Chicken Quarters might be one of the most slept on cuts on the grill.

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Издатель
Mustard BBQ Chicken Quarters
(SNS Master Kettle, direct heat 300°F)

Seasoning: Dales seasoning SmokeHouse Rub

Sauce: 3/4 cup + 3 tosp yellow mustard, 1/2 cup + 2 tbsp water, 3/4 cup ACV, 1/4 cup + 1 tbsp brown sugar, 1 tbsp + 2 1/4 tsp garlic, 2 1/2 tsp onion, 2 1/2 tsp black pepper, 2 1/2 tsp Worcestershire, 1/2 tsp + 1/8 tsp chili powder, 1/2 tsp + 1/8 tsp Korean chili flakes, 1 tsp kosher salt, 1/4 tsp cumin, 1/4 tsp sweet paprika. Boil, remove from heat, then whisk in 11/4 cups ketchup + 1 cup + 2 tbsp honey.

Cook:
1. Pat quarters dry, coat with Dale's Smoke House Rub.
2. Grill direct at 300°F, skin-side down first. Flip every
8-12 min.
3. At 155°F, start saucing (thin coats). Flip every 3-5 min
so it sets.
4. Pull at 175°F, rest 5-10 min.

Save this for your next cook-this sauce is a cheat code.
Категория
Блюда из курицы
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