Leg quarters chicken

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by kyoutdoorsman, May 28, 2019.

  1. kyoutdoorsman

    kyoutdoorsman 10 pointer

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    Never have tried to cook them would you brine them first and split them to make 2 pieces .thinking a perfect piece of meat for a cookout. Local store had them for 39cents a pound 10 pound bag this week
     
  2. Lady Hunter

    Lady Hunter 12 pointer

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    I just bake 'em for about 45 minutes at 350 degrees, slather them down with Sweet Baby Rays, toss them on the grill for 5 minutes or so per side, and then slap 'em on a plate. (Can do the whole thing on the grill but this is easier for me. Can even bake them in the morning when it's cooler & they'll heat back up on the grill with the sauce.)
     
  3. kyoutdoorsman

    kyoutdoorsman 10 pointer

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    Thanks lady. Have a great day
     
  4. bgkyarcher

    bgkyarcher 12 pointer

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    I rub them and grill at 350 for about an hour, turning/moving every 20 minutes or so. When IT is about 165, I rub SBR BBQ sauce on them, and finish to about 180. Quarters are great on the grill!
     
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  5. bgkyarcher

    bgkyarcher 12 pointer

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    I smoked a whole chicken tonight for the first time. It was outstanding!!!!! I brined it over night, then stuffed the cavity with apple and lemon wedges. Tied the feet to hold them in place and the wedges in. Rubbed in olive oil, then rubbed liberally with a good seasoning rub. Smoked with hickory at 225 until 165 IT. It was great! Only issue I had was the lower part of the bird had a bit of lemony flavor, but my wife liked that. I'll use less lemon next time. But this was an easy, inexpensive, and excellent, main dish!
     
  6. bondhu

    bondhu 12 pointer

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    Since you mentioned brine, add a good shake of liquid smoke to the brine. When ready pat quarters dry. Rub with oil & salt, pepper & good shake of Obay on all sides. Dont tell nobody, but let set about 30 minutes to warm to room temp. Get grill smoking hot. On one side of burner lay quarter down inside chicken thigh up, close lid and turn that burner down low or off sear 4-5 minutes. turn chicken over onto other smoking hot burner turn it down low or off and turn back to high the first burner 4-5 more minutes. When you have the marks you want place chicken in a pan & pour prefered bbq sauce over. Back on medium grill & bast sauce with a spoon every 4-5 minutes.Cook until internal temp is 165 degrees 10 minutes plus .Serve with grilled red tater mash ,grilled corn on the cob and grilled green onions preferable fresh from the garden.
     
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  7. invasion36

    invasion36 8 pointer

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    151540E7-C431-4592-972B-7F0DB4AADCE2.jpeg If you are able, salt and pepper the chicken. Cook it over and open fire and basting it with Texas Pete hot sauce cut with butter. The skin gets nice and crispy and the meat will fall off the bone.
     
  8. mudhole crossing

    mudhole crossing 12 pointer

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    That’s looks awesome
     
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  9. Nock

    Nock 12 pointer

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    7581EEF3-B0FD-4278-BD02-2A055B15448A.jpeg 2C834587-0855-42A8-8B37-FC44751144E1.jpeg
    I really like smoking them and pulling.
     
  10. Racer1

    Racer1 6 pointer

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    After I put my rub on, I smoke them for about an hour at 225 then crank the the heat up to 425 until IT reaches 165. When IT is about 157 or so I sauce them. Quarters are a great cheap option for big get togethers!
     
    bondhu likes this.
  11. ptbrauch

    ptbrauch 12 pointer

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    Try stuffing it with lemon and an onion next time. Also, if you didn't brine the chicken, salt the cavity too.
     
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  12. ptbrauch

    ptbrauch 12 pointer

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    The OC
    Brine them, but leave whole to cook them. The bigger piece of meat will give you a little more room for error when cooking them.
     
    kyoutdoorsman likes this.
  13. bgkyarcher

    bgkyarcher 12 pointer

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    Brine for sure!!
     
    kyoutdoorsman likes this.

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