Started with 16 chicken legs that I skinned :o
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1827.jpg)
Then a liberal coating of Instant Gourmet...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1828.jpg)
Then each leg got a replacement skin of bacon except for three that got a slice of honey ham instead (out of bacon)...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1829.jpg)
Fired up the Bradley. Loaded 3 apple pucks (1 hour of smoke) Set the PID for a cabinet temp of 200F and convection off the first hour. Then cabinet temp ramps up to 240F with convection fan on for another 1 1/2 hours (170F IT at largest leg with the fastest Thermapen available...green :) )...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1830.jpg)
After pulling from the smoker I gave them a 10 minute ride under the oven broiler to finish up the bacon...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1836.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1834.jpg)
They were fantastic :)
Nice Job Muebe, That looks excellent !!
Awesome Mike, I like the new skin, money shot is killer...
Those look great Muebe. I like the bacon...but who doesn't? I'm putting that on my list to try. Thannks
Hey no surprise its bacon! And I love bacon and chicken together. But never thought of using it this way. Will be stealing the idea!
That money shot made my mouth water! And stomach growl! ;D Great idea.
Quote from: muebe on April 28, 2012, 05:16:46 PM
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1834.jpg)
Now
THAT just might get me to try smokin up some legs again. ;D
Winner Winner Chicken Dinner!!!!
Dam, i have to do some of those again. Those look killer Mike. Have you tried smoking them in your SRG with the smoke daddy attachment you got on it?
Sent from my iPhone using Tapatalk
muebe just looking at those pics again. Great job on legs and pics! I sure could go for a few right now.
Quote from: mikecorn.1 on April 29, 2012, 06:21:49 AM
Dam, i have to do some of those again. Those look killer Mike. Have you tried smoking them in your SRG with the smoke daddy attachment you got on it?
Sent from my iPhone using Tapatalk
Mike I have a Big Easy so it does not go low on temp. I have done them before but they get done faster than the amount of time I want to smoke. Doing them this way in the Bradley they were so dang good! Very moist and tender. Even the ones that were layered with ham ;)