You have quickly become one of my favorite and go to Cooking Channels. My goodness I will absolutely try this. Keep it up 👍👍

Every. Single. Time. Every time I go to smoke a new meat, you are there with sage-like advice! Thank you!!!

Your intros are always fantastic. Thanks for the great work you do and tips you provide for us BBQ fanatics.🤝🇺🇲

Did these today with a few modifications. Absolutely phenomenal! Thanks for the guidance, Ry.

@CookingWithRy

4 жыл бұрын

Awesome! So glad you enjoyed them :)

You are amazing! Incredibly informative, talented, and calming to watch, big fan from the Ahupua’a o Kailua, Hawai’i!

ive become a fan over watching your videos..very informal

I used an altered version of this last weekend. I did use a rub very close to what ya used here and I must say the turkey legs turned out to be the best I have ever made. Thanksgiving is near and relatives coming in so I thought I needed to brush up on my cooking turkey legs and this an excellent recipe. Thanks for posting

@CookingWithRy

5 жыл бұрын

I love a good turkey leg. It's a meal that comes with its own handle :)

Wow those turkey legs turned out great. The smoke rings/rings inside were picture perfect. Brining is definitely the key for poultry.

@CookingWithRy

6 жыл бұрын

Yep, a little extra work but it does pay off :)

Smoked turkey is awesome. And the turkey legs seems to be a huge hit at our family gatherings too. As a kid growing up in the south I always felt special somehow getting a whole leg to myself. We usually used a 60/40 blend of pecan & hickory when smoking most meats. Not just for the flavor but we had more pecan trees than hickory on our property. FYI, hickory nuts are good for smoking too.

@CookingWithRy

6 жыл бұрын

Didn't know that about hickory nuts. Kinda makes sense, though :)

The best video,looks delicious.

Excellent video. I have the exact same grill as you use, with the baskets. I am a briquets and seasoning wood grill guy. No gas. I bought my turkey legs this afternoon and have them in your brine already. You didn't say how much water for the brine ingredients, but I guessed 1 liter. I made my rub for tomorrow and plan on putting the meat on the offset heat by 1PM. The temperature details you included about cooking temp and meat temp goals were very helpful. (225, 165F) I'll send a follow up comment on how this turns out.

Absolutely Awesome.

@CookingWithRy

6 жыл бұрын

Thanks. I was pleased with the results :)

When I was a kid we would go the flea market and get some turkey legs Your awesome man thanks for the vid

Sheesh. Nice . I'm making mine today maybe. Mmmmm

Ry I always brine poultry. Sometimes pork as well. Looks wonderful.

@CookingWithRy

6 жыл бұрын

I've only brined pork a couple times. Did some double cut pork chops after brining and they were amazing :)

Looked great, Ry. The wife and I have been brining whole turkeys the last couple years, they turn out great. Nice and juicy.

@CookingWithRy

6 жыл бұрын

Thanks! I just need more space to brine a whole turkey.

Good job Ry,turkey legs are good eating, I have done them before brined,wrapped in beacon and smoked in my Oklahoma joes,never before eat turkey legs that juicy and tender

@CookingWithRy

6 жыл бұрын

Brining does wonders. And bacon doesn't hurt :)

Every time you take the first bite I have to laugh bc it's always the same expression. Awesome job on the legs I plan on doing a whole Turkey next weekend.

@CookingWithRy

6 жыл бұрын

I love doing whole turkeys. Thanksgiving doesn't come often enough :)

Your the best!🎉

Hey Ry, love your content! Wondering what your approach would be if trying to achieve something similar with precooked turkey legs bought from the store?

@CookingWithRy

2 жыл бұрын

With pre cooked I’d probably treat the grill as a way to reheat them at about 300 F and add a bit of a lite glaze to absorb some smoke 😊

lol! if you got 3 legs from same turkey you have problems!! awesome video! turkey legs always remind me of the state fair!! i love the ingredients! they turned out amazing!!

@CookingWithRy

6 жыл бұрын

Yeah we'd always get amazing turkey legs at our county fair :)

I love love love sum Turkey legs & wings too... AWESOME color on them too.... SMOKE ON RY

@CookingWithRy

5 жыл бұрын

Thank you!

6.2k! 🎊🎉🎊🎉🎊🎉

Came out great after I watched video previously. Only difference was I seasoned under skin too, and I went to 175

You’ve gotten good at... “chipotle” 😂😂 lookin good Ry

@CookingWithRy

6 жыл бұрын

Haha. Glad you noticed :)

Them are some good looking Turkey legs. Brining them was a great idea to keep them juicy and man look at that smoke ring. Nice!!

