Howdy everybody. I hope that you are just as excited about this cook as I am.
Well, maybe a little nervous.
For the maiden cook on this new grill, I selected a method from the BBQ Pit Boys. I’m gonna use both hot and fast plus low and slow, so that I can get a feel for the adjustments.
I went with a 4# pack of chicken quarters. Yep you’re right. If I screw em up, it won’t break the bank.
I put em in a very simple brine. Half a gallon of water (no chlorine please), half cup sugar, half cup Morton’s Kosher Salt and 2 Tablespoons of Italian Seasoning.
I trimmed off all of the fat and thin parts that would burn. All 6 ounces of it, before the brine.
At about 4 hours into the brine, I fired up the Weber 26.75 inch kettle, using lump, with a few logs that Frontier so graciously included, and 20 lit Kingsford Blue Briquettes. Sort of a minion method.
While the Kettle was coming up to temp, I removed and rinsed the quarters. I pulled the skin back.Applied a nice coat of Sweet Baby Ray’s Original BBQ Sauce.
Pulled the skin back over the meat and sauced the underside.
Applied some EVOO to the skin to help the rub adhere to it. This is some that I had leftover from the Thanksgiving Turkey.
Seared the skin over the direct side of the grill.
Wow, chicken skin sure does shrink a bunch. Had a flareup on the middle one.
Moved the leg quarters to the indirect side.
Tuned the Weber in to about 350F, according to the stock lid thermometer.
What a welcome surprise. It was almost dead on.
Now, I ask you. Ain’t that a beautiful sight?
Somewhere about 45 minutes into the cook, I tossed a couple packs of potatoes and some mini corn on the cobs on.
Started glazing the last 30 minutes of the cook, with the BBQ Sauce. Then finally over the coals for a bit of char.The settings that I used are pictured below. They worked great for the amount of charcoal that I used.
Yes, “Eat Mor Chikn”
All plated up with the Hobo Potatoes and Corn On The Cob. Are ya hungry yet?
Use your own creativity as to the rub and sauce. The method is what counts.
Total cook time was just at 2-1/2 hours.
Now go fire that new Weber 26.75 up and let’s git ta cookin’.
Thanks for lookin’, til next time,