View Single Post
Old 02-17-2013, 03:20 PM   #2
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Default

I've seen this before. I like to cook dark meat parts to 180 plus. Not the best solution, but it works for me.

Another trick I like when cooking chicken leg quarters. Slice the joint between leg and thigh to allow the juices/fat to escape during cooking. All common sense tells you this is a bad thing to do, but it works great.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote