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Chicken legs-3 flavors over cherry

post #1 of 11
Thread Starter 
Found a great deal on some chicken legs so I decided to smoke them over cherry and try out 3 different brines, well 1 basic brine to absorb cherry smoke flavor and 2 flavored brines.

The first brine was 2 cups of coconut juice, not milk but juice, with 1/8 cup white sugar and 1/8 cup kosher and 1 1/2 teaspoon homemade vanilla that has been sitting for about 8 months.

(Those are chunks of coconut that were in the drink)

Next was 2 cups of cran-apple juice, 1/8 each sugar and kosher.
The final was just a basic brine, 2 cups water 1/8 cup each kosher and sugar.

None of the brines needed to be heated since they had no ingredients that needed to be activated such as garlic, peppercorns, bay leaves.
Always remember when doing a brine to stir until the salt and sugar are completely dissolved.

Brined for almost 4 hours, pulled out, rinsed and patted dry. Brought to about room temp as the smoker was heating up.
Coconut vanilla brine on the left, cran-apple in the middle and plain on the right.

Smoked over cherry 275-300 for 2-2 1/2 hours, until I noticed them hitting 170.

Skin wasn't quite crispy but not rubbery due to the higher temp, don't eat it anyway so it doesn't matter.

Also smoked a few pizzas just because
2 with pepperoni and one with some spinach dip and cheese.

I have to say that the coconut vanilla legs were the best. A nice light sweet vanilla flavor with a slightly less sweet coconut flavor. Really nice light sweetness to them.
Thanks for taking the time to check out my legs.
Happy Smokes to you all and to all a Bud Light, or whatever brew you drink-bud light just rhymed. Yuengling for me.
post #2 of 11
Freaking eh Fire. That looks awesome...I am stopping by....Now I am hungry. I will be in PA by Saturday and will be cracking open a Yuengling...can't get it down here,,,points.gif
post #3 of 11
Awesome man!

points.giffor the tenacity to try 3 ways at once.

One question...how many people were you feeding? Good lord. In addition to the legs and pizzas, I'm pretty sure I see some eggs in there, some wings, and am I right saying I see a boneless pork chop hiding out waaaay in the back there?

Homemade vanilla? PM me with the recipie for that if you'd be so kind.
post #4 of 11
NICE!!!!!!!!!!!!!!!!! Triple brine for triple delight!

And pizza to boot!

Don't stop now, man.......keep it rolling!!!!!!!!

post #5 of 11
Looks like some mighty fine eats and certainly a great variety. points.gif

Did you like the other two too, or was the coconut one just better?

Spinach dip- is it your recipe or did you get it from the store? I tried the Walmart fresh dip (the small one that's greener if that helps) and I like it but I can't recreate it. So as you might guess I'm looking for a recipe. PDT_Armataz_01_06.gif
post #6 of 11
Nice job on the legs. Thanks for sharing. No points available.icon_redface.gif
post #7 of 11
Thread Starter 
I'll find the recipe I use and send it to you if you would like. Nothing out of the ordinary, lots of garlic and red pepper, spinach, cream cheese, mayo, parm and sometimes artichoke hearts.

The wings and chops I was doing for my brother-in-law. I also take some of whatever I smoke to my Mom (Dad is a vegetarian!), give some to my sisters and of course my brother. Mr. I love to eat dead flesh...
That guy loves meat, he is thrilled I joined this site.
post #8 of 11
That would be great! All the recipies I've tried so far were sour cream based. For some reason I never considered the cream cheese/mayo combo. I might have to throw some water chestnut chunks in there too.
post #9 of 11
Hey, excellent trial there! SOunds like you had some great taste going on and sure looked like it to me! How'd you like the pterodactyl eggs? When you crack em open, try dipping them in a sauce of 1/3 evoo and 2/3 balsamic vinegar with a squirt of lime juice in there.

Very nice looking pizza's too!PDT_Armataz_01_37.gif
post #10 of 11
Looks good man.
post #11 of 11
Great job Fire a triple brine like dude said I hope you had a bunch of peeps there to eat
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