[Fire Me Boy!]

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.

Bonus on this. The leftover cold chicken is pretty awesome.