Smoked BBQ Chicken Legs: Old School VS. New School...Which is better? | Ash Kickin' BBQ
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- čas přidán 28. 06. 2024
- In today's video, it's a battle of old school versus new school smoked BBQ chicken legs! Now, I am a huge fan of BBQ chicken, specifically BBQ chicken legs. It's a nostalgia thing for me, as I always think of my grandfather cooking BBQ chicken at our family cabin in the summers. The distinct smell of caramelized BBQ sauce, and delicious cooked chicken is just something that cannot be beat! BUT, lately there's been a new twist to BBQ chicken legs, the butterflied chicken leg. The argument made for this method is it has more texture, and cooks faster, which sounds like a win, but is it better than the old school smoked BBQ chicken legs that I've known and loved my whole life? Well, you're just going to have to watch this video and find out which is better...old school BBQ chicken or new school BBQ chicken!
The cook on these BBQ chicken legs was very simple, and you can find the whole recipe below. I will say, I'd love to try this method on a direct fire cooker such as my Weber Kettle, or my PK Original. But, the Lone Star Grillz pellet grill did an amazing job, as always, and this battle of old school versus new school smoked BBQ chicken was such a fun cook!
Look below for this full recipe. Any questions? Be sure to drop a comment, and I will do my best to get back to you! As always, thanks for the support!
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| Ingredients |
-Chicken Legs
-Ash Kickin' BBQ Honey Chipotle Rub
-Tailgaters BBQ Party Rub
-BBQ sauce of your choice
| Instructions |
Prep:
1. For the new school method of the butterflied BBQ chicken, you just want to trim the legs per the instructions in the video. It's very simple, you're just basically cutting on either side of the bone to open that leg up. For the old school method, well....no trimming required! It's old school!
2. After you're finished with the trimming, it's time to season. For this recipe I went with a base of Tailgater's BBQ Party Rub, follow by my Ash Kickin' BBQ Honey Chipolte.
| Cooking |
1. Set your smoker for 300°F
2. Put the chicken on the smoker, and allow to cook for 30 minutes.
3. After 30 minutes, flip the BBQ chicken legs over, and let them cook another 30 minutes.
4. After one hour, your chicken should be anywhere between 175-190° F, and it's not time to sauce.
5. Sauce your chicken on both sides, and allow the sauce to caramelize for 5-10 minutes. You can sauce more than once if you'd like.
6. After the sauce has caramelized, removed the smoked BBQ chicken legs from the cooker, let them rest 10-15 minutes, eat and enjoy!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Livia's Seasoning: amzn.to/43OYzbT
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#smokedchicken #smokedchickenlegs #bbqchicken #bbqsmokedchicken #ashkickinbbq #lonestargrillz #pelletgrill #pelletsmoker #bbqrecipe - Jak na to + styl
I tried the 'new school' method not long ago and loved it. As you said, easier to eat but I also liked how uniformly cripsed the skin was and all the little gnarly bits that got crunchy.
Old school for me, obviously I am old!!! hahaha
You ain't that old to try the new school method 🤣
Great video. Simple and to the point! Appreciate the link to your rubs. I'm gonna buy some when I get low on my other rubs!
Love your BBQin' man.... cheers to you 🤟
Old school for me!
good views. 4.200 already nice. i wish people would comment instead of just watching.. i am old school. ash kickin rub is so so so good. nice job
Thanks Scotty, it is what it is with the comments, that's just how it goes sometimes. Lol, glad ya like the rub, and have a great 4th!
I like the old school method. But always fun to change it up. Butterfly, lollipop, old school. All good. All have its place on the Q.
I like the old style... and i like my chicken over coals!
I’ve been seeing the new school on some videos and I haven’t tried it yet. I think I will just to see what it’s like. I do like old school though.
Great demo. I think I would be good either waY. I think I like the presentation of the new school, a little better, it looks like are getting a bigger leg, maYbe ?? Idk. 🤔. I reallY like that You grilled them rather than just smoking. I didn't find the tailgate partY rub, on Your site. NicelY Done. Thanks for sharing. 😎🇺🇲.
