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Old 09-19-2004, 01:15 PM   #1
Quintessential Chatty Farker
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Join Date: 08-13-03
Location: Long Beach, CA
Default Turkey Legs

If you haven't tried these - DO IT. Stopped by a friend's last Sat. He has an ECB that he uses occassionally. He had 5 turkey legs smokin away using kingsford and apple chips. Cooked about 3-4 hours I recall, but he told me he doesn't like the rubbery skin. We fixed that. Lit his weber kettle with 1/2 chimney, tossed the legs on and crisped up the skin all around. Just before taking them off, brushed 'em real good with BBQ sauce. Wrapped the lower end of the leg in HD foil for a handle. Tell ya what - those farkers were some good eatin'.

Doesn't get much more manly than having a nice smoked turkey leg in one hand and an ice cold Bud in the other. He didn't brine the legs - I suggested we try it next time.
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Old 09-20-2004, 11:20 AM   #2
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Join Date: 12-22-03
Location: OKC, OK

Sounds good TK. Went to the OK state fair last week and saw some turkey legs and thought about throwing them in the Dera. Nothing like nawing on a big ole turkey leg.
Bryan in OKC
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Old 09-20-2004, 11:23 AM   #3
somebody shut me the fark up.
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Join Date: 09-17-03
Location: Wichita, Kansas

Cave man mod. :)
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
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Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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