Big Green Egg - Celebrate In Safety

Ceramic grills have become the rage among fans of grilling, smoking and those who simply enjoy cooking outdoors. Products like the Big Green Egg are egg-shaped ceramic grillers/smokers that make barbequing fun and safe.

Big Green Egg - Celebrate In Safety

Indoor Smokeless Stovetop Grill

Tube. Duration : 4.47 Mins.

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

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How to Cook Chicken Legs on the Grill

Grilled chicken legs are not only a delicious summer meal, but they are also economical as legs are one of the cheapest parts of the chicken. Just because they are cheap, does not mean they have to lack in flavor. Actually, the dark meat of poultry has more flavor as it contains more fat.

How to Cook Chicken Legs on the Grill

Indoor Smokeless Stovetop Grill

Video Clips. Duration : 4.47 Mins.

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

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Why I Prefer Lump Wood Charcoal

The history and tradition of charcoal burning goes back thousands of years and there's something magical about cooking on a charcoal barbecue grill.

Why I Prefer Lump Wood Charcoal

Indoor Smokeless Stovetop Grill

Video Clips. Duration : 4.47 Mins.

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

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Best Smokeless Indoor Grills 2011

One complaint of consumers in the past regarding grilling inside the house has been the amount of smoke generated by the appliance - any of the best smokeless indoor grills 2011 should solve this problem with ease. These small appliances for the home are not only a great solution to grilling steaks, chicken, etc. indoors, they also by and large are quite convenient and easy to clean as well.

Best Smokeless Indoor Grills 2011

Indoor Smokeless Stovetop Grill

Video Clips. Duration : 4.47 Mins.

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

No URL Indoor Smokeless Stovetop Grill

How to Cook Chicken Legs on the Grill

Grilled chicken legs are not only a delicious summer meal, but they are also economical as legs are one of the cheapest parts of the chicken. Just because they are cheap, does not mean they have to lack in flavor. Actually, the dark meat of poultry has more flavor as it contains more fat.

How to Cook Chicken Legs on the Grill

Indoor Smokeless Stovetop Grill

Video Clips. Duration : 4.47 Mins.

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

No URL Indoor Smokeless Stovetop Grill

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One of the biggest problems grilling enthusiasts face however is with cooking times and temperatures. One of the most frequently asked questions is: how long do you grill chicken legs?

Smokeless Grills

How to Cook Chicken Legs on the Grill

It really isn't possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.

How to Cook Chicken Legs on the Grill

It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.

CHICKEN GRILLING METHODS

Boil the Chicken Legs First

The goal with this method is to cook the meat all the way through before it goes on the grill. This greatly reduces the risk of any food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.

Marinate Then Grill

Marinating your chicken legs first is always a good idea. Not only does it give your food a fantastic flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood like shrimp and scallops as well.

Citrus Herb Marinade

Ingredients:

4 Chicken Legs

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

Directions:

In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.

Let's Start Grilling!

I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.

Step 1: Remove chicken from marinade and rinse. This is to remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.

Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.

Step 3: Heat the Grill. We are going to set up our grill for the searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the others off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.

Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.

Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors. Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check to see if the legs are done. You are looking for an internal temperature of 165 degrees Fahrenheit.

Once the legs are done, If they aren't as crispy as you like, put them on the hot side of the grill again for a few minutes before removing them from the grill.

Enjoy!

How to Cook Chicken Legs on the Grill

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For this year, here are some of the most popular picks among the top 10 smokeless indoor grills:

Smokeless Grills

Best Smokeless Indoor Grills 2011

Sanyo HPS-SG3 Indoor Barbeque Grill - This apparently is the most popular indoor smokeless grill of the year and has gotten some truly rave reviews. It grills much like an outdoor barbeque grill - but indoors, and without smoking up the house. For an indoor grill it has quite a bit of space with 200 square inches for cooking, a drip pan underneath to catch any grease and it is known to be easy to clean. Grill steaks, chicken, veggies and more. Retail price for this grill runs around .00.

Best Smokeless Indoor Grills 2011

DeLonghi BG24 Smokeless Indoor Grill - This is also a much-looked-for grill in the lineup this year, having an efficient cooking system with even heating, multiple temperature settings, and is also a model that is easily cleaned after use. This grill also features glass lid that helps to keep food's moisture in while cooking. Retail price for this grill is around 5.00.

Sanyo HPS-SG2 Indoor Barbeque Grill - This grill is comparable to the other Sanyo model listed above on this page, but is a more compact size, having 120 square inches for cooking and has a non-stick grilling surface. (For smaller numbers of people to cook for, this could be sufficient and more convenient.) Retail price for this grill is also smaller than for the HPS-SG3, being around .00.

West Bend Heart Smart Grill 6111 - This grill cooks with a ribbed surface which is functional not only for grilling meats and fish, but also helps to drain the grease off as it cooks. It also has a smooth surface for grilling veggies and other types of foods. Like the DeLonghi grill, it has a glass lid for keeping moisture in foods as they cook. Retail cost for this model is around .00.

All of the picks listed among the best smokeless indoor grills 2011 have two things in common - they are well known for their "smokeless" feature - effectively removing the problem of smoke from indoor grilling, and they can all be found online for a lower price than retail.

Best Smokeless Indoor Grills 2011

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Charcoal is the traditional fuel for barbecues because it produces a hot, long-lasting fire that is virtually smokeless. The fundamentals of charcoal manufacture is the burning of wood in a low-oxygen atmosphere, a process that drives out the moisture and volatile gases present in the original fuel. The elimination of the moisture reduces the weight of the fuel by up to 70% and the resulting charred material also burns for much longer than the original piece of wood.

