Chicken quarters are on...

DWCowles

Founding Member

Joined: Jul 2014

Posts: 9697

Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#1

Chicken quarters are on...

August 2, 2015, 04:06 PM

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.
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Jerod Broussard

Moderator

Joined: Jun 2014

Posts: 13427

Location: East Texas

"Spray cheese, from the famous family of aerosol cheeses."
#2

August 2, 2015, 04:13 PM

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.
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2 - 4

4 comments

#2.2

Spinaker commented

August 2, 2015, 08:11 PM

Editing a comment

DARK MEAT IS THE BEST!!!

#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...

#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.
DWCowles

Founding Member

Joined: Jul 2014

Posts: 9697

Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#3

August 2, 2015, 06:01 PM

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.
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Jerod Broussard

Moderator

Joined: Jun 2014

Posts: 13427

Location: East Texas

"Spray cheese, from the famous family of aerosol cheeses."
#4

August 2, 2015, 06:52 PM

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.
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1 - 2

2 comments

#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

#4.2

Ernest commented

August 3, 2015, 08:04 AM

Editing a comment

And the thumbs up needs that little shake to it. LOL
Huskee

Administrator

Joined: May 2014

Posts: 20124

Location: Clare, Michigan area

Follow me on Instagram, huskeesbarbecue

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#5

August 2, 2015, 07:41 PM

Who's the chicken man? Looks great!
Comment
1 comment

#5.1

DWCowles commented

August 2, 2015, 08:52 PM

Editing a comment

Huskee you're a great teacher and thanks
Spinaker

Moderator

Joined: Nov 2014

Posts: 14342

Location: Land of Tonka

John "JR"
Minnesota/ United States of America
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#6

August 2, 2015, 08:12 PM

Looks great to me!! I love the dark meat. IMHO, thats the best part of any bird. Nice cook D-Dubs
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1 comment

#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
Dr ROK

Charter Member

Joined: Dec 2014

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#7

August 3, 2015, 07:38 AM

Dark meat rules! Looks good!
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Ernest

In Memoriam

Joined: Jul 2014

Posts: 3732

Location: Dallas, Texas
#8

August 3, 2015, 08:05 AM

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