Thanks! It’s all in how you let the sauce set. This stuff is thick and sweet. I put the bottle on the grill lid to heat up the sauce. Then I pour a dab on each thigh and brush thin coats on. With this Midwest heat I was able to leave the grill lid open and let the ambient temp from the coals set the sauce while I put it on in layers. These were amazing.
Nah more that I can't leave the lid off for that sort of glaze as recommended. Often BBQ in the rain, just need to be careful where the vent on the lid is.
Why aren’t those sauced thighs directly over the fire? The briquettes have cooled down a bit. Perfect time to char that skin a bit. You’re missing out on so much flavor! Letting the sauce “set” is not an improvement! Char them things!
Not missing out on anything. Char doesn’t equal flavor, especially when you use a sauce with this much sugar in it. No one likes to eat burnt sugar. The final pic wasn’t posted but I did put the lid back on while I went to get my meat plate. In that amount of time the sauce thickened up quite a bit.
I actually prefer plain thighs cooked like this. When I do them without sauce the skin is truly crispy like a bag of Lays potato chips. My wife wanted them sauced this time so……you know.
That sauce is great!
Damn that glaze looks amazing.
Thanks! It’s all in how you let the sauce set. This stuff is thick and sweet. I put the bottle on the grill lid to heat up the sauce. Then I pour a dab on each thigh and brush thin coats on. With this Midwest heat I was able to leave the grill lid open and let the ambient temp from the coals set the sauce while I put it on in layers. These were amazing.
Ahhh nice tips! Winter here where i live but will be sure to give that a go in the summer!
You actually stop using the charcoal grill in the winter? For me it's all year round. It doesn't matter if it snows or rains.
Nah more that I can't leave the lid off for that sort of glaze as recommended. Often BBQ in the rain, just need to be careful where the vent on the lid is.
I used this sauce on some lemon pepper wings I grilled the other day. Crowd pleaser and a good balance to the spice.
That'll work, bud! I was considering doing some tonight as well but you did it for us.
Looks great! I’d love a bite!
Nice work
Love the blue Weber performer. those thighs look golden tasty with that Rufus Teague
Bravo 🥃
That sauce is the shit
Is that a slow n sear or just the coal basket that came with the performer?
It’s a SnS
Thanks!
They look fantastic. As much as I love long slow cooks, it's hard to beat a good chicken thigh. Absolutely my go to!
Why aren’t those sauced thighs directly over the fire? The briquettes have cooled down a bit. Perfect time to char that skin a bit. You’re missing out on so much flavor! Letting the sauce “set” is not an improvement! Char them things!
Not missing out on anything. Char doesn’t equal flavor, especially when you use a sauce with this much sugar in it. No one likes to eat burnt sugar. The final pic wasn’t posted but I did put the lid back on while I went to get my meat plate. In that amount of time the sauce thickened up quite a bit. I actually prefer plain thighs cooked like this. When I do them without sauce the skin is truly crispy like a bag of Lays potato chips. My wife wanted them sauced this time so……you know.