Our friend from the Czech Republic, avid barbecuer (and new father) Tomas Dytrych, sent us photos of his Sunday grill session. Looking nothing like the barbecued chicken of our youth - charred on the outside and raw on the inside - these burnished leg quarters are a testament to the power of indirect grilling. Tomas tells us his objective was to layer flavors. He began by dusting the chicken with Steven’s Best of Barbecue Fajita Rub, and brushed them with a sweet barbecue sauce the last few minutes of cooking. Thanks, Tomas!