Well That Was Fun

 

Part of the UK LSP contingent have descended upon Dallas and it only seemed right to join in for Labor Day festivities; part of this meant grilling chicken thighs. It's not hard, fire up the Weber, brush the thighs with olive oil, apply salt and pepper, then grill on indirect heat, covered, for 40 minutes. Enjoy a glass of something cold, this is Texas, while you wait.

After 30 minutes or so uncover the succulent thighs and behold their indirect heat awesomeness, then brush with BBQ sauce if you like or not if you don't, no rule. Here's the thing. Some people don't like BBQ sauce on their thighs, they're chicken thigh purists and that's OK. 

I do, and like way it caramelizes, adding to the flavor of the crispy skin. Whatever, Operation Brush The Thighs complete, flip 'em onto direct heat for around 5 minutes for a sizzling char. Flip, repeat, remove from the grill to rest and eat.

Well done, you've grilled up a delicious, affordable, juicy chicken feast for the Labor Day team. And what can we say? What we always say. Fall upon your scoff.

Like a Warrior,

LSP

PS. Have you heard about the British comedian who was arrested at Heathrow for three anti trans posts on social media? More on that anon.

Chicken

 

There's chicken, as in we're going to tariff all you asset stripping Quislings and your globalist offshore cronies, so bring it on if you dare, and then there's chicken, as in the meat. In full sympathy with the former, I cheerfully set about the inward spirit of the thing with the latter, buying a 4 Pack of skin on, bone in thighs.

Unlike steak, at least for now, these tasty little beasts are still affordable, coming in at a mere 6 bucks a pack, and they're made in America, which is what it's all about. So look down upon those thighs with glowing favor like the patriot you are, and get to work.

 

Step One: Fire up the grill, I use a whole funnel of charcoal. Step Two: Wash the chicken in case RFK Jnr hasn't caught all the chemicals, and pat 'em dry with paper towel. Step Three: Brush the chicks with olive oil and apply salt and pepper to both sides. You may or may not trim excess skin. I don't, surely that extra, crispy chicken skin adds to the net result. Step Four: Place thighs in fridge and empty the funnel into one half of the grill kettle, you're going for indirect heat, obviously. Well done, you've got this far.

Maybe you take a breather at this point, but don't wander off task, you want those coals hot. That in mind, oil up the grill grate, place over heat and cover the thing with its lid. Idea being to heat up grate and kettle like an oven, those thighs should sizzle when they hit the grate. That's Step Five, Step Six is simple. Put the thighs on the grate near to but not over the coals, then cover for around 30 or 40 minutes. Let the heat do its thing while you listen to the good old Grateful Dead, Lully, Glinka, Waylon, Cash, Blue Oyster Cult and all of that. A pleasant interlude.

Then boom, time to take the lid off that grill and behold succulent thighs, juices running clear. Result, near perfection. Is there a next step, beyond eating the tasty little beasts? Some say there is and I've been following their advice, it's this. Brush the chicken with your BBQ sauce of choice, I'm using Stubbs, you probably make your own, turn meat to heat, brush other side, cover for a few minutes and repeat. The sauce will caramelize and char; be careful though, you don't want to burn the thighs, unless you like that. Some do, no rule.

Mission accomplished, serve that chicken up and fall upon your scoff.

Like a warrior,

LSP