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A Tale of Two Chicken Legs

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Yeah. there are days when you just can't decide if you really want pure BBQ flavor or not....so have it both ways!


One dry BBQ rubbed and then sauced (BBQ/vinegar), and one ginger/sesame marinated and wet brushed with the same.  Sitting in there with light smoke at around 325 degrees.  Bacon brussel sprouts and sous-vide carrots (cooked in butter) for sides. 



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I thought the smoke overtook the ginger/sesame so those flavors were a bit understated on those pieces.  Perhaps should have marinated longer though or add more dry spice.  BBQ all the way for me....

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