Thomas Graham Hamilton III is my larger than life brother in law. He’s a concrete guy who is most at home next to his mega sized Big Green Egg in his Melbourne Beach, Florida backyard. He has been affectionately known as Gray from the get-go and also answers to a handful of other nicknames: Gray Babe, Bubba, Papa G, Pop. His self-proclaimed grilling name is Willie Rose, a reference to his favorite masonry trowel.

A groomsman in my wedding, Gray was the Love Shack dancing partner of Cameron Washburn, a memory that continues to bring down the house. Gray and his wife Tami host us anytime we ask. The grill becomes the centerpiece of every visit and it’s hard to tell which way he will roll with the menu. Ribs, pizzas, low and slow pork shoulder. Lately he’s come to love a bone-in, skin-on chicken thigh, seasoned simply with salt and pepper. We had them last night and the extras will feed us for the weekend.

What’s your 20 minute recipe? I would feed the world grilled chicken thighs. You grill three times as many as you need and eat ‘em throughout the week. I just found out I’ve been doing it wrong! Man I was doing low and slow but hotter and shorter is better, then they don’t get dried out.

What’s your favorite city? Whitefish, Montana. I don’t want the word to get out on this place.

What’s your favorite restaurant in your current city? Ichabod’s Dockside. Double Crown and any of their fish. Their chef used to be in the masonry business.

Treasured find in the back of your fridge? It’s not IN the fridge, it’s on top of the fridge. Chicken in a Biscuit crackers. I’m glad my wife isn’t taller so she can’t see them hiding up there.

Who taught you to cook? Paul Kingery, the original barbecue guy of South Brevard.

What’s your go-to dish for company? Steaks on the grill with baked potatoes. Scrub ‘em good so you can eat the skin.

What’s on your cooking playlist? Grazing in the Grass by Hugh Masekela. That’s my walkout song.

Coffee, tea, or Kombucha? What’s Kombucha?!? Coffee. Just black. I am anti four-bucks. I get mine at the 7 Eleven.

Date night—at home? or out? I prefer at home but it doesn’t work out like that. We go to Ichabod’s. I live in a town of 3,000. This isn’t like Manhattan.

Indispensable kitchen tool? I like this fake Damascus chef’s knife. It’s $300 compared to the real one that’s like $8,000 made by Bob Kramer.

Staple childhood comfort food? Crunchy PB&J and Cheerios.

Who would you most like to share a meal with? past, present or fictional? Gus Desch. I’d ask, ‘did my mom sneak out of the house?’ (Gus Desch is Gray’s maternal grandfather of Notre Dame football and Olympic hurdling fame)

Best thing you’ve ever eaten in an airport? Believe it or not, eating Chinese food in a big airport where the planes were taxiing underneath the skybridge.

Would you rather hunt on the land or the sea? I’m not a big hunter, but I do like to bird hunt. I really like to go offshore fishing with multiple friends for large fish—wahoo, dolphin/mahi mahi/dorado, whatever you call it, then tuna.

Favorite pizza topping? Cheese and pepperoni.

Where would you want to take a cooking class? I’d like to take a class with Anthony Bourdain—I love that guy!— at Guy Fieri’s outdoor kitchen. Just to see the stone work!

What’s your Counter Intelligence cooking tip? Keep it simple.

Three things next to your stove? My stove is this grill. Koozie, tongs, and lump charcoal.

What’s your favorite sports team? Chicago Bears

What’s your signature hosting drink? Lindsay’s big time homemade margaritas.

It’s a stretch to call it a 20 minute recipe…the idea is this: grill a lot to enjoy the encore later.

Gray’s Simple Grilled Chicken

Get your grill going nice and hot while you prep the chicken. Trim large bits of visible fat off the bone-in skin-on chicken thighs and load them with salt and pepper. Start them bone-side down and turn after about 20 minutes. Cook on the skin side until it’s dark golden and crisp. Grill three times as many as you need so you can enjoy them from the fridge later.