Badonkadonk Doppelbock Smoked Chicken Leg Quarters
RECIPE INFO:
PREP TIME: 2-4 Hours, 30 Minutes COOK TIME: 1 Hour SERVES: 4 Rowdy Friends
WE RECOMMEND:
B&B Apple Wood Pellet Fuel B&B Texas Style Chicken Rub B&B Texas Style Hickory Smoke BBQ Sauce
INGREDIENTS:
4 chicken leg quarters, skin on 1 12-ounce Doppelbock (dark German beer) 2 tablespoons B&B Texas Style Chicken Rub ½ teaspoon crushed red pepper
DIRECTIONS:
Husslers shootin' eight ball, throwin' darts at the wall, feelin' damn near 10 ft. tall. Here she comes! Ol' T.W.'s girlfriend done said she’s gonna make her special Badonkadonk Doppelbock Chicken! Lord, help us all! In a small bowl she adds the crushed red pepper to the B&B Texas Style Chicken Rub and shakes her money maker (er, combines). Saving that spicy rub for later, she stores it in an airtight container. Into a large zip bag nested inside a large bowl, she places those plump leg quarters. Next she adds what is left of that dark, heady Doppelbock (hopefully that is a 12 ounce bottle) and 2 tablespoons of the rub. She seals the bag and marinates in the refrigerator for a minimum of 2 hours, but ideally 4 hours, turning the bag occasionally until those quarters arrive at their dark beer happy place. Here’s where you come in big guy. Load the B&B Apple Wood Pellets into the hopper. Start the pellet grill on “Smoke”, lid open, until fire is burning (4-5 minutes). Set the temperature to 350°F and preheat, lid closed, for 10-15 minutes. Pop the top off of another one of those German beauties (we mean the beer). Place the happy chicken leg quarters on the rack and cook until internal temperature reaches 165 degrees, about 45 minutes to 1 hour, or 2 beers later. Plate and serve with a side of B&B Texas Style Hickory Smoke BBQ Sauce for dunkin’. That’s it, right there boys! That’s why we do what we do! It ain’t for the money, it ain’t for the glory, it ain’t for the free whiskey. It’s for the Badonkadonk Doppelbock Smoked Chicken Leg Quarters.
