Now...when using Natural Lump Charcoal, I've learned that it is VERY important to not just light the grill but to let it get up to temperature before I even think about putting meat or anything else on it. A couple times before I was so enlightened, I would put meat on the grill while blue/white smoke was still coming out the top. These are the impurities that the natural charcoal is burning off...so wait until the only thing coming out the top of your grill is HEAT! :D
So, I know from past experience that blog folks don't dig seeing raw meat so I didn't take any pix of the chicken prior to prepping. But here's a semi-wet rub that I created....take some concentrated tomato puree, add some Chipotle puree (about 1/3 as much relative to the tomato paste), dark brown sugar, salt, pepper, onion powder and garlic powder. Let that sit for a little while to blend then added it to some chicken thighs to give some flavor. Now...most people (including myself when I don't have tons of time) cook thighs at around 350 'till done. What I did in this situation was to cook 'em low (200 degrees) and slow (3 hours). I hit it with soem reserved glaze from time to time but not too often...remember..."if you are lookin' you ain't cookin'". What came out I have to say was pretty damn yummy:
Little sweet...little spicay and really tender. I'd totally recommend the slow/low thighs if you haven't done it. Now...just so you can see what Boston has been up to last week.....I got outta work last Thursday at lunch to go see the Celtics celebrate their 17th championship:
The crowds were outta control, but it was really nice to be able to get out and enjoy a really nice day out with some nutty but fun sports fans. I know that people around here have been waiting since 1986 to celebrate a championship and as I was one of the kids walkin' around in the 6th grade with a Celtics cap, I had to smile and enjoy the moment.
**********GROOVY SLOW/LOW MUSIC****************
The Stills - Still in Love