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S&G Chicken, first try

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  • j_keegan
    Former Member
    • May 2017
    • 129
    • Harrisonburg, Virginia

    S&G Chicken, first try

    This was my first attempt at chicken on the grill. I've only done pork in the past, and this is only my 3rd smoke ever on my little 18" Weber (Rudy). I tried to keep it as simple as possible for the first time, which is why I went with the Simon & Garfunkel recipe. Making the rub couldn't have been easier.

    I'm finding that the grocery store that's only 5 minutes from my house is also working out really well for my grilling/smoking needs. I've bought my ribs, pork butt, and now chicken there. They had leg quarters, unfrozen, which I figured would save me a lot of time/work - so that's what I went with. I dry brined them for 1 hour, rubbed them with S&G, and they were ready to grill.

    Click image for larger version

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    I was super excited to use my new birthday gift, the Thermoworks Smoke! It was REALLY nice being able to see the temps and set alarms, and be in the house and still know what was going on. Thoroughly enjoyed the Smoke.

    Click image for larger version

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    I couldn't QUITE get things honed in on 325, but I wasn't too worried about it as the meat temp kept steadily rising. I do think I should have used a bit more charcoal though. For some reason I only put in 3/4 of a chimney worth, and I think if I'd had a full chimney worth I could have bumped it up that last few degrees to 325 easily enough.

    Once they hit 145, I crisped them up on the direct heat side until they were a nice golden brown, then put them back on the other to finish (wanted to make sure they all hit the proper cooking temp before serving).

    Click image for larger version

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    My kids are still pretty young and don't eat a ton, so these 4 quarters turned out to be more than enough for dinner! We ended up picking two of them and then having them on sandwiches the next day. That was super yummy as well.

    It didn't say specifically (or I overlooked it) in the book whether or not to add wood and actually smoke it, so I added a small piece of apple. That was plenty of smoke for this chicken and it had a nice smoky flavor. Definitely wouldn't use any more wood in the future - just that small amount was enough.

    What I really like about this recipe is that it was pretty easy to make (not very involved), and was a relatively quick cook. I still have 4 more quarters in the freezer, so I'll be doing this again soon!
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4152
    • Stockholm, Sweden

    #2
    That's the beauty of chicken, it doesn't take too long. I really like apple wood with chicken, great combo. Nice cook!

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 2896
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
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        Pre Miala flavor injector
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        TSM harvest food dehydrator

      #3
      Looks great. Thanks for doing this post. It reminds me that I haven't done S&G chicken in a while. Now on my list for next week sometime.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Don't forget the butter under the skin!

      • Steve B
        Steve B commented
        Editing a comment
        Oh hell yea Spinaker I'm also thinking about injecting one section,for me, with some Reaper sauce I made up a while back. S&G chicken with a KICK. Whohoo.
    • HouseHomey
      Club Member
      • May 2016
      • 5083
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
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        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #4
      Legs, thighs and wings are super delicious. Those quarters are forgiving too. Great looking food. For sure on that sammich, never a bad idea!

      Comment

      • kmhfive
        Club Member
        • Mar 2017
        • 3006
        • Northern Illinois
        • Weber Kettle -- 22.5" (In-Service Date June 2015)
          Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
          Pit Boss 820 (Retired)
          GMG Jim Bowie WiFi (In-Service Date April 2017)
          Maverick ET-733
          Fireboard
          Home-brewer

        #5
        Great post! I don't do chicken often either. May have just been pushed a little closer!!

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9763
          • 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.

          #6
          Beautiful

          Comment

          • PJBowmaster
            Club Member
            • Dec 2016
            • 549
            • Black Hills of SD

            #7
            That is EXACTLY like I do it most of the time. Nice Job! Looks terrific!!

            Comment


            • j_keegan
              j_keegan commented
              Editing a comment
              Good to know I'm on the right track!
          • HawkerXP
            Club Member
            • Jul 2016
            • 5154
            • Northern Virginia
            • 3 Weber kettles, and a PBC
              Thermopop
              Dot w two probes
              Slo n Sear
              Cold beer

            #8
            That looks delicious. I even put S&G in my omelets.

            Comment


            • j_keegan
              j_keegan commented
              Editing a comment
              Nice idea!
          • RonB
            Club Member
            • Apr 2016
            • 12335
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #9
            Well done.

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10466
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

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              #10
              Looks good! I like to add some butter under the skin before cooking, this helps to crisp the skin and adds richness to the cook.

              Comment


              • j_keegan
                j_keegan commented
                Editing a comment
                Thanks for the tip Spinaker - do you apply it under the skin but on the meat, or do you apply it to the underside of the skin itself?

              • Spinaker
                Spinaker commented
                Editing a comment
                I put a small slice under the skin, on the highest point of the meat. Then it melts down and bastes the meat as it melts! j_keegan

              • j_keegan
                j_keegan commented
                Editing a comment
                Gotcha! Thanks!

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