hey man, this is fantastic - I've been getting into charcoal grilling for the first time this year and this video is the most straight forward, easy to follow one around for drumsticks, thanks a bunch!
I am a bit late to the party however I have always been told to keep my vent opposite my coals and was wonder why you keep it over the heat??? Thanks in advance! Also nice video, straight to the point.
Wow that BBQ chicken look so good. I bought some beef stew meat and slow cooked it in a Crock pot. I had visions of nice cooked tender beef but got tough gristle meat instead.. I am learning. LOL I love your cabinets.
Hey Bill, yeah man Lowes has a lot of bbq and grilling stuff. I even got a jar of Bone Suckin' Sauce. I'm gonna try that on some ribs. Thanks for stopping by my friend
I grill or barbecue every chance I get. I'm more of a cold weather fisherman so when the temps get warm the grills get lit. Thanks for stopping by my friend
Mike you're gonna make me try brining yet... Yeah I've never brined anything before.... Those webber grille do some good cookn and you proved yet here again.... Looked tasty...
Hey SK, yeah I been on a brine kick lately. It really gives the chicken seasoning all the way through. Best to brine chicken and turkey. I've heard that lean pork is best brined too, chops or loin I will try that too. Always good to see you brother. Stay well...
I use and agree with many of your techniques and wondered if you were able to get crispy skin? I use similar techniques but still need to seer the legs over high heat to get the desired crispy skin.
I recently purchased some Kinders from Walmart. I haven't tried it yet. I will probably use up my open Kosmo's seasoning first, but I will be trying it out soon. Thanks 😎
Yeah Ron I should have showed that. It is Oakridge BBQ Game changer injection/brine. But any kind of brine works with chicken. Just Google brine for chicken it's pretty easy. Thanks for watching.
@@mikecha1957 do you mean over direct heat? You did not do that in this video. Or do you mean, "start with high heat, then close the vents to lower the over-all temp?" You didn't do that either.
You are the only RUclipsr I've seen recommending placing the vent directly over the coals. Others place the vent over the meat to draw smoke/heat towards it. Some kind of trickery going on?
Yes it is best to have the vent over the food. My idea that day was to put the builtin thermometer over the meat. The design of the kettle is such that I'd you put the vent over the food the thermometer is over the coals. I was more concerned with accurate cooker temp. Tanks for asking.
Hey Capt. Greg. The reason that you dry the meat is so that the skin is more crisp. If you leave it wet then steam forms and I am looking for dry heat. Thanks for asking. Take care and stay well my friend
Hey Douglas if you look back about 8 months ago or so I put up a meatloaf video. Its titled BBQ Bison Meatloaf On The Pit Barrel. But I definitely need to make another meatloaf. Thanks for stopping by my friend
@@mikecha1957 That would mean you out the damper over the meat sir. I read in another comment that it was a mistake he that was caught during the edit. All is well in the bbq world now 😆
Yes you are right. However this day I wanted to know the cooker temp. If the vent is over the food on the kettle then the thermometer is over the fire. Bad design
You are very welcome Francis. I'm always glad to help. Got to go back to basics every now and then. Really good chicken. Always great to see you my friend
I know, it was because of the thermometer position on the lid. I wanted to see the grill temp at the time. With the vent opposite, the thermometer is right over the heat source. I've got a better system now. Thanks for watching 😎
@@mikecha1957 no problem lol. Yea I assumed you wanted to know the temp over the chicken instead of the charcoal I've done it before but I'd rather have the smoke flavor go over the food instead if straight up. But what I do is stick my hand held thermometer inside the vent holes to check temp over the food. Works great.
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I like the fact you rolled your chicken in a bowl of sauce instead of brushing it on. Gave me a new idea. Thanks man.
Thanks, enjoy 😎
hey man, this is fantastic - I've been getting into charcoal grilling for the first time this year and this video is the most straight forward, easy to follow one around for drumsticks, thanks a bunch!
Thank you Dave happy to help.
Just another great job of cooking. I love barbecued chicken. Thanks again Mike.
