OMG......... when I was young, I preferred white meat (chicken)...... my father preferred dark meat (legs and thighs).......
As I grew older I saw the error of my ways and crossed over to the 'dark side'. For several years now I've cooked chicken thighs on the (gas) grill using my mothers baste (a combination of butter, cider vinegar and a few other secret ingredients (reply if you want the recipe).
But THIS was the first time I cooked the thighs on my Green Egg........ OMG....... the extra flavor from the natural charcoal gave the thighs a woody flavor that NO ONE can get from either a gas grill or from those poisonous briquettes.
I'm still in chicken heaven...........
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Guess I wasn't special enough to get the secret recipe. Could you send it to me?
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