{"id":1753,"date":"2011-12-16T12:07:41","date_gmt":"2011-12-16T20:07:41","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=1753"},"modified":"2011-12-16T12:07:41","modified_gmt":"2011-12-16T20:07:41","slug":"pre-seasoned-chicken-leg-quarters-test","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/pre-seasoned-chicken-leg-quarters-test\/","title":{"rendered":"Pre Seasoned Chicken Leg Quarters Test"},"content":{"rendered":"

\"\"<\/p>\n

I was honored to be asked my opinion on some pre-Seasoned Chicken Leg Quarters that may hit local markets early next year.\u00a0\u00a0 The Chicken Leg Quarters were seasoned with Garlic, Salt, Orange Citrus Flavor, Paprika, Spices, Onion Powder, and were Artificially Colored.<\/p>\n

Used a time tested method of smoking the chicken for 2 hours before increasing the temperature to finish the cook and crisp the skin.\u00a0 Preheated the MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill to 180\u00baF (SMOKE Setpoint) with Hickory<\/a> wood BBQ pellets.<\/p>\n

\"\"<\/p>\n

After 2 hours of Smoke, increased the temperature to 325\u00baF until the Internal Temperature<\/a> of the chicken legs reached 180\u00baF.\u00a0 Note how nicely the chicken browned.\u00a0 Removed the Chicken Leg Quarters and rested under a foil tent for 15 minutes.\u00a0 Time frame:\u00a0 20 minutes preheat; 2 hours smoke @180\u00baF; 35 minutes @325\u00baF; and rest for 15 minutes.<\/p>\n

\"\"<\/p>\n

The Money $Shot$ … A Chicken Leg Quarter served with Spanish Rice and Pinto Beans …<\/p>\n

\"\"<\/p>\n

The Chicken was very moist and done to perfection with an exceptionally crisp skin but we unfortunately we don’t eat the skin anymore.\u00a0 Without the skin it came down to the natural chicken flavor which although delicious was … well plain chicken!!\u00a0 Had I taken bites with the skin I presume that the seasoning would have enhanced the chicken flavor.\u00a0 I will test my theory with a half chicken I have with the same seasonings.<\/p>\n

I prefer to season under and on the skin but seasoning under the skin may not be a viable option for a commercial product.\u00a0 Chicken halves and\/or parts are easy enough for me to prepare but not when mass produced.\u00a0 My recommendation would be to inject the chicken leg quarters with a solution of the seasonings to compliment the outer seasoning.<\/p>\n","protected":false},"excerpt":{"rendered":"

I was honored to be asked my opinion on some pre-Seasoned Chicken Leg Quarters that may hit local markets early next year.\u00a0\u00a0 The Chicken Leg Quarters were seasoned with Garlic, Salt, Orange Citrus Flavor, Paprika, Spices, Onion Powder, and were … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-1753","post","type-post","status-publish","format-standard","hentry","category-chicken"],"yoast_head":"\nPre Seasoned Chicken Leg Quarters Test - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/pre-seasoned-chicken-leg-quarters-test\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pre Seasoned Chicken Leg Quarters Test - 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