Home Sportsman's Kitchen

Smoked Leg Quarters & trying out the new camera

Since my old Olympus C-740 gave up the ghost I got the C-750 off of eBay. Found some monster size Chicken quarters and thought I would take some snaps.

Didn't brine the quarters, never do. Applied some McCormick Chicken rub with some Kicken Chiken added. Just a shake or two. I like to smoke at a lower temp to allow the chicken to stay in the smoke longer. Around 220º.



Used a combo of Pecan wood and Cherry. Gave them an occasional spritz of Canola Oil w/Lemon Juice

My wife wants chicken DONE. No blood can be seen :nono
So did not remove until I hit the 165 to 170º IT



Want to crisp up the skin though so over to the gas grill for a bit. Finished temps 180º. Still moist and juicy.



I love the carolina mustard sauce with Chicken. Really provides a nice zing to the meat.

Test done, camera looks good.
[SIGPIC][/SIGPIC]

Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield

Replies

Sign In or Register to comment.