Ingredients
- 4 to 6 turkey legs and/or thighs, trimmed of excess fat
- Salt
- Vegetable oil
South Carolina Mustard BBQ Sauce:
- 1/2 cup yellow mustard
- 1 Tbsp dry mustard
- 1 teaspoon cayenne
- 1 bay leaf
- Salt to taste
- 4 Tbsp butter
- 1/2 onion, grated (use a box grater or cheese grater)
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
Directions
1 Pat the turkey pieces dry with paper towels. Salt the pieces of turkey well everywhere. Let stand at room temperature for 20-30 minutes.
2 Prepare the sauce. Sauté onions in butter until soft (but not gold), about 3-4 minutes over low heat. Add the remaining sauce ingredients and cook slowly, stirring occasionally, for at least 30 minutes.
3 Prepare the grill for direct heat on the one hand, and rather indirect heat on the other side. To do this, use a shift in gas grill, only half of the burners. If using a grill, leave one side of the grill without charcoal. If using a gas grill, preheat covered at least 15 minutes.
3 oil Rub the turkey pieces. Clean the grill grate with a grill scraper. Wipe the grates with a paper towel soaked in oil.
4 Place the turkey pieces down on the hot grill, skin side down, on an initial trigger of the turkey. Be careful because the turkey fat can cause asthma attacks. If this happens, the waiting room to move to a cooler side of the network temporarily, or have a sterilizing bottle of water handy to douse the flames, if they are a bit too high. Enter the skin side of the turkey for 3-4 minutes. Once a piece of skin begins to be golden, move the piece on the cool side of grill, turn so the skin side is now. Thus, the fat under the skin to melt into the meat, basting during the next phase of slow cooking.
5 When you have moved all over the turkey cool side of grill, cover grill and cook the turkey slowly for 20 minutes without looking. Check every 15-20 minutes after that because everyone is different grill. Turkey should be cooked for at least 1 1 / 2 hours after the initial trigger, probably longer. (I think we cooked the photo for 2 1 / 2 hours.) BBQ, by definition, must be slow cooking over low heat.
2 Prepare the sauce. Sauté onions in butter until soft (but not gold), about 3-4 minutes over low heat. Add the remaining sauce ingredients and cook slowly, stirring occasionally, for at least 30 minutes.
3 Prepare the grill for direct heat on the one hand, and rather indirect heat on the other side. To do this, use a shift in gas grill, only half of the burners. If using a grill, leave one side of the grill without charcoal. If using a gas grill, preheat covered at least 15 minutes.
3 oil Rub the turkey pieces. Clean the grill grate with a grill scraper. Wipe the grates with a paper towel soaked in oil.
4 Place the turkey pieces down on the hot grill, skin side down, on an initial trigger of the turkey. Be careful because the turkey fat can cause asthma attacks. If this happens, the waiting room to move to a cooler side of the network temporarily, or have a sterilizing bottle of water handy to douse the flames, if they are a bit too high. Enter the skin side of the turkey for 3-4 minutes. Once a piece of skin begins to be golden, move the piece on the cool side of grill, turn so the skin side is now. Thus, the fat under the skin to melt into the meat, basting during the next phase of slow cooking.
5 When you have moved all over the turkey cool side of grill, cover grill and cook the turkey slowly for 20 minutes without looking. Check every 15-20 minutes after that because everyone is different grill. Turkey should be cooked for at least 1 1 / 2 hours after the initial trigger, probably longer. (I think we cooked the photo for 2 1 / 2 hours.) BBQ, by definition, must be slow cooking over low heat.
6 After about an hour, began to paint the turkey with barbecue sauce. Paint only the top (skin side) to start. Cover and wait another 20 minutes. Then flip the turkey and the paint on the bottom. Why wait? You want the sauce to sink, join turkey and solidify a bit, that way it will not leak to the network forever. Cover and wait another 15 to 20 minutes.
Depending on the size of your turkey pieces are set and your specific grill, the time it takes for your turkey pieces to vary. To test the cooking, you can insert a meat thermometer into the thickest part of thigh without touching bone. Remove the turkey from the grill to 170 ° F to 175 ° F for thighs and legs, 165 ° F for breasts. Or if you do not have a meat thermometer, cut in one piece with a knife. Juices should run clear. If they run pink, the meat must be cooked longer.
You can continue to baste the sauce every 15 minutes, until meat is ready.
7 When the meat is almost ready to fly out of the gate, you can make a final sear the skin side. Just place the skin side down on pieces of the hot grill. See, it is just brown, not burn. It should take 1-2 minutes.
Serve with extra sauce, and plenty of napkins!
Serves 4-8.
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