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Chicken leg quarters-wish me luck

johnnyp
johnnyp Posts: 3,932
in Poultry
 drumsticks,Fine! Thighs, great!  But for whatever reason, I always have bad luck with leg quarters.  wish me luck! 

The plan is rubbed with the new meat church bacon BBQ rub and cooked indirect at 400*
XL & MM BGE, 36" Blackstone - Newport News, VA
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Sounds like a plan.  FWIW...I have never had a quarter I didn't like!  If you can raise them up higher in the dome that helps get the skin crispy.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • pgprescott
    pgprescott Posts: 14,544
    Ooooh, my favorite. Good luck in deed. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Good Luck.  Just pretend they are drumsticks and they will turn out fine!!
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • johnnyp
    johnnyp Posts: 3,932
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • johnnyp
    johnnyp Posts: 3,932
    Brought them up to a little higher IT than normal. ~200.

    Meat was tender and skin was crispy. I was very happy with the results 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Those look nice!!! What temp are you cooking at?

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • johnnyp
    johnnyp Posts: 3,932
    400. Indirect.  Per @SGH recommendations 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • SGH
    SGH Posts: 28,887
    johnnyp said:
    Brought them up to a little higher IT than normal. ~200
    First let me say great job and they look excellent brother. But I have to ask, why did you take them up to 200 internal? You have raised my curiosity my friend. 

    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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  • johnnyp
    johnnyp Posts: 3,932
    No reason other than I was looking for skin as a primary indicator of readiness.  

    perhaps it wouldn't have worked with white meat, but the dark meat was perfect-tender, moist, and perfect skin.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • SGH
    SGH Posts: 28,887
    johnnyp said:
    No reason other than I was looking for skin as a primary indicator of readiness
    I like to experiment with stuff myself. Again, great job brother.  

    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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  • DMW
    DMW Posts: 13,833
    edited July 2015
    johnnyp said:
    No reason other than I was looking for skin as a primary indicator of readiness.  

    perhaps it wouldn't have worked with white meat, but the dark meat was perfect-tender, moist, and perfect skin.
    Lately I've been taking chicken legs and thighs up past usual temps and I like the texture.
    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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  • Mattman3969
    Mattman3969 Posts: 10,458
    +2 on the higher finished temp of legs and thighs. Really like the texture of a thigh if cooked at about 250 till it hits 200 or so.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • shadowrider
    shadowrider Posts: 108
    How long does it usually take at 400 dome temp?  I have a big bag of these in the freezer that needs to be cooked.
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  • johnnyp
    johnnyp Posts: 3,932
    Thawed. An hour
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • shadowrider
    shadowrider Posts: 108
    Thanks johnnyp!
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  • northGAcock
    northGAcock Posts: 15,171
    @johnnyp Quaters (dark) are a staple around my house. I use the McCormics Montreal Chicken rub on mine. Havn't found a chicken rub I likemuch better. Truth be told, I haven't looked real hard either. What did you dust them with?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • johnnyp
    johnnyp Posts: 3,932
    @northGAcock  this was a combo.  The darker looking quarters are meat church BBQ bacon.  the lighter are yardbird.  I liked them both
    XL & MM BGE, 36" Blackstone - Newport News, VA
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