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-   -   IN PROGRESS: Discussion Thread -> "Legs!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only) (https://www.bbq-brethren.com/forum/showthread.php?t=171485)

Moose 09-20-2013 11:15 AM

IN PROGRESS: Discussion Thread -> "Legs!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
 
Our new TD category is...

"Legs!"


http://i980.photobucket.com/albums/a...s9966510f.jpeg


As chosen by R2Egg2Q for his stellar win in the "A Pork Rib Off!" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING


Quote:

Originally Posted by R2Egg2Q
For the next TD, can we go with "Legs"? Looks like this hasn't been done since 2010.

Sounds like a winner to me! :thumb:


You may submit entries that are cooked from Friday 9/20 through Sunday 9/29.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 9/30.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Click HERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread. :loco:


Best of luck and even better eats to all!

angryfish01 09-20-2013 04:06 PM

Is this a poultry only cook?

R2Egg2Q 09-21-2013 12:02 PM

There's no restriction on the type of legs. Leg quarters, thighs, drums, leg of lamb, frog legs, turkey legs, etc ...

Basically if it is part of a leg or a whole leg of any kind you're good.

Blah64 09-22-2013 04:50 PM

The whole cook is in this thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=171611

I am entering this throwdown with some mesquite smoke-vide leg of lamb, and a smoked "pumpkin pie" with goat meat sausage & some of the lamb leg.

http://i249.photobucket.com/albums/g...ps30625930.png
http://i249.photobucket.com/albums/g...ps8289919e.png
http://i249.photobucket.com/albums/g...ps3675513f.png
http://i249.photobucket.com/albums/g...psfc43f5ee.png


I think I want to use this shot as my official entry photo:
http://i249.photobucket.com/albums/g...psaf32b5c6.png

Ron_L 09-22-2013 05:11 PM

Nice job, Blah! I saw the post in QT and hoped that you would enter it here!

Shagdog 09-22-2013 08:56 PM

1 Attachment(s)
This is my entry for the throwdown.

I had these on the smoker for the Bears game tonight when I saw this thread, so I ran out and snapped some pics.

Dusted yardbird quarters, cooked low and slow with a little hickory, finished with some home made bourbon bbq sauce.

Shagdog 09-22-2013 08:58 PM

1 Attachment(s)
Trying to do this from my phone. Hope this is ok

Shagdog 09-22-2013 08:59 PM

And the finale.. They were really tasty :D

Shagdog 09-22-2013 09:00 PM

1 Attachment(s)
Sorry

Ron_L 09-22-2013 09:09 PM

Which picture do you want to use for your entry?

Shagdog 09-22-2013 09:15 PM

Sorry Ron, total throwdown noob. The last one I guess. Thanks

Ron_L 09-22-2013 09:28 PM

OK... Cool!

Thanks for entering!

Big George's BBQ 09-23-2013 08:42 AM

This is going to be good

PaulBrion 09-24-2013 08:47 AM

3 Attachment(s)
http://www.bbq-brethren.com/forum/sh...d.php?t=171682

The above link is the whole meal.

I am entering this Throwdown with beer brined chicken legs, rolled in a very nice mustard bbq sauce.

Thanks for viewing!

Ron_L 09-24-2013 04:05 PM

Quote:

Originally Posted by PaulBrion (Post 2635611)
http://www.bbq-brethren.com/forum/sh...d.php?t=171682

The above link is the whole meal.

I am entering this Throwdown with beer brined chicken legs, rolled in a very nice mustard bbq sauce.

Thanks for viewing!

Which picture?

PaulBrion 09-25-2013 08:13 AM

My apologies, center picture with legs in the bowl with sauce

Official entry picture

caseydog 09-25-2013 05:14 PM

I wanted to do the "shell" TD, but didn't have the time. I bought my meat today for this TD, and plan to cook it tomorrow. That means someone will post the same entry tonight.

CD

superlazy 09-25-2013 06:07 PM

Quote:

Originally Posted by caseydog (Post 2637204)
I wanted to do the "shell" TD, but didn't have the time. I bought my meat today for this TD, and plan to cook it tomorrow. That means someone will post the same entry tonight.

