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Chicken leq quarters with Qview

post #1 of 16
Thread Starter 

I bought a ten pound bag of leq quarters and went to work, No brine... after washing the meat I applied a thin coat of EVOO and a light dusting of basic poultry seasoning. I smoked them over apple and pecan at 260-270F. When the meat temp hit 170 I cranked up the heatt to 320F and crisped up the skin a bit.

 They were wonderful. The meat was brimming with juice. The light seasoning complimented the smoky flavor, without overpowering the meats flavor.

 Also included were veggies from the garden, picked less than an hour before dinner. I LOVE garden fresh sweet corn. Looks like there will be a bumper crop this year.

 

Chicken fresh in the smoker 7-18-2010.jpg

 

Sweet corn from garden 7-18-2010.jpg

 

Leg quarters ready to serve 7-18-2010.jpg

 

leq quarters view 2 7-18-2010.jpg

 

Dinner is served 7-18-2010.jpg

post #2 of 16

Looks great nice job!!!!   That corn sure looks good too I love fresh corn on the cob

post #3 of 16

Sounds and looks good!

post #4 of 16

That's a great job on the fowl, the corn looks awesome

post #5 of 16

That looks like some great yard bird.

post #6 of 16

Throw that corn in the smoker.  It is amazing.  Peel back the husks, rub with melted butter salt and pepper, pull the husks back up and tie off the end.  Two hours in the smoke and it just melts in your mouth.  Picks up a nice smoke flavor.  I love putting green peppers in the smoker also and slice them for brats or burgers.  YUMMY

post #7 of 16

Looks like a heck of a meal, nice work. Now I'm hungry!!!

post #8 of 16

I love a good yardbird but sometimes a great veggie say's eat me.

post #9 of 16


Hi, I am Sean,

YOUR chicken looks amazing! I wanted to find out what type of smoker do you use?
 

Quote:
Originally Posted by WLKWichita View Post

I bought a ten pound bag of leq quarters and went to work, No brine... after washing the meat I applied a thin coat of EVOO and a light dusting of basic poultry seasoning. I smoked them over apple and pecan at 260-270F. When the meat temp hit 170 I cranked up the heatt to 320F and crisped up the skin a bit.

 They were wonderful. The meat was brimming with juice. The light seasoning complimented the smoky flavor, without overpowering the meats flavor.

 Also included were veggies from the garden, picked less than an hour before dinner. I LOVE garden fresh sweet corn. Looks like there will be a bumper crop this year.

 

Chicken fresh in the smoker 7-18-2010.jpg

 

Sweet corn from garden 7-18-2010.jpg

 

Leg quarters ready to serve 7-18-2010.jpg

 

leq quarters view 2 7-18-2010.jpg

 

Dinner is served 7-18-2010.jpg

post #10 of 16
Thread Starter 

The smoker is a Smoke Hollow vertical propane smoker. Don't remember the model number, but it is the 38 inch model.

post #11 of 16

Great looking clucker.  Still a bargain and very tasty when properly prepared!

post #12 of 16

Great looking meal... I love doing Leg Quarters,  they are my favorite part of the chicken...

post #13 of 16

Leg quarters are my personal fav.  That and some fresh sweet corn?  Mmmmm, nice looking meal

post #14 of 16

I like your minimalist approach, as in the no brine and just EVOO and S & P  I want to start doing more of that. Getting the most out of the smoke. I find I'm working to please the masses and tend to forget  " I'm cooking " and if they dont like or appeciate it. Let them eat Arby's.

post #15 of 16

Those look great - I love chicken quarters

post #16 of 16

great looking bird! that skin looks great, good color.

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