SapperDawg
01-20-2015, 06:54 PM
Reading all the threads on the main page about baseball, and watching the twitter pics of the LFL getting set up has got my mind on grilling chicken.
I spent half of 2013 and 2014 in Carlisle, PA while my wife attended an Army school there. I was fortunate enough that I was also working on a large project that would allow me to work remotely, as we didn't have an office there. Spending large parts of the day at home was completely foreign to me, and I found myself searching for things to do to get out the house many days.
I found a local butcher shop, the old school kind, and basically spent a year cooking my way through the meat counter. One of the things I liked to do was buy the cheapest cuts I could and see how I could good I could make them taste.
Generally, I am not a fan of chicken legs. Love dark meat - but the legs are just too difficult to eat with all the tendons running through there. They are the cheapest portion of the chicken that is not an organ, however. I ran across a technique to "lollipop" the chicken legs by cutting around the base and pull out all the tendons with pliers.
I was getting a pound of legs for less than $1 - so this was a steal. I takes a bit of work to get the tendons out, but it is totally worth it. I cooked these up with light smoke, then crisped the skin over the hot part of the fire, and paint with some Sweet Baby Rays at the end. When you bite in you get juicy meat, without any resistance from the tendons. Basically like biting right through a juicy, dark meat breast.
Give this a try one Sunday afternoon, and you will not be disappointed. We will not cook them any other way from now on.
http://i375.photobucket.com/albums/oo192/scumglove/Mobile%20Uploads/image_zpsab9ec567.jpg (http://s375.photobucket.com/user/scumglove/media/Mobile%20Uploads/image_zpsab9ec567.jpg.html)
This warm weather and sunshine is starting to give me the spring fever.
I spent half of 2013 and 2014 in Carlisle, PA while my wife attended an Army school there. I was fortunate enough that I was also working on a large project that would allow me to work remotely, as we didn't have an office there. Spending large parts of the day at home was completely foreign to me, and I found myself searching for things to do to get out the house many days.
I found a local butcher shop, the old school kind, and basically spent a year cooking my way through the meat counter. One of the things I liked to do was buy the cheapest cuts I could and see how I could good I could make them taste.
Generally, I am not a fan of chicken legs. Love dark meat - but the legs are just too difficult to eat with all the tendons running through there. They are the cheapest portion of the chicken that is not an organ, however. I ran across a technique to "lollipop" the chicken legs by cutting around the base and pull out all the tendons with pliers.
I was getting a pound of legs for less than $1 - so this was a steal. I takes a bit of work to get the tendons out, but it is totally worth it. I cooked these up with light smoke, then crisped the skin over the hot part of the fire, and paint with some Sweet Baby Rays at the end. When you bite in you get juicy meat, without any resistance from the tendons. Basically like biting right through a juicy, dark meat breast.
Give this a try one Sunday afternoon, and you will not be disappointed. We will not cook them any other way from now on.
http://i375.photobucket.com/albums/oo192/scumglove/Mobile%20Uploads/image_zpsab9ec567.jpg (http://s375.photobucket.com/user/scumglove/media/Mobile%20Uploads/image_zpsab9ec567.jpg.html)
This warm weather and sunshine is starting to give me the spring fever.