I had made some pork belly with this cherry miso glaze I hacked from an apple butter miso recipe. The pork belly was so good, I decided to use the left over glaze to make some chicken lollipops.
Good fortune that the local market has chicken legs for 55 cent, so $2 later I had a package of ten legs.
I frenched the legs and pulled all the tendons and pin bone (really labor intensive), wrapped in foil and covered in Jeff's rub. Plan to smoke these low and slow with cherry wood in the MES 30 and then finish off to 170f after dipping in the cherry glaze to carmelize the finish.
Frenched legs -
Covered in Jeff's rub -
Will post a picture later of the finished product. This is tonight's dinner. [emoji]128512[/emoji]
Good fortune that the local market has chicken legs for 55 cent, so $2 later I had a package of ten legs.
I frenched the legs and pulled all the tendons and pin bone (really labor intensive), wrapped in foil and covered in Jeff's rub. Plan to smoke these low and slow with cherry wood in the MES 30 and then finish off to 170f after dipping in the cherry glaze to carmelize the finish.
Frenched legs -
Covered in Jeff's rub -
Will post a picture later of the finished product. This is tonight's dinner. [emoji]128512[/emoji]
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