Disney style turkey legs

[Music][Music]hey what’s up everybody it’s me Romofrom Roma barbecue and today I’m gonnabe knocking out some Disney style turkeylegsit’s a cook that I’ve been wanting to dofor quite some time been a little busybut finally got some free time on myhands and I said hey man I’m gonna knockthis out when it picked up a couple oftwo pound turkey legs from the butchershop after work and I’m ready to getthis thing going the original cook isfrom mr. meathead himself from amazingribs calm you guys hop over there andcheck him out guy is amazing got someamazing cook got some amazing tipseverything that you would need forcookies smoking and grilling you willfind it right there stay tuned everybodylet me get this stuff going and I’ll beright backokay what you got here let me show youyou got two two pound turkey legs manthem guys are huge all right we’re gonnawork up this brine and for the brinewe’re gonna be using some kosher saltwe’re gonna be using practice number onealso known as curing salt and some darkbrown sugarwhat you need is one cup of warm waterwhich I already have you’re going topour it into the bowlall right you’re going to get 40teaspoons of kosher saltthere’s 1 2 3and for all right now you’re going toget one teaspoon of the crackpot ernumber oneall right now you’re going to get threetablespoons of dark brown sugar in nursethree all right next what you’re gonnawant to do is I don’t have a whiskeybrush so I’m gonna get a spoon you seethat Brian right there I’m going to mixthis real good let all the ingredientsdissolve in that warm water move mycamera just a little bit all right guysoh man that’s working up real goodvacuum where I’m neededall right now going to set the brine theside get you some large ziplock bags Iwent ahead and got the two gallonziplock bags I’m going to place both ofthese turkey legs inside the bag manlook how big these turkey legs are guyshumongous I guess they don’t call themdisney-style turkey legs for nothing huhalright now I’m going to place thesecond one in here and eat it all nicenow without making a mess I’m going toplace the brine in herehot damn how about that all right nowwhat you want to doyou want to get as much air as you canout of this bag all right come over hereclose it just a little bit run squeezeit extra tight get more of these air outthere we gonow your bride is already in this bagyou move some of this stuff out your wayshow you what I got now what you want todo swish it around just a little bit getit all in there hold it up nice andtight and just to make sure you don’tmiss them make a mess in yourrefrigerator I got some small aluminumpans to set this inside to avoid anyleaks now what you’re gonna want to doand we bring you in here closer just alittle bit adjust my camera you’re goingto want to let this brine overnightrecommended 12 hours I’d say let’s seeit’s 10 o’clock right now I’m not goingto put these on till mid afternoon orprobably after the afternoon twelveo’clock one o’clock or so so that’splenty of time right there all right letthese brine overnight set them in therefrigerator before you go to bed likefor instance for me I’m about to go tosleep here in a few I’ll probably justturn them over and let that Brian get onto the bottom side and let it sit inthere and get goingthis will show you his prank powdernumber one it’s curing salt what theywhat they normally call itbut its label that’s prank powder numberone what this does right hereit helps tighten the skin around themeat it also cares the meat itself youknow how you go to a carnival tradersvillage the State Fair or you know as inthis cook Disneyland Disney World butwhenever you get those big turkey legsthat skin is nice and tight and goldenthat’s exactly what this brine that Ijust got through making is gonna do forthese turkey legs all right we’ll beback tomorrow when I get ready to fireup the pit place these on and end thiscook stay tuned everybody this one isgonna be a good one all right I wentahead and uh pulled those turkey legsout of the refrigerator man I could tellthat the brine really set those in Nicethe coloration of the meat has changedright where I need it to be you know ifyou can see that there I’m gonna goahead and open them up take them outhave them dry with a paper towel letthem sit out for a few minutes whetherit comes up to temp and get ready tothrow these babies on man look at thatwhen you pet this thing dry and I’llshow you you guys exactlyI’m talking about look at that Wow2 pound turkey legs folks going to getthis other one out be careful because uhthis juice can