https://www.recteq.com/blogs/poultry-recipes/bbq-chicken-leg-quarters Injection Ingredients from here 1 cup chicken broth ½ cup butter melted 1 lemon juiced 2 teaspoons garlic powder 1 teaspoon black pepper Directions Preheat recteq to 350°F and trim off all extra skin and fat. Pull the chicken skin back away from the muscle and inject the thigh and … Continue reading
Category Archives: Poultry
7/11/2023 – We made this with thighs and our homegrown tomatoes and basil. Inspired by the recipe by Brenda Venable. See her other recipes that look great here. The grilling was on the ridged cast iron grill inside. We liked it … Continue reading
06/18/2023 – Jeff gave me a Meat Church 4-pack of rubs for Father’s Day and we tried two of them today on ribs and chicken smoked on the Recteq at 250°. The meat turned out good although the ribs had … Continue reading
This Q is like the one last week but with the suggestions cited in that post; i.e. a more spicy rub and slower initial smoke. The 6POGS and additional smoke time made really good Q. 12:00 AM – Trimmed thighs … Continue reading
5/26/2023 – This turned out good and it was also easy. The process below was inspired by the instructions at Recteq here. 8:00 AM – Trimmed thighs of fat and excess skin. Salted both sides to dry brine and put … Continue reading
5/4/2023 – This was an easy dish that was great. The recipe below was inspired by the one at The Mediterranean Dish. This seasoning/sauce would be great with shrimp or pork chops. The original recipe called for anchovies that we … Continue reading
1/9/2023 – Smoked an off-brand 12.7 lb. turkey that claimed it was seasoned and bought from Greers when on sale. Thawed it in the sink for about 6 hours and there was still ice inside and hard-to-remove giblets. Spatchcocked it … Continue reading
11/23/2022 – Bought an off-brand, on-sale, 12 lb. bird at the new Publix on Cottage Hill for $0.49 per lb. Smoking it on Wednesday before Thanksgiving so we have leftovers as this year we are going to Becky’s in Pensacola … Continue reading
This has been a favorite for years but we just now realized it is not on this website. Ingredients Large chicken leg quarters: trim fat and extra skin; separate legs from thighs; dry brined for at least 24 hours.Kit Whol’s … Continue reading
This cook followed the process in the HowToBBQRight by Malcom Reed but was different. Mostly because we did not have their ingredients and also because I thought what we have and use would be better. This turned out well and … Continue reading