The easiest Chicken Lollipops with Smoked Prickly Pear Glaze
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- Опубликовано: 5 окт 2024
- Smoked Chicken Lollipops are a classic BBQ item that are a ton of fun and present beautifully. In this recipe and video we are going to take this BBQ classic and kick it up a notch with a delicious jalapeño glaze from Big Wick's who is a small family owned business that makes a variety of small batch delicious glazes.
Recipe: www.meatchurch...
Big Wick's Rio Grande Prickly Pear: bigwickstx.com...
Messermeister Take-Apart Kitchen Scissors: www.messermeis...
Chicken Leg Rack: www.amazon.com...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/447J0f7
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ RUclips channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #ChickenLollipops #GrilledChicken
The new seasoning must be Mrs Meat Church approved.
She has to approve everything!
These cowboys are winners. Unlike the actual Cowb...... ugh I'll stop 😂 Go Vikes baby! Low expectations!
Two wins iam looking for a third go vikings
Oh that was a low blow 😂
SKOL!
Lmfaooo that's hilarious
This guy know how to cook💪🏾💪🏾🙏🏾
Really glad you linked that rack, looks pretty handy.
Once again, Matt has delivered another awesome BBQ recipe. Big Wick's was so inundated with fulfilling orders as aa result that they had to temporarily shut their online ordering website down to get the all the orders out the door. They are now "sold out" of the Prickly Pear glaze. I also saw on Amazon that a ton of those drumstick hangers were sold recently.
I'm part of the problem. I bought three bottles of Prickly Pear. Picked up a drum hanger as well :)
Tossing these on the Timberline XL tomorrow.
@@mgourley1234 Nice! Looks like they've caught up - I ordered three bottles last week.
I love helping small business.
Just made a few of these, got the rack overnight. Used a chili and lime glaze. Superb! The leftovers are off limits to me, my spouse wants them. Guess I better make another batch! Thanks so much from Canada!
Awesome!
Wife and kid have been loving the Hickory on ribs, chicken and porkchops past week.. Cant wait to see whats new for seasoning, and neither can they!!!
Awesome!!!
I have to agree!
I'm a thigh person, but man, those things look really good, and omg, when you bit into that thing, so much juice came out.
Those look great. Cant wait to try the new rub. GO COWBOYS!!!
YES!
Loved it when Fox showed Jerry Jones in the owners box late in the 4th quarter with the Saints up huge!!!!!
15 billion net worth
I am so happy for you regarding the Dallas cowboys. You are so deserving
THANK YOU!!!!
I know what I'm making this weekend.
Mentioned “Unrealistic Expectations”. Yep…a true Arlington Crygirls fan.
You don’t choke like they do, though, Matt. So your expectations for good BBQ is real!
The shipping cost for two bottles of Prickly Pear to me in PA costs more than the product ($20+). If they can offer cheaper shipping options than UPS I might be able to order some. Thanks for the awesome videos and recipes you continue to crank out!
Helpful hint, when using the drumstick hangers, line the bottom with aluminum foil. Makes for easy cleanup.
Great tip!
Absolutely great. OMG. But is difficult to get this glace here. But someday ...😊 Thank you very much
Whow!!!!!!! That is on my menu for the coming week! Thank-you!
Great video Matt! I’m going to have to get myself one of those racks. Drums are the Mrs. favourites.
Thanks for sharing!!!
Just ordered some of that glaze. Can't wait!
They look so delicious Matt. Definitely going to get some of that glaze and some of your new rub when it comes out. Have a great day.
Hope you enjoy!
I do these all the time for my girls, they LOVE em. I have found that the best utensil to remove that tendons, skin & cartilage from the knuckle is a birds beak knife.
Nice tip!
Another great one to try out! Thanks for sharing! Have to be on the look out for that jalapeño sauce!
Just got the new hickory seasoning and used it on ribs. Fantastic! Only issue was container didn't want to pour, had to shake the daylight out of it. Great seasonings.
I was told by a southern guy that you boil the chicken for a few minutes to melt fat underneath the skin for crispy skin, and it seems to work when I have done it.
interesting
I remember the Smith and Aikman days where the Cowboys were such a Dynasty us kids in Virginia were wearing cowboy backpacks. That was a long ass time ago and they haven't done well since lol.
Seasoning will be good though.
Already picked and used the new hickory seasoning. Stoked for the new seasoning. Love savory. This legs look awesome. Great job!
Awesome! Thank you!
