Chicken quarters and pork loin...newbie needs some direction (qview added)

[menk45]

I have 4 chicken quarters and a small pork loin that I plan on smoking tomorrow for dinner, but really need some direction.  I will be using a Gourmet ECB.

I tried searching some of the previous posts but haven't had much success, just can't seem to find everything in one location...maybe I'm just to impatient to keep looking.

Can someone help me with step by step instructions for the chicken quarters?  Thanks!

 

[alelover]

Are the leg quarters or breast quarters?

Here are some leg quarters I've done.

http://www.smokingmeatforums.com/fo...pulled-pork-and-leg-quarters-on-sunday-q-view

http://www.smokingmeatforums.com/forum/thread/106220/smoked-buttermilk-leg-quarters-w-q-view

Make sure your thermometers are accurate. You don't want to overcook the chicken.

 

[SmokinAl]

Chicken quarters are real easy.

Just follow ale's suggestions.

 

[alelover]

Hey you got a new pic Al. Much better than that fish you were holding.

 

[menk45]

Are the leg quarters or breast quarters?

Here are some leg quarters I've done.

http://www.smokingmeatforums.com/fo...pulled-pork-and-leg-quarters-on-sunday-q-view

http://www.smokingmeatforums.com/forum/thread/106220/smoked-buttermilk-leg-quarters-w-q-view

Make sure your thermometers are accurate. You don't want to overcook the chicken.

Leg quarters.

This is exacly what I was looking for.  Thanks a ton!

smokingmeatforums.com rocks!

 

[fpnmf]

You may need to change your search tool to ... Order results by relevance recency      It should say o

  It should read order results by revelance  not recency...

http://www.smokingmeatforums.com/search.php?search=chicken+quarters  

http://www.smokingmeatforums.com/search.php?search=pork+loin+  

  Have fun reading all the different ways people cook this stuff!!

  Craig

 

[alelover]

You're very welcome. Don't forget to take pics and document the process. We love the Q-View around here.

 

[ugaboz]

pics

 

[scooper]

Hey you got a new pic Al. Much better than that fish you were holding.

That there's funny, I don't care who y'are!

 

[menk45]

OK, so once I got the ziplock bag of chicken thawed, I found out they were legs and thighs, not really quarters.

Made up a rub, just "winged" it b/c I don't really know what I am doing..

2T Course Salt, 2T pepper, 1 T garlic powder, 1 T onion powder, and 1T paprika

I let them sit for about 20 minutes, then added to a bath of buttermilk

For the pork loin (2.5lbs), I found a "sweet and spicy" rub recipe that I had printed out a while back, can't remember where I got it.

1/4c brown sugar

1/4c white sugar

1/4c course salt

2 T chili powder

2 t cayenne pepper

1 T garlic powder

1 t ground cumin

Will be starting the smoker soon and will have more pics later

 

[flash]

Are the leg quarters or breast quarters?

Here are some leg quarters I've done.

http://www.smokingmeatforums.com/fo...pulled-pork-and-leg-quarters-on-sunday-q-view

http://www.smokingmeatforums.com/forum/thread/106220/smoked-buttermilk-leg-quarters-w-q-view

Make sure your thermometers are accurate. You don't want to overcook the chicken.

 LOL, my wife demands they are over cooked. I have to constantly take them into the 180º region for her to eat them.  Don't expect them to be crisp from the smoker, we always finish them on the hot grill.

Still moist and tender, without brining. Remember to keep the chicken BELOW the Loin. Google up Memphis Rub for a nice Chicken Rub.

As to the loin, just don't over do it. No more than 140º internal, then wrap in foil for 45 minutes after removing from the smoker.
 

 

[flash]

Also, if you are using photobucket, use the Direct Link one and when you use the Photo button here, place it under the URL tab. They should show up nicely.

 

[meateater]

We'll be waiting. 

 

[SmokinAl]

Hey you got a new pic Al. Much better than that fish you were holding.

Yea, Judy's my best catch yet!