Pretty much everyone uses thighs. However, they need to be trimmed up to perfection. Trimming chicken takes the most time of all the meats. Here's the method:
- Find the BIGGEST thighs you can find (lefties work the best)
- Trim out all that nasty white fat that they leave on the meat
- flip the thigh over. There's a small piece of meat you can pluck off with 2 fingers. Remove it!
For 6 thighs get a bottle of Newmans Original dressing and pour it over the chicken in a zip lock bag and seal overnight.
Chicken takes 2 hours and is grilled hot and fast. Remove the chicken from the dressing and pat dry. Wrap the skin around the meat tightly and secure with tooth picks.
Get a grill up to high temp and place a half pan on it. Foreach thigh - cut a pad of butter into the pan and place the thigh skin side up. Cook 30 mins then flip. Cook another 30 mins skin side down - all this over medium heat. Sprinkle your rub on and flip again to skin side up for 15 min. Sprinkle again then flip. Crisp up the skin directly on the grill skin side down - flip, glaze and add a final sprinkle of rub to set in.
This is a modified DrBBQ technique that earned us our second walk last year. 2nd in chicken at Troy.
We got new techniques this year that involve this device:
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A certain team won a MAJOR contest last year using it.