Big Buffalo Chicken Legs Grilled On The Weber Master-Touch Kettle
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- Опубликовано: 12 май 2020
- Chicken Legs may be the perfect food. I mean, they come with their own handle for eating. In this video I season up some pretty sizable Chicken Legs with a great rub, air dry them overnight in the refrigerator, then grill them up on the Weber Master-Touch Kettle and glaze them with a lightly sweetened Buffalo Sauce.
Bailey’s Ultimate Rub: baileysbbq.company.site/
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#cooking #grilling #chicken #drumsticks 
Хобби
That’s a really nice kettle, I do like the blue. Those chicken legs look beautiful, some buffalo sauce always works and air drying does work well for crispy skin. Excellent cook as always and glad you broke in the new grill. Take care Ry!
It is a purty color I have to admit. Wasn’t sure at first 😊
This guy is the chef Ramsey of BBQ.
I'm getting addicted to your videos Ry. Keep up the great work my friend.
Awesome idea! Drumsticks have a great budget price point. You can make them amazing low and slow. ❤
That blue kettle is beautiful!
Thanks 👍
You just gained a new subscriber, I like your delivery, to the point, congrats on a very well put together video, thanks for the upload.
You are the Bob Ross of BBQ!
I've been smashing through smoking channels throughout this global COVID19 phase and I can say Ry, You're channel is by far my favourite. No BS, no fancy stuff, just excellent content and enjoyable watching. Thanks for making these videos mate. Love it!!!
Thanks and stay safe 😊
The sauce is a great idea. Yum.
They look amazing. So glad you enjoyed the rub. Looking forward to seeing what else you do with it. Thanks so much bro!!
It's got a fantastic flavor!
Can’t go wrong with chicken cooked on the kettle!!! Fantastic cook, bbq friend!!!🔥💪
Looks mouth watering
9 people wanted to see fried chicken haha. Couldn’t have a better texture or color. Awesome buddy!!
Damn, I've watched so many cooking videos, subscribed to so many channels, but yours is special. Your are so calm, so friendly and nice. I really enjoy watching your videos and trying out your recipes! Thank you! Keep it up!
Thanks so much!
The final color was blinding sexy. Congrats on getting the new master touch, can't wait to see the comparison video!
Looks good as always monster chicken legs
Well done. Think I'll try that this weekend. Thank you and keep up the great work.
Love your video, Ry. Gorgeous ideas, so well explained and thank you for putting temperatures in Celsius degrees too, you can’t imagine how helpful that is. Ciao from 🇮🇹
Awesome cook, this gave me another idea for a Sunday dinner for my family. I’m so glad, I got the Deep Ocean Blue kettle.
Beautiful color on the chicken legs. Nice new kettle 👍🏻
What a beautiful color those legs got and they looked delicious.....great cook!!!
Hey, I have the same grill---Got it less than a month ago and I already have so many grills under its belt! Love it
That's a beautiful blue color, neat!
Perfection sir at its finest. I'm actually in the process of using the snake method for a pork butt. You sir are a great cook. Thanks for the video and keep up the great grilling tips. Stay safe and dive into that perfect chicken
They look amazing Ry. Thanks for the videos im looking at purchasing a master touch and i am looking forward to trying out a lot of your ideas. Paul from Australia 👍
I just got some of this seasoning also! Going to put it to use on wings i think after seein these drumsticks
Man they looked fantastic. I have the same weber mastertouch deep ocean blue, just recently got it also and I'm loving it. It's my first weber kettle. Did ribs on it yesterday and turned out fantastic.
Wow those chicken legs are really looking great Ry!👌
Chicken meat on the grill, smoker or on rotisserie are always welcome for me😋😋
After one of your videos I always want to grill immediately 😂👍🏻👍🏻👍🏻
Great looking yardbird legs Ry ! Gotta love the kettle ! Great cook !
Thanks!
Just bought a new performer a month ago, same grill just with a table. Comes in handy. Great investment!
Nice Video, thanks for sharing. My mouth is watering.. I like that you share the temp in Celsius as well! Keep up the good work!
Looks great Ry!
Thanks!
