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new years eve legs

post #1 of 7
Thread Starter 

STARTED WITH CHICKEN   (LEGS0

 

 

THEN CAME THE RUB (LANG STYLE0

 

 

RUB RECIPE,

1 1/2 TBSP  ONION POWDER

1 T TBSP    GARLIC POWDER

2  TBSP SUGAR IN THE RAW

1 TBSP   KOSHER SALT

2 TBSP  SMOKED PAPRIKA

1 TSP   BLACK PEPPER

1 TSP  CHILI POWDER

1/2 TSP  CUMIN

1/2  TSP CAYENNE  PEPPER

1/2  TSP LEMON PEPPER

1/2  TSP  BASIL

1  TSP  CRUSHED ROSEMARY

1/2  TSP  GINGER

 

 

 

THEN OPENED SOME DOGS AND A LITTLE HOMEMADE SAUSAGE, AND PUT THEM ON THE TRUSTY OLD SMOKER

 

 

 

HERES A HELPFUL LITTLE HINT WHEN YOUR WOOD MAY HAVE A LITTLE MOISTURE IN IT, BUT I ALWAYS DO IT THIS WAY. STACK YOUR WOOD YOU ARE GOING TO USE ON TOP OF THE FIREBOX TO PREHEAT.

 

 

 

 

GOT THE TRUSTY OLD LANG A SMOKIN, FOR SOME GREAT LEGS

 

 

 

 

 

A CHEF DELIGHT IS SOME DOGS AND SAUSAGE THATS SMOKED, THEY ARE DONE IN ADOUT A HOUR OR SO,

 

 

 

 

 

 

AFTER ABOUT 4 HOURS IN THE SMOKER, HERES THE FINAL PRODUCT.

TASTEEEEEEE LEGS.....

post #2 of 7

What temp did you smoke at 4 hrs. is a long time for drums.Sausage looks good

Richie

post #3 of 7
Thread Starter 

tropics i started out about 170 then i finally got to 220, i did not intent for it to take that long, wood had a little moisture in it. so it took longer.

post #4 of 7

DL, Nice smoke for the new year !

post #5 of 7

Great looking smoke.

post #6 of 7
Thread Starter 

thanks crazymoon and twoalpha for the kind words.

post #7 of 7

Wow! Sausage, drums and weiners! I bow to you Danny.

 

Disco

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