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Chicken Leg Quarters

Marinated in Allegro Hot & Spicy.  Done direct raised grid, at 400 for about 35 minutes.

Asparagus went on the same grid, but away from the flame, for 10 minutes.


Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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Comments

  • henapplehenapple Posts: 14,663
    That asparagus rig looks kinky....
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Richard FlRichard Fl Posts: 7,902
    Nice looking meal.  I am getting them here in Brevard Country $5.90 for 10 lbs and like to take the back and make stock, Cook the drummies with the backs and save the meat for soup, dumplings, white chili or whatever and then  do the thighs for a nice snack. Sometimes I debone the thighs, add the bones to the stock and use the boneless thighs in an oriental wok.
  • That yardbird looks tasty!

     

    -SMITTY     

    from SANTA CLARA, CA

  • Marinade for 24 hrs?
    Be careful, man! I've got a beverage here.
  • These only went about 12 hours, and they were spicy.  You do have my ticket though.  I frequently marinate for a couple of days.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • Plano_JJPlano_JJ Posts: 448
    Awesome, nothing like asparagus on the grill. Is that some fine bourbon in that glass??? B-)
  • I don't know about fine bourbon, but that is what it is.  My work-a-day bourbon is Ancient Age.  When I splurge I go for Jameson.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • Plano_JJPlano_JJ Posts: 448
    Weller or Makers Mark here.
  • GriffinGriffin Posts: 7,066
    We musta been channeling the same place for inspiration last night. We did almost the same cook. Your looks like it came out wonderful, as usual. =D>

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Griffin said:
    We musta been channeling the same place for inspiration last night. We did almost the same cook. Your looks like it came out wonderful, as usual. =D>
    You used rub, and I used marinade, and both turned out well.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • DonWWDonWW Posts: 264
    Great looking birds, Doc.   The asparagus rig looks awesome!  We cook it all the time, but always sauteed in the house.   I must rethink that.  I need to hunt those down!
    XL BGE.  Dallas, Texas.
  • Looks really good! Do you like that asparagus holder contraption?  How did the chicken skin turn out?  (it's so tricky)
  • Doc_EggertonDoc_Eggerton Posts: 4,485
    edited November 2012

    The clips need a little bit of fiddling with so the load is secure, you could just lay the stalks across the grid and probably not loose much in handling.

    10 minutes at 400 away from really hot direct flame seems to get them to just the texture I like.

    I always like the skin when marinated in Allegro H&S.

     

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • Allegro seems to be getting really poular!
  • Looks great.  I love chicken quarters on the egg.  Cheap and Delicious!

    GEAUX TIGERS!!!!!!!!!

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