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Spicy Mesquite Legs
Doc_Eggerton
Posts: 5,321
No big photo essay this time. Legs well marinated in Allegro Hot & Spicy and cooked direct with mesquite wood. Pretty darned 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
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I bought some of the Allegro after seeing you use it so often. It's really good on chicken. Thanks for the rec.XL,L,SWinston-Salem, NC
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It really has a place with chicken legs and "London Broil".Hi54putty said:I bought some of the Allegro after seeing you use it so often. It's really good on chicken. Thanks for the rec.
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'm going to try Allegra if it's that spicy. The chicken looks good.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Nice looking legs there. I have always avoided mesquite with poultry, thought it would be too much. Might have to give it a try...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Nice lookin legs!!
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These were marinated 48 hours. It does have a kick, but these were stronger than usual.caliking said:I'm going to try Allegra if it's that spicy. The chicken looks good.
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 -
Might have to look online for a source...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster, do you have a Harris teeter nearby? They carry it in the sauce section, along with Bone Sucking Sauce. I have 3 bottles I need to do something with.
@doc_eggerton, what is the average time you marinate them(12-24-48) Does the heat level increase with longer times? I know you did 48 this go around but do you normally do overnight? -
This thread has strayed a little, but my opinion is , Allegro Hot & Spicy for chicken (especially legs), and tougher cuts of beef, Yoshida's Teriyaki for any chicken, turkey thighs, and less expensive beef, Dichickos Garlic for wings and pork.hapster said:Might have to look online for a source...
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 -
Turkey
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 marinate everything at least 24 hours. The legs were an interrupted cook and went 48 hours. They were good, and a good deal hotter than normal. Only negative I have ever had for long marinades was chicken breasts marinated in Italian dressing. They were too Italian dressingEggcelsior said:@hapster, do you have a Harris teeter nearby? They carry it in the sauce section, along with Bone Sucking Sauce. I have 3 bottles I need to do something with. @doc_eggerton, what is the average time you marinate them(12-24-48) Does the heat level increase with longer times? I know you did 48 this go around but do you normally do overnight?
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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
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