Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Leg quarters
Alright guys, I'm new to the BGE universe and I'm cooking on an XL.
Last night I tried to do chicken leg quarters and they didn't turn out great. I cooked at dome temp ~315 for 90 mins. the fat rendered out of he skin, but the skin wasn't just crispy, it was almost leathery and tough. Also, the meat was was moist, but the texture was rubbery.
Thoughts? Ideas?
This is has turned out perfect every on the old weber. What did I do wrong on the egg?
Last night I tried to do chicken leg quarters and they didn't turn out great. I cooked at dome temp ~315 for 90 mins. the fat rendered out of he skin, but the skin wasn't just crispy, it was almost leathery and tough. Also, the meat was was moist, but the texture was rubbery.
Thoughts? Ideas?
This is has turned out perfect every on the old weber. What did I do wrong on the egg?
XL & MM BGE, 36" Blackstone - Newport News, VA
Comments
-
Most will tell you to cook to temp not time. What IT did you pull the chicken off at? What was your egg setup? The higher in the dome you get the chicken the crispier from my experience. Also, dry skin out in fridge for 24 hours and include corn starch in your rub for extra crisp.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
I cook leg quarters one of two ways. Indirect at 400-425 degrees or raised direct between 375-400 degrees. Works like a charm every time. If you are wanting to copy the charred Weber affect, then go with the raised direct option.
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. -
Chubbs said:Most will tell you to cook to temp not time. What IT did you pull the chicken off at? What was your egg setup? The higher in the dome you get the chicken the crispier from my experience. Also, dry skin out in fridge for 24 hours and include corn starch in your rub for extra crisp.
to to be perfectly honest, I never checked temp because the method always worked perfectly in the past.(probably my problem). Also, I need to get higher into the dome
XL & MM BGE, 36" Blackstone - Newport News, VA -
You're cooking with a new cooker now - one that really retains moisture. Crank up the temp as prescribed above and check the food temp. I have been most pleased when I do dark meat indirect at 400+ degrees. It seems to really help the texture of the meat. I normally take my chicken drumsticks to 180-185 internal and they stay juicy. If I pull them off before 180, they're still a little tough(rubbery). I like to add a handful of wood chips right before I put the chicken on for a little smoke taste too.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
-
Thermapen. That is all.
-
Gotta agree with @sgh. I like high heat 400ish till close to done then crank it to 475-500 to really set the skin. All of this is indirect.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
I'd go raised direct ~350-375F. If you really want to guarantee crispy skin, pat dry, salt and place in the fridge uncovered overnight. Mix some corn starch in with the dry rub and go skin down for the first 15 min or so. Cook to temp, but I find it'll usually be around 45min to hit IT.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
-
400 direct raisedSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
-
Mickey told me to go raised direct at 375° and keep flipping them. Perfect!Judy in San Diego
-
Took me about 6 mo.s to realize that I needed to forget everything I had done in metal cookers. The Egg is really different.
As mentioned, there is more moisture retention, and crisp skin happens better above 400 dome.
You can cook them direct or indirect. The main difference is that direct cooks a lot faster, and generally requires flipping the pieces a few times because the side facing the lump gets really hot.
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum