shootthebunnies
Assistant Cook
I am going to put some chicken quarters on the ECB for supper this evening. I plan on pulling them for sandwiches. I am going to inject them with a homemade sauce to get the flavor throughout and put a rub on at the end. Going to use a mix of cherry and hickory wood.
Questions are
1. How long and how high of heat should I cook them?
2. Skin off or on?
If you have any other advice on chicken please send it my way!
Here is the rub
1 cup packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon mustard powder
1/4 teaspoon onion powder
1 teaspoon cayenne pepper
Here is the sauce recipe
2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 (8 ounce) can tomato sauce
1 cup corn syrup
1 cup molasses
1 (6 ounce) can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon garlic pepper blend
1 tablespoon liquid smoke flavoring (optional)
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt
Thanks in advance
Willis
Questions are
1. How long and how high of heat should I cook them?
2. Skin off or on?
If you have any other advice on chicken please send it my way!
Here is the rub
1 cup packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon mustard powder
1/4 teaspoon onion powder
1 teaspoon cayenne pepper
Here is the sauce recipe
2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 (8 ounce) can tomato sauce
1 cup corn syrup
1 cup molasses
1 (6 ounce) can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon garlic pepper blend
1 tablespoon liquid smoke flavoring (optional)
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt
Thanks in advance
Willis