How do you Q?
I'm damn addicted to grilling boneless, skinless chicken thighs. I never ate any kind of skinless chicken before WLS cause I was afraid it would dry out to bad cooking it w/o the skin. But I bought a package on a whim a couple of months ago and they don't dry out bad at all. Nothing fancy. Just throw 'em on the propane grill and sprinkle a little seasoning salt. My favorite seasoning salt right now is made by an outfit out of El Paso called "Great American Land and Cattle Company". I don't know if they sell it nationwide or if it's just regional, but it's good **** I cook up about 3 to 4 lbs at once and then store most of them in zip lock bags in the fridge. They're great by themselves, but I usually eat them folded up in a whole grain tortilla with lettuce, tomato, lofat cheese and some smokin' hot green sauce. This RNY has helped me give up the sweets and cut way back on fats. But it ain't doing **** to curb my appetite for salted grilled meat.
The free man owns himself. He can damage himself with either eating or drinking....... If he does he is certainly a damn fool, and he might possibly be a damned soul; but if he may not, he is not a free man any more than a dog.
I usually make a dry rub and cook it low and slow over about 2 hours per pound 240 - 250 degrees... Skin side up ummmmm um!
If you want a little sweetness, try some splenda brown sugar, orrrr I like to use this imitation sugar free honey...
My rub is usually just cayenne, cumin, chili powder onion flakes, garlic, salt and pepper... Mix to taste...
It kind of sucks because my taste buds like the cayenne more than most in my family!!! Normal to me is way too hot for others, except my son!
I don't know who said it but it sure sounds good:
"Walk a mile in my shoes before you decide they fit..."
IJ...
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