This week:

Join Jayni for a trip to the 30th annual American Royal Barbecue in Kansas City and follow Team Spamalot as it competes in the barbecue contest. Team members Nick Moos, Mark Engleman, Glynn Sheridan, Vic Galbraith and Judy Jones will share barbecue tips, secrets, good times and tour the world’s largest barbecue.

On the menu:

• Spamalot grilled chicken thighs

• Mark’s brined chicken

• Raspberry-Habañero sauce

Spamalot Grilled Chicken Thighs

Ingredients:

12 to 18 large chicken thighs

Rub:

4 tablespoons kosher salt (do not use table salt)

3 tablespoon ground black pepper

1 tablespoon dry ground mustard

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon paprika, regular or hot, to taste

1 teaspoon dried Worcestershire powder (Nick’s secret ingredient!)

Directions:

Rinse the chicken thighs in cold water and pat dry with paper towels. Prepare a charcoal fire for indirect cooking.

Rub: In a large bowl, combine all ingredients and apply liberally to all sides of the chicken thighs.

When the coals are hot, place the chicken thighs on the grill, skin side up over indirect heat. Cover and cook for 45 to 60 minutes, then turn the thighs over and cook for 30 minutes more, or until tender. During the last few minutes of cooking, place the thighs over direct heat and cook briefly to crisp the skin. Makes 12 to 18 servings.

Note: This recipe is a three-time winner in the chicken category at the Lake of the Forest Barbecue Contest in Bonner Springs.

— Recipe by Nick Moos