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Nashville Hot Chicken Legs | Smoked Chicken Legs Recipe
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Aug 23, 2023
Printable recipe below! Stay in touch with more recipes in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Pit Barrel Cooker https://pitbarrelcooker.com/?ref=yl-6... Kent's YETI cup https://www.kentrollins.com/shop-1 Cowboy Apron: https://www.kentrollins.com/shop-1 YETI Roadie 24 cooler: https://bit.ly/3ikIfIU Red River Ranch Mesquite Seasoning: https://www.kentrollins.com/shop-1 Rode wireless mic: https://amzn.to/2ShDyEq Clothing: Cowboy Kent Rollin’s Favorites - http://bit.ly/35qpFaU Shop Ariat.com - http://bit.ly/2QdNSNe Save 10% off your first order - http://bit.ly/2F9QHIT For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboyken... Mentioned Video: Shrimp Po Boy
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0:00
If I'd yourself be wanting some spicy chicken, you do, and you're thinking
0:03
Whoo, I heard of that Nashville hot chicken, but I ain't got time to go to Nashville. You don't got to, because I'm going to show you how to make it oh so good on a smoker
0:11
And let me tell you, folks, you're going to need a fire extinguisher to put this one out. Come on, I'm going to get it to going
0:16
hey thank y'all for stopping by camp on a muggy afternoon it is whoo it is thick y'all be think
0:34
i'm blushing i'm blushing i'm hot you know y'all been asking me for some hot chicken wings hot
0:39
chicken legs hot chicken something nashville style well folks i didn't drive to nashville
0:45
I just come up with this on my own. This is sort of like a Nashville hot chicken leg on the pit barrel smoker
0:53
It's got a great sauce that goes on it that gives it that bite. And we're going to talk about legs
1:00
I got some really good legs I do. Now, you heard me say it before many times, and we're talking about getting something that is really tender when we get through with it
1:11
And you see me do it to steak with lime juice and you see me use it on pork and stuff like that
1:16
But today, folks, what are we talking about? We are talking about brining some chicken
1:21
So you brine something, you're going to get some flavor, sure enough, with what you got in the brining solution
1:27
But also, you're going to make things more tender. And that's what we're after
1:31
Now, I recommend you do this process at least six hours or overnight
1:35
Could you use thighs? Mm-hmm. Could you use the whole chicken? Yeah, you sure can
1:41
You just have to have a bigger thing to put it in because you want this to be submerged
1:45
Now you see me start this process out with about eight cups of cold water had a little ice in it
1:50
It did then we mixed in a little spices to go with it some of that Red River Ranch original
1:55
Some all-spice some cloves and what do I think gonna really give it some good flavor
2:00
Some dried rosemary put it all in there I'll let it soak about six hours
2:04
I did and you can see when we bring it out here It's sort of got a little bit of sheen to it and that color where all that seasoning was
2:12
I just asked you to rinse him one more time in there Make sure there ain't nobody coming with him that ain't supposed to and looky there. There is a rosemary leaf
2:20
We'll get him off in a minute now folks. You all know when you fry chicken. Oh
2:26
My gosh, it's an Alfred Hitchcock movie the birds are here You got to pat this chicken dry because he been swimming in there for a while
2:35
And when you get out of the pool, you want a towel, don't you? So does this chicken, I guarantee you
2:40
So let me get him all out of here get him rinsed off we get him patted dry and we go on with the procedure Now I forgot to mention too in any brining solution what is the major component that needs to be there to break down the chemical reaction when the sun versus the moon and the north stars pulling against the southwestern sky
2:57
Salt. Yep, gotta have it. You can use rock salt, table salt, anything you want, but make sure you got that salt in there as a base
3:04
Now, we got him all patted up dry, we do, and we're gonna season him really well, we are
3:09
I want you to get some of that seasoning on there. What kind is it? Red River Ranch Mesquite, www.kentrollins.com
3:16
It'll got you fixed up. It will. Well, we got that old pit barrel fired up
3:19
And what? You don't have a pit barrel? Folks, let me tell you. Folks all the time ask me, what's your best griller
3:25
What's your best smoking apparatus? What's your best what you call it? Hey, I like that pit barrel
3:30
To me, it is a very versatile smoker that just gets the job done
3:34
You can pick it up and tote it off anywhere. So if I'm gonna smoke something most the time it's gonna be on that pit barrel and y'all be asking me
3:41
What grill you're gonna use Kent? I'm just gonna tell you right now Rich and them who they make them hasty baked grills and them things folks you can smoke on them
3:49
But they are the best grilling machine I ever had besides old Bertha because Bertha will do it to it and everything you need to know about these little grills
3:56
Where you can find out some more information will be listed down there in the little link below just like the recipe
4:01
We'll have it there for you to see we will and I think I'll let you folks know
4:05
No, I ain't getting paid by Pit Burl nor Hasty Bake. When I use a product and it's that good, and let me tell you something, folks
4:12
we use it in all kinds of conditions. They stand out. I'm going to recognize them because they are good people and they make a great product
4:18
So let's talk about some wood, what we're going to use. Now, there's all kinds out there
4:22
I mean, I started with a little oak today in that little old basket in there
4:26
and then we're going to add what? We're going to add some alder wood from my good friends up there in the northwest
4:32
