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Simply Legs

Doc_EggertonDoc_Eggerton Posts: 4,272
edited January 2013 in EggHead Forum
I know many of you have seen these multiple times, but with all the talk of dieting I thought I would post one of our staples.  The skin is a no-no, but we eat some of it on these.

Marinated 24 hours in Alegro Hot & Spicy.  Direct, raised grid at 400 until the internal was 180.  It is easy to under do these, so let them cook away.  Usually takes 30-35 minutes.

Served tonight with a raw veggie plate.

Threw in a photo of the cook zone for the heck of it.  (note, no snow)
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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Comments

  • REMtxREMtx Posts: 15
    Gorgeous!  I also did some legs today (simple teriyaki/soy sauce marinade) raised direct 420.  Took about the same time to finish.  Rave reviews from the family.  Might need to get one of those leg racks to efficiently organize and even cook on the grid.  I rotate the legs from hotspots every 10-15 mins or so.
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  • Doc_EggertonDoc_Eggerton Posts: 4,272
    If you are OK with a little spicy, I thing the Allegro Hot & Spicy is the absolute best marinade for legs.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Crispix49Crispix49 Posts: 190
    I like the 1-2 zone defense that the eggs are playing :)
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
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  • byrne092byrne092 Posts: 75
    edited April 28
    :clap: That leg rack is sweet
    XL BGE

    Edwardsville, IL
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  • MickeyMickey Posts: 16,168
    Nice

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • SGHSGH Posts: 12,793
    Looks awesome Doc.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • SkiddymarkerSkiddymarker Posts: 6,680
    There it is - post from the Chairman of the Board of Allegro sauces. 
    Doc - you ever take the skin off prior to marinating?
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Very nice
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  • Doc_EggertonDoc_Eggerton Posts: 4,272
    edited April 28
    There it is - post from the Chairman of the Board of Allegro sauces. 
    Doc - you ever take the skin off prior to marinating?

    No, but we don't each much skin (except with wings.)  I do marinate boneless skinless chicken and turkey.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • THEBuckeyeTHEBuckeye Posts: 1,516
    I'll take a dozen to go! 
    Suwanee, GA
    UNDISPUTED NATIONAL CHAMPIONS! 
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  • SkiddymarkerSkiddymarker Posts: 6,680
    There it is - post from the Chairman of the Board of Allegro sauces. 
    Doc - you ever take the skin off prior to marinating?

    No, but we don't each much skin (except with wings.)  I do marinate boneless skinless chicken and turkey.
    Have done breasts and thighs without skin, then grilled like a souvlaki, never tried a skinless leg. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • THEBuckeyeTHEBuckeye Posts: 1,516
    @Doc Eggerton 

    I learned about "competition" thighs from nakedwiz.com.  It is amazing the amount of fat that can be removed. It's a pain in the butt to remove it and replace the "clean" skin but the thighs come out beautifully. 
    Suwanee, GA
    UNDISPUTED NATIONAL CHAMPIONS! 
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  • bluebird66bluebird66 Posts: 418
    Dang, those look good!
    Large Egg with adjustable rig and various Weber's
    Floyd Va
    image
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  • pgprescottpgprescott Posts: 1,327
    Chicken with a built in handle. Natures genius again. Nicely done. Looks tasty!
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  • EggNorthEggNorth Posts: 497
    Very nice.  When I fist looked at the picture I thought the eggs were in the house!
    Cambridge, Ontario - Canada
    LBGE (2010)
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