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inutes or until they reach an internal temperature of 180 degrees Fahrenheit.1 Pour 1 cup dried, uncooked beans into a non-stick skille t. Place the skillet on a smooth surface like a cutting board or countertop. 2 Grasp the handle of the pan and slide the pan forward an d backwards a few times. This will give you a feel for the weight and movement of the pan. 3 Tilt the edge of the pan farthest from you down as you move the pan forward. Tilt the edge of the pan closest to you as you pull the pan backward. This needs to be a smooth, flu microsoft fonts suse id movement. 4 Practice this movement until you mastered it. Add additional weight to the pan, like 1 cup rice, and try the movement ag ain.1 Thaw the pig leg completely before smoking. Defrosting meat helps it cook evenly and prevents the growth of bacteria, according t sgs securite pvt. ltd o the U.S. Department of Agriculture Food Safety and Inspection Service. Thaw the meat for a day or two in the refrigerator or wrap the .

seasonings and herbs. For a spicy brine, use black pepper and/or cayenne pepper, or whatever seasonings you like. As you stir the mixtu re, taste it and add more seasonings or water until you like the flavor. 3 Clean and skin the whole pork leg. Run the meat under cold w ater and remove loose skin and excess fat from the meat. You can leave the bone in or debone it. The bone adds flavor during the grilli ng process. 4 Submerge the whole pig leg in the brine, making sure it is completely covered. If the brine does not cover the leg, add m toolbar icons 32x32 ore water. Cover the container and place in the refrigerator for one to three days to make sure all seasonings are absorbed into the me at. 5 Remove the pork leg from the brine and dry with paper towels. Scoop the seasonings out of the liquid and rub on the meat. Press t sgs securite pvt. ltd he seasonings onto the leg to make sure they stick to the meat. 6 Heat the grill or smoker to 225 F to 300 F. Use a thermometer to chec .

a smoky flavor. 7 Place the meat on the grill or smoker. Put the meat on a rack on the side of the grill that doesn't have coals. Put a pan underneath the meat to catch drippings. Close the lid over the meat. Add charcoal and wood chips every 30 to 45 minutes to keep t he temperature in the proper range. Stick a thermometer into slats on the grill or smoker to monitor temperature. 8 Check the meat temp erature after approximately two hours of cooking. Insert a different kitchen thermometer into the meat to see if it's done. You need to fabric vector textures free closely monitor the grill and food temperatures. It takes four to eight hours to cook. Pork should be cooked to a minimal temperature of 145 F. 9 Apply sauces 15 to 20 minutes before the whole pig leg is done. Adding barbecue sauce at the end of the cooking process pre sgs securite pvt. ltd vents it from burning. 10 Remove the pork leg and let stand for about 15 minutes before carving it. Set out side dishes, condiments and .

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