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Smoked Chicken Leg Quarters | Honey BBQ Chicken Quarters on the Pit Boss Austin XL
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- Опубліковано 12 бер 2021
- The BEST Smoked Chicken Leg quarters glazed in honey bbq sauce. I smoked these chicken leg quarters with apple pellets at 300 degrees. I started them off by trimming off some excess skin then seasoned them with a base layer of all purpose seasoning and then a second layer of how to bbq rights bbq rub. Then I put them on the smoker and after 1 hour and about 10 minutes they were reaching 165 so I glazed the chicken leg quarters at this point. For my glaze I mixed together 1 cup of sweet baby rays bbq sauce 4 table spoons of honey and 2 table spoons of apple cider vinegar. I let the chicken leg quarters sit in the glaze on the smoker for about 15 minutes until they hit 175ish internal temp. Then I let them rest for 10 minutes and cut in to enjoy!
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This is my kind of channel, just a dude who loves good food. 👍 keep doing what you are doing!!
Thanks bro! Appreciate the feedback. I will keep on keeping on!
You just about nailed it when you said it and you need to make a t-shirt now. You are “The Bob Ross Of Barbecue Sauce” disregard if someone already mentioned it.
Hahah no no one has ever said I should make a t shirt. that's not a bad idea I should try to make one
Great Vid man love what your doing, bringing the bbq lovers together and home cooking with the fam. Great work
Thanks for the feedback! If there is one thing everyone of all walks of life can get together on it's definitely food!
Darn right, @Toy!!!
This video is refreshing.... cooking with no real rhyme or reason and turns out really good... Dude had me laughing the whole video. Gonna go cook my quarters now
Thanks! Hope they turn out great!
Man your videos have made me a rock star at the potlucks much Mahalo my dude 🤙🏾
Glad to hear it bro! I got plenty more bangers coming!
Chicken processing plants use Paracetic Acid to sanitize the chicken from salmonella. Its a combination of Hydrogen Peroxide and Acetic Acid (the part that makes vinegar sour). Its diluted with water and the done in a chiller. Some poultry plants use Chlorine but that has been less prevalent in recent times. The plants also use dry ice to keep the chickens cold.
Very interesting! Thanks for sharing this knowledge.
Great video Food with Nick. I used you technique and my chicken came out great. Thanks for the info!!!!
Thank you!
Love the video man! Keep making them!
Thank you! :D
Awesome video bro, chicken looks amazing!
Hey thanks bro! Appreciate the feedback
I liked how it tastes too but I'm a biased judge lolol
@@Nicks-BBQ anytime bro! just subbed to your channel
Another winner buddy !
Thanks! I have a lot of fun making these videos. Even more fun eating the food -.- lol
Thanks, my first pellet smoker today, Thousand Oaks, Ca.
Hope everything turned out great!
Looks tasty. You might want to try reducing the glaze a little in a sauce pan on the stove to make it thicker.
I'll keep that in mind.
Then it will be sauce. Not glaze. Right?
so i worked at a chicken plant and the solution they use is called spectrum 2000 if i remember correctly it is and antimicrobial agent and peroxide one the chickens are gutted they go into the pre chiller for about 30 mins then to the chiller and that is where the solution is at they slowly go from beginning to end and it takes about three hour in the solution i work alongside usda and when birds went in average lbs was 9 lbs when they came out they were 13 to 15 lbs sold by the pound kinda sus i know. a buddy of mine there worked on the maintenance crew and a line burst in his face with the spectrum solution and it burnt his face bad. corrosive we poured milk vinegar on it to neutralize but it did its damage. so there is the solution you asked about i feel its to make the bird weigh more so they can make more but thats me
Wow thank you so much for this information. I think it is kind of strange that the solution they use to kill bacteria and what not is capable of burning someone's face... And then that gets absorbed by the chicken... And then we eat it....
8 tablespoons aka half a cup. so you are going on a two to one sauce to honey ratio. With just a little extra brightness and acidity from a couple tablespoons of ACV.
Good observation. I should have caught that lol would have been easier to explain.
You draw a happy tree on a chicken breast with some bbq and I'll think about calling you the Bob Ross of BBQ...
I might have to take this name seriously.
Good video, bro
Thanks!
Good job. I enjoyed it.
Thank you! I appreciate the feedback
I too am a fat guy who loves to cook. Nice video! 👌🏼
Looks like we are automatically friends lol. Glad you liked the video!
Nice Vid, keep em coming bro.
Thanks bro!
What up Bob Ross. Thanks for the video!!
HAHAH thanks
That was the tail….aka the last part over the fence !
Hahaha the last part over the fence I like that!
yes a chicken tail, we call it the Parsons Nose in Australia :-)
Thanks for letting me know!
Bro this is exactly what I do with my sauce. Instead of vinegar i use Texas Pete. 👍
I'll have to look into that as an option for the future!
