Pirate Mike
Mike "Pit Pirate" Hedrick is a competitive barbeque champion and bbq caterer who offers his take on a tasty Chicken Leg recipe.
Ingredients
- 1 Dozen Chicken legs
- 12 pieces thin sliced bacon, cut in half lengthwise
- Favorite rub for chicken
- Brown sugar
Instructions
- You want to wash and clean your Chicken Drums well.
- I like to pat dry with paper towels to make them more easy to hold.
- You can use a knife but using poultry scissors is much more safe to cut all the way around the lower part of the chicken drum just below the meat.
- Cut it all the way around and I use the scissors to score around to get a clean cut.
- Next peel off the lower skin and knuckle - You may need to cut around that area too.
- Next lay out some bacon and sprinkle on one side only with fresh cracked salt and pepper and some brown sugar.
- Next coat the chicken with you favorite rub, poultry seasoning
- Set one drum at an end of the bacon - brown sugar side up - and roll around several times to cover the chicken - try not to overlap the bacon too much.
- Secure with a very heavy-duty plain (no color dyes) toothpick or two.
- Now place these bacon wrapped chicken legs on a rack of some type to stand them up or they can be cooked on their sides and turned throughout the cooking time using tongs.
- These can be Smoked, cooked using indirect heat from a gas or charcoal grill, slow cooked using the upper rack of a Char-Broil infrared gril or fry-roasted in The Big Easy infrared turkey fryer.
- When the bacon is crisping up, use some tongs to test lift one and test the meat with a fork, finger or instant read thermometer to judge that it's nearly done (165F degrees).
- Mop or lightly brush on your favorite BBQ sauce to kinda glaze the surface so it's got some sweetness on the outside too!
- Mike "Pit Pirate" Hedrick is a competitive barbeque champion and bbq caterer who is also a regular contributor to Sizzle on the Grill.