Hind quarters. Yum.

pgprescott

Picked up some hind quarters. No time to brine, as we worked at the store all day unpacking BGE order. Rub Some chicken rub, direct 300-350. 

Brisket_Fanatic

Looking good!

Hawg Fan

That's the best part of the bird.  Nice cook!

northGAcock

My favorite way to egg chicken. Not much of a white meet guy myself. Looks like you went direct. I usually go low and slow with some hickery indirect......for a couple of hours. Need to try a direct cook......the road to a quicker joy?

otter

I do the same thing almost every Sunday afternoon.

pgprescott

northGAcock said:

My favorite way to egg chicken. Not much of a white meet guy myself. Looks like you went direct. I usually go low and slow with some hickery indirect......for a couple of hours. Need to try a direct cook......the road to a quicker joy?

Yeah, I do it both ways. This method simulates my old weber kettle cooks. Direct 325-375. The egg will smoke a bit from the drippings, but will be chocked down enough to prevent any flare ups. I've gone away from wood smoke all together on my poultry cooks. I don't mind a hint of hickory or pecan, but prefer it naked. I think I was done in about an hour or so? Not sure, I was enjoying a couple drinks and what not. 

pgprescott

otter said:

I do the same thing almost every Sunday afternoon.

Well, I hope you enjoy today. I really like the hind quarters. 

pgprescott

Hawg Fan said:

That's the best part of the bird.  Nice cook!

No doubt on that one. Thanks @Hawg Fan, you should be in high spirits today. 

pgprescott

Brisket_Fanatic said:

Looking good!

Thanks man. Sometimes the simple ones are just good. 

Griffin

Looks pretty tasty. Never heard them called hind quarters before, though. Leg quarters, yes, hind, no. Maybe its a regional thing?

pgprescott

Griffin said:

Looks pretty tasty. Never heard them called hind quarters before, though. Leg quarters, yes, hind, no. Maybe its a regional thing?

Huh, new one for me. I've called them leg quarters also. What do you call the breast and wing quarter. I don't know cuz I never get em. Well, I do buy wings. I guess you have 1/4 light and 1/4 dark? Thanks @Griffin

JohnnyTarheel

You have purdy hind legs!!!!

pgprescott

JohnnyTarheel said:

You have purdy hind legs!!!!

It's definitely my good side! Thanks @JohnnyTarheel

Focker

Lookin good buddy

pgprescott

Focker said:

Lookin good buddy

Thanks Brandon. Nothin like the stuff you posted. Loved the Italian classics. Oh, the huge gummy was pretty cool too. 

Focker

We do chicken at least once during the weekend.  My son, and nephews(4,9), can destroy a bird, and it is their favorite cook.  Another year or so, and we'll be doing two birds at once.