Chicken is such an underrated meat to BBQ. It takes smoke really easily and just like you showed, if cooked properly it will be very tender and moist. Cheers!
Def going to try this recipe Greg. I scored a really nice used PBC this summer at a yard sale and have noticed that too much wood in the PBC really overpowers the food and makes it way too smoky.This is true even with mild fruit woods like apple and cherry. I think this is because the PBC doesn't breathe/vent as well as other smokers. I note that the PBC inventor does not advise using any wood at all, just plain charcoal.
Thanks for sharing, I had to stop at each point and write all the ingediants down. Now that I have it, I'll have to give it a try. I love using my PBC.
That looked sensational. Very juicy. I used yogurt once in a Mediterranean marinade on a lamb shoulder and was not happy with it. I'll try this marinade with the buttermilk. Should be just what I'm looking for. thanks.
Sup Greg, that looks awesome, great cook. The marinade also sounds amazing, going to make this with brother, and see for our sportsman's club dinner👊, was given 4 pheasants yesterday, might use on them too🤷. You nailed that cook bro. Tyvm tc 🍔🥩
Hey Greg, looking forward to trying this! Funny you mentioned Celtic salt, I just started using it exclusively, great flavor and texture. I was reading about all of the health benefits (I have hypertension/high blood pressure), and along with a bunch of minerals, apparently it helps regulate blood pressure. Cheers!
Just picked up 20lbs of chicken quarters on sale and was trying to figure out some new ways to cook them. Perfect timing on this video, for sure. I am curious are you coming to your Mom's house for Thanksgiving? If so we need to meet up and go to Ron's so you can have a Ron's Special Cheeseburger.
Looks delicious great marinade flavor profiles❤❤
Wow Greg, that's seriously one of the most gorgeous, delicious looking birds I've ever seen on YT. You're knockin it outta the park right now.
Looks delicious! Great marinade and flavor profiles
Chicken is such an underrated meat to BBQ. It takes smoke really easily and just like you showed, if cooked properly it will be very tender and moist. Cheers!
Thanks for the upload Greg! I've learned so much over the years!
Def going to try this recipe Greg. I scored a really nice used PBC this summer at a yard sale and have noticed that too much wood in the PBC really overpowers the food and makes it way too smoky.This is true even with mild fruit woods like apple and cherry. I think this is because the PBC doesn't breathe/vent as well as other smokers. I note that the PBC inventor does not advise using any wood at all, just plain charcoal.
Thanks for sharing, I had to stop at each point and write all the ingediants down. Now that I have it, I'll have to give it a try.
I love using my PBC.
Thanks Greg - and "Thank you Pit Barrel" too! - That is SO MOIST! - Great cook. - Cheers!
I just realized that I can hit the "like" button at the beginning of your videos, because I'm gunna. No need to wait until the end!
Yes! Getting back to basics, Greg! Love this old-school Ballistic BBQ vibe! PBC!
Love the channel Greg! I'm trying this on my gas grill tomorrow.
Super moist looking chicken. Cheers, Greg! 👍🏻👍🏻✌️
Fantastic result !
That looked sensational. Very juicy. I used yogurt once in a Mediterranean marinade on a lamb shoulder and was not happy with it. I'll try this marinade with the buttermilk. Should be just what I'm looking for. thanks.
Definitely gonna try this one Greg. And the PBC is always a go to! Great job as always brother.
Perfect cook! I hate cutting into chicken and seeing pink juice!
I gotta do this. I love those Mediterranean flavors and I’ve never done chicken halves on the PBC. Maybe I’ll do it this week. Cheers brother! 🍻
4:37
Chicken halves are my most used method on the PBC. I cut out the backbone completely, and cook them right along with the halves.
Sup Greg, that looks awesome, great cook. The marinade also sounds amazing, going to make this with brother, and see for our sportsman's club dinner👊, was given 4 pheasants yesterday, might use on them too🤷. You nailed that cook bro. Tyvm tc 🍔🥩
Greg, another nice recipe, love Turmeric. Have you marinated any longer than 4 hours? Notice any affect from the buttermilk, or lemon juice?
Great video as always Greg! That looks like some delicious chicken!
Awesome looking yard bird Greg
Hey Greg, looking forward to trying this! Funny you mentioned Celtic salt, I just started using it exclusively, great flavor and texture. I was reading about all of the health benefits (I have hypertension/high blood pressure), and along with a bunch of minerals, apparently it helps regulate blood pressure. Cheers!
Not a big fan of buttermilk, but I'm going to try that herb and spice blend for sure. Cheers!
Great looking chicken! Love that salt too!
Hi Greg, would you cook this recipe the same way on a Badger Barrel?
Just picked up 20lbs of chicken quarters on sale and was trying to figure out some new ways to cook them. Perfect timing on this video, for sure. I am curious are you coming to your Mom's house for Thanksgiving? If so we need to meet up and go to Ron's so you can have a Ron's Special Cheeseburger.
Looks so Frankenstein good.
Greg, you might be interested in the latest vid from "Alex" (formerly Alex French Guy Cooking) on roast chicken. It is quite an homage!
"You want the hook to go under the wing...." *Doesn't put hook under the wing* 😁
I always try to cook dark meat chicken 185-190. Melts connective tissue and softens the meat. If done slowly it doesn't dry it out.
Killer looking chicken there brother! That color was fucking amazing!
Ballistic!
Stick to the marinating time he mentions in the video. With the lemon juice you can over-marinate it. It will make it tough so no longer than 4 hours!
Short and sweet! Just like my comment! LOL!
🙂👍🥂
Bruh I just wanna watch one piece!