or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Tomorrow.. quarters super flavored
New Posts  All Forums:Forum Nav:

Tomorrow.. quarters super flavored

post #1 of 25
Thread Starter 
Hey guys, gonna finally have a relaxing weekend and do some smoken.
I have about 5 lbs of quarters in a mild brine/marinade to start tomorrow morning. I want them to soak longer so I used less salt, see how it goes!

Pot of water, 1/2 cup of salt, handful of brown sugar, buttloads of powdered garlic, onion, chicken spice & italian seasonings in there too. Hoping it'll be strong enough to soak into the meat by tomorrow morning. I might brush some hot wing sauce on some of them when their close to done icon_mrgreen.gif

Q-view tomorrow! Cheers dudes! (and dudettes lol)
post #2 of 25
Ron, that is sounding good, bud~ Real good! Make sure you slather that sauce on real heavy~ PDT_Armataz_01_34.gif
post #3 of 25
Don't need no brine, just plenty of HOT sauce PDT_Armataz_01_34.gif
post #4 of 25
Cheers yourself RonS.Like the Hot sauce myself.

Bring on the Q-VIEW.(tomorrow)
post #5 of 25
Thread Starter 
thanks guys! I can't wait for it tomorrow, man I love hot sauce too!

tonight I'm making some terryaki sirloin steaks on the brinkman without the water pan, just going for a normal BBQ super smokey steak flavor :)
post #6 of 25
How did the Sirloins turn out? I just got a propane burner for my Brinkman. Tomorrow I'm going to make some Country style ribs on it. Sunday will be 3 chuckies on the Weber kettle. The Weber smokes so nice, I wasn't even using the Brinkman any more.
post #7 of 25
Everything sounds good so far and I'm with everyone else here Heavy on the sauce. Love thous hot wings sauce.
post #8 of 25
Thread Starter 
Hey Steve!
The steaks came out really good. I cooked em slow for a bit with the lid on smoking like mad, then threw a few wood chunks right on the coals so they'd catch fire and char the outside of the steaks a bit. Came out really good!

Cool your making some good stuff! Wow so the weber works that good eh? Very cool! Man three chucks, you guys are going to be eat'en good!

thanks! Me too, my wife needs her quarters plain, she hates hot stuff, but mine are gonna be flavor-o-rama with it. I'll probably even put some in my plate to dunk the meat in heh heh

Note: We discovered some awesome meat products that are a good price too. And at our Walmart of all places. In the fozen meat counter, they have 'Fire side Gormet ' Black Angus meats in boxes. Everything we've had tastes like premium beef, to say it's better than the butchers meat is a huge understatement. The Sirloins were in a box with 4 really thick tender ones wrapped in bacon. We've gotten the box of burgers too, black angus hamburger is like 50 times better then the packages stuff at any place we've tried. If you guys haven't tried em, do so, they are soooooooooo good!

Heres what the box of burgers looks like
post #9 of 25
Thread Starter 
OK coals are almost 1/2 white and smelling like summertime BBQ. Grills clean and oiled, water pan full, now I'm going to make up the hot wing sauce, soon it'll be 'a cooken' PDT_Armataz_01_36.gif

This time I got some nice Kingsford coals, man my last bag was these horrid Sam's Choice over sized loosely packed coals. Those are nasty to work with. Oddly, their hard to start, but then burn up fast with a buttload of ash. They don't even have the good charcoal smell when starting up.
post #10 of 25
How much ash is one buttload??

I guess 144 buttloads would be one gross buttload. I can see your neighbors commenting on your buttload. "Ron, that's some gross buttload you've got there."
post #11 of 25
Thread Starter 
LOL PDT_Armataz_01_12.gifPDT_Armataz_01_12.gif

The packet of hot wing sauce was a sprinkle on powder stuff, weird. So I did that on the top layer of quarters. Bottom layer is sprinkled with garlic, onion, chicken seasoning and italian seasonings. I bought two packets of that hot wing stuff, I think the other packet I'll try mixing with water and making it into a sauce for later to brush on and dunk in. Their not pretty yet, but heres the first q-view.

post #12 of 25
Thread Starter 
Made some of the hot wing powder into a sauce, and just brushed it on, chicken getting close to done

post #13 of 25
Man they look good.
Great job Ron! Can't wait to hear your verdict. Delicious or delicious...what will it be...
post #14 of 25
Thread Starter 
Thanks! I'm hoping their... delicious lol

Now that their almost done, I'm going to try an experiment, I'm going to try to kind of cold smoke them some more till were ready to eat. Just a few coals and some wood. See what happens! :)
post #15 of 25
Looks good Ron. I'm doing CSR on my gourmet with the propane adapter. It's first time out for the propane kit. So far, it's more of a job tending to it then coal. I think I traded one headache for another. That's probably not fair, since it's first time out, but that's how it feels.

I think I'm going to get rid of everything except the Weber grill and the smokenator.
post #16 of 25
Thread Starter 
wow I figured propane would take almost no tending, weird!
So just keeping the two best eh? I don't blame ya, why use something that's more work if you have something better right next to it.

chicken getting closer, it's about 165-170 at the bone. Going for 185.

I had a lot of trouble with my wood bursting into flames like a vampire in the sun lol then things got too hot, then I found the perfect setup for 225 and gentle smoke, check it out.

post #17 of 25
Well, that's it. I'm giving up and finishing in the oven. Have to call the company on Monday and see what they think. Finish in the oven....... You know, that's somethine I never had to do before.

Where's my sledge hammer?
post #18 of 25
Thread Starter 
Bummer, I've had to finish in the oven a few times before I did my mods.
company? What company are you calling?
post #19 of 25
The company that makes the kit. Funny, I read the instructions again. What I missed the first time was the statement that if the burner is behaving erractically, it may not be getting enough O2. One way to combat that was to set the lid down slightly skewed. I did that, then went and turned on the oven. It looks like doing that settled everything in. But the oven was ready, and I'm finishing there. I'm smoking 3 chuckies tomorrow, having company over. Maybe I'll do two in the Weber, and one over the propane. If it acts up again, I can always stick it in the Weber.

Well, dinner's ready. Cross your fingers for me! icon_neutral.gif
post #20 of 25
Thread Starter 
OK fingers crossed!
Weird, I thought propane would burn good no matter how much air was around. Hope it works better that way!

Our chicken came out magnifico! Here's a plate view

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Tomorrow.. quarters super flavored