SMOKED CHICKEN QUARTERS recipe
♪ Gonna smoke me a fatty brisket
♪ Got my barbecue shoes on
♪ Gonna smoke me a fatty brisket
♪ Got my barbecue shoes on
♪ Got my natural case andgot the hogs on the run ♪
(saxophone solo)
- [Voiceover] Welcometo BBQPitBoys.com.
Today, we're smoking up somechicken quarters at the pit
and it's real easy to do.
All right, we're doingchicken quarters,
and what is a chicken quarter?
It's legs, it's thigh, andit's some of the rib bone
attached right here.
And this is the way they come.
These are about one andone quarter pound each
and there's not much youhave to do to prep them.
You just pull off some of thefat, cut off some of the fat.
You'll find it on these pieces.
These have already beenwashed and cleaned.
And here, like Isaid, cut off the fat.
You don't need it.
It's not doing you anygood but leave the skin on.
Oh yeah, you can seethe rib bone in there,
attached to thethigh and the leg.
And here, again, justtrim off that globs of fat
right there, all right.
Now, if you've never hadsmoked chicken quarters before,
you definitely gottacheck this out.
Now, before smokingthese chicken quarters,
we're gonna marinated them.
And you want to do thesea good six hours or so,
maybe eight hours, butcertainly over night.
And here, I'm throwingthese chicken quarters in a
two-and-a-halfgallon plastic bag.
Use what container youlike but these plastic bags
work really well.
And we're gonna marinatethem in what they call
Italian dressing.
And for those of you who arenot in the states, who have
no clue what Italiandressing is, this is it.
It's plentifulhere in the states.
It's a ton of it.
It's very inexpensive.
It's oil, it's vinegar, it'ssome water and some seasoning.
Now, if you don't have somebottles of it available,
make your own.
Here, I've got acouple of cups of oil.
I'm adding maybe a quarter cupto a third a cup of vinegar
and here I've gotItalian seasonings.
Italian seasoning is simplybasil, oregano, rosemary, thyme.
It's a blend of flavorings,and we're gonna put a couple
teaspoons in there.
That'll work.
And you're gonnnaneed a little salt.
Probably a good teaspoon or so.
Now, like I said,you can buy this
at the local grocery store.
It's usually cheap.
And in order to emulsifythe oil and vinegar,
we're adding alittle bit of beer.
You can add a couple tablespoonsof water and that'll do it.
Now, we'll pour this Italiandressing into the bag
and of course,that's not enough.
We're gonna need more thanthat so I'll take this
bottled Italian dressing.
It works good.
Oh yeah.
Now, as I was saying, you wantto marinate this over night.
At least six hours, six toeight hours will be perfect.
You put them in the fridge
and the marinatingwill help tenderize
and it's gonna giveit a lot of moisture
for when we do the smoke, right?
All right.
We mixed it up.
Man.
And we'll throwit in the cooler.
In the meantime, so we don'ttick off the food police,
we're gonna wash down the board.
Yeah.
(laughs)
All right, through the miracleof time, or we already had
a bag of this marinatedfor six or seven hours,
these chicken quartersare marinated.
Now what we'll do istake them out of the bag
and drain off some ofthe marinade like that.
You can see they've absorbeda lot of the oil and vinegar.
Now, these are smokedand this is how
we're gonna smoke them.
These are not grilledchicken quarters.
These are smoked.
So the first couple hours,we're gonna throw them
on a smoker at a temperatureof about 275 degrees.
You can even go 300.
This is a fast smoke.
It doesn't take much tosmoke up these quarters.
Oh yeah, theseare gonna be good.
You'll want to make a bunchof them because you want
them chicken sandwicheslater on, right?
All right, like I wassaying, a couple hours
at a fairly high smoke temp.
Now, about an hour hasgone by and you can see
the coloring has taken on.
That's because of the smoke.
And we're justmoving things around
to be assured that we gotsome even cooking going on.
(funky jazz music)
All right.
Two hours.
We've been running atemperature of about 275.
It fluctuates.
And now we're gonna flip them.
All right, skin side down.
Just like that.
Oh yeah.
And we'll go another half hour.
All right.
We're about 2 and a halfhours into this and now,
we're gonna sauce them.
Just throw them ina big pan like this.
And although, technically, youcould probably eat these now
but nah, we gotta do the saucethat makes them real good.
So we've got our homemadebarbecue sauce and we're gonna
put it all over these quarters.
This is where it gets good.
Now, of course, you can useyour own favorite sauce.
(funky jazz music)
All right, back on the smoker.
Slather that sauce all over.
Ah man, are yougetting hungry or what?
Now this here isPitmaster Privilege.
If you got a secret stashgoing on, just sprinkle on
some of that rub.
We're adding anotherlayer of flavor.
(laughs)
This here isPitmaster Privilege.
You can add theheat or the sweet.
And, of course, it goesperfect with the smoke.
All right.
Now, another halfhour has gone by
and we're just gonnahit it with more sauce.
We've got some left so why not?
Now, because we're smoking,
these are not gonnaproduce real crispy skin.
You need highertemperatures to do that.
But you want theskin to be tender
and this is how it's done.
Take a look, all right.
You can see that skinhas been tenderized.
We've got a littlebit more to go
and you keep going until you get
the skin the way you like.
(funky jazz music)
And again, throughthe miracle of time,
(low exhalation)
these quarters are done.
We're gonna throw them inthe pan, let them rest a bit.
Now, you have theoption of taking this
to a much higher temperature.
Grill if you want to makethe skin real crispy.
That's your choice.
(uptempo rock music)
This skin willpick up one's bite.
You watch.
Oh baby.
We're eating goodtonight, Martha.
Now, I say it's time to eat.
And, of course, we doapologize for eating
in front of you like this but
we call thisPitmaster Privilege.
(laughs)
Ah man, sauced out.
(whistles)
Tender.
Perfect.
Can you smell that?
It smells good.
Now you can serve theseup any way you want.
We've got thehomemade potato salad.
You do it the way you want.
This is all you need to carry.
(uptempo rock music)
So the next time you're lookingfor recipe for your pit,
check out BBQPitBoys.com.
(bird caws)
Instead of grilling, try smoking the Chicken Quarters this time. Use these few simple tips by the BBQ Pit Boys and they’ll come out tender and moist every time…for more info about our pro BBQ Pit Boys Smokers and Grills click here https://bbqpitboys.com/grill-shop/ -...Please Subscribe, Fav and Share us. Thanks..! #BBQPITBOYS #BBQ #RECIPES Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill. To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate, our custom BBQ Pit Boys Old Hickory knife, gifts and more CLICK HERE https://BBQPitBoys.com/barbecue-st.... To purchase our official T-Shirts, Mugs, Aprons, Scarfs, Hoodies, and more shipped to you anywhere in the world CLICK HERE https://BBQPitBoys.com/barbecue-st... Become a member of the Pit. Or join a BBQ Pit Boys Chapter, or start your own, now over 10,000 BBQ Pit Boys Chapters formed worldwide. Visit our Website to register https://BBQPitBoys.com Thanks for stopping by the Pit and for your continued support..! --BBQ Pit Boys