Pollo en el Weber: chicken leg quarters on the Weber

[MauroBBQ]

Hola from Juárez Mexico
Hope everyone is enjoying Easter weekend!!!
Today was chicken on Weber Performer

Rub made with
Weber's chicken run (unsalted)
Paprika
Chile rojo powder
Onion powder
Kosher salt

Used lump charcoal

And my recent made large Weber basket, made from 2 regular baskets works GRATE!!!

Cebollita de rabo (green onions) sprayed w some olive oil and added same rub as chicken

Things to learn:
1) start the cook with more time. (Earlier) since this was an indirect cook, chicken takes longer to reach safe temp
2) learn to better control heat. Started with half chimney lit and the rest unlit. Vent full open temp went up to 600f, closed lower vent to 1/4 open and temp went down to 300f, got scared (I know sorry I'm new) open full again bottom vent closed half top vent. Basically the temp played with me all afternoon

At the end it took about 3hrs to reach internal temp 165f, but not off the bone meat and the skip was leather like
Meat did taste great... very good rub
Red wine also taste very good

Still learning...

keep enjoying the weekend where ever you are in the world!!!
Mis mejores deseos para ustedes y sus familias


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[SmokeVide]

Looks delicious. Have never done green onions like that. Gonna have to try it!

[MauroBBQ]

@SmokeVide
Hola
I did a cross cut on head of onion
This aid cooking time and allow seasoning to go in




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[pbe gummi bear]

I've found that chicken cooks better at high heat and gives you that crisp skin. You can get extra smoke flavor into the chicken by using smoke wood, and presalting or brining the chicken makes it very tender.

[GoAnywhereJeep]

Parece muy rico. Me gusta tambien hechar cebollitas en la parilla asi.

[mhiszem]

Yum!


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[addicted-to-smoke]

Looks good. I would have been challenged, too. Lump gives a ton of heat and then dies quicker ... I never really learned how to keep it going consistently, and that's why I use briquets almost exclusively now. What I love about lump is that you can toss it on to quickly boost heat without as much worry about acrid smoke, like briquets would cause.

I'm better with unsolicited advice than I am with execution, so I'd suggest resisting the temptation to add meat until after you're "sure" the kettle temp has stabilized.

... or just take advantage of the circumstance ... if you do find yourself in a similar situation again, where initial temp is too high, consider a smaller kettle vent adjustment and let the chicken ride the high temp. Legs and thighs can take the heat, and really all it does is shorten the cook time.

[Darko]

That looks great! I would eat that any day of the week.

[Big Dawg]

Don't worry @MauroBBQ, you'll get plenty more opportunities to fine tune.

I agree that chicken like a higher heat, even if it's indirect, in order to get the skin anywhere near crispy.  I'm going to to steal your scallion trick ! ! !





BD

[MauroBBQ]

@addicted-to-smoke
@Darko
@Big Dawg

Tanks for the feedback and replies
Will keep trying and I know my familia is happy about that, since they are the ones enjoying the food


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[inkaddictedchef1]

Looks great!  There's something to be learned from every cook.

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[hawgheaven]

It all looks GRATE!!!

I ALWAYS have my top vent wide open, and adjust heat from the bottom vent(s). Believe me, try this. And yes, lump burns hotter and faster. Gotta keep that in mind, and adjust accordingly. Sounds like you were choking the coals by adjusting the top vent. Air flow is from the bottom of the kettle, exhaust at the top. The exhaust needs to have a free flow... don't choke it.

[MauroBBQ]

@inkaddictedchef1
Thanks, always learning process
@hawgheaven
Gracias for the tip
Next chicken meal will try your vent recommendations
Saludos greetings from Juarez Mexico!!!


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[GoAnywhereJeep]

Rick Bayless did a great episode a number of years back on his show featuring 'Sinaloa Roadside Chicken."  I have all ingredients on hand and have made this recipe many times now. The first link has a link to the episode.

http://livewellnetwork.com/Mexico:-One-Plate-At-A-Time/episodes/-Quest-for-Fire/7580813

http://www.rickbayless.com/recipe/grilled-roadside-whole-chicken-with-knob-onions/

[Schaefd2]

I love chicken leg quarters and you did great!! Unless I am snaking it up, I always prefer lump. I cook leg quarters like you did here and I use a full chimney with both vents wide open. 45 minutes later, we be eating GOOOOOD!

And I am also stealing the green onion trick!!