Chicken leg question?

AlbertaEgger

Going to try some chicken legs tonight, I have one of those little racks where you can hang them, question is - I dont have a raised grill ....yet, should I cook them indirect, or should I go direct. Thinking it may be a little to close to the heat and they will just burn? (LBGE)

Hi54putty

I would go indirect to be safe. They are good both ways. 

Mickey

<P>This is on a Mini with a Woo and still closer to the fire than your large at reg height. I say go direct. Just keep an eye on them. I am not a fan of indirect nor the hangy things. But you are still even higher with the hangy thing.</P>
<P> </P><IMG src="https://us.v-cdn.net/5017260/uploads/FileUpload/57/793d67edc92b01781b313d28e943a6.jpg">

AlbertaEgger

Thanks guys, think I will try direct tonight,

Skiddymarker

The expert is @DocEggerton - Doc, leg help needed!

I do mine like Mickey, just lay them on the raised grid, direct. Doc has one of those nifty leg/wing racks. 

CajunEggHead

Put the plate setter legs down and a drip pan on top then the top rack  on the drip pan and it will work same as the raised grill

SmokeyPitt

I think you would be fine either way (direct, indirect).  One thing you could do is use something (bricks, loaf pans, etc) to raise the chicken hangy thingy higher.  Another suggestion is to simply use less lump.  If you put in just enough lump to cover the bottom (a little above the air holes), then you will should have plenty of space.  

If you do decide to use the plate setter, then I agree use a drip pan (or just aluminum foil) so that the chicken drippings don't burn on the plate setter.  

AlbertaEgger

SmokeyPitt said:

I think you would be fine either way (direct, indirect).  One thing you could do is use something (bricks, loaf pans, etc) to raise the chicken hangy thingy higher.  Another suggestion is to simply use less lump.  If you put in just enough lump to cover the bottom (a little above the air holes), then you will should have plenty of space.  

If you do decide to use the plate setter, then I agree use a drip pan (or just aluminum foil) so that the chicken drippings don't burn on the plate setter.  

Beer cans have worked for me before to raise or stack....

 

SmokeyPitt

AlbertaEgger said:

SmokeyPitt said:

I think you would be fine either way (direct, indirect).  One thing you could do is use something (bricks, loaf pans, etc) to raise the chicken hangy thingy higher.  Another suggestion is to simply use less lump.  If you put in just enough lump to cover the bottom (a little above the air holes), then you will should have plenty of space.  

If you do decide to use the plate setter, then I agree use a drip pan (or just aluminum foil) so that the chicken drippings don't burn on the plate setter.  

Beer cans have worked for me before to raise or stack....

 

Sweet!  That looks delicious by the way.  Planked chicken breast?

AlbertaEgger

Yes, a few weeks ago, stuffed as well. BGE recipe I tried. Turned out great! Just about to put the legs on, direct, no raised grid.

AlbertaEgger

Looking like some sexy legs so far...Just put them on.

 

AlbertaEgger

160 F, ready soon....

 

Mickey

Looking good now

AlbertaEgger

Done, turned out great, not as crispy as i would have liked, but good. Most important thing, family loved it.

 

 

Doc_Eggerton

Skiddymarker said:

The expert is @DocEggerton - Doc, leg help needed!

I do mine like Mickey, just lay them on the raised grid, direct. Doc has one of those nifty leg/wing racks. 

Just got home from a late band practice.  I would have done these direct.  Now I will look to see the results :-)

And ha, I have a batch marinating for tomorrow night!

AlbertaEgger

Did them direct Doc, turned out great. Marinated two kinds, one was the wifes soya and 10 others things, I can get her to share if any one would like. And the other was a sweet and sour with a bit of spice. Only had them soaking for the day though.

Beaumonty

I used to not like legs until the Egg. Plus they are super kid friendly. Here is an awesome brine. Just do it over night (or At least six hours):

Ingredients
2 cups buttermilk
2 cups cold water
1/4 cup firmly packed light brown sugar
1/4 cup hot sauce
3 tablespoons kosher salt
1 tablespoon freshly cracked pepper
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
1 (3 1/2- to 4-lb.) cut-up whole chicken

SmokeyPitt

They are some sexy looking legs!  Nice job!  I still need to pick up  one (or two) of those leg racks.  

Mickey

I have never had a lot of luck marinating and get crisp skin. The best I got was to dry the hell out of them and put back in fridge uncovered for a while to dry better. More work than I like to do so now I use rub and sauce the last 10 min.

Mustang941

Those legs look so good

AlbertaEgger

Not quite like the Doc's, but they turned out great. Thanks.