That’s 10 minutes I’ll never get back
What made it worse is the time you took to type out the comment. If you call customer service we can try to get you a refund.
"The Picasso of the Pit Boss"
Hey thanks I appreciate that :D
Genuine to a fault! Love it!!! Thanks‼️ Surrounded by way too much “plastic” on the Tube 😒
Glad you liked the video! Just sharing my love with the world!
Why did you cook it all the way to 175 when the chicken is safe to eat at 165? Just wondering… I clicked on your video because I’m planning on cooking some this week. Thanks
Great question! Leg and thigh meat have more connective tissue than a breast that is super lean. To break down those tissues you need to get it to a higher temp. This will make the leg and thigh more juicy. It is safe to eat at 165 but for dark meat 170-175 will make it better. You can look this up online to verify. I got my info from thermoworks thermometer company. Thanks for watching hope your chicken turns out great! If you have any other questions feel free to ask :D
@@Nicks-BBQ Awesome! I knew I was missing something. No need to search it up I believe you, and yes hopefully it comes out great. Thanks for the tip!
My recommendation for smoking is just to have a good thermometer. Much easier to trust the number on the probe than to guess on timed recipies.
Legs & thighs are BETTER @ 175°. Pulls off the bone easier, cooks the skin more. At 165° it’s just barely cooked enough.
I've taken mine to 190. Breaks all that tissue and everything down, chicken always stays nice and moist if you keep them glazed after that skin starts to crisp up.
Is the skin crispy, rubbery or what? Loved the video!!!
Skin was medium leaning to the crispy side. Not crispy like seared on a cast iron or anything but good enough to eat!
You sound like a young John madden 😂 Great vid keep it up
Thank you! I appreciate that. I will keep it up :D
Try this! Thanks man
Enjoy!
That's what she said.
Not sure what you're talking about lol. I said a lot of things in this video?
Thanks!
Thank you so much!
Your Right tail great video
Haha thanks
no smoke flavor at 300 like they say.. you must have used smoke tubes?
You can get smoke flavor at 300. Its going to be light on smoke. It's chicken anyway, not supposed to have a super deep smoke flavor. At least in my opinion. If you want a deep smoke flavor on chicken but still want crispy skin you'll have to use smoke tubes forsure.
@@Nicks-BBQ Smoke tubes or dribble the skin with melted butter at least 10 minutes till the end of the cook.
What was your opinion on that Kinders?
The kinders is great dude! I actually use that on my ribs too. I love the texture it adds over other AP seasonings. Usually they are ground up really fine.
So how long on the smoker overall?
Ita different each cook. You need a good probe to be sure it's cooked good. Last time at 250 to 275. It'll probably range around 2.5 to 3 hours or so.
I wonder how real maple syrup would be instead of honey. Or maybe combined with honey?
I use honey to add a sweetness to the sauce. I wonder myself if using maple syrup would change the flavor profile for better or worse. If you do try the recipe and use maple syrup let me know how it goes!
bob ross of BBQ....... BROBQ
Lol this is great!
What temp did you cook it at?
I think 250
lol 300
Thx
No problem!
Umm yes it the tail.
Thanks!
Shit that looked fkn good
It was a banger for sure!
That's the OIL SACK of the chicken NOT the tail!!! ☝️
Oil sack?! I'm so confused lol thought it was the tail bone
Add a little bit of brown sugar to your barbecue recipe
Not a bad idea. Thanks!
Tail
Knew it. Thanks!!
Wipe it down he didn't even wash or rinse the chicken 🍗 off 😮
I don't really ever rinse the chicken.
You should NEVER wash chicken! Any thing on there will cook off. Washing just spreads bacteria in your kitchen…
Never trust a skinny cook 😅😊
Haha I have lost like 60 pounds since I made this video but still fat so guess that's saying something hahahaHh
@@Nicks-BBQI followed your instructions and it was delicious
Messy
Delicious though
Stop talking and get to the point!!
You do know there's a way to skip to a later part of the video..
It grosses me out that you keep sticking your fingers in the sauce and tasting it. Yuck. Use a spoon or something if you have to taste it.
Why is that gross? I've never considered it to be so and never had anyone tell me it was. Just curious why it bothers you.
It’s bbq who gives a fuck
Sweet baby rays sucks. All store bought BBQ sauce sucks. Corn syrup, msg, preservatives and artificial flavors. Make your own, the right way.
Also, no offense bro, but you're no Bob Ross.
THANK YOU KIND SIR
Wash your meat and pat dry bro
Do sometimes.
NO! You should NEVER wash or rinse chicken! Anything on there will cook off. Unless you buy your chicken at some open air market, the chicken was properly prepped at the processing plant. Any potentially remaining bacteria will be eliminated with proper cooking.
Washing will only spread bacteria around your kitchen.
There are ZERO benefits to washing chicken. Only a placebo effect in your mind.