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November 19, 2019, 05:50:22 AM *
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Author Topic: Margarita Chicken  (Read 87 times)
bamabob
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my dog can't hold her licker


« on: October 17, 2019, 07:22:18 AM »









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Dataspaz
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« Reply #1 on: October 17, 2019, 08:50:08 AM »

Looks good. Chicken is so versatile.
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bamabob
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my dog can't hold her licker


« Reply #2 on: October 17, 2019, 01:08:09 PM »

Thanks.  These were some miscut chicken breasts that the local Piggly Wiggly had on sale for 89 cents/lb.  They were huge, I thought maybe they were cut from an old baking hen.  The brine added a nice flavor and kept them moist and tender.  The Spiceologist Chili Margarita rub added a nice flavor without adding a bunch of salt as the brine provided that.  The Cajohns Tequila Lime chili bbq sauce provided a nice finish.  Cooked low and slow direct with a little applewood with a steady rise in temp to a hot crisp and brown finish.  Will be doing these again!
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Cajunate
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« Reply #3 on: October 17, 2019, 04:00:24 PM »



Looks pretty darn good!
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thedietz
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« Reply #4 on: October 22, 2019, 03:26:39 AM »

Looks great!  I was starting to think this place had died!!

Gonna post a question here as well since most of the threads don't get touched but this one.  Any of you guys ever do chicken legs low and slow on the keg?  I usually just grill them around 350-375.  A coworker of mine has a trager and said he does chicken legs at 225 for 3 hours and they turn out great and the skin is not rubbery.  Just wondering anyone has done this on the keg but i am now interested in trying.
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Dataspaz
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Frisco, Texas


« Reply #5 on: October 22, 2019, 05:26:32 AM »

Looks great!  I was starting to think this place had died!!

Gonna post a question here as well since most of the threads don't get touched but this one.  Any of you guys ever do chicken legs low and slow on the keg?  I usually just grill them around 350-375.  A coworker of mine has a trager and said he does chicken legs at 225 for 3 hours and they turn out great and the skin is not rubbery.  Just wondering anyone has done this on the keg but i am now interested in trying.

I have done low and slow legs on the keg many times . Run about 3 hours at 225 and at the end ramp up to 350-400 and hit them with a favorite BBQ sauce.
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bamabob
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my dog can't hold her licker


« Reply #6 on: October 22, 2019, 06:13:33 AM »

I do wings the same way.  Start out low and let the temp rise graduallly to finish with a lid open high heat grilling.
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thedietz
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« Reply #7 on: October 22, 2019, 09:04:45 AM »

alright i am sold.  buying legs at the store this week!
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