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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns!


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Old 04-07-2011, 11:24 AM   #76
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Looks good Al. KFC is my new go to chicken recipe.
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Old 04-07-2011, 10:24 PM   #77
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Great looking chicken Al! Neither you nor Phubar went traditional KFC, interesting.

Quote:
Originally Posted by Phubar View Post
LOL @ Gore!!!
I've never used that block for seasoning bePhore!
That is spicey peanut sauce...you have to crumble it down and warm it up in some coconutmilk (milk and water will work too) untill it thickens up.
If it worked for marinade...carry on what you were doing Brother!
I was learning from Pitmaster T. He's telling me to open my mind and mix it up a bit. Incidentally, it makes a great marinade!
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Old 04-08-2011, 08:09 AM   #78
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[QUOTE=Gore;1603962]Great looking chicken Al! Neither you nor Phubar went traditional KFC, interesting.[QUOTE]

Yeah I kind of figured if this is a throwdown I might as well try to be creative and do something different instead of just playing it safe. Masters don't play safe So I hear
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Last edited by Smokey Al Gold; 04-08-2011 at 08:10 AM.. Reason: I can't quote right
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Old 04-08-2011, 08:53 PM   #79
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Well I guess since I cooked up some chicken quarters, I might as well enter them here.

First of all, these were some funky cut leg/thigh quarters. I got them at Fresh and Easy on the way home from the golf course today because they were on sale for .89/lb. There wasnt much care in the butchering of these quarters...

As you can see, I had alot of trimming to do.



Here they are nice and trimmed. I scored them to allow my Apple Jerk rub to penetrate deeper into the meat and also allow for the rendered fat a place to escape and allow the skin to get crispfied. (I may be blowing smoke, but hey...it sounds good, right?)



Here they are with the Apple Jerk rub applied.



and onto the egg at 300­° with a chunk of applewood thrown in for good measure.



I cooked them for about 45 minutes and then basted them with a mixture of lemon juice, EVOO, garlic and honey every 10-15 min until done. They may not be the prettiest quarters you have ever seen, but they were farkin delish! Nice crispy skin with just the right amount of heat from the jerk rub!

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Old 04-09-2011, 01:35 AM   #80
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^^^^ Whadaya mean NOT PRETTY!
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Old 04-09-2011, 01:14 PM   #81
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Quote:
Originally Posted by bproffer View Post
Well I guess since I cooked up some chicken quarters, I might as well enter them here.

First of all, these were some funky cut leg/thigh quarters. I got them at Fresh and Easy on the way home from the golf course today because they were on sale for .89/lb. There wasnt much care in the butchering of these quarters...

As you can see, I had alot of trimming to do.



Here they are nice and trimmed. I scored them to allow my Apple Jerk rub to penetrate deeper into the meat and also allow for the rendered fat a place to escape and allow the skin to get crispfied. (I may be blowing smoke, but hey...it sounds good, right?)



Here they are with the Apple Jerk rub applied.



and onto the egg at 300­° with a chunk of applewood thrown in for good measure.



I cooked them for about 45 minutes and then basted them with a mixture of lemon juice, EVOO, garlic and honey every 10-15 min until done. They may not be the prettiest quarters you have ever seen, but they were farkin delish! Nice crispy skin with just the right amount of heat from the jerk rub!

Now that looks tastey!
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Old 04-09-2011, 09:13 PM   #82
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Since my girl had to hold down a booth at the Turtle Fest today, I figured I'd cook up some chicken for when she got home.
Leg quarters


Marinated in Charlie Mills Famous BBQ Sauce



Smoked hot on the UDS with a chunk of apple



Plated and awaiting her arrival. Thanks for looking.
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Old 04-10-2011, 02:45 AM   #83
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Looking good!
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Old 04-11-2011, 04:21 AM   #84
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OK, just making up the numbers here Brothers...

I probably should not post this, but there is something to learn here.
1. Stubbs BBQ Sauce has a lot of sugar in it.
2. Maybe I shouldn't of had that last 2 or 3 nips of whisky.
3. I gotta get some decent outside lighting.

Anyway... first thing here is to prove to the entire USA that we people of Australia call Chicken Leg Quarters "Chicken Maryland"..

See....


Not only that, I bet most Aussies would not have a clue that you do not use the term in America...

I hereby recommend henceforth that all brethren call Chicken Leg Quarters "Chicken Maryland"... but I'm farked if I know why... maybe just because Gore lives in Maryland and he's a good cook... whatever...

Anyway, one thing that I do with a Maryland cut is the following...


I score into the bone with a knife. It allows for a more even cook and allows you to get rub close to the bone for better flavour.

Then I made up my own rub...


I'm afraid the recipe has to remain secret because it belongs to my Dad who used to own a chicken BBQ shop... I've modded it over the years but not really improved it much, if at all frankly. Maybe it needs herbamare and dulce granules... yes... it does...

Anyway, then I dusted the chicken and it went into the fridge overnight.


Next day, they went on the Offset indirect at about 300 until 160 internal. I used lump to start and Peach wood for the whole smoke.


And then came the big mistake. I brushed them with Stubbs, that I just discovered at my USA Foods store the previous day...

They then went for a fast reverse sear... Oops.


And then off pretty fast as I realised they were blackening up too much...


In cutting them, you can see they are nicely cooked on the inside. They were really moist... nice colour. The skin was really tasty, but way too black, so not much I could save in the photo and still make it real...


Anyway, thanks for looking

Cheers!

Bill
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Old 04-11-2011, 05:57 AM   #85
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I'd hit it anyway Ausz!
Mather of fact.....I could use some right now for lunch!
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Old 04-11-2011, 08:17 AM   #86
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^^^^^^I'd hit it as well!
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Old 04-11-2011, 08:58 AM   #87
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Heck Bill, it's "Blackened". No longer chicken Maryland but rather Chicken N'awlins...
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Old 04-11-2011, 09:56 AM   #88
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See what happens when you don't add Herbamare and Dulse granules?

Looks good!
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Old 04-11-2011, 10:11 AM   #89
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Bill. I don't know about the chicken, but I enjoyed your post. . Having gone through several bottles of Stubbs, I would have never guessed it has a lot of sugar in it. I've never found it to be sweet. Was this the original? They are stating to put the Stubbs name on tons of stuff these days.
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Old 04-11-2011, 11:22 AM   #90
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Not very worthy, but it will get us one entry closer to closing this one

Used Traeger Rub on these, and cooked them on the pit. It's really hard to beat yardbird over an open fire, I hope you've have a chance to try it...enjoy



Nice oak fire stoking...





Tim (Oakpit) hanging out with one of my Sous Chefs...






It turned out very tender and juicy...

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