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Tuesday Night Chicken Drumsticks (pics)
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DMW
Posts: 13,832
Not a complicated cook, but the kiddos love it. Sprayed with a 50/50 mix of butter/vinegar with some salt mixed in. Done at 375*-400* raised direct until the end when I put it on the main grid to get some char color.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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I like the legs and wings. Give the rest to neighbors. Nice cookSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Love the leg rack. Didn't even know those existed. About how long did these take?Large BGE. It's only the beginning...
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@AequitasVeritas I'd say they took about 1 hour. The rack works well for wings also.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
who makes the rack and where can it be bought ?2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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@Charlesmaneri Bayou Classic, I got it on amazon:They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Thanks @DMW. I might try that once I get a rack.Large BGE. It's only the beginning...
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The racks are great for legs and wings. I generally cook mine indirect at about 400. They brown up really nice. I pull the skin back and put on a sesame seed rub and then return the skin.
Large BGE
Barry, Lancaster, PA -
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Apologies for the threadjack but I have a question.
I cooked chicken legs this exact way the other night. I have the bayou rack and everything. I thermapen'd every leg to make sure it was at 165. However there were a few legs that still had what looked like pinkish/red blood around the bones in some spots. Everything is calibrated and I tested every one of the legs. Has anybody seen this? I've cooked them before and never had this issue. We discarded them immediately and didn't want to risk it. Is this common?
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
When I do legs like this I usually take them higher IT, 185*-190*. I spray them every 15 min or so throughout the cook.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Thanks DMW. I'll try that on my next leg cook.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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