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View Full Version : Apricot legs in apple smoke



Raklet
12-19-2009, 11:15 PM
Copied the idea from morkdach. Legs were sauced in homemade apricot jam, brown sugar, honey, and sriracha sauce, then wrapped in bacon. I don't have a cool leg rack yet, so I just left them on the cookie sheet. Smoked at 240* in the UDS for 3.5 hours over lump with apple chunks.

Ready to go in the UDS
http://lh4.ggpht.com/_zKLjpk8CYX4/Sy2iiegFYoI/AAAAAAAAA1I/E3EfCaSJBlI/s800/DSCF2067.JPG

Done cooking

http://lh4.ggpht.com/_zKLjpk8CYX4/Sy2ikzBfr4I/AAAAAAAAA1M/kvoD4LXxjvs/s800/DSCF2076.JPG

http://lh4.ggpht.com/_zKLjpk8CYX4/Sy2inmychGI/AAAAAAAAA1Q/paDihsiQlHA/s800/DSCF2077.JPG

Vermin99
12-19-2009, 11:51 PM
Mighty fine looking legs you got there.

BYBBQ
12-20-2009, 06:05 AM
Good lookin legs.:thumbs up:

Raklet
12-20-2009, 08:33 AM
They were not too bad, but they were not that great either. The first bite is smoky, but almost in a bitter creosote kind of way. After that, the smoke blends in with the flavor of the meat and the sauce and is pretty good. The sauce is sweet but not overpowering and the spiciness from the sriracha is mild after cooking.

smokinok
12-20-2009, 08:44 AM
Good looking legs. You will get that drum figured out and be turning out World Class BBQ. :sign0092: for posting. Picture of a rack that I purchased at Lowe's $2.99 or $3.99. Might be easy to make. It folds flat for storage.

http://i43.photobucket.com/albums/e355/pocketpup/DSCN1522.jpg

californiasmokin
12-21-2009, 09:09 PM
They were not too bad, but they were not that great either. The first bite is smoky, but almost in a bitter creosote kind of way. After that, the smoke blends in with the flavor of the meat and the sauce and is pretty good. The sauce is sweet but not overpowering and the spiciness from the sriracha is mild after cooking.


If you think it took on too much smoke you might try cooking your chicken at 325 to 375 range.It will cook much faster and the skin and bacon will crisp up nicely.A large group of people on the forum cook their chicken in that range.
That sauce sounds like it would be good on a pork loin too!:thumbs up:

SmokyOkie
12-21-2009, 10:39 PM
Looks great!

Another suggestion would be to cook over the grate w/o a pan, and baste with the sauce when you turn the legs.

BigAL
12-22-2009, 04:57 AM
Looks good from here, Raklet.:drooling: Thanks for post'n the pix.:thumbs up: