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I use everything from wine like I did in this Merlot Marinated Flank Steak with Spicy Chimichurri, to Asian inspired flavors like this recipe for Chicken Satay with Spicy Peanut Sauce, and dry rubs like this Spiced Coffee BBQ Rub, or my Basic BBQ Rub.
I have to credit Kevin for that great discovery.
I used to be a gas only kinda grill girl.
Not that there is anything wrong with that. It is easier to work with, and easier to keep clean.
BUT, and it is a BIG but, it doesn't bring the yummies like good ol' charcoal does.
So I put on my big girl boots and overcame my fear of fire. Well, the fear of lighting the charcoal. For some reason, I just had this huge mental block when it came to getting those coals going.
Silly I know.
I have some really weird mental blocks when it comes to certain culinary processes.
I can proudly annouce that I have mastered every one of them I have tried though, so I am batting 1000 gang.
Yay me ?
Not that you need a ton of skill to grill up these bad boys.
UBER easy, like stupid easy really.
God bless chicken thighs, they are so forgiving.....and tasty ??
I do have to admit that Kevin makes the best damn chicken thighs this side of.....well, wherever. However, he does use my rub and BBQ sauces so I am included in the mix there somewhere.