• Big Rick Stuart

Winner Winner Chicken Dinner!

Winner Winner Chicken Dinner!

with Altesino Brunello di Montalcino


#DangerMenCooking


I cut the skin on the chicken thighs (to let the fat drain when cooking) and put some CRC BBQ Riley's Sweet Pecan Rub on both sides.

You probably have to order it online here but it is good. I use it for a lot of BBQ and grilling





I used a 50/50 mix of mesquite charcoal from Lazzari and Kingsford in my Bog Green Egg. When the coals had that white ash covering I used the vents to get the temp to settle at 400 degrees and put the chicken on over indirect heat using the Big Green Egg Plate Setter. On a gas grill just turn off some of the burners to cook indirect.


At 30 minutes I turned them over.


At about 45 minutes I put a light coating of BBQ sauce on them then continued to cook for another 10 minutes.


The sauce I used is Pappy's Sauce for Sissies and G Hughes Sugar Free Hickory.


When the thighs got to 160 I took them off and covered them to rest. The internal temperature goes up a little while I get everything else ready.


They were great!


The wine was really good. This sangiovese had great flavors with the chicken, tomatoes, and other goodies at dinner. Get it from my friends at Cellar Collections in Napa from their online wine shop


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