So how does one roast a topless Chicken? Easy … hang it upside down in a Char-Broil Infrared Smoker, Roaster, Grill (SRG)!! A couple of weeks ago I carved out the upper part of a chicken to smoke/cook a nice Bone-In Chicken Breast and this is the bottom half consisting of Leg Quarters and backbone. Rubbed Annie’s Roasted Garlic EVOO and Plowboys BBQ Bovine Bold On/Under the skin.
Using the SRG Chicken Thigh Accessory I set the SRG to HIGH and kept the Lid Open. The Internal Temperature (IT) started at 46ºF. The Maverick ET-732 Remote Smoker Thermometer works great in the SRG cause the probe wire is heat resistant to 716º F and can displays barbecue temperatures up to 572º F.
Took an hour and 15 minutes for the Chicken Leg Quarters to reach an IT of 180ºF. Removed and rested under a foil tent for 20 minutes before serving.
The Money $Shot$ … A scrumptiously roasted Chicken Leg and Thigh served with some leftover Scalloped Potatoes and steamed Squash!!
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