31st Q: New Year's Smoked Spice Buttered Chicken Quarters [pr0n only]

[This is not your pork!]

Originally Posted by rwalters

Please do share the recipe

This is really pretty easy. They got brined for a day in 1 cup Sal Marina Natural + 1/2 cup brown sugar + 2 tbs black peppercorns + a good squeeze of honey.

Then instead of simply applying a rub, I prepare that spiced butter as follows:

• 1 cup butter (melted)
• 1 tbs brown sugar
• 2 tsp fine grained sea salt
• 2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion granulate

That mixture is then being rubbed all over and under the skin (I use gloves and a tablespoon).

There is nothing more to it.

Originally Posted by fingerlickin'

I think you've graduated to the point where you don't need to number your Q's anymore. How do you manage to keep track anyway, I'd have miscounted at least 25 Q's ago.

I think I'll just keep counting, it's a good way to keep track of things, which is easy, because I post each and every cook here, so I just need to look at the number of my previous cook.

Originally Posted by Freddy j

I'm wondering if he meant 12/31st. And, What temp?

That was the first cook of the new year, performed on 1st January. I didn't keep track of the grate temp, I just let my WSM give all it can do with a full charcoal ring and a full chimney of lit lemon lump dumped on top. I took those legs to IT 185°F, probed them all with my Thermapen, then they went into the oven at max. grill for crisping the skin.

Originally Posted by cowgirl

Your weather looks cold.

It just is a nasty time of the year around here, mostly foggy, rainy or snowy with temps sticking around the freezing point. It was the best decision to move Smokey beneath the carport, an idea which wouldn't even have crossed my mind if my pavilion hadn't been damaged by heavy snowfall.

Originally Posted by twinsfan

Out of mesquite yet?

Still some left, I use your precious wood *very* sparingly, only for beef and only one piece each cook. It will be a sad day once it's gone.

[Bonewagon]

Nicely done! The chicken looks fantastic!

[Gnaws on Pigs]

Those look great, I'll have to try the butter treatment! And your weather looks about like here in the Southern Appalachians this time of year.

[Clayfish]

Great looking chicken and you must be happier smoking in the carport over winter.

[GMDGeek]

OK now I want chicken for breakfast and I love that back porch!

[This is not your pork!]

Originally Posted by Gnaws on Pigs

your weather looks about like here in the Southern Appalachians this time of year

Then I don't envy you at all. It was heavily raining since the beginning of the new year with temp just above freezing point, even walking the dog was torture, and I somehow missed a cooking opportunity last weekend.

Originally Posted by Clayfish

you must be happier smoking in the carport over winter

Originally Posted by GMDGeek

I love that back porch!

It's not *in* the carport or a back porch, but in an open room below the carport used for storage. This is the basement level of our hillside estate, and that hill is pretty steep. The view out that room on the backside reveals the gardens going down three decks, with the pool and my now kaput smoking pavilion located at the lowest deck. It's a great advantage smoking at that location now, because it's really weatherproof and so much closer to the kitchen.

BTW Right now I am planing my next 'Q'ing event, and I may need your help deciding on new pork rubs, please have a look here.