Bought this nifty hanging rack off Amazon by Bayou Classics.
- Brine chicken legs, preferably overnight.
- Take out of brine, rinse, pat dry and put them back in the fridge for several hours to tighten back up
- Mix up a batch of flour and your favorite spices (salt, pepper, chili powder, paprika, etc)
- Lightly dust all sides of legs
- Recommend a drip pan with a little water in it
- Indirect setup, 400 degrees for approx 45 min to 1 hour
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