Restaurants›Old Canal Smoke House›1 ½ Lbs Pork, 6 Quarter Chickens Recipe

1 ½ Lbs Pork, 6 Quarter Chickens Recipe

Inspired by Old Canal Smoke House
Time1h 30m
Serves8

1 ½ quarts of each side (choose 2) and 1 pint of BBQ sauce. Serves 8-10

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork (1 1/2 lbs)

Chicken (6 quarter chickens — about 6 leg/thigh quarters)

Choose 2 Sides (quantities total serve 8–10)

BBQ Sauce

Finishing & Garnish

Method

Pork (1 1/2 lbs)

1

Season pork

Pat pork cubes dry with paper towels. In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Rub the spice mixture evenly over the pork cubes. Drizzle with 1 tablespoon vegetable oil and toss to coat.

2

Cook pork

Preheat a grill, grill pan or heavy skillet to medium-high (about 400°F / 200°C). Add remaining 1 tablespoon oil to the pan if using skillet. Sear pork cubes in a single layer (work in batches if necessary) until deeply browned on all sides, about 3–4 minutes per side. If using an oven, after searing transfer to a 350°F (175°C) oven and roast until pork is tender, about 20–30 minutes. Internal temperature should reach 145–160°F depending on cut and tenderness desired. Remove and let rest 5 minutes.

3

Finish with sauce

Toss the rested pork gently with 1/2 cup of the BBQ sauce to glaze. Reserve remaining sauce for serving.

Chicken (6 quarters)

4

Season chicken

Pat chicken quarters dry. Rub evenly with olive oil, then sprinkle with kosher salt, black pepper, onion powder and smoked paprika. Ensure skin and under-skin areas receive seasoning for best flavor.

5

Cook chicken

Preheat grill to medium (about 350–375°F / 175–190°C) or set oven to 400°F (200°C) if roasting. Place chicken skin-side down on grill or in a roasting pan. Grill/roast until skin is crisp and an instant-read thermometer inserted into the thickest part of the thigh reads 175–185°F (about 35–45 minutes), turning once halfway through for even browning. If using a grill, move to indirect heat after initial sear to finish cooking without burning.

6

Sauce and rest

During the final 5–7 minutes of cooking, brush chicken with 1/2 cup of the BBQ sauce to create a glaze. Remove chicken from heat and let rest 5–10 minutes so juices redistribute. Serve with remaining BBQ sauce on the side.

Sides (Choose 2) — prepare and serve

7

Select two sides from the Ingredients > Choose 2 Sides section. If using prepared sides (coleslaw, potato salad, macaroni & cheese, baked beans, cornbread), warm or finish according to package or your standard recipe so they reach serving temperature. For grilled corn: brush corn with oil, season with salt and pepper, and grill over medium heat turning until lightly charred, about 10–12 minutes. For cornbread: warm in a 350°F (175°C) oven for 8–10 minutes, then cut into pieces. Portion about 1.5 quarts total per side to serve 8–10 people.

Plating & Garnish

8

Arrange the glazed pork and BBQ-glazed chicken quarters on a large platter. Place the two chosen sides in separate serving bowls or platters. Garnish meats with chopped parsley and place lemon wedges alongside the chicken. Serve the remaining BBQ sauce warm in a small bowl for passing.