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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Chicken leg question?

AlbertaEgger
AlbertaEgger Posts: 1,387
Going to try some chicken legs tonight, I have one of those little racks where you can hang them, question is - I dont have a raised grill ....yet, should I cook them indirect, or should I go direct. Thinking it may be a little to close to the heat and they will just burn? (LBGE)
County of Parkland, Alberta, Canada

Comments

  • Hi54putty
    Hi54putty Posts: 1,873
    I would go indirect to be safe. They are good both ways. 
    XL,L,S 
    Winston-Salem, NC 
  • Mickey
    Mickey Posts: 19,669
    edited April 2013
    <P>This is on a Mini with a Woo and still closer to the fire than your large at reg height. I say go direct. Just keep an eye on them. I am not a fan of indirect nor the hangy things. But you are still even higher with the hangy thing.</P>
    <P> </P><IMG src="https://us.v-cdn.net/5017260/uploads/FileUpload/57/793d67edc92b01781b313d28e943a6.jpg">
    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.   

  • AlbertaEgger
    AlbertaEgger Posts: 1,387

    Thanks guys, think I will try direct tonight,

    County of Parkland, Alberta, Canada
  • Skiddymarker
    Skiddymarker Posts: 8,522
    The expert is @DocEggerton - Doc, leg help needed!
    I do mine like Mickey, just lay them on the raised grid, direct. Doc has one of those nifty leg/wing racks. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • Put the plate setter legs down and a drip pan on top then the top rack  on the drip pan and it will work same as the raised grill
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I think you would be fine either way (direct, indirect).  One thing you could do is use something (bricks, loaf pans, etc) to raise the chicken hangy thingy higher.  Another suggestion is to simply use less lump.  If you put in just enough lump to cover the bottom (a little above the air holes), then you will should have plenty of space.  

    If you do decide to use the plate setter, then I agree use a drip pan (or just aluminum foil) so that the chicken drippings don't burn on the plate setter.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    I think you would be fine either way (direct, indirect).  One thing you could do is use something (bricks, loaf pans, etc) to raise the chicken hangy thingy higher.  Another suggestion is to simply use less lump.  If you put in just enough lump to cover the bottom (a little above the air holes), then you will should have plenty of space.  

    If you do decide to use the plate setter, then I agree use a drip pan (or just aluminum foil) so that the chicken drippings don't burn on the plate setter.  

    Beer cans have worked for me before to raise or stack....
    :D

     

    image
    County of Parkland, Alberta, Canada
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I think you would be fine either way (direct, indirect).  One thing you could do is use something (bricks, loaf pans, etc) to raise the chicken hangy thingy higher.  Another suggestion is to simply use less lump.  If you put in just enough lump to cover the bottom (a little above the air holes), then you will should have plenty of space.  

    If you do decide to use the plate setter, then I agree use a drip pan (or just aluminum foil) so that the chicken drippings don't burn on the plate setter.  

    Beer cans have worked for me before to raise or stack....
    :D

     

    image
    Sweet!  That looks delicious by the way.  Planked chicken breast?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    Yes, a few weeks ago, stuffed as well. BGE recipe I tried. Turned out great! Just about to put the legs on, direct, no raised grid.
    County of Parkland, Alberta, Canada
  • AlbertaEgger
    AlbertaEgger Posts: 1,387

    Looking like some sexy legs so far...Just put them on.

     

    imageimageimage
    County of Parkland, Alberta, Canada
  • AlbertaEgger
    AlbertaEgger Posts: 1,387

    160 F, ready soon....

     

    image
    County of Parkland, Alberta, Canada
  • Mickey
    Mickey Posts: 19,669
    Looking good now
    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.   

  • AlbertaEgger
    AlbertaEgger Posts: 1,387

    Done, turned out great, not as crispy as i would have liked, but good. Most important thing, family loved it.

     

     

    image
    County of Parkland, Alberta, Canada
  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited April 2013
    The expert is @DocEggerton - Doc, leg help needed!
    I do mine like Mickey, just lay them on the raised grid, direct. Doc has one of those nifty leg/wing racks. 
    Just got home from a late band practice.  I would have done these direct.  Now I will look to see the results :-)

    And ha, I have a batch marinating for tomorrow night!

    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

  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    Did them direct Doc, turned out great. Marinated two kinds, one was the wifes soya and 10 others things, I can get her to share if any one would like. And the other was a sweet and sour with a bit of spice. Only had them soaking for the day though.
    County of Parkland, Alberta, Canada
  • Beaumonty
    Beaumonty Posts: 198
    I used to not like legs until the Egg. Plus they are super kid friendly. Here is an awesome brine. Just do it over night (or At least six hours):

    Ingredients
    2 cups buttermilk
    2 cups cold water
    1/4 cup firmly packed light brown sugar
    1/4 cup hot sauce
    3 tablespoons kosher salt
    1 tablespoon freshly cracked pepper
    1 small sweet onion, thinly sliced
    1 lemon, thinly sliced
    3 garlic cloves, halved
    1 (3 1/2- to 4-lb.) cut-up whole chicken
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    They are some sexy looking legs!  Nice job!  I still need to pick up  one (or two) of those leg racks.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Mickey
    Mickey Posts: 19,669
    I have never had a lot of luck marinating and get crisp skin. The best I got was to dry the hell out of them and put back in fridge uncovered for a while to dry better. More work than I like to do so now I use rub and sauce the last 10 min.
    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.   

  • Those legs look so good
  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    Not quite like the Doc's, but they turned out great. Thanks.
    County of Parkland, Alberta, Canada