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What do you do with a 10# bag of hind quarters? - Page 2

post #21 of 26
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post


Foam that's a great looking plate of pot pie! Oh man we love making that with leftover chicken!!!

I wish they didn't attach jury duty to things like drivers licenses. Here in Oregon if you register to vote they throw you in the jury pool. I'd just like to be able to vote without having the additional stipulation... Unfortunately I can't give up my right to vote because of that.

 

I have written 5 different replies and deleted them, I understand your feelings and I'll just leave it at that.

post #22 of 26

Smoked quarters are one of my wife's favorites to have and we do them alot. Do them low and slow to leave them in the smoke a long time.

 Usually Pecan and Cherry is the choice for wood.

 

 

My wife wants them DONE though, so to a hot grill to crisp them up.

 

 

Love them with some yellow mustard BBQ sauce. Our remaining quarters end up 3 in a vacuum bag for future quick meals.

post #23 of 26
Thread Starter 
Quote:
Originally Posted by Flash View Post
 

Smoked quarters are one of my wife's favorites to have and we do them alot. Do them low and slow to leave them in the smoke a long time.

 

 Usually Pecan and Cherry is the choice for wood.

 

My wife wants them DONE though, so to a hot grill to crisp them up.

 

Love them with some yellow mustard BBQ sauce. Our remaining quarters end up 3 in a vacuum bag for future quick meals.

 

I have loads of types of wood, but pecan just floats my boat. when I was way young in NC we did hickory, but then in Louisiana it was pecan, we have other fruit and nut woods here, my cousins drove a trailer load of Mesquite from the family land in Texas just so we could smoke brisket with it. But I do love pecan smoke. And the color is just so pretty always.

 

Leg quarters are hard to beat, especially when everyone wants dark meat. I did grilled and smoked, I have smoked so much here lately the grilled was the best this time. No it wasn't really better, it had just been longer since we'd grilled.

 

The smoked were done hot and fast, I never do hot and fast so thought I would give it a try. Like your bride, I want all my meat done, poultry especially, if you ever been around 'em you'll understand. But both of these were actually a perfect cook, two different ways and both came out at exactly the same time, not planned that way either.

 

Your's are pretty legs man. The chickens, not yours. LOL

post #24 of 26

It's my humble openion that ya gotta be real careful with fowl birdy poultry type thingys on acounta they take smoke so easily.  Over the years I kinda developed a hybrid method of Qin smokey for them.  They take up the smoke so well ya gotta be careful or they will get a very strong heartburnish smoke that even a pot of beans cant fix.  Un like say Briskit which ya smoke in thick smoke for ever to no harm.  I love pecan wood and pecan shells not only cause it works so well but also cause its cheap and plentiful here.  I usually have enough pecan shells but recent hurricanes kinda trimmed me back.  I got a bucket of shells from a friend and didnt notice there was still lots of lil pieces of pecan meat in them.  The meat had gone rancid and I aint gonna discribe the smoke it made to yall I get queezy just thinking about it.  So watch out for this.  

post #25 of 26
Kevin.... we cook those quite frequently... couple times a month.... Bride brines, seasons etc. and throws them in the oven for an hour or so, on a rack... the whole 10#'s of meat.... great for impromptu meals... pulled for chicken enchiladas, sammies, salads.... and late nite grab a leg and go for it...... chicken doesn't go in the smoker too often.... Turkey, that's a different story......

Dave
post #26 of 26
Thread Starter 

Wednesday....... Oodles of Smoked Chicken Noodles

 

 

 

 

A well known local chef's recipe which I shamelessly stole and modified.  He actually made the dish to use leftover Popeye's spicy fried chicken. Which we all had lots of when Popeye's was sold to new management. The recipe is called "Oodles of Noodles" and is the creation of Chef John Folse. His brother used to be a neighbor. 

 

Here is his link, already turned to the recipe page LOL I don't why it came up that way.....LOL

 

http://www.jfolse.com/newfindrecipe.htm

 

Good guy.

 

That's three days of chicken thighs!

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