Smoked Chicken Quarters Made Simple
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- เผยแพร่เมื่อ 1 ส.ค. 2024
- Are you looking for a better way to smoke Chicken Quarters? Just check out my new video: Smoked Chicken Quarters Made Simple. Your Uncle Bird shows you every step needed to smoke delicious Chicken Quarters. This video gives you the complete process that I use when I fire up the smoker. If you have a question please drop a comment below and I will respond.
Please feel free to share. Let's end Bad Barbecue together!
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IG: @unclebirdsbbq.com
Web: www.unclebirdsbbq.com
👉unclebirdsbbq.com/smoked-chic...
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One Gallon Smoking Brine Recipe
Step 1. Pour in one cup of cold water into the 4 Cup Pyrex/Glass measuring cup.
Step 2. Use any plain salt and pour into the water until the water level reaches 1 ½ cups.
Step 3. Pour the saltwater slurry into the 1-gallon container, fill to the 1-gallon mark, and stir until it the salt has dissolved. If you feel the need to throw some money down the sink. Now is the time to do it. Go ahead and add your fruit juices, soy sauce, and herbs, etc.
Your brine is now ready to use.
00:00 The Beginning.
00:38 Clean and Prep.
00:48 Setting up the cutting board on the sink.
01:21 Trimming the Chicken Quarters.
04:41 Make a Brine for the Chicken Quarters.
05:00 Pour the Brine over the Chicken Quarters.
05:58 Remove the Chicken Quarters from the Brine and rinse.
06:23 Separate skin from the meat for seasoning.
07:02 Season with Sugar and Salt-Free seasoning.
08:14 Fire up the Smoker and get the Chicken on.
09:25 Remove from Smoker and put in pre-heated cooler to rest.
09:36 Carve the Smoked Chicken Quarter with a spoon.
Amazon links:
48 Blade Jaccard (in video)
amzn.to/3oMj84N
45 Blade Jaccard (Easier to disassemble and clean)
amzn.to/3aubZQN
4-Cup Pyrex Glass Measuring Cup
amzn.to/3qrN2vv
1-gallon container for making the Brine
amzn.to/2KmE7w9
Plastic Cutting Board (This is better Uncle Bird's is old)
amzn.to/3oMmNPg
6 inch Dexter Russell Boning Knife (in video)
amzn.to/3aD6W0y
Brine Bags 10 Pack
amzn.to/3rxBdon
19" Jaccard Pig Tail Flipper (in video)
amzn.to/2YGBDwf
12" Jaccard Pig Tail Flipper (for smaller grills/smokers)
amzn.to/3jfRfjv
5-gallon Orange Drink Cooler (if you don't have room in your refrigerator for a 5-gallon bucket. Just put an ice pack on the Chicken Quarters to keep them below 40 degrees while brining)
amzn.to/3sytdVm
16-quart Cooler for resting the Chicken Quarters (20lbs in video)
amzn.to/3audI8J - แนวปฏิบัติและการใช้ชีวิต
Very informative!! Thanks!!
Glad you enjoyed it Johnny!
@@UncleBirdsBBQ ARE YOU CONCERNED ABOUT THE SLIME UNDERNEATH THE SKIN?
@@yechezqelyehudi5164 No. Because it's just a mucus membrane that occurs naturally. It is more pronounced when the chicken has been soaked in water or enhanced. If the chicken is air chilled you won't get the same level of sliminess. 👍🏾
@@UncleBirdsBBQ OK HELP ME IF I'M MISSING SOMETHING!IN YOUR OPINION,HOW DO I GET RID OF THE SLIME IN CHICKEN?
@@yechezqelyehudi5164 You have to cook the chicken to get rid of it.
Heard the dudes voice and immediately trusted anything he’s saying. This man just sounds like he cooks some mean ass BBQ
Yessir I do. Thanks for watching 👍🏾
Just made this and that was some of the best chicken I've ever had in my life.
