Never done full leg quarters before.
I injected a couple of them with butter and bbq sauce mixture. Some are dry rubbed in a montreal chicken rub and the other two in Tony Chachere's Spicy Creole....
Going to do at what temp? 300-350? How long? Couple hours to what IT? 178?
Thanks!
I injected a couple of them with butter and bbq sauce mixture. Some are dry rubbed in a montreal chicken rub and the other two in Tony Chachere's Spicy Creole....
Going to do at what temp? 300-350? How long? Couple hours to what IT? 178?
Thanks!