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Legs all the way up to the thighs...

Doc_EggertonDoc_Eggerton Posts: 5,025
edited October 2012 in EggHead Forum
Only problem is they were chicken legs and turkey thighs.

No polished finish here, these were ready made left overs for the rest of the week.  Everything done at 400 direct, raised grid.  The legs took 30 minutes, and the thighs something like 5 more until everything was in the low 180's internal.

The legs were marinated in Allegro Hot & Spicy, which is getting to be a favorite for legs.  Hot, but not burning.  Thighs were marinated in teriyaki.  We prefer hot smoked, but did not have the time.  Done direct at higher temps is not as tender or strongly flavored, but it is still darned good.  When we do turkey parts direct, especially with teriyaki, we blacken the skin, and don't eat it. 

Actually, those were exceptional legs.  Turned out really good, and we ate the crunchy skin.

Pics to follow.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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