拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 06-17-2013, 02:29 PM   #1
The Pig's Blanket
Full Fledged Farker
 
The Pig's Blanket's Avatar
 
Join Date: 05-23-13
Location: Catlettsburg KY
Default Chicken legs

Looking to make a bunch of chicken legs, 20 or so.... Hepl me out with cooking tips, temps and times in a stick burner... All help will be appericated.
__________________
Shirley 250RF Smoker** Traeger Lil Tex Elite ** Blue Thermapen ** Onyx Oven ** Deep South GC 28
The Pig's Blanket is offline   Reply With Quote


Old 06-17-2013, 02:32 PM   #2
DownHomeQue
is One Chatty Farker

 
Join Date: 10-11-12
Location: Jonesboro. AR
Default

300 degrees i like them skin off.. until done.. lol i have no idea on times.. i usually cook them for a hour or so.. lol maybe a little longer maybe a little shorter
DownHomeQue is offline   Reply With Quote


Thanks from:--->
Old 06-17-2013, 03:18 PM   #3
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Default

^^ +1 on the 300
I almost never do just legs but they should go about an hour
I BRINE all my poultry.
I like the skin on.

Some leg quarters and wings done last week indirect on the kettle.

[IMG][/IMG]
__________________
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Thanks from:--->
Old 06-17-2013, 03:52 PM   #4
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Default

I like to 'brine' or use the Kosmo's chicken soak overnight. Another +1 on going relatively high heat, 275-300. I just brine, season liberally, and then toss them on.

I'll bet I usually go 2 hours on mine at that temp.
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is offline   Reply With Quote


Thanks from: --->
Old 06-17-2013, 04:20 PM   #5
oldbill
is One Chatty Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Default

I like to smoke mine until they probe at about 115, reverse sear them over direct heat till they hit about 140, then sauce them and let the sauce set up until they hit the 165 mark.
__________________
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
oldbill is offline   Reply With Quote


Thanks from:--->
Old 06-17-2013, 07:48 PM   #6
The Pig's Blanket
Full Fledged Farker
 
The Pig's Blanket's Avatar
 
Join Date: 05-23-13
Location: Catlettsburg KY
Default

Thanks all! 2 people have suggested a brine. Anyone have a good chicken brine they want to share?
__________________
Shirley 250RF Smoker** Traeger Lil Tex Elite ** Blue Thermapen ** Onyx Oven ** Deep South GC 28
The Pig's Blanket is offline   Reply With Quote


Old 06-17-2013, 07:53 PM   #7
farklf
is one Smokin' Farker
 
Join Date: 10-11-08
Location: south bend, in
Default

Wow! I wonder if I'm doing something wrong. I go 325 for 1 hour then flip for 45 mins then stack for 15. Hmmm. I like it when the leg bone turns out from the thigh bone. LOL.
farklf is offline   Reply With Quote


Old 06-17-2013, 08:15 PM   #8
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Default

I like the Kosmos chicken soak. If I don't have that... I trust my old friend Alton.

http://www.foodnetwork.com/recipes/a...ipe/index.html

__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 06-17-2013, 11:15 PM   #9
oldbill
is One Chatty Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
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.
__________________
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
oldbill is offline   Reply With Quote


Thanks from:--->
Old 06-18-2013, 07:52 AM   #10
The Pig's Blanket
Full Fledged Farker
 
The Pig's Blanket's Avatar
 
Join Date: 05-23-13
Location: Catlettsburg KY
Default

Quote:
Originally Posted by oldbill View Post
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.
Thanks. Sounds great!! Im going to try a couple methods this week to see what works for me. at least I have a starting point now
__________________
Shirley 250RF Smoker** Traeger Lil Tex Elite ** Blue Thermapen ** Onyx Oven ** Deep South GC 28
The Pig's Blanket is offline   Reply With Quote


Old 06-18-2013, 08:12 AM   #11
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Default

Quote:
Originally Posted by Hardluck View Post
Thanks. Sounds great!! Im going to try a couple methods this week to see what works for me. at least I have a starting point now
Take lots of pics and share your cook!!
Lots of good comments here, all will be good.
Nothing better than a good side X side to figure out what you like.

Oh, and WELCOME!
__________________
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:23 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.