Hey guys! Made some tasty BBQ this weekend, changed it up a tad. I used Yuengling Lager, salt and brown sugar to soak my chicken drumsticks in overnight, then made a mustard bbq sauce for them. Basically, part yellow mustard, part dijon, cider vinegar, Worcestershire, salt, pepper and some butter and simmer it on the stove. Sauteed some cabbage in leftover bacon grease and cooked the rest of the cheddarwurst we had in the fridge. Turned out good :)
09-23-2013 03:32 PM
When it is all said and done you just can't beat a good chicken leg.
Why the foil? It breaks up the convection heat, but other than that looks great
09-24-2013 08:39 AM
Well the day was kind of breezy and I wanted to keep as much heat in as possible, allowing the fresh air to reach the coals by sort of directing it to them with the foil. If any of you have a tip or trick for breezy days I'd love to give it a shot! Thanks a TON for all the compliments!