Basher Posted February 5, 2020 Report Share Posted February 5, 2020 My local butcher has turkey drumsticks on sale. I used to cook these in my carnie days in an offset smoker. Too long ago to remember temperatures. You folks in America cook turkey heaps more than we do. Questions 1. Direct or indirect heat? 2. KK oven temperature target? 3. Internal temp target? 4. Main or top rack? Three are for my PNG mate- his daughters loved them when they were in boarding school and can’t get them in PNG. The other 3 are now marinating in cumin, cayenne pepper and Lanes Kinda Sweet Sauce. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 5, 2020 Report Share Posted February 5, 2020 They do look very nice, I haven't done turkey legs but I'd do what I'd do for chicken- main grate, 165F internal temp and 350-375F for KK. Quote Link to comment Share on other sites More sharing options...
Basher Posted February 5, 2020 Author Report Share Posted February 5, 2020 Thanks Mac. Direct heat or foil/ tray underneath? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 6, 2020 Report Share Posted February 6, 2020 I'd go direct. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 6, 2020 Author Report Share Posted February 6, 2020 Here they are.Oh, that’s half a pigs head. I couldn’t help myself when I saw them at the butcher.And the pork wins..... the cheek of every animal is the sweetest and most tender meatSent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 7, 2020 Report Share Posted February 7, 2020 Nice looking cook @Basher. We found eating a half pig's head on a plate a bit daunting when we tried it but pig (or beef) cheek bourgignon is very good and chopped up cheek and snout meat helps to amp up the tastiness of home made sausages. 3 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 7, 2020 Author Report Share Posted February 7, 2020 Good to know Tekobo.Makes sense, the snout is all glutinous connective tissue and a bit bland on its own.FYI, half a head provides conservatively 4 meals.That also went in frozen, direct, cut side down first, only flipped once and crackled up nicely. Internal temp ended up around 75c( 165f).That pigs ear looked like a silk purse by the end...... just kidding, the dog loved it!Sent from my iPhone using Tapatalk 4 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 8, 2020 Report Share Posted February 8, 2020 I went hunting through old photos to find the one time I cooked a pig's head for dinner. It was 2008. 10 hours ago, Basher said: FYI, half a head provides conservatively 4 meals. Basher's point explains why four of us found this whole head daunting!!! 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 8, 2020 Author Report Share Posted February 8, 2020 All that needs Tekobo is an apple in the mouth! Sent from my iPhone using Tapatalk 1 2 Quote Link to comment Share on other sites More sharing options...
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