CD


Now that's funny

Oldyote 09-25-2013 07:27 PM

Official Entry

I wonder if CD was planning on Bacon Legs

The Players

http://i1080.photobucket.com/albums/...psacb0b194.jpg

The Grill

http://i1080.photobucket.com/albums/...psf12b1457.jpg

Cook

http://i1080.photobucket.com/albums/...ps08432af7.jpg

http://i1080.photobucket.com/albums/...ps3e1c4195.jpg

http://i1080.photobucket.com/albums/...psbce15a67.jpg

Eat

http://i1080.photobucket.com/albums/...psd9d15f5d.jpg

I tried them with Ranch. I tried them with Buffalo sauce. I liked them best just as they were and they were stupid good. :grin:

Thanks for looking.


I think I like this picture best. Please use this one for the TD Entry Pic

http://i1080.photobucket.com/albums/...ps3e1c4195.jpg

caseydog 09-25-2013 07:29 PM

^^^^^ I'm not making that. So, someone else will have to steal my thunder.

CD

Moose 09-25-2013 07:58 PM

http://i1080.photobucket.com/albums/...ps3e1c4195.jpg

Dang. That's fan-farking-tastic!

Ron_L 09-25-2013 08:37 PM

Nice legs, Oldyote!

R2Egg2Q 09-25-2013 09:40 PM

Those bacon legs look outstanding Oldyote! :clap:

CharredApron 09-26-2013 05:57 AM

With these legs you get the feet too! When you buy a chicken in France, you get the whole thing. NICE

http://i1308.photobucket.com/albums/...psabea34f1.jpg

Bluesman 09-26-2013 02:21 PM

Here's my official entry into the Legs TD. Cook thread here
http://www.bbq-brethren.com/forum/sh...48#post2638248

And the official money shot
http://i540.photobucket.com/albums/g...t/100_1919.jpg

sslak 09-26-2013 05:45 PM

I'm in!
 
1 Attachment(s)
Jamaican jerk chicken!

Cook thread is here:
http://www.bbq-brethren.com/forum/sh...=1#post2638459

Totally forgot to get a shot all plated up, please use this photo:

Already botched my first throwdown by missing a plate shot...but daaaang it was delicious!!

caseydog 09-26-2013 05:59 PM

My official entry...
 
It is State Fair time in Texas, so my entry is based on a State Fair classic, the smoked turkey leg.

http://www.bbq-brethren.com/forum/pi...pictureid=7925

I decided to kick the moisture up a notch, as smoked turkey legs can be a bit dry. I did an overnight brine on mine.

http://www.bbq-brethren.com/forum/pi...pictureid=7924

After brining, rinsing and resting, I seasoned my legs with some cajun spices, as is pretty traditional.

http://www.bbq-brethren.com/forum/pi...pictureid=7923

Then on to the WSM at 250, with pecan and live oak wood chunks. Here they are at one hour into the smoke.

http://www.bbq-brethren.com/forum/pi...pictureid=7922

Two hours in, they are done.

http://www.bbq-brethren.com/forum/pi...pictureid=7921

And here is the money shot, with traditional foil wrap, served on a traditional paper plate, with a traditional beer in a plastic cup.

http://www.bbq-brethren.com/forum/pi...pictureid=7920

Welcome to the State Fair of Texas.

http://www.bbq-brethren.com/forum/pi...pictureid=7926

Let's hope the new Big Tex doesn't catch on fire. :shock:

CD

Ron_L 09-26-2013 06:40 PM

Very traditional.

And delicious looking!!

Did the old Big Tex catch on fire?

caseydog 09-26-2013 09:20 PM

Quote:

Originally Posted by Ron_L (Post 2638541)
Very traditional.

And delicious looking!!

Did the old Big Tex catch on fire?

Old Big Tex, 1952-2012. Sixty years old.

http://www.bbq-brethren.com/forum/pi...pictureid=7928

We are all waiting to see the new Big Tex, which will probably look like the old Big Tex, sponsored by Kroger and other big money people and companies wanting to make a buck off of the fire.

CD

Smoke Dawg 09-26-2013 09:45 PM

Quote:

Originally Posted by Oldyote (Post 2637313)
Official Entry

I wonder if CD was planning on Bacon Legs

Was thibnking that way - Daum those look good!

CharredApron 09-27-2013 06:12 AM

Turkey Osso Bucco
 
Please accept this as my official entry into the "Legs" Throwdown.

Legs, so many choices and lots of time to think about what to enter while flying home Wednesday. Here is my spin on an Italian Classic. Turkey Osso Bucco.