Thanks for the comment! I have a link to the party rub in the description, it’s such good stuff!
Some people like to put the seasoning underneath the skin as well
GREAT video, Amazing idea. And my thinking is the same with spatchcocked chicken vs. whole chicken.
I think the key that IMHO makes the former superior to the later is the same that you should consider when you repeat this experiment.
1. Cook at a lower temperature for a little longer.
2. Take it off when they, the fileted drumsticks temp at 155. You can do the same for the unfileted drumsticks too. The chicken is safe to eat (please confirm this independently) once it reaches a temperature of 145 degrees for 10 minutes. You far exceed that getting it to 145 degrees with a cook time 30 minutes which you did in your video. And you are playing it real safe going to 155 low and slow.
3. Trying to crisp up the skin puts too much pressure on the little volume of meat on the drumstick itself as compared to the volume of meat the thighs and breasts have. The "meat" acting as a larger reserve of water. Its why the wings crisp up first, followed by the drumsticks; just a matter of the volume of retained water in each structure.
The fileted drumsticks are more sensitive to water evaporation given their increased surface area and disruption of the skin which forms a natural barrier to keep the water.
The other consideration is to dry brine them and then cook them.
There is zero doubt in my mind that your "new world" method is going to be better.
Can't wait for future trials.
Wishes for a great day,
David/
Thanks for the comment, but there is zero chance I’m taking wings, thighs, or drumsticks off at 155°. I know that it’s safe, but taking them to 190-200° provides a much more tender bite, while retaining moisture due to the fat content. I highly advise you to try it and compare a leg at 155° and one at 190° and you will see that the leg at 190° is 10x better.
@@AshKickinBBQ Thank you for getting back to me, truly appreciated.
I agree with your premise, but disagree regarding maintaining moisture.
I don't think you can have both once you break the skin barrier on the drumstick.
And given its small volume of meat beneath the skin, it will dry out quicker compared to a completely intact drumstick.
Dry brining it would give it a fighting chance by increasing the volume of water beyond what would normally be expected
And I agree with you again, re crispiness at the higher temperature.
My preference is moisture > crispiness.
You can always "cheat" and take the wings off at 155 and then broil them in the oven for a few minutes after 10 minutes or so of resting to dissipate stored energy.
Wishes for a great day,
David/
what bbq sauce did you use? I want to try the old school method
This was head county apple habanero I believe
Maybe I could get some guidance, a lot of times when I smoke chicken; being legs, thighs, or even whole chicken, my skin is off at times. The skin is tough, and I guess rubbery at time, inedible. Chicken is the one meat I have trouble with on my pellet, I usually smoke at 250, any suggestions?
Cook at a higher temp. 250 is your problem
@@AshKickinBBQ thanks, I will give it a go!
I like the idea of new school, but honestly I'm eating thighs or I'm going home.
How are liking the LSG pellet smoker?
I love it, best pellet cooker I've every had!
Is there a noticeable difference with the amount of smoke flavor? How about LSG compared to the CC Pro? Thanks for your time
There is a 100% noticeable difference with the smoke flavor. The CC pro is a good cooker, but also not even close to what the LSG is. It's comparing a sedan to a ferrari
Definitely old school
Is your rub combo an actual award winner?
The Tailgaters is not my rub, it’s my buddy’s. The honey Chipotle is mine, and yes they’re award winning. Chicken and rib team of the year in Minnesota last year, and 7th place brisket at the American Royal last year out of over 500 teams. I would never lie to my audience to sell product, that’s not who I am.
@@AshKickinBBQ well then, congratulations! I had to ask, because award winning gets thrown around a lot... Just like most of us think that we're porn starts, but the reality is quite a bit different 😁
Chicken legs aka drum sticks?
Yes, like many things in the food world, there’s a lot of names for a type of product….
@@AshKickinBBQ thanks. Just went and bought some cause yours looked delicious!