The rack should be used with indirect heat on the grill. I pushed the coals to one side of the grill and was able to use the additional space under the rack and in front of it to grill additional items at the same time. It takes about 30-45 minutes to cook the legs through depending on the size. You can always pull the smaller ones off while the larger one continue to cook. I cooked my first batch in the oven for 45 minutes and even the smaller ones were juicy. The grilled ones were even better since I tossed on a handful of wood chips.
The rack is sturdy and easily supports the legs. I thought they would probably fall off once they shrank a bit from cooking but they didn't. I haven't tried wings on it yet.
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This is the original version from Bayou which is made of Stainless Steel. I got the down-grade version in nickel-plated steel at Lowe's for $4.97 works the same plus the rack now could be fold to save storage space. Usually I grill chicken legs and wings at direct heat to increase the cooking speed but the skin is always burned and skull still raw. This rack will enable me to use both indirect or direct heat, minimize energy lost by open the grill cover for constant toss and turn, increase cooking capacity (which is good for party), and foolproof for a crispy outside and tender inside lean chicken legs and wings. I recommend to get 2 of these to optimize the use of your gas grill. Put them on drip pan with some water to reduce smoke, lighten task for cleanup and prevent dryness when use in elec oven.Best Deals for Bayou Classic 0770-PDQ Leg and Wing Rack
The spaces between the wires are quite large. So smaller drum sticks will not stay within the wires.Honest reviews on Bayou Classic 0770-PDQ Leg and Wing Rack
It worked great, and I am a gadget lover, so I found it fun to use as well. The legs were evenly cooked, and not burnt.When placing them directly on the grill rack, I often wouldn't turn them fast enough, thus burning one side of the legs, but with this, you just set them in the slots, let them cook, and in my case, add bbq sauce toward the end of grilling. It's also nice not to have the skin and some of the meat stuck to the grill if you don't turn them enough-this happens invariably in my case. I used a BBQ temp gauge fork Maverick ET-53 BarbBFork Fork Thermometerthat I bought in the same order to check them when I thought they looked done, and indeed they were cooked through perfectly. I used Perdue drumsticks and suffered no casulties due to shrinkage/slippage. I will post some photos of the cooked legs under the product picture above. Happy grilling!
**update** To be fair, and in the interest of full disclosure, yes, I have had one leg that tried to escape. While it did manage to free itself from its leg constraint, it did not manage to get far and ultimately suffered the same fate as its brethren. Just wanted to put that out there as I said in my initial review that I had suffered no "leg slippage".
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You'll note on the packaging that there are no photos of wings hanging from the rack even though it is called a "leg and wing rack". Ditto for the manufacturers website.I'm not sure how you could completely load the racks with 12 wings without them sort of laying on each other sideways. I bought two racks and was able to space out the 18 wings I cooked.
That said, the wings came out the crispy and like fried without being fried, in part thanks to a spritz of pam-type cooking spray.
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