Quote:
Originally Posted by Fire Me Boy!
This was a grilled recipe from Cook's Illustrated.
1 tablespoon allspice berries
1 tablespoon black peppercorns
1 ½ teaspoons dried thyme
2 tablespoons packed brown sugar
2 teaspoons garlic powder
1 ½ teaspoons dry mustard
¾ teaspoon salt
¾ teaspoon cayenne pepper
Grind the allspice, peppercorns, and thyme. Then combine with the rest.
I cut the cayenne in half since my wife doesn't like too much heat. I thought it could use more heat, she liked it right where it was.
The key to the grilling part of this recipe is brining the legs (1/2 c. salt, 2 qt. water) for 30-60 minutes, and then cooking them indirect to 185 degrees, then crisp the skin.
The low and slow of indirect renders the fat really well. It's kind of a long cook - all in, took about an hour, but turned out some of the best legs I've done on a grill. The brine keeps the meat really juicy even though you're basically overcooking it on purpose.
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Thanks man. I'll see what I can do. Some of that stuff, including a grinder is going to take some work to come across.
Good tip on the indirect then crisp.