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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-30-2012, 05:02 PM | #1 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Need advice on Chicken Legs (Quarters)
To my surprise we are not going to do the point from last week's brisket, but whole chicken leg quarters, which look as follows:
These are now already rubbed and put into the fridge, and they will go on my WSM together with another 6 slabs of Danish Back Ribs. I will fire up the WSM in about 5 hours, so that everything will be ready at noon. This will be my very first poultry, and although I tried to read up on how to cook such chicken legs, I have no clue on how to do them. As far as I have seen, overcooking, drying out, "rubber chicken" and getting crispy skin are major problems with poultry.
Any thought, hints and directions are thankfully welcome.
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06-30-2012, 05:41 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Dry them real good, give them a good coat of rub, crank the WSM to 325 put top on and leave them alone at 1.5 hrs brush on a little sauce put the top on the cooker close all the vents top & bottom give it about 30 min and they will be ready crispy skin moist & jucy
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06-30-2012, 05:45 PM | #3 | |
is One Chatty Farker
Join Date: 07-23-11
Location: Ontario, Ca
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Quote:
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06-30-2012, 05:48 PM | #4 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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What blu said. If you cook quarters any lower than 325, you'll end up with rubber band skin.
I also like to trim all the extra fat off the quarters, then put in a frost free fridge overnight to draw all the moisture from the skin. Then take out, apply rub and cook. They should turn out something like this:
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06-30-2012, 09:49 PM | #5 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
So if I do it like that, how much time will I have to give the ribs less, when at 325°F instead of 225-250°F? What's the reason for closing all vents for the last 30 minutes, which will put the fire out? Never heard of that procedure before.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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07-01-2012, 05:31 AM | #6 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Already noon and the ribs to be pulled off shortly. I decided to not change the game plan for my ribs, so they were kept between 225 and 250°F for a total of 6 hours. I will fire up the WSM a second time today in the evening to cook the chicken legs as suggested.
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07-01-2012, 07:43 AM | #7 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Not seeing this until now, but sounds like you've got a good game plan. I was gonna say that if you didn't want to worry about different meats at different temps, then just pull the ribs off and hold em while you crank the tamp in the cooker and put the leg quarters on to cook at a higher temp as suggested above.
Next time......the best advice I can offer to ensure moist and juicy chicken is.....BRINE! I will ALWAYS brine poultry. It not only improves flavor and juiciness, but also gives an amazing amount of cushion. I've had "oopses" before and taken chicken to higher IT than I wanted and it was still juicy because of the brine. GREAT brine info HERE.
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07-01-2012, 07:44 AM | #8 |
Full Fledged Farker
Join Date: 07-09-09
Location: Loxahatchee, FL
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Poultry, Brine, Brine, Brine!
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07-01-2012, 07:49 AM | #9 |
Knows what a fatty is.
Join Date: 08-28-11
Location: elmira ny
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I smoke mine at 225-250 for 4 1/2 hours. Spray wjth apple juice every 1/2.
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07-01-2012, 08:52 AM | #10 |
On the road to being a farker
Join Date: 01-10-09
Location: Albuquerque NM
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And then Brine again!!!.. Meat so juicy..!!
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07-01-2012, 10:56 AM | #11 |
Got Wood.
Join Date: 06-23-12
Location: Saint Louis, MO
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I totally agree with the brine.
If you have a way, I've also had good results with searing first. |
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07-01-2012, 11:02 AM | #12 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Another briner here!
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07-01-2012, 05:10 PM | #13 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Thanks for the hint, will look into brining.
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07-01-2012, 05:23 PM | #14 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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07-01-2012, 05:44 PM | #15 |
is One Chatty Farker
Join Date: 07-23-11
Location: Ontario, Ca
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Im a brining machine.
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UDS, Smokey Joe |
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