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Tuesday Night Chicken Drumsticks (pics)

DMWDMW Posts: 9,283
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.
My Facebook Page where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser

Comments

  • Chris_WangChris_Wang Posts: 1,253
    Sweet

    Ball Ground, GA

    ATL Sports Homer

     

  • MickeyMickey Posts: 17,465
    I like the legs and wings. Give the rest to neighbors. Nice cook
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Love the leg rack. Didn't even know those existed. About how long did these take?
    Large BGE. It's only the beginning...
  • DMWDMW Posts: 9,283
    @AequitasVeritas I'd say they took about 1 hour. The rack works well for wings also.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • 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% SICILIAN
    Long Island N.Y.
  • DMWDMW Posts: 9,283
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • Thanks @DMW. I might try that once I get a rack.
    Large BGE. It's only the beginning...
  • ShiffShiff Posts: 1,523
    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
  • tdub4tdub4 Posts: 76
    edited October 2013

  • YEMTreyYEMTrey Posts: 3,633
    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?
    XL and a Mini Max Egg in Cincinnati, Ohio
  • DMWDMW Posts: 9,283
    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.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • YEMTreyYEMTrey Posts: 3,633
    Thanks DMW.  I'll try that on my next leg cook.
    XL and a Mini Max Egg in Cincinnati, Ohio
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