Chicken legs...

SSN686

Morning All:

In my 20+ years of Egging I have never been a fan of chicken legs...not really sure why but they just didn't appeal to me...however in recent years of judging KCBS contests I've seen legs appear more often & have found they can be pretty tasty...so last week I decided to give them a try...first I brined them for about 3 hours, then let them sit in the fridge overnight...for rubs I used Dizzy Pig Raging River on the top five & Braswell's Cinnamon Chipotle on the bottom five...on the Egg indirect at about 375...


After about 90 minutes I sauced them with my BBQ sauce & back on the Egg to set the sauce...finished product...


Not quite competition worthy but we thought they were VERY good...will be doing these more often!

6baluts

- Pretty sure I would roll in hot on those and leave the BDA up to you.
- Very nice cook. What sauce did you use?

lousubcap

Great finish on those sticks.  Nailed 'em. 

SSN686

Morning @6baluts

I make my own BBQ sauce...it is a ketchup based sauce but includes ketchup, brown sugar, red wine vinegar, water, black pepper, salt, paprika, dry mustard, honey, Worcestershire sauce

6baluts

@SSN686,

Thank you sir!

RRP

Looks good, Jay! You didn't ask but if you are open to a suggestion then here is a great brine that works for both chicken and pork. 

1 Qt water
4 Tbs canning salt
4 Tbs white sugar

I normally go 2 to 4 hours. Be sure to rinse.

BTW the canning salt is super fine grain.

SSN686

Morning @RRP 

Thanks for the suggestion...I've got a brine recipe that I have been using for years that works well for chicken & pork...

3 qt water
0.5 cup Kosher salt
0.5 cup Turbinado sugar (sugar in the raw)
0.25 cup orange juice
2 tablespoons Soy sauce
2 tablespoons honey

Stir vigorously until dissolved, then brine 2 to 3 hours

Now for the Thanksgiving turkey I always use the John Ash Brine (google it).

RRP

Printed out and saved yours, Jay! Thanks! BTW I too have used the John Ash Brine for years at TD myself!!! 

caliking

Those are some sexy lookin' legs!

I'm not the biggest fan of chix legs either. I did find that butterflying them was an improvement, and well worth the little bit of effort.



(pic Raichlen'ed from a thread posted by @Dyal_SC some time ago)

Langner91

Those look great!

I usually do my dark meat raised direct so I can get a little crisper skin.  The key to dark meat, in my opinion, is to take it past 180°F IT.  

I love legs and thighs on the egg!