It’s chicken thigh season! For more check out www.northeastbbq.com

It’s chicken thigh season! While chicken wing prices are outrageous a way better option are chicken thighs. Always inexpensive in the markets and super easy to cook. Two super full charcoal baskets with the coals ripping and offset on the charcoal grate. Lay a large piece of foil next to it and under where you’ll place your chicken thighs. Take chicken out of package, Pat dry with paper towels, lightly coat with peanut and then your favorite rub. Arrange chicken on grill grate opposite the coals and over the foil so the foil catches the large amount of chicken fat drippings. Keep all vents wide open and let it rip for 40 minutes covered with top vent wide open. Uncover- sauce- recover for 7 minutes to let sauce set up. Done- enjoy!!!

Why haven’t I made compound butter before? here’s what to do with those leftover fresh herbs you buy at The supermarket.

I see you compound butter.

It’s sooooo easy and sooooo satisfying. You gotta try it.

Leave a stick of butter (or more if you want to make a bunch) on the counter for at least a half hour to soften.

Put it in a bowl in the microwave for 12 seconds to soften further.

Cut into chunks in the bowl.

Mix in whatever herbs and seasonings you think would go well together.

I used finely chopped rosemary and thyme, crushed up and minced garlic, red pepper flakes, coarse black pepper and salt. (Use whatever appeals to you)

Then place it back on the butter wrapper and fold up and place back in the fridge for when you are ready to use it. Some people I see on youtube videos roll it up into tubes on parchment paper. It looks a little fancier but I didn’t have any.

It’s so simple I suggest you give it a whirl. I’m looking forward to experimenting with different ingredients and using it on some home cooked bread.

Angus Prime rib Is On Sale At Stop and Shop For Outrageously Low $5.99Lb (Normally $18.49lb)

I Frenched it, cut the ribs off and re-tied them back on.
Made a rub with fresh chopped rosemary, thyme, sage, garlic, coarse salt crushed pepper
There were a few sprigs of garlic left so i tucked them under the butcher’s twine
Grill setup- Offset coals with peach wood. 275 grill temp vents half way once we hit 200 on the grill thermometer
At 105F internal Temp
at 125 F internal

Watch the video above for the cut. It was absolute perfection.

Been absolutely loving ChickenOn The @WeberGrills Kettle.

Key wioth chicken is to pat it dry, lightly pat with peanut oil and then season and let air dry for about an hour before it hits teh grate.

High heat cooking with a full chimney of lit coals in a charcoal basket on teh opposite side of the grill than where you cook the meat.

Bring to 150 internal tehn mop with BBQ sauce.

Cover again and pull of the grill when internal temp gets to 165.

Mangia!