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.:idea:
2. Maybe I shouldn't of had that last 2 or 3 nips of whisky.:doh:
3. I gotta get some decent outside lighting.:tsk:
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...:crazy:
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