Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on July 06, 2018, 07:12:11 PM
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Tonight’s dinner will be chicken leg quarters cooked on the Weber Kettle using the SNS and DNG. I will be burning KBB with a
small chunk of plum wood.
I am trying out my new Chimney of Insanity and BBQ Dragon tonight. I timed it and from the time I lit the starter cube until
it was ready was 7 minutes. Definitely a lot faster than just using the starter cube alone. The extra air really makes a difference
in getting the flames going.
(https://photos.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-qDhDrhV/0/dab9cc87/L/LegQtrs-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-qDhDrhV/A)
Earlier today I seasoned the leg quarters with Jailbird Chicken rub from Harry Soo. This is a real tasty rub.
(https://photos.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-2WKM3CJ/0/3151ab7c/L/LegQtrs-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-2WKM3CJ/A)
I am going to experiment with the chicken and cook it in the foil pan. I cooked it in the pan for 45 minutes uncovered. At the
25-minute mark I spritzed both leg quarters with some liquid butter. After the first 45 minutes I covered the pan and foil and
went an additional 45 minutes. The Weber was locked in at 275 to 280 the entire cook.
(https://photos.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-tqRptnx/0/44c11363/L/LegQtrs-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-tqRptnx/A)
The chicken is done after 90 minutes. The juices you see in the foil pan are the rendered fat from the skin.
(https://photos.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-qF27nSL/0/e46efc7d/L/LegQtrs-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-qF27nSL/A)
My plate with some leftover homemade potato salad from the 4th of July.
(https://photos.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-DzpGnkQ/0/1c99b00b/L/LegQtrs-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chicken-Leg-Quarters-on-the-Weber-Kettle-07-06-18/i-DzpGnkQ/A)
The chicken turned out excellent! Nice light smoky flavor, very juicy and the skin was definitely edible. My wife raved about it
and wants me to do it this way again. I might next time sear the chicken skin at the end to crisp it up, but since I rarely eat
the skin and my wife likes it this way I probably won’t.
Still a little early to tell if the BBQ Dragon and Chimney of Insanity were worth the money. I believe they both are great and for
sure I will be using the BBQ Dragon again.
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The BBQ Dragon and chimney look pretty much like a Weber briquette starter and a hair dryer. :)
BTW, the chicken looks great!
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Thanks Mike Meal looks great
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Great lookin' bird. I love the color.
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Mike, the chicken looks great, but I've got a stoopid question:
If you're cooking the chicken in a pan, why the DnG?
BD
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Mike, the chicken looks great, but I've got a stoopid question:
If you're cooking the chicken in a pan, why the DnG?
BD
I actually forgot it was in there! ;D
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Wasn't sure. I've always wondered if channeling the air through the SnS (by closing of the rest of the charcoal grate) had any effect on its performance. I'm planning to get a 22" pizza pan and make a DnG for my 26er to test it out.
BD
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Are you kidding me HOS??? 7 minutes to get a chimney ready and you are still on the fence :)
I gotta get one of those bad boys.
Oh, that was some excellent looking chicken :)