Hind quarters. Yum.

pgprescott · November 2015

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 · November 2015

Looking good!

Hawg Fan · November 2015

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

northGAcock · November 2015

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 · November 2015

I do the same thing almost every Sunday afternoon.

pgprescott · November 2015

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 · November 2015

otter said:

I do the same thing almost every Sunday afternoon.

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

pgprescott · November 2015

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 · November 2015

Brisket_Fanatic said:

Looking good!

Thanks man. Sometimes the simple ones are just good.

Griffin · November 2015

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

pgprescott · November 2015

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 · November 2015

You have purdy hind legs!!!!

pgprescott · November 2015

JohnnyTarheel said:

You have purdy hind legs!!!!

It's definitely my good side! Thanks @JohnnyTarheel

Focker · November 2015

Lookin good buddy

pgprescott · November 2015

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 · November 2015

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.

Hind quarters. Yum.

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