Rich Dahl
R.I.P. 7/21/2024
Last week Mark put up a video on Blueberry Barbeque Chicken
https://tvwbb.com/showthread.php?78308-Blueberry-Bourbon-Barbecue-Chicken-on-the-210-Spirit
That peaked my interest because we just happened to pick up a large container of blueberries on sale and I was trying to think of some way to use up the extra ones.
I did a few things a little differently, I used bone in skinless thighs instead of BSCB and cooked indirect instead of direct. After getting the thighs a little color before glazing on direct heat. Didn’t want the glaze dripping on to the FBs, so foil under the thighs indirect
For the glaze I used Weber’s regular rub but no Creole seasoning and used Sweet Baby Rays Regular BBQ sauce.
Glazed the thighs about every ten minutes until the thighs were done.
Total time about two hours, an hour for the glaze and hour to cook the thighs.
Barb grilled some corn on the bone and made a plate salad as sides.
Let me say this, the glaze was outstanding and we will be defiantly doing this again.
Seasoned
[/url]
100_5140 by Richard Dahl, on Flickr[/IMG]
On high heat for a little color
[/url]100_5145 by Richard Dahl, on Flickr[/IMG]
Glaze is ready to go
[/url]100_5143 by Richard Dahl, on Flickr[/IMG]
First coating of glaze
[/url]100_5146 by Richard Dahl, on Flickr[/IMG]
After five coatings of glaze
[/url]100_5151 by Richard Dahl, on Flickr[/IMG]
Done
[/url]100_5152 by Richard Dahl, on Flickr[/IMG]
Plated
[/url]100_5158 by Richard Dahl, on Flickr[/IMG]
Have a great week.
https://tvwbb.com/showthread.php?78308-Blueberry-Bourbon-Barbecue-Chicken-on-the-210-Spirit
That peaked my interest because we just happened to pick up a large container of blueberries on sale and I was trying to think of some way to use up the extra ones.
I did a few things a little differently, I used bone in skinless thighs instead of BSCB and cooked indirect instead of direct. After getting the thighs a little color before glazing on direct heat. Didn’t want the glaze dripping on to the FBs, so foil under the thighs indirect
For the glaze I used Weber’s regular rub but no Creole seasoning and used Sweet Baby Rays Regular BBQ sauce.
Glazed the thighs about every ten minutes until the thighs were done.
Total time about two hours, an hour for the glaze and hour to cook the thighs.
Barb grilled some corn on the bone and made a plate salad as sides.
Let me say this, the glaze was outstanding and we will be defiantly doing this again.
Seasoned
100_5140 by Richard Dahl, on Flickr[/IMG]
On high heat for a little color
Glaze is ready to go
First coating of glaze
After five coatings of glaze
Done
Plated
Have a great week.
That is why I have gas and charcoal, I use my charcoal grill for cooks like this with lots of sauce that gets burned off and dumped with the ashes, VS gooping up my gasser. To each their own but that is the way I cook heavy sauced meats, instead of the tin foil method which doesn't seem to give me the direct cooking results we prefer
