Tonight I cooked chicken thighs using the method taught to me by Rod Gray at his BBQ class. I was very impressed by the outcome as I got almost 100% bite through skin on the thighs and the texture was right on. The best part, though? It’s a very simple method both in preparation and execution. I made one change to the method, substituting Stone Smoked Porter & Pasilla Pepper BBQ Sauce. The sauce was just a bit much on the heat, but it was in the fridge and already open so I decided to use it instead of opening a new bottle of the “right” sauce. I am sure when I use a slightly sweeter sauce the taste will be incredible.