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Little
Starting Member
16 Posts |
 Posted - 08/28/2008 : 11:41:36
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Thinking about throwing a few Chicken quarters on with my Butts this weekend. Anybody got any good points or recipes?
Bobby |
Edited by - Little on 08/28/2008 11:42:14 |
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mongo
Member
474 Posts |
Posted - 08/28/2008 : 15:16:18
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Little,
I BBQ for a restaurant at a local microbrewery every couple of weeks, so I try to incorporate their beers in the food as much as possible. Ive received favorable reviews on the chicken by marinating in 1/2 summer ale and 1/2 italian dressing for 24 hrs ,rubbed with old bay seasoning and smoked at 275-300F with apple wood. Glazed with a combination of pureed apricot preserves, butter, dijon mustard,fresh rosemary, and a splash of southrn comfort.
MONGO
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Big Dude
Administrator
946 Posts |
Posted - 08/28/2008 : 15:23:58
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quote:
Originally posted by mongo
Little,
I BBQ for a restaurant at a local microbrewery every couple of weeks, so I try to incorporate their beers in the food as much as possible. Ive received favorable reviews on the chicken by marinating in 1/2 summer ale and 1/2 italian dressing for 24 hrs ,rubbed with old bay seasoning and smoked at 275-300F with apple wood. Glazed with a combination of pureed apricot preserves, butter, dijon mustard,fresh rosemary, and a splash of southrn comfort.
MONGO
Wow that sounds good, can you be a little more specific with the glaze recipe
East Tennessee = Almost Heaven, South
Non Competitor, "Real Pitmaster" wanabee
Klose Offset
Weber one step
Ducane gasser
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NCGuy68
Member
USA
150 Posts |
Posted - 08/28/2008 : 17:31:29
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And I thought I was the only one that uses Old Bay and Apple wood on Birds. Great Combo and a nice twist with the summer ale Mongo. Its cool that you support your local microbrewery. On a side note - Just sip that splash of Southern Comfort while you cook. It'll taste much better on your tongue then all mixed up in that glaze.
Smoke 'em if ya got 'em. |
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Little
Starting Member
16 Posts |
Posted - 08/28/2008 : 17:44:46
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Dont mean to sound dumb, but what is summer ale?
Bobby |
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NCGuy68
Member
USA
150 Posts |
Posted - 08/28/2008 : 18:02:46
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Not to get too technical Bobby...Summer Ale is a type of beer that uses malted barley for fermetation. The yeast gives it a sweet, full bodied, fruity taste. Its not a cold process, thus the name 'summer ale'.
Smoke 'em if ya got 'em. |
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mongo
Member
474 Posts |
Posted - 08/28/2008 : 19:08:13
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BigDude,
Heres your recipe,
2 TBS butter
1 tsp fresh minced rosemary
1 jar (12 oz) apricot preserves
1 tsp lemon juice
1/4 cup dijon mustard
1/2 tsp old bay
1/2 tsp pepper
1/2 shot southern comfort
apricot nectar or apple juice to thin
Melt butter over med heat and sweat rosemary till aromatic(1 min.), add apricots and stir until just starting to boil (careful it burns easy)
Add the rest of the ingredients. I use a stick blender and puree the sauce,but you can leave chunky if you like. Simmer for 10 min on low heat, stirring every couple of min.
You can use a blender to puree the sauce but be careful, cover the lid with a hand towel and hold down tight while pulsing or your going to get a new ceiling mural.
Add apricot or apple juice if you need to thin mixture.
MONGO |
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kgordy
Member
152 Posts |
Posted - 08/28/2008 : 19:49:09
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Mongo,
I sent you a private message
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Texanx5
Moderator
USA
2062 Posts |
Posted - 08/28/2008 : 20:23:49
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I like a cajun rub on chicken for the house and use a brine as BOS has published here on the forum but using apple juice for half the water content. I use ART's Red Rub when I can get it and kids love it as well. It has some kick but not too much. I normally get the rub from targil.com. 
ddg (Texanx5)
Old Smokey
WSM a.k.a. Weber Smokey Mountain
Stumps Smokers gf222CM
Stumps Smokers SW42x6 off-set
Currently in N.East ALABAMA soon to be in Baton Rouge area of La
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Big Dude
Administrator
946 Posts |
Posted - 08/29/2008 : 09:11:09
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Thanks for the recipe Mongo
East Tennessee = Almost Heaven, South
Non Competitor, "Real Pitmaster" wanabee
Klose Offset
Weber one step
Ducane gasser
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stubba
Member
USA
681 Posts |
Posted - 08/29/2008 : 14:56:45
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marinate in Goya mojo criolio overnight then a light dusting of Goya bitter orange salt smoke at 275-300 until internal temp is 170 then put sause of choice on skin side go kinda of thick and lay in aluminum pan skin side down and sauce other side cook 1 hr more.
BOS has passed down his knowledge of bite through skin laying skin side down with sauce in pan and it comes out great.  |
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swibirun
Member
USA
513 Posts |
Posted - 08/31/2008 : 09:04:41
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Mongo -
Thanks for the idea. Made a batch of thighs for lunch yesterday and everyone loved them. I don't think I would have ever thought chicken + old bay, but it was delicious.
Chris
Big Green Egg
Brinkmann Pitmaster Deluxe
Brinkmann Pro Charcoal Grill |
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Little
Starting Member
16 Posts |
Posted - 09/02/2008 : 09:35:46
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Thanks everyone.
I was running short on prep time, so I just used the Old bay. Man the Chicken was great!!!! It actually out did my butts in my opinion. I just coated with old bay and then smoked at 250F for about 6 hours.
Bobby |
Edited by - Little on 09/02/2008 09:36:29 |
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CarolinaQue
Member
USA
3687 Posts |
Posted - 09/02/2008 : 10:34:32
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Chicken quarters for 6 hours?
Tim
"What you achieve, or fail to achive is only decided by YOU"!!! |
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DERRIXRYD
Member
USA
284 Posts |
Posted - 09/03/2008 : 17:40:30
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My fave is use a whole chicken. cut the backbone out and get the bird flat. Season with your favorite rub (Bonedaddy's), smoke until 170, sauce with your favorite sauce (Bonedaddy's) and enjoy. 
Bonedaddy's #1 fan |
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Little
Starting Member
16 Posts |
Posted - 09/05/2008 : 09:34:38
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Yep 6 hours at 250F. I mean the meat was tender, juicy and had a great smoke taste. The 6 hours really wasn't planned, I put them on and started my Sat. work around the house. I did check their temp at 4 hours and they were around 160F. CarolinaQue/Tim what temp and how long do you recommmend on Chicken Quarters?
Bobby |
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