Looks great!
Hey Ry love the Blue Weber Kettle . Those Buffalo Chicken Leg looks absolutely delicious and they have a fantastic color great cook as always buddy. You and the family take care.
they look amazing mate
Another fantastic video mate! Looking forward to the side by side comparison of the weber kettles. All the best from Scotland. 🏴
You are always impressing me with your new ways to do these bbq recipes. Always looks so delicious.
Thanks so much :)
Was sup Ry. Those drum sticks look amazing... That’s a really nice blue Weber... 👀 .... we have the bronze colored one.. keep up the awesome grilling videos with tricks and tips for all our cook outs. We have definitely used few to say the least of your receipts and technics. Thank you. 💪
Mannnn I love Buffalo sauce
Awesome video, the colors are beautiful, your camera does an excellent job. You really do a great job filming the process of your cooking videos, short, sweet and to the point and you choose the right things to say and add in a little humor to orchestrate a high quality video. I have been recommending many of my customers to your channel, especially those who are cooking challenged. You make it easy for someone to follow you with a recipe. Keep up the great work!
Thank you so much!
Congats on the new grill, I like your blue one!
Legs look great. Keep it up Ry!
Thanks! Will do!
Love those blue kettles 👍
Awesome Buffalo Legs there, Ry! Speaking of legs, it's nice to have longer legs on that new kettle to give it more height. That's one of the reasons why I love my Weber Performer. I'm 6'7" tall, so additional height on the Weber kettles is really welcomed. I hope they finally took notice. I look forward to your comparison video.
I saw what you did there> adding maple syrup = sweet heat, nice... Oh I wish that Weber blue came as a performer as I will never have a 3 legged grill again. I may see a SS table with a hole cut in it... I am at a delimia. To get a 22" WSM, a blue 22" weber and a SS table or a good pellet grill. decisions... Well it is time, I have told the wife the camera's roll next week NO MATTER WHAT. I finally have everything I need to start. Ry, nice video.. I will have to have the wife see this as she loves chicken legs....Thanks for the help you have shot me when I have asked. Stay safe out west in Cali...
I like how the Weber Masterbuilt is taller than my Weber Premium. These look great!
looking forward to the Weber comparisons.
Awesome, i bought the same kettle February! I've a lot from watching your vids, keep up the good work!
Thanks! Will do!
Ry, I just love your videos. You always do smoking and BBQing just like I like to do. I’ve bought some of the seasonings you’ve used and they’re great. Keep the great idea videos coming my friend!
Thanks for the kind words :)
oh yea, i can smell them from here Ry, fabulous mate
Used this recipe/technique yesterday on some drumsticks and thighs. Everything turned out great.
Awesome!
Those chicken legs look massive. They sure do look very tasty. Cheers, Ry!
Looks super tasty from great👍👍👍
Those look beautiful! Just a thought for a comparison video idea 💡 the vortex vs Weber baskets set up like this video. As always we enjoyed ur video, keep em coming!
Just found your channel. Awesome man
Thank you 😊
I'm angry that I am not there to taste your super yummy foods that you make
And that's how mukbang ASMR has created
I really love that color on the new Weber Ry! Great first cook using it. Chicken perfection right there!
Yeah that color is growing on me :)
Delicious
Beautiful. I need to do legs more.
Elk legs.
@@CookingWithRy three words: awesome
Those look fantastic Ry! You may have helped my decision as to what to cook this weekend. Do you dip them in ranch or blue cheese like the smaller version?
No, I usually just like the wings or legs on their own. Unless they're really hot :)
Very drool worthy. 😉🤪. Huge legs. Are you sure they didn’t come from turkeys? Another excellent and very enjoyable video 👍🏻😁🇨🇦
Love the content.. Would be very nice to specify also your vent settings on the bottom and top during the cook. Thanks :D
I've done that at times, but in reality conditions dictate so much of that, as does the individual cooker and amount of fuel, and so on. It's really more important to get used to whichever cooker you're using and how it responds to the conditions you cook in :)
@@CookingWithRy you're right. Makes sense. thx !
