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
Tag Archives: BBQ-Chk
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
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
Inspired by Jeff Phillips here. What You’ll Need 4-6 Cornish hens 18-20 oz. each Citrus rosemary marinade (recipe below) Jeff’s Texas-style rub Instructions Make the marinade by adding 3 cups of olive oil to a medium sized mixing bowl. Zest about ? … Continue reading
This was an interesting experiment as it is our second smoke with a longer marinate in Frank’s ReHot Sauce and a 24-hour dry brine. It is worth trying again. Not as good as the first time we tried it but … Continue reading
This turned out good and has a lot of potential. It was not very spicy but had the good undertones of Frank’s Hot sauce. Next time try some with 5POGS instead of Creole Seasoning.
8/5/2017 – This was a simple smoke for lunches and dinners. Used 6 large chicken drum sticks and a package of CSRs. Mary had salted and peppered the drums 2 hours before then I added store bought cajun seasoning to … Continue reading
Author: The Mediterranean Dish Prep Time: 15 mins Cook Time: 65 mins Total Time: 1 hour 20 minutes Yield: 4 ingredients 4 lb whole chicken Salt 1 1/2 tsp allspice 1 1/2 tsp garlic powder 1/2 tsp sweet paprika 1/2 tsp black pepper 1/4 tsp … Continue reading