If you can, try to avoid putting the chicken dead smack over the fire or you may end up with a little char on your bird. Using a Cast Iron Grid will leave those beautiful sear marks.. Form the meat into 4 (8-ounce) patties about 1 inch thick. Place the chicken legs into a large plastic zip top bag and pour the brine mixture over the chicken to cover. With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon. Season the outside of the chicken with Jeff's original rub and it is ready to smoke. Once the chicken is on, you want to shoot for between 225 and 250 during the remainder of the cook (about two hours). Rod, it never hurts to apply oil or something like mustard or mayo on the outside to help the rub to stick. This helps the skin to end up a little more crisp. FIRELOOP Chicken Wing Leg Rack BBQ Chicken Drumsticks Rack Stainless Steel Hang Up to 12 Chicken Legs or Wings, Metal Roaster Stand with Drip Tray for Kamado Joe Big Green Egg, Smoker Grill or Oven $28.99 $ 28 . Cook time no I’m looking at about two hours. I recommend sitting the bag of chicken down into a bowl in case of leakage. Lobster. Preheat the Big Green Egg to 350° and using a raised grid add the chicken thighs skin side up. Lay the chicken flat on a wire rack on top of a baking sheet; Salt the skin of the chicken; Place in the refrigerator uncovered overnight; The next day preheat your Big Green Egg to 350° using an indirect setup; Use 1 chunk of smoking wood; Take the chicken out of the fridge and slather with a little hot sauce then apply rub Do you put anything on them before applying the rub (i.e. Mix the butter and the garlic powder together. Fatty, All Pork Please verify this and if you are seeing something different, forward a copy of the email you are getting with ads and I will look into it further. Chris, I just checked and you are only being sent the customer version of the newsletter. Add the chicken and turn to coat. The chicken parts go on the top shelf with the veggies underneath. Raised direct. Thanks Jeff! Vacuum seal each piece. I fired up the Egg with a quite a bit of lump, way more than I needed for 3 leg quarters, but I … Once the chicken is finished brining, rinse each piece under cold water and pat dry with paper towels. THANKS JEFF Recipe courtesy of Grillin’ Garry, aka BGENation, part of #BGETeamGreen. Another question I get is how to get the best smoke in a ceramic cooker such as the Big Green Egg. The quarters are for dinner tonight and the drumsticks are for him to take to work with him for lunch tomorrow. Thin Blue LLC/Smoking-Meat.com © 2004-2021 All rights reserved. So far I have used them on beef ribs, pork ribs, and different chicken parts. Add wood chips if … Add the chicken, skin side up, to the … Hints for First Smoked Chicken Quarters Q-talk. You can also opt to just cook these on the grill with some foil packs of wood chips to provide some smoke. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. Here are the steps:1. Note: chicken is safe to eat at 165°F however, chicken legs are often more tender if you cook them a little longer than what is required. This ensures that every piece of chicken is cooked perfectly and safely. Picnic Now that's a bargain and you know it. Butt/Shoulder Chop the cilantro and set aside for later. Add the chicken to the EGG. Mix the marinade ingredients in a small bowl and whisk until well blended. Brush chicken leg quarters evenly with Homemade Sweet BBQ Sauce. Place in 350ºF oven and bake undisturbed for 45-55 minutes. Cook them at 325F for about 45 minutes to 1 hour with the thick skin side up. Not receiving the newsletter witout the ad anymore? Tenderloin As to taste, the ones off the Egg were cooked with Mesquite Chunks, the Weber nothing more than Kingsford. Chops Season the chicken legs with your favorite chicken wing rub. 1. Burgers Flip them and cook for another 15 minutes with the thick skin side down. Setup the smoker or grill for cooking at about 275°F. what do you have for smoked chicken breast. Add the chicken and turn to coat. You see the raving testimonies and you wonder, “Can the recipes really be that good?”. Thighs Meatloaf Spare Ribs Stir for about a minute or until the salt is complete dissolved. So whether you are cooking your spatchcock chicken on direct or indirect heat, get the Big Green Egg dialed into about 350 – 400 degrees. Breast Sous Vide Chicken Leg Quarters Finished on the Big Green Egg. Get the temp nice and hot because you are going to drop that chicken to get a nice seer on each side. Used your rub and sauce. Place the chicken on the grill skin side down for 20-25 minutes, then flip for another 20-25 minutes. However, we didn't win last year and had to step up our game! Standard | Smoking Times and Temperatures, Hot Smoked Chicken Legs on the BGE – Fast and Tasty, No big words-- just clear instructions and how-to images. