We’ve had a spectacular day here in DFW, with temps in the mid-50s, blue skies and hardly any wind. After spending the day raking leaves, I decided to grill some chicken thighs. I didn’t have too much time, so I only dry brined for an hour or so. Dried off the thighs, coated them with a very thin layer of olive oil, and dusted them with flour seasoned with Lanes Scorpion Rub and R Butts R Smokin Cherry Habanero rub. The flour, along with cooking high in the dome on the extension grate, was intended to crisp up the skin, which it did. But I ended up saucing them with Sweet Baby Rays Sweet and Spicy BBQ Sauce. Cooked indirect at 450° - powered by Revolver Blood and Honey Texas Ale. Turned out great - nice and juicy!
