Opened up the thighs, sprinkled some SB Clucker Dust on them, a little yellow mustard, and some dill slices. Rolled them up, wrapped them in bacon, put a light coat of BBQ sauce on them, and let them sit in the fridge for about two hours before they went on the BGE with a kiss of hickory smoke.
Skewered the shrimp and marinaded them in Italian dressing for about an hour before they hit the BGE.
Gonna be a good dinner tonight when my wife comes home.
Wishing everyone an excellent weekend!
