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Spicy Cheekan Legs...2 ways

Cooked these drums up sorta like wings.  They were 1/3 the price of chicken wings, so we went with these instead.  They were dusted with baking powder and seasoning, then cooked indirect around 350 deg f until the skin was crispy. 

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Then sauced afterwards... half of the drums got sauced with a mixture of Ranch Dressing and Crystal's Wing Sauce... the other half got sauced with some Spicy Miso Teriyaki and Sesame Seeds.  Served up with some simple oven-baked french fries.

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Simple yet good.

Comments

  • U_tardedU_tarded Posts: 1,415
    Dyal_SC  throwing the smack down.  looks good!

  • Solson005Solson005 Posts: 1,911
    Looks good! After I got a leg rack like that I've been making them in my regular rotation..
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • jfm0830jfm0830 Posts: 985
    I've called you King of Wings before Dyal (No Queen jokes Griffin, get new material) and I will also say Lord of the Legs. Those legs look darn near perfect. I never made legs until I got my Egg and I think I'll need to get me one of those leg racks.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • Dan4BBQDan4BBQ Posts: 270
    very inspirational---now I'll be dreaming of legs
  • ChubbsChubbs Posts: 6,692
    =P~ =D> \m/
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Looks great and I love the sound of your sauce concoctions!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • Dyal_SCDyal_SC Posts: 3,964
    edited February 2013
    Thanks for checking out my legs! Jim, you are so much nicer to me than @Griffin is...I don't know what I ever did to that guy. :-?
  • ChubbsChubbs Posts: 6,692
    Heading to publix. Guess I am grabbing some chicken legs.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • bud812bud812 Posts: 1,660
    The word of the day is legs \ / spread the word...    :D

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • ChubbsChubbs Posts: 6,692
    Back from store. Making a batch of the ranch ones for lunch. Dyal, can you just send me your weekly menu so I can copy it every week.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • AviatorAviator Posts: 1,559
    They sell a buffallo ranch dressing: ranch with red hot. Have not tried it on wings or legs, but man, what a concept !!!

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • calikingcaliking Posts: 8,156
    Lookin good! I like that spicy miso sauce... Do you have a recipe?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Dyal_SCDyal_SC Posts: 3,964

    Thanks guys.  @Chubbs, hope your legs turned out good.  My wife makes the weekly menu every Sunday and writes it on a dry erase board on our fridge.  :))  When it's written down, it keeps us from going out to eat, and spending too much money.  :)  @caliking, I use the Kikkoman brand of Spicy Miso Teriyaki Sauce.  It's good stuff and goes a long way.  Only thing I do extra is sprinkle on additional sesame seeds. 

  • rholtrholt Posts: 377
    I did legs last night about the exact same setup as yours but my skin was rubbery. I think I am going skinless from now on. It always flops and it will be a little healthier. Great looking cook.
  • Dyal_SCDyal_SC Posts: 3,964
    rholt said:

    I did legs last night about the exact same setup as yours but my skin was rubbery. I think I am going skinless from now on. It always flops and it will be a little healthier. Great looking cook.

    If I'm doing wings (or drums like wings), then I like to indirectly cook them at around 375 deg f. That's because I like using the baking powder technique. Gives the skin a fried like texture that really helps soak in the sauce. More than one way to skin a cat, so that's just what works for me. If I'm not using baking powder, I like grilling chicken raised direct at around 400 deg f. You will get crispy skin that way too...just not "fried-like"...

  • Those legs look great. Where can we get a leg rack like the one you used?
    XL owner in Wichita, KS
  • Solson005Solson005 Posts: 1,911
    @jccbone62 I got mine at Ace Hardware, it was in the clearance section and not expensive. Here is one from amazon Leg Rack 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Dyal_SCDyal_SC Posts: 3,964
    Thx, @jccbone62! I got the leg rack at Lowes a coupla years back. It was on clearance for $2. :)
  • Thanks guys I will be on the look out for one in the near future. Cook on....
    XL owner in Wichita, KS
  • GriffinGriffin Posts: 7,423

    :-t  @jfm0830 - I wasn't gonna do one until you said something. He is the Quesadilla Queen, though.

    The legs do look good, @Dyal_SC. Think I'm gonna try that ranch sauce. How did all the jokes get started? I don't 'member. Something about a sarcasm club on another board? I believe somebody was the Emperor?

    :-?

    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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