Dave from Denver
TVWBB Wizard
This article posted recently on the food blog/community Serious Eats. Apparently it's a take on a recipe by Husbands and Hart from the book "Wicked Good BBQ"
http://www.seriouseats.com/rec...-chicken-thighs.html
This article presents a take on the method of removing the skin, scraping it, and re-applying it to each thigh, and the pictures explain the process pretty well.
The concept of using a white rub is interesting. It might make sauce matching a little difficult but in my opinion these flavors look pretty good. They are lacking in heat, though.
You guys have any thoughts on this recipe? I have a team practice coming up and I might give it a shot.
http://www.seriouseats.com/rec...-chicken-thighs.html
This article presents a take on the method of removing the skin, scraping it, and re-applying it to each thigh, and the pictures explain the process pretty well.
The concept of using a white rub is interesting. It might make sauce matching a little difficult but in my opinion these flavors look pretty good. They are lacking in heat, though.
You guys have any thoughts on this recipe? I have a team practice coming up and I might give it a shot.