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

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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

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Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

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Choosing a Barbecue For Your Patio

The tantalizing aroma of sizzling steak fills the air. A gentle breeze stirs the umbrella, silhouetted under a cloudless summer evening sky. The first ice-cold beer slides down without touching the sides. Excited laughter echoes around the patio...The BBQ is under way!

Choosing a Barbecue For Your Patio

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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The Efficiency of Komodo Coconut Charcoal

Komodo coconut charcoal makes the most efficient fuel for all ceramic smokers' cooking. The charcoal is many types. Each type is made to ensure that satisfactorily and quality cooking is met. All are made to meet the requirements of 75% carbon presence, 15% volatility content, 2% ash content or below and 5% moisture content-or less. The charcoal has no added additives, petroleum or other fillers and impurities. Any that you buy has been analyzed and it meets the standards of the government. None of them is made from deforested wood. Every bit of them is made from trees that are from renewable forests.

The Efficiency of Komodo Coconut Charcoal

Indoor Smokeless Stovetop Grill

Video Clips. Duration : 4.47 Mins.

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

Indoor Smokeless Stovetop Grill

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Best Indoor Electric Grills 2011

The best indoor electric grills 2011 are a good example of what excellent indoor grilling can be like - easy, versatile and a great solution when the weather is not right for cooking outdoors. A number of these grills have multiple features which make them not only great for grilling purposes, but for other types of food preparation as well.

Best Indoor Electric Grills 2011

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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For 2011 - from the top 10 indoor electric grills - here are a few of the most popular models:

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Best Indoor Electric Grills 2011

Cuisinart GR-4N Indoor Grill - This grill features knobs on the front to control the temperature in certain areas and has the ability to be a full grill, a full griddle or half and half. It can also function as a Panini press which adjusts to the thickness of food to cook optimally. This is an incredibly popular grill - not only appearing to be the most popular by sales but has received quite a large number of positive consumer reviews. Retail price for this grill is around 5.00.

Best Indoor Electric Grills 2011

Black and Decker G48TD Indoor Grill - This grill has three basic uses - a grill, waffle maker and a griddle. It can make up to 4 waffles at once, also is a great way to grill sandwiches (both sides). This grill can wipe clean easily as well, making for added convenience. Retail price on this grill is around .00.

George Foreman GR10B Grill - This is one of the better known grills in the lineup this year, also having rave reviews from those who use it. It has a patented technology to reduce fats in food while cooking. The size of this grill is what is called "personal" - having enough space to cook two hamburgers at once, with 36 square inches of cooking space. If one is looking for a grill to cook for an entire family, perhaps a different model would be a better choice - but if one is cooking for one or two people, this would probably work very well. Retail price for this grill is around .00.

Sanyo HPS-SG3 Indoor Grill - For those looking for an indoor barbeque grill, this is an excellent choice. It has a larger cooking surface than many other indoor grills (200 square inches), and while it is known to cook up meats and fish like a champ, its "smokeless" capability keeps added smoke down. This is a great solution to grilling up a steak, hot dogs or some burgers on a cold or wet day. Retail price for this grill is around .00.

George Foreman GRP4 Next Grilleration - This is a great indoor grill for those looking for something with a bit more space for cooking. It has 72 square inches, allowing cooking for about 3 servings of food at the same time. This model from George Foreman has removable plates adding versatility and an easy cleanup too. Retail price for this grill is around .00.

Other choices on the list of the best indoor electric grills 2011 include even more advanced and versatile or compact and personal appliances from Cuisinart, George Foreman and Sanyo. In terms of shopping for any of them, I have found that it is much more cost efficient to buy them online - they often can be purchased for a significant discount and sometimes even with free shipping.

Best Indoor Electric Grills 2011

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The most common and popular brand is the coconut charcoal. This type is a byproduct of coconut meat/cobra. A Kamado extruded lump is more essential for cooking with any type of a smoker. They are more long lasting and have been carbonized properly. This makes them easier and reliable to use in cooking, balking, grilling or smoking of meat or pizza, as well as for bread. If you are looking for a tang and heavy smoked flavor, the only thing that you have to do is add an extra chunk of smoky wood.

