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Chicken
metrylee
Posts: 94
i have the recipe for the chicken dipped in flour then on the grill for 90 minutes doing leg quarters
can u use the same recipe for doing just Legs ?
thanks for your help.
can u use the same recipe for doing just Legs ?
thanks for your help.
Comments
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Absolutely. -RP
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Sure, why not? It won't take as long, though
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Absolutely! Just make sure you watch the temp of the chicken, it'll reach done a bit faster.
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thats the way u learn by trying thanks
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do you have the link for that handy, would like to cook it this weekendfukahwee maineyou can lead a fish to water but you can not make him drink it
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thanks, is it hot enough to have a little blue cheese dressing as a side or better straight up. definately been wanting to try this since ive seen itfukahwee maineyou can lead a fish to water but you can not make him drink it
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If done correctly, it really isn't all that spicy. Some of the guys that have tried the recipe thickened the dipping sauce, that would be a mistake, the idea is to dip the chicken right as it comes off the Egg and wrap it up tightly in foil and let the flavor steep into the meat. Give me a call before you start and I'll walk you through it, 520-419-8150. -RP
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looks pretty straight up to me. over cook the legs alittle (i bring thighs up to 195/200 and im assuming at those temps the legs are going to be up there) thin dip and steep. might make two separate batches, one hotter.fukahwee maineyou can lead a fish to water but you can not make him drink it
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I did them last weekend and did thicken the sauce, they were very hot and tasty. Almost like hot Buffalo wings. I did about 20 thighs Sundau, ate the last of them last night.
Will try the correct way soon. -
might try thickening the leftover sauce for the table while the legs are steeping as well.fukahwee maineyou can lead a fish to water but you can not make him drink it
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My son in laws used to put the leftover sauce on their rice, but be aware, it is seriously spicy. -RP
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