that sent me some, got me hooked on it, So I just found me some more and I got me four chunks to start out with and guess what else we gonna put in there shen
4:40
A lot of y'all be asking me Hey, what do you like to smoke with
4:44
But I do love some musky and look how them little trees grew them little bitty wood chips right there
4:49
What they left over from them spatulas and come in this neat little bag. They was sent to me
4:53
They was so we're gonna put them in there and we have got us a fire blazing making some smoke
4:59
Now if you didn't have this you could be using some hickory, maybe some cherry some apple
5:03
mix in whatever you want but blend some woods get that maximum amount of flavor in there and just lay
5:09
the little fellers in there right nicely this is about an hour cook time pretty close to that
5:16
we will frank sinacho was here because smoke gets in my eyes uh-huh we're gonna flip these over here
5:24
after a while and start basting with some secret sauce that you gonna love i talking it is good Now folks everything is ready to go If you looking for a temperature on this I tell you where the gauge
5:38
Oh, it ain't got one. I'd say we're about 235 to 240. That is the ideal temperature of what I want
5:43
these legs to be smoking at because that way everything's gonna get lathered in smoke and
5:47
it's gonna come out what? Smoother than a Safeway chicken. Well folks, we've been on about 30 minutes
5:53
we have and we flipped them. You seen me do it? Got that good color to them. I mean, them chicken
5:57
legs is looking fancy. They are. But remember that sauce I was telling you about that we needed to
6:01
put together that's got that kick, going to make it, got a bite in it, but oh, so good. Tennessee
6:06
folks are going to be proud. Oh, they are because we're going to start out with what? A half a cup
6:11
of my favorite hot sauce. Now, folks, I didn't know this hot sauce existed until we did the shrimp
6:17
poor boy sandwich. What? Y'all didn't see it? I bet they'll have you a link up there where you can
6:21
find it and somebody done went down there from Louisiana and sent me out some of this
6:25
crystal hot sauce because folks this stuff right here you can put it in your coffee it's good. So I want you to start with a half a cup of that and then some of that W sauce
6:32
that I ain't going to even try to say Worcestershire sauce. Pour it in there and then we're going
6:37
to add some what? Some mustard powder about that much. A little bit of onion powder which
6:45
is really about that much which is about a tablespoon and then guess what? We're going
6:50
add us some brown sugar. You didn't see this one coming, did you? You thought I was finna break out
6:55
something else, but no, what are we talking about? The dark Cairo syrup. About that much, because that
7:02
stuff is gonna help that stuff caramelize and stick on there and be, oh, some of that good. So let's
7:08
give it a good stirring, get it all mixed up and incorporated well. I wish y'all could smell that
7:13
Get it over here where y'all can smell it, because folks, that stuff right there will be smelling some
7:18
of that good. We got it all mixed we're gonna take it over to a burner and we're
7:22
gonna bring it to a simmer and let her go for about three minutes. Folks we got
7:27
this on and you want to let it come to a simmer just a little bitty rolling bowl
7:30
light simmer we go there and stir it for about three minutes. It's gonna thicken up
7:35
a little and mmm it's gonna be some of that goodness and when that gets done
7:38
guess what we're gonna go to basting them little old legs. Alright folks we got her over here simmered her about three minutes got me about four garlic cloves
7:45
here and I don't want you to put them in there at the first because I don't want you to take the
7:49
chance trying to burn them rascals up. We just want to give it a little of that flavor and let
7:54
me tell you that is hot enough that them little garlic cloves is married into that hot sauce
7:58
really well and guess what? They have some great flavor coming out of that. It is time to do some
8:06
basting So let just go ahead and get us some of this sauce and just baste right on here Give everybody some glistening really good stuff We gonna coat them all really well Let it cook for about four or five minutes with the lid on Then we turn them over and baste
8:23
the other side. You like your chicken basted big? Thank you
9:12
Well, we flipped them over and we basted it again about every four minutes to what
9:18
till I run plum out of sauce is the way I do it, and then I just take them off. Just roll them back and forth, cover them with some tinfoil, let them set about 10 minutes
9:26
and then, guess what? But that chicken is what we call done all the way through
9:34
Sorry, pups, it is too hot for y'all to eat, is what we call spicy chicken
9:42
I'm making a doodle. That's how good it is
9:52
Well, I hope y'all enjoyed this, cause we sure did. And whoo, it was a little muggy
9:56
and you seen some light changing as we went along, as the sun went down and the clouds disappeared
10:00
But everything you be needing to know will be down there in the little description down below. You can find it
10:04
And as always, I tip my hats to all our servicemen and women and the veterans who have kept this old country safe
10:10
and that flag of flying. We thank all you watchers who are watching, and if you're new, get in here and let me
10:15
give you a hug, and don't forget to hit that subscribe button. Well, I hope you enjoyed, and I'll see you down the Nashville Hot Spicy Smokey Chicken
10:24
Drumstick Leg Rendezvous. Okay, Nashville Hot Chai Chicken Thickin' Thickin' Legs, okay
10:38
Look here. Hey. What seems to be the deal? You got the back edge
10:44
Huh? It's bad, ain't it? Oh, my gosh, Big. Are you hung up high center
10:51
Here we go
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