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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-19-2008, 09:07 PM   #1
jestridge
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Default chicken leg quarters

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
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Unread 02-19-2008, 10:08 PM   #2
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Quote:
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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
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Unread 02-19-2008, 10:10 PM   #3
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what is mojo??
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Unread 02-19-2008, 10:16 PM   #4
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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.
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Unread 02-20-2008, 01:10 AM   #5
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Mojo Criollo
Here is a thread with discussion on it.

http://www.bbq-brethren.com/forum/sh...t=mojo+criolla
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Unread 02-20-2008, 03:22 AM   #6
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What kind of cooker are you using? This could make a big difference in the advice.....
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Unread 02-20-2008, 07:12 AM   #7
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Try adding some corn flour to your rub and/or sprinkle some straight on the chicken towards the end of cooking.
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Unread 02-20-2008, 07:33 AM   #8
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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.
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Unread 02-20-2008, 08:20 AM   #9
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Quote:
Originally Posted by Pork Smoker View Post
I cook them at 300º to 350º for about an hour or so using briskets with just a touch of wood.
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.

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Unread 02-20-2008, 09:25 AM   #10
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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.

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.....
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Unread 02-20-2008, 04:21 PM   #11
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What kind of cooker are you using? This could make a big difference in the advice.....
an off set


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Unread 02-20-2008, 04:26 PM   #12
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Quote:
Originally Posted by Pork Smoker View Post
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.
Quote:
Originally Posted by Ron_L View Post
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.

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.
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Unread 02-20-2008, 06:36 PM   #13
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Default Okay......

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.........no wood for the chicken.
Hey, I didn't say anything!


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Unread 02-20-2008, 09:39 PM   #14
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an off set


Sorry, no help from me. but there are a bunch of folks here that cook on them....
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Unread 02-20-2008, 09:46 PM   #15
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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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