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. If you're in a hurry, you can just purchase chicken, season it with my original rub (Purchase formula here | Purchase bottled rub) and toss it on a hot smoker grate and it will still be one of the best things you ever tasted. Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. Roasts Nothing fancy tonight. Oysters Your email address will not be published. Place the chicken into a large ziptop bag. Prime Rib Baby Back Ribs I tried them both last weekend and they were a huge hit. Fill the picture with ½ gallon (2 quarts of cold water). On point! If you also like sauce or want to try it, you can add it about 10-15 minutes before the chicken is finished cooking. Preheat your grill to approximately 325-350°F with a direct fire. Place chicken leg quarters on the metal baking sheet that has been covered with tin foil. 99 Recipe and prep for right on. The heat should still be indirect which means you'll use the plate setter in the ceramic cooker.. most smokers are indirect heat by default. Many smokers struggle to reach these high temperatures and that's ok since drying the skin will help a lot. Separate the leg from the thigh and remove the skin from each piece. Use a ten pound bag of chicken leg quarters. Salt and Pepper chicken pieces.2. Big Green Egg set-up: 325F, raised direct. I do recommend you leave the water pan dry to help create a dryer environment in the smoker. Season the chicken wings with salt, pepper, and chili powder. That will provide plenty of smoke for the entire time they are in the smoker. Still love your products as well as my friends do. These will only take about an hour so keep a close eye on them. Season leg quarters on all sides. A quarter cut gets its name from consisting of 1/4th of the chicken and multiple smaller cuts make up a chicken quarter. Set the EGG for direct cooking (without the convEGGtor) at 600°F/316°C. You can leave the chicken overnight but know that brining does modify the texture of the meat somewhat and, in my opinion, it is best to not overdo it. Just brush it on and after about 8-10 minutes flip it over and add another layer of sauce to the other side. Just a plain ol grill with chicken. So I got the Big Green Egg fired up last night for the first time. Stabilize your cooker with a dome temperature of 350 degrees. All Beef Place the bag of chicken into a mixing bowl and into the fridge for 4 hours. 3. Lamb Shanks, All Fish Begin preparing the tandoori marinade by adding the cilantro, ginger, garlic and fresh squeezed lemon juice to a food processor. Chicken leg quarters on the Big Green Egg preview - YouTube I have had the Big Green Egg since about 2010 and it's a great smoker to use any time but especially in the winter months due to it's ability to hold awesome heat even when it's cold. Set this aside. The top ones were off the Egg. Loin I cooked chicken leg quarters. It can cook low and slow or hot and fast so it's super versatile and did I mention it's a chicken cooking machine! So correct answers above, congrats on a good eye. Some have even said that “no smoker should be without this book”! Salmon 2. Lamb Chops Pork Sirloin, Chicken Insert the convEggtor and get the Egg up to the desired temperature of 275°-300° f. Place chicken on the grill and smoke to an internal temperature of 165°f (appx. 6 chicken leg-thigh quarters; Preparation. Another question I get is how to get the best smoke in a ceramic cooker such as the Big Green Egg. Keep the remaining rub for future use. Once the smoker/cooker is ready, place the chicken directly on the grate. Remove the chicken from the EGG and place in a cast iron skillet. Prepare Big Green Egg or other bbq grill/smoker for indirect cooking at 325⁰. I used a mustard sauce that I made from mixing equal parts yellow mustard with my original barbecue sauce (Purchase formula here | Purchase bottled rub) but you can also just use the original barbecue sauce by itself. Set up your Big Green Egg to direct grilling with a dome temperature of 325F. