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Chicken thighs

More Eggin' in the rain - although I managed to do most of it during a break in the storm.  Had some boneless, skinless thighs from Costco that had been in the freezer for long enough, so we decided to cook 'em up tonight. 

Rubbed the thighs with DP Shakin' The Tree, then cooked raised direct (CI grate, group buy extender, regular grate - worked really well!) around 400* for roughly 7 minutes a side.  Used a few smallish chunks of cherry wood smoke for a little extra flavor.  After the thighs read 180*+, I pulled 'em, spun 'em in some sauce (western Carolina/Lexington-style), and slapped 'em back on the Egg for a bit per side - just enough to get a little caramelization going - and foiled 'em for about 10 minutes.  

They turned out tender and delicious, with just a hint of sweetness from the smoke and sauce.  We served 'em with sauteed mixed greens (spinach, chard, kale) with shallot and garlic and sweet potato tots with sriracha mayo.

Now, pics:


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[Northern] Virginia is for [meat] lovers.

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