@@yechezqelyehudi5164 No. Because it's just a mucus membrane that occurs naturally. It is more pronounced when the chicken has been soaked in water or enhanced. If the chicken is air chilled you won't get the same level of sliminess. 👍🏾
20-year chef instructor here -- Terrific video that concisely and correctly provides lots of information and tips. I am impressed. Also, love maps, too. Good job. A+
Great Video, I like the tool you use to break through the skin and membrane so the meat will take on more of the brine and juices as it smokes. I do this with a fork or small knife but have always wanted to get one of those tools/meat tenderizers. You just made up my decision. it is important to puncture the muscle membrane on a lot of game meat like squirrel, rabbit etc... so the flavor runs through, thanks for the prodding, lol
Thanks for watching! The Jaccard also helps make better skin because those holes allow the fat to escape from the skin. It's on sale right now. amzn.to/39Iknj3
Uncle Bird: “Now I use like a pigtail flipper to flip my chicken. It has like a long steel pole and…” Me: “Honey get me a beer and make sure our pigtail meat flipper has a microscopic needle on the end! I’m fixing to go buy a couple bags of leg quarters to brine for smoking tomorrow if the storms don’t blow away my smoker.” 😂 Sure like your channel Uncle Bird! 👍 👍
Outstanding, uncle b. You certainly display the heart of a teacher. Your cadence and tone stick with me. Going to do this step for step next time. Take care
Great video!! About to try my hand at smoking some leg quarters on an offset. One thing though...I could not find the brine directions. I'm sure it's something simple but I would appreciate it if you or someone could point those out. THANKS
MMM, I always seem to watch the best looking BBQ right before lunch. Looking forward to trying your technique, thanks! And love the idea of doing everything in the sink, what a easy cleanup.
That Perdue 10 pound bag has less fat, you have to spend a little bit more , but the quality of the Purdue leg quarters are second to no other chicken brand!
The bits left over from the internal organs are rinsed off after the Leg Quarters are removed from the brine. I don't normally remove anything else other than the glob of excess fat and the chicken's tail.
No. I never do because it is unnecessary, the spine protects the chicken while smoking and provides something to grab on when you move them around. Think about it, when was the last time you ate a thigh or leg quarter from a chain chicken restaurant that didn't have the spine attached? Save your time. I have sold a ton of these leg quarters.
@@UncleBirdsBBQ food for thought! Thanks for the info. I do quarters every once in a while, and a few days ago was actually the first time I bought them and they had the spine attached. I thought it was odd, but I see now it’s rather common. Good to know it’s no issue to leave them on. I’ve been cutting it off to clean it up, but if it’s not necessary, it’s not necessary. Thanks for the tip!
The feathers on the leg quarters are always down at the bottom of the leg where the foot is cut off and on the tail. I remove the feathers when I prep them, sometimes I may not catch them all before it goes on the smoker but if see some that I missed while the quarters are cooking I remove them then. Basically, I am looking to remove them during the entire process from prep to cook.
Why RUclips never let me see your videos is beyond me...but I’m here now. Where do you get your brine bags? Duh...why don’t I look in the description dummy! 🤦🏻♂️
My goodness that's high. They are still cheap here in TN. I grabbed a couple of 10lb bags for 39 cents per pound about two weeks ago before they went up to 49 cents per lb.
I rinse to remove the nasty bits and excess salt from the chicken. Where I am from it is expected that the chicken is rinsed prior to cooking. 😀 I just use a small stream of water to keep it from splashing eveywhere.
That’s not how you clean chicken no vinegar no lime juice no garlic you left a bunch of fat on who is teaching y’all niggaz how to cook didn’t let the seasoning sit y’all bugging
Nah, brine is BS. Brine dies NOTHING for the birds, or rats for the matter. Learn how to smoke. Brine is for people that cant smoke, or BBQ for that matter.
Very informative!! Thanks!!
Glad you enjoyed it Johnny!
@@UncleBirdsBBQ ARE YOU CONCERNED ABOUT THE SLIME UNDERNEATH THE SKIN?
@@yechezqelyehudi5164 No. Because it's just a mucus membrane that occurs naturally. It is more pronounced when the chicken has been soaked in water or enhanced. If the chicken is air chilled you won't get the same level of sliminess. 👍🏾
@@UncleBirdsBBQ OK HELP ME IF I'M MISSING SOMETHING!IN YOUR OPINION,HOW DO I GET RID OF THE SLIME IN CHICKEN?
@@yechezqelyehudi5164 You have to cook the chicken to get rid of it.
Heard the dudes voice and immediately trusted anything he’s saying. This man just sounds like he cooks some mean ass BBQ
Yessir I do. Thanks for watching 👍🏾
Thank you Sir. Some very helpful tips I did not know. I've been bbq'ing for 40+ years and still learning some new tricks.
Just made this and that was some of the best chicken I've ever had in my life.
I learned more about practical kitchen and food safety in this than any other video. Great job.
Glad it was helpful! Thank you. 😁
These are so underrated. I love smoking leg qtrs
20-year chef instructor here -- Terrific video that concisely and correctly provides lots of information and tips. I am impressed. Also, love maps, too. Good job. A+
Wow, thank you! I appreciate the kind words.
"20 year chef" that cant cook apparently. Joker.
You need Food Network to call you. Your instructions are systematic and informative. Thank you.
Thank you. I appreciate the awesome comment.
I like the way you work. I picked up quite a few tips that make the prepping less messy.
Thanks for watching. Glad I could help provide you some pointers. 😀
Love the video !!Leg quarters look 🔥🔥🔥
Appreciate it. Thanks for watching.
Great idea cutting the bag from the bottom!!!! Thank you!
You're welcome 😁
The music is 🔥🔥🔥🔥
Thank you. Merry Christmas!
Chicken leg quarters are the most underrated pieces of protein alive... I SAID IT DAMMIT! Lol
My favorite too. Super cheap and can cook a bunch. Leftovers are a blessing and running out is a sin.
@@UncleBirdsBBQ agreed! lol it always amazes me when I can find 10lbs of food for like $6
Most definitely. They are my favorite.
I learned something from you sir...
Thank you 😁
Man you are hilarious “people that don’t like to bring any money”😂 loved the video!
Thanks for watching!
“Never want to bring any money”…good one. I subscribe and prepare for my amigos and familia in Mexico. Thank you.
Thanks for watching. Let me know if you have any questions.
I picked up some leg qtrs for Memorial Day. Great vid. 🎉
Oh yeah 😁
Awesome vid….love your narration…props from Ontario, Canada
Aye man I love that intro, bro I swear to God, I was laughing my ass off subscribing
yes thanks
Thank you.
Smashed that thing down!
Awesome video, keep ‘em going big dawg
Thanks! Will do!
Thanks uncle bird I’m trying this tomorrow
Hope you enjoy
You are very right my man ,took me awhile to learn that chicken definitely does not benefit at all from slow and low cooking 👌🏾👌🏾👌🏾👌🏾👌🏾
Hot and Fast is the way to go 👊🏾
Looks good
I drink every time he says nasty glob of fat. I’m wasted
😂😂
😂😂😂😂
Makes me want to go to the store and get some leg quarters to smoke using his advice! Keep up the great work!
You should!
This is awesome and very informative.
Glad it was helpful!
Thanks
Welcome
thanks for the jaccard tip... I just got one
Enjoy it
Very sharp knife helps
Sure does 💪🏾
I’m trying this Saturday
Go for it. It works 👍🏾
Very well done. 👏
Thank you very much!
That looks amazing!
My chicken never seems to come out quite that nice.
Thanks for watching. You can do it too. That's why I love BBQ because you can eat your mistakes.
Thanks for sharing!
You bet!
That looks delicious Uncle Bird. Gotta try it.
Go for it 👍🏾
Man...🤤🙌🏾🔥Oooweee..thanx brother 🤝🏽
You're welcome. Thanks for watching 👍🏾
Great Video, I like the tool you use to break through the skin and membrane so the meat will take on more of the brine and juices as it smokes. I do this with a fork or small knife but have always wanted to get one of those tools/meat tenderizers. You just made up my decision. it is important to puncture the muscle membrane on a lot of game meat like squirrel, rabbit etc... so the flavor runs through, thanks for the prodding, lol
Thanks for watching! The Jaccard also helps make better skin because those holes allow the fat to escape from the skin. It's on sale right now. amzn.to/39Iknj3
Great video brother. I just subbed to your channel.
wow!! Nice job.
