Smoked Chicken Quarters
Ingredients
Ingredients (Serves 4-6):
- 4 chicken leg quarters
- 1 cup BBQ chicken rub
- ½ lb apple or cherry wood chips
- Apple juice & apple cider vinegar (50/50 mix for spritzing)
Mel Chmilar Jr better known as DARKSIDE OF THE GRILL is an award-winning Pitmaster/pit builder, TV personality and bonafide Canadian that grills up in the great white North!
His presence is seen in countless magazine articles, TV programs and everywhere online. This BBQ Personality is best known for his live appearances at events around the world!
From Memphis in May or walking the stage at American royal winning Grand Champion in Key West Invitational to headlining closing ceremony at EGGtoberfest, across the world in New Zealand, Australia and Brazil as an international Pit Master he makes a show and gets the people fired up with his trademark Fire in The Hole!
Spokesman for Alberta Beef, the Canadian Beef Association and the International Farm Fair he has roots deep from farm to table, spending time working with butchers in every country he cooks in taking time to understand the different cuts and products from beef and pork to fishmongers and seafood. He’s also on the Pro cook team for Big Green Egg and a full-time caterer/event host in Alberta. Teaching in person classes and workshops this fire master has seen and cooked it all on a grill, in a smoker or over a live fire!
Preparation
Step 1
Pat chicken dry with paper towels. Rub generously with BBQ rub inside and out.
Step 2
Preheat BBQ to 325°F. Set up for indirect heat.
Step 3
Add wood chips to start smoke as directed.
Step 4
Place chicken on indirect heat. Smoke, spritzing with apple juice/vinegar mix every 30 minutes.
Step 5
Cook until the internal temperature reaches 175°F.
Step 6
Rest 5 minutes before serving.
