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Legs: low and slow?
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Eggxtractor
Posts: 42
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
Comments
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I've done legs thighs wings and whole birds. Very good.
Steve
Caledon, ON
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The only thing I found with low and slow chicken is that sometimes the skin gets rubbery.
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I do low and slow during my competitions. No problems, but I fillet the fat off and end up with bite through shin everytime.
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I do quarters, 230-250, and they always good. I haven't perfected the rubbery skin, have been thinking of turning it up to 375 and the last third of the cook.
Good idea RS... i'll try
(2) LBGEs, WSM, Vidalia Grill (gasser), Tailgater Grill (gasser) -
For the rubbery chicken skin, I read somewhere that if you put your chicken uncovered in the fridge, it will dry out and be crispy when you cook it. I've never tried this, but it might be worth looking into.BGE XL- Tomball, TX
"Well let me just quote the late-great Colonel Sanders, who said, "I'm too drunk to taste this chicken" - Ricky Bobby -
Last time I did a spatchcock I threw a 6-pack of legs on the egg alongside it.. I let the legs sit uncovered in the fridge alongside the whole chicken.. cooked them indirect at ~350 for about 80-90 mins and the skin was crispy all around.. I might have wanted to pull the legs off a few minutes earlier than the whole chicken, but I ended up leaving them on and they were a little over-done.. still juicy and crispy though.Now, 350 isn't exactly low.. so I'd be curious to see how the skin turns out going longer at 250 or so.. I'd still let them sit in the fridge overnight to help them crisp up.XL BGE - Baltimore, MD
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Harmening said:The only thing I found with low and slow chicken is that sometimes the skin gets rubbery.+1 I want my chicken crispy, so i cook it athigh temperatures and high up in the dome.
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Charlie tuna said:Harmening said:The only thing I found with low and slow chicken is that sometimes the skin gets rubbery.+1 I want my chicken crispy, so i cook it athigh temperatures and high up in the dome.
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I do not use "corn starch" or leave in the refrig overnight. I cook at 350 to 375 degrees indirect -- but high up in the dome because the high heat will wrap the interior of the egg and near hit the chicken. Takes about 45 minutes -- wings or leg quarters...
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Yeah...I use the AR, for high in the dome. I never have put uncovered in fridge, think I'll try, thanks.
(2) LBGEs, WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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