I just bought one 3 weeks ago. I love it. Already putting it to work. Temp controll has been easy. Bought this model for the grill. Will be very useful. First long cook pork butt, next cook brisket. Buy the way fine looking legs. Ummmmm. 🤙✌🤟🖖
I'm really liking it!
When are you looking to do the comparison test between the vortex and the Weber baskets . Can’t believe the size of those chicken thighs
I don't know about testing between the two. I've thought about it, but they really serve different purposes.
Cooking With Ry thanks . I’m thinking of getting a master touch premium with the heat deflector that’s sold in the uk , I was thinking of getting the vortex as an add on but seeing what you did with the baskets that come with the master touch I’m thinking of just using them . Great video by the way
Hello, is this a good starter grill for me to use? Great video! GOD BLESS YOU!
Yes, absolutely :)
@@CookingWithRy , thanks so much for responding. GOD Bless you.
I know you will do a grill review soon, but what are your thoughts about the bbq system grate? I just got my kettle last month and am considering getting the system grate if it’s considered worth the price and functions. Love the videos. Learning a lot!
The grate feels more substantial, with what seems to be a thicker gauge metal. And that removable center section is nice :)
Cooking With Ry thank you, Ry! Might need to give it a go! I have the griddle, which I am enjoying.
Man that chicken looks delicious has me wishing smellovision, and taste-o-cast existed.
Could I effectively do low and slow with the 2 char baskets using the master touch for cooking things like brisket, pork butt, ribs? Or do you think the summit is better for that?
I’ve done it with the 2 baskets. Just have to be ready to add fuel if necessary.
Great video Ry. Your channel is deserving of more subs. I will definitely Like, Sub and Share!
Just watched your Vortex video and then this video. Would you say the Weber baskets in the center give the “same column of heat” as the Vortex for searing? I’m thinking of getting a Master Touch and want to know if I would still need a Vortex if I already have the baskets. I like to sear chicken before going indirect.
I would say for 75% of applications they will work. It's hard to beat that intense column of heat from the Vortex cone, though. But overall the baskets will serve you well :)
All of the barbecue guys use so many different rubs or seasonings. Can you please recommend just two or three that would serve us amateurs at home. Preferably something at the grocery or maybe amazon. Thanks for your videos.
You're right, there are a ton of choices. Here are a few really versatile ones. It's Incredible by Heaven Made Products. It's available on their site. I've always been a fan of Famous Dave's Rib Rub, which is really good on any pork product. And one that's good on almost anything is a simple mixture of Kosher Salt, Cracked Black Pepper, and Granulated Garlic in equal amounts. I also add Paprika sometimes in a half ratio to the others, and red pepper flakes if I want some spice.
@@CookingWithRy thanks, I ordered some Incredible stuff.thanks for your reply, so many don't. I watch all the time.
Love you videos u make me look like I know what I’m doing thanks. What was the reason to cut the sauce with maple syrup?? Was it just to ensure not to hot?? Did you use fake syrup or the real maple; how about cutting with honey
Yes, to cut down the heat a bit. Honey works great :)
Good vid and now I’m hungry Ry! Question though: could you not place them over directly over coals for a minute or two at the very end of cook to crisp them up a bit, or would that mess them up? Thanks!
You could give that a try. I find that that usually tends to just char the skin in a few places :)
Cooking With Ry Yea, you’re probably right. I want to try this recipe or your sweet and sour leg recipe. I gotta stop this late night recipe review of these cooks lol! I’m on my fourth Weber kettle spanning 37 years. I haven’t totally figured them out yet, but I’m working on it! Lol
Those look great and tasty! It wouldn't be hard to make chicken legs the new "Hot Wings" for special events such as tailgating, games days, and more.
So true!
New subscriber here. Really like your show. Where did you get that rub? I went to the Real Show BBQ channel, but can’t find that rub you mentioned.
It’s linked in the video description 😊
Ah...Got it. Thanks.
Add to bbq thanks!
Is it possible to get what ingredients the rub has? I don’t live in the US so I can’t get that one. They look awesome!
No, it's a proprietary rub :)
Nice editing, little darker than most of your videos. Great lookin' chicken too!
