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Spicy Mesquite Legs

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Doc_Eggerton
Doc_Eggerton Posts: 5,321
edited November 2013 in EggHead Forum
No big photo essay this time.  Legs well marinated in Allegro Hot & Spicy and cooked direct with mesquite wood.  Pretty darned spicy
>:)

XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Hi54putty
    Hi54putty Posts: 1,873
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    I bought some of the Allegro after seeing you use it so often. It's really good on chicken. Thanks for the rec.
    XL,L,S 
    Winston-Salem, NC 
  • Doc_Eggerton
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    Hi54putty said:
    I bought some of the Allegro after seeing you use it so often. It's really good on chicken. Thanks for the rec.
    It really has a place with chicken legs and "London Broil".

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

  • caliking
    caliking Posts: 18,731
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    I'm going to try Allegra if it's that spicy. The chicken looks good.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • DMW
    DMW Posts: 13,832
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    Nice looking legs there. I have always avoided mesquite with poultry, thought it would be too much. Might have to give it a try...
    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
  • Dyal_SC
    Dyal_SC Posts: 6,054
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    Nice lookin legs!! :D
  • Doc_Eggerton
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    caliking said:
    I'm going to try Allegra if it's that spicy. The chicken looks good.
    These were marinated 48 hours.  It does have a kick, but these were stronger than usual.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

  • hapster
    hapster Posts: 7,503
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    Might have to look online for a source...
  • Eggcelsior
    Eggcelsior Posts: 14,414
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    @hapster, do you have a Harris teeter nearby? They carry it in the sauce section, along with Bone Sucking Sauce. I have 3 bottles I need to do something with.

    @doc_eggerton, what is the average time you marinate them(12-24-48) Does the heat level increase with longer times? I know you did 48 this go around but do you normally do overnight?
  • Doc_Eggerton
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    hapster said:
    Might have to look online for a source...
    This thread has strayed a little, but my opinion is , Allegro Hot & Spicy for chicken (especially legs), and tougher cuts of beef, Yoshida's Teriyaki for any chicken, turkey thighs, and less expensive beef, Dichickos Garlic for wings and pork.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

  • Doc_Eggerton
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    Turkey

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

  • Doc_Eggerton
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    @hapster, do you have a Harris teeter nearby? They carry it in the sauce section, along with Bone Sucking Sauce. I have 3 bottles I need to do something with. @doc_eggerton, what is the average time you marinate them(12-24-48) Does the heat level increase with longer times? I know you did 48 this go around but do you normally do overnight?
    I marinate everything at least 24 hours.  The legs were an interrupted cook and went 48 hours.  They were good, and a good deal hotter than normal.  Only negative I have ever had for long marinades was chicken breasts marinated in Italian dressing.  They were too Italian dressing
    :))

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys