Chicken quarters

Tgrimm001

Well-known member
Messages
74
Grill(s) owned
  1. Bull
Decided to cook some quarters today. Marinated in Italian dressing for a few hours. Then rubbed them down. 3 with pitboss sweet heat, 3 with a homemade rub and 3 with boars night out white lighting. Have lumber jack hickory and pecan in the grill. 275° for around 3 hours. Turned out pretty good!
 

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Plumberguy

Well-known member
Messages
124
Grill(s) owned
  1. Bull
Decided to cook some quarters today. Marinated in Italian dressing for a few hours. Then rubbed them down. 3 with pitboss sweet heat, 3 with a homemade rub and 3 with boars night out white lighting. Have lumber jack hickory and pecan in the grill. 275° for around 3 hours. Turned out pretty good!
How was the skin? Still struggling to get that bite through (much less crispy) skin on my chicken, especially with temps that low. Still looks tasty..
 

Lager1829

Premium Member!
Premium Member
Messages
169
Location
Lancaster County, PA
Grill(s) owned
  1. Stampede
JUST finished watching this recteq video where Chef John did chicken wings. He addresses getting crispy skin on chicken. He did the wings @ 200 for a little over an hour to get smoke and then transferred to the bullseye set at 475. It's worth watching. I got some wings over the weekend and will probably cook them today following this except will have the Weber with GrillGrates cranking @ 475.

 

Tgrimm001

Well-known member
Messages
74
Grill(s) owned
  1. Bull
How was the skin? Still struggling to get that bite through (much less crispy) skin on my chicken, especially with temps that low. Still looks tasty..
It was ok. Wouldn't really call it chewy bit was bite through in spots. On the kettle I smoke them at 325 though and never have an issue
 

Plumberguy

Well-known member
Messages
124
Grill(s) owned
  1. Bull
JUST finished watching this recteq video where Chef John did chicken wings. He addresses getting crispy skin on chicken. He did the wings @ 200 for a little over an hour to get smoke and then transferred to the bullseye set at 475. It's worth watching. I got some wings over the weekend and will probably cook them today following this except will have the Weber with GrillGrates cranking @ 475.

Yeah that’s pretty much what I did with wings last time and they were perfect. My struggle has been with whole chicken, either beer can or spatchcock.
 

Buckeye1

Well-known member
Messages
433
Grill(s) owned
  1. Trailblazer
  2. Bullseye
I love their videos for info but way too long for my attention span😋
 

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