Butter-Bath Chicken Thighs (Competition Chicken) on the Pit Barrel Cooker with Jack Stack BBQ Sauce
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- Опубликовано: 3 авг 2017
- In this video recipe, we'll show you how to make Butter-Bath Chicken on the Pit Barrel Cooker. We will start by brining chicken thighs overnight. The next day, we’ll season the chicken with Jack Stack rub, smoke in the Pit Barrel Cooker and then finish the chicken off with a little Jack Stack BBQ Sauce. This is competition-level chicken!
I didn't check the Pit Barrel Cooker temperature, but it usually runs approximately 275 to 300 degrees F.
Brine Ingredients
• 1 gallon water
• 1 cup Kosher salt
• ½ cup brown sugar
• ½ cup Rhino Peri-Peri hot sauce (optional)
Protein Ingredients
• 10 bone-in chicken thighs
• Jack Stack BBQ Rub to taste, more info www.armadillopepper.com/produ...
• 2-3 sticks melted butter (in the video, I started with 4 sticks of butter, but did not need this amount).
• ½ bottle Jack Stack BBQ Sauce, more info www.armadillopepper.com/produ...
• 8 ounces Honey
Procedure
1. Mix brine ingredients in a large pot until the sugar and salt are dissolved.
2. Place the chicken in the brine and put in the refrigerator overnight.
3. Remove the chicken from the brine and pat dry with paper towels.
4. Pour the melted butter in a disposable aluminum pan and add the chicken. Make sure the butter does not exceed half way up on the chicken.
5. Season with the Jack Stack rub (or your favorite chicken seasoning).
6. Place the pan of chicken things in the Pit Barrel Cooker and cook for 1 hour.
7. After an hour remove the pan with chicken thighs from the Pit Barrel Cooker. Remove the chicken thighs from the butter bath and discard the butter batch.
8. Mix equal parts of Jack Stack BBQ Sauce and honey in a bowl.
9. Sauce each chicken thigh and place back on the Pit Barrel Cooker, direct on the grill grate.
10. Sprinkle a little of the Jack Stack rub on each piece of chicken. Put the lid back on the Pit Barrel Cooker and continue cooking the chicken until it reaches an internal temperature of 170 degrees F (for chicken thighs). For this cook the time was an additional 15 minutes.
11. Remove from the heat and let rest 10 minutes before serving.
Inspiration for this recipe came from Chili Pepper magazine.
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
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Хобби
Nice!……You're giving the Competition guys a run for their money with this one!
Don't you just love that tray from ikea? Can't live without mine. \m/
Heavy Metal Bar-B-Que The tray is super helpful because I do all the videos outside. It was a gift.
I thought I saw a resemblance in the shape of those trays... haven't been to Ikea since they first started to pop up around by me in the '90s... I've had there Swedish meatballs... not to bad...
Biggs' Home Cookin' I've never been in an Ikea.
Your not missing anything... where did you get your tray because HMBBQ got his at Ikea...
Heavy Metal Bar-B-Que m
I like how you're practical. Not gonna trim the thighs, not gonna use a bigger pan...I LIKE IT! This was the 1st video of yours I've watched, but I will watch more!!!
Jasmine Goeders Thanks Jasmine! We try to make vids for the backyard home gamer...easy recipes and minimal cleanup. I hate cleaning dishes 😁.
I'm so excited to make this it reminds me of a recipe I created for my niece that she fell in love with I call peach braised chicken. I use thighs and marinate overnight in a brine of broth, canned peaches in light syrup, a lil ginger and a tiny bit of cayenne and basil or cilantro then the next day add a tiny bit of melted butter and honey and braise uncovered in the oven letting the peaches get nice and carmelized on top and the chicken is golden brown usually about an hour and 15 minutes on 375 to 400 and serve with rice..... Bon appetit
I gotta tell you Nicholas, that recipe sounds awesome. I will have to try to make something like that.
A lawn mower in the background is as American as Apple pie, chilled Brewski and a baseball game!
I’ve made this recipe several times and it’s hands down the best chicken I’ve had.
Clint Hymes Thanks for the feedback Clint! Glad it worked out for you.