Thank you!
Appreciate you brother great video!
I appreciate that
Thanks for the lesson
You're welcome 😁
Uncle Bird: “Now I use like a pigtail flipper to flip my chicken. It has like a long steel pole and…” Me: “Honey get me a beer and make sure our pigtail meat flipper has a microscopic needle on the end! I’m fixing to go buy a couple bags of leg quarters to brine for smoking tomorrow if the storms don’t blow away my smoker.” 😂 Sure like your channel Uncle Bird! 👍 👍
Thanks for watching 😁
Great video!
Glad you enjoyed it
Very informative, I picked up some good tips here. (although the echo on the voice was kinda distracting)
Thanks for watching. Let me know if you have questions 👍🏾
Outstanding, uncle b. You certainly display the heart of a teacher. Your cadence and tone stick with me. Going to do this step for step next time. Take care
Please do! Let me know how everything turns out. 😁
Damn dude that looked amazing!
Thank you for watching. If you have any questions just let me know. 👍🏾
Awesome
Thx new dad... awesome video
Glad you liked it😁
First time I seen this dude. Liked 20seconds in cause that accent says I know how to bbq
I sure appreciate it 😁
@@UncleBirdsBBQ recipe is the truth. Did it and came out great man. Thanks
@@drozdood9 Great glad everything worked out 👍🏾 No more dry chicken 😁
Nice video. Thanks. Maybe a couple of dish towels rather than paper towels. A little more cushion?
The paper towels help the cutting board stick to the sink so it doesn't slide around. When I get done I just throw them away. 😁
Wow ok thank you brother 🙏
You're welcome 👍🏾
Great video!! About to try my hand at smoking some leg quarters on an offset. One thing though...I could not find the brine directions. I'm sure it's something simple but I would appreciate it if you or someone could point those out. THANKS
Here ya go ruclips.net/video/0sWl_GbPYH0/видео.html
Great video
Glad you enjoyed it
This guy immediately looks like he can cook some chicken
I appreciate it. Thanks for watching 👍🏾
MMM, I always seem to watch the best looking BBQ right before lunch.
Looking forward to trying your technique, thanks! And love the idea of doing everything in the sink, what a easy cleanup.
Thanks for watching. If you have any questions, just let me know 👍🏿
I see you, sir. Good video.
Thanks for watching 👍🏾
Smoked chicken is honestly one of my favorite things to get at any bbq place! Great video and an instant subscribe from me! Keep up the good work!
Awesome! Thank you!
NEW SUBSCRIBER ALERT
Thank you for the sub 👍🏾
I grilled chicken last night wearing the identical hat that your wearing😂😂😂😂
The hats make the BBQ taste better. It's my secret. 🤣🤣🤣🤣
how often do you spray the chicken? also if i have a water pan, what's your opinion/recommendations for it?
Normally about 3-4 times per cook. Water pan is useful for controlling the heat on some grills. What type of grill/smoker do you have?
Pre heat cooler? What is that. Is the cooler hot? How do you get it to be hot?
You just pre-heat it by adding super hot water and keeping it closed for at least 30 minutes. It will hold your hot meat longer. 👍🏾
Great video.
Not gonna lie, fat is the reason I prefer leg quarters.
💯 Fat = Flavor
Thank you for using a brine. So many videos of leg quarters and no one uses a brine. I weep for that dry chicken every time.
🤣🤣 You're welcome. I don't make any chicken unless it is brined. If I don't have time to brine I'm eating something else.
I add a small amount of seasame oil and white vinegar, seasonings then spritz with fish sauce, maple syrup and apple cider vinegar
Why does it really need a brine. The cut is so juicy itself
That Perdue 10 pound bag has less fat, you have to spend a little bit more , but the quality of the Purdue leg quarters are second to no other chicken brand!
Thanks for watching 😁
🔥🔥🔥🔥
Thanks for watching 👍🏿
Where can I get some of that hen peck seasoning
Working on that now.
