Poochie Posted September 1, 2015 Report Share Posted September 1, 2015 It's amazing how good a chicken leg quarter can be when cooked on a Komodo. 300 degrees for one hour and they were done. Juicy city with leftover baked beans and mixed greens. I thought about doing them on the Weber gasser, but why? The Komodo comes to temp so fast. Good supper. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 1, 2015 Report Share Posted September 1, 2015 Poochie, you need your knuckles wrapped for even thinking about doing them on the gasser! They look perfect Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted September 1, 2015 Report Share Posted September 1, 2015 Poochie - wonderful color on tose leg quarters and that money shot is out of this world! Nicely done. Kudos! Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 1, 2015 Report Share Posted September 1, 2015 (edited) Great looking leg quarters. Love the fine China reflection in the KK - priceless Edited September 1, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 1, 2015 Report Share Posted September 1, 2015 You know I'm just teasing right? Quote Link to comment Share on other sites More sharing options...
tony b Posted September 1, 2015 Report Share Posted September 1, 2015 Good one, ckreef! Poochie, what was the rub on the cluck? Did you get crispy skin at only 300F? I generally find that it takes 375F - 425F to get crispy skin; cooking time is secondary to temperature. Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 1, 2015 Author Report Share Posted September 1, 2015 Nope, skin wasn't crispy, but I ate it anyway. I use a homemade rub consisting of 1 part sugar, paprika, and black pepper and 1/2 part salt. It's good on everything except steak. And no problem there ckreef, most of my pictures will have my custom made china from Walmart. Except for steak, I usually eat BBQ on paper plates. There are exceptions, but not many. The reflection in Bolo is pretty cool! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 1, 2015 Report Share Posted September 1, 2015 Great looking food. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 1, 2015 Report Share Posted September 1, 2015 The reflection in Bolo is pretty cool! I thought it was pretty cool myself. That is one shinney KK. All your pictures have interesting color reflections. Quote Link to comment Share on other sites More sharing options...
kjs Posted September 1, 2015 Report Share Posted September 1, 2015 Looks very good. Nice pics too! Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 1, 2015 Author Report Share Posted September 1, 2015 Poochie, you need your knuckles wrapped for even thinking about doing them on the gasser! They look perfect OK MacKenzie, how do you wrap someone's knuckles?? Yeah, I know. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 1, 2015 Report Share Posted September 1, 2015 Poochie, keep the bad puns and jokes in that other thread, OK? It's not polite to be sneaking them into other parts of the Forum! Just sayin' Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 1, 2015 Author Report Share Posted September 1, 2015 By golly if one gets to suffer, they all get to suffer. Now go harvest your "crops." Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2, 2015 Report Share Posted September 2, 2015 Funny, but I will be harvesting my crop this weekend, my hop crop that is!! Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 2, 2015 Author Report Share Posted September 2, 2015 So that's what you're calling it now? Hops? Remember your favorite Cheech and Chong limerick? No stems no seeds that you don't need.... Acapulco Gold is... bad a** weed! OK, move along...nothing to see here. Quote Link to comment Share on other sites More sharing options...
bgrant3406 Posted September 2, 2015 Report Share Posted September 2, 2015 So that's what you're calling it now? Hops? Remember your favorite Cheech and Chong limerick? No stems no seeds that you don't need.... Acapulco Gold is... bad a** weed! Wait, I've got this thing I want to do with the papers... Sigh...Acapulco gold take 157.... Quote Link to comment Share on other sites More sharing options...
