sweet savory simple bbq chicken legs on the Char-Griller Akorn

if you’re trying to figure out how tomake delicious barbecue chickendrumsticks this is the video for you heyguys i am steve from cook out coachwe’re all about trying to help you takeyour barbecue the next level no matterwhat you need today we’re gonna be doingthis little recipe i’ll have to call mytriple s barbecue chicken drumsticks ifyou’re wondering what the Triple Astands for it’s sweet savory and simplefor mebarbeque chicken legs with a very firstbarbecue dish I ever tried to cook bymyselfsome of you they’ve been with us for awhile I said to one Steve you alwayssaid the first thing you ever smoked wasribs and that’s true back in college Itried to make barbecue chicken legs on agas grill direct fire I didn’t knowanything about two zones it was a mess Iput sauce on from the beginning I endedup with burnt chicken but you know I’drather have burnt chicken than underdonechicken it felt like I cooked it foreverI just couldn’t understand how to cookit today I want to make sure that youdon’t repeat the same mistakes that Imade so let’s get to cooking to startwith I just wouldn’t picked out a packof organic chicken legs from our localgrocery store I think I love aboutchicken legs is they’re so cheap we gota pack of five here today and all we’regonna do and get these ready is firstwe’re gonna go ahead and pull the skinback off the main meat and here we’regoing to apply a savory rub now the rubwere gonna be using today is my buddylimb from limb meat varnish he’s a WestVirginia company makes a great productsin both rubs and sauces and I absolutelylove this brisket and steak rub it’s oneof those white rubs that I just put oneverything and this one right now is mycurrent favorite it’s just got suchgreat simple flavors in it I love it andwe’re gonna go down with that so thesalt and garlic and onion can get toworking on the meat while we’re gettingthese drumsticks ready with that donewe’re gonna go ahead and pull the skinback up and over the leg don’t go crazyabout it here but just make sure you getit pulled tight and pulled off up overthe leg as much as you can now for theoutside to get those traditionalbarbecue flavors and especially thatbeautiful golden color we’re gonna goahead and use lims competition chickenrubagain this just has those great chickenflavors mixed with those great barbecuesugars and colors these things arelooking amazing already now while we’vebeen seasoning these up our grill hasbeen coming up to temperature and ofcourse if you know me you know thatwe’re probably using the egg corn todayhow we lift this head corn off was wefilled up about a quarter of a chimneywith charcoal and lit those off oncethey were good and lit we went ahead anddumped him into our egg corn added asingle piece of bourbon-soaked cherrywood today this is one of the smokerbricks you’ve seen me used before I lovethe way these smell get our cookingstone in the way so we can create it indirect zone then we’re gonna let our eggplum color right around 300 degrees sowe can really work on that chicken skinwith our egg corn at 300 degrees we’regonna go ahead and get these chickenlegs on and just let them take a bath inthat smoke now at about the half hourmark I’m gonna go ahead and check onthese chicken legs they’re lookingperfect but I want to go ahead and get aprobe in one of these legschickens safe to eat at 165 but for darkmeat these working muscles like yourlegs and thighs I like to do a lothigher so we’re gonna go to roughly 180to 185 degrees before we even saucethese legs and speaking of sauce we’regonna go ahead and get our sauce in alittle loaf pan and get it on the eggcorn with these legs so it can get someof that smoke too and we’re just gonnacreate a great nostalgic barbecue dishthe sauce we’re gonna be using is limbsoriginal meat varnish there’s not a lotof sauces I like straight out of thebottle but Lim’s mild is great it’s gotjust a touch of heat the good sweetbarbecue notes it’s fantastic when weadd a little bit of smoke to thiscooking it up on the egg corn it’s gonnabe even better at the hour and 10 markwe get the alarm that one of our legshas hit 180 or 185 so well I know allthese legs have to be safe just for goodmeasure I’m gonna go ahead and go aroundwith my thermal pop and check them tomake sure they’re all over ground that180 to 185 mark once we’ve got the allclear we’re gonna go ahead and dunkthese in this sauce as it’s been heatingup it’s also been thinning out so it’sgonna coat these legs beautifully we’regonna give our chicken another fiveminutes to tack up on the grill beforeyou know it it’s time to give thesethings a taste test our in 10 minutes onthe char grill red corn seasoned up withlimbsbrisket rub and limbs competitionchicken rub with a little bit of glazefrom lems meat varnish original that’sall that stands in the way of you andsome delicious sweet and savory barbecuechicken there’s nothing else to reallysay about this let’s see how we didabsolutely perfect exactly what I wasgoing for this is homestyle this is whatyou remember from your childhood eat thebarbecue chicken it’s probably a littlebit better than what you remember butit’s it’s that nostalgia effective it’ssavory it’s got those notes from thatbrisket rub that salt pepper garliconion powder those kind of things butthen on top of that it’s got thebeautiful color it’s got yourtraditional barbecue chicken flavorsyou’re looking for and that feat varnishglaze the sweetness that that bringsthat savory just brings it on home withas easy as this is to do I don’t knowwhy I don’t do it every single day ifyou’re a fan of drumsticks but you wantto cook a whole chicken and catch meover here I’ll tell you exactly how youneed to do it we’ll get you sorted