Where's the recipe for the bryan
Here ya go! ruclips.net/video/0sWl_GbPYH0/видео.htmlsi=ZbHABFJcvdH9DD9L
What about the red guck? I always remove that too. Nice video, I just subscribed. Keep it up bro!
The bits left over from the internal organs are rinsed off after the Leg Quarters are removed from the brine. I don't normally remove anything else other than the glob of excess fat and the chicken's tail.
Yep we call it the valley take your finger and rake out the valley!!! good video!!!
5:17 LMAO
You don't trim off the spinal section?
No. I never do because it is unnecessary, the spine protects the chicken while smoking and provides something to grab on when you move them around. Think about it, when was the last time you ate a thigh or leg quarter from a chain chicken restaurant that didn't have the spine attached? Save your time. I have sold a ton of these leg quarters.
@@UncleBirdsBBQ food for thought! Thanks for the info. I do quarters every once in a while, and a few days ago was actually the first time I bought them and they had the spine attached. I thought it was odd, but I see now it’s rather common. Good to know it’s no issue to leave them on. I’ve been cutting it off to clean it up, but if it’s not necessary, it’s not necessary. Thanks for the tip!
Bird bird bird...
Bird is the word 👍🏾
Nice prepping, but you could have cleaned them a little more
Thanks for watching Fard. I am always looking to improve. When you say clean them more, what area do I need to clean more? Thanks. 👍🏾
A little drawn out with some descriptions but pretty good.
I've always been long winded 🤣
👍😎
Thank for watchin 👍🏾
Why brine quarters, as they're already juicy/fatty ?
It seasons them to the bone and protects the meat from overcooking. Your quarters will always be better if you brine them.
HOW U GET ALL FEATHERS AN HAIR OFF...DIDN'T SEE THAT
The feathers on the leg quarters are always down at the bottom of the leg where the foot is cut off and on the tail. I remove the feathers when I prep them, sometimes I may not catch them all before it goes on the smoker but if see some that I missed while the quarters are cooking I remove them then. Basically, I am looking to remove them during the entire process from prep to cook.
@@UncleBirdsBBQ ok kool,,that's my process
That glob of fat is my favorite piece
Thanks for watching 😁
I smashed that LIKE button DOWN!!!
I appreciate it 👍🏾
Does the vinegar make the skin robbery?
The vinegar won't make it rubbery. Using a smaller chicken with thinner skin and cooking at a high temperature prevents the skin from being rubbery.
Ok yes sir
🌴💛🐊
😋😋😋
Thanks for stopping by and watching 👍🏾
🍗👍🏾🔥🍗
Thanks for watching 👍🏾
Why RUclips never let me see your videos is beyond me...but I’m here now. Where do you get your brine bags? Duh...why don’t I look in the description dummy! 🤦🏻♂️
Thanks for watching. Don't be too hard on yourself. 😁
Pro tip with that plastic bag tie!!
Thanks for watching!
$0.69 would be sweet. More like $1.99 or higher today.
My goodness that's high. They are still cheap here in TN. I grabbed a couple of 10lb bags for 39 cents per pound about two weeks ago before they went up to 49 cents per lb.
@@UncleBirdsBBQ if we wait long enough we might get $0.99 but that's been a while. Wings are $5 raw unseasoned - nearly cheaper to eat out for wings!
@@SteveDarner 😳😳
Naw ion do them quarters 🤣 😂 😒 😴
Thanks for watching 👍🏾
Yall don’t have to rinse the chicken, no meat should be rinsed before you cook it its unnecessary
I rinse to remove the nasty bits and excess salt from the chicken. Where I am from it is expected that the chicken is rinsed prior to cooking. 😀 I just use a small stream of water to keep it from splashing eveywhere.
That’s not how you clean chicken no vinegar no lime juice no garlic you left a bunch of fat on who is teaching y’all niggaz how to cook didn’t let the seasoning sit y’all bugging
Thanks for watching.
Nah, brine is BS. Brine dies NOTHING for the birds, or rats for the matter. Learn how to smoke. Brine is for people that cant smoke, or BBQ for that matter.
🤣🤣🤣🤣🤣🤣
Looks good
It was
Looks good
Sure appreciate it 😁