It’s common practice here - at least for me to post stories and pictures of successful cooks. Food and pictures to be proud of… This post is not that lol…
Tonight’s cook was a comedy of errors followed by acute frustration and the main course into the trash. The only thing I did correctly was the actual prep of the legs which was copied from a YouTube video. Chicken was all prepped and while the cuts were correct, it was way over seasoned. Plan was to cook on the small Asmoke pellet grill I have. Auger jammed. Fired up the glen Blue 26 using Royal Oak lump that consisted of crumbs, dust and a big rock. It smelled so bad when burning I decided to abandon grilling and cook these in the oven. Gave them a butter bath to about 160F as the recipe stated and all was well. Took them out and dunked them in BBQ sauce to continue to a target temp of 180F. I used sugar free sauce to make Kellee happy and got it out of the fridge to do so. I learned tonight what 36 degree sauce does to a chicken leg…. Cooked them a while and checked IT and they were all back to 145F. Long story short, 40 minutes later we had two of the smaller legs that were just at 165 and the rest were still under. The sauce tasted awful and the grit from the rubs was like sawdust.
I ate Mac and Cheese and she had a salad. I don’t believe I’ve ever been more frustrated during what should have been an easy cook.
Some pics of this dadgum dinner….
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