UN-fried chicken

WessB

I can not start this post without giving FULL credit to our own "WooDoggies" as this is his technique.....tonight I cooked some chicken legs follwing his guidance ( the same would apply to any dark meat )...the one and same he has presented at the last 2 Eggfest`s...this year solely on my request....lemme hear to tells ya sumpin, I`m one who will eat chicken all day iffin its fried, preferably deep fried...Although I do got me a BIG ole cast iron pan so I can fry em up like my gran Ma used to do....if you happen to be one of them types that is concerned bout eatin healthy and you frown on fried food ( not that I give a flyin hoot at this point but the belly is gettin a little bigger and the age is gettin a little higher LOL )I`m here to tell ya...this is some of the best dam chicken you have ever had...hands down, absolutley, without a doubt, as close to fried as you can get on a grill...scuse me..in this case an EGG..nice crispy skin, tender and juicy.....so simple its crazy.....get the egg stabile at 250°-275°..rub them legs with some olive oil and load em up good with Ragin River...we aint talkin a light dustin....lay it on...on the egg for 1 1/2 to 2 hours turnin bout every 30 mins......man oh man..I could ALMOST !!!!! throw out the deep fryer..I can honestly say it may very well be a while before I fry dark meat again.....THANKS Dr. Woo ..I will most certainly do a picumentary and add it to my website the next time I do this cook, and will certainly give credit to John aka. "WooDoggies"...Sally even said..."You`re gonna make me like chicken legs with these things" LOL[p]Wess

WessB

WessB,
Dooooohhhh.....forgot to mention...that is cooked direct on a raised grid....sorry[p]Wess

JSlot

Woomaster fixed a mess of these at the Nature Ranch the other weekend. I wholeheartedly agree with your assessment, Wess. Dees tings are damn fine eatin'!!![p]Jim

mad max beyond eggdome

JSlot,
i second that commotion. .. some of the best chicken i've ever eatin as well . ..

WooDoggies

Thanks Wess!
My buddy, Mogator Hogle from Houston, showed me how to cook legs and thighs.
One day, way back in college, he was cooking chicken parts on a webber at what seemed like too low of a temp and what seemed like an eternity..... I told him he was cooking them too long and he was going to dry out the meat. He just laughed.
The chicken ended up being wonderful..... it wasn't dry but falling off the bone tender.... and I was hooked.[p]Nature Boy developed the Ragin River for salmon, but I love it on pork and chicken.... and I think the maple sugar in the rub helps to crisp up the skin...... it's great on ribs, too..... glad you like![p]Friday Beers,
John

Love Handles

WooDoggies,
Hey Doggie.---How have you been. I had those legs and thighs at the BBQ class and they were great. Your story about cooking them slow on a webber brings back memories of when I used to do the same thing, but with breasts too. Used to let them cook for what seemed like forever, but they were good. See-Yaa

tach18k

WessB,
Yeah the chicken is great, I did two whole chiks last night, and the kids sucked them up. only had 1 breast left over.
Thats 5 people eating.