Author Topic: Chicken legs (quartered)  (Read 385 times)

Offline Cndngrl

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Chicken legs (quartered)
« on: May 19, 2017, 06:56:36 pm »
I know if I go deep enough into the discussions here I'll find an answer. But it's a)getting late and b)just been one of those weeks, so I will be that person who asks a basic/stupid question.
Hubs came home with 4 chicken legs today. Normally I'd season them, and throw them on the bbq and baste with a bbq sauce. But as we've had nothing but crappy rainy weather lately I haven't been able to use my smoker. (I really need to make some sort of shelter for it). I was hoping someone here could give me their recipe of chicken legs...or chicken anything that I could use. This will only be the 2nd time I've done chicken. The first time I just threw some seasoning on it, and smoked it with hickory. While it was fine, I'd reall like to improve on it. So please throw me your go to chicken recipes. Or even your advice on cooking chicken. Heck even ideas of stuff you've thought to do and haven't tried yet. Any and all info is helpful on my new smoker journey.
Thanks in advance
 

Offline Gafala

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Re: Chicken legs (quartered)
« Reply #1 on: May 19, 2017, 09:44:31 pm »
Here one from the Bradley recipe site it is for wings but could be used on legs.


Jimmy Kimmel Smoked Buffalo Wings
From Habanero Smoker


Jimmy Kimmel’s Smoked Buffalo Wings
Broadcast February 3, 2005; ABC Network
Revised for the Bradley Smoker

This is considerably different from Jimmy Kimmel’s recipe, but I did use his cooking method.

INGREDIENTS:

·   1 Bag (5 Pounds) Chicken Wings (Fills 2 racks)

Marinade:

·   2 cups Italian Style Salad Dressing
·   1/4 - 1/2 cups Hot Sauce

Wing Sauce: (reserve some for dipping, or increase amounts)

·   2 cups BBQ sauce, use your favorite
·   1/4 - 1/2 cups Hot Sauce

 Blue Cheese Dipping Sauce:

·   16 oz. Bottle of Ranch Dressing; your favorite (Jimmy prefers Bob's Big Boy Blue Cheese Dressing)
·   2-5 oz. blue cheese

 DIRECTIONS:

1.   Mix the hot sauce and salad dressing in a non-reactive bowl. Adjust the hot sauce to your particular taste.
2.   Make sure wings are completely thawed, and pat dry with paper towels. Place wings in plastic bag(s), and pour in enough marinade to coat all wings evenly. Important, just add enough marinade to coat the wings, do not “drown” the wings in the marinade. Add marinade in small amounts, and shake bag until all wings are lightly coated. Place in refrigerator and marinate for 1 to 2 hours.
3.   Remove wings from the refrigerator, and place wings on racks that have been oiled. Allow to sit at room temperature for one hour. In the mean time preheat your Bradley to 220° F. Load the wings when your Bradley has reached the proper temperature. Smoke wings, applying smoke for the first 1 hour and 40 minutes to 2 hours using your favorite bisquettes. When the wings are fully smoked (takes about 2 1/2 hours – juices will run clear when pierced), transfer them to a hot grill, and grill for an additional 4-6 minutes, turning once. This makes them crispy and the grill marks always look appetizing.
4.   While the wings are smoking mix the hot sauce and your favorite BBQ sauce in a non-reactive bowl. Adjust the hot sauce to your particular taste. After grilling wings, place wings in a large nonreactive bowl. Add as much or as little sauce as you like, and stir wings until all are evenly coated.
5.   For the Blue Cheese dipping sauce, mix the ranch style dressing with the crumbled blue cheese. Adjust the amount of blue cheese to your particular taste.
6.   Eat - Repeat every weekend


TIPS:
o   Do not do more then five pound of wings and a time. I did ten pounds, the Bradley barely got up to 175°F. during the whole time, and it took 6 hours for the wings to fully cook. Also a lot of liquid flowed out of the door, even though I had the vent 3/4 opened.
o    Avoid smoke flavored barbecue sauces.
o    Serve with traditional celery and carrot sticks.
o    Use Louisiana or Franks Red Hot hot sauce.
o    When coating the cooked wings, I let them cool for 5-10 minutes. Put the wings, and sauce in the top part of a cake keeper. Place the bottom on, using it as a lid. Hold both the bottom and top firmly, vigorously shake. This coats the wings evenly. I use a Rubbermaid Servin' Saver® Cake Keeper. It is made of thick sturdy plastic.
o    Wings taste better the next day.


Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Offline Habanero Smoker

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Re: Chicken legs (quartered)
« Reply #2 on: May 20, 2017, 02:12:08 am »
The recipe Gafala posted is a good recipe.

In addition, for the past year or so I've been using Melissa Cookston's Basic BBQ Rub a lot; it is even good on salmon especially when you use additional brown sugar. You can use her Ultimate BBQ Rub, but it is much spicier. The link below has the rub recipes and cooking instructions. Her sauce is also very good, but I'm still hooked on Blue Hog Original Barbecue Sauce. Her recipe is towards the bottom of the page. If you like salmon, Ray “Dr. BBQ” Lampe's Planked Salmon with Soy-Honey Glaze is well worth a try.

Perfect Smoked Chicken


     I
         don't
                   inhale.
  ::)