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! The answer varies depending on the length of time you'll be cooking but for a short run like the smoked chicken legs… What my first book touched on, this second book takes it into much greater detail with lots of pictures. Housemate was wanting BBQ chicken, so I got a pack of quarters and a pack of drumsticks. Reserve 1/2 cup of marinade for basting and then pour the remainder into a shallow dish or a resealable plastic bag. Pulled Pork How long do you cook chicken quarters on the Big Green Egg? Some have made their own purchase and we all enjoy the competitions we do against each other. To make the brine for this chicken, combine ½ cup of kosher salt into ½ gallon of water and stir until the mixture is clear. We all agreed it was the best sauce we have had in a while. 20 minutes. Set the EGG for direct cooking without the convEGGtor at 375°F/191°C. The archived version on the website will contains the ads. I love sauce on chicken to add another layer of flavor. Trout You decide you don't like the recipes.. you don't pay! Thanks Jeff for the great recipes. First fire up the grill/smoker/Big Green Egg or whatever you have. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. These hot smoked chicken legs do a better job of crisping the skin than you get cooking them low and slow in the smoker and they still end up pretty darn smoky. BGE does not pay me to say that although, (if company officials are reading this) I'll happily discuss affiliate commissions. Both had their own flavors and both were good. The answer varies depending on the length of time you'll be cooking but for a short run like the smoked chicken legs, I use 2-3 small, completely dry wood chunks laid just off center so they get hot enough to smoke but not burn up quickly. London Broil Leg/Drumstick Check the temperature of the chicken and when it reaches about 175-180°F, remove it from the smoker/cooker grate and serve immediately. Short Ribs All Chicken I'm looking forward to trying the Texas style rub in the near future! Fold chicken wings under and tie legs together. 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw … This chicken came out fantastic and is fairly easy to reproduce. Personally I enjoy the cold ones that go with good friends and great BBQ. Sprinkle the rub all over the drumsticks (the rub is more than you will need, so save the rest … Zest the lemon and set aside for later. No worries! Burnt Ends Mix the marinade ingredients in a small bowl and whisk until well blended. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. Rack of Lamb If you don't have one, you can check them out at http://www.smoking-meat.com/thermapen. Smokey goodness. That stuff is delicious and the more that sticks, the better the flavor will be. -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. Pull the skin back up so it protects the meat. Make mustard sauce by mixing equal parts yellow mustard with Jeff's original barbecue sauce. Crown Roast The done temperature for chicken is normally 165°F but since these are chicken legs and have a lot more fat internally, we'll get better results by cooking these to 175-180°F. Reserve 1/2 cup of marinade for basting and then pour the remainder into a shallow dish or a resealable plastic bag. Make sure you are reading the email version rather than the archived version on the website. CS Ribs This recipe is specifically made for a ceramic cooker such as the Big Green Egg but it will also work well on a pellet smoker or any smoker that can cook at 275°F or higher. The files did not come thru right but Jeff was prompt to get it fixed. Big Green Egg Daisy Wheel settings to achieve 350 degrees. Steak This guy made this video a couple of years ago. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. Brisket Set the EGG for direct cooking without the convEGGtor at 375°F/191°C. Had the Egg at about 375º - 400º. -Peter S. Love the original rib rub and sauce! The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. I did these hot smoked chicken legs on the BGE coated with my original rub (purchase recipes here) and original barbecue sauce (purchase recipes here) and they turned out about as perfect as can be. 2/12-4 hours). Breast Chuck Roast PREPARATION Ignite the charcoal in the Big Green Egg and heat the EGG, with the convEGGtor, to 200-210°C. Leg of Lamb When using chicken legs, apply the rub under the skin of the thigh by carefully lifting the skin. Legs, All Lamb You mentioned making sure the legs are dry. Corned Beef We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Mix the butter and the garlic powder together. 