♪ 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 and got the hogs on the run ♪
(saxophone solo)
- [Voiceover] Welcome to BBQPitBoys.com.
Today, we're smoking up some chicken quarters at the pit
and it's real easy to do.
All right, we're doing chicken quarters,
and what is a chicken quarter?
It's legs, it's thigh, and it's some of the rib bone
attached right here.
And this is the way they come.
These are about one and one quarter pound each
and there's not much you have to do to prep them.
You just pull off some of the fat, cut off some of the fat.
You'll find it on these pieces.
These have already been washed and cleaned.
And here, like I said, cut off the fat.
You don't need it.
It's not doing you any good but leave the skin on.
Oh yeah, you can see the rib bone in there,
attached to the thigh and the leg.
And here, again, just trim off that globs of fat
right there, all right.
Now, if you've never had smoked chicken quarters before,
you definitely gotta check this out.
Now, before smoking these chicken quarters,
we're gonna marinated them.
And you want to do these a good six hours or so,
maybe eight hours, but certainly over night.
And here, I'm throwing these chicken quarters in a
two-and-a-half gallon plastic bag.
Use what container you like but these plastic bags
work really well.
And we're gonna marinate them in what they call
Italian dressing.
And for those of you who are not in the states, who have
no clue what Italian dressing is, this is it.
It's plentiful here in the states.
It's a ton of it.
It's very inexpensive.
It's oil, it's vinegar, it's some water and some seasoning.
Now, if you don't have some bottles of it available,
make your own.
Here, I've got a couple of cups of oil.
I'm adding maybe a quarter cup to a third a cup of vinegar
and here I've got Italian seasonings.
Italian seasoning is simply basil, 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 gonnna need 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 emulsify the oil and vinegar,
we're adding a little bit of beer.
You can add a couple tablespoons of water and that'll do it.
Now, we'll pour this Italian dressing into the bag
and of course, that's not enough.
We're gonna need more than that so I'll take this
bottled Italian dressing.
It works good.
Oh yeah.
Now, as I was saying, you want to marinate this over night.
At least six hours, six to eight hours will be perfect.
You put them in the fridge
and the marinating will help tenderize
and it's gonna give it a lot of moisture
for when we do the smoke, right?
All right.
We mixed it up.
Man.
And we'll throw it in the cooler.
In the meantime, so we don't tick off the food police,
we're gonna wash down the board.
Yeah.
(laughs)
All right, through the miracle of time, or we already had
a bag of this marinated for six or seven hours,
these chicken quarters are marinated.
Now what we'll do is take them out of the bag
and drain off some of the marinade like that.
You can see they've absorbed a lot of the oil and vinegar.
Now, these are smoked and this is how
we're gonna smoke them.
These are not grilled chicken quarters.
These are smoked.
So the first couple hours, we're gonna throw them
on a smoker at a temperature of about 275 degrees.
You can even go 300.
This is a fast smoke.
It doesn't take much to smoke up these quarters.
Oh yeah, these are gonna be good.
You'll want to make a bunch of them because you want
them chicken sandwiches later on, right?
All right, like I was saying, a couple hours
at a fairly high smoke temp.
Now, about an hour has gone by and you can see
the coloring has taken on.
That's because of the smoke.
And we're just moving things around
to be assured that we got some even cooking going on.
(funky jazz music)
All right.
Two hours.
We've been running a temperature 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 half hours into this and now,
we're gonna sauce them.
Just throw them in a big pan like this.
And although, technically, you could probably eat these now
but nah, we gotta do the sauce that makes them real good.
So we've got our homemade barbecue sauce and we're gonna
put it all over these quarters.
This is where it gets good.
Now, of course, you can use your own favorite sauce.
(funky jazz music)
All right, back on the smoker.
Slather that sauce all over.
Ah man, are you getting hungry or what?
Now this here is Pitmaster Privilege.
If you got a secret stash going on, just sprinkle on
some of that rub.
We're adding another layer of flavor.
(laughs)
This here is Pitmaster Privilege.
You can add the heat or the sweet.
And, of course, it goes perfect with the smoke.
All right.
Now, another half hour has gone by
and we're just gonna hit it with more sauce.
We've got some left so why not?
Now, because we're smoking,
these are not gonna produce real crispy skin.
You need higher temperatures to do that.
But you want the skin to be tender
and this is how it's done.
Take a look, all right.
You can see that skin has been tenderized.
We've got a little bit more to go
and you keep going until you get
the skin the way you like.
(funky jazz music)
And again, through the miracle of time,
(low exhalation)
these quarters are done.
We're gonna throw them in the pan, let them rest a bit.
Now, you have the option of taking this
to a much higher temperature.
Grill if you want to make the skin real crispy.
That's your choice.
(uptempo rock music)
This skin will pick up one's bite.
You watch.
Oh baby.
We're eating good tonight, Martha.
Now, I say it's time to eat.
And, of course, we do apologize for eating
in front of you like this but
we call this Pitmaster Privilege.
(laughs)
Ah man, sauced out.
(whistles)
Tender.
Perfect.
Can you smell that?
It smells good.
Now you can serve these up any way you want.
We've got the homemade 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 looking for recipe for your pit,
check out BBQPitBoys.com.
(bird caws)