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I don’t normally do chicken quarters
General Boards - Cooking / Grilling / Smoking
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I don’t normally do chicken quarters


Jan 31, 2021, 12:13 PM
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Like the leg and thigh separated for some reason but this looks like a good basic technique joined or split.

I know it’s old hat to the pitmasters on here but might give some ideas to the novices. Key tip that some over look is pulling back the skin and getting the rub directly on the meat.

Works pretty good in an oven too.

https://www.smoking-meat.com/wprm_print/25249
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“Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that my ignorance is just as good as your knowledge.” Isaac Asimov
Panta Rhei Heraclitus


I do leg quarters all the time.


Jan 31, 2021, 12:20 PM
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I just lay them on and cook low and slow at about 280-285. About 2 hours. Just under 300 degrees. Last 30 minutes or so I add BBQ sauce, and let that cook in for the last half hour or so.

Meat falls off the bone.

No need making it too complicated.


Message was edited by: Tiggity®

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And an added benefit is that


Jan 31, 2021, 12:31 PM
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All the rust prevents any anemia issues.

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A little iron oxide never hurt anything.


Jan 31, 2021, 12:43 PM
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Not nearly as deadly as dihydrogen monoxide

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General Boards - Cooking / Grilling / Smoking
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Topics: Previous | Next