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Author Topic: Chicken legs  (Read 1098 times)

BC

  • WKC Brave
  • Posts: 199
Chicken legs
« on: January 16, 2016, 07:27:06 PM »
Hickory/maple smoke on the kettle, Southwest rub, Italian butter under the skin. About 3 hours at 250, it of 165. All around tasty but the skin was especially nice. Crisp and flavorfull.

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addicted-to-smoke

  • WKC Ambassador
  • Posts: 5783
Re: Chicken legs
« Reply #1 on: January 17, 2016, 07:50:49 PM »
Interesting! I keep meaning to do something under skin like that.
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It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

Big Dawg

  • WKC Ranger
  • Posts: 1258
Re: Chicken legs
« Reply #2 on: January 18, 2016, 12:47:44 PM »
I either go Italian or BBQ.  I've never tried to combine the profiles. 

Yours looks really good.  I'll have to give it a try.





BD
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The Sultans of Swine
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BC

  • WKC Brave
  • Posts: 199
Re: Chicken legs
« Reply #3 on: January 20, 2016, 08:06:28 AM »
Quote from: Big Dawg on January 18, 2016, 12:47:44 PM
I either go Italian or BBQ.  I've never tried to combine the profiles. 

Yours looks really good.  I'll have to give it a try.BD

Interesting taste profiles. The Butter is nothing more than Italian seasoning mixed with soft butter.
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