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Chicken Quarters with qview

post #1 of 9
Thread Starter 


Hope everyone enjoys the qview!



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post #2 of 9

I'm certainly enjoying it!




post #3 of 9

Great looking Q you have there..Nice jobicon14.gif... Was that a brine or a marinade on the chicken and what rub did ya go with?

post #4 of 9

Looks great.  I love chicken quarters.  Yes, kick with the details on what was in those pots!

post #5 of 9
Thread Starter 

I used the slaughterhouse brine that was shared in another thread I had started. The rub was my own blend. Paprika, brown sugar, galic powder, onion powder, celery salt, and ground red pepper.


post #6 of 9
Thread Starter 

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles

1 ½ Gal Water

½ C Salt - Kosher

½ C Dark Brown Sugar

2 tsp Garlic Powder

2 tsp Onion Powder

2 tsp Cajun Spice (Louisiana Cajun Seasoning)

2 tsp Celery Seed 


Slaughterhouse Spritz (Good fer everthin!)

8 oz Apple Cider

6 oz Water

4 oz Whiskey

2 oz Cider Vinegar


Crezy Jake's Rub


1/3 cup paprika

1/3 cup brown sugar

2 tsp garlic powder

2 tsp onion powder

1/2 tsp celery salt

1/2 tsp ground black pepper

1/2 tsp salt

1/2 tsp ground red pepper

post #7 of 9

Looks delicious!!



post #8 of 9

Man, I even missed this one, jacobtia...I'm slippin'!!! LOL!!!


Nice and crispy charred skin goin' on there! I do like to get the skin crisp if I leave it on...if not crisp, I see no point in going skin-on.


I just did a batch of lower temp smoked leg quarters for a back-up to a longer smoke a few days ago...a quicky prep and brine, and I left the skin on those ones...pretty chewy...should have peeled it off that time.


Yours are looking just they way I like 'em!





post #9 of 9

Everything looks delicious Jake! Great job!

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