Looks great as always. I love Big Wicks. The smoked jalapeno and Parker County peach go great on pork butt and baby backs too. Big Wick pairs great with Gospel and Honey Hog seasonings from Meat Church.
Matt, you’re the best. I honestly was gonna order from you again soon but couldn’t help myself in my local hardware store and bought 3 more of your seasonings. Three. replacements of holy cow, the gospel, holy gospel and gonna try out dia de Los fajitas. The clerk also noticed I was wearing a meat church shirt 😂
Great cook. Love chicken lollies
Thank you 😋
Need to try these and looking forward to the new seasoning. I still need to get the new Hickory seasoning.
This sounds amazing, definitely trying it this week. And chicken legs are cheap as dirt. Thank you, Meat Church!
love the dip and glaze at the end. great pro tip!!
A 12 pack at the local Wally World is just a little north of $6.
Was vacationing in Fort Worth this past week and made sure to set aside some time to drive down to the supply shop and see home base. Got some merch, stocked up on some blanco and hickory, and got some Womp sauce since we dont have it here at home in Indianapolis. Such an awesome place!! I wish we lived closer so we could stop by more often I wanted to buy everything lol Keep on keepin on apppreciate what you do for everyone!
I really appreciate that Jacob!!!!!
Brother, that is awesome. I gotta try this. My wife and your wife are the same on meat. It has to be crisp and well done. Totally love this video.
Thanks for watching!
Matt, one thing I do to help dry the skin on my chicken is put a small usb powered fan in the refrigerator to help move air on or around it. Works great for oven roasted chickens. Worth a try for this way too. I'm definitely trying this recipe.
I'd eat those! Can't wait for the new seasoning..
Awesome
Great job as usual man! Looks great and can't WAIT to try it. Gonna TRY skinless and see how that goes.
Keep me posted!
After last weekend, maybe you should make Saints lollipops 🤣🤣⚜️⚜️
I think those chicken lollipops look awesome. That glaze looks really good too. Cheers, Matt! 👍🏻👍🏻✌️
My pleasure!
Looking dynamite. Big Wicks for the win!
Thanks Ben!!!
I’ve had good luck getting crispy skin on baked chicken by steaming it, lightly dusting it with baking powder (it causes a chemical reaction) and refrigerating over night. Cool video, Matt. I can’t wait to learn more about your Dallas Cowboys seasoning!!! If you need a beta tester, I volunteer!!! 😁🍻
Thank you for inspiring! Keep doing great things. “Simply Kendrick”
Deal
Sooo we not going to talk about that squirt?! 😂 can’t wait to try the new seasoning
You are the first person to mention it haha. Well, other than my wife who had to wash my shirt.
@@MeatChurchBBQhe has never made his wife squirt like that. Lmao
great video Matt., as always. we love a squirter down here in Australia too mate..
lol
We've got a gusher! Looks amazing man, well done as always!!! Also, Bang Bang Niner Gang! (I'll still buy the hell out of that rub when it drops!)
JUICY!!!
Can’t wait to make ‘em!
Enjoy!
Man I miss Texas. Those are purty. I might try that with ground chicken.
do it!
Welp , looks like im heading to the store today 😂
Always a good Wednesday plan.
please make a maple bourbon spice rub please and thank you. matt you inspired me to become a pitmaster. god bless you i love the videos.
I love that. Thanks for being here. Cheers!
Looks like a winner, Matt!
so good!
Saw you on 105.3 the fan this morning! Laughed my butt off
Everything looked great right up to when the whole skin came off in the 1st bite. 😝
so good!
Well, I know what I’m making this weekend, haha!
Have fun!
Big Wick!!! Go check his stuff!!
Ok 2 things.
1) I'm a thigh girlie. Holy tendons on these legs! (Allow extra time to cut them all where they meet the meat. (Pun intended)
2) I MUST KNOW THE NEW SEASONING!!!!!!! PLEASE RELEASE IT!!!!!! PRETTY PLEASE.
3) These were incredible, Matt!!!!! Thanks!🎉 hurry up with that seasoning.😜
It's very close! It's called HAIL MARY
I really hate Meat Church, always making me drool.🤤🤤🤤🐔
@@slamboy66 love you too! 🤤🤤🤤
@@MeatChurchBBQ 👍
Awesome tried ordering the prickly pear glaze out of stock grrrrr
Dammit man …. I gotta go to the store now
Looks great. What gloves are you using for heat protection?
They look great Matt! Not sure how I feel about that glaze, but keep up the great work!
The glaze is delicious.
