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 leg portions with the liquid, then season with Chef Greg’s 4 Letter Rub and Rossarooski’s Honey Rib Rub.
- Then, pull skin back over muscle and season skin as well. Let chicken rest 30 minutes before putting it on the recteq.
- Place chicken on recteq and cook for about 30 minutes. When the internal temp of the chicken is 165°F, start to sauce your chicken with Harry’s Secret Sweet Sauce.
- Once all chicken is sauced, allow chicken to cook another 15-20 minutes, until it reaches an internal temp of 195°F.
- Remove chicken from recteq and allow it to rest for 10-15 minutes before serving.
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 a lot and will make this often.
Continue reading7/9/2023 – Smoked Salmon & Mahi Mahi on the Recteq with mesquite pellets. The salmon was done the same as on 11/25/2023 and the Mahi Mahi was similar but included Kit’s Creole Seasoning.
Instructions
- Preheated the smoker to 225 degrees using Recteq’s Mesquite pellets.
- Seasoned the flesh side and edges of the salmon filets with Dijon mustard, kosher salt, and coarse ground pepper.
- Seasoned the Mahi Mahi fillets the same then added creole seasoning moderately.
- Placed salmon skin-side down on a mat in the smoker and Mahi Mahi beside them. Smoked for a little more than an hour until the internal temperature of the much thicker salmon reached 135° (F).
The salmon was good. The Mahi Mahi seemed overcooked as with it then than the salmon it reached temp sooner then could have overcooked.
7/5/2023 – Mary made this with old pecans that had been vac packed and frozen. They turned out very well. This was inspired by the recipe here.
Ingredients
- 1 large egg white
- 3 tablespoons dried rosemary, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 3 cups pecans
Directions
- Preheat oven to 250°F.
- Whisk egg white, rosemary, and garlic salt.
- Add pecans and toss to coat.
- Spread in an even layer on a baking sheet.
- Bake, stirring every 15 minutes, until dry, about 45 minutes.
7/2/2023 – We made cajun marinara like last year and froze it in quart and pint containers for easy meals in the winter. Started with a 25 lb. box of canning tomatoes from Sessions Farm Market (only $15) as our tomatoes are not producing this year. We also got the bell peppers there as our bells are still too small.
Continue reading6/26/2023 – This was a great dish made with yellow squash and zucchini from the garden. It was inspired by the recipe here.
Continue reading06/18/2023 – 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 a tough bark likely due to being in the smoker too long and too hot. It was in there maybe 4 hours.
From Meat Church here.
Ingredients
- 1 bone in pork butt. 8-10 lbs.
- Meat Church The Gospel (sub Texas Sugar, Honey Hog Holy Gospel, Honey Bacon or Deez Nuts)
- Meat Church Honey Hog Hot Rub
- 1 stick of European or Irish unsalted butter
- 1 C brown sugar
- 1 C Apple juice or cider vinegar for spritzing
- 1 C Meat Mitch NAKED sauce (sub your fav BBQ sauce)
- 1 half steam pan & foil to cover
- Optional
- Yellow mustard for slather
- Meat Church Hog Injection
Prepare your Smoker
Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan.
Pork butt prep
Remove all excess fat from the pork butt. Only leave minimal on the bottom, although this is less important as you can remove it after the cook. Optional – butcher the area around the money muscle to expose it. You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.
Optional Injection
Mix Meat Church Hog Injection with a high quality juice (e.g., Martinelli’s apple juice, Welch’s White Peach Grape). Inject in a 1” x 1” grid pattern until the pork butt is nice and plump.
Season the pork butt
Slater the pork butt in yellow mustard to act as a binder for the seasoning. This will not affect the flavor. Rather, it allows the seasoning to adhere more quickly.
Season all sides of the pork liberally with Honey Hog (The Gospel, Holy Gospel, Deez Nuts or other rubs work as well). Allow the pork butt to “sweat out” which just means let the season fully adhere.
Smoking the pork butt
This cook should take around 8 hours or so depending on weight. Plan on an hour per pound at most. Place the butt directly on the grate, fat side down.
Spritz every hour with apple juice or cider vinegr. We are targeting a beautiful mahogany color. This will occur just before the butt starts to turn really dark. This should be around the 6 hour mark with an internal temp near 165.
At this point remove the butt and place it in a half steam pan. Apply a liberal coating of Honey Hog Hot. Then top with the brown sugar and the pats of butter. sometimes I like to add 1/2 can of a good fruit juice. Jumex juices work great. Using leftover injection or that juice you mixed with is also a good call.
Cover the pan tightly with foil and return to the smoker. If you want to separate the money muscle you will want to do that when it is between 190 – 195 degrees internal temperature.
Continue smoking the butt until it reaches 205 degrees internal temperature.
Finishing
Simply allow this butt to rest for 30 – 45 mins. Then shred or pull the butt, continually tossing in its own au jus. In the video at the top of this recipes we show you how to use a fat separator for this step.
I typically add a little more seasoning of choice after the shred for added flavor. Enjoy!
6/11/2023 – Bought a tray of “ribs” at Rouses (on sale of course) yesterday. Salted to dry brine and shook on a moderate amount of 6POGS on opposite sides then rubbed them to get some on the other two sides. Put them back on the styrofoam tray, wrapped in clear food wrap, and into the refrigerator overnight. This cook is building on the ideas and lessons learned in our earlier post here.
- 1:30 PM – Pull them after about a 24-hour dry-brine to “get the chill off”. Started preheating the Recteq to 225° with Master Blend Pellets.
- 2 PM – Put them on the smoker
- 3:30 PM – IT was 160°.
- 4 PM – Basted them with 1.5 cups of ACV and 1.5 cups of So Good BBQ sauce with a tablespoon of 6POGS.
- Pulled at 3 hrs
- Wrapped in foil after basting in ACV/SoGood at ½ cup each plus 1 tbsp of 6POGS painted on then poured over them before wrapping them snuggly.
- Continued the cook in the convection oven at 250° until 6:30 PM.
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 of fat and excess skin. Salted one side to dry brine and put back into the refrigerator.
- 3:00 AM – Seasoned moderately with 6POGS Rub under the skin and on top as well as the backside.
- 4:30 PM – Preheat Recteq to 300°F and allow to come up to temp.
- 5:00 PM – Placed chicken on Recteq and smoked for about 70 minutes for the internal temp to be 155 in the legs and 189 in the thigh.
- 5:50 PM? – Painted on So-Good BBQ sauce.
- Cooked another 15-20 minutes until it reached an internal temp of 190°F in the largest leg.
- Removed chicken from Recteq and allow it to rest.