Could you give me an alternative to that seasoning you promoted ? Like something I can buy at my local grocery ?
You can use anything you like.
Hey Ry, I’m planning on smoking a whole suckling pig but I know I won’t get that roasted type skin from smoking it. Do you think using an electric heat gun over the skin would do the trick aswell as add salt to the skin before I put on the smoker?
I'm not well versed in whole pig, so I really can't give you much advice. I know Greg over at Ballistic BBQ did one on his Pit Barrel Cooker and it looked fantastic :)
Great video. Do you think the Master Touch is worth the $55 more over the Premium Kettle?
I'll be covering that in an upcoming video, but the short answer is yes. The additional items you get for that price, plus the increased grill height are worth that extra $55 at least in my opinion :)
Those look and even smell fantastic through my smellevision goggles! However, I have to admit, you literally made me Laugh Out Loud when you "sliced" into the drumsticks.
that color is something else, damm. Where did you get those gigantic drumsticks? Here they sell them with 1/3rd of the meat
Love those drummers!!!👍👍👍. Ry I am in a dilemma! 22”, 24”, or a 26” kettle. I am 80 years old and grew up on smoked foods. My question is my budget is limited to 500-600 dollars. The attachments is my problem. 22” seems to have the most options and attachments. I do a lot of whole spare ribs and many Boston butts over 4 - 10 hours. My secret is red oak heart wood. Nice mahogany finish. Help!!! Please
I would choose the 22" kettle. I've done evrything on mine -- brisket, pork butt, ribs, chicken. It's fantastic :)
Thank you Ry for your answer to my question!! It is appreciated. 👍👍 God Bless
Thats strange we just bought one and it didn't come with the basket.
How are the vents at the bottom and the top suppose to be when cooking chicken legs and wings ?
I usually have them fully open for high heat.
Cooking With Ry thanks!!! Love your channel by the way !!
Ry, who makes your background music? Nice melodies
I license it from a commercial music service.
I've tried this exact method multiple times. Rack over night, same temps using vortex, adding buffalo at 140... I still get rubbery skin. I'm really not sure what I'm doing wrong. Now I pull the skin first. 😥
If you haven't already tried it, sometimes adding some baking powder to your seasoning will help with the skin crisping up. I did that with some wings in this video: ruclips.net/video/O3GhKznyQv4/видео.html
Its just my preference, but I like to overcook my chicken legs. I get super crispy skin and fall off the bone chicken. I will cook to 180ish or so.
@@DougJackson91 Agreed. I know everyone has there preference, but I don't see how people enjoy 165 Thighs or Legs
Isn't 165F internal just barely enough? I tend to cook them to at least 180F so the meat can almost be pulled from the leg.
You certainly can. 165 is really the minimum.
I say, I say, I say boy that ain't no chicken legs, those are chicken hawk legs! Beautiful looking legs RY....not yours, the chicken legs silly!🤣👍🏼
My legs are real, and they're spectacular :)
Lately I've been taking legs/thighs to 180+ when it's not a whole chicken. Some of those leg tendons are a lot less unpleasant at a higher temp. Curious if you've tried taking them higher.
I have. They usually rise another 5 degrees when I pull them, and some almost always shoot past my target a bit :)
If I can smoke things on my grill why should I buy a smoker separate if I could just use my barrel grill?
You don’t need to. Personal choice.
Cooking With Ry thanks! I’m going to cook some ribs on my barrel. Any tips? Should I use my oven as well?
Looks great but damn!!!! Those chickens must have been raised inside a nuclear reactor.
Why don’t you use a vortex?
Just decided to use the baskets this time.
I haven't even watched the video yet but I'm going to right now..
TURKEY legs... ??
Chicken. These things were monsters :)
@Cooking With Ry Where did you get them? Trader Joe's?
Those look as big as turkey legs! Yep, you just said that as I was typing it.
Gorgeous.
❤️
When seasoning and leaving in fridge like that they lose a lot of moisture. Or is it just me?
It's a fairly common technique to dry brine overnight. It was plenty juicy, as was pretty apparent in the video.
Are you sure those aren't ostrich drums?