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Yankee's take on bbq chicken


 

Tim Campbell

TVWBB Diamond Member
Had a hankering for some grilled chicken. Decided on bbq style. Authentic? Not really. But pretty tasty and a nice break from our usual Buffalo chicken.

Gave the chicken a buttermilk brine all day. Seasoned with Meathead's Memphis Dust.
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Indirect high heat using KBB and a chunk of peach wood.
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Wings and thighs after about 45 minutes. Started to glaze the thighs. Used store-bought sauce: Kinder's Garlic BBQ.
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Moved thighs over, started glazing the wings.
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And done. Served with some corn, potato salad, and a tasty zucchini gratin of sorts.
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Not terribly authentic but hit the spot. Not many leftovers. My son prefers our Buffalo wings to these...hard to blame him, but he devoured these. Swing by for lunch...got some left.
 

 

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