I could have swore I remember subscribing just around 1000. Growth will come with time my dude. Your very involved with your subscribers so I’m sure more will follow along when it warms up everywhere this year.
Great video. I have some chicken legs in the freezer I'm going to try this with. Looks like it is important to cook direct for a while to get that char...
I know you're going to love it! I really like the color pink and how it fits so I've been rocking it! I want to find the hat so I can make some GCS hats with it!
@@GulfCoastSmoke I'll be the first to buy when you do! Not really sure what you call that type of hat with the rope, but some of my favorite hats are just like that.
What kind of charcoal did you use? Also you mentioned to flip every 30 seconds to get that char on the skin. I’m assuming you kept on flipping without covering the grill until you got the skin charred. Did you leave them cooking direct with the lid covered at this point or did you move them indirect with lid covered and for how long? Loved the video. Thank you.
Great questions! Sorry for not covering it in the video, I can definitely make it a point to do that! I charred them with the lid off, direct over B&B lump charcoal. Once I got them all charred how I wanted them I pulled them indirect and then put the lid back on until they finished!
Educational. Here in the south we can get what you call split leg quarters, what it is the chicken leg and thigh sliced lengthwise. Same as a butterfly. Allows for that charred meat you seek.
Thanks Alonzo. I’ve been thinking of prepping my jerk chicken legs this way for some time. It’s now a few minutes to 1:00 a.m. in northern Japan, and I don’t have much time to marinate the drums before laying them out on the grill. Jerk chicken is meant to be cooked low and slow, and I hope this method doesn’t jam me up. Again, thanks in advance.
![Legit or Not? Butterflied Chicken Drumsticks [Hot Honey BBQ Glaze]](http://i.ytimg.com/vi/RXKanj7LYSE/mqdefault.jpg)
The ONLY way to eat chicken legs! We are so close to 5,000! Subscribe
Great instruction on filleting the leg, no waste.
I could have swore I remember subscribing just around 1000.
Growth will come with time my dude.
Your very involved with your subscribers so I’m sure more will follow along when it warms up everywhere this year.
No complaints here, brotha. I’m thankful for everyone who watches! I just like reminding people every once in a while they can subscribe!
I've been waiting for this vid. Thank you bro. I might try this weekend.
Let me know how it goes bro!!
@@GulfCoastSmoke Yo i didn't get to try it yet. But check out Cooking With Ry's latest vid, smoked meatloaf. Check out what he uses at the 5 min mark.
He’s got that good stuff brother!
Thanks man! I caught a glimpse of this method last month and was looking for some instructions. Bring on the char!
Definitely gonna give this a shot tomorrow! B-roll footage looking crispy cleannn btw!
That’s what I love to hear! My favorite part of making videos is trying to hit that delicious b-roll!
Ive still yet to try this. Will be very soon, looks great.
Let me know how you like it brotha!
Great video. I have some chicken legs in the freezer I'm going to try this with. Looks like it is important to cook direct for a while to get that char...
Absolutely it is! But don’t let them sit too long or they’ll burn! I say 20-30 seconds then flip! 20-30 seconds then flip!
Wish I would've done this yesterday. Smoked some half chickens with southern hot. Very good seasoning. Meal was definitely on point!
I love to hear that, bro! So glad you’re loving the product!
@@GulfCoastSmoke just give it some time. Your channel is gonna take off.
I’m just gonna keep making videos and let whatever happens happens my brother! I can’t tell you how much I appreciate your support, though!
Thanks for this!
Enjoy it, brotha! I hope you have a good day!
That is awesome… I’ll be doing this in the near future!
You won’t regret it! I’ll talk to you tomorrow!
😂😂 Had me rollin’ when you were whispering. Planning to pick up some chicken legs for dinner tonight and doing this exact method! 👊🏼
So damn awkward sometimes xD I'm like damn I have to pretend I ain't a weirdo out here lol!
Finally got around to making these. Man, these are delicious and quick!
Hell yes bro! I love them!
Liked, subbed, and going to the grill rn. Thanks
I don't have a grill, I only have access to stove or oven. How can i cook these in the oven? Broil?
Very nice. Would love to see you teach us some wet marinade recipes for this type of chicken legs.
I got you! That’ll be coming within the next few videos!
Trying this hack over the weekend with some Southern Hotspitality, super stoked. By the way, that's a really nice hat.
I know you're going to love it! I really like the color pink and how it fits so I've been rocking it! I want to find the hat so I can make some GCS hats with it!
@@GulfCoastSmoke I'll be the first to buy when you do! Not really sure what you call that type of hat with the rope, but some of my favorite hats are just like that.
@@BrandonMobley614 I think it quite literally might just be a rope hat but I'm not 100%!
What kind of charcoal did you use? Also you mentioned to flip every 30 seconds to get that char on the skin. I’m assuming you kept on flipping without covering the grill until you got the skin charred. Did you leave them cooking direct with the lid covered at this point or did you move them indirect with lid covered and for how long? Loved the video. Thank you.
Great questions! Sorry for not covering it in the video, I can definitely make it a point to do that! I charred them with the lid off, direct over B&B lump charcoal. Once I got them all charred how I wanted them I pulled them indirect and then put the lid back on until they finished!
Yep gonna give this a crack mate. Looks too good.
Too easy and too good!
Educational. Here in the south we can get what you call split leg quarters, what it is the chicken leg and thigh sliced lengthwise. Same as a butterfly. Allows for that charred meat you seek.
If I’ve been missing these at H‑E‑B that sucks 😂😂 I’m from South TX!
@@GulfCoastSmoke Joe v’s and sellers brothers usually has them.Not seen them at HEB.
Our H‑E‑B sells the split leg quarters, and we live in southwest Texas.
I need to double check mine! If not, the ones close to me
Looks delicious I'm gonna have to try this, who would of known 😋
You’ve got to try it! So so good!
I will thanks
🤣🤣🤣 hilarious!
I’m choosing to take it as a compliment! Glad you watched and hope you enjoyed!!
thats what im talking about!
I love making the chicken like this!!
The next Guga Food
Dont chase to be famous, just work hard and fame will find you
💙🧡
I appreciate you!
Done
If you watch his videos and don't subscribe you're getting charcoal for xmas forever! Wait no..
LOL are you trying to help or hurt me here?!
@@GulfCoastSmoke it's bottom of the bag charcoal so it ain't much
Thanks Alonzo. I’ve been thinking of prepping my jerk chicken legs this way for some time. It’s now a few minutes to 1:00 a.m. in northern Japan, and I don’t have much time to marinate the drums before laying them out on the grill. Jerk chicken is meant to be cooked low and slow, and I hope this method doesn’t jam me up.
Again, thanks in advance.
You talk too much