Char Broil Big Easy Chicken Legs | Bacon Wrapped Chicken Legs

voodoo chicken legs we’re gonna take oneof the most least expensive cuts of meatyou can get chicken legs and we’re goingto marry it up with you know bacon supereasy stay with me we’re going to cookthis up in the Big Easy oil is fryertoday[Music]as you can see I’ve got five chickenlegs here right I let this sit at abouta half hour because that makes the bacona little bit more pliable easier to useall right no rocket science here rightwe’re just going to wrap each one ofthese chicken legs and if you’ve neverdone this before just make sure youoverlap so I’m overlap it on the baconthat’ll help it stay on okay and in thisBig Easy today the way I’m gonna cookthese you don’t want bacon all the wayup and I’ll show you why when we go toput them on there okay so you know likeI say nothing too complicated herewe just want to get each one of thesebad boys wrapped up in the bacon andthen once I do that we’ll come back andI’ll show you how I’m gonna season theseguys we got our chicken legs all wrappedup in bacon I’m gonna seize them todaywith meat churches latest rub this holyvoodoo this rub has got brown sugarjalapeno I’ve had it once before in factI made this exact same recipe and theflavor of this rub is out of this worldokay so we’re just gonna season allsides of this guy before we move over tothis Big Easy I’ve got my rack here Igot this little chicken leg holder thisrack quite some time agoyou don’t have to have this you couldlay them in the basket but this makeslife easier that’s how it fits it justsits in there like that so what we’regonna do right just take each one ofthese legs he’ll they just pop right inthere like so hey let me take this backout I just want to show you how thiswork and then this guy sits poop so dropone we’ll get it back here in a secondthis kinda sits here like so really ifyou like using this big easy this isreally a nice little attachment I got awhole thing of accessories I think itwas on Amazon for this guy all of themcame together pretty reasonable rightand there you have now let’s get over tothe Big Easy chicken legs down in hereall rightnow the land of the Big Easy set uppropane’s turn all the way up and we aredefinitely not gonna use a lid because Ido not want the outside of the chickento get done before it’s cooked all theway through we’ll check back 30 40minutes spend 50 minutes and thischicken is getting close its probingaround 116 I remember four legs youcould take them up to 175 you look atthat you’ll get a better look when weget them over here now we’re going tosauce these legs now this baskets hot becareful right you have two choices oneyou can reach in with the brush andbrush it on it works just fine itcreates a big mess underneath that youhave to clean up but it works just fineI’m gonna try something just a littlebit different today what we’re going todo isI’m not some left-handed so this isbecoming a bit of a challenge for mealright I’m gonna lift this out like sowe’re gonna take our chicken leg offokay let me sit it up here then what I’mgonna do is come in here put the glassof barbecue sauce and do it that way I’mthinking it might be just a little biteasier than the brush technique I’veused I usually use the brush techniqueyou can see it’s still going to drip andmake a mess but it’s really hard withthat brush okay so let me just get thoseon like so consistently oh yeah I canalready touch it okay and then we’regonna get this back down in here and Igotta get this other one outlet me scoot it over just a little bit Ihope you guys can see that glass ofbarbecue sauce I can’t see the cameralens from here but if you can’t I’msorry I’m just dipping it down in thisclassic barbecue sauce rack cooled downpretty quickly what I’ll do is just Ijust don’t know how well this can beseen in the video so I’ll get this uphere where you can see it just dippingit down in there like so oh yeahthese legs are a little hot I don’t mindtelling you could have wore anotherglove but I didn’t get that one down inthere and I’m just using a sweetbarbecue sauce I think this is a whiskeysweet barbecue sauce I had in my fridgejust use your favorite pick you out asweet one and go for it all right yeahwe’re just gonna get this back down inhere maybe like sothere we go we’ll get those away fromthe edge like so all rightnow let’s get them back over here thisBig Easy we’re gonna let these goanother 20 inch minutes and I’m gonnacheck on them intend to see if we needto put the lid on it put 20 minuteslater okay now you can see I got my lidon I looked at it after 10 minutes andit still wasn’t dark enough for methere’s one question I get asked on thisBig Easy more than anything it’s when touse the lid I don’t ever use this lidexcept maybe in the last 20 or sominutes choose to get a little darkercolor otherwise he outside cooks beforethe inside does now I’m in Florida youknow maybe if you’re in Michigan orsomeplace where it’s super cold then itcould be different I can only talk aboutwhere I’m at these guys been sittingabout 10 minutes cool to the touch noissue okay look at the beautiful coloron those guys okay let me just sit thisout away all right gonna get these offhereokaylook at the beautiful caller on thesechicken legs food ooh chicken legshmm hmm they just brought all over medid you see how juicy that is look atthe juice pop I hope that can be seenthe video like I said the sun’s overheadI don’t know if you can see it superjuicy bacon crisped up hmm so I told youI’ve had this voodoo seasoning beforethat’s incrediblefor those of you who don’t like hot it’snot hotmaybe two on the scale of one to tenmaybe some folks like Tammy would tellyou it’s one mmm but the flavor just theflavor the happy nose is awesomeyou get that little bit of spice and Ican just tell there’s barbecue sauce onmy face so I’m sorry if I’m being rudeyou get a little bit of that spice thenyou get the sweetness from that barbecueabsolutely awesome[Applause][Music][Applause]