If you enjoyed this video, I put this list of videos that I think you'd also like! The ONLY Way I Smoke Salmon: ruclips.net/video/8OMnjdelzpE/видео.html Beer Can Chicken: ruclips.net/video/uzae-GRyCw0/видео.html BEST Pellet Grill Brisket: ruclips.net/video/DqKYKSGUjHo/видео.html BEST Smoked Burger: ruclips.net/video/tL-hmlWFCZ0/видео.html
Not only am I happy to see you posting again but going back to the basics is the best! Keep up with videos man! Let me know if you want to do a cook off, Florida boy versus yankee! Haha seriously though!
Pro tip, if you broke or like me, cheap, use cooking oil. Just a paper towel rolled up in a ball with a small spoonful of cooking oil, and you can start a fire
I've noticed that a lot of the competition folks don't finish over live coals, they don't want grill marks on their perfect skin! I personally think that is the best bit, getting that nice little bit of char on there. I only cook on a weber kettle and even though I've owned the same one for more than a decade, I'm still discovering new tricks and nuance in the way it cooks. This video is awesome. I love the dressing hack. I ran out of buttermilk a while ago and tried using ranch dressing instead and it was so good!.
Loving these series bro. I swear we are on the same path lately. Was using the camp chef wwpro for almost a year and now just went back to kettle grilling. keep up the great content buddy.
I love what you said about the chimney. I had an incident with rain and fluid and charcoal in 2006 -- where everything was awful. Bought a chimney and haven't looked back when I need to cook with charcoal.
Great video … thanks for posting. We have an SnS kettle and love it. Definitely a back to basics experience. We’d be interested to learn how you do light … between cook cleaning.
This video was fantastic! Right to the point, informative, and entertaining. Subbed! My only suggestion is to mention about how long it will take for the chicken to come up to temperature. Thanks! Edit: I made chicken thighs just like you did. They were amazing! FYI, it took about 25 minutes to bring the chicken up to temp. I didn't mess with them. I set them and didn't touch them until they were at 180 and ready to be sauced.
Learned valuable information about chicken temperature. I've been consistently hearing, "165....165" being the proper temp. Didn't realize dark meat chicken could be grilled at a higher temperature. I grilled a couple chicken leg quarters and got them to around 170 degrees and they came out SO tasty and juicy, but a small section looked like it could've been grilled longer. I won't be afraid to grill to 185.
One nice benefit the thighs is it’s pretty hard to overcook them…. and also if you pull them out at 165 they’re probably too fatty…. Unless you were cooking them … Do you want to run down to a crunch?
Beautiful tutorial! I'm absorbing all this because I will be BBQing on the 4th of July which happens to be my birthday! One question: What's with the spraying that other grilling tutorial channels are doing? I think they put whiskey and other ingredients in a sprayer.
Hey Andrew, Don here again, I’m thinking of buying a kettle grill. Wanna know if you think the SNS grill in your video is the best one or if you like another one better?
It would likely be this one for sure. If I were to go another direction it would be the Weber performer but those close to $200 more than this SNS Deluxe Kettle. If you decide to go with the SNS, consider using my affiliate link as it helps out the channel. snsgrills.com/?afmc=3o
Not long....ideally, once you dump the lit coals in, you want to close the lid, open both vents fully and wait for the smoke to clear up. Then you can start dialing the temp in...take your bottom vent to half closed and the same for the top vent. Now it's a waiting game. Once your temp stops ripping and creeps below 400 you can "nudge" the top vent a hair in either direction as you see fit. Invest in a probe to get an actual indirect side temperature if you're serious about slow and sear/smoking your meat. One important note...dont add wood chunks for flavoring until you reach your ideal temp. They should go on the coals when you're ready to place the meat on the grill. Halfway closed on both vents is a good starting point. Always keep the vent side of the lid over the indirect area of your grill. Hope this helps. I just started a few months ago with charcoal grilling and it gets easier by the minute.
I dug the video man but instead of biting the chicken and telling us how it tasted, you should’ve just put a piece and demonstrated when you cut it open what it looks like. Maybe that’s just me that’s my opinion but anyway pretty good video.
