I got this recipe from a friend on Facebook Jim Highfill (tnjimbob on this forum), who got the recipe from a former employee
of the Bonanza restaurant. Pretty simple recipe but oh so darn delicious. Per the recipe I marinated some leg quarters with a
bottle of Kraft Catalina dressing for about 6 hours. I took them out of the marinade, wiped the excess dressing off of them and
then seasoned them with Heath Riles Garlic Jalapeno rub. I also took the marinade that was left and boiled it on the stove to
get rid of any nasties. I will be using it to glaze the quarters when they are about finished.
Here they are after 40 minutes. Still not up to temperature so will let them go another 20 to 25 minutes. I added a pan of Bush
Baked beans to the top rack to heat up and get a little smoke. I am running the Akorn at about 315 and using RO lump and a
couple chunks of pecan.
Quarters are at 170 internal temperature and the glaze was applied. I will let it set up for about 10 minutes.
Leg Quarters are done!
My finest china plate with some homemade broccoli salad, potato salad and the beans.
I highly recommend you give this recipe a try. Chicken did not taste like typical BBQ chicken. It had an awesome sweet heat flavor
with a little pecan smoke thrown on top. My wife says this is definitely a keeper recipe and I need to do this again soon.
