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Grilled Leg Quarters

SteveWPBFLSteveWPBFL Posts: 1,323
edited January 2012 in EggHead Forum
We're dark meat people. Publix sells a ten pound bag of chicken leg quarters for $7.50. There were 10-1/2 leg quarters in the bag. Fired up our large BGE using a chimney starter to a stable 275F. Threw in some apple chips and raised the grill with a second grill from an old Weber using 3 sand-filled Coors Light cans. Put the second grill with the leg quarters on at 4:30. Not a bit of rub, just rinsed the chicken and arranged it on the grill. Shut the lid and brought the dome temp gage up to 400F for one hour until the chicken read 180F and pulled it. The apple smoked heavy the time. The chicken was delightful, my wife said "perfect". Here's a shot.


  • SteveWPBFLSteveWPBFL Posts: 1,323

  • CowdogsCowdogs Posts: 491
    No rub huh? I go back to just a little salt and pepper sometimes, but I have never gone plain. Seems like it would be .. uh ... plain?
  • SteveWPBFLSteveWPBFL Posts: 1,323
    No rub, mainly due to short on time and rubs I like tend to be too hot or spicy for the wife and the little guys. One even has a garlic allergy. So we went naked this time just to see. After cook I just used BBQ sauce and some fresh cut up peppers and all was fine!
  • CowdogsCowdogs Posts: 491
    edited January 2012

    I have the same issue with rubs and my wife's palate.  I tried a couple of times to use a mild rub on her chicken and put a spicy rub on mine, but I ended up mixing up the pieces every time.

    So I have learned to like some mild rubs...

  • Ragtop99Ragtop99 Posts: 1,560
    did you add sand to the beer cans to keep them from collapsing from the heat?
    Cooking on an XL and Medium in Bethesda, MD.
  • SteveWPBFLSteveWPBFL Posts: 1,323
    I did!
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