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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-10-2011, 08:49 AM   #1
GreenDrake
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Default For those who cook legs in comp turn ins

I have been messing with the idea and trying out some batches...but aside from doing a couple dozen legs to get a good six that don't "lollipop" on you, what's the trick to keeping the meat from pulling up the bone on half the dang things? I am all for getting outside the box, thighs are the great satan, but seem to be working okay for now. What's the leg secret?
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Unread 08-10-2011, 12:31 PM   #2
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Sounds like you are overcooking the legs if the meat is pulling away from the bone.

A lot of teams around here turn in legs, not lollipops-save those for an appetizer.

At home I play around with the Rib-O-Lator and the Bayou Classic Wing and Leg Racks.



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Unread 08-10-2011, 01:51 PM   #3
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What internal temperature do you cook your legs to? Connective tissue collagen begins to dissolve to gelatin. Melting of collagen starts to accelerate at 160F and continues rapidly up to 180F. If you hold it between 160F and 180F for too long the tenons deteriorate as the collagen breaks down. Since the muscle tissue shrinks during the cooking process this causes a lot of tension on the tendons. Once the collagen starts to render into gelatin, the tendons can break loose and cause your chicken leg lollipop.
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Unread 08-11-2011, 10:13 AM   #4
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I cook mine to about 170 in a kettle indirect. I keep the meatiest part of the leg towards the fire most of the time.
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Unread 08-11-2011, 10:29 AM   #5
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those are some excellent looking legs!
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Unread 08-11-2011, 10:33 AM   #6
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Do you get bite thru skin with that bayou hanger? Im gonna do legs in new holland in 2 weeks. Never done them before t a contest. They most likely will tank but dont care
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Unread 08-11-2011, 10:36 AM   #7
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do it sled!
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Unread 08-11-2011, 11:10 AM   #8
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Quote:
Originally Posted by Diva Q View Post
those are some excellent looking legs!
That's what I'M sayin'!
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Unread 08-11-2011, 12:05 PM   #9
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Yummy looking legs!
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Unread 08-11-2011, 05:42 PM   #10
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Quote:
Originally Posted by Sledneck View Post
Do you get bite thru skin with that bayou hanger? Im gonna do legs in new holland in 2 weeks. Never done them before t a contest. They most likely will tank but dont care

you can if you treat it like a thigh... sigh, yuck stupid comp chicken...
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Unread 08-11-2011, 07:08 PM   #11
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Yes , on the legs looking good
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Unread 08-12-2011, 05:23 AM   #12
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Gonna do some test legs again this weekend on the Traegers....here we go again. Hey Brian, see you again next month at the Skewered Apple, yes?
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