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Print this Recipe    Grilled Chicken 19

BBQed Chicken Legs and Thighs

10 lbs. chicken leg quarters
3-24 oz. bottles Barbecue Sauce
3 drops habanero hot sauce or Dave's Insanity

Cut up leg quarters into three pieces: leg, thigh, and the back
portion which you will discard. Put chicken in ice water while
you prepare your grill. Fill chimney to the top and start charcoal.
When charcoal is ready, pour the coals in and push them out to the
perimeter. There should be no coals directly under the center of
the grill, and all three bottom vents should be closed. You may
need to place a few more unstarted briquets on top of the already
started ones.

Place pieces of hicory bark on top of charcoal and while using the
spray bottle to extinguish flames with your dominant hand, use the
other to put the chicken on the grill. Put the lid on the kettle
with vent closed. The first 1-1/2 hours are flipping the chicken,
adding hickory through the grill grates, spraying hot spots, and
moving each piece around so that the least done pieces get moved
to hotter areas of the grill. This part is an aquired skill. By
the time that the chicken is "done," the coals will be very burned
down, but there should still be enough left to start pieces of
hickory.

Take one of the bottles of barbecue sauce and add to it three drops
of hot sauce. Shake well, and use this for the first basting of
each side. After basting each side with this heated-up sauce, put
that sauce aside. For subsequent bastings, use only unaltered
Maull's to baste each side 2-3 more times, replacing the lid in
between every basting to smoke on the sauce.

This saucing regime also works well for pork shoulder (butt) steaks.

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