They are non-toxic and all natural. It’s made from wood and wax… is wax derived from petroleum? Yeah, but it’s no where near the same as using lighter fluid
Hey what's up Anderson; This is Tim Williams and I'd like to know if you ever BBQ Bone In Chicken Breast? if so If you have time, I would like to request for you to BBQ chicken Breast. please text me back. Thank you and God bless. you Tim Williams 🙏🏾
Thank you my friend and I love how you give good instructions making BBQ ribs in the oven. Easy demonstrations and I plan to do that for the 4th of July. BTW Anderson I'm hoping that you'll do the bone in Breast on the Weber Kettle Grill. thank you and have a great and wonderful day! Tim Williams 🙏🏾
I was a kerosene (charcoal lighter fluid) user for about 40 years A few weeks back I watched one of your videos where you used the chimney and Tumbleweeds. So I decided to give it a shot. I'm here to say that the chimney + Tumbleweed method just flat works with my old Weber kettle. A new trick for one old dog. Thanks!
Just made these for dinner tonight and they were amazing !! I've been driving my Mrs mad watching RUclips videos trying to raise my bbq game but tonight she tasted these and just said "wow...." so i think we now have approval. Thank you 👍
@AndersonsSmokeShow going to give the rotisserie chicken another go next, definitely feel like I've been bitten by the bug. Will be working my way through your older vids to see what else to try. Thanks again for making the vids this one was super easy to follow!
Barbecued thighs on the kettles are one of my all time favorites. I love the zesty thighs also. However, I've never combined the two. I will on my next thigh cook! Thanks for sharing.
Bro, I love the fact that you stated how you can go up to 180-190 with the dark meats. Usually when I see people do 165-170 with leg quarters it’s okay, but I always feel as if they were undercooked. Thanks for confirming something these temps.
I am fine with what he is doing here, but I do something quite different. I will post at some point. My process is as follows: Charcoal briquettes I. A chimney until glowing. Pour briquettes in center of grill. Place chicken pieces around OUTSIDE of coals. Close lid for 20 minutes. Flip chicken pieces, close lid foe 20 minutes. Make sure all.skin is crispy and all juices run clear, pull chicken thighs when ready. ENJOY!
Hey! Great video! I’m 23 and starting my journey to be the grill-meister😎 One question though - did you, in the process, flip your chicken breasts while cooking them? I’m wondering if I should do that or if it’s even important to do so. I saw you flipped them when you put the sauce on, but I guess i was wondering for the main cooking process. Thank you!!
I’m a Weber Kettle fan and was very excited when you mentioned the back to basics kettle series! So are you going to follow through on that or is two videos it?
Love doing buffalo thighs on my Weber master touch kettle , glad to see a decent 'basics' series on a kettle grill , BBQ is not all about pellet grills and offsets 👍 will keep watching this series 👍👍
Hey Andrew I’m going to order this S&S grill through your website but I wondered if you could help me with a good stout barbecue sauce that’s not sweet for a Texas style brisket or something salt and pepper-based
Awesome! I appreciate the support! In regards to bbq sauces I’m not one to typically put it on my brisket or beef in general…. I’m a fan of the sauces from PS Seasoning, Hey Grill Hey, Lillie Q’s…. But many of those are known to be sweet
If you enjoyed this video, I put this list of videos that I think you'd also like!
The ONLY Way I Smoke Salmon: ruclips.net/video/8OMnjdelzpE/видео.html
Beer Can Chicken: ruclips.net/video/uzae-GRyCw0/видео.html
BEST Pellet Grill Brisket: ruclips.net/video/DqKYKSGUjHo/видео.html
BEST Smoked Burger: ruclips.net/video/tL-hmlWFCZ0/видео.html
Great recipe 👍
Those chicken thighs were bangin!! This is one series that we think EVERYONE needs to watch. There's so much value in this series!
Thank you for commenting my exact thoughts!
I loved this. Simple, direct and to the point. I really dislike when other's go off a rant or unnecessary explanation.
Thanks for watching!
Could you please continue this back to basics series whenever is most optimal for you ?
Absolutely! Thats the plan, infant I have one filmed already!
I suppose it's time to add a kettle to my arsenal!
