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Smoked Chicken Legs with Alabama white BBQ sauce

post #1 of 7
Thread Starter 

Cream corn and smoked some asparagus to go with the chicken.


Smoked 7 legs with my BBQ rub then glazed with BBQ sauce.
Smoked 7 that soaked in Italian dressing overnight, then dipped those into the white BBQ sauce. First attempt making the white BBQ sauce. Turned out great.
Cooked on a MES 40". 235-250° for 2 hours. Used apple chips for the first hour.
post #2 of 7

What , just Q-view and no narration :icon_eek::icon_exclaim: 

 

Yes, we say the rules say to post Pics , but how do we know what the heck you are doing :confused: 

 

Just sayin' . . .

post #3 of 7
Thread Starter 
I'm confused. I mentioned what I cooked, what I put on them, what I cooked them on, temp and wood type.
post #4 of 7
Quote:
Originally Posted by smell smoke View Post

I'm confused. I mentioned what I cooked, what I put on them, what I cooked them on, temp and wood type.

Looks great! I have to say for what ever reason the first time I looked at the thread, there was only your first photo and that was it. Maybe you sent it to fast and the edited it? Forum glitch? Anyways looks good. We don't get anybody using white bbq sauce up here in the PNW. I use it to throw off unsuspecting guests!
post #5 of 7
Thread Starter 
I did edit it. My fat fingers hit the submit button before I was ready.
Never tried the white BBQ sauce until tonight. Liked it but it's not going to replace traditional BBQ sauce. But good for something different once in a while.
post #6 of 7

Love to do white sauce every now an then with chicken. Folks always rave over it but the traditional lowcountry sauce remains the king for pork.

post #7 of 7

smell smoke you did a excellent job, keep the smokes coming, we still love to see what everybody else is doing.:welcome1::Looks-Great:

dannylang

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