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Chicken legs on the Hasty

post #1 of 17
Thread Starter 
Smoked some chicken legs in a bath of sweet Asian sauce, the base of which was soy sauce. Pretty tasty
post #2 of 17

Hey the color on that looks gorgeous! Very fun! Cheers! - Leah

post #3 of 17

looks good, do you care to expand on the process? I'm thinking of smoking some chicken quarters this weekend as well. 

post #4 of 17

love to smoke chicken...almost constantly...there is a Safeway where i live, that has these rubbed chicken wings, 3 flavors they do are carribean jerk, chipoltle brown sugar and buffalo style, and they are always in the clearance rack...it is impossible for me to see them and leave them...so a grab all they have, smoke them for 3 hours at 225, cover them for about an hour or so while they settle...then seal them for use later...30 seconds in the micro-wave knocks the cold off, and set them next to a salad...i do this with everything i can find in the clearance area, everything i can smoke i mean!!

post #5 of 17

Do they even get much smoke in a tray like that? Id think it would block it.

post #6 of 17

Those look pretty good, something new to try and mmosh and getting the things and then saving them for later....

post #7 of 17
Thread Starter 
Quote:
Originally Posted by newsmokeguy View Post

Do they even get much smoke in a tray like that? Id think it would block it.

They got plenty if smoke! So much that I would even back off the hickory or use a lighter wood like peach or cherry next time!

Quote:
Originally Posted by headfirst View Post

looks good, do you care to expand on the process? I'm thinking of smoking some chicken quarters this weekend as well. 

I think it was:
1 cup soy sauce
1/2 cup evoo
3/4 cup sugar, I used about 1/2 dark brown and 1/2 white
1 onion, minced
4 cloves garlic, minced
Threw it all in the bullet blender to mix it up.threw the sauce and legs in a plastic bag to marinate for 1/2 day and then out the legs and sauce in the foil pan. Gave them a light dusting of rub (I think I used Jeff's run).Preheat the hasty to about 275 and pulled the when they hit about 170 degrees. Used fist sized hickory chunks throughout the cooking process.
post #8 of 17

Sounds like you did a good job - nice smoke man  thumb1.gif

post #9 of 17

Looks great - nice job 

post #10 of 17

Alright another Hasty aficionado!  I love smoking/baking wings on my hasty then tossing in wing sauce, a butter and tiger sauce mixture is great.

post #11 of 17
Nice lookin smoke ! icon14.gif
post #12 of 17
Thread Starter 
Quote:
Originally Posted by SoonerSmokeRing View Post

Alright another Hasty aficionado!  I love smoking/baking wings on my hasty then tossing in wing sauce, a butter and tiger sauce mixture is great.

There are very few things I love more than my hasty bake, STL Cardinal baseball being one of them. I am searching diligently for a vintage hasty to add to collection. My uncle has a like new unit from the 70's that hasn't been cooked in in probably 2 decades. It's sitting covered in his shed. He refuses to sell it to me!!!!
post #13 of 17

Ye, I( saw that our Canadian Hardware Store, Home Hardware, had a Chicken Drum Stick rack, a device that hold chicken legs upside down so you can cook them. It was 5 bucks and change.  That is a good deal for something like this.

 

 

post #14 of 17

Such a fabulous little apparatus!! Cheers! - Leah

post #15 of 17
Quote:
Originally Posted by D-Train View Post

Smoked some chicken legs in a bath of sweet Asian sauce, the base of which was soy sauce. Pretty tasty

 

Oh my, that looks heavenly.  I have a Hasty Bake as well:  a late 70's suburban I got from the flea market last fall.  It's my favorite cooker to grill on.  I haven't smoked anything on it yet but am going to start doing that.  I usually use my Mini WSM, WSM, GMG Davy Crockett & recently acquired Bandera for smoking.

 

Here is a photo of my Hasty along with my two WSM:

 


Edited by bbqgeekess - 4/6/14 at 12:31am
post #16 of 17

Great looking chicken!! will have to try this recipe this weekend :icon_razz:

post #17 of 17

Looks good. Gonna have to give this a try!

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