Saw this the other day and shared it with a mate who has an ugly drum smoker. We made it today and we've NEVER had chicken so deliciously tender. Not only that but it's a relatively short prep and cook time. So simple but so freakin' tender and tasty. My advice - TRY THIS! Happy BBQ'ing from Perth, Western Australia.
Glad this worked out for you and thanks for sharing the update!
ArmadilloPepper.com Hi again. Ive just fallen in love with this recipe and after our first success, I’m going to have another go. One thing I’m unsure of is what the temp of the chicken should be before it comes out of the butter bath? Could you please let me know. That would be great. 👍
“We may have a little bit too much butter but hey we’ll learn together”
Maybe it’s the French in me but there is never enough butter 😩 ❤️
Hey Genean, Agreed!
Just ask Julia Childs lol
Looks delicious. I'm so old I remember Jack Stacks daddy, Russ Fiorella. He certainly paved the way for his family to have BBQ success in KC. Going to try this recipe, its simple and I love chicken thighs.
That's cool! My brother was out there 2 years ago and I told him to eat at Jack Stack's. He said it was really good.
I remember him too. He often came in for breakfast at a diner where I worked washing dishes as a kid. Nice guy, drove a silver Corvette.
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Great video guys. Gonna do this one tomorrow. Always appreciate all the Pit Boys recipes. Because they all work! 👍
At first I questioned what the hell this was but half way through I started salivating and the end product is amazing
We appreciate you watching and many thanks for the feedback.
LOOKS AWESOME! Just subscribed. chicken thighs!! and a Butter bath👍👍👍👍👍
Thanks Melbaby!
Looks awesome as long as the taste is matching. I'm sold on the recipe
First of all Jeff, You don't bore us. I for one, really appreciate all the videos you, and Donna make. Now about those thighs. My wife just bought a pack of thighs she wanted me to cook, before the end of summer. Thanks to you, I now know what I'm gonna do to keep them moist. Thanks my friend. Keep on giving us the knowledge.
Thanks so much James. We really appreciate all your support!
Fantastic lookin chicken my friend, I'm gonna have to try this. Thanks for sharing
Thanks for stopping by and the feedback!
Chicken thighs in a butter confie! Excellent video, I will be trying this for sure!
If you get a chance, let me know how it turns out for you.
That looks really good! I'm putting that on the list to try someday! Thank you!
Thanks Carl. If you make this let me know how it turns out.
Looks delicious, thanks for sharing your recipe.
Thanks Jacqueline for your feedback!
That’s looks amazing!! I’m doing this recipe this weekend
Let me know how it turns out!
Oh man! I love you Buttered chicken! I had them Fried and it was amazing. Hadnt tried bbq yet. But for sure this is very tasty and buttery juicy!!!
Thanks!
That looks fantastic my friend. I have to give that a try!! YUM!!!
Thanks Jspell. Hope you give it a try.
Thumbs up, I'm going to try this recipe the next time I BBQ. Thanks for posting!
Thanks for stopping by and watching.
I'm really glad I found this video / recipe. I'm cooking some ribs and chicken for our Pan American World Airways reunion in Islamorada in a few days time and I think you just saved the day! I will have to cook everything the day before and use chafing dishes / pans to warm everything up once there, but it looks as if this chicken recipe will hold up to that procedure. I'll let you know how it went once I get back from Islamorada next week!
Hope it works out for ya. I wish I was at Islamorada with you to give it a try!
@@Armadillopepper the test thighs are in the brine for overnight ... I'm an apartment dweller so I'm gonna try to use an oven set at 310 degrees as a substitute for the Pit Barrel cooker. Wish me luck!!!
Holy crap I think that was the best lookin chicken thighs I've ever seen. Just amazing. Keep up the great work.
Thanks!
Never seen this before. Fantastic. I must try it ASAP. Thank you.
Thanks so much for watching. Let us know how you like it.
I added this to my library to try later. Looked very good!
+Bob Evans This was really tasty Bob. Have a great weekend.
look like i got another recipe to try, looks dang good
Thank you Roundman.
If you haven't tried this I bumped into a California Garlic and Herb seasoning a while back and I use it for chicken, lamb and also pork. It is just great. When I can't BBQ I use my air fryer and put this seasoning on my chicken legs and stick them in my air fryer for 30 minutes. It hold up to 8 legs at a time. It is the most tender and the flavor will makes you week in the knees. . .You do not need to dip it of sauce it (you can but no need)
Km
Thumbs up on this chicken recipe! Never heard of Jack Stack, but I'll definitely try to get it!
Thanks. You can certainly use another BBQ sauce.
Lawnmower, sounds like summer 🍗 BBQ 🤤
Sizzling butter, crickets, ( I want some) oh yaaaaa!
And tree frogs 🐸
Those Thigh's looked so good Jeff, perfect color too. PBC really gets the job done right.
Thanks Lumpy. Haven't heard from you in a while. How have you been?
I'm good Jeff, been busy trying to get the my business going. Haven't even thought about doing any videos but like to check in on my favorites. You are having fun with that PBC, nifty unit. I have to dig mine out before the snow flies.
Good luck with the business....I remember when I started Armadillo Pepper, it was 2 AM almost every night 7 days in the beginning.
It's amazing what you can make from a jar
No reason to reinvent the wheel!
yep i am gonna be doing this very soon. looks amazing!
Thanks!
Nice job looks delicious!
Thanks Brian
Loved the 'I just found money' laugh after the taste. Well done & gone'a try.
I wish I could find some money about now 😁
I do have a comment, looks fantastic, the only downside is now for the rest of my shift I’m going to be starving, and it’ll make my lunch taste like dirt!!!! Great looking 🐥
Hey Sam, Thanks so much for the feedback! Hope you had a great lunch 😁.
Omg this looks great 🤤
Thanks Benny!
Probably the best looking and Im sure tasting chicken thighs Ive ever seen. kudos
Thanks Bro!
Back in the 70s My Uncle owned
Bob White's Bar-B-Q in Dallas TX.
... 3 Black Gentleman worked for him... they
taught me this method (especially for breast,
since that can be so dry)... Except they used
what they called "Chicken Juice" Chicken bullion!!
not just a water bath... Try it, it put a little extra flavor in
the chicken... a little lemon helps make it tender too.
I like that lemon idea
@@Armadillopepper The vinegar in hot sauce is the acid like the lemon so no need for tenderizing, but i think because of the acid prolly 4-6 hrs is sufficient to achieve the effect of the brine.
That laugh at the end sold it 😂💯 looks fire 🔥🔥🔥🔥
It was tasty 😁
Wow!! Looks delicious. Going to try that this summer.
Thanks so much!
I've seen this BBQ on Amazon, gonna have to try it. Tip 1: We use BBQ invented by an old basketball player from Chicago. Tip 2: our charcoal was invented by Henry Ford in 1919. Great combo!
Sweet baby rays
👍😍I’m gonna give this a try. I literally got goosebumps @8:47 with your taste test yummy grin sound. 😋🤤 Thanks! 🤗💞🤗
Thanks and hope you like it.
I'm about to try this for Sunday dinner!! Love
Please let me know how you like it.
@@Armadillopepper I sure will! Love
great job looks goooood!
Thanks Tim.
Butter over half way is like eating a couple of extra pieces of thick butcher block bacon. I have never tried this recipe, I will try it next time I cook some thighs. I know I am going to enjoy this one. Thanks...... - Marco
Thanks Marco. Let me know how it turns out if you try it.
looks amazing...use that butter...yea.....bone in thighs are the best....from Texas🤪🤪🤪I make my own bbq sauce from a family recipe from the 60s....yummmmm
I bet that's one good BBQ sauce P Jj.
I like the concept of basically slow boiling them in butter to precook. Of course they will be done in no time on the grill. Looks good. thanks man. I hate to par boil chicken but to often people try to cook chicken on the grill only to have perfect out side and bloody inside when you hit it. In the oven also and we all know poultry is famous for food poisoning if not cooked right. i would eat your any day. the tip i got from this is regardless of how you cook it to finish, if you are cooking bone in chicken and want the inside to match the out side cook that chicken a little in some fashion before tossing it on the coals and it will be a wonder full thing.
Thanks!
I always grill my thighs and legs, I don't have that uncooked on the inside problem. I start on direct heat and finish on indirect heat. Small slits directly beside the bone helps also.
