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Chicken legs

Started by BC, January 16, 2016, 07:27:06 PM

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BC

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.

addicted-to-smoke

#1
January 17, 2016, 07:50:49 PM
Interesting! I keep meaning to do something under skin like that.
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

#2
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
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

BC

#3
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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