[youtube https://www.youtube.com/watch?v=Zano869YAwA&w=580&h=385]

Please watch: “Smoked Fritos-Ranch Stuffed Burgers on the Kamado Grill”

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Today I will show you how to smoke Chicken Quarters in the Gourmet Guru (Kamado) Grill. This cook uses an Asian style Sesame-Chicken recipe and the smoking wood is Persimmon.

I first brine the chicken overnight. Have you ever made chicken on the grill and it ended up dry? The answer is to brine it. Full recipe follows.

Meat of Choice Today
• 5 Chicken Quarters with Skin On

Brine Ingredients
• 1 gallon water
• 1 cup Kosher salt
• ½ cup brown sugar
• ¼ cup soy sauce
• 1 tablespoon ground ginger

Asian-Sesame Glaze Ingredients
• ¼ cup Teriyaki Sauce
• 1 tablespoon fresh, minced ginger
• Frog Bone General Purpose Seasoning, available here: http://armadillopepper.com/Frog-Bone-All-Purpose-Seasoning-BBQRUB-FBAPS.htm (you can substitute salt and pepper).
• ¼ Sesame Seeds
• 2 Tablespoons minced garlic
• 2 Tablespoons Sesame Oil
• 2 Tablespoons Brown Sugar
• ¼ cup honey or 1/4 cup blue agave

Pour the brine ingredients into a pot and mix until dissolved. Place the chicken quarters in the brine and place in the refrigerator overnight.

The next day, remove from the brine and pat the chicken dry with paper towels to remove any excess salt. Season with salt and pepper or a general purpose seasoning. I used Frog Bone General Purpose seasoning.

Setting Up the Gourmet Guru Grill
• Set the smoker at 225 – 250 degrees F.
• Use natural lump charcoal
• For the wood, I am using Persimmon Wood.
• Using the plate setter for an indirect cook.

Start the chicken on the grill and cook until it reaches an internal temperature of 165 degrees F (about 1 hour 45 minutes to 2 hours depending on your grill, your grill temperature and the outside temperature).

When the chicken reaches about 150 degrees F, start the Asian glaze. Over medium-high heat in a pot, heat the sesame oil and then add one half of the sesame seeds. Cook the sesame seeds in the oil until they start to become lightly brown in color. Add the rest of the glaze ingredients, reduce heat and simmer until the sauce thickens (8 – 12 minutes).

Once the chicken approaches 155 degrees F, glaze one side. Cook 8 to 10 additional minutes, glaze the other side. Then, cook until the chicken reaches 165 degrees F.

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Gourmet Guru Grill provided courtesy of Gourmet Guru Grills. Any opinions about the grill are my own.

More about Gourmet Guru Grill
Gourmet Guru Grills

More about Gourmet Smoker Woods
Wood Chips, Chunks, Pellets & Charcoal

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