When we grill corn, we just throw it right on the grill in the husks. They were falling off the bones good, and the grill just added great crispness and smoky flavor (and the Sweet Baby Ray sauce didn’t hurt!). And by “prep the ribs” I mean that I put them in the crockpot on low about midday - first seasoning with garlic salt, seasoning salt, and pepper, then adding about 1/2 can of Coke. I hunted and gathered, and I did prep the ribs. He grilled corn, bbq ribs and bone-in chicken breasts tonight. And he loves his natural charcoal grill, a little Weber. Of course, when I say “we love grilling”, I mean I love it when my hubby grills - it’s a skill I’ve no desire to learn. We love grilling, especially in the summer because my kitchen is already hot. What about you? Are you good with grilling or are you impatient? Come back tomorrow and I’ll share a different way to eat your watermelon that will give your mouth a flavor kick and is perfect with food cooked on a grill. Serve with Potato Salad or Hashbrown Casserole or Quick Cole Slaw or Homemade Baked Beans, or watermelon. Wait till they’re almost done to smear on the sauce.Īll told, this should take about 45 minutes to an hour, depending on the size of the legs (or other chicken pieces). Don’t do it earlier or you risk the sugars in sauce burning. Is your mouth watering yet? Are you nearly beyond your limits of waiting? Is everyone asking “how much longer?” If so, it’s time to baste with bbq sauce. Let your mouth water as you get hungrier and hungrier and the delicious smell wafts among the people gathered on the patio.
BBQ CHICKEN LEGS FULL
Savor the full experience of tending them, turning them. This helps them cook evenly and slooooowly. Put the legs on the grill and then turn them every 5-10 minutes. The secret? Turn the heat down to the lowest temp. Those legs were scrumptious – smokey and sticky with bbq sauce. But my mom talked me into doing it and I’m glad she did. I planned to do them in the oven, just because I feared burning them beyond recognition if I put them on the grill.
Memorial Day weekend we had lots of company and I bought a bunch of chicken legs. Smoked sausage or ham slices are no problem.īut chicken with bones is a whole ‘nuther deal. Pork chops aren’t too hard (not including one fire incident the neighbor kids still talk about). I do great with boneless chicken breasts.
You might have caught on about that fact since most of the recipes on this site can be made (hands-on prep) in just a few minutes.įor this reason, I’ve never had luck grilling chicken that has bones. But just in case there’s someone else out there who doesn’t know, I’m going to share it with you. It could be that I’m the last one in on this secret.
0 kommentar(er)
