I like to season as much under the skin as possible on Poultry as I do on the skin. So I skinned some Chicken Leg Quarters carefully to keep the skin intact and rubbed the chicken with some Roasted Garlic EVOO, Jans Dry Rub on 3 and Fagundes Seasoning on the remaining 2.
Re-skinned the Chicken Leg Quarters, applies another coating of EVOO, and Seasonings.
Preheated the MAK 2 Star to 400º using Apple wood BBQ pellets. Setpoint to SMOKE for 1½ hours, then bumped the temperature to 350º until the Internal Temperature reached 180ºF. Rested under a foil tent for 20 minutes.
The money $shot … Chicken Leg Quarter, some fried red taters with onions, and a little salad
Leave a Reply