I'm doing 28 chicken legs today, so doubled the rub recipe you laid out. Does smell GREAT. Have them in fridge and hope to have them looking and tasting as good as these in your video.
Always a few vegans throwing unwarranted dislikes around. You make great videos sir, you and Malcolm Reed have definitely upped my BBQ ability. Thanks.
Good lookin legs. The way I sauce is filling a one- or two-cup glass Corning measuring cup and dip the legs one by one. Full coverage and clean “handle”!
I just bought that exact same smoker as my first one and I now know what I'm making this weekend. I'm hooked on this channel and so many tasty looking recipes.
Grilled drumsticks today, including rub and BBQ sauce. Delicious, and wife liked as well. Not the first time grilling drumsticks, but I think these came out the best. I used my Char-griller with side box. Thanks for the video/recipe. Ron
When it looks that good every which way---you are fully justified just keeping the sauce bowl out for a full dunking with each and every bite beyond merely generously brushing.
Definitely going to be trying this out on the kettle. I’ve done a couple runs of them but I’ve never been satisfied with the rub and I never thought to remove the skin, so the skin texture was chewy. I’m going to have to give these a shot 👌🏽🔥
Yummo....I've smoked and BBQed a lot of chicken legs in my time but one thing I never thought to do is shed the skin off them first...this is a great idea and eliminates the rubbery effect it can leave with the skin on.....I'm going to do this next time and let the rub/smoke/sauce do the talkin' ....thanks for your video.
That's a great question. Often it comes down to looking at what I want to make and how I may have cooked something similar in the past. I like to change things up when I can :)
Best is really subjective. For poultry I usually like hickory, or some fruit wood like apple. For salmon I've enjoyed apple, cherry, alder, and hickory :)
Yeah I've done that when going for those super sticky legs, and then baste them again around 140 internal. Those work best I've found at these lower 250ish temps so the sauce doesn't burn :)
You are painting with BBQ sauce and talking like "Bob Ross" but you're making chicken legs!!! Great👍👍👍 Have a wonderful weekend Frank from Bo-Be-Q Barbecue, Bremerhaven - Germany
Thanks for the cool video Ry.Those legs and the thighs are on sale at Superior for .79 i think i will pick some up.Probably gonna look up that cook on the electric smoker that was mentioned in your pop up livestream.BTW KLOS rocks! lol.Remember Arrow 93?
Trying it out. What kind of thermometer do you have on top reading the internal temp of your smoker? I have the one mounted in the door as most do, but was looking to add one such as this.
My vertical smoker has been going for 2 hours. Chicken leg temp is still only 148. I got the smoker set at 275. Air temp is 66. Any thoughts on why it's taking longer to get the temp to minimum 165?
Ry I believe I watched a video of yours the other day and you used a chipotle molasses bbq sauce (Steven raichlens, project smoke), on chicken or ribs. I thought I saved it but can’t find it. Could you please let me know which one it was? I bought the sauce but can’t find that video.
Cooking With Ry Thanks RY! I really enjoy watching and learning from you and your videos. It’s a great inspiration and it gets me going to do more grilling (smoking) on the Weber kettle. Couldn’t of did it without you. Thanks again, and I hope to learn more! Keep up the good work!
I did it again 11:35pm 😆 Nice legs Ry (the chicken). Haven't done legs in a while. Thighs will do goo this way. I got thighs for Gumbo. So thighs on the grill this week end. Going to bed hungry again.
those are great looking legs. nice relaxing video Ry. I thought I would look up your birthday today not sure why but I did. We have the same birth month and day.. different birth years Im 9 years older .
The bone can conduct heat or inhibit it, depending on conditions and other factors like the temperature of the cooker, so being close to the bone can throw off the actual reading of the meat surrounding it :)
