....so all of this here got me fired up for chicken last night!

16 thighs and 8 drumsticks (skin on/bone in) - liberally rubbed with the basic - sugar/salt/pepper/paprika/garlic - tended closely on the Weber (Silver B). I had way more flare ups then usual and it was a real dance; burner knobs, spray bottle, grill tongs - it was hairy!

But in the end, after a little coating of Sweet Baby Rays BBQ sauce over all - the chicken was 2 thumbs up! A nice, slightly chilled quaffer, WA syrah accompanied the tasty chicken very well

Just a clarification: there's a big difference between garlic powder and granulated garlic. The granulated is the one perfect for rubs and grilling. The powder is best for marinade recipes and others where you need dissolved garlic flavor. I'm sure all you "rubbers" out there knew that, but there was some powder mentioned above.

Your are right to point out the correction. I tend to call all the stuff in a jar "powder". And that day I did happen to grab the powder, but do prefer to use the granulated in rubs.

I gotta read a different thread it's lunchtime and this is making me hungry.

ks

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Originally posted by 6th Growth:
16 thighs and 8 drumsticks (skin on/bone in) - liberally rubbed with the basic - sugar/salt/pepper/paprika/garlic - tended closely on the Weber (Silver B). I had way more flare ups then usual and it was a real dance; burner knobs, spray bottle, grill tongs - it was hairy!

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6th,

I too have the Weber Genesis Silver B. I cook up chicken thighs about twice a week, two packages (about 10 each) for a total of 20. I always marinate them a couple days beforehand and that marinade is flammable. I always turn the middle burner off when I put the chicken on, and only put the chicken over the middle burner. I leave the other burners on med or so to maintain 325-350 degrees. I cook them about 22 min per side and they come out great every time (sweet and juicy). No problem with flareups, at least with the chicken. Searing steaks....now there's a flareup!