Hi Ry I’m from the Netherlands 🇳🇱 and I just really like your videos. Because of you I just bought myself a Weber Kettle again and I can’t wait until it arrives. Thanks for sharing your content with us it’s much appreciated 🙏🏻
I made this at home for dinner and followed your video. It came out most excellent! Just the right amount of spice for that extra kick of flavor. I highly recommend this to the other viewers. Thank you so much for posting this recipe and all of your other videos. Liked and subscribed.
I made some wings and legs with my Weber and the vortex tonight, I wish I would have seen this sooner. I usually run my wings and legs up to at least 190, sometimes 200 to get the crispy skin............I cant go the rubbery skin even if they dry out a little more. The key is to get bigger wings and legs if you don't want them to dry out. This sauce looks awesome and I am going to give that a try, I love sweet and sour. Good video Ry, I wish you was my neighbor. :-) Lol, I have to be honest, the skin is my favorite part of the chicken.
HI Ry feeling hungry after watching this always wanted to try the La Choy sweet & sour sauce here's a good reason now. Continue do what you are doing great content as always.
Same here man I usually go to around 180 myself. A lot of times around 165° the bones tend to have more reddish purple on them. Lot of people don’t like to see that when they take a bite.
Those looked amazing. Just me I would have brushed the honey chili glaze just a couple of minutes before taking them off. What would you have to do to get the skin crispy?
My experience has been that if you sauce before the skin reaches that crispy texture, you probably won't get there. It's a balancing act getting the skin crispy, chicken cooked but not burned, and sauce on that does more than make the crispy skin soggy. I was going for sauce flavor in this. When going for true crispy, I try to wait to apply any sauce until serving :)
Really enjoyed your vid always like to see people wear gloves when handling food or have clean hands. Too many cooking vids show close up of hands preparing food with dirty hands or dirty nails. Yeah I've got problems :) .. I will definitely try this but I'm wondering as a keyboard master chef :P if it might crisp the skin a little more with some baking powder and flour (1/2 Tblsp each) in the spice rub. I'll try it and let you know. Keep up the good work.
isn't 165 still low on internal temps? I'm trying to find a sweetspot without trying to dry out the inside of the chicken while not having blood still on the bone.
Hey, Ry. Question for you. I made some chicken legs on the grill with just a dry rub a few weeks ago. I just got the Vortex and wanted to try it out. I only used a dry rub. When they were done they had a black residue on them, almost like an oil or something. I don't know what the hell it was. When I rubbed my finger on them it would come off on it. It smelled like a heavy char type scent. I didn't care for it. Any idea what that was or what I did wrong?
I've never had that happen. A couple questions: What type of charcoal were you burning? Hardwood lump? Plain briquettes? Did you do a pre-burn on the Vortex to remove any manufacturing lubricants? Was the rub heavy in sugars, because the Vortex can generate extremely high heat there is a chance of charring sugars if you haven't gotten used to managing those temps yet through the amount of charcoal used.
@@CookingWithRy I did not pre-burn the vortex. I'm thinking that was probably what it was. I should have known better. *facepalm* Thanks for the response.
Man oh man those legs looked great! In my best foghorn leghorn voice....Son, those ain't chicken legs...them are chicken hawk legs! I might have to steal this one buddy, if you don't mind?
So the Lemon Pepper... Turns out the ingredients in Lemon Pepper vary greatly with the brand. Some actually have lemon zest. Some have lemon oil. And then there's the ones that just have citric acid and no mention of lemon. I wouldn't have thought twice about this except that as I put together my seasons I realized I was out of lemmon pepper and had to try to "make my own." So, were talking about McCormick, or Trader Joe's, or what? I'm probably over thinking it, but I was suprised to see salt, onion, sugar, garlic, & celery seed in "lemon pepper" ;-)
Sure can. I might sauce a little earlier, maybe at 100, and then I would manage the temp to NOT go over 400 to avoid burning. Still take to 165 to finish :)
When trying for crispy skin I try to start with the skin as dry as possible. Often I'll leave the chicken uncovered overnight in the refrigerator to air dry it a bit more :)
These look outstanding. What a great idea to change things up with chicken leg flavor.
Been watching your videos & learned a bunch! Thanks!!!
