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On the Keg Smoker Tonight

Texun1

Texun1

Well-Known Member
Doing cured Turkey legs. You know, like the ones at the Fair or Disney World. Luv that "hammy" flavor, made up a curing brine and did a 24 hr. soak. Rinsed them off and going to let them smoke at 225 until dinner time. Don't pull them until internal temp is 180. Sounds a little high on the temp but Turkey legs need it to break down the connective tissues inside.

I usually save one to go into a pot of beans instead of ham hock. It will just fall apart and be soooo good.

FYI - Here is the Brine that I use
3 to 4 turkey legs
1/4 gallon of water
1/4 cup Morton Tender Quick® curing salt (my local Kroger carries it)
1/8 cup brown sugar
2 tablespoons liquid smoke if you are using an oven or grill, skip if using a smoker
1 tablespoon pickling spices (I like Penzeys Spices Corned Beef Spices mix)
2 tablespoons olive oil (rub on before going on the smoker)
2 tablespoons of your favorite rub (Add Before going to the smoker)
1 large resealable plastic bag


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Very nice and looks delicious! I like to marinate my legs in tequila, ocean spray cranberry, lime and garlic (margharita legs)!!!!
 
I almost bought one of those Bubba's a couple years ago. Had it marked down at Home Depot to $250. It was missing a couple of parts. One was the grill removal tool and I forget the other.
 
jimfet said:
I almost bought one of those Bubba's a couple years ago. Had it marked down at Home Depot to $250. It was missing a couple of parts. One was the grill removal tool and I forget the other.
Click to expand...

That was when I bought mine. It was the last one they had. It has been a great cooker. It has an adapter that will let you slide it on to a receiver hitch on your car or truck and take it with you.

They still make them but have been re-branded to the Big Keg. All of the Green Egg accessories will work with it.

I have three different smokers and this one gets the most use. It makes one hell of a wood fired pizza.
 
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Make a couple extra smoked legs and put the meat in a gumbo. Stew them in the stock and clean the meat off like a ham hock. Better than ham.
 
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