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Barbecue Chicken | HowToBBQRight


Hey welcome back to how to barbecue right, I’m malcolm reed today we’re barbecuing chicken. Now this recipe isn’t fancy, but it’s a recipe that I grew up on. We would take all the different cuts of chicken the legs, the thighs, the breasts, the wings get some good seasoning on them, get them on a hot grill in some smoke and at the very end, we’d caramelize, a sauce on the outside. It’s really outstanding barbecued chicken and that’s what I’m going to show you how to cook today, let’s get to cooking. So the first thing we’re gonna do today is make up a quick rub for our Barbecue Chicken.

I’m gonna use my ap season as a base, but to that i’m also adding some other ingredients. I’ve got some chili powder, some cumin, some cayenne, some onion and some paprika for a little bit of color, and I’ve also got a little bit of sugar to balance it out. I’m just going to take about half a cup of my ap and what we’re going to do is just mix all this together, just get it all incorporated, and then we’re going to put it back in that shaker and we’re going to be ready to season this chicken so now i got the chicken spread out here on the cutting board, we’re ready to put the seasoning to it and I’m going to hit both sides with our chicken rub that we made up – and I don’t know if you could put too much on it – I’m going pretty heavy because we’re going to mop some of this off as it cooks we’re going to season one side, then we’re going to flip the pieces over and we’re going to do the same thing to the opposite side, and then I’m going to move it to a platter, so we can get it all on the pit, so I got my offset. Miss jolene fired up today running about 275 degrees. I started out with some lump charcoal and burn it down to a hot bed of coals and then we start feeding their sticks.

I’m running post dope because I want some really good smoke flavor, but I need some good btus to maintain that 275 degree temperature. It takes about a stick: every 45 minutes and she’ll purr, like a kitten all day long. Now I’m going to start getting the chicken on the pit and it doesn’t really matter how you put it on, but give it enough room to where air and the smoke can flow around each piece. Now we’re going to get the pit closed and let miss jolene work her magic, I’m just going to hold her at 275. The whole time she’ll need a stick of wood about every 45 minutes.

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We’ll start mopping them here in a minute to keep that chicken, nice and juicy. So our chicken’s been going about 30 minutes now, it’s time to start basting it and I’ve just got a barbecue mop here and I’m not really touching the surface of the chicken. I’m just kind of letting it drip on it. I’ve taken italian dressing and mixed it with some barbecue, rub added some hot water to kind of melt that a little bit of worcestershire a little bit of soy sauce it just kind of makes a barbecue vinaigrette keeps that chicken, nice and juicy as it cooks. We just need to get the pit closed.

Let miss jolene, keep cooking all right, we’re about an hour in on our barbecue chicken. Now I want you to check it out. Look how beautiful that skin’s! Turning it’s seasoning! It’s got the outside of it just looking amazing, but what I want to do at this point we’re going to baste it one more time with our mop and then I’m going to flip this chicken, because it’s about an hour it’s time to time, to flip it To cook the other side too, I want to get some baste on it as well.

This is old school chicken cooking right here how to barbecue chicken right – or at least it ain’t, how to do it wrong? I’ll tell you that it’s looking beautiful, but it does need some mop on this bottom side once we get them all flipped. Now, let’s hit the back side with some mop, all right, we’re going to get our clothes back up, we’re going to let it cook skin down for about 30 minutes, come back check on it. So we’ve had that chicken flip for about 30 minutes, y’all check it out that backside is pretty now it’s looking really good. What i’m gon na do is I’m gonna hit it one more time on this back side with a baste and then we’re gonna give it a flip, get it back to skin side, and it’s going to be time to start heating.

Our sauce up. You could use any sauce. You want for barbecue chicken you’ve got some favorite ones by all means. Go to it, I’m keeping it simple. I’m just going one bottle of my regular sauce, one bottle of my vinegar sauce.

