I used red potatoes, green and red peppers, yellow onion, and mushrooms. The mixture was topped with pats
of butter and then everything was seasoned with Garlic Pepper.
Chicken thighs were brined for 4 hours in Oakridge BBQ Game Changer brine. Thighs were then rinsed off and
seasoned with Plowboys Yardbird rub. Thighs were then placed back into the refrigerator for the next 4 hours
to dry out.
Thighs and potatoes put into the Grid Iron which was preheated to 275. I am burning Pecan pellets tonight.
Chicken and potatoes are done. Chicken was glazed with a 50/50 mixture of Blues Hog Original and Blues Hog
Tennessee Red.
Your plate!
A simple and delicious Thursday night dinner.
