Was gonna make chicken fried steak today. I really don't feel like
cooking.

So I decided to Q some chicken leg quarters I got yesterday for .79
cents a pound. In the smoker at 220 right now. No brine, no sauce.
just mesquie and heat.

I will prob. crisp up the skin on the grill along with some grilled
potato wedges.

Felling lazy today.

On 14-Sep-2009, Gene > wrote:

> Was gonna make chicken fried steak today. I really don't feel like
> cooking.
>
> So I decided to Q some chicken leg quarters I got yesterday for .79
> cents a pound. In the smoker at 220 right now. No brine, no sauce.
> just mesquie and heat.
>
> I will prob. crisp up the skin on the grill along with some grilled
> potato wedges.
>
> Felling lazy today.

Chick legs are a poor candidate for low and slow. Grill or roast
at 350F or higher. There is no colagen to break down. Slow
doesn't help.

--
Brick (Youth is wasted on young people)

On Tue, 15 Sep 2009 04:16:44 GMT, "Brick"
> wrote:

>
>On 14-Sep-2009, Gene > wrote:
>
>> Was gonna make chicken fried steak today. I really don't feel like
>> cooking.
>>
>> So I decided to Q some chicken leg quarters I got yesterday for .79
>> cents a pound. In the smoker at 220 right now. No brine, no sauce.
>> just mesquie and heat.
>>
>> I will prob. crisp up the skin on the grill along with some grilled
>> potato wedges.
>>
>> Felling lazy today.
>
>Chick legs are a poor candidate for low and slow. Grill or roast
>at 350F or higher. There is no colagen to break down. Slow
>doesn't help.

Leg Quarters. Q for flavor, not for tenderizing.

But they were real tender and juicy

Gene wrote:

> On Tue, 15 Sep 2009 04:16:44 GMT, "Brick"
> > wrote:
>
>>
>>Chick legs are a poor candidate for low and slow. Grill or roast
>>at 350F or higher. There is no colagen to break down. Slow
>>doesn't help.
>
>
> Leg Quarters. Q for flavor, not for tenderizing.
>
> But they were real tender and juicy
>

Now I know you're a fellow smokehead.

It's all about the smoke!

"Gene" > wrote in message
>>Chick legs are a poor candidate for low and slow. Grill or roast
>>at 350F or higher. There is no colagen to break down. Slow
>>doesn't help.
>
> Leg Quarters. Q for flavor, not for tenderizing.
>
> But they were real tender and juicy
>

If you want crispy skin, just raise the temperature for the best of both.
You need about 350 or so.

On Tue, 15 Sep 2009 06:54:20 -0400, "Ed Pawlowski" >
wrote:

>
>"Gene" > wrote in message
>>>Chick legs are a poor candidate for low and slow. Grill or roast
>>>at 350F or higher. There is no colagen to break down. Slow
>>>doesn't help.
>>
>> Leg Quarters. Q for flavor, not for tenderizing.
>>
>> But they were real tender and juicy
>>
>
>If you want crispy skin, just raise the temperature for the best of both.
>You need about 350 or so.
>

Good point. I think at the end I will next time. I'm kinda concerned
that if I do 350 the entire time, they might dry out.

What do you think?

Gene wrote:
> On Tue, 15 Sep 2009 06:54:20 -0400, "Ed Pawlowski" >
> wrote:
>
>>
>> "Gene" > wrote in message
>>>> Chick legs are a poor candidate for low and slow. Grill or roast
>>>> at 350F or higher. There is no colagen to break down. Slow
>>>> doesn't help.
>>>
>>> Leg Quarters. Q for flavor, not for tenderizing.
>>>
>>> But they were real tender and juicy
>>>
>>
>> If you want crispy skin, just raise the temperature for the best of
>> both. You need about 350 or so.
>>
>
> Good point. I think at the end I will next time. I'm kinda concerned
> that if I do 350 the entire time, they might dry out.
>
> What do you think?

Nope. They are more likely to dry out with a lower temp and longer cook
time. How do you think jerky is made :-)

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Gene wrote:
> On Tue, 15 Sep 2009 06:54:20 -0400, "Ed Pawlowski" >
> wrote:
>
>> "Gene" > wrote in message
>>>> Chick legs are a poor candidate for low and slow. Grill or roast
>>>> at 350F or higher. There is no colagen to break down. Slow
>>>> doesn't help.
>>> Leg Quarters. Q for flavor, not for tenderizing.
>>>
>>> But they were real tender and juicy
>>>
>> If you want crispy skin, just raise the temperature for the best of both.
>> You need about 350 or so.
>>
>
> Good point. I think at the end I will next time. I'm kinda concerned
> that if I do 350 the entire time, they might dry out.
>
> What do you think?
>
I don't smoke birds (my pref) I cook indirect in the kettle at about
425-450°F. The skin seals it up and it is moist and delicious.

Dave T.

Speaking of legs (and wings, thighs and breasts etc.) one of our
old-time favorites is to grill them with a baste of Carolina hot
vinegar. There's a commercial variety called Scott's that's sold
in the Carolinas, but it's just as easy to make your own with
apple cider vinegar, Texas Pete and (perhaps) some garlic. I
grill the chicken with the hood open, increasing the temp as it
cooks through to get a bit more crisp on the outside. I baste it
3-5 times, using a paint brush before and after flipping.

FWIW, you can play around with apple juice as a replacement for
the apple cider vinegar. It'll impart a slightly sweeter flavor
to the chicken. Actually, it's not that bad all by itself, but be
careful about any flare-up because it'll burn due to the natural
sugar content.

When doing chicken, I've also had some fun cold smoking the pieces
for about 40 minutes or so to get a bit more flavor. However, I
do that with COLD chicken, right from the refrigerator. It's
probably overkill, but I feel better about it.

--
Nonny

Government is the great fiction
through which everybody endeavors
to live at the expense of everybody else.