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Chicken quarters and pork loin...newbie needs some direction (qview added)

post #1 of 14
Thread Starter 

I have 4 chicken quarters and a small pork loin that I plan on smoking tomorrow for dinner, but really need some direction.  I will be using a Gourmet ECB.

 

I tried searching some of the previous posts but haven't had much success, just can't seem to find everything in one location...maybe I'm just to impatient to keep looking. icon_rolleyes.gif

 

Can someone help me with step by step instructions for the chicken quarters?  Thanks!

post #2 of 14

Are the leg quarters or breast quarters?

Here are some leg quarters I've done.

http://www.smokingmeatforums.com/forum/thread/108628/carolina-pulled-pork-and-leg-quarters-on-sunday-q-view

http://www.smokingmeatforums.com/forum/thread/106220/smoked-buttermilk-leg-quarters-w-q-view

 

Make sure your thermometers are accurate. You don't want to overcook the chicken.

post #3 of 14

Chicken quarters are real easy.

 

Just follow ale's suggestions.

post #4 of 14

Hey you got a new pic Al. Much better than that fish you were holding. icon_wink.gif

post #5 of 14
Thread Starter 
Quote:
Originally Posted by alelover View Post

Are the leg quarters or breast quarters?

Here are some leg quarters I've done.

http://www.smokingmeatforums.com/forum/thread/108628/carolina-pulled-pork-and-leg-quarters-on-sunday-q-view

http://www.smokingmeatforums.com/forum/thread/106220/smoked-buttermilk-leg-quarters-w-q-view

 

Make sure your thermometers are accurate. You don't want to overcook the chicken.



Leg quarters.

 

This is exacly what I was looking for.  Thanks a ton!

 

smokingmeatforums.com rocks!

 

post #6 of 14

You may need to change your search tool to ... Order results by relevance recency    It should say o

  It should read order results by revelance  not recency...

 

http://www.smokingmeatforums.com/search.php?search=chicken+quarters 

 

http://www.smokingmeatforums.com/search.php?search=pork+loin+ 

 

  Have fun reading all the different ways people cook this stuff!!

 

  Craig

 


Edited by fpnmf - 7/22/11 at 7:14am
post #7 of 14

You're very welcome. Don't forget to take pics and document the process. We love the Q-View around here.

post #8 of 14

pics

post #9 of 14
Quote:
Originally Posted by alelover View Post

Hey you got a new pic Al. Much better than that fish you were holding. icon_wink.gif



That there's funny, I don't care who y'are!

post #10 of 14
Thread Starter 

OK, so once I got the ziplock bag of chicken thawed, I found out they were legs and thighs, not really quarters.

ChickenandPork7-11_003.jpg

 

Made up a rub, just "winged" it b/c I don't really know what I am doing..

2T Course Salt, 2T pepper, 1 T garlic powder, 1 T onion powder, and 1T paprika

ChickenandPork7-11_004.jpg

 

I let them sit for about 20 minutes, then added to a bath of buttermilk

ChickenandPork7-11_007.jpg

 

For the pork loin (2.5lbs), I found a "sweet and spicy" rub recipe that I had printed out a while back, can't remember where I got it.

1/4c brown sugar

1/4c white sugar

1/4c course salt

2 T chili powder

2 t cayenne pepper

1 T garlic powder

1 t ground cumin

ChickenandPork7-11_006.jpg

 

Will be starting the smoker soon and will have more pics later


Edited by menk45 - 7/23/11 at 9:16am
post #11 of 14
Quote:
Originally Posted by alelover View Post

Are the leg quarters or breast quarters?

Here are some leg quarters I've done.

http://www.smokingmeatforums.com/forum/thread/108628/carolina-pulled-pork-and-leg-quarters-on-sunday-q-view

http://www.smokingmeatforums.com/forum/thread/106220/smoked-buttermilk-leg-quarters-w-q-view

 

Make sure your thermometers are accurate. You don't want to overcook the chicken.

 

 LOL, my wife demands they are over cooked. I have to constantly take them into the 180º region for her to eat them.  Don't expect them to be crisp from the smoker, we always finish them on the hot grill.

 

Chickensmoker0009.jpg

 

ChickenGrill0010.jpg

 

Still moist and tender, without brining. Remember to keep the chicken BELOW the Loin. Google up Memphis Rub for a nice Chicken Rub.

 

As to the loin, just don't over do it. No more than 140º internal, then wrap in foil for 45 minutes after removing from the smoker.
 

 

post #12 of 14

Also, if you are using photobucket, use the Direct Link one and when you use the Photo button here, place it under the URL tab. They should show up nicely.

post #13 of 14

We'll be waiting. 

post #14 of 14
Quote:
Originally Posted by alelover View Post

Hey you got a new pic Al. Much better than that fish you were holding. icon_wink.gif



Yea, Judy's my best catch yet!

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