Post by: ZCZ on February 20, 2022, 03:42:17 PM
That’s it
Have a great day!!
Al
Post by: ZCZ on February 20, 2022, 03:43:34 PM
Now crank the heat to 450 to crisp up the skin and set the sauce.
Post by: 02ebz06 on February 20, 2022, 04:01:27 PM
I've been itching to BBQ something but not sure what.
Probably be pork of some kind as that is what I have most of in the freezer.
Post by: ZCZ on February 20, 2022, 04:08:41 PM
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Have a great day!
Al
Post by: 02ebz06 on February 20, 2022, 04:12:01 PM
Post by: yorkdude on February 20, 2022, 04:48:41 PM
Post by: BigDave83 on February 20, 2022, 05:32:34 PM
Post by: Jimsbarbecue on February 20, 2022, 11:45:21 PM
Post by: Canadian John on February 21, 2022, 08:15:17 AM
I wish you hadn't done that. It looks so good it has spoiled my appetite for breakfast..
Post by: jdmessner on February 21, 2022, 12:34:22 PM
Post by: Bar-B-Lew on February 21, 2022, 05:55:04 PM
Wish you had posted this before the Super Bowl! I did 35 lbs. of legs for a youth party. They turned out OK and the kids really liked them, but I was underwhelmed. I did not turn up the heat. I will remember this for next time.
Maybe ZCZ is doing something different than I have in the past, but I would be careful when cranking up the heat. I have created several grill fires doing that after cooking something greasy at a lower temp and turning up the heat to finish or cook something else at a higher temp.
Post by: Bentley on February 21, 2022, 09:20:21 PM
Post by: ZCZ on February 22, 2022, 10:13:25 AM
Wish you had posted this before the Super Bowl! I did 35 lbs. of legs for a youth party. They turned out OK and the kids really liked them, but I was underwhelmed. I did not turn up the heat. I will remember this for next time.
Maybe ZCZ is doing something different than I have in the past, but I would be careful when cranking up the heat. I have created several grill fires doing that after cooking something greasy at a lower temp and turning up the heat to finish or cook something else at a higher temp.
Bar-B-Lew is correct and have experienced it myself. Why I always trim off some of the fat on a NY or Rib Eye as I do those on high heat (600/650). The same can happen if after a long shoulder cook and you turn up the heat to burn all the crud off. Legs are fairly lean and these had a lot of meat showing with less skin. Unless you were doing a huge quantity of them with a lot of skin you should be OK with them.
Al