Super Bowl Thighs and Legs

[tritowner]

For some reason my freezer has become full of chicken. Guess I have been eating too much pork the past month!  Anyhow, I injected some thighs and legs with a Lousiana Buffalo Sauce concoction. (my apologies to whomever's recipe this is; I failed to write the person's name down) 

I let it sit in the sauce for a few hours and then put in the MES @ 225F for ~2.5 hours.  It was ready right before kick off (perfect timing!)  It could have used some more spice in my opinion but everyone at the dinner table enjoyed it. 

Recipe:

Louisiana buffalo sauce.JPG

• tritowner
• Feb 3, 2013

Swimming in the sauce:

Chicken with Louisiana Buffalo Sauce

• tritowner
• Feb 3, 2013

Ready to Eat:

Chicken with Louisiana Buffalo Sauce_finished

• tritowner
• Feb 3, 2013

 

[kathrynn]

Nice looking chickens!!!! 

 

[tritowner]

Thanks!  There were a few left over too which will make for a nice snack this week or later tonight.

 

[terrymn]

Beautiful stack o chicken - they look awesome!

 

[dirtsailor2003]

Nice Looking chicken!

If you like heat, then give this recipe a try, for injecting and soaking. Let it meld for a couple days prior to use. It gets hotter everyday.

http://www.smokingmeatforums.com/t/133831/experimental-fire-water-aka-acid-rain

(you can substitute any fresh hot peppers you like)

 

[themule69]

looks great.