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Plaid Palace
08-11-2013, 05:21 PM
I am planning on trying to make chicken leg lollipop tonight. I think I saw somewhere that you want to foil the end of the bone that is exposed to keep it from burning, turning black. Is this true? Anyone have any experience making this?

thirdeye
08-11-2013, 05:24 PM
It's a lot like foiling frenched lamb rack bones.... the foil just protects the bone from charring.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2015/3-10-13019aa.jpg

Bluesman
08-11-2013, 05:27 PM
I've done Lollipops a bunch of times. I never foil the legs......Not saying that you can't. They're just not on that long to get burned.

Plaid Palace
08-11-2013, 05:29 PM
I've done Lollipops a bunch of times. I never foil the legs......Not saying that you can't. They're just not on that long to get burned.

How long and what temp do you cook them?

Bluesman
08-11-2013, 05:32 PM
How long and what temp do you cook them?

Cook at about 300* and pull when they are 165*. Let them rise tented under foil to 170* Cook them like any other drumstick...........:becky: I would say indirect is about 30 - 40 minutes.

Big M1ke
08-11-2013, 09:06 PM
Mine burned when I didn't foil so I will from now on.

BB-Kuhn
08-12-2013, 09:09 AM
I foil mine. It won't matter if you're making it to eat, but if you are turning in for a comp, it just looks nicer.