BBQ Chicken & Summer Veg on the High Plains - w/ Pr0n

Just returned from a great (almost) week in Philly for a family wedding.

Both of us had a hankerin' for some barbecue chicken with summer veggies... especially some unexpected home-shelled & cooked black-eyed peas.

Thanks to a Trade Round of probably about a year ago, I've still got a bit of Charlie Mills BBQ Sauce left - What an awesome marinade for chicken thighs!



I let the kids soak most of the day, then dried them on a rack for about an hour before using the Vortex in the 22 Kettle to cook 'em up over lump.



The thighs were perfect - Crispy & Crunchy skin with lovely moist and flavorful meat underneath.

BossLady received some locally-farmed black-eyed peas that she shelled and cooked with a ham hock... shredded the ham hock, added some onion, and S&P. They were AWESOME - not mushy at all, and flavorful.

A hot house tomato (w/ S&P) and some homemade quick cucumber pickles rounded out the plate.



This is the best mid-week dinner I've cooked in a long while (it's nice to be on leave)!

Y'all hang in there. Almost to the weekend!

Thin blue and kind regards.

Awesome, Greg! That piggy looked divine. Glad you gave the Charlie Mills a try, and that it lived up to expectations.

Speaking of sauce on pork - I'm also a huge fan of Lexington Dip and John's Simple Eastern NC Sauce.

zippy12 said:

You get to BBQ

I get a hurricane

ugg

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Hang in there, Zip. Fingers crossed you folks don't get it too bad. My folks are a just a few miles inland from you.

kevinstaggs said:

Is that pepper on those tomatoes? Well played.

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I've always loved S & P on a sliced tomato... but I'm older now and I've upgraded to Pink Himalayan (Sea :loco Salt... and Tellicherry Pepper.

There's just something about fresh veg...