Big Green Egg Forum
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Hanging chicken legs update

eggnewtoyeggnewtoy Posts: 496
in EggHead Forum
Thx for your help.  Ready for the party.


BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


· Share on FacebookShare on Twitter

Comments

  • SGHSGH Posts: 28,751
    Great looking legs sister.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Hans61Hans61 Posts: 3,901
    https://youtu.be/vCg3RYcdd18

    First saw that ^ - skin looks nice and crispy! Bet there weren't any leftovers :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • chuckytheeggheadchuckytheegghead Posts: 1,201
    Nailed it!
    · Share on FacebookShare on Twitter
  • YukonRonYukonRon Posts: 16,856
    Exactly as I love it. Great cook and presentation!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • SciAggieSciAggie Posts: 6,481
    Those look great! 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • jstewart12ajstewart12a Posts: 144
    Nicely done. 
    1 LBGE. Winder, GA
    · Share on FacebookShare on Twitter
  • KKorkmazKKorkmaz Posts: 150
    Wow, great looking legs! Chicken rack may be in my future.
    Chicago, Illinois
    · Share on FacebookShare on Twitter
  • eggnewtoyeggnewtoy Posts: 496
    Organic legs, Costco. $10.50ish for 15 legs. Good value and easy to feed crowd.  Thx all
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


    · Share on FacebookShare on Twitter
  • HubHub Posts: 927
    I know you are a big fan of the Joetisserie.  Just curious, why did you go with the hanging rack instead of rotisserie? What was the difference in the hanging rack finished product vs what you think you would have gotten from the rotisserie approach? They look great.  I'm just curious.
    Beautiful and lovely Villa Rica, Georgia
    · Share on FacebookShare on Twitter
  • eggnewtoyeggnewtoy Posts: 496
    edited July 2016
    @Hub. I would use the Joe for smaller cook but had to cook a big quantity so it was most efficient And they were quite good. Haven't figured out how to cook 2 slabs of ribs on the Joe yet.  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


    · Share on FacebookShare on Twitter
  • HubHub Posts: 927
    That makes perfect sense.  I have the same basket as you and I'm guessing 24 legs wouldn't even come close to fitting in that basket.
    Beautiful and lovely Villa Rica, Georgia
    · Share on FacebookShare on Twitter
  • eggnewtoyeggnewtoy Posts: 496
    Have you figured out how to do 2 slabs of ribs on the Joe? Haven't figured that one out yet.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


    · Share on FacebookShare on Twitter
  • HubHub Posts: 927
    No. In fact, I have not done any ribs on the Joe yet.  I've done bone in, skin on chicken breasts, pork chops, and chicken kabobs.  All of which have been great.  Now that I think of it, why can't you just do one slab hanging on the bottom of the rod, and one slab on the top?
    Beautiful and lovely Villa Rica, Georgia
    · Share on FacebookShare on Twitter
  • Doc_EggertonDoc_Eggerton Posts: 5,321
    The rack produces nice looking legs.  Try marinating in Allegro Hot & Spicy, that  my favorite.

    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

    · Share on FacebookShare on Twitter
  • GunnarGunnar Posts: 2,307
    :) I think I have leg rack still unused.....too many accessories.....nice looking legs.
    LBGE      Katy (Houston) TX
    · Share on FacebookShare on Twitter
  • eggnewtoyeggnewtoy Posts: 496
    @Hub
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


    · Share on FacebookShare on Twitter
  • eggnewtoyeggnewtoy Posts: 496
    @Doc_Eggerton. Sounds great.  @Gunnar. Like it a lot and feel your pain on the accessories.  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


    · Share on FacebookShare on Twitter
Sign In or Register to comment.
Click here for Forum Use Guidelines.