I began my adventure trying to find fresh turkey legs in my local market to no avail. Most turkey legs around here are already smoked and packaged this time of year. I did manage to find a couple after several failed attempts and they were huge!

http://i1308.photobucket.com/albums/...ps6ae0d3bd.jpg

I had to work quickly while my wife was out at the dentist, because I didn't want her to see me with a hacksaw cutting up the legs for my Osso Bucco. They were nice and thick!

http://i1308.photobucket.com/albums/...psf8a14dc5.jpg

I grilled them first over direct heat very hot to sear the outsides and seal in all the juices.

http://i1308.photobucket.com/albums/...ps4c76ba1d.jpg

http://i1308.photobucket.com/albums/...ps30d939ab.jpg

While that was progressing nicely, I rough chopped Yellow Onion, Carrots and Leeks.

http://i1308.photobucket.com/albums/...psc3c08720.jpg

Pulled the browned turkey off the grill and wrapped it all up in foil, and started to sweat my veggies.

http://i1308.photobucket.com/albums/...psebb1bb68.jpg

I then fried up the left over portions of the shanks in olive oil and garlic, once I had some nicely browned bits and color, I added some more stock and reduced it to a slow roil.

http://i1308.photobucket.com/albums/...ps8fdc68c1.jpg

Combined the two too complete the brazing liquid and brought up the temperature a bit.

http://i1308.photobucket.com/albums/...ps6bb66262.jpg

Then I set up the kamado for indirect with the defuser stone on the lower grate. By utilizing the lower grate rather than the plate setter, it allows me to cook at a higher temp as there is more air circulation.

http://i1308.photobucket.com/albums/...psc16c8f1b.jpg

Everyone is all nestled in for a 2 hour slow simmer!

http://i1308.photobucket.com/albums/...ps7168593f.jpg

1-1/2 hours in I added some fresh cut rosemary to kick up the flavors a notch.

http://i1308.photobucket.com/albums/...ps011dbc47.jpg

Platted with Garlic and Onion Smashed Spuds, French Epi Bread, and thickened the stock with cornstarch for the gravy. It was really tender and moist. Please use this as my polling pic.

http://i1308.photobucket.com/albums/...ps5219b5d6.jpg

Haastyle 09-27-2013 07:52 AM

I can not believe you just did turkey leg osso bucco. I swear I just bought the chit to do this tomorrow. I was taking a much different spin on it though. I figured there was no way in hell someone was going to do this. Looks great, but now I have to find something else to make. SOB.

CharredApron 09-27-2013 08:51 AM

Quote:

Originally Posted by Haastyle (Post 2638997)
I can not believe you just did turkey leg osso bucco. I swear I just bought the chit to do this tomorrow. I was taking a much different spin on it though. I figured there was no way in hell someone was going to do this. Looks great, but now I have to find something else to make. SOB.

Great minds stink alike! :thumb:

caseydog 09-27-2013 11:14 AM

Quote:

Originally Posted by CharredApron (Post 2638902)
I began my adventure trying to find fresh turkey legs in my local market to no avail. Most turkey legs around here are already smoked and packaged this time of year.

Tell me about it. I had to go to four stores before I finally found uncooked turkey legs.

CD

caseydog 09-27-2013 11:17 AM

Quote:

Originally Posted by Haastyle (Post 2638997)
I can not believe you just did turkey leg osso bucco. I swear I just bought the chit to do this tomorrow. I was taking a much different spin on it though. I figured there was no way in hell someone was going to do this. Looks great, but now I have to find something else to make. SOB.

Happens to me regularly -- four times in one throwdown. :doh:

CD

CharredApron 09-27-2013 11:59 AM

Quote:

Originally Posted by caseydog (Post 2639265)
Tell me about it. I had to go to four stores before I finally found uncooked turkey legs.

CD

I only had to go to three, but I think there really is not much demand for them, so they smoke them to cure and store. Loved your entry though, used to get those drumsticks at Disney.
Jed

deguerre 09-27-2013 12:05 PM

Quote:

Originally Posted by CharredApron (Post 2639317)
I only had to go to three, but I think there really is not much demand for them, so they smoke them to cure and store. Loved your entry though, used to get those drumsticks at Disney.
Jed

We get the uncooked HoneySuckle brand for legs and wings here, and the store always has them. Uncooked turkey necks at the local mom and pop. Year round (The necks are BIG in Memphis, y'all).

angryfish01 09-27-2013 12:48 PM

Excellent cook Jed! That looks great!

oifmarine2003 09-27-2013 03:57 PM

Fish, I have to say something about your avatar. While I love Full Metal Jacket and Gunny Hartman, he is a Marine not a soldier.:evil::evil::evil:

:razz::razz::razz::razz::razz:

deguerre 09-27-2013 04:02 PM

Quote:

Originally Posted by oifmarine2003 (Post 2639604)
Fish, I have to say something about your avatar. While I love Full Metal Jacket and Gunny Hartman, he is a Marine not a soldier.:evil::evil::evil:

:razz::razz::razz::razz::razz:

I was waiting for that other shoe to drop...























