Barbequed Chicken Quarters - BBQ Central

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Old 05-25-2014, 08:59 PM   #1
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Barbequed Chicken Quarters

A back to basics ole standby kind of cook.

Used some Stubbs briquets and a chunk of pecan for smoke. Seasoned the leg quarters with just Lawry's and Black pepper. Chicken after it smoked for about 1 hour and 15 minutes.


Added a thin layer of Brothers BBQ sauce about every10 minutes or so. Chicken hit my target temp of 185 at the 2 hour mark.


Plated with corn on the cob, leftover potato salad and cole slaw
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Old 05-26-2014, 06:52 AM   #2
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now that's a plate a food!!
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Old 05-26-2014, 09:40 AM   #3
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Mighty yummy.
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Old 05-28-2014, 09:38 PM   #4
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What Bosko said!
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Old 05-29-2014, 12:07 PM   #5
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185 seems a bit high for that combo of chicken parts. I shoot for 175 in the thigh on splits. Have heard of some of the KCBS comp thigh cookers advocating 155 for thighs alone. Are we trying to dodge some kind of exotic germ or something? Thanks.
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Old 05-29-2014, 12:09 PM   #6
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Looks great John. Was thinking of doing a couple Spatchcocked here in a day or two.
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Old 05-29-2014, 07:36 PM   #7
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Quote:
Originally Posted by bigwheel View Post
185 seems a bit high for that combo of chicken parts. I shoot for 175 in the thigh on splits. Have heard of some of the KCBS comp thigh cookers advocating 155 for thighs alone. Are we trying to dodge some kind of exotic germ or something? Thanks.

No germs, if my Wife sees a hint of red in her chicken she won't eat it.
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Old 05-30-2014, 12:30 AM   #8
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Yeah I can understand that with chicken, but with beef, well that is a different story. The only beef I can eat that is cooked through is hamburgers, or taco meat.
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Old 05-30-2014, 07:59 AM   #9
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Sounds like my dearly deceased Mama in Law. She was not one to eat anything red either. Have noticed on splits..175 in the thigh with an hours rest wrapped and in the hot box will not show any red in the joint or near the bone. Now there can be some red smoke streaks in the meat which is sorta normal for smoked chicken..but how ever Mama likes it is the key.
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Old 06-01-2014, 05:17 PM   #10
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For me its a texture thing. I don't like my dark meat all gooey. Its hard to dry out the dark meat so I prefer it a little more done.

Great looking chicken!!!
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