chicken legs and thighs (bone in) w/veggies

JohnfromKentucky

Going to cook these tonight along with some brussel sprouts. I don't have anything other than empty cans to bring it up higher.

Did a search on here, I'll probably do raised direct at 350 for 90+ minutes. I mixed salt, pepper, garlic for several and added paprika and crushed red pepper for a few for myself.

My quick read thermometer comes in Wednesday, so I'll have to rely on the old unreliables. 

For the Brussels Sprouts, I plan on using this one that BGE has:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 slices of bacon, chopped
• Salt and pepper to taste

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C with the cast iron skillet in the EGG to preheat.

Combine the brussels sprouts, olive oil, onion, garlic, bacon, salt and pepper. Pour the mixture into the cast iron. Cook for approximately 20 minutes or until desired tenderness. Remove from the EGG and enjoy!

Pics to come!

JohnfromKentucky

Chicken cooked up really nice and now the veggies are on the grill

lkapigian

Beautiful 

lousubcap

Way to bring it home.  

caliking

Lovely color on that chix. The veg looks pretty damn tasty, too!

JohnfromKentucky

It was all good. I had put chunks of apple wood on the fire and when I went to check the chicken temps, the fire really flared up and charred several pieces before I could get them all off.

How do you prevent this?

Langner91

Were you raised direct?  How was your setup?

JohnfromKentucky

Langner91 said:

Were you raised direct?  How was your setup?

Yes, raised direct. I used cans to raise it up, don't have anything else yet.

This isn't the exact cook, but this is exactly how I had it set up

Langner91

Were the flare ups due to the smoking wood catching, or did the chicken grease catch fire?  Probably some of both, I suspect.

Chicken fat can be difficult.  Too much fat on the fire and you get that bitter smoke flavor, I suspect your legs and thighs had plenty of fat to render out.

I guess I would light the lump in one place only, deep in the pile of lump, and try to stay away from cooking a piece directly over that spot.  

Also, if you know you are doing chicken, don't fill the grill so full of lump.  With the coals that high, it might be like you are not cooking "raised".  If your coals were down a bit further, maybe the fire wouldn't be as intense on the chicken?  It might take longer to cook, but with less charring.

But, your setup looks good.  A few more trials and you will have it!  Chicken is really a favorite around my place.  Once you get it, you will wonder how you ever cooked chicken before the egg.  They were made for each other!

Botch

Langner91 said:

Chicken fat can be difficult.  Too much fat on the fire and you get that bitter smoke flavor, I suspect your legs and thighs had plenty of fat to render out.

While walking around and meeting people at the only BBQ competition I've ever entered, I noticed one guy preparing his chicken thighs.  He peeled the skin back, and scraped all the fat away from both the skin and the thigh with an Xacto knife!  He told me he then pinned the skin back in place with toothpicks.  I decided I probably don't want to pursue competition barbeque, but it was off my bucket list.  

Langner91

I have had excellent results with Chicken thighs and dark meat quarters on the egg.  Some of the best I have ever eaten.  

I have also had the situation where the fat gets everywhere on the coals and makes the most acrid nasty smoke you have ever smelled.  

But, when you nail them, they are outstanding!

Foghorn

Botch said:

Langner91 said:

Chicken fat can be difficult.  Too much fat on the fire and you get that bitter smoke flavor, I suspect your legs and thighs had plenty of fat to render out.

While walking around and meeting people at the only BBQ competition I've ever entered, I noticed one guy preparing his chicken thighs.  He peeled the skin back, and scraped all the fat away from both the skin and the thigh with an Xacto knife!  He told me he then pinned the skin back in place with toothpicks.  I decided I probably don't want to pursue competition barbeque, but it was off my bucket list.  

Yep.  That's how the competition teams I hang out with do it.  I filed that under "I'll copy a lot of what these teams do when I cook at home - but not that".

Perhaps Jim Steinman should have written a song for Meat Loaf about it: "I would do anything for Q but I won't do that".