2 lbs boneless chicken breasts (or leg quarters) 1/4 cup brown sugar ½ cup soy sauce 2 tablespoons cider vinegar ½ teaspoon ground ginger 1 clove minced garlic ⅛ teaspoon pepper 2 teaspoons cornstarch 2 teaspoons water, garnish with … Pour the brine mixture over the chicken legs to cover. After drying it is time to add the good stuff to the outside of the chicken.. apply my original rub (Purchase formula here | Purchase bottled rub) all over the chicken and try to peel down the skin and get it on the meat wherever possible. Scallops There are typically leg quarters that contain a thigh, portion of the back, and wing as well as a breast quarter that has a breast, wing and another portion of the back. -Darwyn B. Sure, chicken breasts get a lot of attention these days as people look for easy and delicious ways to eat healthier, but you can't deny the deliciousness of a well-cooked chicken leg. Brush the outside of the chicken with a little bit of olive oil, sprinkle the rub over the chicken and press it in gently. He obviously wasn’t very experienced at the time in how to prepare for shooting the video—as he admits in the comments on his YouTube page—but, he does have a great idea on how to finish off chicken that’s been cooked sous vide style for 4 hours. Place the chicken pieces in a large two gallon zip lock bag. The chicken after coating with flour. Pork Belly Back Ribs Of course, most of this is completely optional. Light your Big Green Egg with your wood selection. For longer cooks, I mix wood chunks into the charcoal or I lay a larger split of wood off center, right on top of the charcoal. If you are new to the Green Egg, you can adjust the temperature inside the grill by adjusting the vents at the top and bottom. If you enjoy the newsletter and would like to do something helpful, then.. Place the legs on a sheet pan with a paper towel to absorb the moisture and put them back into the fridge for a couple of hours or longer. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! Place a ½ cup of Morton's kosher salt into a large pitcher. Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. Followed your rib recipe and everyone loved them. Been with your newsletter for a few years now, all I keep getting lately is the version to buy the recipes (rub and sauce) which I Already have. Can't wait to do a beef brisket. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. In the Big Green Egg, do this either by using the convEggtor (legs pointed up) or 2 BGE half moon bake stones placed under the grill grate. Shrimp Wings, Turkey Further dry the chicken skin by placing it on a paper towel lined sheet pan and into the fridge for a couple of hours. Add Pecan wood chunks to hot coals for smoke flavor. We used a Big Green Egg with a raised grate so that the bird cooked about 12 inches above the charcoal. Place each leg quarter … Combine AP Rub, Ground Chipotle Pepper, and Cumin. Spread the chicken legs and/or drumsticks over the grid, close the lid of the EGG and roast the chicken for approx. Carve and serve. Set the Egg up with the plate setter legs up, a grid on the plate setter and a raised grid clipped onto the main grid. Tilapia, All Seafood Let the chicken cook for 10 – 15 minutes skin before flipping them over. I got some chicken leg quarters for my 2nd ever cook on my BGE and thought it would be a snap to find a somewhat basic, simple recipe. -Susan T. Thank you for the great advice. Tenderloins Sirloin Tip I usually go for 450 degrees with the lip open and flames dancing. Would you recommend putting any olive oil or anything on the chicken before applying the rub? Tenderloin All Turkey 6 chicken leg-thigh quarters; Preparation. I often have people ask me if they can brine overnight– a better option would be to brine for a few hours, rinse and pat dry then allow the chicken to air dry overnight in the fridge. Pork Steak Instructions. -Charles W. Love the sauce and rub recipes. Skin was a little more crisp off the Weber, but not much. Once you order, there'll be no more recipe ads in the. Cook for 10-15 minutes, or until the cheese is melted. Add the chicken to the EGG. Season with the granulated garlic, salt and pepper and set aside. Tri-Tip Steelhead Trout Apr 10, 2017 - OK, I'm lazy. Brush on sauce during the last 10 minutes if desired. Delicious stuff! Flip 90° every 5 minutes and baste with garlic butter until an internal temperature of 165°F/74°C. CS Ribs I should have spatchcocked a chicken, but I had leg quarters in the frige. I recently purchased both recipes. Allow the chicken to rest for 12-20 minutes. Quarter Your email address will not be published. The next morning you'd only need to add rub and it's ready to be cooked. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Mustard, oil, etc) or just apply it completely dry?