Ideas for chicken leg quarters?

Lilpiggysquealers · 01-25-2013, 07:00 PM

Hello brethren,
I just bought some leg quarters to test out my new large offset smoker on Sunday. Does anyone have any favorite recipes or preparations for leg quarters? I've pretty much only done pork and am a little lost on birds. Thanks in advance!!

16Adams · 01-25-2013, 07:15 PM

Google "Riverview Plantation quail recipe". Next time I do quarters I'm using this recipe substituting chickens for the quail. I know it's going to be grand with a hint of pecan smoke

Bludawg · 01-25-2013, 07:16 PM

My favorite way to cook 'em

Cornell Chicken Recipe
(the original R/S chicken)

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt *
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add oil and beat again. Add other ingredients, then stir. The recipe can be varied to suit individual tastes. Makes enough for 10 chicken halves. Leftover sauce can be stored in a glass jar and stored in a refrigerator for several weeks.

Baker suggests that to cook chicken broilers, you need a hot, non-flaming fire. Broilers should be placed over the cooking fire after the flames are gone. Use this barbecue sauce as a basting material, he suggests. During cooking, the sauce should be brushed on the chicken every few minutes

Q-Dat · 01-25-2013, 07:16 PM

I like to just coat them with Olive Oil and season with Creole Seasoning both under and on top of the skin. Cook em at 325+ til the leg bone will twist free by hand. You should have juicy quarters and crispy skin this way.

charrederhead · 01-25-2013, 07:37 PM

I marinate quarters in Zesty Italian salad dressing and cook ~350-375.

cholloway · 01-25-2013, 07:46 PM

Brine 'em.

chriscw81 · 01-25-2013, 07:47 PM

season however you want, just cook it at 325-375. man i just love me some crispy chicken skin!!!!

Lilpiggysquealers · 01-25-2013, 08:05 PM

I am really appretiating the responses. So it seems like I'm going to have to get my offset pretty hot to do chicken properly. My plan of 250 - 275 is not going to be enough... I better get some extra wood...

chriscw81 · 01-25-2013, 08:22 PM

Quote:

Originally Posted by Lilpiggysquealers

I am really appretiating the responses. So it seems like I'm going to have to get my offset pretty hot to do chicken properly. My plan of 250 - 275 is not going to be enough... I better get some extra wood...

exactly, anything under 300 for chicken is not the way to go. don't forget to post some pron!!!!

martyleach · 01-25-2013, 08:28 PM

I would definitely brine them for about 4 hours. Give them your favorite rub (Plowboy's Bovine Bold works for me) then let them sit in the fridge for awhile so the skin can dry out a bit. I like 300-325 degrees until done.

Resesgrill · 01-28-2013, 11:13 AM

leq quarters makes great pulled chicken!!

Deep South · 01-28-2013, 11:33 AM

I soak them overnight in milk and then apply dry rub.
275-300 degrees over cherry wood for about 2 hours.

01-25-2013, 07:00 PM	#1
Lilpiggysquealers Found some matches. Join Date: 01-21-13 Location: Charleston, SC Downloads: 0 Uploads: 0	Ideas for chicken leg quarters? Hello brethren, I just bought some leg quarters to test out my new large offset smoker on Sunday. Does anyone have any favorite recipes or preparations for leg quarters? I've pretty much only done pork and am a little lost on birds. Thanks in advance!!

01-25-2013, 07:15 PM	#2
16Adams On the road to being a farker Join Date: 01-16-13 Location: Texas Downloads: 0 Uploads: 0	Google "Riverview Plantation quail recipe". Next time I do quarters I'm using this recipe substituting chickens for the quail. I know it's going to be grand with a hint of pecan smoke __________________ Pit Barrel Cooker, CG Akorn, WSM 18.5, Mini WSM, Lodge Sportsman Hibachi,Tiernan SOB

01-25-2013, 07:16 PM	#3
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	My favorite way to cook 'em Cornell Chicken Recipe (the original R/S chicken) 1 cup cooking oil 1 pint cider vinegar 3 tablespoons salt * 1 tablespoon poultry seasoning 1/2 teaspoon pepper 1 egg Beat the egg, then add oil and beat again. Add other ingredients, then stir. The recipe can be varied to suit individual tastes. Makes enough for 10 chicken halves. Leftover sauce can be stored in a glass jar and stored in a refrigerator for several weeks. Baker suggests that to cook chicken broilers, you need a hot, non-flaming fire. Broilers should be placed over the cooking fire after the flames are gone. Use this barbecue sauce as a basting material, he suggests. During cooking, the sauce should be brushed on the chicken every few minutes __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-25-2013, 07:37 PM	#5
charrederhead is One Chatty Farker Join Date: 06-29-12 Location: Thomaston, CT Downloads: 0 Uploads: 0	I marinate quarters in Zesty Italian salad dressing and cook ~350-375. __________________ Weber kettle farmer, rotis., 18.5 WSM, WGA, Brinkmann (nee OK Joe) Cimarron stickburner

01-25-2013, 07:46 PM	#6
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	Brine 'em. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

01-25-2013, 07:16 PM	#4
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	I like to just coat them with Olive Oil and season with Creole Seasoning both under and on top of the skin. Cook em at 325+ til the leg bone will twist free by hand. You should have juicy quarters and crispy skin this way.

01-25-2013, 07:47 PM	#7
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	season however you want, just cook it at 325-375. man i just love me some crispy chicken skin!!!! __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

01-25-2013, 08:05 PM	#8
Lilpiggysquealers Found some matches. Join Date: 01-21-13 Location: Charleston, SC Downloads: 0 Uploads: 0	I am really appretiating the responses. So it seems like I'm going to have to get my offset pretty hot to do chicken properly. My plan of 250 - 275 is not going to be enough... I better get some extra wood... __________________ "all you do is drink beer and stare at a thermometer"

01-25-2013, 08:28 PM	#10
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	I would definitely brine them for about 4 hours. Give them your favorite rub (Plowboy's Bovine Bold works for me) then let them sit in the fridge for awhile so the skin can dry out a bit. I like 300-325 degrees until done. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-28-2013, 11:13 AM	#11
Resesgrill Is lookin for wood to cook with. Join Date: 05-08-12 Location: memphis,tn Downloads: 0 Uploads: 0	leq quarters makes great pulled chicken!!

01-28-2013, 11:33 AM	#12
Deep South Full Fledged Farker Join Date: 01-31-11 Location: Jasper, Alabama Downloads: 0 Uploads: 0	I soak them overnight in milk and then apply dry rub. 275-300 degrees over cherry wood for about 2 hours. __________________ Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD