I need chicken help.

[Codeman]

My chicken sucks plain and simple. My wife loves chicken and tomorrow is her Bday. So I bought leg quarters to smoke for her. Somebody help me prep and cook these things right. (PLEASE? :becky I've got ribs for me that I can handle.

Thanks in advance.

 

[Meat Burner]

How are you wanting to cook it? Fried, grilled, smoked...etc.

 

[watertowerbbq]

what are you cooking them on?

 

[Codeman]

Sorry guys I guess that info would be helpful. UDS is what I am using. What would be the best way to cook leg quarters and ribs at the same time? Chicken skin is always tough and nasty when its all said and done.

 

[Jimfound]

Rub em down with olive oil first before you sprinkle on your rub....that may help the skin crisp up. I think the trick is to start with a higher temp and bring em down low towards the end. Hit em with some mop or even sauce towards the end to de-toghen the skin.

 

[bam]

Brine chicken a least 2 hrs. Season legs cook at 275 til done start bone side down.

 

[Alan in Ga]

I am doing 72 of those things tomorrow and I agree with Jim start high and lower it down towards the end. I am going 275 for first hour and half drop to 225 for rest. Hope it helps

 

[Codeman]

Thanks guys, what kind of effect do you think the temp up and down will have on my ribs?

 

[Codeman]

Just thought about that start high and put the ribs on when I drop down I guess.

 

[Derek]

Sorry guys I guess that info would be helpful. UDS is what I am using. What would be the best way to cook leg quarters and ribs at the same time? Chicken skin is always tough and nasty when its all said and done.

Take the skins off them flatten the skins out, clean the fat off the skins.

Salt the chicken before you put the skins back on.

Put the skins back on slowly ( the grill will sear the skins together again so don't worry )

Rub with dry rub. ( any will work )

Go and find a White alamaba sauce recipe ( here on the forum ) it will make the chicken OUTSTANDING )...


COOK ABOUT 225-260 for 1.5 hours or until it reaches internal temp of 165-175.


Buy St Louis cut ribs. pr Spares.

Trim fat off them.

TAKE THE MEMBRANE off the backs of the ribs.

Slather mustard on them and rub the mustard in good.

Rub the ribs with your fav rub.

use the 3-2-1 method

no foil on grill for 3 hours foil on grill for 2 glaze them or bbq sauce them for the last hour.


Take pics, post here.


Good luck man.

 

[Alan in Ga]

Thats what I would do but ribs will take longer than chicken post some pics and tell us how you did.

 

[Codeman]

Take the skins off them flatten the skins out, clean the fat off the skins.

Salt the chicken before you put the skins back on.

Put the skins back on slowly ( the grill will sear the skins together again so don't worry )

Rub with dry rub. ( any will work )

Go and find a White alamaba sauce recipe ( here on the forum ) it will make the chicken OUTSTANDING )...


COOK ABOUT 225-260 for 1.5 hours or until it reaches internal temp of 165-175.

I'm good on the ribs, thanks for the chicken advise sounds like a plan. Sounds like I'll need to start the ribs and then put the chicken on and ramp up the temp.

 

[tmcmaster]

Slather mustard on them and rub the mustard in good.

I don't mean to hijack a thread, but, I never really grasped the mustard slather... Feel free to PM me (anyone with an opinion) with the reasons why to use it... :icon_shy


Oh, best of luck with the chicken, bro... I am sure it will be fantastic.

 

[bmanMA]

Derek has it right if you want bite-through skin, but I usually reserve that method for a single cut and not a compound cut. I have found that simply using my kitchen shears to make a buncha slits in the skin to let rendered fat drain is a pretty good trade-off; the scraping can be a b!tch, but does work well. The skin then tends to shrink though; not sure what Derek recommends to combat that. I use toothpicks and it works OK for thighs that are not deboned to shrink their size. If I debone, then the reduced surface area of the cut is enough to allow a full wrap-around of the skin with a good seal, as described by Derek.

 

[Midnight Smoke]

I would grill the Chicken and use the UDS for the ribs...:thumb:

 

[Boshizzle]

I would grill the Chicken and use the UDS for the ribs...:thumb:

Me too. Or, build another UDS.

One other option is to start the ribs early and put the chicken on for the last two hours or so. Ribs cooked at 275 ain't bad at all.

Just remember that if you have a high grill and a lower grill, don't put the chicken on the upper grill. You don't want raw chicken juices dripping on your ribs.

 

[Codeman]

I would grill the Chicken and use the UDS for the ribs...:thumb:

That crossed my mind as well.

 

[Derek]

That crossed my mind as well.

But do the cleaning like I said.

Trust me, you will have better tasting Chicken and a nice skin you can sink your teeth into...

 

[Bbq Bubba]

Scraping skin for home cooking?

The drum is MADE for cooking chicken. Crank it up to 300ish with good smoke rolling.
Skin side up for 2ish hours.
Juicy smoked chicken with awesome skin. :thumb:

 

[Derek]

Why not Bubba?

My folks love chicken Cleaned that way, and it's a little healthier.