Smokeless Grills

Why I Prefer Lump Wood Charcoal

Charcoal has been manufactured since pre-historic times and we know this following the discovery of a ancient body in a melting glacier in the Austrian Alps. Scientists dated the remains of the man back approximately 5,000 years and they also found that he had been carrying a small box of charred wood wrapped in leaves. The scientists deduced that the charred wood was probably smouldering and what the man would use to start a fire because apart from this box, he was not carrying any other fire starting materials such as a flint.

Why I Prefer Lump Wood Charcoal

Even 6,000 years ago, charcoal was the preferred fuel for smelting copper and this continued to be the case for iron as well even as late as the 17th century when charcoal was superseded by coke. Charcoal was also popular in many other industries much later primarily because of the abundance of forests in many areas and the process of coppicing made it a sustainable resource. Something that we should consider in this age of global warming - many environmentalists see wood and charcoal as carbon neutral because of the ability of trees to grow and absorb the greenhouse gases. Charcoal has been used for domestic heating and maybe we should start to use it more in chimineas rather than the gas powered patio heater?

The ultimate transition of charcoal from a heating and industrial fuel to a recreational cooking material took place around 1920 when Henry Ford created the charcoal briquette. The business proved extremely profitable for Ford because the charcoal briquettes were manufactured out of waste wood from the car plants and his sideline business also encouraged recreational use of cars for picnic outings - great link selling! In fact charcoal BBQ grills and Ford Charcoal were sold at Ford dealerships as well.

The retort method is used to manufacture charcoal briquettes and it involves passing wood through a series of hearths or ovens and the major revolution is that it is a continuous process rather than having to be made in discrete batches as with traditional lump wood charcoal. The traditional method of charcoal production was by piling wood in a pyramid and covering it with dirt, turf, or ashes, leaving air vents around the base and a chimney at the top. The wood was then set alight and allowed to burn slowly and once complete the air vents were then covered up so the pyramid would cool.

I suspect that the benefits of briquette manufacture are attractive to the manufacturing business man but there's something magical about the batch production of lump wood charcoal. Different stages in the process are indicated by different colors of smoke as the moisture is driven off and there's an element of skills being passed from father to son. Maybe I'm being too sentimental but whenever I'm cooking on charcoal I always feel safe in the knowledge that a traditional industry is propagating.

Why I Prefer Lump Wood Charcoal

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One of the biggest problems grilling enthusiasts face however is with cooking times and temperatures. One of the most frequently asked questions is: how long do you grill chicken legs?

Smokeless Grills

How to Cook Chicken Legs on the Grill

It really isn't possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.

How to Cook Chicken Legs on the Grill

It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.

CHICKEN GRILLING METHODS

Boil the Chicken Legs First

The goal with this method is to cook the meat all the way through before it goes on the grill. This greatly reduces the risk of any food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.

Marinate Then Grill

Marinating your chicken legs first is always a good idea. Not only does it give your food a fantastic flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood like shrimp and scallops as well.

Citrus Herb Marinade

Ingredients:

4 Chicken Legs

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

Directions:

In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.

Let's Start Grilling!

I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.

Step 1: Remove chicken from marinade and rinse. This is to remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.

Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.

Step 3: Heat the Grill. We are going to set up our grill for the searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the others off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.

Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.

Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors. Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check to see if the legs are done. You are looking for an internal temperature of 165 degrees Fahrenheit.

Once the legs are done, If they aren't as crispy as you like, put them on the hot side of the grill again for a few minutes before removing them from the grill.

Enjoy!

How to Cook Chicken Legs on the Grill

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Safety is one of the major concerns every time groups of friends or family gets together and cook outside the home. With the regular grillers with lids, the heat escapes to the metal lid and anyone who accidentally touches it could risk getting severe burns. Then of course there is the smoke. Although outdoor grilling and barbequing is fun, the smoke from the griller is enough to trigger allergies or even an asthma attack.

Smokeless Grills

Big Green Egg - Celebrate In Safety

The egg-shaped ceramic grill is safe, from the lid all the way to the smoke. It is not smokeless, there is no truth to some of those claims. Where there is fire and coal there is always smoke. However, the shape of the lid over the ceramic grill is designed in such a way that the smoke only comes out of the vent and as there is not that much fuel inside it to cook whatever meat, there is not that much smoke. The ceramic insulation also makes sure that the heat gets trapped inside the egg-shaped griller/smoker. This means that the lid stays cool, which should eliminate the danger of getting accidental burns from a simple touch. As for the meat getting cooked evenly, again go back to the heat trapped inside. The heat is evenly distributed and gets that meat cooked evenly and quickly, getting that meat to be very tender and yet retain the delicious dripping juices.

Big Green Egg - Celebrate In Safety

Many families who enjoy cooking outdoors have chosen to invest in this type of griller/smoker for its obvious benefits. It is expensive compared to the regular griller, this is true, however, when compared to the total amount of fuel used to cook just a pound of beef or pork over the grill, the fuel efficiency of this egg-shaped design soon proves to be the most cost-effective way to enjoy a great barbeque.

Check online for the models and prices. There are usually three or four models of differing sizes. So if you regularly cook for just two or three people, the smaller griller/smoker should work. For those who regularly cook for big appetites and numerous friends, then the medium to larger models should be the best option. Whichever the size, the evenness in cooking is still the same.

Big Green Egg - Celebrate In Safety