Dry-rubbed, BBQ Chicken Thighs


Dry-rubbed BBQ chicken–totally hit the spot!

So, we decided to carry on the weekend with the grilling. I mean, the grill was already out and it saves me from destroying the kitchen. And it’s a great excuse to get in touch with my inner Cavewoman. Being we did up some awesome ribeyes last night, I was looking for something non-beef. BBQ chicken thighs hit the mark.  There’s something about the fat and char mixed with tangy sauce that is seriously good. We dry rubbed the chicken first (big thanks to my bro for giving me a batch of his secret dry rub), then slathered on some Stubbs Original Sauce. I know I should make my own sauce, but 80’s hair metal and a comfy porch chair were callin’ my name!

Dry-rubbed BBQ Chicken Thighs

  • Enough Chicken thighs for some serious grubbin’
  • Dry-rub of your choice (we used my brother’s, but Stubbs makes some good ones)
  • BBQ sauce of your choice (again, Stubbs makes great sauces)

Rub your chicken down generously with dry rub. Let sit at least an hour. If your can overnight it in the fridge, all the better.


Kinda startin’ to think the grill is a little too hot. We went with a chunk charcoal–it burns way hotter than your regular briquette!

Prepare your coals. Heat Your grill with the lid on for at least 5 minutes with the bottom vents open. Remove the lid and place your thighs, skin side up. Cook until well browned on the bottom. Slater with sauce and flip. Slather the bottom (now facing up) with sauce and cook until internal temp reaches 165 degrees. Rest for 10 minutes before serving.


Flames from h-e-double-hockey-sticks! At least the chicken got a little burn on…I love me some charred BBQ chicken skin!


Had to remove the chicken and finish off in a pan to avoid getting too much char (is there such a thing??).

Now, this sounds easy. However, we got the grill a bit too hot.  The Hubbs had to dance around the grill, circling it like he was doing a rain dance, to avoid the bonfire and to place the BBQ sauce. I’m pretty sure he singed off all of his knuckle hair. Hey, at least we got a good chuckle out of it! We ended up removing the chicken after a good singe (I do like mine pretty darn burnt) and placing it in a pan to continue cooking so as to avoid some seriously charcoaly chicken. While letting the grill cool a bit, we cooked up some grilled corn and some bacon-wrapped asparagus (um, yeah..that asparagus didn’t stand a chance in making it to the dinner plate!). Then we put the chicken back on to finish.  It was perfectly burnt (yes there is such a thing!) and the meat was super juicy. Perfect!


Grilled Corn


Awesome grilled corn!

Being married to a Nebraska Boy, corn takes a special place in our house. We don’t eat it often, so when we do, it’s gotta hit the spot and hold you over until the next round.  Now, I don’t discriminate when it comes to corn–I love it all. Creamed, boiled, steamed, or grilled in the husk. But we’d had grilled corn when we were out and about that was nothing short of awesome.  It was sweet, corny, and speckled with little charred spots.  But trying to reproduce this at home by way of grilling in the husk just didn’t produce the same effect. Finally we tried just slapping it on the grill sans husk.  Perfecto!  You can add lots of things to it (paprika, sour cream sauce, cheese, japapeno, etc.), but I think plain ol’ butter does the trick. This stuff is a great pair for anything grilled.  Bonus?  The dogs love, love, love to pick the cobs and get all the little bits off (Be careful to not let them eat the cob–it can’t be digested and can cause problems)!  Not to mention it’s hilarious to watch them munch off the leftover kernels typewriter style. Happy dog and happy Cornhusker = Happy life!

Grilled Corn

  • As many ears of corn as you need
  • Butter
  • Salt
  • Hot grill

Score the husk near the bottom of the cob with a pairing knife. Remove the husk and silk. Place on a hot grill, turning occasionally, until the kernels darken a bit and char spots appear.  Remove from the grill, brush with butter, and sprinkle with salt. Dig in. Don’t forget to share with your furry buddies (just make sure they don’t get ahold of the cob!).


Grilled corn pairs well with just about everything!

Grilled Ribeye with Blue Cheese and Mushroom-Sherry Cream Sauce


Grilled ribeye with mushroom-sherry cream sauce. Seriously. Good. Eats.

It was a long work week and I was in the mood to don some flip flops, enjoy the good weather, sip a little vino, and chat with The Hubbs. Not to mention I had an itchin’ to bust out the charcoal Weber my brother and his family gave me for my birthday.  I mean, who doesn’t like to play with their new toys??  As the proverbial “They” say, it really is all about the simple things. So The Hubbs stopped to pick up some ribeyes and we were on our way to Good Times.

Although I love a good ol’, simple charred ribeye (seriously, that charred fat!), I was looking  for a little something more. Luckily The Hubbs picked up some mushrooms and blue cheese I keep a stock of cream and sherry on hand. Although this recipe might seem like work, don’t let it fool you. It’s perfect for sippin’ and is worth every minute!


Grilled Ribeye with Blue Cheese and Mushroom-Sherry Cream Sauce

  • 2 Ribeyes, well marbled, 2 inches thick
  • Salt and Pepper to taste
  • Blue Cheese
  • 1 pound sliced mushrooms
  • 2 TBSP oil (we used beef tallow)
  • 1 ounce dried porcini mushrooms
  • 1 clove garlic, mashed, diced finely
  • 1/4 cup finely diced onions
  • 1/2 cup dry sherry
  • 1/2 cup heavy cream

Season your steaks. Let sit at room temperature for 1 hour.

Salt and pepper the steaks. Let sit 1 hour at room temperature. Prepare your grill.


Soak your dried porcini mushrooms in just enough hot water to cover.

Soak your dried mushrooms in just enough hot water to cover.

Cook your mushrooms. Remove from pan and set aside. Add 1 TBSP fat to pan over medium heat. Sweat the onions until translucent. Add garlic and cook about 1 minute. Remove dried mushrooms from liquid and squeeze over pan. Dice and add to pan. Add sherry and deglaze pan. Add cream slowly while stirring. Add the reserved cooked mushrooms. Cook over medium heat until reduced by half and sauce coats the back of a spoon.


Get your charcoal ready!

Light 6 quarts of charcoal in a charcoal chimney.  When the top briquettes are half covered with ash, spread 2/3 of charcoal over grate with bottom vents completely open. Spread remaining charcoal over 1/2 of grate. Heat grill about 5 minutes with lid on. Remove lid, pat ribeyes dry with paper towels (they won’t char up otherwise), and place ribeyes over the hot side of the grill (the side with more charcoal).  Cook uncovered until well browned on each side, 2-3 minutes per side.  Move steaks to cooler side of grill and cook until meat registers 115 degrees for rare or 120 degrees for medium-rare (I think ribeyes are better at medium-rare). Remove steaks, loosely tent with foil, and rest for 10 minutes.

Heat your oven’s broiler to high. Sprinkle steaks with desired amount of blue cheese and place under the broiler for a minute or two to melt (to avoid cooking your steak at this point, make sure the rack is as close to the element as possible).  Watch closely so you don’t burn them–it can happen quickly!


Mmmmmm. Melty blue cheese.

Plate your steaks and serve with your awesome mushroom-sherry cream sauce. Serve with your favorite veggie. Since the grill was fired up, we paired the steaks with grilled zucchini and yellow squash drizzled with chive oil. Seriously delightful. The wine, conversation, and R & R wasn’t half bad either!


Serve with mushroom-sherry cream sauce. Prepare for utter silence at the table!