I'm going to be taking a Large home tomorrow and give it a whirl. I saw a video on YouTube about some simple BBQ chicken legs - olive oil, cracked pepper, salt, and a rub. Cook at about 425, with plate setter in upside down, for about an hour, hour and 10 with a flip mid way. Brush on BBQ sauce about 10 minutes away from the end, flip at 5 minutes, brush on more sauce, and finish up the cook. The looked absolutely delish!
If this works out, I'll probably do it again when we have our Big Green EGGstravaganza.
Speaking of rubs, here's what I got with our shipment - any firsthand knowledge with any of these?
Bad Byron's Butt Rubb
BGE - Sweet Maple
BGE - Gourmet Seasoning
BGE - Garlic Pepper
BGE - Green Pecan
Egg Head in Klamath Falls, Oregon