Sunday, May 29, 2011

Weekend Cook: Chicken Legs

Grilled Chicken Legs
I grilled these on the Big Green Egg direct at about 300f for about 40 minutes, with the cover down for 20 minutes of that time.  

Before cooking I had coated them in a spice rub - they were the "manager's special" at the Hannaford.

Amir's Mushrooms with Willow's Ramps
This was too easy - just 'shrooms, and julienned ramps from farmer's market with a drizzle of Drew's Romano Caesar dressing, all wrapped in a foil packet.

How beautiful is that?  These cooked alongside the chicken, turning after 20 minutes and moving them to the cooler side of the grill while I was trying to get the chicken skin to crisp.  We also had some asparagus side-action going on.

Remember a few weeks ago when the Big Green Egg was blown off the porch?  After the leg cook, I shut the grill down to snuff out the fire - but it didn't.  Two days later the temperature was still 250f, and on the third day 100f.  All the lump burned up!  I will be replacing the gasket before using it again, the trip off the porch did a bit of hidden damage that needs to be dealt with.