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Feenbo
Posts: 37
Cooked up some leg quarters - skinned, brushed with olive oil and hit with some salt and pepper and threw in egg at 350. Cooked for 1.5 hours mopping every 20 minutes or so with a glaze made up of sriracha, peach preserves, and rice vinegar. Pulled st 180 - O-M-G!
Comments
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Nice!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Looks tasty. Nice cook.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Looks and sounds awesome but how hot were they?
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Heck yea, cant go wrong there. Nice looking birds.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Not too hot - just enough kick. Kids actually ate the heck out of them,
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I'm going to have to try that glaze! Thanks for sharing~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I used to make a wing glaze out of apricot jelly and hot sauce. Sweet and spicy.
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Looks great. I love to use the chili garlic sauce that Huy Fong makes for chicken.Large and Small BGECentral, IL
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Loks great !! I'll be trying this combo !!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !!
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