I fell in love with BBQ when I fell in love with my husband. Even though when we got engaged I thought his favorite food was Mexican when in reality it was Barbecue. Come to find out, he ate Mexican food more in college because it was cheaper--- go figure. :)
When we could finally own a smoker, we now thrive off of smoked meats, because they add such a unique depth to a routinely ordinary meal. The nice thing too about this dish is that the rub is difficult to mess up! You really can use whatever rub you want. If you prefer more garlic, then add more garlic; if you like spice, then add more cayenne. It's really hard to botch it without making your own unique flavor. But this is the rub I've found I like best because it has just enough salty for me, enough heat for my husband but not too much to kill our kids. ;)
Rub:
1/4 cup Chipotle BBQ seasoning from Buffalo Wild Wings (you can find it at any BWW location or on Amazon.com)
1 TBSP granulated garlic
1 TBSP cayenne pepper
1/2 TBSP seasoning salt
Ingredients:
4 Chicken Quarters, raw
Olive Oil
Directions:
Set Traeger Grill to "Smoke", let warm up for 15 minutes.
Pat chicken dry and add a little olive oil to each chicken.
Generously rub each chicken with the rub you made, front and back.
Place chicken on bottom rack of your grill for 2-3 hours.
Up temperature to 350 degrees F for about 30 minutes.
Cook chicken until the internal temperature reaches between 155-165 F.
NOTE: Always always always use a Meat Thermometer. Luckily, dark meat is very forgiving. Meaning, if you overcook it to even an internal temp of 175, it'll still be moist. But I still recommend no more than that.
Serve with our Mama's Coleslaw and enjoy!
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