Hey Jerry yeah I just wanted to get back to basics. It was really good. Aleays good to see you my friend.
I am a bit late to the party however I have always been told to keep my vent opposite my coals and was wonder why you keep it over the heat??? Thanks in advance! Also nice video, straight to the point.
You are correct. I didn't even notice until I edited. Good catch
nothin' like some good bbq chicken legs! can taste that crispy skin from here. nicely done.
Heck yeah Mike they were good to go. Thanks for stopping by my friend
Yum yum made me hungry now. Great video
Yes indeed these were very good. Got to get back to basics every now and then. I'm glad that you enjoyed the video. Thanks for watching
Nice job Mike! They looked delicious!
Thank you Kendall. Next time I'm gonna put some red pepper in it.
Hey Mike....those looked fantastic man...I could almost smell em :-). Hope you have a great weekend!
Hey Cruze, these came out really good. Next time I got to add some red pepper to the mix. Thanks for stopping by brother
Looks great Mike! Gonna do some drums today on the weber kettle so we'll give this a try.
Great way to BBQ chicken for sure. Thanks for watching
Wow that BBQ chicken look so good. I bought some beef stew meat and slow cooked it in a Crock pot. I had visions of
nice cooked tender beef but got tough gristle meat instead.. I am learning. LOL I love your cabinets.
Oh man sorry your beef was not good it happens. Thanks so much for stopping by buddy. Glad you like my cabinets
Rub some chicken. Well, you can't get much more accurate than that for a name, huh?😂 Glad you liked it. I didn't even know Lowes had stuff like that.
Hey Bill, yeah man Lowes has a lot of bbq and grilling stuff. I even got a jar of Bone Suckin' Sauce. I'm gonna try that on some ribs. Thanks for stopping by my friend
amazing, but what was the relish you dipped them in near the end?
That was barbecue sauce. Thanks for watching 😎
Good stuff man.. I only do BBQ chicken a couple times a year now and Everytime I do I think, man why am I not doing this more often
I grill or barbecue every chance I get. I'm more of a cold weather fisherman so when the temps get warm the grills get lit. Thanks for stopping by my friend
Mike you're gonna make me try brining yet... Yeah I've never brined anything before.... Those webber grille do some good cookn and you proved yet here again.... Looked tasty...
Hey SK, yeah I been on a brine kick lately. It really gives the chicken seasoning all the way through. Best to brine chicken and turkey. I've heard that lean pork is best brined too, chops or loin I will try that too. Always good to see you brother. Stay well...
Looks awesome buddy 👍👍
Thanks John I appreciate you stopping by as always. Take care and stay well my friend.
Thats some mighty fine looking chicken lregs you got there. My opinion the best part of the chicken. Great video my friend and thanks for sharing.
Thanks Jobuck, I had to give the PBC a rest.
Looks so good. Gonna have to try it out myself. What kind of brine did you use?
Hey Justin I used Oakridge BBQ Game Changer good stuff I get it from Amazon. Thanks for watching my friend
So delicious , so easy to make .
Yes easy and tasty for sure. Thanks for watching my friend
@@mikecha1957 My mother would BBQ chicken this way , good memories .
@@RetiredSchoolCook Awesome thanks for sharing that with me.
I use and agree with many of your techniques and wondered if you were able to get crispy skin? I use similar techniques but still need to seer the legs over high heat to get the desired crispy skin.
Yeah John crispy skin can be a challenge sometimes. Got to cook high and fast. Thanks for watching my friend
Chicken, yum. Makin me hungry.
If it made you hungry then I did my job. Thank you for stopping by Mr. Garcia. I appreciate the comment too.
Great job Mr. Mike! Been wanting to start a channel but editing scares me away. Keep it up. 👍🏼
Yes editing can be a little intimidating. It's like anything else it takes some practice. Thanks for watching and come back soon.
If you can find the kinders brand seasonings absolutely amazing
I recently purchased some Kinders from Walmart. I haven't tried it yet. I will probably use up my open Kosmo's seasoning first, but I will be trying it out soon. Thanks 😎
Looks delicious
Thank you it was very good. I appreciate you stopping by 😎
Nice video sir!
