Keep It Simple Stupid. I didn't come up with that phrase, but it's the best phrase I've heard in a while! Lol.
Chicken legs cooked up on "The Caribbean" for my work dinner and the family's dinner tonight.
S&p and garlic powder for the seasoning. That's all. I Lit a half chimney of kbb and dumped over the old coals from yesterday's cook. Seared the chicken legs for a few then placed indirect running all vents open (450ish). I threw some cherry on for a touch of smoke.
I checked the legs at around 30 minutes and they were probing 170-180, so I closed all the vents and started saucing with "Blues Hog" sauce. Let that set up for a couple minutes, flipped and sauced again. Good stuff.
Have a good one, fella's!
This was at the 30ish minute mark when I checked them. That hint of cherry sets a nice color to chicken.
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Topic: K.I.S.S. Chicken legs (Read 1072 times)