Looks great Ry. I bought the Vortex for my Weber Kettle. Now I will fire it up.
Thank You!
Have fun with it 👍
I just love the face you make when you take that first bite
Hi Ry I’m from the Netherlands 🇳🇱 and I just really like your videos. Because of you I just bought myself a Weber Kettle again and I can’t wait until it arrives. Thanks for sharing your content with us it’s much appreciated 🙏🏻
That's fantastic! I love my Kettles :)
I made this at home for dinner and followed your video. It came out most excellent! Just the right amount of spice for that extra kick of flavor. I highly recommend this to the other viewers. Thank you so much for posting this recipe and all of your other videos. Liked and subscribed.
Thank you so much!
Adding this to the recipe book. Good mixture RY. Thanks for sharing with us.
You're very welcome :)
I made some wings and legs with my Weber and the vortex tonight, I wish I would have seen this sooner. I usually run my wings and legs up to at least 190, sometimes 200 to get the crispy skin............I cant go the rubbery skin even if they dry out a little more. The key is to get bigger wings and legs if you don't want them to dry out. This sauce looks awesome and I am going to give that a try, I love sweet and sour. Good video Ry, I wish you was my neighbor. :-) Lol, I have to be honest, the skin is my favorite part of the chicken.
well produced. very informative with simplified directions...
Amazing depths of flavors going there. I agree 100% the vortex does such great job with wings and legs. I would eat half of those. 😁
Not saying I did, not saying I didn't :)
Those look amazing. Jot to try this once the snow has melted in a few months.
Hopefully spring will hurry up :)
Your video inspired me to make this recipe tonight. It was delicious!!! Thank you for the video.
Awesome!
All your cooking is awesome I hope you're having a good week
Thank you!
Always looking for new things to do with chicken legs. Awesome vid!
Thanks so much!
YUM. pass'em on down. Love that sauce. Turned out well Ry.
Thanks, my friend :)
Love the technique of the smoking wood on top! Definitely going to use that.
Can't say I came up with that. I saw some others doing it over the years and it works really well :)
Those have some amazing color on them Ry. Perfection!
Thank you! Yeah that red glaze sure pops :)
Great video! You've inspired me to get some chicken legs on the grill tonight!
Great looking drumsticks. Cheers, Ry!
Thanks!
Looks beautiful Ry. I’ll be doing this soon.
They are mighty tasty :)
Love this channel RY. That looks great!!
Thanks! It was tasty for sure :)
Those look beautiful. Great video. Thank you so much. 👍👍👊
Glad you enjoyed it!
Trying this today!!
these were amazing thanks for sharing. I used a fist size of cherry wood for some extra sweetness and it was perfect
Sounds great!
Excelent chicken. Color was great!
Thank you!
Beautiful yard bird! Only problem is you didn’t make enough for me too ! Well done Ry !
Order up for two next time :)
Lovin' this cook. Nice job. Adding this to the list to make soon. Cheers!
Thanks!
Ry, these look so good! Cooking some BBQ for a church function in a few weeks, I may have to make some of these!
Great!
HI Ry feeling hungry after watching this always wanted to try the La Choy sweet & sour sauce here's a good reason now. Continue do what you are doing great content as always.
Thanks so much!
I made that beef jerky you taught me how to make
You make even chicken legs look good on the grill. :)
Haha. Thanks!
Sir, that looks like perfection!
Thanks!
Great video, did you flip the chicken after the sauce. It's hard to tell because you didn't really have grill marks. Thank you.
I usually don’t.
lol. all food should come with a handle. Those drums look amazing! great cook!
Exactly! We could do away with forks and stuff. Soup might be difficult :)
Did you ever try vinegar sugar and ketchup equal parts simmer
On heat add a bit of dark soy if you want to change colour. Thanks for videos
I find that legs cooked to 165 tend to be a little too slimy and rubbery, is it just me? I always go higher to avoid this.
I've taken them up to 180 many times. I think it's just a personal preference thing :)
I also like it a tad drier.The rubbery texture doesnt do it
Same here man I usually go to around 180 myself. A lot of times around 165° the bones tend to have more reddish purple on them. Lot of people don’t like to see that when they take a bite.
Stop it Ry..just stop it..lmbo. I cant wait to try this.
