Chicken legs especially can be tough to check with a probe. If my wife cuts chicken and sees any redness that didn't come from cherry smoke, she won't eat it, so I have to cook mine a little extra, but I am starting to think a meat probe might not be the best way to check a separated chicken leg
I put the parts that come out in the dush washer. The rest gets rubbed quickly with a grill scrubber that is alot like Scotchbright with a plastic handle, and plain water, then wipe it dry with a paper towel. I don't try to get it totally clean, just rub off whatever is loose or greasy.
I think I filled a 4 qt pot half full of water and made my brine out of that. I thought about using unsalted butter. I only want to remove a small amount of salt, but using unsalted butter might be a better way to do it.
I smoked a split turkey breast and a couple turkey legs today.It turned out great. The kids even loved it. Me and my wife have had deep fried turkeys, and turkeys cooked in the oven, but never a turkey as juicy as this one turned out.
I made a 4.5 lb split breast with bone in, skin on. The...
I smoked corn for 2 hours at 275. I melted 2 sticks of butter in a pan. I added a teaspoon of Italian seasoning, and a teaspoon of garlic powder to the butter. Every half hour I brushed butter seasoning on my corn.
It turned out real well. The butter had enough salt in it. The kernals shrank...
And I smoked corn! I melted 2 sticks of butter, added a teaspoon of Italian seasoning, a teaspoon of garlc. Every half hour I brushed the butter mixture on the corn, and rotated the corn. My smoker was 275. The butter added enough salt. The kernals shrank, but it had great flavor!