Chicken Quarters with qview

[jacobtia]

Hope everyone enjoys the qview!

H

 

[Bearcarver]

I'm certainly enjoying it!

Bear

 

[tyotrain]

Great looking Q you have there..Nice job

... Was that a brine or a marinade on the chicken and what rub did ya go with?

 

[the dude abides]

Looks great.  I love chicken quarters.  Yes, kick with the details on what was in those pots!

 

[jacobtia]

I used the slaughterhouse brine that was shared in another thread I had started. The rub was my own blend. Paprika, brown sugar, galic powder, onion powder, celery salt, and ground red pepper.

 

[jacobtia]

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles

1 ½ Gal Water

½ C Salt - Kosher

½ C Dark Brown Sugar

2 tsp Garlic Powder

2 tsp Onion Powder

2 tsp Cajun Spice (Louisiana Cajun Seasoning)

2 tsp Celery Seed 

Slaughterhouse Spritz (Good fer everthin!)

8 oz Apple Cider

6 oz Water

4 oz Whiskey

2 oz Cider Vinegar

Crezy Jake's Rub

1/3 cup paprika

1/3 cup brown sugar

2 tsp garlic powder

2 tsp onion powder

1/2 tsp celery salt

1/2 tsp ground black pepper

1/2 tsp salt

1/2 tsp ground red pepper

 

[fpnmf]

Looks delicious!!

  Craig

 

[forluvofsmoke]

Man, I even missed this one, jacobtia...I'm slippin'!!! LOL!!!

Nice and crispy charred skin goin' on there! I do like to get the skin crisp if I leave it on...if not crisp, I see no point in going skin-on.

I just did a batch of lower temp smoked leg quarters for a back-up to a longer smoke a few days ago...a quicky prep and brine, and I left the skin on those ones...pretty chewy...should have peeled it off that time.

Yours are looking just they way I like 'em!

Nice!

Eric

 

[SmokinAl]

Everything looks delicious Jake! Great job!