Doesn’t get any better than having one of our Sons and 2 of our 5 Grand Children over for a little sit down dinner. One of the Gran Children’s favorite dinner items is my Hickory Smoked Chicken Drumsticks and I didn’t want to disappoint them! I decided to test out an all purpose Beef and Chicken Seasoning that I’m developing to possibly market in the near future.
Even though the cost of Poultry, like all other meats (Beef, Pork, Turkey, Fish) is constantly rising there are times when you can find unadvertised specials at your local grocery store. That’s what I found the other day … Chicken Quarters nearing their use by or freeze date were instantly marked down $3. I was able to buy 5 Chicken Quarters and 6 Drumsticks for under $7. Not a bad find!!
When smoking/cooking Poultry I always prefer that my Chicken has skin and bones and when seasoning Poultry I highly recommend pulling the skin back, rubbing the meat with a good Extra Virgin Olive Oil. Otherwise you’re only seasoning the skin which in our case is not eaten. I prefer to use Annie’s Roasted Garlic EVOO for that added flavor profile. Seasoned the Chicken liberally with my seasoning but you can use your favorite Poultry seasoning before replacing the skin. Lightly rub the Chicken skin with EVOO and the Poultry seasoning. Wrap in plastic and rest in the refrigerator for 2 to 4 hours before cooking.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225ºF with Pacific Pellet Gourmet Hickory Wood Pellets. Hickory smoked the Chicken Quarters and Legs for an hour before bumping the MAK 2 pit temperature to 375ºF until the internal temperature of the Chicken dark meat reached 180ºF.
After the Chicken Quarters and Legs reached an IT of 180ºF I rested them under a foil tent for 20 minutes before serving. Served the Chicken with Infrared Baked Potatoes in the SRG and a nice salad.
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