Chicken legs & thighs done good & crispy

2Fategghead

I did not take a lot of pic's. I cooked these cut up leg quarters high in the dome using the AR and the AR extender and the oval grid. I had the 14 inch stone and drip pan on the lower level. So, indirect 400 till 180 about 45 min's. Then I pulled the AR and placed the spider and ci grid on it and seared the chicken 5 min's turn 5 min's and pulled them off. Very very good and crispy still juicy but da definitely crispy skin. We also used hickory and raging river. Just how we like it! :P

Grumpa

Those do look eggsceptional... I need to try your method.

Grillin & Chillin

Nice photos. What is the "AR" & extender with oval grid? Thanks

hornhonk

I love thighs and legs. I like your method. Thanks.

cookn biker

Hoss

Nice leggs Tim! :laugh: That corn and bean salad looks tastee too.

cookn biker

Nice looking dinner Tim!!

Grillin & Chillin

Hi C.B. what is the link for?

Grandpas Grub

 
End sear, sure does look good.

Kent

2Fategghead

The AR is also known as the adjustable rig. It along with many other goodies can be purchased from the

http://www.ceramicgrillstore.com/ceramicgrillstore/

All made from food grade stainless steel.

Here is the AR with the extender on top and the oval grid.



Here is the spider with the modified medium ci grid that works wonderful I might add.

2Fategghead

tjv is our resident egghead and manufacture of these fine products. Also known as Tom

Mickey

Got to try that. Looks good....

2Fategghead

Thanks Grumpa, At first I thought I would do as I normally do which is let them come to close to 205 but, instead I brought them to close to 180 then I grilled them on the spider less than 5 min's each side. I think you should be careful when doing it this way because you can over cook the quarters and get a tough outer meat. Like I said I did well and ate like a pig! :P

pattikake

wow looking good. Great job.

Patti
Wichita, KS

2Fategghead

Thanks Steve it worked well for me. I would be careful because it could wind up being over cooked. My burning lump was less than an inch from the ci grid on the spider. Tim

2Fategghead

Hoss wrote:

Nice leggs Tim! :laugh: That corn and bean salad looks tastee too.

They were nice thanks and the corn and bean salad was Cindy's deal along with some white rice and budder and S&P. :P

2Fategghead

Thanks Miss Molly!

AlwaysGolf

Nice looking legs and thighs.

2Fategghead

Thanks Kent. It worked fantastic. Just be sure not to dry them out. I kept the dome at 400 till 180IT about 45 min's. Then I crisped them up a tad more knowing I can take them to 200-205 with out drying them out to bad. You know me I am always working on a way to get crispy eatable skin on a chick. :woohoo: Tim

I hope that wasn't vulgar to your ears

2Fategghead

Thanks my mouth enjoyed eating dem. :P Tim

2Fategghead

Yea Mickey. I did it with hickory chunks and Raging River. Yum yum

2Fategghead

Thanks Miss Patti.

Ross in Ventura

That chicken looks nice and crispy Tim, I think I'll try it with some Hispanic seasoning that I have Sazonador para Pollo Made by Chef Merito
http://www.chefmerito.com/

Ross

Roll Tide

Nice looking chicken you got there. I really like my thighs and legs cooked to a high internal. I really enjoy the flavor that way.

Big'un

Those do look tasty! Great job!

2Fategghead

Sounds interesting Ross. I'll have to see some pic's of the finished product. Tim

2Fategghead

Thanks Todd they were um um good! :P Tim

2Fategghead

I'm with you on the high internal temp's cooking the chick quarters. I like the texture and flavor you get from it. To top it off excellent crispy skin. I could go now and make some more. :P

Pork Butt Mike

Nice looking chicken parts. We love our chicken and so many good ways to cook it. So many ways to change the flavor. Good Eats buddy.