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Chicken quarters

post #1 of 16
Thread Starter 
Today I'm making some chicken quarters, their finishing in the brine right now. A simple one, water, salt and a cup of soy sauce. Today is my first real 'take it easy and do nothing day' in two months, so I'll post pre and q views just for fun. Haven't done that in ages. Be back soon!

post #2 of 16
One of my favs. PDT_Armataz_01_34.gif
post #3 of 16
Thread Starter 
Me too, love quarters!

chicken is drying and dripping out now.

I have a cookie sheet ready for it. Spices and rubs laid out and a 1/2 stick of melted butter with garlic, onion, italian seasonings and celery salt all mixed in. going to inject the meat with, then put the rub on and let sit for a 1/2 hour in the fridge. Then to the Q.
post #4 of 16
Thread Starter 
Here is the goodies, their all injected under the skin with the flavored butter mix and sprinkled with red pepper, celery salt, italian seasonings and garlic powder. Q is warming up so they'll go on here in a few.

post #5 of 16
Thread Starter 
Man I'm gonna have to do musical chickens, all wouldn't fit in the top rack, never made this many before oops

post #6 of 16
Since what happened with your job, I'm glad to hear you're so busy! I'm taking that as a good sign........

I Q'd some Boston Butt today. Got a decent deal at Sams' last night. I got two 7 pounders and cut each in half. There's only 3 of us, and I didn't feel like tending the cooker for over 10 hours. Took 5 hours to get to 205*. Dinner's in the cooler right now.
post #7 of 16
Thread Starter 
Hey Steve,

Thanks, yes, June so far has been killer busy, man if we were like this every month (won't be this good, but wishful thinking!) I'd be one super happy camper.

Hey cool, those sound really good! I must have missed your thread, or maybe I did comment in it, I can't remember, brain dead here :)

I just had a cool grease fire, PDT_Armataz_01_05.gif had to do some re-arrranging, man looked like a forest fire on the deck with all the smoke! The chicken will be crispy lol
post #8 of 16
Thread Starter 
I don't see your thread, I looked through the whole first page on pork?
post #9 of 16

I didn't start a thread or take Q-view.......

One thousand pardons from this fetid pile of dung

Chicken fat flare ups can be amazing, can't they?
post #10 of 16
Holy Pigmeat, Batman!!! My butt ROCKED!!!!!!

I tell you Ron, the smokenator assesory for the Weber grill beats my Brinkman hands down. And I like the Brinkman.

Best pulled pork yet. I made a Chucky on it a few weeks ago, and it was the best yet too.
post #11 of 16
Thread Starter 
cool! I wonder if I can make something like that for my gas grill but use charcoal... I feel an invention coming on!!!

Oh I thought you said you did a qview, my not reading right lol

yes, man that chicken fat was amazing! I thought we were gonna have cajun blackened chicken lol
post #12 of 16
Thread Starter 
OK chicken all done, it's resting while the potatoes boil for homemade mashed spuds. Can't wait, getting hungry!

post #13 of 16
It's good to see things are going well for ya Ron.

Man the last time I did a bunch of quarters I was surprised on how much liquid came out of those darn things. My drip bucket was darn near full.

They sure do look good, nice smoke Ron.
post #14 of 16
Thread Starter 
Hey Rick,

Thanks, I hope things keep going good, I could get used to working from home!

Thanks, they smell good, look good, hope they taste good! I'll know in about an hour, I'll post the critique ;-)

Yes, those things drip like mad and squirting them with liquid herb butter didn't cut down on the grease dripping either lol
post #15 of 16
Nice job. chicken looks great. Any leftovers?
post #16 of 16
Thread Starter 
Man tons of left overs :) I think we have 5 quarters left still. More dinners, quick and easy now PDT_Armataz_01_34.gif
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