Not only am I happy to see you posting again but going back to the basics is the best! Keep up with videos man! Let me know if you want to do a cook off, Florida boy versus yankee! Haha seriously though!
Pro tip, if you broke or like me, cheap, use cooking oil. Just a paper towel rolled up in a ball with a small spoonful of cooking oil, and you can start a fire
That works great too! I’ve done it in a pinch plenty of times!
Or a cloth and cardboard for clean burn instead of that nasty 🤢 oil smell
@@jerryrivera7704 you let the oil burn
@@jerryrivera7704I rather the cooking oil smell versus chemicals in cardboard and cloth. Also the oil burns off leaving no smell or taste of oil
No one uses a butane can burner hotplate
They only cost a couple of bucks
I also use Italian dressing. Lemon lime juice and pickle juice also works well. I score them and leave them marinating in the fridge for 48 hours.👍👍
The combination of spices and seasonings in this recipe is pure perfection. It's a culinary adventure that I can't wait to embark on.
Thanks
Dude, I’m always hungry after watchin’ your videos. You got a natural instinct for flavors. You got a new fan. Keep up the good work.
I've noticed that a lot of the competition folks don't finish over live coals, they don't want grill marks on their perfect skin! I personally think that is the best bit, getting that nice little bit of char on there. I only cook on a weber kettle and even though I've owned the same one for more than a decade, I'm still discovering new tricks and nuance in the way it cooks. This video is awesome. I love the dressing hack. I ran out of buttermilk a while ago and tried using ranch dressing instead and it was so good!.
I love everything about this video. You have got a talent for teaching.
Thank you! 😊
I appreciate all the help making me the grill king your the best buddy
Loving these series bro. I swear we are on the same path lately. Was using the camp chef wwpro for almost a year and now just went back to kettle grilling. keep up the great content buddy.
EXCELLENT! I can taste and smell it through the screen😅. Doesn’t get any better than that!
Really enjoying this series.
I love what you said about the chimney. I had an incident with rain and fluid and charcoal in 2006 -- where everything was awful. Bought a chimney and haven't looked back when I need to cook with charcoal.
You cant go wrong with some Market Garden and BBQ chicken
Thank you for this very helpful video.
Thanks for watching!
Great cook. Love that SNS grill
Learned alot. Great explanations and pace for delivery. Thanks so much for sharing.
Glad you enjoyed it!
Love the new series… but most of all love the crocs bro LOL!
We need some more back to the basics bro!! Love your vids man
More to come!
Thank you... someone finally talked of not using petroleum products. I used them God it was awful.
Great video … thanks for posting. We have an SnS kettle and love it. Definitely a back to basics experience. We’d be interested to learn how you do light … between cook cleaning.
Very nice work brother 💯👍
Looks tasty!
Different to yours but when I camped I used to boil these first. Take them with us and then bbq - always very moist
This video was fantastic! Right to the point, informative, and entertaining. Subbed! My only suggestion is to mention about how long it will take for the chicken to come up to temperature. Thanks!
Edit: I made chicken thighs just like you did. They were amazing! FYI, it took about 25 minutes to bring the chicken up to temp. I didn't mess with them. I set them and didn't touch them until they were at 180 and ready to be sauced.
Thank you so much! I had the same question.
Learned valuable information about chicken temperature. I've been consistently hearing, "165....165" being the proper temp. Didn't realize dark meat chicken could be grilled at a higher temperature. I grilled a couple chicken leg quarters and got them to around 170 degrees and they came out SO tasty and juicy, but a small section looked like it could've been grilled longer. I won't be afraid to grill to 185.
One nice benefit the thighs is it’s pretty hard to overcook them…. and also if you pull them out at 165 they’re probably too fatty….
Unless you were cooking them …
Do you want to run down to a crunch?
"Good Stuff," merci.
they look really good
I use Italian dressing myself. Try adding a beer or two with that as well or try some balsamic vinaigrette mixed in there, too!!
Awesome vid mate, keen to see more B2B kettle cooks! :)
Thanks!
Those look amazing I’m trying tonight
Awesome job
Beautiful tutorial! I'm absorbing all this because I will be BBQing on the 4th of July which happens to be my birthday! One question: What's with the spraying that other grilling tutorial channels are doing? I think they put whiskey and other ingredients in a sprayer.