That's because people are cooking the chicken on a high heat on the grill. Unlike beef you can cook them on a low flame and turn them every six minutes and in no time you'll get a perfect outside and inside. The only trouble is if you're cooking breasts they tend to take a little longer depending on the size. No in the oven you cook them at a 450 oven and turn them every 30 minutes.
I live in a suburb of Memphis and know good BBQ. Have ate at all the famous joints in Memphis....Corky's, Rendevouz, The BBQ Shoppe on Madison, Interstate, The Germantown Commissary (my favorite) and many more. I worked in Kansas City a couple of years ago for 3 weeks and tried a few different BBQ joints up there. Some of them didn't hold a candle to the best Memphis has to offer, but I have to admit, Fiorella's Jack Stack BBQ was great (ate at the one in Overland Park). It's the real deal. If you ever make it to KC, don't miss it. And get the burnt ends and the cheesy corn bake! I learned how to make the cheesy corn at home it made such an impression!
Thanks for the feedback. I've not eaten at Jack Stack's, but my brother has and he really enjoyed it.
wow the color on them was awesome
gardini100 Thanks. Great flavor!
The lawn mower in the background noise helps to add to that backyard Bbq day ominous lol
Looks like a great recipe definitely worth a try
There seems to always be a lawn mower going around here 😁
Those chicken thighs look fantastic! I am going to try this soon!
+Headchefmom Kendall Lawrence Thanks Kendall. Have a great weekend.
ArmadilloPepper.com how long would you cook them if your cooking at 225 or 230 temp? I would assume you would need to leave them in at least 2 hours? Or does the higher temp make the skin on the chicken crisper?
Matthew Moisan I would rely more on internal temp than time. Obviously it would take a little longer, but actual time depends on outside temp also. You are correct in that you will get better skin at a higher temp.
.. U.a
Headchefmom Kendall Lawrence inshallah
Looks great. I have gotten into the habit of warming my sauce before I dip my thighs, trying to not shock the skin with a hot thigh in a sauce that is cool. Good video sir!
Good suggestion. Thanks!
Dang near looks perfect.
Great job
Thank you Jav. Appreciate you watching and the feedback.
Soaked in butter? How on earth can you go wrong. The seasoning even made made my salivating glands water... I'll do this recipe tonight, thanks for post.
Thank you Jesse. Have a great weekend.
Hope you like it!
Jesse watt hilove it
@@harrypolinar1224 Thanks for watching Harry
6:11 "some honey", then almost empties the bottle :-) It all looked delicious btw, thanks for sharing.
Honey is healthy 😁
What was the last shaker coating on the c thighs?
Awesome-looking chicken.
Thank you Carmelita.
Anything covered in that much butter and honey is gonna taste good!
Thanks Ross. Agreed!
Amen!!
the lawn mower sound makes the setting right for the bbq :)
its a beautiful thing
Along with music and beer cans being opened
Actually I stopped hearing it.
Ithought it was a drone or leaf blower!
I am trying this on Thursday for sure
Let us know how you like it.
I am just diggin this idea..butter bath...wow...very nice Jeff from A to Z, beautiful color
Booger500us Thank you Diane. You guys have a great weekend.
Interesting, that after the brining, you put them in a pan so you can pat dry the tops with paper towels, but then you turn them over and put them back down in the brine that dripped off, so you could pat dry the bottom.
What temp was the smoker when you initially cooked the brined chicken and then when you put the last 20 minutes on it?
Please see the description box and let me know if any additional questions.
Looks great
Thank you Charlene.
That looks good. I'll have to try that recipe.
Thanks so much.
Use some worschestershire in that butter too. Amazing flavored chicken.
Never heard of Jack Stack. Franklin's is the best bbq I've heard of.
Franklin's certainly is good.
Hahahahahahahaha, me too! Jack was Stacking that somewhere good and we can't find it! LMFAO 😂😂😂😂😂😂😂😂
Dinner tonight. I'm using Memphis Original Rub and BBQ Sauce. Winner of the 2017 International BBQ Championship in Memphis, and made by a good friend and co-worker of mine-- and a retired Navy Chief.
Send me a bottle bro!
impressive. thanks for sharing. 🤤
Thanks Gian!
Good job on that chicken looks good👅👌👍🔥
Rob Lee Thanks Rob. Really appreciate you watching.
What is the name of spoon/mop combo you’re using. I’d like to get one. Thanks!