@@MeatChurchBBQI’m sure it is. I was just saying. If you’d make it, I’d try it man.
Whichbof your seasonings is the new seasoning most like?
If you wrap a little foil around the top of the bones. The legs do not fall off the he rack
🔥🔥🔥
1st!
Man those look incredible! Are we able to order the large Rosewood cutting board? I dont see it online. I'm Canada and need and amazing block cutting board. The briskets I've been cooking are too big for the block i have....
I didn't see you talk about removing the small fibula bone that runs alongside the large tibia bone. Did you remove it or were they already removed when bought? Or did I just miss that part?
If I took all of the skin off before seasoning, would it be too dry?
Is that an arsenal symbol on your Pittman sign?
Damn those look good
JUICY!
Can someone tell me about how long the cook takes? At 350. In your experience?
can you make a maple.bourbon rub. make team meat church number one!!!!!
Lollipops for the Cowboys
Cheers!
Matt, @MeeatChurchBBQ If the skin was a problem for you why waste the seasoning and glaze to be left on the tray when you eat the drum? How would it be if you did them skinless and lower the temp down to 225 or so, With the seasoning and glaze?
I have a question Matt? Do you still sell the BBQ sauce? The whormp whormp sauce? If I spelled it right
Let me just start by saying I love your videos and rubs, that being said, this new rubs a winner? Isn’t this for the Cowboys? Lol. Is it a choking hazard? Being a cowboys hater, it had to be said. lol. Have a great day.
One of our best seasonings yet.
when will the rub be available? I can't wait to try it!
Few weeks.
Any chance you remember how long these took on the smoker?
Could you season before putting in Fridge to dry out? I do that with a little baking powder mixed in the spice for my wings...
You can.
You haven’t steered me wrong yet, time to order some Big Wicks! Meat Mitch whomp sauce blew me away!
Question though - about how long did the cook take? I know your thermometer alerted you, just curious about how long at 350?
Hour or so
@@MeatChurchBBQ thank ya sir! Never done the lollipops before, gonna have to try now.
Wow! You are the man. These look great! Go Ravens?
Thanks!
Since you haven't released the product yet, what if you added corn starch to the rub in the manufacturing process? ... just a thought. Thanks, Matt
You can. I mentioned that.
That juice burned the hell out of you, didn't it?!?! 😂😂😂
I'll definitely make those and wash em down with a prickly pear ranch water or six.
JUICY!!!
How is the new season? Go or no go
It's honestly really good
Just hit the Big Wick site. Jalapeño Prickly Pear is already sold out.
Crispy skin on the smoker little sugar in the rub, vortex it or smoke it at 250 till half way done, then while it is still on the smoker kick the heat up to 500 but watch it. It’s a fine line here but achievable.
About how long did it take to get to 172 degrees internal at 350 degrees on the smoker?
Hour-ish
Always enjoy the vids, but it's tough for everyone to try the whole recipe when you frequently use local products that cost everyone an arm and a leg to obtain. i.e. product cost, shipping, etc. Hope to see more vids on recipes that don't include as many hard to get products.
You can easily make this your own with flavors you like. This is about the technique. With that said, I'm know to use my platform to support delicious products from Texan owned family business.
Just so you know, I don’t hate ya for the Dallas Cowboy thing 😎 Go CHIEFS!! 🍗
At 350 about how long do these take to cook. I understand that every grill is different but it would help for planning to have an approximant time. Thanks,
hour or so
@@MeatChurchBBQ Thanks,
It’s very much worth the extra step of bacon wrapping these
That is good too.
Now that was a squirt!
With my Traeger at 350 what is the Est. cook time for an internal of 170?
hour
Cook those at 425 and corn starch the skin overnight.
Nicely done. Pretty legs with a triple X shot. Doesn’t the Meater stick need push in farther for it to read proper? Looks like it was an inch or so shallow.
It was right in the middle.
🔥🔥🔥🔥 look forward to the new seasoning!! Go Cowboys!!! ✭
YES!!!
Does the new seasoning come with a choking hazard label?
Meat pops!!
Yep!
👍👍😃🐓🍺🍺
cheers!
What app are you using?
where did u get that knife, looks cool.
I believe it is a Montana Kinfe Company Knife.
bit.ly/mcmkc
With the cowboys? Going to call it choke salt?
Exactly!!! If I ever buy it I sure hope that cowgirl label peels off easily!
Please how do I get that cutting board in your videos, I want one!!!
The link is in the description.
Kris Young said he's your boy...do you even know him? lol
If that's true, I'm in Matt!!