Mike Coffman
TVWBB Olympian
Started off with some potato wedges with some EVOO and garlic pepper.
Put onto the Performer, using B&B Lump charcoal from Wally World. I saw this the other day and
decided to give it a shot since it was supposed to be 100 percent oak.
Boneless, skinless thighs were marinated for 2 hours in Wickers. Seasoned with Lamberts Sweet Rub O’Mine.
Thighs joined the potatoes on the grill.
Thighs were given a bath of Plowboys Sweet 180.
Thighs and potatoes are done!
No plated pictures tonight. Thighs were delicious and not too sweet. Potatoes were cooked just
right but they were a tad bit spicy as I think I overdid the garlic pepper a bit. Nothing neither one
of us couldn’t handle. My first impression of the B&B lump is that the lump consists of large pieces
and it burns hot, but slow. I probably have enough left from this cook to do a couple more cooks
without adding very much new. Will see how this plays out with the rest of the bag.
Thanks for looking!
Put onto the Performer, using B&B Lump charcoal from Wally World. I saw this the other day and
decided to give it a shot since it was supposed to be 100 percent oak.
Boneless, skinless thighs were marinated for 2 hours in Wickers. Seasoned with Lamberts Sweet Rub O’Mine.
Thighs joined the potatoes on the grill.
Thighs were given a bath of Plowboys Sweet 180.
Thighs and potatoes are done!
No plated pictures tonight. Thighs were delicious and not too sweet. Potatoes were cooked just
right but they were a tad bit spicy as I think I overdid the garlic pepper a bit. Nothing neither one
of us couldn’t handle. My first impression of the B&B lump is that the lump consists of large pieces
and it burns hot, but slow. I probably have enough left from this cook to do a couple more cooks
without adding very much new. Will see how this plays out with the rest of the bag.
Thanks for looking!
