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Old 02-17-2013, 03:20 PM   #2
El Ropo
Babbling Farker
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Join Date: 10-06-10
Location: Austin, TX

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.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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