Smoked Chicken Leg Quarters, Lady Peas and Slaw...

We had our friends Bill and Joyce over last night. I smoked some chicken leg quarters on the Kamado, Joyce brought some fresh Lady Peas, and Mrs. Irish made some slaw with a head of cabbage out of our garden. Mrs. Irish made her homemade Alabama White Sauce for the chicken. Good eats with good friends...

That looks awesome

Cypress Inn (think that was the name) In Tuscaloosa use to make an awesome white bbq chicken dish - that wonderful restaurant got shut down

Looks great. Lady cream peas are my 2nd favorite pea. Zipper cream is the first. A little trick to great lady peas is get you tater smasher and smash some of the peas and it makes a thick cream sauce that is some count.

Yes. That’s a light and savory summery dish

nice!

Is count right there.

Looks great

White sauce recipe ?

How did you get the skin to crisp and brown?

This

I'll get it from Mrs. Irish when I get home.

Mrs. Irish just seasoned the leg quarters with some of our BBQ rub. I put them on the Kamado for about 1.5 hours at about 200 degrees with the skin side up for about the first hour, rotating the grate 1/4 turn about every 15 minutes. Then I flipped them skin side down and repeated the process for the remainder of time. I think they were about 175 internal temp when I pulled them off.

Direct or indirect heat?

Please hurry and post that White sauce recipe!!! I’m drooling over it.

Direct.

It about has to be direct to crisp up that skin. Nothing better than quarters done right.

That’s what I thought. I’m gonna start cooking chicken quarters on the Weber.

I've even thought about smoking some quarters and then doing a quick deep fry to get that skin extra crispy ... Anybody ever done that or am I thinking like a crazy person ?

I saw on one web site that you can sear the quarters for two minutes per side then put them on the smoker.

I've thought about that, but I would think it would be harder to get the smoke past already seared skin. But I haven't tried it so it may work fine that way.

There’s a catfish restaurant in Florence that smokes their chicken quarters and then batters deep fries them. They’re some count

I may be going that route. Battered would be awesome.

Are you talking about Newborns?

Yup. It has been 10 plus years since I was there. My buddy ordered chicken and I looked at him like he was crazy. The fish is really good. He gave me a piece of the chicken he ordered, surprised I could taste the smoke after being fried. Grant is a heck of good cook and knows how to smoke/bbq.