I was at Costco on Saturday and we stocked up on their vacuum packed chicken.
We also sampled some Mac and Cheese there and my wife said let’s try it on the
smoker. The legs were marinated last night in a mixture of EEOO and Mo Rockin.
I removed them from the marinade early this morning and let them dry out in the
refrigerator while at work. I seasoned them again and put them on our leg rack.
I believe we bought that rack at either Lowe's or Home Depot last year.
I put them on the Grid Iron running at 350, using hickory and I had Bourbon pellets
from Amaz’n Pellets in the 12 inch tube. I started the mac and cheese covered for the
first 25 minutes. After 25 minutes I covered the mac and cheese with some extra sharp
cheddar cheese.
Just about ready to come off the grill.
Finished and resting for about 10 minutes.
Here’s your plate!
Everything was delicious! The legs were bite through perfect with the right amount of seasoning.
Mac and cheese is really good, not as good as my “crack and cheese” one, but much better than
any box kind. I really like the way the legs came out by using the rack. To me it was more of an
even cook. The photo of the legs on the counter looks like blood dripping but that is actually the
juices dripping down. The bourbon pellets were great giving both the legs and the mac and cheese
a light smoky flavor.
Thanks for looking!
