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Q-View - Sunday Afternoon Legs....

post #1 of 11
Thread Starter 

Decided to do some of my Jamaican Jerk Rub chicken legs.  Also whipped up a batch of Dutch's "Wicked" baked beans.  The wife made her contribution to the meal by fixing some pasta salad. After lightly spraying the legs with olive oil, I put my jerk rub on them and let them marinate for 6 hours. Legs were smoked at 270 degrees w/hickory for 3 hours.  Skin was crispy and the meat was moist.

Ready for the smoker.

Prepped and waiting for temps to come up...

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Temps are right, time to get this party started...

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This Blue Smoke...

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Three hours later...

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Let's eat...

post #2 of 11

Wow!  That looks good enough to eat!  Nice job!

post #3 of 11

Nice job - love that drum stick holder too. Have you posted the jerk recipe? I did a quick search and it did not come up

post #4 of 11
Thread Starter 

Haven't posted it yet.  I'll do that this evening.  The Lowes in my area was closing the leg holders out for $2.49, so I bought 4 of them.  I had not used them before, but they work pretty well.

post #5 of 11

I like the leg rack.  Pretty cook and no flipping!

post #6 of 11

The legs look wonderful and tastey I bet??? Now how did they taste ????Were they spicey cause Jerk is suppose to be spicey???? But it's the flavor that you are going for I guess.

post #7 of 11
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

The legs look wonderful and tastey I bet??? Now how did they taste ????Were they spicey cause Jerk is suppose to be spicey???? But it's the flavor that you are going for I guess.


Yep, they were tasty.  They were spicy but not overtly hot.  Good blend of heat mixed with flavor.  Not quite enough heat to make your sinuses drip, but you know it's there begging for a cold beer.

post #8 of 11

Looks might fine I have one of those racks but haven't used it much. How many were you feeding? I always see all this great food but when i cook it's usually for two (more like 1.25 wife doesn't eat much at all-cottage cheese, etc)

post #9 of 11
Thread Starter 
Quote:
Originally Posted by chainsaw View Post

Looks might fine I have one of those racks but haven't used it much. How many were you feeding? I always see all this great food but when i cook it's usually for two (more like 1.25 wife doesn't eat much at all-cottage cheese, etc)


I was just cooking for my wife and I.  I did 20 legs so it made it worth my while to fire up the smoker.  We both take left over to work for lunch, and my daughter will be over this evening for the balance of the leftovers.

post #10 of 11
Quote:
Originally Posted by Olddawg View Post




I was just cooking for my wife and I.  I did 20 legs so it made it worth my while to fire up the smoker.  We both take left over to work for lunch, and my daughter will be over this evening for the balance of the leftovers.


Awesome post and thanks again!
 

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Nice job - love that drum stick holder too. Have you posted the jerk recipe? I did a quick search and it did not come up

 

OD’s Hot Jerk Spice Dry Rub

 

Ingredients:

  • 3 Tablespoon dried minced onion
  • 2 Tablespoon onion powder
  • 2 Tablespoon brown sugar
  • 2 Tablespoon dried thyme
  • 1 Tablespoon ground allspice
  • 1 Tablespoon garlic powder
  • 1 Tablespoon coarsely ground black pepper
  • 1.5 Tablespoons ground cayenne pepper
  • 2 teaspoons  kosher salt
  • ¾  teaspoon ground nutmeg
  • ¾  teaspoon ground cinnamon
  • ½  teaspoon Chinese 5 spice blend

 

Directions:

  1. Combine all ingredients in a bowl, stir well.
  2. Stores just like any spice, keeps well.
  3. Just shake or mix well prior to use.
  4. Makes 1 cup.

To use, lightly spray meat of choice with olive oil, rub jerk spice into meat.  Cover and marinade for at least 6 hours.  Smoke or grill.

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