Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Chicken quarters are on...

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
    #1

    Chicken quarters are on...

    Since the chicken thighs were only .88 lb @ Meijer yesterday I pick up a couple of bags to smoke on the Rec Tec this afternoon. I had to do a lot of trimming like removing the backbone and some extra skin. I let them marinated in Italian dressing for 8 hrs in the fridge then dust them with Suckle Busters BBQ rub. I will let you all know if I like the rub or not. All I can tell right now is that it has a good taste and smell to it. Click image for larger version Name: DSC_0154.jpg Views: 93 Size: 89.2 KB ID: 100384
    Tags: None
    #2
    Not a big fan of dark meat, unless it is grilled. I would 400 degree them dudes to death, then just eat all the skin.
    • Likes 1

    Comment

    • Spinaker
      #2.2
      Spinaker commented
      August 2, 2015, 08:11 PM
      Editing a comment
      DARK MEAT IS THE BEST!!!
    • PaulstheRibList
      #2.3
      PaulstheRibList commented
      August 2, 2015, 08:52 PM
      Editing a comment
      I don't know how to respond to the heresy of not liking dark meat, and that from two of my fav bbq peeps...
    • Ernest
      #2.4
      Ernest commented
      August 3, 2015, 08:03 AM
      Editing a comment
      I can't understand how one would prefer white over dark meat. Thighs are the best part of the chicken.
    #3
    And through the miracle of time the chicken is done. The family and I thought it was the best chicken yet. The skin wasn't crispy crispy but it had a good bite through. The wife doesn't eat the skin anyway. As far as the rub goes it was pretty good. It had a little heat to it but I like some heat with chicken. Overall it was a successful cook. Click image for larger version Name: DSC_0155.JPG Views: 80 Size: 248.5 KB ID: 100411
    • Likes 1

    Comment

      #4
      If you are going to mention the miracle of time then you need to give a picture with you giving the chicken a thumbs up
      Last edited by Jerod Broussard; August 2, 2015, 06:54 PM.

      Comment

      • DWCowles
        #4.1
        DWCowles commented
        August 2, 2015, 08:51 PM
        Editing a comment
        OK Jerod Broussard I will make sure to do the thumbs up next time
      • Ernest
        #4.2
        Ernest commented
        August 3, 2015, 08:04 AM
        Editing a comment
        And the thumbs up needs that little shake to it. LOL
      #5
      Who's the chicken man? Looks great!

      Comment

      • DWCowles
        #5.1
        DWCowles commented
        August 2, 2015, 08:52 PM
        Editing a comment
        Huskee you're a great teacher and thanks
      #6
      Looks great to me!! I love the dark meat. IMHO, thats the best part of any bird. Nice cook D-Dubs

      Comment

      • DWCowles
        #6.1
        DWCowles commented
        August 2, 2015, 08:54 PM
        Editing a comment
        Thank you Spinaker and I also agreed with you on the dark meat
      #7
      Dark meat rules! Looks good!

      Comment

        #8
        DWCowles I could go medieval on those quarters, no plate or utensils. Very good looking bird.

        Comment

        Previous template Next

        Announcement

        Collapse
        No announcement yet.
        Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

        Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

        Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

        Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

        This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        ["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"]
        /forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here