Thread: Chicken legs
View Single Post
Old 06-17-2013, 11:15 PM   #9
is Blowin Smoke!

Join Date: 05-30-13
Location: Kyle, TX

Originally Posted by Hardluck View Post
Thanks all! 2 people have suggested a brine. Anyone have a good chicken brine they want to share?
The only time I worry about a brine is when I'm doing a whole bird or halves. The great thing about the dark meat is that it's full of fat and natural flavor, so I just get up under the skin with some oil and a little rub so that as the fat in the skin renders the rub get's into the meat.
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
oldbill is offline   Reply With Quote

Thanks from:--->