Stubbs with Pear wood for smoke. Here is the progression:

Dusted with Famous Dave's Rib Rub, EVOO, and Kosher Salt

On the Kettle with our homemade hover grill in place for capacity

Cooked at 250* for 1hr 45min and they are off, spritzed with AJ/Apple Cider Vinegar every 45 min

Summer Squash / Zucc's / Onions done on our 1950's Sears (Coleman) white gas stove

Plated up and ready to eat! Drizzle of Alabama Sauce and SBR/Apple Cider Vinegar mix BBQ Sauce.

Boy were they good. Wife had great things to say about the "Weber Collection" on the deck! Lots left for lunches/dinners/snacks!!
22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue

Last edited by redvert05; 07-07-2011 at 07:21 PM..
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