Competition-style barbecued chicken thighs from Slow Fire: The Beginner's Guide to Barbecue (page 126) by Ray Lampe

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Brine must be refrigerated 4 hours, and chicken must brine 3 hours. Can use the book’s “Ray’s supersweet rib rub” for the chicken seasoning called for in this recipe.

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