How To BBQ Chicken Leg Quarters | Pitmaker BBQ Vault Smoked Chicken
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- เผยแพร่เมื่อ 22 ม.ค. 2018
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Please take the time to watch this video and remember to like, share and subscribe. Too many people try to BBQ chicken over a hot fire and when the skin starts to render out the fat, wham you have a fire. So, to many times we have overcooked skin and raw meat near the bone. Take a look and see how I BBQ chicken leg quarters to perfection every time using my Pitmaker BBQ Vault. I have also included my BBQ chicken rub recipe for BBQing great smoked chicken. So now you can get that great smoky taste you have been looking for in your BBQ Chicken, using this Texas Style Cuisine recipe. I cook these BBQ chickens at 275° and I cook them from 1 1/2 - 2 hours. This will put on some excellent smoke flavor and help you render the fat so you can have crispy skin on your BBQ Chicken Leg Quarters. Thanks for watching my BBQ chicken recipe video and please remember to share it.
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BBQ Rub Recipe
1cup Spanish Paprika
3/4cup Black Pepper
1/2cup Kosher Salt
1/2cup Seasoning Salt
1/2cup Sugar
1/4cup Granulated Garlic
1/4cup Oregano
1/4cup Ground Mustard
1/4cup Dark Chili Powder
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Chef Johnny - แนวปฏิบัติและการใช้ชีวิต
Here is an excellent BBQ Chicken recipe on the UDS. th-cam.com/video/dEHCUCZVbXA/w-d-xo.html
Great job Chef Johnny, as always thank you for your advice and suggestions! What an incredible experience!
Thanks Rudy appreciate you watching and for the comment. Remember to share my videos when you get a chance.
Absolutely Chef, will gladly share your videos!
Thanks Rudy, I am trying to grow this channel and need all the help I can get.
I like the beard Chef!!!! Thanks for the recipe! Can't go wrong with BBQ chicken!!!
Alicia Davidson thanks have not had one in years not sure how long I will keep it. Appt you watching and the comment
MOUTH WATERING....NICE JOB!!!!
Sure thank ya for the comment. Appreciate you watching.
Mouth watering! Good job, thanks for the video👍
Thanks for watching
Great video. Thank you Johnny!
Lasse's Food and Barbecue thanks for watching buddy. Sure glad you enjoyed it.
*Man my mouth is drooling for one of those right now...*
Ray Mack's Kitchen and Grill thanks Ray appreciate the comment and you taking time to watch
Thanks! I used this tutorial and cooked chicken for my family :D
Great I hope y’all enjoyed it. Thanks for watching
Johnny, you sir are a well tuned machine when it comes to cooking. Chicken quarters are affordable and they are my weakness along with tater salad and baked beans. God bless ya.
Thank ya Pery. I am going to have to do a potato salad video. I have a killer recipe that every loves. I actually have a baked been recipe that a friend of mine did when we did a channel swap. He did baked beans on my channel and I did Chili on his channel. So guess I need to do my version of baked beans sometime.
Chef Johnny my mouth is watering. Nice cook.
Glad you liked it. Thanks for the comment and for watching.
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Chef Johnny
Anyone can make great bbq chicken every time if you follow these instructions and put forth a little effort. How do you like to cook your chickens? Is it similar to mine?
:)
Awesome looking leg quarters
bellstacey770sb thanks appreciate you watching and for taking the time to comment
That's some great looking chicken quarters Johnny. Man, I was drooling when you started sampling the finished product. My imagination was such that I believe I could actually taste that juicy bite you tried.
Please keep these fantastic recipes and techniques coming our way.
Stan
Well Harrison I take it you enjoy my cooking. lol Thanks for watcing and for taking time to comment.
Thanks for putting your BBQ Rub recipe in the description.
Hoss
my pleasure, I hope you enjoy it
Nice cook... leg quarters turned out looking good and juicy... Thanks!
Biggs' Home Cookin' thank you sir always appreciate your comments. Thanks for watching
OMGOODNESS wow!!!!
Thanks for watching so glad you liked it.
Perfect chicken! Skin intact very juicy!
Frit0 thanks. I appreciate the comment and you taking time to watch. If you have question make sure you ask I have a Q&A on Wednesdays where I answer questions from viewers.
Amazing job man got me wanting to move to Texas
Thanks for watching. Texas is not a bad place to be I tell ya.
Congratulations on 8 k. The Quarters are my favorite them looked Awesome
Thanks MH. Glad to know I got your thumbs up. appreciate it. Hey I have not forgot I owe you a porkbutt video. I will get on that ASAP. I was excited about hitting That 8K mark. I appreciate all you did helping me to get there.
Looks fantastic, great work. I will be trying this Rub....
Thank ya for watching and the comment. Hope you enjoy the rub.
Same Manny, I'm trying out this Rub tomorrow for the fam. I already know it's a killer similar to a rib rub I make.
Love the dark meat. Great looking cook! Congrats on the 8K
Thank ya Chef appreciate that. I am waiting on you to catch me.
Thank you sir.
Thanks for watching
Those look good. Nice attention to detail
No Hippie BBQ & Cooking thanks Lyle kind of you to watch and comment
Great video pit master.
Thank you so much. Thanks for watching
Great looking chicken Chef!
Aim'em and Claim'em Smokers thank ya James. Appreciate you watching and commenting
This is the video I'm basing dinner on tonight. Looks great 👍
Fantastic, let me know how it turns out. Please remember to share, like and subscribe. I do appreciate it.
It was absolutely delicious man. That rub was simple and perfect.
@@theirishman9678 great to hear from all enjoyed it.
Great Video Johnny
Thanks Richard appeciate you watching and for the comment
Love Quarters, i go up to 170...gets rid of the pink, and, you are correct, still extremely MOIST...thanks for the rub ingredients Chef, will make this and try it...thank you so much for sharing
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Thanks for dropping by Joey always appreciate your comments.
Looks good brother God-bless
Thanks ya sir always apreciate you taking time to watch
Very nice.
Thank you so much for the comment. I appreciate you taking the time to watch.
Great recipe! Going to give this a shot going indirect on the weber kettle.
A kettle will do a great job at it. Let me know how they turn out.
@@TexasStyleCuisine they were excellent! Thanks for the awesome content on your channel
Plan on making this for my mom. Thank you
I hope she loves it. My mom always enjoyed some nice bbq chicken.
Texas Style BBQ and Cuisine I am also from texas!
Great it is always good to have a fellow Texican to join in.
OMG! That chicken looks DELICIOUS!! When the weather is better around by me I have to try making chicken your way.
Thanks for stopping by Stephanie appreciate it
Does Breast or Wings come out just as juicy?
Watch your temps tha tis the key to it.
I will put wings on my charcoal grill low and slow and they come out really nice. I don't really have to watch them because they take so long. But breasts...that's another story. I will try the breasts low and slow. Thank you for the tip!!
should work well just dont over cook that is the key
Amazing vedio 👌👌👌
Thanks Olivia appreciate the nice comment and thanks for watching
Looks delish! Will be trying today! 😀
Great let me know how they turn out
Texas Style BBQ and Cuisine
Just literally got finished BBQ’n and it looks and smells divine! The chicken is resting. Thank you so much!
I just had to log back in and tell you! Oh my gosh! That chicken is LIFE! 🤤I brined it before I made it for about 12 hrs and lightly seasoned omitting kosher salt and cut the recipe in half (I seen it after it was in the brine)! Def my go to rub! My chicken looked just like yours! It’s tasty. Glad I’m not having company. 😆 I used the Dyna-Glo compact barrel grill! Very easy clean up, but no ash pan. I’m going to see a comparable grill for one. I used pans and foil for the ash backdrop! Have a great weekend!
@@kingd619 fantastic, so glad you liked it. Sounds like you nailed it.
So glad I’m not the only one who trims the excess fat off their chicken 👏🏽👏🏽👏🏽👏🏽👏🏽
Kai Alexandria thanks for watching
Texas Style BBQ and Cuisine thanks for providing great content
Kai Alexandria it is my pleasure I am so glad you enjoy it. Don’t forget to share so I can grow this channel even bigger
Thankyou sincerely chef.I watch all of your videos(I think) and you have made me such a better cook for friends and family!!!How about opening a joint here in the lowcounry of S.C!!...(I'll work for ya)
Bobby I dont know about moving over there but I sure would like to visit. I need to try out some of the food ya'll have over there. I went to Virginia a couple of years back and sure did enjoy it. we went to D.C. and Pennsylvania on the same trip and had a blast. Thanks for watching and for the comment.
Come on down bubba!!..My people have been here along time and I know my way around really well and we can get done about anything.We are involved in the horse and carriage business here in Charleston so I gotcha on tours,hunting fishing restaurants whatever...what's a good way to get in touch....?
Bobby Knoth wow that sounds great. You can always email me at texasstylecuisine@gmail.com
Leg quarters are the best part of a chicken.
You won’t get an argument from me about that. Thanks for watching.
Great Video Chef, Have you ever tried marinating leg quarters in Wish Bone Italian Dressing?
I have used Italian dressing many a time. it is a great marinade, if you ask me.
Looking at the ingredients that rub looks like it's a good one!
Its not a bad one Jerry. Sometimes I do back off on the paprika some because it can get bitter.
I hear ya. I like to add a little smoked paprika to help with the bitterness.
Very Nice Nice sir congrats to you
Thank ya sir. very kind of you to take time to watch
Nice smoker. Mine are are cooking right now temp is holding at 190..
Well how did they turn out? Thanks for watching.
I like keeping the tails on bro. I like nibbling on them once I've finished all the other meat.
I do understand that. Thanks for watching I appreciate it.
I don't have a smoker. Can I do it in my gas grill and still get the same results? Would I keep my temp at 275 °? Or lower? Very nice video. Enjoyed it enough that I subbed.
Sure you can use your gasser it will work just fine. I use mine all the time. YOu may want to get a smoking tube to add that smok y flavor. I use one in my rotisserie. Watch my rotisserie chicken video to see me using that smoker tube. Thanks for watching and for the comment
I wish I could show you a picture of how my leg quarters turned out after watching your video.... I promise you would be proud! Thank you
That is fantastic. So glad my video helped.
@@TexasStyleCuisine Just so you know, they were requested again for tomorrows dinner. So guess what I'll be prepping today. Take care
Da Truth always great to have requested grub.
Never been a big fan of doing bbq chicken, but you’ve given me something to work with now. Dang that chicken looked good!! ✌️✌️
Barlow BBQ looks good cause it was good 😆lol in fact it was excellent thanks for watching buddy
Texas Style Cuisine always excellent when Chef Johnny is at the helm!
Barlow BBQ not sure about that but thanks for the vote of confidence
If I do this on a gas grill, I cook it first on indirect heat right?
That would be a great way to do it. Then at the end of you wanted to crisp it up some youcould move it skin side down over the burners. Thanks for watching.
Sure looks good chef I sure like that glaze get em all sticky
They were pretty dang good. Thanks for watching
Great video. Does the rub have any sugar?
labyrinthodont 6 yes it does. If you click Show More in the description I have the recipe posted. Thanks for watching
can this be done without a smoker ? im sure they can but , is there much difference ?
Jesus Yes they can be cooked other ways then a smoker. I love my chicken cooked on a grill I think cooking over the fire helps to crisp up the skin better. Just be careful Because you can get a flare up from the fat dripping into your coals. Thanks for watching and for the comment
What temp do you run your smoker to?
Usually 275
Oh man chicken quarters is about the cheapest and best thing to cook on a grill. I just use tony sachery creole seasoning or another more spicy one called slap your mamma. I was just looking for some different ideas on how to season them and I'm going to try this.
I like both those seasonings. Thanks for watching I sure do appreciate it.
What temp did you set your pit too?
Abelardo Capelo 275 sometimes I take chicken up to 300.
Damn lefty , always blocking the camera! J/k great yardbird cook Chef ! Awesome color !
Kent Vandeweerd hope ya learned something kent. Thanks for watching buddy
How do you wash the chicken only water?
Yes only water then pat dry
Gotta leave those tails on. that is what feeds the cook while you are bbq'n. I like my drum sticks and thighs separated as it makes them cook faster and more area is exposed to my rub and my vinegar based sauce that we use here in the valley of Virginia. You just gotcha another sub by way of the Backwoods Gourmet...thumbs up.
Sounds like a great way to cook them up. Thanks for dropping by and subbing I do appreciate it.
what temp did you run and how long did it take?
My pit was set at 275°, but I had them on the top shelf so they were probably hotter. I would say around 300° and they cooked for about 1 1/2 hours. I like to cook my chickens in the 300° range. Thanks for the question and for taking time to watch.
Thanks!!!
Gloves get used at work??
Gloves or tongs should be used with ready to eat food. So before cooking you do not have to use gloves. After food has been cooked or if it is not going to be cooked then gloves or tongs shall be used. That is the USDA Food Code. I am a proctor and instructor for the National Food Manager Exam. Thanks for watching and for asking such a great question. I hope I properly answered it for you so you could understand my answer.
shoulda cook it more through
Thanks for watching
Didn't i see you sharpen the knife over the chicken, won't the metal shavings fall on the chicken. Just asking..
An excellent question and I get it fairly often. Actually no I do not. When using the steel to sharpen a knife what you are actually doing is honing it. You are smoothening the edge of the knife. There are no chunks or slivers. Possibly some microscopic dust particles. But nothing that could hurt you is coming of the knife. You may want to watch my video on sharpening a knife. Thanks for watching.
Thanks for replying, chicken looks delicious
@@erniemoore2365 Thanks
What sauce pls?
Amir Ibrahim that was made with my sauce. But just use your favorite sauce. If you are looking check out Phil’s Gourmet Sauces. He has some great bbq sauces.
Why does my blood boil when I see a so called chef dragging the blade’s edge across a cutting board?????
Well If I am cleaning items off of a cutting board I use the back of the blade. In that situation I was simply moving chicken out of the way if you look close the blade was tilted back so that the blade would slide across the board not cut into it. Thanks for watching and for taking the time to comment.
Its callee chicken RUB for a reason.. You dont just dump it on the chicken you have to rub it all over the chicken
Jose you will fine that just because its called a rub you do not have to rub it in. You can sprinkle it over the meat evenly and still get the great flavor and have a more appealing presentation. Thanks for watching and for taking time to comment.
Good recipe but you shouldn't be sharpening your knife over the meat like that...for obvious reasons
Thanks for watching
He’s technically “honing” the knife which doesn’t do anything for sharpness but you’re right that shouldn’t be done over food and he’s also using the wrong cutting board. He’s a self proclaimed “chef” for obvious reasons
I went to the USA, Texas. Tried bbq chicken in several places. Did not like on of them in comparison to my country. We know bbq chicken in Suriname, really no white chewy flavourless white meat. It is not just the skin that needs flavouring, makes holes in their make the sauce go everywhere in the chicken.
You are correct about the white meat, not much flavor. Dark meat has so much more flavor. If you check out my rotisserie chicken video you will see one way we get flavor inside the chicken. I cook it will a herb infused butter that is placed under the skin. Thanks for stopping by and watching my video all the way from South America. I do appreciate it. I just spoke to a group of chefs and students chefs from south and central America about Texas BBQ at the lV Annual Gastronomy Congress. The group was from Mexico, Brazil and other contries. I will be posting the video of the speach Saturday morning.
Thanks for watching and for the comment.