Great Video!
I save paper egg cartons. Fill a couple of cells with saved bacon grease. Wrap that in some paper, it's magic in the chimney.
That works! Except my wife would kill me for saving it 🤣
Gave this a go today with thighs and legs and it worked great. Italian dressing was perfect as the base. I want to try breasts next. Thank you. ❤
Great video I really enjoyed watching.
Thanks!
Hey Andrew, I bought the S&S deluxe slow and sear grill through your link. Just checking to see if you got the credit for it if I did it right lol.
Yup! Thanks!
I feel like stan marshes dad after this. lol
💯💯💯💯💯💯💯💯💯💯
Get some longer tongs to avoid the hot, hot heat when spinning and flipping the chicken.
Great video
Thanks!
I was looking for ball park times on these thighs. Didn't hear anything about houw long it took till temperature of around 165ish
About how long did the cook take?
How often do you flip the chicken?
Dude, I really enjoyed this simple video. Reminds me of the good old days!
never trust a skinny cook !
good video bro.
😂
Hey Andrew, Don here again, I’m thinking of buying a kettle grill. Wanna know if you think the SNS grill in your video is the best one or if you like another one better?
It would likely be this one for sure. If I were to go another direction it would be the Weber performer but those close to $200 more than this SNS Deluxe Kettle. If you decide to go with the SNS, consider using my affiliate link as it helps out the channel. snsgrills.com/?afmc=3o
How long does it take to bring the grill to 350-375? From burning the charcoal in the chimney to having the grill at the right temperature
Not long....ideally, once you dump the lit coals in, you want to close the lid, open both vents fully and wait for the smoke to clear up. Then you can start dialing the temp in...take your bottom vent to half closed and the same for the top vent. Now it's a waiting game. Once your temp stops ripping and creeps below 400 you can "nudge" the top vent a hair in either direction as you see fit.
Invest in a probe to get an actual indirect side temperature if you're serious about slow and sear/smoking your meat.
One important note...dont add wood chunks for flavoring until you reach your ideal temp. They should go on the coals when you're ready to place the meat on the grill.
Halfway closed on both vents is a good starting point. Always keep the vent side of the lid over the indirect area of your grill. Hope this helps. I just started a few months ago with charcoal grilling and it gets easier by the minute.
@@robk5865 Thank you so much, next time I'm gonna try your tips ;)
Let's cook
I dug the video man but instead of biting the chicken and telling us how it tasted, you should’ve just put a piece and demonstrated when you cut it open what it looks like. Maybe that’s just me that’s my opinion but anyway pretty good video.
Great video. Thank you. What are the rub and sauce you used?
Camp Chef Somethin’ Southern rub and Sticky Fingers Carolina Sweet bbq sauce
Hey man, that cap is on backwards...
It’s a hat, and it can be placed on one’s head in any direction.
@@AndersonsSmokeShow I'm not sure about that. Many adults tell me that only goofballs wear it backwards.
Do you realize that the tumbleweed starters are a petroleum product?
They are non-toxic and all natural. It’s made from wood and wax… is wax derived from petroleum? Yeah, but it’s no where near the same as using lighter fluid
Hey what's up Anderson; This is Tim Williams and I'd like to know if you ever BBQ Bone In Chicken Breast? if so If you have time, I would like to request for you to BBQ chicken Breast. please text me back. Thank you and God bless. you
Tim Williams 🙏🏾
I’ve actually never done them bone in. I’ll see what I can do, but I’ll definitely be doing some chicken breasts for this series
Thank you my friend and I love how you give good instructions making BBQ ribs in the oven. Easy demonstrations and I plan to do that for the 4th of July. BTW Anderson I'm hoping that you'll do the bone in Breast on the Weber Kettle Grill. thank you and have a great and wonderful day!
Tim Williams 🙏🏾
Is this the end of the Playlist? 😢
No! I have a few more already filmed!
need time for cook
I always recommend to cook to temperature
Try b&b briquettes, competition oak is The best. They sponsor the Texas SCA
I was a kerosene (charcoal lighter fluid) user for about 40 years A few weeks back I watched one of your videos where you used the chimney and Tumbleweeds. So I decided to give it a shot. I'm here to say that the chimney + Tumbleweed method just flat works with my old Weber kettle. A new trick for one old dog. Thanks!
