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Asian Inspired Chicken Quarters

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DMW
DMW Posts: 13,832
in EggHead Forum
Chicken leg quarters are a favorite here. We decided on Asian style. Really it was "You have 3 Asian sauces open in the fridge, fix that".

Coated well with Dizzy Pig Tsunami Spin and on raised direct at 275* with a big chunk of  apple wood.



While that was on I mixed up a glaze of:
Plum Sauce
Sweet & Sour Duck Sauce
General Zso's Sauce
Apple Cider Vinegar
Fresh Ginger
Soy Sauce
Garlic Paste
Chinese Five Spice Powder
Honey
Fresh Lime Juice
Wasabi Paste
Corn Starch (to thicken)

I basically just combined what was left of the first 3 jarred sauces and started combining the rest until it tasted good, so no measurements at all.


After almost 2 hours, I upped the temps and started glazing and flipping.


It worked.


The flavor profile of the glaze complimented the Tsunami Spin nicely and it was a hit with the family. I could have given it a bit more high heat at the end to crisp the skin better, but now I know for next time.

They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • CPARKTX
    CPARKTX Posts: 2,095
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    Looks great, way to improvise 
    LBGE & SBGE.  Central Texas.  
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Very nice sir. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Canugghead
    Canugghead Posts: 11,518
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    Sounds and looks great, hope you can duplicate that!
    canuckland
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Well if that's the best you've got :tongue: 
    Looks righteous to me brody. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • texaswig
    texaswig Posts: 2,682
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    man.I bet those were good.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • SGH
    SGH Posts: 28,791
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    Believe it or not, leg quarters are one of my favorites. They look mighty fine from where I'm sitting brother D. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
    edited April 2015
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    Oh man...Looks good. 

    Just for the record "Believe it or not, everything is one of @SGH favorites". Haha

    Edit add on: Just wanted to say thanks for sharing the details of your cook @DMW. Just did a relook at the close up pic. That looks spectacular. Did you cook to a certain temp prior to basting? 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • DMW
    DMW Posts: 13,832
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    @stemc33 - Yes, I made sure they were all at least 165*-ish before I started glazing. This took about 2 hours and I flipped them one halfway through.

    I like to get leg quarters to at least 180* before serving, I just like the texture better.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Way to be inventive!  

    I need to do the same thing.  The dang fridge has many of those bottles.  

    Leftovers would make some banging fried rice!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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    My Photography Site
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Nice cleanup meal, sounds and looks great!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • fence0407
    fence0407 Posts: 2,237
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    Yes please!!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • Acn
    Acn Posts: 4,424
    edited April 2015
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    Looks great! Next time you do Asian style try using some different smokes - whole cardamom pods and whole cloves lend a really unique flavor, and I'd guess that something like star anise would as well.

    LBGE

    Pikesville, MD

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  • oldgeezeystax
    oldgeezeystax Posts: 313
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    Great looking cook! Leg quarters are my favorite part of the chicken.

    Acn said:
    Looks great! Next time you do Asian style try using some different smokes - whole cardamom pods and whole cloves lend a really unique flavor, and I'd guess that something like star anise would as well.
    @Acn are you saying to mix those spices into the lump?  I love all of the spices listed but have never thought about making smoke out of them.
    Frederick, MD - LBGE and some accessories
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  • johnkitchens
    johnkitchens Posts: 5,227
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    That is the way to clean out the fridge and hit a home run! That looks killer. 

    Louisville, GA - 2 Large BGE's
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  • Legume
    Legume Posts: 14,619
    edited April 2015
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    Yeaah Boyeee!

    alright, I give up.  supposed to be flavor flav pic.
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  • Acn
    Acn Posts: 4,424
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    oldgeezeystax said:
    Great looking cook! Leg quarters are my favorite part of the chicken.

    Acn said:
    Looks great! Next time you do Asian style try using some different smokes - whole cardamom pods and whole cloves lend a really unique flavor, and I'd guess that something like star anise would as well.
    @Acn are you saying to mix those spices into the lump?  I love all of the spices listed but have never thought about making smoke out of them.

    Yep, either mix them in, or just toss them on a spot the fire is already going before you put the food on.  I always soak them so they don't burn really quickly, but they make a very aromatic smoke.  Cinnamon sticks also work well, if that will work with the dish you're making.

    LBGE

    Pikesville, MD

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