Check out these legs

BBQ_Mayor · 04-24-2011, 08:49 AM

Thinking about moving from thighs to these this year. I did thighs and legs in the is test and legs won out. what ya think? anybody else do legs at contests?

legs.JPG

ButtHuttBBQ · 04-24-2011, 08:55 AM

They look good to me like to have one right now.

Ron_L · 04-24-2011, 09:47 AM

Those look pretty good, Ray! I've been tempted a few times but haven't tried it yet.

I know that it's tough via a picture, but they look a little little in color. Maybe a little longer cook time or a little high temp to get the skin a little darker?

luckyduk · 04-24-2011, 09:58 AM

Quote:

Originally Posted by Ron_L

Those look pretty good, Ray! I've been tempted a few times but haven't tried it yet.

I know that it's tough via a picture, but they look a little little in color. Maybe a little longer cook time or a little high temp to get the skin a little darker?

exactly what I was thinking...a little more color...other than that they look good
I cook them all of the time at home, but have not been gutsy enough to turn them in at a comp

rweller · 04-24-2011, 11:25 AM

Little more color, but other than that they look good.

Some one turned in legs at Jefferson City Mo. last weekend. They came across my table. Can't tell you how they were, I was table captain and didn't get one but they looked good.

ModelMaker · 04-24-2011, 12:06 PM

The important part about legs is getting them done all the way. They seem to be a little stringy if they are on the short side of done. Next cook try a couple that look and temp pretty overdone and compare to some you took off earlier.
Ed

Balls Casten · 04-24-2011, 12:26 PM

I would pull the skin off, scrape the fat off it`and wrap it evenly around the leg.

landarc · 04-24-2011, 12:40 PM

Those look good to me, how many packs to find 6 that match though?

Bigmista · 04-24-2011, 01:52 PM

I think there are still too many prejudiced judges for them to score well consistently. But if you are going to try them I would suggest buying leg quarters and cutting extra skin from the thigh and pulling it back before you cut the meat at the joint. That way you have extra skin to pull over the top of the leg and cover it completely.

But don't tell anyone. It's a secret.

BBQ_Mayor · 04-24-2011, 07:18 PM

Quote:

Originally Posted by landarc

Those look good to me, how many packs to find 6 that match though?

Those aren't a perfect match but they are close. They all came out of one pack.

Dan - 3eyzbbq · 04-24-2011, 09:17 PM

They look good. I agree with more color. Also, just a question. What temp did you take them to? I'm used to them pulling away from the bone more.

BBQ_Mayor · 04-24-2011, 09:53 PM

Quote:

Originally Posted by Bigmista

I think there are still too many prejudiced judges for them to score well consistently. But if you are going to try them I would suggest buying leg quarters and cutting extra skin from the thigh and pulling it back before you cut the meat at the joint. That way you have extra skin to pull over the top of the leg and cover it completely.

But don't tell anyone. It's a secret.

Great idea Neil! Thanks, I won't tell a soul.

Quote:

Originally Posted by Dan - 3eyzbbq

They look good. I agree with more color. Also, just a question. What temp did you take them to? I'm used to them pulling away from the bone more.

180 I believe was the last mark I saw them at. I wasn't really paying a lot of attention to them

, they just happen to taste better than the thighs.

Rookie'48 · 04-24-2011, 10:21 PM

Ray, if you can get those to my table then I'm a happy camper!

Bigmista · 04-24-2011, 11:26 PM

Here's how my legs looked with that technique.

Stoke&Smoke · 04-25-2011, 01:59 PM

Wow! I'd give that an 8 or 9 for sure, although the front right looks lighter than the rest, maybe just the photo? Kind of jumps out at you

04-24-2011, 08:49 AM	#1
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	Check out these legs Thinking about moving from thighs to these this year. I did thighs and legs in the is test and legs won out. what ya think? anybody else do legs at contests? legs.JPG __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 Last edited by BBQ_Mayor; 04-24-2011 at 09:14 AM..

04-24-2011, 08:55 AM	#2
ButtHuttBBQ Is lookin for wood to cook with. Join Date: 02-20-11 Location: Hamlin N.Y.	They look good to me like to have one right now. __________________ Jay/Butt Hutt BBQ and Grill Co. (Catering and Competition BBQ Team)

04-24-2011, 09:47 AM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Those look pretty good, Ray! I've been tempted a few times but haven't tried it yet. I know that it's tough via a picture, but they look a little little in color. Maybe a little longer cook time or a little high temp to get the skin a little darker? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

04-24-2011, 11:25 AM	#5
rweller Full Fledged Farker Join Date: 07-01-08 Location: Beardstown, Illinois	Little more color, but other than that they look good. Some one turned in legs at Jefferson City Mo. last weekend. They came across my table. Can't tell you how they were, I was table captain and didn't get one but they looked good. __________________ Ralph Weller, BWS Fatboy, 2 WSM Bullet, KCBS REP, KCBS Master CBJ, Certified Table Captain

04-24-2011, 12:06 PM	#6
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	The important part about legs is getting them done all the way. They seem to be a little stringy if they are on the short side of done. Next cook try a couple that look and temp pretty overdone and compare to some you took off earlier. Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

04-24-2011, 12:26 PM	#7
Balls Casten is One Chatty Farker Join Date: 01-04-09 Location: Johnston, Ia	I would pull the skin off, scrape the fat off it`and wrap it evenly around the leg. __________________ Specialization in bipolar, self-injury, and OCD

04-24-2011, 12:40 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Those look good to me, how many packs to find 6 that match though? __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-24-2011, 01:52 PM	#9
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I think there are still too many prejudiced judges for them to score well consistently. But if you are going to try them I would suggest buying leg quarters and cutting extra skin from the thigh and pulling it back before you cut the meat at the joint. That way you have extra skin to pull over the top of the leg and cover it completely. But don't tell anyone. It's a secret. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-24-2011, 09:17 PM	#11
Dan - 3eyzbbq is one Smokin' Farker Join Date: 10-10-07 Location: Owings Mills, MD Name/Nickname : Dan	They look good. I agree with more color. Also, just a question. What temp did you take them to? I'm used to them pulling away from the bone more. __________________ Dan Hixon 3 Eyz BBQ Thanks to our sponsors: The BBQ Guru, The Grill Center, Grizzly Coolers, Make it Meaty and Natures Own Charcoal

04-24-2011, 10:21 PM	#13
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	Ray, if you can get those to my table then I'm a happy camper! __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

04-24-2011, 11:26 PM	#14
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Here's how my legs looked with that technique. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-25-2011, 01:59 PM	#15
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	Wow! I'd give that an 8 or 9 for sure, although the front right looks lighter than the rest, maybe just the photo? Kind of jumps out at you __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: