recipes for chicken leg quarters
♪ gonna smoke me a fatty brisket ♪ got my barbecue shoes on ♪ got my natural case andgot the hogs on the run ♪ (saxophone solo) - [voiceover] welcometo bbqpitboys.com.
recipes for chicken leg quarters, today, we're smoking up somechicken quarters at the pit and it's real easy to do. all right, we're doingchicken quarters, and what is a chicken quarter?
it's legs, it's thigh, andit's some of the rib bone attached right here. and this is the way they come. these are about one andone quarter pound each and there's not much youhave to do to prep them. you just pull off some of thefat, cut off some of the fat. you'll find it on these pieces. these have already beenwashed and cleaned. and here, like isaid, cut off the fat.
you don't need it. it's not doing you anygood but leave the skin on. oh yeah, you can seethe rib bone in there, attached to thethigh and the leg. and here, again, justtrim off that globs of fat right there, all right. now, if you've never hadsmoked chicken quarters before, you definitely gottacheck this out. now, before smokingthese chicken quarters,
we're gonna marinated them. and you want to do thesea good six hours or so, maybe eight hours, butcertainly over night. and here, i'm throwingthese chicken quarters in a two-and-a-halfgallon plastic bag. use what container youlike but these plastic bags work really well. and we're gonna marinatethem in what they call italian dressing.
and for those of you who arenot in the states, who have no clue what italiandressing is, this is it. it's plentifulhere in the states. it's a ton of it. it's very inexpensive. it's oil, it's vinegar, it'ssome water and some seasoning. now, if you don't have somebottles of it available, make your own. here, i've got acouple of cups of oil.
i'm adding maybe a quarter cupto a third a cup of vinegar and here i've gotitalian seasonings. italian seasoning is simplybasil, oregano, rosemary, thyme. it's a blend of flavorings,and we're gonna put a couple teaspoons in there. that'll work. and you're gonnnaneed a little salt. probably a good teaspoon or so. now, like i said,you can buy this
at the local grocery store. it's usually cheap. and in order to emulsifythe oil and vinegar, we're adding alittle bit of beer. you can add a couple tablespoonsof water and that'll do it. now, we'll pour this italiandressing into the bag and of course,that's not enough. we're gonna need more thanthat so i'll take this bottled italian dressing.
it works good. oh yeah. now, as i was saying, you wantto marinate this over night. at least six hours, six toeight hours will be perfect. you put them in the fridge and the marinatingwill help tenderize and it's gonna giveit a lot of moisture for when we do the smoke, right? all right.
we mixed it up. man. and we'll throwit in the cooler. in the meantime, so we don'ttick off the food police, we're gonna wash down the board. yeah. (laughs) all right, through the miracleof time, or we already had a bag of this marinatedfor six or seven hours,
these chicken quartersare marinated. now what we'll do istake them out of the bag and drain off some ofthe marinade like that. you can see they've absorbeda lot of the oil and vinegar. now, these are smokedand this is how we're gonna smoke them. these are not grilledchicken quarters. these are smoked. so the first couple hours,we're gonna throw them
on a smoker at a temperatureof about 275 degrees. you can even go 300. this is a fast smoke. it doesn't take much tosmoke up these quarters. oh yeah, theseare gonna be good. you'll want to make a bunchof them because you want them chicken sandwicheslater on, right? all right, like i wassaying, a couple hours at a fairly high smoke temp.
now, about an hour hasgone by and you can see the coloring has taken on. that's because of the smoke. and we're justmoving things around to be assured that we gotsome even cooking going on. (funky jazz music) two hours. we've been running atemperature of about 275. it fluctuates.
and now we're gonna flip them. all right, skin side down. just like that. and we'll go another half hour. we're about 2 and a halfhours into this and now, we're gonna sauce them. just throw them ina big pan like this. and although, technically, youcould probably eat these now but nah, we gotta do the saucethat makes them real good.
so we've got our homemadebarbecue sauce and we're gonna put it all over these quarters. this is where it gets good. now, of course, you can useyour own favorite sauce. all right, back on the smoker. slather that sauce all over. ah man, are yougetting hungry or what? now this here ispitmaster privilege. if you got a secret stashgoing on, just sprinkle on
some of that rub. we're adding anotherlayer of flavor. this here ispitmaster privilege. you can add theheat or the sweet. and, of course, it goesperfect with the smoke. now, another halfhour has gone by and we're just gonnahit it with more sauce. we've got some left so why not? now, because we're smoking,
these are not gonnaproduce real crispy skin. you need highertemperatures to do that. but you want theskin to be tender and this is how it's done. take a look, all right. you can see that skinhas been tenderized. we've got a littlebit more to go and you keep going until you get the skin the way you like.
and again, throughthe miracle of time, (low exhalation) these quarters are done. we're gonna throw them inthe pan, let them rest a bit. now, you have theoption of taking this to a much higher temperature. grill if you want to makethe skin real crispy. that's your choice. (uptempo rock music)
this skin willpick up one's bite. you watch. oh baby. we're eating goodtonight, martha. now, i say it's time to eat. and, of course, we doapologize for eating in front of you like this but we call thispitmaster privilege. ah man, sauced out.
(whistles) tender. perfect. can you smell that? it smells good. now you can serve theseup any way you want. we've got thehomemade potato salad. you do it the way you want. this is all you need to carry.
so the next time you're lookingfor recipe for your pit, check out bbqpitboys.com. (bird caws)
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