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The Efficiency of Komodo Coconut Charcoal

Komodo coconut charcoal is smokeless and is made from the best hardwoods in the forests. The charcoal has also an ability to produce hotter and higher temperatures that make cooking more easily, faster, and effective. It is therefore not possible to find chunks that did not burn unlike in other types of charcoal. Selling of this type of charcoal is in corrugated bocks-not sacks like the rest. It is therefore not possible for the charcoal to crush into finer samples. If you are planning to host a barbecue party, then this is the best and ideal fuel for you. It has been highly inspected to meet the required standards and is eco-friendly.

The Efficiency of Komodo Coconut Charcoal

They have been highly recommended for use since they are an excellent fuel source and can be used in any type grills or smokers. If you are after boiling, then this is the ideal charcoal type to use. It is easier to control the heat and smoke as per the type of cooking you are dealing with. If you are looking for a slower cooking at much lower heat temperatures, you can also do adjustments to fit your cooking method. This is usually required in baking bread, vegetables and pizza. The time and labor used is also much lesser and as a reward, you get a very tasty and perfect meal that your party will never forget.

Each of its corrugated boxes weighs 10 pounds. The price at which they are sold at is also very competitive considering that they are of very high quality and have a re-usability of over 20%, burns 20% longer than the other types and produces hotter heat by at least 15%. In general, they are hotter, milder, ash less, smoke free and longer lasting.

The Efficiency of Komodo Coconut Charcoal

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A Barbecue according to Webster's is, "a metal frame for grilling food over an open fire" or "an open-air party where barbecued food is served"

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Choosing a Barbecue For Your Patio

BBQ's, the open air party, hasn't changed over the years and is still that very pleasant summer evening ritual in a huge number of places around the world.

Choosing a Barbecue For Your Patio

On the other hand BBQ, "a metal frame for grilling food over an open fire" has undergone a huge changes in recent years. Yes, you still get the traditionalists who like to make a fire with either wood or charcoal and heat a plate or grill to put their sausages on. They just love the crackling of the fire, the smoke wafting through the air and the taste of a "real" barbecued sausage.

At the other end of the spectrum the hardware now available for BBQ cooking has evolved into what can only be described as a revolution. Whole kitchens situated outdoors on the patio, all running on clean burning, smokeless, easy-to-use, easy-to-control, non-smelling gas.

It is now absolutely limitless what you can have in the way of a BBQ setup on your patio. You have to ask yourself some questions:

How much entertaining are we going to do?
How many people do we need to cater for?
How much do we want to pay?
What is our preference, gas, electric or charcoal?
Are we going to build it in or purchase a complete set?
Do we need a stainless steel or ordinary steel?
Does it need to be portable?
Do we need a hood?
Do we need a rotisserie?
Do we need a smoker?
Do we need infra red warmers?
De we need a gas burner on the side for boiling or frying?
Do we need a roasting dish?
Do we need a wok?
What accessories do we need?

The number of variables are almost infinite however the answers to these questions will direct you to exactly what you want.

With the advent of Chinese imports BBQ equipment can be obtained at very competitive prices. If price is a major consideration, search around, you will see some great deals.

A hood or lid is to keep the heat in is fantastic but only if you are going to be doing whole chickens, turkeys and such like with slow indirect cooking. Also a rotisserie would also be a huge advantage with chickens and turkeys as well.

A complete stainless steel BBQ has the benefit of not going rusty and lasting almost indefinitely. If you are close to the beach or a geothermal area, stainless steel would be a must. Either that or buy a cheap BBQ each year and then throw it away. A gas hob on the side is very popular now for heating soup or boiling potatoes or frying vegetables. You can get a smoke box also to inject your favorite smoke into your cooking to spice up the flavour.

Accessories

You are going to need some BBQ tools in order to cook the food.

You are going to have to keep the BBQ clean and maintained so that it will give you years of service. To protect your new BBQ you probably need a cover to protect it from the elements. In the winter it needs to be put away in covered storage. Some evenings can get cold even in the summer. You may need to think about a Patio gas heater to keep your guests warm and comfortable. If you live at the sea and catch lots of fish then a separate smoker is a great addition to your BBQ scene as well.

And of course you are going to need a picnic or BBQ table to seat all of your guests. These come in all shapes and sizes so all you have to do is work out how many guests you want to seat. The hexagonal and octagonal tables are a great innovation these days. Barbecuing is the quintessential summer pastime and any aspiring chef, with a little bit of time effort will be able to find the perfect barbecue for the job from the enormous range of options currently available.

Summer parties just aren't complete without a barbecue.

Choosing a Barbecue For Your Patio

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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.

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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?

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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