Hey JD, Brand is Architec. Don't know where I got it. I've had it since the dinosaurs roamed the earth.
I just ordered all the seasoning it’s going to take a few days to get here. Looks great.
Let me know how you like it Bill.
im gona have to give this one a try it looks real good
Hey Paul, Thanks for watching our vid and if you give it a try, please let us know how it turns out for you.
Tried this Tonight it was Awesome....💜💙💚💛🧡 Thanks so much...🤗
Glad you liked it Shawn and thanks for your feedback!
2:28 "what i have is four sticks of butter" my heart sank as this is a recipe for an immediate heart attack!!!! I'm IN!!
Something's gotta get us all 😁
That looks 👌
Thanks Robby. Hope you give this a try sometime. Use your favorite BBQ sauce.
I like trying new preparations. Did this cook tonight (exactly to the tee). Turned out awesome!! The brining really makes a huge difference....nice touch of heat on the back end (just flavor, not burn your face off). The Jack Stack products were good, but not anything wildly different than other rub/sauces out there. The addition of the honey to the sauce was a great call. Will definitely make this again. Delicious!!
Glad this turned out nice for you John and thanks for letting us know.
will try a little burbon and honey in the bbq sauce…..
Bourbon is like bacon......makes everything better!
thanks for sharing this method. I noticed you used quite a lot more water than necessary -- I expect could get more marinating done by using only the bare minimum water so that the chicken pieces are covered? Lawnmowers fit perfectly with this video.
Salt heart attack anyone?? Lmao 🤣 🤣🤣 looks bangin' tho
Looks yummy.
Thanks Matt. Hope you give it a try.
Man that looks so Juicy, Tender, and sooo Buttery....Butter makes everything taste great!!!!
Butter rocks!
Beautiful. Gotta make this. Suggestion: dip them in the bbq sauce and lay them on a sheet tray then brush with a touch more bbq sauce and seasoning, then put them all on grill.
Thanks for the tip GB
BBQ sauce is garbage for assholes. Gross. Also Fu.
I love this video. Really takes the time and walks you through the process.
Thanks James. We really appreciate your feedback.
I'm convinced
Good work bro. Looks good!
Thanks Diggum Smack!
Great now I'm running around sayin "sheeeeeeen" for no reason! Great chicken my friend, it looks amazing
Like a song stuck in your head 😁
Just don't say it around Charlie; he's crazy.
Serious, I am impressed...
Thanks for watching our stuff and the feedback Mitch!
That looks really great!
Thanks!
Thanks for replying
OH... and if he had a big order...
he would cook the chicken in the
"Chicken Juice" for 20 to 30 minutes
and when he put it on the grill it took no
time to cook and then that is when he'd put
on the Bar-B-Q cause (which I still have the recipe for).
Yum...
Grilling seasoned chicken in butter for 1 hour, I'm gonna start eating!
Really tasty Mark!
great job
Thank you Mike.
Thank you for this!
This is a lot of fun. Use your favorite bbq sauce and give it a try!
What temp was your barrel? Excellent! I do sriracha in my brine. It adds only the flavor, no heat.
Dan Harris I like your Sriracha idea. Will try that soon. I didn't check the temp, but it usually runs 275 to 295.
Don't sweat the sound of the mowers. It adds quality and a realness to the video.
Thanks D
Wow, that chicken looked SOOO Awesome !!!!
I'm about 25 miles NE of Kansas City, and KCMO is the undisputed Capitol of BBQ !!!
I was glad to see that I'm not the only person that BBQ's barefoot !!
Barefoot or crocs! 😁
@@Armadillopepper Right on, Brother !!
OH man they look good!
Thanks Derek. Pretty tasty. I've made this a few times now.
I have been eating at Jack Stack 1974, when the Russ sandwhitch was $ 1.75 ( name after his dad )
I wish I could have one of those sammiches right now!
"You can trim it, but i'm not gonna."
"Could get a bigger pan, but I won't."
"Jack Stack BBQ sauce at, oh I don't know."
"Ah, made a mess on the tablecloth."
need to throw in a few more "jack stack"
@@MikeSmith-ch7jv
Thank God this isn't a drinking game
we'd be drunk...
Looks so good mmmm