Half-Grillin', Half-Chillin'

Everything Grilled. We LOVE pictures.

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Sailor Kenshin
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Half-Grillin', Half-Chillin'

Postby Sailor Kenshin » Sat Oct 06, 2018 4:33 pm

Remember those two cheap chickens we dismembered? Today was bone-in, skin-on chicken thighs, marinated in a mustard-ketchup-mayo sauce, drained, patted dry, and shaken with Sailor's Secret Rub (AKA, tail ends of every rub ever made). Grilled indirect at 350° for about 35 minutes, then flipped to crisp up the skin for about five.


Image


Plated with tot crowns and some mixed vejables from the garden.

Image


Drank a Saranac IPA with this. What was I thinking? Why did we buy this huge mixed multipack? Because the labels were pretty? :dont:
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Professor Bunky
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Re: Half-Grillin', Half-Chillin'

Postby Professor Bunky » Sat Oct 06, 2018 6:02 pm

The thighs did come out very good this way, just using the gas grill. :D
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OldUsedParts
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Re: Half-Grillin', Half-Chillin'

Postby OldUsedParts » Sat Oct 06, 2018 6:08 pm

Just in time for my Supper but you'd have to send it by Rocket Ship to get it hear before Breakfast. Nice Plate Y'all and Home Grown Veggies Rock :tup: :salut: :cheers:
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Sailor Kenshin
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Re: Half-Grillin', Half-Chillin'

Postby Sailor Kenshin » Sun Oct 07, 2018 9:52 am

Thanks, OUP...those were wax beans, chard and Cubanelle peppers.
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bsooner75
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Re: Half-Grillin', Half-Chillin'

Postby bsooner75 » Sun Oct 07, 2018 9:52 am

That looks really good


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Joernolav
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Re: Half-Grillin', Half-Chillin'

Postby Joernolav » Sun Oct 07, 2018 10:14 am

Too far to ship to Norway?

I love chicken and yours look great.

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Smoking Piney
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Re: Half-Grillin', Half-Chillin'

Postby Smoking Piney » Sun Oct 07, 2018 11:28 am

Killer plate! :salut:
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Re: Half-Grillin', Half-Chillin'

Postby TexMike » Sun Oct 07, 2018 2:28 pm

A fine looking feast! :laughing7: :laughing7:
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Re: Half-Grillin', Half-Chillin'

Postby Mohitb793 » Sun Nov 25, 2018 4:22 am

Sailor Kenshin wrote:Remember those two cheap chickens we dismembered? Today was bone-in, skin-on chicken thighs, marinated in a mustard-ketchup-mayo sauce, drained, patted dry, and shaken with Sailor's Secret Rub (AKA, tail ends of every rub ever made). Grilled indirect at 350° for about 35 minutes, then flipped to crisp up the skin for about five.


Image


Plated with tot crowns and some mixed vejables from the garden.

Image


Drank a Saranac IPA with this. What was I thinking? Why did we buy this huge mixed multipack? Because the labels were pretty? :dont:


darn! That looks so delicious.
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TwoGuysBBQ
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Re: Half-Grillin', Half-Chillin'

Postby TwoGuysBBQ » Sun Nov 25, 2018 8:44 am

Good looking thighs right there. :chef: I prefer thighs all day long.

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