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Smoking Hot Legs!
Dyal_SC
Posts: 6,548
Had about 1/4 load of lump left from last weekend's 22-hour brisket/burnt ends cook.
Fired it up again earlier today for some simple chicken legs. They were dusted down with a homemade rub, and I added some Jack Daniels Whiskey Oak Barrel Oak Chips for a bit of smoke. Grilled them up at around 375 deg f, raised and direct, for about 35-40 minutes. Sauced with a mixture of Stubbs Original and Sticky Fingers Habanero Hot at the end. They were very good!
Fired it up again earlier today for some simple chicken legs. They were dusted down with a homemade rub, and I added some Jack Daniels Whiskey Oak Barrel Oak Chips for a bit of smoke. Grilled them up at around 375 deg f, raised and direct, for about 35-40 minutes. Sauced with a mixture of Stubbs Original and Sticky Fingers Habanero Hot at the end. They were very good!
Comments
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Oh yeah, here is the pic of the lump I had left after last weekend's brisket cook... I had more than enough lump left for tonight's chicken cook.
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Impressive lump conservation Dyal. I am throwing a 8lb butt on tomorrow AM early for dinner tomorrow. Throwing it on before work and not touching it until I get home. Risky, but looking forward to it. Got a full firebox of B&B for this one.
Good looking legs too.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Nice cook. Good amount of lump left too.
XLBGE, LBGE
Fernandina Beach, FL
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