Firehouse Chicken Recipe | Smoked Chicken Quarters with The BEST Mop Sauce
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- เผยแพร่เมื่อ 7 ต.ค. 2024
- This recipe came to me from a good friend Pat Dixon. He does this recipe over an open pit with hot coals. He typically uses chicken halves but today were using quarters. This recipe reminds me of the chicken you would find at Firehouse and Church BBQ fundraisers. It is fairly simple yet tantalizingly delicious. We hope you give it a try; were certain you will enjoy it!
We started our fire in the reverse flow using charcoal then alternated wood splits of cherry and oak for flavor. You want to start by cleaning your chicken thoroughly, removing any excess fat and skin where needed. Then pat dry and coat liberally with your favorite rub, we used Plowboys Yard bird. Once our smoker hit 275 degrees we put our chicken on. You want to mop this chicken every 5-10mins with the mop sauce below until the internal temp reaches 165 degrees. Remove and enjoy!
Chicken
• 10lbs of Chicken Thighs
• 1/4 Cup of Your Favorite Chicken Rub
Basting Sauce
• 5 oz. Salt
• 3 Cups of Butter or Margarine
• 3 Cups of Water
• 4 Cups of White Vinegar
• 1 Onion Chopped
• 2 Sprigs of Fresh Thyme
• 2 Sprigs Fresh Rosemary
• 1 Sliced Lemon
Combine all of the ingredients above in a medium sauce pan and bring to a boil. Simmer the mixture for at least 15 minutes. You can then place this pan right on your smoker to keep warm. Remember baste often and enjoy!
GET YOU SOME!
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Big Daddy nice melody at the background, whose playing. Mega love from South Africa 🇿🇦 Joburg.
Those are some crazy gorgeous-looking chicken thighs, Bro! You leave the rest of us, normal guys with Weber BBQs, in the dust! Thank you for sharing, Bro! God bless!
Thank you! I cook on a Weber all the time, it is honestly my favorite grill, very versatile. We appreciate you watching, check out some of those Weber videos!
Great looking chicken my friend, hope to see you soon.
Thanks bud! See you in Sylvester in a couple weeks!
This is my go to recipe for smoked chicken! Comes out great every time! Thank you for sharing!
You are so welcome!! Thank you for watching!
i love summer firehouse chicken
Thank you very much. Absolutely fantastic.
Good looking quarters👍🏼🇺🇸🍻
Thank you!!!
Homemade smoked chicken is the best.
Good looking chicken! That mop sauce sounds delicious, I'll have to try it. Might try swapping the water for unsalted stock and also add some heat.
Give it a try, I’m sure you will enjoy it! Thanks for watching!!!
Dope beautiful birds
Thank you!
Great cook!
Thank you so much!
We call this basting sauce “Church chicken” I first ate it in Pascagoula MS.
It’s good stuff!
Love the music and your style of cooking. Its a vibe! I feel like I'm in the backyard with you. I'm gonna give this a try next weekend ;)
Thank you! Much appreciated!
I wish I lived next to you. I would pay you high dollar for that chicken. Just by your excellent demeanor you would probably say "it's free neighbor". I would then say "you get $10.00 more"!
Thank you for the kind words!
Can please you share the moo sauce recipe ? Wow those quarter chickens looked fantastic PS. I also use the yard bird seasoning.
Thanks.
Hi Thanks for watching! The basting sauce recipe I used is the video’s description.
Wash the dry rub off with the mop...brilliant.
Thanks! It was amazing!
Lol I don’t think he caught the gist of the comment
Nice Joint! Just Subscribed
Thank you!
10 👍 UP’S
So season it then basically wash it iff with the baste..do i got that right?
Smh...should have let it set
How can we find this in Canada so limited
Does leaving the lid open while mopping increase the time of the cook since you're losing heat or do you smoke until you eyes say its good?
It does increase it but the added flavor is a must. Traditionally this type of chicken is cooked on older open pits. I always cook to temp.
@@BigDaddysBBQPit thank you for your response. I'm definitely going to give your recipe a try
Os the skin crisp or a lil soft i like mine crisp , guess i could leave it in a few extra mins ?????
It’s actually pretty crispy.
I take my thighs or quarters to no less than 185. All that fat and connective tissue get rendered SO MUCH better than 165 IMHO
We will give it a try!
Sadness, you trimmed off the best part!
Us too much vinegar?...
I would make some cuts to the chicken
to impregnate the sauce
Regards..!!
Great point! Thanks!
What smoker is this
That was a custom built reverse flow.
What is the recipe
It’s in the bottom of the video in the description, if you have trouble seeing it let me know!
Thanks for watching!
What's your total time cooking?
It was about 2 hrs sir.
HELLLLL I KNEW THAT AT THAT TEMP PLUS THE PROCESS. HOWEVER EVERY DANNNNG 5 - 10 MINS I'M SURE IT WAS LONGER THEN 2HRS HAHAHAHA!!!
NNNOOOPPPEEE BUT WHAT IF I WAITED 30 MINS PER BAISTING SO IT WON'T SALTY AND NOT OVER SLUGGISH IN THE MEAT?
That’s fine, if your watching salt intake, I would cut back on the salt when mixing the baste. Thank you for watching!
i hate sluggish meat
Salt is the secret to awesome bbq! Do not forego the salt!
@@therationalistparty9742 LOL 😆 I KNOW THAT LOL
when MAGA try to cook....fail
?
You're not too bright are you?