Those looked amazing. Just me I would have brushed the honey chili glaze just a couple of minutes before taking them off.
What would you have to do to get the skin crispy?
My experience has been that if you sauce before the skin reaches that crispy texture, you probably won't get there. It's a balancing act getting the skin crispy, chicken cooked but not burned, and sauce on that does more than make the crispy skin soggy. I was going for sauce flavor in this. When going for true crispy, I try to wait to apply any sauce until serving :)
Awesome looking birdy parts right there Ry! Love sweet and spicy for sure. Cheers brother
Thanks! They ended up like big chicken lollipops :)
Really enjoyed your vid always like to see people wear gloves when handling food or have clean hands. Too many cooking vids show close up of hands preparing food with dirty hands or dirty nails. Yeah I've got problems :) .. I will definitely try this but I'm wondering as a keyboard master chef :P if it might crisp the skin a little more with some baking powder and flour (1/2 Tblsp each) in the spice rub. I'll try it and let you know. Keep up the good work.
Love chicken legs. Best bang for your buck.
You’ve got that right :)
OMG! You are making me hungry!😍😍😛
Mission accomplished :)
Do you placed the wood in water before placing it on the grill?
No.
@@CookingWithRy thank you
isn't 165 still low on internal temps? I'm trying to find a sweetspot without trying to dry out the inside of the chicken while not having blood still on the bone.
165 is the minimum recommended, but for legs and thighs people often go higher to 175-185.
Hey, Ry. Question for you. I made some chicken legs on the grill with just a dry rub a few weeks ago. I just got the Vortex and wanted to try it out. I only used a dry rub. When they were done they had a black residue on them, almost like an oil or something. I don't know what the hell it was. When I rubbed my finger on them it would come off on it. It smelled like a heavy char type scent. I didn't care for it. Any idea what that was or what I did wrong?
I've never had that happen. A couple questions: What type of charcoal were you burning? Hardwood lump? Plain briquettes? Did you do a pre-burn on the Vortex to remove any manufacturing lubricants? Was the rub heavy in sugars, because the Vortex can generate extremely high heat there is a chance of charring sugars if you haven't gotten used to managing those temps yet through the amount of charcoal used.
@@CookingWithRy I did not pre-burn the vortex. I'm thinking that was probably what it was. I should have known better. *facepalm* Thanks for the response.
Hey, we've all been there :)
Great cook Rye as always looked dynamite.
I was very pleased :)
Those legs looked AWESOME!
You should kettle some up when you're not snowed in :)
Man oh man those legs looked great! In my best foghorn leghorn voice....Son, those ain't chicken legs...them are chicken hawk legs! I might have to steal this one buddy, if you don't mind?
Go for it! Just plate 'em up next to some of your fajitas :)
So the Lemon Pepper... Turns out the ingredients in Lemon Pepper vary greatly with the brand. Some actually have lemon zest. Some have lemon oil. And then there's the ones that just have citric acid and no mention of lemon. I wouldn't have thought twice about this except that as I put together my seasons I realized I was out of lemmon pepper and had to try to "make my own." So, were talking about McCormick, or Trader Joe's, or what? I'm probably over thinking it, but I was suprised to see salt, onion, sugar, garlic, & celery seed in "lemon pepper" ;-)
I use the Trader Joe's blend and it has several ingredients. I may make my own someday soon :)
Penzie’s offers a great lemon pepper.
Little bit of leg 🦵 room 😂
That sauce probably good on wings too eh
Sure is 👍
As my wife does not eat the skin can you do this without the skin ( For her not me ;) ) Great vid as well :)
Sure can. I might sauce a little earlier, maybe at 100, and then I would manage the temp to NOT go over 400 to avoid burning. Still take to 165 to finish :)
Thank you :)
If you're going make something that good, you need to share! Looks great!
Wait...you didn't get any? I'll make more next time :)
can never get skin crisp with mine ?
When trying for crispy skin I try to start with the skin as dry as possible. Often I'll leave the chicken uncovered overnight in the refrigerator to air dry it a bit more :)
Those are chicken legs? Looks like Turkey legs. Huge
They were. I have some even bigger ones in the refrigerator right now. These birds must work out :)
@@CookingWithRy lol. I think they're using