Thank you Sir. Some very helpful tips I did not know. I've been bbq'ing for 40+ years and still learning some new tricks.
I learned more about practical kitchen and food safety in this than any other video. Great job.
Glad it was helpful! Thank you. 😁
I picked up some leg qtrs for Memorial Day. Great vid. 🎉
Oh yeah 😁
Love the video !!Leg quarters look 🔥🔥🔥
Appreciate it. Thanks for watching.
Awesome vid….love your narration…props from Ontario, Canada
Looks good
I like the way you work. I picked up quite a few tips that make the prepping less messy.
Thanks for watching. Glad I could help provide you some pointers. 😀
Great idea cutting the bag from the bottom!!!! Thank you!
You're welcome 😁
Awesome
Aye man I love that intro, bro I swear to God, I was laughing my ass off subscribing
yes thanks
Thank you.
This is awesome and very informative.
Glad it was helpful!
Man...🤤🙌🏾🔥Oooweee..thanx brother 🤝🏽
You're welcome. Thanks for watching 👍🏾
Thanks for the lesson
You're welcome 😁
The music is 🔥🔥🔥🔥
Thank you. Merry Christmas!
Makes me want to go to the store and get some leg quarters to smoke using his advice! Keep up the great work!
You should!
Thanks for sharing!
You bet!
Appreciate you brother great video!
I appreciate that
You need Food Network to call you. Your instructions are systematic and informative. Thank you.
Thank you. I appreciate the awesome comment.
That looks delicious Uncle Bird. Gotta try it.
Go for it 👍🏾
20-year chef instructor here -- Terrific video that concisely and correctly provides lots of information and tips. I am impressed. Also, love maps, too. Good job. A+
Wow, thank you! I appreciate the kind words.
"20 year chef" that cant cook apparently. Joker.
Very well done. 👏
Thank you very much!
Smashed that thing down!
Awesome video, keep ‘em going big dawg
Thanks! Will do!
Thanks uncle bird I’m trying this tomorrow
Hope you enjoy
I learned something from you sir...
Thank you 😁
“Never want to bring any money”…good one. I subscribe and prepare for my amigos and familia in Mexico. Thank you.
Thanks for watching. Let me know if you have any questions.
wow!! Nice job.
Thank you!
You are very right my man ,took me awhile to learn that chicken definitely does not benefit at all from slow and low cooking 👌🏾👌🏾👌🏾👌🏾👌🏾
Hot and Fast is the way to go 👊🏾
Thanks
Welcome
Great video!
Glad you enjoyed it
I’m trying this Saturday
Go for it. It works 👍🏾
Thx new dad... awesome video
Glad you liked it😁
thanks for the jaccard tip... I just got one
Enjoy it
Wow ok thank you brother 🙏
You're welcome 👍🏾
Great Video, I like the tool you use to break through the skin and membrane so the meat will take on more of the brine and juices as it smokes. I do this with a fork or small knife but have always wanted to get one of those tools/meat tenderizers. You just made up my decision. it is important to puncture the muscle membrane on a lot of game meat like squirrel, rabbit etc... so the flavor runs through, thanks for the prodding, lol
Thanks for watching! The Jaccard also helps make better skin because those holes allow the fat to escape from the skin. It's on sale right now. amzn.to/39Iknj3
Smoked chicken is honestly one of my favorite things to get at any bbq place! Great video and an instant subscribe from me! Keep up the good work!
Awesome! Thank you!
Chicken leg quarters are the most underrated pieces of protein alive... I SAID IT DAMMIT! Lol
My favorite too. Super cheap and can cook a bunch. Leftovers are a blessing and running out is a sin.
@@UncleBirdsBBQ agreed! lol it always amazes me when I can find 10lbs of food for like $6
Most definitely. They are my favorite.
Great video
Glad you enjoyed it
Damn dude that looked amazing!
Thank you for watching. If you have any questions just let me know. 👍🏾
Man you are hilarious “people that don’t like to bring any money”😂 loved the video!
Thanks for watching!
🔥🔥🔥🔥
Thanks for watching 👍🏿
MMM, I always seem to watch the best looking BBQ right before lunch.
Looking forward to trying your technique, thanks! And love the idea of doing everything in the sink, what a easy cleanup.
Thanks for watching. If you have any questions, just let me know 👍🏿
That looks amazing!
My chicken never seems to come out quite that nice.
Thanks for watching. You can do it too. That's why I love BBQ because you can eat your mistakes.
Very sharp knife helps
Sure does 💪🏾
I see you, sir. Good video.
Thanks for watching 👍🏾
Outstanding, uncle b. You certainly display the heart of a teacher. Your cadence and tone stick with me. Going to do this step for step next time. Take care
Please do! Let me know how everything turns out. 😁
First time I seen this dude. Liked 20seconds in cause that accent says I know how to bbq
I sure appreciate it 😁
@@UncleBirdsBBQ recipe is the truth. Did it and came out great man. Thanks
@@drozdood9 Great glad everything worked out 👍🏾 No more dry chicken 😁
Very informative, I picked up some good tips here. (although the echo on the voice was kinda distracting)
Thanks for watching. Let me know if you have questions 👍🏾
NEW SUBSCRIBER ALERT
Thank you for the sub 👍🏾
Great video!! About to try my hand at smoking some leg quarters on an offset. One thing though...I could not find the brine directions. I'm sure it's something simple but I would appreciate it if you or someone could point those out. THANKS
Here ya go th-cam.com/video/0sWl_GbPYH0/w-d-xo.html
how often do you spray the chicken? also if i have a water pan, what's your opinion/recommendations for it?
Normally about 3-4 times per cook. Water pan is useful for controlling the heat on some grills. What type of grill/smoker do you have?
This guy immediately looks like he can cook some chicken
I appreciate it. Thanks for watching 👍🏾
👍😎
Thank for watchin 👍🏾
Nice video. Thanks. Maybe a couple of dish towels rather than paper towels. A little more cushion?
The paper towels help the cutting board stick to the sink so it doesn't slide around. When I get done I just throw them away. 😁
Uncle Bird: “Now I use like a pigtail flipper to flip my chicken. It has like a long steel pole and…” Me: “Honey get me a beer and make sure our pigtail meat flipper has a microscopic needle on the end! I’m fixing to go buy a couple bags of leg quarters to brine for smoking tomorrow if the storms don’t blow away my smoker.” 😂 Sure like your channel Uncle Bird! 👍 👍
Thanks for watching 😁
Pre heat cooler? What is that. Is the cooler hot? How do you get it to be hot?
You just pre-heat it by adding super hot water and keeping it closed for at least 30 minutes. It will hold your hot meat longer. 👍🏾
What about the red guck? I always remove that too. Nice video, I just subscribed. Keep it up bro!
The bits left over from the internal organs are rinsed off after the Leg Quarters are removed from the brine. I don't normally remove anything else other than the glob of excess fat and the chicken's tail.
Yep we call it the valley take your finger and rake out the valley!!! good video!!!
5:17 LMAO
I grilled chicken last night wearing the identical hat that your wearing😂😂😂😂
The hats make the BBQ taste better. It's my secret. 🤣🤣🤣🤣
I drink every time he says nasty glob of fat. I’m wasted
😂😂
😂😂😂😂
🌴💛🐊
😋😋😋
Thanks for stopping by and watching 👍🏾
🍗👍🏾🔥🍗
Thanks for watching 👍🏾
Great video.
Not gonna lie, fat is the reason I prefer leg quarters.
💯 Fat = Flavor
You don't trim off the spinal section?
No. I never do because it is unnecessary, the spine protects the chicken while smoking and provides something to grab on when you move them around. Think about it, when was the last time you ate a thigh or leg quarter from a chain chicken restaurant that didn't have the spine attached? Save your time. I have sold a ton of these leg quarters.
@@UncleBirdsBBQ food for thought! Thanks for the info. I do quarters every once in a while, and a few days ago was actually the first time I bought them and they had the spine attached. I thought it was odd, but I see now it’s rather common. Good to know it’s no issue to leave them on. I’ve been cutting it off to clean it up, but if it’s not necessary, it’s not necessary. Thanks for the tip!
Bird bird bird...
Bird is the word 👍🏾
Where can I get some of that hen peck seasoning
Working on that now.
Why brine quarters, as they're already juicy/fatty ?
It seasons them to the bone and protects the meat from overcooking. Your quarters will always be better if you brine them.
That Perdue 10 pound bag has less fat, you have to spend a little bit more , but the quality of the Purdue leg quarters are second to no other chicken brand!
Thanks for watching 😁
A little drawn out with some descriptions but pretty good.
I've always been long winded 🤣
Does the vinegar make the skin robbery?
The vinegar won't make it rubbery. Using a smaller chicken with thinner skin and cooking at a high temperature prevents the skin from being rubbery.
Ok yes sir
I smashed that LIKE button DOWN!!!
I appreciate it 👍🏾
HOW U GET ALL FEATHERS AN HAIR OFF...DIDN'T SEE THAT
The feathers on the leg quarters are always down at the bottom of the leg where the foot is cut off and on the tail. I remove the feathers when I prep them, sometimes I may not catch them all before it goes on the smoker but if see some that I missed while the quarters are cooking I remove them then. Basically, I am looking to remove them during the entire process from prep to cook.
@@UncleBirdsBBQ ok kool,,that's my process
Nice prepping, but you could have cleaned them a little more
Thanks for watching Fard. I am always looking to improve. When you say clean them more, what area do I need to clean more? Thanks. 👍🏾
Thank you for using a brine. So many videos of leg quarters and no one uses a brine. I weep for that dry chicken every time.
🤣🤣 You're welcome. I don't make any chicken unless it is brined. If I don't have time to brine I'm eating something else.
I add a small amount of seasame oil and white vinegar, seasonings then spritz with fish sauce, maple syrup and apple cider vinegar
Why does it really need a brine. The cut is so juicy itself
Where's the recipe for the bryan
Here ya go! th-cam.com/video/0sWl_GbPYH0/w-d-xo.htmlsi=ZbHABFJcvdH9DD9L
That glob of fat is my favorite piece
Thanks for watching 😁
Why TH-cam never let me see your videos is beyond me...but I’m here now. Where do you get your brine bags? Duh...why don’t I look in the description dummy! 🤦🏻♂️
Thanks for watching. Don't be too hard on yourself. 😁
Pro tip with that plastic bag tie!!
Thanks for watching!
$0.69 would be sweet. More like $1.99 or higher today.
My goodness that's high. They are still cheap here in TN. I grabbed a couple of 10lb bags for 39 cents per pound about two weeks ago before they went up to 49 cents per lb.
@@UncleBirdsBBQ if we wait long enough we might get $0.99 but that's been a while. Wings are $5 raw unseasoned - nearly cheaper to eat out for wings!
@@SteveDarner 😳😳
Naw ion do them quarters 🤣 😂 😒 😴
Thanks for watching 👍🏾
Yall don’t have to rinse the chicken, no meat should be rinsed before you cook it its unnecessary
I rinse to remove the nasty bits and excess salt from the chicken. Where I am from it is expected that the chicken is rinsed prior to cooking. 😀 I just use a small stream of water to keep it from splashing eveywhere.
That’s not how you clean chicken no vinegar no lime juice no garlic you left a bunch of fat on who is teaching y’all niggaz how to cook didn’t let the seasoning sit y’all bugging
Thanks for watching.
Nah, brine is BS. Brine dies NOTHING for the birds, or rats for the matter. Learn how to smoke. Brine is for people that cant smoke, or BBQ for that matter.
🤣🤣🤣🤣🤣🤣
Looks good
It was
Looks good
Sure appreciate it 😁