That’s going to be plenty to do all this chicken we’re going to leave it over on the side and let it warm up all right. Our sauce has been warming up and it’s time to start glazing this chicken, I’m just going to kind of get this much moisture out of my mop as I can there and we’re going straight to the sauce. It’s kind of thinned up a little bit, we’re just going to start hitting this chicken with it, letting it run all down it same thing. We’re not really rubbing it we’re just kind of letting the mop barely touch it and letting that sauce get all over the chicken I’m going to flip our chicken over and we’re building these layers of flavors with the pit with the seasoning, with the post oak, with the mop and now with the sauce, we’re saucing we’re swagging we’re flexing we’re doing all of it on this chicken now we’re gonna get the lid closed. Let that sauce cook on the back side, we’ll flip it back over we’re just gonna keep repeating this process until we get it exactly where we want it, and it’s gonna be chicken plate time all right now, it’s time to flip this chicken back over We’re gonna put some more sauce on the other side, we’re just layering on the sauce, letting it caramelize on cook down on this chicken.

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Now we’re gonna close it down. We ought to be about through it another half hour. All right. Our barbecue chicken has been rocking and rolling, we’ve been saucing, it caramelizing it on the outside, and I know that it’s about ready. So I’m just going to verify these temps I’m seeing 165 in that one.

That’s what we got here in this thick part. Oh yeah hundred sit, let juice run clear check that big thigh, but oh he’s soft. Oh yeah he’s about 178

I know our Barbecue Chicken’s done it’s time to get it off the pit. There ain’t no right or wrong way to take up Barbecue Chicken either you just get it off the grill we’re gonna mix it all in the white meat with the dark meat. The legs with the thighs with the wings I mean look at these chicken legs juicy, see the juice just running out and that friends is a plate of barbecue chicken.

Let’s get it back to the cutting board, so I can show you how we’re going to serve this today. Now I can’t wait to see how this barbecue chicken turned out. So I’ve got my eyes on one of these big legs right on top and these dudes just come off the pit. You know they’re getting hot, but I can’t help it. I got to try one: that’s some dynamite Barbecue Chicken right there should I juice it run out.

It’s steaming hot. Just come off the pit. It’s been 275 for about three hours, three hours, 15 minutes. Well, that is perfect. Barbecued chicken I mean that chicken tastes just like I remember it as a kid coming off the grill.

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My leg didn’t stand a chance, so just to talk about how easy this Barbecue Chicken was. I just started with a bunch of pieces of cut up chicken. You could use wings breasts legs, the whole nine yards. Whatever you want, we made up an easy chicken seasoning. We also made up that mop sauce with the Italian dressing.

We kept that chicken, nice and juicy as it cooked and then at the very end when it started getting done. That’S when we started heating up that barbecue sauce and caramelizing it over the top flipping it both ways and just watching it until it was done – and this is just a textbook way to cook barbecued chicken – you could do it on any kind of pit just hold those temps about 275 to 300 degrees put some smoke on it for some wood flavors and just let that chicken cook I’m going to show you what we’re going to do on 4th of July and we’re building chicken plates. So I’ve got a few pieces of chicken here, I’m going to get loaded up. Let’s get a wing, let’s get another leg: how about a three-piece chicken plate? Let’s see how about that big thigh right there, that joker looks good, then we’re gonna come with some coleslaw.

You gotta have slaw. If you’re eating july 4th eating barbecue, then we’ve got some barbecue baked beans that we did on the pit right alongside that chicken top it all off. I want to hit it with a few pickles if that’s not a barbecued chicken plate. I don’t know what is I’d, be happy to get that at any fourth of July. Cookout, oh yeah and I can’t forget, got ta have a roll on there.

I mean this is old school chicken at its finest you get the caramelized sauce on the outside. It’s juicy it’s tender on the inside. It’s got a little bit of that spice kick from the rub and from that vinegar sauce that we mixed with the regular barbecue sauce and it all cooks in that good, smoky pit man, that is fantastic, barbecued chicken, thanks for checking us out here at how to barbecue right, if you like what we’re doing subscribe to our channel, you can find us on facebook, instagram, twitter and we wrap everything up at the end of the week with a podcast we’ll see y’all next time you.

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