Andrew Zimmern Cooks: Barbecue Chicken

This barbecue chicken is the best thing I've cooked in a long time. I'm confident enough that I'd put it up in a barbecue contest any day of the week. The key is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over the coals until nice and crispy. Glaze the chicken right before you take if off the grill to avoid burning the sauce. The result is perfectly cooked, incredibly juicy dark meat that'll be a hit at your next backyard barbecue.
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[@kirkmarrie8060]

Absolutely loved this presentation! Thank you.

[@scottengh1175]

Yes. All of what I like. Nice.

[@gregbester3855]

I use a disposable roasting tin below a whole chicken on a beer butt stand with the coals/soaked wood chips on the sides. Usually with cherry or mulberry wood. I can tell you right now that mulberry wood smoke smells like cotton candy. THE BEST wood for smoking chicken. 1.5 hours and you have never had a more tender, moist and flavourful chicken in your life. You can add more coals at the end like Andrew did to further crisp the skin and baste the whole chicken with a good quality BBQ sauce, but generally the smokey crisp on the skin is enough. The meat turns out a pale pink and you are in heaven.
Thanks Andrew Zimmern for the inspiration! :)

[@AntonioAimec]

Sou um grande Fã de Portugal do
Andrew Zimmern... Very nice! Tksss

[@bobmackenzie5690]

"The proof of the pudding is in the eating." Geeesshh

[@cookingideasandtips04]

Amazing

[@BondWarrior]

What are the orange plants in the hanging baskets

[@pamelatilley5865]

That chicken looks great now i want chicken.nom nom nom.LOL

[@raidazz1]

Simply beautiful..

[@kreator-ys1yz]

Looks sooo good at 10pm . :0)

[@julienprevost5409]

10:27 here

[@rickybobby9886]

I am a pescetarian and I would cheat on this. It reminds me of how my dad did Bbq chicken.

[@JohnDoe-xu2vx]

"Manning your fire"....surprised the left word police havnt banned that term yet

[@blank8376]

yours looks sooo much better than mine

[@theotherrehtoeht]

Knocked that one out of the park Zimmern

[@josephgandolfo2575]

closeing the exhaust of smoke smother the oxygen , so the coals stop burning

[@NormPetersonsBarStool]

Great vid.
To short.
Would love a longer set showing brine process and tips on grilling.
Thumbs way up on content

[@riosafado]

what kind of grill in the video? can you give me the model

[@thehypnoticdog6682]

Weber

[@mr.dailydishes1277]

Damn that’s what I call barbecue flavor! Amazing.

[@Chilax]

Said he uses lump has briquettes in this video

[@Super020469]

If it looks good eat it

[@jessejohnson3.24]

Bizarre foods America

[@sarahmillion7117]

But it looks good i would just use breasts . I don't like dark meat

[@samedwards3501]

Great video, but you sound like you're battling pneumonia. Be well

[@sarahmillion7117]

My least favorite cut of meat.!!🤣 there's no meat. It's all bones .

[@Turkeysitar]

what?

[@tavolo22]

Dude! It ain’t pigeon. It’s chicken.