I put on some chicken legs today with my rack of baby back ribs. I am cooking the ribs like I always do... 235f indirect for about 5hrs.
Has anyone ever done chicken legs low and slow? I don't know what to expect, so any help is appreciated. I don't know if it was a silly idea to do, but for the $2.50 for six es I thought it was worth a try.
LBGE, Twin Eagle 36" grill to hold my EGGcessories