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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 04-24-2011, 08:49 AM   #1
BBQ_Mayor
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Default 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
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Unread 04-24-2011, 08:55 AM   #2
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They look good to me like to have one right now.
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Unread 04-24-2011, 09:47 AM   #3
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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?
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Unread 04-24-2011, 09:58 AM   #4
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Quote:
Originally Posted by Ron_L View Post
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
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Unread 04-24-2011, 11:25 AM   #5
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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.
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Unread 04-24-2011, 12:06 PM   #6
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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.
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Unread 04-24-2011, 12:26 PM   #7
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I would pull the skin off, scrape the fat off it`and wrap it evenly around the leg.
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Unread 04-24-2011, 12:40 PM   #8
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Those look good to me, how many packs to find 6 that match though?
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Unread 04-24-2011, 01:52 PM   #9
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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.
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Unread 04-24-2011, 07:18 PM   #10
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Quote:
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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.
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Unread 04-24-2011, 09:17 PM   #11
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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.
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Unread 04-24-2011, 09:53 PM   #12
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Quote:
Originally Posted by Bigmista View Post
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.

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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.
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Unread 04-24-2011, 10:21 PM   #13
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Ray, if you can get those to my table then I'm a happy camper!
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Unread 04-24-2011, 11:26 PM   #14
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Here's how my legs looked with that technique.

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Unread 04-25-2011, 01:59 PM   #15
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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
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