Cooking chicken legs for tonight. I seasoned em yesterday morning with Cajun spice and covered em up in frig.
What’s your secrets for the perfect drumstick? The masses await!
I over season them and then add water, lime juice, jalapeño juice. Usually overnight if I have the chance. Then re-season, cook them slowly on the grill. Top rack. Usually Low-Med. Once the skin starts to take color and "bubbling" inside, I turn the heat up sear them on the bottom rack. I never have complaints or hungry people. Depending on what else we are having, I sometimes brush on Buffalo wing sauce.
Ok. Sounds good but I can’t regulate temp too well with old smokey.
Not with that attitude . I usually lay a small pile of briquettes and once ready, add smoke and heat with mesquite wood chips as needed. I’m a course grain salt, pepper, and garlic guy.
I’m no expert by any means but the Old Smokey is a great chicken cooker because of the space between the grate and the coals is bigger than most grills allowing you do grill direct with minimal flare up. Good luck!
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