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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Legs, Before and After
Options
Doc_Eggerton
Posts: 5,321
No big essay tonight.
Direct, raised grid, 400 for 35 minutes. Marinated over night in Allegro Hot & Spicy.
Direct, raised grid, 400 for 35 minutes. Marinated over night in Allegro Hot & Spicy.
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
Comments
-
Great looking legs. Question for you. I noticed you only had a small amount of lump in the egg. I think I tend to put too much in all my cooks. How do you judge how much lump rouse per cook?LBGE, Marietta, GA
-
Unless you are pushing it to one side to create a direct and indirect zone (which is pretty much impossible except for the XL) you just fill to the top of the ring and control the temperature.
This one was on a LBGE and I cooked on the night before. There was plenty of lump left over for tonight, so I just stirred it and lit it.
You never have to judge how much lump. unless you are running out, you just need to fill it up and control temperature.
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 -
I am comfortable enough with my manhood that I can tell another man: Those are some great looking legs you have there!I was trying to figure out your setup to get a raised grid. Is the grid sitting on a Spider? TIA.
-
thanks for the great photos
mr toad
See no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large -
Smoke or no smoke? I usually put the tray under my rack, do you find it's better direct?In the bush just East of Cambridge,Ontario
-
Are you using the PSWoo3 for raised direct?
-
Simple and easy. Love me some hangin' chicken legs.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
HDmstng said:Are you using the PSWoo3 for raised direct?
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 -
-
Ace Hardware
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 -
i have searched just about every store that allegro says it is sold at here and no one has the hot&spicey. all they have if anything at all is the original.
-
I favor Dichickos for most things, and use teriyaki on some smokes, but the Hot & Spicy is just perfect for legs, and is pretty darned good on "London Broil".
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 -
Nice rack Doc......nice legs too!
-
Filling up a Mini. Bone Sucking Sauce (6 legs) Direct
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum