Smoked BBQ Chicken Leg Quarters | Ash Kickin' BBQ
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- เผยแพร่เมื่อ 2 พ.ค. 2024
- In today's video I will be showing you one of my favorite things to cook up as a quick weeknight meal on the smoker, smoked bbq chicken leg quarters! These are a great option if you have to feed a crowd on a budget! These chicken leg quarters came in a pack weighing almost 5lbs, and also cost about $5. Smoked BBQ chicken leg quarters are very unique in the fact you can pretty much use them in any recipe that you like from chicken salads to pulled BBQ chicken sandwiches! How do you like to use your smoked bbq chicken leg quarters? Let me know in the comments below!
Check out Cookshack smokers: www.cookshack.com/residential...
-LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| Ingredients |
-Chicken leg quarters
*USE CODE: ASHKICKIN for 10% off your purchase on any SuckleBusters products*
-Ash Kickin' BBQ Honey Chipotle-www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub-www.sucklebusters.com/bbq-rub...
-SuckleBusters Meat Candy-www.sucklebusters.com/bbq-rub...
-SuckleBusters Honey BBQ Glaze and Finishing Sauce-www.sucklebusters.com/bbq-sau...
| Instructions |
Prep:
1. Remove the chicken leg quarters from the packaging, and trim per the instructions in the video
2. Pull back the skin on the chicken leg quarters and season the meat lightly with Honey Chipotle
3. Pull the skin back over the chicken leg quarters, and season the bottom of the quarters with a base layer of Party Rub, a light layer of Honey Chipotle, and a medium coating of Meat Candy.
4. Once the bottoms of the leg quarters are seasoned, put them on a wire rack, and repeat the seasoning process on the top (presentation) side. Allow the rub to sweat in while the smoker comes up to temperature.
| Cooking |
1. Set your smoker temperature for 300° F.
2. Put the chicken leg quarters on the smoker, and allow them to smoke for 45 minutes.
3. After 45 minutes, check the temperature of the smoked chicken leg quarters. I prefer to take dark meat chicken to 185-200º F internal. The reason for this is, dark meat has more fast that can be rendered, and you end up with a tender, juicy, and delicious final product, but take them to whatever temp you choose.
4. Once the smoked leg quarters are about to the temp you'd like, sauce them up per the video. The goal here is to have that saucy, messy, and delicious BBQ chicken that we all love.
5. After you sauce the chicken, allow the sauce to set for 3-4 minutes, you ideally want the sauce to still be wet on the smoked chicken.
6. After the sauce has set for a couple minutes, remove the smoked BBQ chicken leg quarters from the smoker and allow them to cool for 10 minutes.
7. After your BBQ chicken has cooled, eat and enjoy! This my friends is the taste of summer!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#BBQChicken #SmokedChicken #AshKickinBBQ #FastEddy #cookShack #BBQ - แนวปฏิบัติและการใช้ชีวิต
I would LOVE to see a kettle series!
Would love to see a kettle cook!
Quarters are one of my favorites for the grill or smoker. Very forgiving. Those look incredible.
Kettle series please
BBQ chicken is one of my all time favorite's! Brings back memories and flavor of 1972 Saturday back~yard neighbor hood cookout fun!
Awesome video I'd love to see a kettle series I started on a pellet grill which I still use but I love cooking with fire
Wow the chicken looks so delicious. Liked the ingredients that you used makes it look fantastic. Great recipe like always. Have a great weekend and good luck in your competition.
A Drum series would be fantastic, so little content using drum smokers! These look fantastic … 🍻
Kettle series - fantastic👍👍👍 Greetings Bernd
I would love to see a kettle series. I would love to see a video of how you brine your chicken. As a matter of fact, I would love to see any video for how you do anything. My wife and I have taken some very good tips off of your techniques and methods and it has definitely elevated our BBQ. So, thank you for all of your great videos!!!
Awesome video. Wife and I are just starting our journey with the pellet grill. Making your chicken right now.
Great cook! I need to start doing combo rubs, always been against it but you have convinced me to try! Thanks for a great vid.
Kettle series! Not many people own a $5K pellet smoke box.
Awesome results!
Yes kettle series! Look forward to it!
Yes on kettle series! Love your videos
Looks great!
Thank you so much for doing these. We love leg quarters!! Be sure to let me know when you roll out that apparel line we talked about a while back. T-shirts with the old and new logo would be awesome 👌!!!
Looks delicious!
🤘🏻😎🤘🏻
Awesome stuff, dude
Id like to see kettle series.
Maaaan, I can't believe you had that much self-control holding back getting that first bite sooner!!! That looks amazing. I love doing chicken quarters, which is very inexpensive. You're talking about doing drum cooks right when my wife ok'd me to get the LSG 20x42 Pellet. I was getting intrigued about barrels until I got the go ahead. Now I've been trying to make a decision for the last 2 weeks. Lol. Nice video as always, sir!!
Recipe looks great! Unrelated to a lot of other comments, I would love to see a pulled chicken recipe!
Yes brine please
Dang man that's awesome color!
Man it's torture watching you eat your finished result haha but man does it look good and I bet it tastes even better. Great job!
I would love a Santa Maria cook. Don't know if you have one or not....but that would be awesome
Awesome
Looks grate... what flavor smoke did you use?
Can't wait to try this one... !!! 🔥 🔥
I love my pellet grill but there is just somthing extra cooking over live fire. Please do some kettle cooks.
Would throwing the tray on a foil lined baking sheet to help keep the smoker clean affect the flavor of the chicken, opposed to the foil on the lower grate?
what kind of wood do you typically use for smoking chicken?
Could’ve used this video 2 days ago
Made leg quarters and didn’t quite come out how I wanted
In adding 3 different rubs, how do you keep it from being so salty?
Controlled light layers. Plus, my rub and meat candy is easy on the sodium.
Looks delicious and great presentation. We're you using cherry wood for this cook
Kettle series and chicken brine
What grill is that? I don’t know your designation.
I'm not seeing a lot of responses to comments but I'll toss out a few questions. Why 300F and not somewhere in the low 200's? I mean, we cook brisket at 225F and bring it up to 200F and with chicken we're only bringing it up to 165-190F so why are you pushing 300F? Also, without hitting the grill you aren't getting any maillard reaction, there's no sizzling of the fat to create that astounding flavor. I've not taken the time to 'perfect' it but smoking chicken often brings rubbery results, seems grilling is better and start with indirect heat/smoke and finish on the grill, paint to perfection, no?
@stevereisman6872 I don't cook brisket at 225º and I think it's absolutely necessary to cook brisket at that low of a temperature. Generally speaking, most places may start briskets off at sub 200º but slowly ramp up throughout the cook, and indeed do finish at or around 300º. Cooking the chicken at 300º helps render the chicken fat better, and also promotes crispy skin. I'm not looking for a maillard reaction on chicken, this isn't a steak. Your getting rubbery results with smoking chicken because you're cooking at a low temp. Poultry is a sponge, cook it at a higher temp and you'll still get smoke flavor and better skin.
Let’s see a pellet pro series please
Unfortunately that isn’t going to happen. My buddy has my pellet pro now.
Weber kettle
was 180 because of the dark meat ?
@@frisciat yup. You can take them to 200° either way zero issues.
@@AshKickinBBQthanks for the response. I had a chicken quarter cook not come out as great as I’dve liked. I brined them 24 hours, dried them and put them on a cookie sheet for another 24 hours.. put a rub on them got the WSM up to around 325 - 350 and the skin was tough when finished but the meat had good flavor. Weirdly my chili lime rub must have burned or something because none of that flavor came out in the skin
@@TomFriscia try them at 300° and see how they fair out for ya. Over 300° and you’re really dancing a fine line of sugars burning, if there’s sugar in the rub you’re using.
Now that’s a like and a follow right there
@@TomFriscia I appreciate the support so much! Have a safe and happy 4th 🇺🇸