chicken leg quarters

J

jestridge

somebody shut me the fark up.
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I need some advice on chicken leg quarters. I have a wedding this weekend . I want these quarter to be a nice golden brown. Any ideals or suggestions. Also have 2 whole ham and 2 whole pork shoulder and maybe a few brisket. My legs quarter always taste good but dont have a very good look P.S. need picture of them
 
jestridge said:
I need some advice on chicken leg quarters. I have a wedding this weekend . I want these quarter to be a nice golden brown. Any ideals or suggestions. Also have 2 whole ham and 2 whole pork shoulder and maybe a few brisket. My legs quarter always taste good but dont have a very good look P.S. need picture of them
Click to expand...
Marinate in Mojo and spritz with Dr. Pepper.
 
I am a leg and thigh man also. Rub them with some Vegi oil and some salt and pepper. I cook them at 300º to 350º for about an hour or so using briskets with just a touch of wood. I start them skin side down and turn every 10-15 minutes, they come out a nice golden brown. To much smoke and they will be dark.

Good Luck.
 
What kind of cooker are you using? This could make a big difference in the advice.....
 
Try adding some corn flour to your rub and/or sprinkle some straight on the chicken towards the end of cooking.
 
I do mine between 350-375, put a good rub on them, and turn every 10-15 minutes for about an hour or so,,, will be nice and golden brown, I use just charcoal briquettes no wood for the chicken.
 
Pork Smoker said:
I cook them at 300º to 350º for about an hour or so using briskets with just a touch of wood.
Click to expand...

Wow! I would think that it would take a long time to get briskets lit and burning. Try some form of charcoal next time. I think you'll like the results.

:rolleyes: :biggrin:
 
Ron_L said:
Wow! I would think that it would take a long time to get briskets lit and burning. Try some form of charcoal next time. I think you'll like the results.

:rolleyes: :biggrin:
Click to expand...

Nah, try lighter fluid. The brisket will actually disguise some of the flavors usually accociated with it. Personally I like to light up only left handed bris..... :mrgreen:
 
thirdeye said:
What kind of cooker are you using? This could make a big difference in the advice.....
Click to expand...
an off set


Smoker013.jpg
 
Pork Smoker said:
I am a leg and thigh man also. Rub them with some Vegi oil and some salt and pepper. I cook them at 300º to 350º for about an hour or so using briskets with just a touch of wood. I start them skin side down and turn every 10-15 minutes, they come out a nice golden brown. To much smoke and they will be dark.

Good Luck.
Click to expand...

Ron_L said:
Wow! I would think that it would take a long time to get briskets lit and burning. Try some form of charcoal next time. I think you'll like the results.

:rolleyes: :biggrin:
Click to expand...

You never know how dry his briskets get, they may go right up. Which may answer the chimney lighting question in an earlier thread.

I would say add some type of sugar to your rub, spritz with applejuice, cook em high and fast and somewhat close to the heat source.
 
I like to cook my chicken at 275-300 and then finish over direct heat. But be careful to pay attention when they are on the grill so they don't burn. It doesn't take but a few minutes.
 
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