@CookingWithRy

6 жыл бұрын

Thank you!

You’ve become my favorite bbq guy on KZread. I have the Weber kettle as well. Very easily explained. Was looking a turkey recipe today and sure enough your video popped up . Going to try these real soon !

@CookingWithRy

4 жыл бұрын

Awesome!

Two things here: 1.) I feel your pain regarding your digital thermometer with low batteries. For me, it was smoking a slab of pork belly/bacon but for me, I went a bit over temp. Still was good though! 2.) I am SO stealing this recipe :)

Looks awesome! How long did you brine the legs for?

@CookingWithRy

6 жыл бұрын

Just overnight. About 12 hours :)

I like the wood stick

You got me wantin to make some Turkey Legs now! Great work Brother. Keep on BBQn

@CookingWithRy

6 жыл бұрын

Nothing I love more than food with a built-in handle :)

@NorthTexasBBQAddicts

6 жыл бұрын

Cooking With Ry Thats the truth!!

One of my favorite things to smoke tho I've only brined whole Turkeys or chickens. I'm not sure why I haven't tried it before with pieces but I most certainly will next time!

@CookingWithRy

6 жыл бұрын

I'd love to brine a whole turkey. It's just a space issue for me trying to cram a 5 gallon bucket in the fridge :)

@ChadMorgan709

6 жыл бұрын

Cooking With Ry I only do it certain times of the year when the temp is right so I can leave it in the shed in a sealed container. But I have done 10 pound birds in 3 gallon bucket and made them fit in the refrigerator.

Where do you find good turkey legs in Orange County? Love the video!

@CookingWithRy

6 жыл бұрын

Whole Foods. Picked mine up at the Brea location.

@marpaf7331

6 жыл бұрын

Vons store Huntington Beach location have them

Great looking legs Ry which one is the middle leg they all look the same size.

@CookingWithRy

5 жыл бұрын

I forgot to ask the turkey :)

how should I set the bottom vent? My brother bought a box of Turkey legs for my parents and they want to cook them. Will be using the $100 Weber Kettle.

@CookingWithRy

3 жыл бұрын

I usually start with the bottom vents about 2/3 open and adjust from there for the temp I want.

@lolYoruichifan

3 жыл бұрын

@@CookingWithRy okay thank you.

I'm curious as to why you use briquettes vs lump in smoking? I have yet to find any briquettes that do not give off a sulphuric scent, even after burnt down.

@CookingWithRy

3 жыл бұрын

I prefer briquettes because I've found them to have a more stable burn rate than lump. And in over 30 years of grilling I've never had a single person mention any off taste. I mean except when I made clam ice cream :)

@carterscustomrods

3 жыл бұрын

@@CookingWithRy lmao... I gagged on that last part. Lmao. What is your preferred briquette? I've tried about every kind I can find. Big ones. Small ones. Briquettes made from cherry, almond, etc. Have I become spoiled by lump coal and hardwood? I have been taking partially coaled oak from my firepit and then using it... but briquettes just seem to not do it for me. I've even been looking into making a long coal mold to put in my hydraulic press, so I can pack it down into a ringed type brick to use for 🐍🐍 method. I see so many people using briquettes, that I've just assumed there's some insider secret brand of briquette that I'm yet to find in my years of meatery. Please, Master Ry... teach me your secret... but let's leave the "clam ice cream" in the void for the remainder of time. Lol

@CookingWithRy

3 жыл бұрын

I almost always use regular Kingsford blue briquettes. Nothing fancy.

@VinniePepperoni

2 жыл бұрын

Royal oak to take a pass on the sulfur smell

@carterscustomrods

2 жыл бұрын

@V.T.D.G I've tried Royal, as well as every briquettes (and specialty briquette) on the market... and I think that because I've used wood, and Lump charcoal for so long, that I just find briquettes to be foul. I do my steaks on well aged/seasoned Oak Wood, and do my smoking with coal logs. I'm just spoiled. I hate how messy briquettes are, and how the slightest breeze, and your food is covered with ash. And the fact that briquettes don't seem to regulate heat well for me on the kettle, make it less about quality, and more about $$ pet lb, for people buying their coal. Lump is just better all around, and I'm yet to find briquettes that come anywhere close to lump or wood.

I have never had any luck cooking poultry at a low temperature. Was the turkey skin crispy or rubbery?

