Discussion in 'Poultry' started by jacobtia, Mar 13, 2011.
Hope everyone enjoys the qview!
I'm certainly enjoying it!
Great looking Q you have there..Nice job... Was that a brine or a marinade on the chicken and what rub did ya go with?
Looks great. I love chicken quarters. Yes, kick with the details on what was in those pots!
I used the slaughterhouse brine that was shared in another thread I had started. The rub was my own blend. Paprika, brown sugar, galic powder, onion powder, celery salt, and ground red pepper.
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
Crezy Jake's Rub
1/3 cup paprika
1/3 cup brown sugar
2 tsp garlic powder
2 tsp onion powder
1/2 tsp celery salt
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp ground red pepper
Man, I even missed this one, jacobtia...I'm slippin'!!! LOL!!!
Nice and crispy charred skin goin' on there! I do like to get the skin crisp if I leave it on...if not crisp, I see no point in going skin-on.
I just did a batch of lower temp smoked leg quarters for a back-up to a longer smoke a few days ago...a quicky prep and brine, and I left the skin on those ones...pretty chewy...should have peeled it off that time.
Yours are looking just they way I like 'em!
Everything looks delicious Jake! Great job!