That chicken is not done. That need to cook at least 30 more minutes
If that is how you like them then I say cook them a little longer. If you looked at the thermapen temps I showed on the video the lowest temp was 169 and I showed a 174, some were higher. After carry over cooking the lowest would have been 175 easy, well with in the 165 degress the FDA recomends for poultry. Thanks for watching and for giving us your opinion. I always like to hear from people watching my video. I have plenty of bbq chicken videos on my channel so please check them out and let me know what you think.
The pink you see in that meat isn't Raw it's a smoke ring that turns out in chicken
The meat that is pink on that is a smoke ring smoke rings turn pink on chickens throughout the layers. I'm a competition cooker and I would cook with this man well done on that chicken
Mike S cook it til it’s charcoal if you like it that way but the chicken was done to temp. Any dark meat cooked to 170 is done. Anything over that and you’re just drying it out.
Mate, this bloke is still alive. It didn't kill him so its fine haha.
Someone takes this mans knife away please. Too much cutting.
Not at all. I trimmed fat, excess skin and the tail. Thanks for watching.
What about washing them (the chicken) and ur hands after cleaning but b4 seasoning? (Respectful So, I'm not tring to be a smart ass, I'm grown but u were grown b4 I was alive n my grandmother taught me when I was 5 that even at 35 u NEVER disrespected someone that's old enough to be ur mother/father grandmother/ grandpa, because just because they're not ur parent(s), There somebody's and u wouldn't want anyone talking that way to me, and even if there nobody's parent's and even if they were wrong u come to me and let me deal with it because their still ur elder's and you represent me, and my teaching's n I don't ever wanna here tale (her words) of u ever talking back to ur elders, do u understand) I'm just trying to learn and understand like did u wash em while it was on pause?, or did it matter to you because the heat wound kill the germs on the chicken?
Charles Jeffery if you look there is a splice in the trimming and the seasoning scenes. I do not do a straight shoot I edit out allot. So I would say I did wash between scenes. But that being said if everything is clean it would not Ann any more germs to anything if you went straight to seasoning. Now that would have a chance of contaminating you seasoning bottle. Also if you notice my right hand stays in the knife and my left hand stays on the knife. Also you don’t need to was the chicken after trimming. Thanks for watching and for sharing your story of evidently a great lady.
@@TexasStyleCuisine yes sir I figured for time reasons we didn't understandably see everything. I love to cook its my joy n pashion, and I never do resipies or listen to anybody about cooking unless they've been doing b4 I was born, and/or thers something about their cooking I csn really relate to and learn from, and those are the only people that I ever leave a comment, like n subscribed, and I love the fact that u know the importance of seasoning's n spices (as I do too, but also I've never even thought about marinating my chicken the night before what a great idea), and ur meat looks so gotdurn good, I can always spot 👀 a great cook.
So just to be sure long as u cut the fat n tales off u can just season to n go then right?, u don't HAVE too wash it n the sink right?
Shouldn't chicken be soaked and rinsed before cooking to get the grime off? YUCK!!
Great question to ask. I know many people do wash their chicken, but the answer is no. In fact health code says do not wash your chicken. If it were to have salmonella the splashing would spread it around your kitchen. Now if it was killed at your house then I would rinse it off, but never a store bought bird.
Dude, you sharpened your knife over the food. Thanks for the metal shavings. Cross contamination like crazy! Chicken guts on the outside of the bag, then you put it in the fridge?? And then you ate raw chicken!? Get back to the basics bud, your guests deserve it!
Chris Everton well where do I start. First you have to realize this is an edited video. So I don’t show every time I go to the sink. So the bag was clean when it went into the fridge also the bad was sat into a container then put untrue fridge. The chicken was pulled off the pit when the temperature was 169-175 degrees, so they were cooked. Now for the knife. That is not sharpening a knife that is a smooth rod that hones the blade. Honing simply smooths the edges of the blade there are no slivers or dander of slivers coming off of the knife. You may want to go watch my knife sharpening video. It will explain the difference of sharpening and honing. But hey thanks for watching and for leaving a comment.