Thank you very much. I appreciate you watching
Sir Mike, I didn’t catch what you put on the legs first before you washed them. Thanks in advance. They look great.
Yeah Ron I should have showed that. It is Oakridge BBQ Game changer injection/brine. But any kind of brine works with chicken. Just Google brine for chicken it's pretty easy. Thanks for watching.
I always was a Drum Stik kinda guy....How can you beat a tasty leg in each hand!!
Oh yeah you know the deal Wes. I appreciate you stopping by my friend
It looked like you had an issue with chewy skin. How do you avoid ending up with tough, chewy skin?
Start with dry chicken hot and fast. Thanks for watching 😎
@@mikecha1957 do you mean over direct heat? You did not do that in this video. Or do you mean, "start with high heat, then close the vents to lower the over-all temp?" You didn't do that either.
You are the only RUclipsr I've seen recommending placing the vent directly over the coals. Others place the vent over the meat to draw smoke/heat towards it. Some kind of trickery going on?
Yes it is best to have the vent over the food. My idea that day was to put the builtin thermometer over the meat. The design of the kettle is such that I'd you put the vent over the food the thermometer is over the coals. I was more concerned with accurate cooker temp. Tanks for asking.
Mike...what is the purpose of getting the chicken dry before the BBQ? Thanks!
Hey Capt. Greg. The reason that you dry the meat is so that the skin is more crisp. If you leave it wet then steam forms and I am looking for dry heat. Thanks for asking. Take care and stay well my friend
Man looks delicious
Thank you Joe they were really good. Thanks for watching
Where can I get a slow and seer?
Right here is the link
amzn.to/43XRmqv
Hi I was just wondering when you cook why do you put the vent over the charcoal instead of over the chicken is there a reason for that ?
I didn't even notice until I edited. Good catch
Do u clean the grill tongs for cross contamination?
Sure do
Another great one my friend ❤️ bbq like MoMA used to make....... How about a meat loaf on the smoker
Hey Douglas if you look back about 8 months ago or so I put up a meatloaf video. Its titled BBQ Bison Meatloaf On The Pit Barrel. But I definitely need to make another meatloaf. Thanks for stopping by my friend
I remember that .... Have a blessed week my friend
I'm wondering why you put the damper opposite side of the chicken?
So that the heat and smoke go over the chicken and out the opposite side 🤔
@@mikecha1957 That would mean you out the damper over the meat sir. I read in another comment that it was a mistake he that was caught during the edit. All is well in the bbq world now 😆
Why put the vent on the opposite side of the meat? Don't you want the heat going over the meat before it goes out the vent?
Yes you are right. However this day I wanted to know the cooker temp. If the vent is over the food on the kettle then the thermometer is over the fire. Bad design
@@mikecha1957 Good point. Thanks
Thank you thank you. I know what I am going to try to have for lunch today. I guess I need to hit the grocery store soon.
You are very welcome Francis. I'm always glad to help. Got to go back to basics every now and then. Really good chicken. Always great to see you my friend
@@mikecha1957 I just put mine on the grill just now. I hope it turns out as good as yours.
@@ftkiefel I'm sure it will. Let me know how it turns out
@@mikecha1957 Great !!! And I have leftovers for snaking on.
@@ftkiefel Awesome
Vent opposite to meat?
I know, it was because of the thermometer position on the lid. I wanted to see the grill temp at the time. With the vent opposite, the thermometer is right over the heat source. I've got a better system now. Thanks for watching 😎
@@mikecha1957 no problem lol. Yea I assumed you wanted to know the temp over the chicken instead of the charcoal I've done it before but I'd rather have the smoke flavor go over the food instead if straight up. But what I do is stick my hand held thermometer inside the vent holes to check temp over the food. Works great.
Saludos mike seve que quedaron muy sabrosas las piernas de 🐔 pollo👍👍
Gracias mi amigo