Peg Leg Chicken, it took us four tries to get it right. For you that don’t know what this is, it is chicken legs wrapped in bacon then put on the smoker and smothered in a good sauce. It is REALLY GOOD and I think we have it down. I was told that this is the best we have done yet. I did a different twist on the sauce this time. That is the beauty of a dish like this. You can go any taste direction you can dream of by changing your rub and sauce.

This one is a little labor intensive but well worth the time. What we did was to tackle 12 pounds of chicken drumsticks. Cut them all the way around the lower part of the leg bone just above the meat. Now, you have a nice handle. Then, wrap the drumstick with your favorite bacon and pin it down with a strong toothpick. After 20 minutes, pull them and give another heavy coat of your sauce and another 10 minutes or until done and the bacon is crisp. I like to pull these around 175* (80c) because the meat flakes apart nicer,  I use a Maverick ProTemp instance read thermometer for a good fast read.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 1 hour
Cook Time: 30 minutes @ 400* (205c)
Grill: Royall 3000 Wood Pellet Grill
Pellets: Lumberjack comp blend, hickory, oak and cherry

Ingredients: Peg Leg Chicken

• 18 chicken drumsticks
• 2 lbs. bacon
• MAK’s Sweet rub
• MAK’s Whiskey Glaze
• Strong toothpicks

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Peg Leg Chicken

Wash and pat dry your chicken. Then, cut the meat away from the upper end on the chicken leg, by the knuckle. I ended up using both a sharp knife and kitchen shears. This is a lot of work and it takes some time for 18 chicken legs. But, soooo worth it. Then, peel the skin and knuckle off the bone.

Season the chicken with your Sweet rub, wrap a piece of bacon around the meaty part of the leg and secure with a toothpick. You are ready for the grill.

Preheat the grill to 400* (205c) and place your “Peg Legs” directly onto the grill. Roll the Peg Legs over to brown it on all sides.

This will be “Around” a 30 minute” cook, using time as a guide line, go by your internal temperature.

The last 10 minutes of your cook either dip or brush the chicken in the sauce and put it back on the grill for 10 minutes or so. 

When the chicken reaches an internal temperature around 165* (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

Peg Leg Chicken
A Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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