Oh hells yeah, food thread…
Drools…
I love food.
If you have a grill, You just need a meat thermometer, some chicken leg quarters, dry rub and some bbq sauce.
I use this on everything. Pork, beef, chicken- you name it. : www.allrecipes.com/recipe/17446/hughs-dry-rub/
I made this without the Worcestershire and liquid smoke and it was still amazing. (am sensitive to MSG and MSG-like compounds and my grill doubles as a smoker so the liquid smoke chemical cocktail seemed unnecessary. :Bourbon and Brown Sugar Barbecue Sauce Recipe | Epicurious
Pull the chicken out at 165F and it will be so juicy.
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