Truth be told, I didn't know that myself until I read the War After Armageddon.

R2Egg2Q 09-27-2013 08:28 PM

Legs on L Egg
 
Please accept this as my official entry in the Legs Throwdown.

I started off with prepping a marinade consisting of: EVOO, rosemary, basil, thyme, garlic, lemon zest, salt, and pepper:
http://i1005.photobucket.com/albums/...ps241d1bd1.jpg

Inserted garlic slivers and rosemary into a semi-boneless leg of lamb:
http://i1005.photobucket.com/albums/...psea06e7a7.jpg

The leg & marinade were combined and vacuum sealed and allowed to marinate overnight. The next day the lamb went onto the Large Egg at about 350 with some pecan for smoke. About 45 mins later some leg quarters joined the party:
http://i1005.photobucket.com/albums/...ps361b2b6f.jpg

And then the upper grid went in with some veggies (potatoes, carrots, red onions, garlic, and a couple of yams):
http://i1005.photobucket.com/albums/...ps047a529f.jpg
http://i1005.photobucket.com/albums/...psbe6c8a9e.jpg

Leg quarters were finished & removed:
http://i1005.photobucket.com/albums/...psaf6b01db.jpg

Removed the PS Woo2 and cooking grids to get to the Small CI grid on the spider underneath for a quick sear to finish the lamb:
http://i1005.photobucket.com/albums/...ps4f86da49.jpg
http://i1005.photobucket.com/albums/...ps0c3c95ef.jpg

Pulled the lamb at 130 and it rose a little while resting:
http://i1005.photobucket.com/albums/...psc7944d56.jpg

Put the legs together on a platter and thought it looked a little too full:
http://i1005.photobucket.com/albums/...psf7143d47.jpg

Cut off a section of the lamb and got to see how it looked inside:
http://i1005.photobucket.com/albums/...psab614917.jpg

Sliced a little leg of lamb and put them on the platter of legs:
http://i1005.photobucket.com/albums/...ps0b21d975.jpg

Please use this pic for the poll:
http://i1005.photobucket.com/albums/...psbaf794d9.jpg

Thanks for looking!

CharredApron 09-27-2013 08:35 PM

Great lookin meal, John. Quite the feed for a small town. Looks really good, the Lamb is done just the way I like it! Rose'

oifmarine2003 09-27-2013 08:49 PM

Fantastic John!

93vpmod 09-27-2013 09:20 PM

beautiful plater!

BobBrisket 09-29-2013 06:23 PM

Mexican Spaghetti
 
Some pasta with red chile and chicken leg meatballs! This did not SUCK!!! Will add a link to the cook thread in a bit!
http://www.bbq-brethren.com/forum/sh...d.php?t=172124
http://i249.photobucket.com/albums/g...ps82483a05.jpg
Decided to go with this pic instead of the other one!

Happy Hapgood 09-29-2013 07:54 PM

Official entry and such.

Smoke thread here:

http://www.bbq-brethren.com/forum/sh...02#post2641702

Please use this photo as TD "LEGS" entry pic:

http://i39.tinypic.com/2rrut69.jpg

CharredApron 09-29-2013 07:57 PM

Takes two to tango, glad you got yours! :-D

oifmarine2003 09-29-2013 08:11 PM

Great Job Toast! Looks fantastic!

Smoke Dawg 09-29-2013 08:19 PM

Official entry for the Legs TD
 
Please accept my official entry in th "Legs" TD

Kermit the Frog Legs with Miss Piggy Diapers and Bacon wrapped Turkey legs!

Attachment 85603

Please use this as my entry shot

Full cook at
http://www.bbq-brethren.com/forum/sh...d.php?t=172146

Thanks for Lookin!
SD

Ron_L 09-30-2013 07:35 AM

That's all she wrote! Poll soon.


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