Eggin chicken

Long Legged Egger · August 2008

My first trip with the leg & wing rack. (Just bought it yesterday) 350° for 1.5 hr.

A little basic rub to start with then last half hr. brushed on a little bbq sauce.

AZRP · August 2008

Good stuff, huh? -RP

Klag · August 2008

Funny, I just did the same exact thing. Bought the rack from Lowes just the other day for $4.00.

Drumsticks coated in olive oil and Tsunami Spin. 275 dome temp, 2 hours 15 minutes. Crispy skin, like fried chicken. Smokey juicy inside. Perfect!

Before:

After:

Long Legged Egger · August 2008

I like the looks of yours better!! The skin came out a little dry/tuff on mine. But still tasted pretty good though.

Klag · August 2008

For chicken with the bone in, skin on, I personally think indirect for a little longer is the way to go. Plate setter, 275 dome temp. Make sure to coat in olive oil before the seasoning.

For boneless skinless, I use direct, raised grid, 375ish.

FlaPoolman · August 2008

I love those racks. I go indirect at 300 till 190 internal and the skin comes out great if you like crispy. 2 will fit in the large. I don't oil the skin but leave uncovered in the fridge for 1-2 hours to dry.

Klag · August 2008

Those look fantastic! I can barely fit the 1 rack in my medium and have to put it directly on the plate setter (doesn't fit if used on the grid).

When I move, I'm gonna sell my medium and get a large for sure.

Eggin chicken

Comments

Categories