I'm using a UniFlame gas grill and I will have about 40lbs of chicken leg quarters to grill next week. I need some tips on how to do this and turn out top notch chicken. Any and all help will be appreciated. Yes I'm a newbie but I'm willing to learn.
Chicken leg quarters
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- 8,433 Posts. Joined 6/2007
- Location: Whittier, CA.
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Regardless of how you cook/smoke/grill the chicken parts, do consider brining. There are plenty of good brine recipes here, just check the Wiki section for recipes. save the planet... it's all good my friend.
First off Welcome to SMF and were glad to have you aboard so join in and share your experiences, have some fun and don’t forget to post our favorite.
I agree with brining but I also found You can also make delicious chicken by placing the chicken in a large zip lock and add rub to coat the chicken and set in the fridge for a few days moving the chicken around about twice a day. I use john Henry's pecan rub from Texas or I use Jeff's rub. You can also marinate the chicken is a sauce... I use George's or Dillard's BBQ sauce..... I smoke at 275 degrees with hickory. If your grill doesn't have smoking capabilities i would suggest a A-Maze-N-Smoker... You will be able to hot and cold smoke
One more thing, how about swinging over to roll call and introducing yourself so we can give you a proper welcome and don't forget to fill out your profile
- 10,102 Posts. Joined 5/2007
- Location: Kansas City, KS
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Welcome to SMF, Glad to have you with us.
This is the place to learn, lots of good info and helpful friendly Members.
Many of our members have years of experience in smoking meat. They are more than happy helping Newbies learn the art.
We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place.
Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...
Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.
Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
Tips For New Members.
- Go into your profile and Under Location put where you are.
- City & State or Area & State will do. This will help members when answering your questions.
- Go to ROLL CALL thread and tell us a little about Yourself and Experience & Equipment.
- Do Not Post your other questions and smokes in the Roll Call Forum.
- Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
- Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
- When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
- When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
- Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
- A good choice for a remote dual probe thermometer is the Maverick ET-732
- Remember, We Always Cook by Temperature and NOT BY TIME...
- Sign up for Jeff's 5-Day eCourse. Click Here
- Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
I suggest you follow a poultry recipe directly from morton's website and adjust accordingly.