Grilling Turkey Legs on the BBQ Tips n Tricks

There are a few things I want to tell you when grilling turkey legs on the barbie! First of all, you need to know what kind of legs you are working with.  

The legs you get frozen in the freezer section of your grocery store are usually uncooked turkey legs. You know, the same kind of turkey you get for Thanksgiving dinner.  These are usually uncooked and unseasoned, but you have to make sure before adding a salty rub or seasoning to them--because if they are cooked and already salted you will be dying of thirst all night.  The big problem one has with these kind of turkey legs is you must grill low and slow or they will fall apart. Some of them on special may have been thawed and re-frozen and put on special in the grocer's box. So remember, cook well on the barbie and avoid turning too much.

Commercial turkey legs and butchers offer two types of turkey legs. Pre-smoked and Raw.  Let's get one thing straight, pre-smoked is not pre-cooked. Pre-smoking is still raw but they can give a faux appearance of being pre-cooked. Don't you believe it! They are pre-smoked and treated with a salty additive and carry a smokey taste but you must still cook them to proper internal temperatures.  The key here is not to dump a ton of salty seasoning on them or you will be sorry! 

The raw is usually fine to lather with your dry rub or dump your seasoning on before grilling.  

It is not uncommon for some turkey legs to weigh a few lbs each which means you will be be grilling them for awhile.  If you are looking for a quick meal, grill something else. The legs if large will require some time and you should make sure to temp them very deep and far in several places to make sure they are done. 

Get my recipes for Seasoning for your Poultry or Turkey Legs here!

Read all my grilling tips here

Christopher Walken Harness the Power , Grilling Tips

There's a Christopher Walken in all of us. My wife told me once, we must "harness the power of Walken". If you think about it, inside each one of us is a bizarre character called a cook or chef, who would almost on queue toss together a bit of this, a tad of that, and some things unknown....yet ideally we have the phenomenal foresight to see and feel the taste of the final product.  As we are creating, our tongue is tingling perhaps from the Walken-like ESP telling us this will be the best thing we've created yet....I believe it is in the darkest corners of our mind, lie the best recipes yet. Today's grilling tip is to break some flavor boundaries, and harness your Inner Walken for the best bbq, beef, pork, brisket, fish, chicken, turkey, or whatever it is you are cooking.  Do not fear the mixing of paprika with orange juice--experiment.  Embrace the lime juice and caraway seed.  Sprinkle some brown sugar on that Budweiser Butt Chicken.  GO FOR IT.  Don't you deserve to know the limits of the grilling universe?  Enjoy the videos and THANK YOU CHRISTOPHER.

Tips for Beef Dry Rub Grilling with Fruit Brisket Heaven

We marinate beef briskets and bottom rounds in fruit and onions!  Pin It

Woop there it is.

Russel writes in from North Carolina:   "Dear Wayne - your beef picture up on there is just too pretty to be real. Did you decorate it up with orange slices just for the website or does that crap really work? I thought you only use the dry rubs."

Hell yeah it's real. See the orange slices at work!

Well Russel, it's real, and it's ours, (see above) and in fact we have some grilling tips for you.  Dry Rub Grilling is perfected when you find your niche seasoning blend.  The experimentation however, does not stop there.  Mixing other components with your dry rub can take your grilling to a whole new level. I can't tell you all my grillmaster trade secrets but I will share this in regards to Fruit:

Tips and Tricks:

§ Experimenting with paper thin layers of sliced oranges, lemons, and limes atop my meats while the meat is marinating in the fridge provides a nice light citrus flavor.  In case you haven't noticed, I also do this with paper thin white onion slices.  So on top my marinade, I have a mix of orange and onions.  I like to think of this as adding some sugar and some tang.

Marinating for 12 hours or less will give you a slight "hint" of sweetness. I leave mine in the fridge for 24-48 hours at least. This gives the fruits time to soak into the meat.

Now one would think you remove this fruit prior to grilling but I don't.  I sear the meat with the citrus still present. Even if the sliced fruit drops into your charcoal or gets stuck onto the the grate area, the aroma is still there and hell, we've eaten the crispy onion and fruit pieces too.

Experimentation with fruit on top of dry rub takes your meat to a whole new level of heaven. Just goes to show there is such a thing as a fruity hillbilly!

Read this post here for my optimum gluten-free Citrus Marinade recipe!