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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Legs, Before and After

No big essay tonight.

Direct, raised grid, 400 for 35 minutes.  Marinated over night in Allegro Hot & Spicy.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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Comments

  • tulocaytulocay Posts: 1,688
    Great looking legs. Question for you. I noticed you only had a small amount of lump in the egg. I think I tend to put too much in all my cooks. How do you judge how much lump rouse per cook?
    LBGE, Marietta, GA
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  • Doc_EggertonDoc_Eggerton Posts: 4,116
    edited November 2012
    Unless you are pushing it to one side to create a direct and indirect zone (which is pretty much impossible except for the XL) you just fill to the top of the ring and control the temperature.

    This one was on a LBGE and I cooked on the night before.  There was plenty of lump left over for tonight, so I just stirred it and lit it.

    You never have to judge how much lump. unless you are running out, you just need to fill it up and  control temperature.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • jfm0830jfm0830 Posts: 903
    I am comfortable enough with my manhood that I can tell another man: Those are some great looking legs you have there!

    I was trying to figure out your setup to get a raised grid. Is the grid sitting on a Spider? TIA.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • mr toadmr toad Posts: 666
    thanks for the great photos

    mr toad
    In dog Beers - I have had only one !
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  • GlennMGlennM Posts: 340
    Smoke or no smoke? I usually put the tray under my rack, do you find it's better direct?
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  • HDmstngHDmstng Posts: 149
    Are you using the PSWoo3 for raised direct?  
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  • GriffinGriffin Posts: 6,646
    Simple and easy. Love me some hangin' chicken legs.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • HDmstng said:
    Are you using the PSWoo3 for raised direct?  
    Direct, with what I think is an older style Woo.  I don't remember any number associated with it, and it has nothing adjustable.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • jrf316jrf316 Posts: 55
    where can i get one of those racks?
    Visca Barca
    Mes Que Un Club

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

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  • XLBalcoXLBalco Posts: 557
    i have searched just about every store that allegro says it is sold at here and no one has the hot&spicey.  all they have if anything at all is the original.
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  • I favor Dichickos for most things, and use teriyaki on some smokes, but the Hot & Spicy is just perfect for legs, and is pretty darned good on "London Broil".
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Nice rack Doc......nice legs too!
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  • MickeyMickey Posts: 15,443
    edited November 2012

    Filling up a Mini. Bone Sucking Sauce (6 legs) Direct

     

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    480 x 640 - 59K
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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