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Pig Leg
MJH
Posts: 102
This beauty was cooked over lump and cherry wood chips indirect at 500 for about 30 minutes and then at 350 for 4 hours. Removed the setter for the last 20 minutes to crisp up the skin a bit. Breathtaking flavor. Did very little to it. Scored the skin and rubbed it with fresh rosemary.
Comments
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Looks great. Did you have to go to a butcher for that piece of meat?LBGE, Marietta, GA
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Yes. It was an ordeal, but worth it.
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that look fantastic now how is that different then a shoulder or Butt?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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Would love some more details. Front or rear leg? Raw, cured or previously smoked? Looks outstanding.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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That is just plain beautiful. It looks great on the table...sort of an elegant flintstones thing :P.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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