drums and thighs

[Dwain Pannell]

I just put some dark meat pieces on for a Sunday afternoon family gathering. On half I used Bad Byron's rub and the other half I dusted with Tang and a homemade concoction which is probably fairly routine (paprika, salt, sugar, etc). I also made some Shiner Bock glaze and a BBQ Sauce I'll use half on each for four different variations on a theme to see who likes what best. I used a wooden skewer to remind me which is which.

 

[Chad M. Anders]

Looks like your off to a great start Dwain.

 

[Dwain Pannell]

My family likes a crispier skin than slow smoking provides so I removed the grill, the mid section, and place the grill on direct heat.

This is the finished product with Tang and homemade rub and the Shiner Bock glaze:

...and this is the Bad Byron's and a homemade BBQ sauce we call "Hank's" which is a friend of mine who the recipe is based on:

We served it up with the wife's mac 'n' cheese, Cock of the Walk slaw, and various condiments

 

[Don Cash]

Yum! Nice job.

 

[Jeremy Calow]

Chicken is always a good choice!

 

[Andy Beers]

that looks really good please E mail me some

 

[Wolgast]

Oh man that looks good!

 

[Mike Coffman]

Delicious looking meal and great photos Dwain!

 

[Jon Des.]

Pretty chicken. The Tang is a little unusual, but I like the sound of the Shiner Bock glaze. I wouldn't mind glazing my insides with some, but it's kind of hard to find up here.