Just made these for dinner tonight and they were amazing !! I've been driving my Mrs mad watching RUclips videos trying to raise my bbq game but tonight she tasted these and just said "wow...." so i think we now have approval. Thank you 👍
Heck yeah! Great job!
@AndersonsSmokeShow going to give the rotisserie chicken another go next, definitely feel like I've been bitten by the bug. Will be working my way through your older vids to see what else to try. Thanks again for making the vids this one was super easy to follow!
Barbecued thighs on the kettles are one of my all time favorites. I love the zesty thighs also. However, I've never combined the two. I will on my next thigh cook! Thanks for sharing.
Bro, I love the fact that you stated how you can go up to 180-190 with the dark meats. Usually when I see people do 165-170 with leg quarters it’s okay, but I always feel as if they were undercooked. Thanks for confirming something these temps.
For sure!
I'll have to try your method. Looks delicious! I like the idea of marinating first, then trimming the hangers off. Makes good sense👍😊
I’ve used Italian dressing or buttermilk as marinades for years! The dressing just adds a nice 4th dimension to the flavor!
Great video, thank you!
Thanks! And thanks for watching Scott!
I am fine with what he is doing here, but I do something quite different. I will post at some point. My process is as follows: Charcoal briquettes I. A chimney until glowing. Pour briquettes in center of grill. Place chicken pieces around OUTSIDE of coals. Close lid for 20 minutes. Flip chicken pieces, close lid foe 20 minutes. Make sure all.skin is crispy and all juices run clear, pull chicken thighs when ready. ENJOY!
I’m cool with everything you said except the time part. I’d recommend everyone use an instant read thermometer
Hey! Great video! I’m 23 and starting my journey to be the grill-meister😎 One question though - did you, in the process, flip your chicken breasts while cooking them? I’m wondering if I should do that or if it’s even important to do so.
I saw you flipped them when you put the sauce on, but I guess i was wondering for the main cooking process. Thank you!!
Yeah a few times to keep them from burning
I’m a Weber Kettle fan and was very excited when you mentioned the back to basics kettle series! So are you going to follow through on that or is two videos it?
I have some additional videos filmed. It’s just a matter of editing and posting
Awesome job.
Did he ever flip them?
Love the old school kettle cooks, 👍🍻🍻
mind blown.... 185 produces more tender dark meat chicken than 165?
Thighs especially benefit from going up to that 185-190F. WAY better!
Yep!
@@AndersonsSmokeShow amazing what is the science behind that? I’m going to fire up the grill and try it this coming weekend!
@@AndersonsSmokeShow if New York strip says to cook to 145 for medium rare…. Does it become more tender at 203 like brisket?
Andrew buddy how do I order pull over sweatshirts from your website with your logo?
Love doing buffalo thighs on my Weber master touch kettle , glad to see a decent 'basics' series on a kettle grill , BBQ is not all about pellet grills and offsets 👍 will keep watching this series 👍👍
Man the production and quality is exceptional. Thanks for all the great advice! U seem like a great guy and keep doing your thing!
Thanks!
Hey Andrew I’m going to order this S&S grill through your website but I wondered if you could help me with a good stout barbecue sauce that’s not sweet for a Texas style brisket or something salt and
pepper-based
Awesome! I appreciate the support! In regards to bbq sauces I’m not one to typically put it on my brisket or beef in general…. I’m a fan of the sauces from PS Seasoning, Hey Grill Hey, Lillie Q’s…. But many of those are known to be sweet
This man taught me how to perfect my winter ribs
interesting series, you earned a sub from me because of the last episode and this one, I hope there is more to come. Good work!
More to come!
SPINNING THE GRATE TO MOVE THEM TO DIRECT!!! This is a game changer for me. I can't believe I haven't thought of that before. THANK YOU!!
💪🏻💪🏻
Legit High IQ move, explains why I never thought of it. Copying this recipe right now, so far so good.
Awesome job Brother. Cooking now ! Thanks
Thanks!
Awesome video
Thanks!