@CookingWithRy

4 жыл бұрын

Not crispy like crunchy, but also not rubbery. Easy to bite through :)

Ok I'm staving now 👍👍

@CookingWithRy

6 жыл бұрын

Me too. But my wife just ate the last turkey leg :)

What brand of charcoal do you use.

@CookingWithRy

6 жыл бұрын

For briquettes, plain old Kingsford. For lump, usually Royal Oak.

Wow those legs look like they've been cured in pink curing salt...Nice!

@CookingWithRy

6 жыл бұрын

I know that many people do that exact thing with the brine, but the smoke penetration was amazing and really gave that beautiful color this time :)

Hey, do you smoke your own paprika or other spices?

@CookingWithRy

6 жыл бұрын

I haven't done spices yet, but I did a video on smoking salt. I'd like to try paprika next.

is the skin crispy tho

how much water

@CookingWithRy

6 жыл бұрын

Just enough to cover the legs in the brining container.

Hey man, do you buy turkey drumsticks and thighs at the grocery store? I can't recall ever seeing them anywhere.

@CookingWithRy

4 жыл бұрын

Yeah just at one of our local supermarkets 😊

@SonicBoomC98

4 жыл бұрын

For long time I only saw them at Walmart. Then occasionally I saw them other places with other Turkey meat

@sanchezma20

4 жыл бұрын

@@SonicBoomC98 thamks, I've never seen them but keep looking.

@SonicBoomC98

4 жыл бұрын

@@sanchezma20 I can't find the really big fair style anywhere. At least not already smoked

@SonicBoomC98

4 жыл бұрын

Have you tried any of those fancy ones like Whole Food or Trader Joe?

Question...why do you take the meat off the grill to sauce them rather than just sauce them on the grill.

@CookingWithRy

6 жыл бұрын

To prevent more of a mess in the grill :)

It’s so weird to me how it took you so long to bring the meat up to temp, while another respected vlogger here had the monster legs done in under 3 hours. The smaller ones like yours, 2 hours. And also at 250. I’m doing 2 regular size and 2 monster ones today on the Weber…didn’t brine, I injected…and although I have my thermometers, it’s going to be a real guessing game on timing all this on when ready to bring to the table with the other stuff.

@CookingWithRy

2 жыл бұрын

Yep. Every piece of meat is different, and conditions can affect the cook in ways that can surprise you.

@Ira88881

2 жыл бұрын

@@CookingWithRy Just took them off the Weber. Exactly the timing like the other guy. 2.45 for the big ones, 1.45 for the small ones. So I have ‘em too early. What the heck. I’ll put them in the oven to keep warm now at 150, and figure it out later!

I take the grate out before I knock the ash off...

It is better to make my own than spend $20 at the state fair of Texas for one leg.

OK... I love all your videos. But, the rate you're pushing them out is crazy. How is your blood work test results? Your cholesterol, your blood pressure? I'm just asking because I love grilling and I find myself doing a lot of your recipes. LOL, love your videos! And now I'm hungry again...

@CookingWithRy

6 жыл бұрын

LOL. I have paramedics on standby :)

@woolval1793

6 жыл бұрын

I bet they show up if there's any hint of smoke from your neighborhood. Those guys must NEVER go back to the station, they just circle your block. You know, I'll bet they drop off stuff off for grilling and never tell you, then they just show up a few hours later with "I thought you called us. What's that on the grill??!!". LOL!! Keep them happy...

@ronaldjones8134

5 жыл бұрын

I did these legs 4 weeks ago and they turned out great. I have 2- 2 1/2 pond turkey breasts and want to cook them on a weber using my slow n sear. Any suggestions?

@CookingWithRy

5 жыл бұрын

I did a video smoking turkey breast on my electric smoker, but the principles are the same using the SnS and the Weber: kzread.info/dash/bejne/nKOp1rKeetDOlKQ.html

Hi Ry.im smoking turkey legs this Saturday, first time, the only thing wrong with your video you only did 3 I have to do at least 15 ill let you know how it turns out victor

@CookingWithRy

4 жыл бұрын

That's a lot of legs!

@victorstephen250

4 жыл бұрын

Hi Ry, well i did it smoked 18 turkey leg took longer than expected but the outcome was great. Thanks Ry

You always talk about the bad lighting... Not bad, Alfred Hitchcock lighting.

@CookingWithRy

6 жыл бұрын

The sun through my patio cover never cooperates. But it was too hot to be out in the direct sun :)

who washes all those dirty dishes?

@CookingWithRy

5 жыл бұрын

My culinary sherpa :)