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Leg Quarters...It's What's For Dinner! Yes, with Qview...JJ

post #1 of 35
Thread Starter 

The Mrs' picked up some hefty Quarters and wanted them Q'd. Well far be it from me to miss an opportunity to Get My Smoke On, so into a brine they went...


1Gal H2O

1/4C Kosher

1/4C Bubba Q Rub (left over from Ribs)

There is sugar in the Rub and Sauce, so I leave it out of the brine. (Creates layers of flavor)

Twenty Four hour swim...


Placed the Legs infront of a Fan for 30 mins, while the NB Horiz. came up to 300*F, to dry the skin for crispy goodness.

Rubbed generously with my versatile Bubba Chix Rub. I developed this a few years ago to be used on Oven Roasted, Grilled or Smoked Chicken...It makes French Fries and Popcorn amazing too!


Bubba Chix Rub


1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired.

Note if you don't Brine, add 1-3 tsp Salt or to taste.


The Sauce was Red Bubba Q Juice...applied every 30 minutes, for 1 1/2 hours using the Minion method with Hickory Chunks and Apple Chips

A storm blew in so the final 30 minutes took place in the Oven at 325* with 5 mins under the Broiler for that crisp, caramelized skin...Final temp 175* but will go higher,185*, to get more "fall off the bone tenderness." 


The Fire...





The legs...



Edited by Chef JimmyJ - 5/9/14 at 9:40pm
post #2 of 35
Thread Starter 

Some TBS flowing...


post #3 of 35
Thread Starter 

My photographer , oldest Cheffy Daughter, got busy and forgot the close-up of the platter... but you get the picture...SDC12494.JPG

post #4 of 35
Thread Starter 

The plate...  OK...OK...I HAD TO TAKE A BITE!!!!





post #5 of 35
Thread Starter 

The close up...




The Salad in the previous pics is Romaine Hearts with Brown Butter Croutons...the awesome part was the DRESSING...The Culinary Institute of America trained my oldest Cheffy Daughter, Casey, up real good. If you are a GARLIC FAN you have to try this one!


Creamy Black Peppercorn and Garlic Dressing


2C Mayo

1/3C Buttermilk

1C Grated Parm Reggiano Cheese...the Good stuff please!

2 tsp Anchovy Paste, or more to your taste.

1Tbs Garlic Paste...Note:

1Tbs Coarse Ground Black Pepper

Hot Sauce to taste


Note: Mince 6-8 large cloves of Garlic then using the flat side of the knife press and mash the garlic into a paste.


Stir or whisk the ingredients together, thinning with additional Buttermilk to desired consistency. Makes about 3 Cups.

It is important that ALL guests eat this dressing or kissing will be out of the question!...JJ

post #6 of 35

Man that chicken looks juicy!


Great meal you put together!




post #7 of 35

That's our kinda meal here!!


  Looks delicious!!


  Thanks Chef!!



post #8 of 35

Great Job, Jimmy!!!!


I love it !!


Tell your daughter, Thanks for the Qview, and the BearViews are awesome---Nice and clear!!!!





post #9 of 35

10 out of 10 points.gif

post #10 of 35

Now That looks very good

post #11 of 35

Great looking meal Jimmy. Love everything on the plate and the chicken looks delish. Great pics. Did Chef Casey make the croutons too?

post #12 of 35

Nice! Thanks for the dressing too!!

post #13 of 35

It looks good andyummy.gif

post #14 of 35
Thread Starter 

Thanks GUYS the support you get here warms the heart!  Yes Scott, Casey made the Croutons...They were great!


Brown Butter Croutons


1 Stick Butter or more if you got lots of bread

2 Cloves Garlic, Bruised

2 tsp Fresh Thyme Leaves or 1/2 tsp dry

Black Pepper to taste

Pinch of Salt


Combine all over Medium heat. Simmer until Butter and Garlic turns golden brown and smells Nutty. Watch it so it does not burn.


Cut a French Baguette into 1 Inch cubes, toss in the butter, spread on a cookie sheet and toast in a 325*F oven until golden and crunchy.

post #15 of 35

Looks great Jimmy.  Of course, I would need a lot more corn!


Good luck and good smoking.

post #16 of 35

how long did those leg quarters take

post #17 of 35

Great looking meal, thanks for the Bear View. icon14.gif

post #18 of 35
Thread Starter 
Originally Posted by UGABOZ View Post

how long did those leg quarters take



I ran these for 1 1/2 hours at 300*F with Hickory chunks and Apple chips, they needed another 45 minutes or so. Unfortunately, a storm blew in and I had to put them in the Oven at 325*F for 30 more minutes. When the internal hit 175*, I turned on the Broiler for about 5 mins to crisp and caramelize. I will take them to 185*F next time so they will be more, "Fall off the Bone", tender...JJ

Edited by Chef JimmyJ - 5/27/14 at 6:00am
post #19 of 35

Chicken looks nice and juicey your lucky to have a chef in the family439.gif

post #20 of 35

It all looks amazing and thanks for the receipts, gonna have to try the salad and croutons

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