come out the bag andbefore you know it you’d have a big messjust put away have you some paper towelshandy always have you some paper towelshandy no matter what you’re doing haveyou some paper towels and fellas I’mgoing to tell you right now you’remarried you got a girlfriend live with asignificant otherbuy your own paper towels because whenyou grab a roll of that paper towel yourwoman’s gonna look at you and the firstthing she’s gonna say is that’s enoughthat’s enoughtrust me I’ve been there I always boughtmy old rolls of paper towels man look atthat WowI’ll probably trim that a little bitmaybe not I know once it goes on the pitit’s gonna tighten up and do exactlywhat I’m needing it to do you grab thiscamera real quick man look at that nicecoloration in the in the meat it’s donethat brine has done exactly what Iwanted it tooh yeah we’ll be back in just a fewminutes let the pig come up to temp I’llplace these on I’m going to be smokingthese with pecan wood gonna place beingthat it’s only two turkey legs I’llprobably just use two wood chunks andthat’s enough smoke for these these twoturkey legs right here give me a fewminutes guys I’ve been right right backhey what’s up everybody welcome back toRoma’s barbecue we’re gonna go ahead andget these turkey legs on what I’m usingtoday for my pit is my 22 inch WeberKettle and I’m also using these slow andsear for the ones who don’t have this ofcourse you can use the snake method oryou can use a two zone fire where youset your chart goes off to the side sametechnique you’d light a couple of coalsor you get a one of these weber firecubes or you can get a tumbleweed orroyal oak fire starter go ahead and forthis here I’m gonna set a few briquettesright here on the corner put a lightercube under underneath it set it on firelet it get nice and hot then I’m gonnacover it up with some unlit charcoalsfill in my water pan with with water letit the pit build up the tip get theseturkey legs on and get to rolling allright go ahead and get my lighter hueset it right here in the corner I have afew quick s left from cook that I didjust enough to get me going to get myfire startedgoing to set them up in there all rightget your coals set them in there in thelittle powder come over herefind that lighter cube wherever it’s atand there we go let that thing get toburning get these coals nice and hot andI’ll be back with my pitcher of water tofill my water tray man it’s gonna begoodstay tuned all right we got the pit upthe tip it’s running around two-30 gonnaget ready to throw these turkey legs onman that pecan wood sure does smell goodboy if you guys could only smell itI went ahead and placed my don’t know ifyou guys can see it or not but I wentahead and placed my pit temp thermometerin here just to kind of keep a track ofyou know what a what range oftemperature we’re running there’s thefirst turkey leg gonna place it righttherethe second turkey leg going to offset ita little keep it away give it some roomkind of build this skinned over a littlebit that way when it cooks it cooks theway I wanted toall right run this probe back just tohere all right folks let me see if youguys can see this doing it by myselfit’s a little yeah yeah looks real goodlooks really good old man even got thetemperature probe in there awesomeperfect setup if you guys could only seehow I have my camera on my tripod youwould freak but hey I’m Romo baby I’mgonna makeit happened either way all right folkswe’re gonna let it run for the firsthour come and check on itsee how high everything’s going and wetake it from theredisney-style turkey legs is what we’redoing today gonna check on these rightnow this is the first hour in let’s seewhat we got oh my goodness the firsthour gonna let it go for about another30 minutes manthose turkey legs are looking beautifuldisney-style turkey legs folks fromRomo’s barbecue all right it’s been anhour and a half and I’m going to checkon these turkey legs oh my goodnesswould you look at that get an internaltemp170 oh yeah these turkey legs are done168 oh man let me bring you in herecloser guys excuse melook at that an hour and a half andthese turkey legs are done I could bringin that glare there we go kind of focusin my cambeautiful these any style turkey legsdone on the weber kettle gonna show youguys what these monsters look likerendered down very well the skintightened up from that prick powdernumber one oh man guys this smellsamazinghungry Wow totally what I was lookingfor don’t forget if you like what yousee today hit that subscribe button tapthat bill and cruise along with Ramosbarbecueyou