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Post by BBQ Butcher on Nov 13, 2006 11:36:04 GMT -5
Ok, for dinner let's do some chicken thighs Marinated in Italian dressing for a few hours, dusted with some Wolfe Rub regular and cooked indirect at 240° for a couple hours, until internal temp was around 180°. They were then glazed with a mix of Charlie Biegg's Maine Apple BBQ Sauce, honey and apple juice, temp raised and left on Junior another 15-20 minutes. Not pretty, but darn good eating'
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