Some chicken I wasn't going to tell you about

[Brad Olson]

I salted (Lawry's) some chicken legs about 30 hours before cooking and left them uncovered in the fridge so they were good and dry when they hit the grill. I hadn't planned on taking photos but I was really happy with the color so at the last minute I used the phone. Charcoal briquettes only, no smoke other than what came off of the small log I used to build the single-bank indirect setup in the B-B-K. The cauliflower was a small head that I steamed first and then sliced for frying/pan-roasting in olive oil and pepper.





The skin was definitely crispfirmchewy and was actually tearable (no, I didn't misspell terrible and I didn't misspell misspell, either), and the meat turned out really good so I was happy with the end result.

 

[John K BBQ]

Nice looking chicken! Getting perfect chicken skin isn't an easy thing to do, but worth trying

 

[JimK]

Wow, great color!

 

[Ron De Hoogh]

Great looking chicken!

 

[Ken Barth]

Nice cook! Love chicken leg quarters!

 

[Bob Correll]

Winner winner, chick..........you know the rest.
Skin reminds me of a whole pit cooked hog.

 

[CaseT]

Looks tasty! Love simple most times its the best. KISS - Keep It Simple Smoker!