Discussion Thread -> "Legs" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Moose

somebody shut me the fark up.

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Our new TD category is...

"Legs"


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This was Midnight Smoke's winning entry in the 2011 Chicken Leg Quartermaster Throwdown!

As chosen by c farmer for winning the "Tri-Tip" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

c farmer said:
What do you think about a leg TD?

Chicken,beef, anything with a leg.

What do I think? I think this TD has legs! :thumb:

You may submit entries that are cooked from Friday 12/19 through the entry submission deadline of 12 p.m. Central US Time on Monday 12/29/14.

Entry pictures must be submitted by 12 p.m. Central US Time on Monday 12/29.


Click here to READ THE RULES for the BBQ Brethren Throwdown...

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.
 
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Please accept photo as official entry into Legs Throwdown. Chicken legs seasoned three ways. Coopers, Plowboys Yardbird and John Henry's East Texas Pecan. These were cooked upright in an Armadilla ABT holder offset in the Primo XL running Ozark Oak and a beer can size amount of peach wood. Crispy skin, moist meat. Thanks.
 
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This is my leggy entry

Came to visit my folks, mom requested a leg of lamb, so I obliged. Boned it, spiced the inside with fresh garlic, a little rosemary, salt and pepper, trussed it up and cooked it around 275-300 on my dad's resurrected kettle that he dropped a tree on. You'll notice the legs he built from conduit and sheet metal. Pretty sweet. Smoked it with cherry, took a couple hours, used a partial ring of fire, gave a sear at the end, but it didn't need much. Flavor was excellent and I even got a smoke ring.

















Please use this for my entry



 
Here's my reverse sear leg of lamb from a previous post before Christmas . . .

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Marinaded for 48 hours then my rub . . .

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In goes the lamb . . . .

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Low and slow to 130 IT then a quick hot sear . . .

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Please accept this last photo as my Leg Throwdown Entry . . .

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Please accept this as my Official Entry.

Smoked duck legs confit, pig ribs, naked fatty, sausage, and white beans aka here in France, Cassoulet. A regional delight here in winter. Lots of carbs to fuel the body for the extra heat you need for...............well what ever you need it for!

My official polling shot if you please!



The full cook thread can be found here!

http://www.bbq-brethren.com/forum/showpost.php?p=3126449&postcount=1

Plated shot





Happy New Year Brethren!
 
I plan on copying this, and I'm glad I'm not competing in this round.
 
Please accept my official entry.

This is part one of my multi-entry JamĂłn tres maneras de Guerry. This portion is the Oakridge Habanero Death Dust and Pineapple glazed twice smoked ham as originated by deguerre at this link:

http://www.bbq-brethren.com/forum/showthread.php?t=121741

Very simply, start with a hunk of leg meat. Slice some lines and insert twigs.

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Place in oily drum and cook

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Give father funny photo

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Remove meat from drum.

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Remove twigs and add fruit cocktail

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Glaze with HDD and pineapple glaze

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Return to drum for a bit then remove

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Be warned, fruit will be sassy

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Slice away. If any nubs fall off, save them for a later project.

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Take fancy picture of caramelized glazed ham slices to be used in the TD voting thread

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OK, that's a wrap! Great entries everyone...peeps' poll to follow shortly.

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Yay! My first ride on Peeps' Pole. I can't wait :clap2:
 
D@mn! I missed it! :mmph:

I thought I had Til midnight.

Oh well, I'll post the cook later.....

Sorry guys and gals......
 
Thanks Kathy!

I took a break from drag racing and started cooking. So far, its very relaxing and fun. Did a few competitions and now Im basically in pretty deep. LOL

Thanks for the compliment and Happy Smoking!
 
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