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HowToBBQRight
United States
Registrace 25. 05. 2010
HowToBBQRight with Malcom Reed
Welcome to HowToBBQRight -- a channel dedicated to all things barbecue, slow-smoked and grilled. Each week I share a new recipe. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
Subscribe to my CZcams channel right now - and I'll send you notifications as soon as I release new videos.
Welcome to HowToBBQRight -- a channel dedicated to all things barbecue, slow-smoked and grilled. Each week I share a new recipe. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
Subscribe to my CZcams channel right now - and I'll send you notifications as soon as I release new videos.
Old School BBQ Chicken
BBQ Chicken cooked over charcoal on a Primo Grill and glazed with a Barbecue Sauce to make some grilled, juicy, saucy Old School BBQ Chicken.
#bbqchicken #barbecuechicken #howtobbqright
Old School BBQ Chicken
WHAT MALCOM USED IN THIS RECIPE:
- Primo Grills - www.primogrill.com/
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Malcom's Bird Brine bit.ly/H2Qbirdbrine
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce
- Killer Hogs Hog Sauce bit.ly/KHHotSauce
- Thermoworks DOT bit.ly/ThermoworksDOT
- Thermoworks Thermapen bit.ly/2I9Fsnp
Old School BBQ Chicken Ingredients:
- 8pc chicken skin on, bone in
- 2 cups water
- 1 bottle Wickers BBQ Marinade
- 1 lemon sliced
- 1/4 cup Malcom's Bird Brine
- 1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
- 1 cup Killer Hogs The BBQ Sauce
- 1 cup Killer Hogs Vinegar Sauce
- 2oz Killer Hogs Hot Sauce
Directions:
1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade. Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well. Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag. Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
2. Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes. Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone method - Hot side and Cool side. Adjust the air vents so the grill temperature reaches 350 degrees.
4. Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
5. Combine the bbq sauce, vinegar sauce, and hot sauce in a small container. Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides. Don't walk away because it can burn really quick. The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.
Connect With Malcom Reed:
howtobbqright.com/
Facebook - HowToBBQRight/
X - howtobbqright
Instagram - howtobbqright
TikTok - www.tiktok.com/@howtobbqright/
Malcom's Podcast - howtobbqright.com/howtobbqright-podcast/
For Malcom's BBQ Supplies visit - h2qshop.com/
#bbqchicken #barbecuechicken #howtobbqright
Old School BBQ Chicken
WHAT MALCOM USED IN THIS RECIPE:
- Primo Grills - www.primogrill.com/
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Malcom's Bird Brine bit.ly/H2Qbirdbrine
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce
- Killer Hogs Hog Sauce bit.ly/KHHotSauce
- Thermoworks DOT bit.ly/ThermoworksDOT
- Thermoworks Thermapen bit.ly/2I9Fsnp
Old School BBQ Chicken Ingredients:
- 8pc chicken skin on, bone in
- 2 cups water
- 1 bottle Wickers BBQ Marinade
- 1 lemon sliced
- 1/4 cup Malcom's Bird Brine
- 1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
- 1 cup Killer Hogs The BBQ Sauce
- 1 cup Killer Hogs Vinegar Sauce
- 2oz Killer Hogs Hot Sauce
Directions:
1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade. Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well. Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag. Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
2. Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes. Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone method - Hot side and Cool side. Adjust the air vents so the grill temperature reaches 350 degrees.
4. Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
5. Combine the bbq sauce, vinegar sauce, and hot sauce in a small container. Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides. Don't walk away because it can burn really quick. The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.
Connect With Malcom Reed:
howtobbqright.com/
Facebook - HowToBBQRight/
X - howtobbqright
Instagram - howtobbqright
TikTok - www.tiktok.com/@howtobbqright/
Malcom's Podcast - howtobbqright.com/howtobbqright-podcast/
For Malcom's BBQ Supplies visit - h2qshop.com/
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One of the saltiest meats in existence getting extra salt twice is kind of vile.
Malcolm, please get on a diet and get healthy.
Losin some weight? Lookin good
he do be glazin that sausage
I test the sausage's seasoning before I start throwing salt based rub all on it and in it. You might be gilding the lily, or even overdoing it.
That not a cheat code it's more like an infinite money glitch
My mouth is soaked yum
High cholesterol high sodium and starchy corn. No wonder that guy is so big. And we’re all going to have to pay for his health care
Okay that's enough for me where's yours at 🤔😋🤣
I want the greese, csnt you just make me a ribbed sausage
Should have just got some already made slaw...
It's funny how simple things can turn things into something amazing!!! Never thought about seasoning smoked sausage, so thank you for the recipe!!!
Here is the recipe you need 1 Cup Mayo 1/2 Cup Sugar 2 Tablespoons apple cider vinegar Poppy seeds optional 1 Large bag of Cole slaw mix or chop your own Combine dressing and mix with slaw. Enjoy!!
Nice cancer food
Love your videos. Went and got the killer hog bbq rub and the AP RUB …for my ribs. Can’t wait to smoke em tommre and try
My artery just clogged up.
Sheesh... those sausage dont need no seasoning or sauce 😂😂😂
If you stumble on a bbq channel that has a skinny cook, it's bs! Only us big boys know what's up.
I love my gabbys grill!!.. please make more recipe videos using yours! I love watching your channel!
Butter... has enough salt... be careful, ppl ❤
You need some Dan-o's
He watered down the prepared coleslaw with unprepared coleslaw 😂
His doctor has been talking to him about vitamins I see
Nah. Less is more. Smoked sausage is already perfect!
5 seconds in just listening and looking at this man I trust him
And it needs PEPPER!
Well damn, I can’t be watching this at 11pm!!!! I’m hungry now!!!!!
No one is quite like Malcom. Such a master on the grill, yet such a down to earth and relatable guy.
Daaaaamn!
Great video! Thank you sir!
“No doc, I don’t know why I’m 375.”
That corn is way underdone, steamed corn is the way to go....
Thats the biggest ziplock bag I've ever scene
Premade coleslaw is absolutely disgusting . It sounds like you just tainted those bags of dry slaw. Now you have a huge amount of gross slaw. What a waste.
Can you put in it the oven? If so, how long
Running out of stuff to cook I see 🤷
I like my slaw sweet
I like to boil my hot dogs in beer first then smoke them.
Bro are you losing weight? Good for you
How I want to look when I get older
Is that an after market lid hinge?
Made this for the weekend. Absolutely the BEST sandwich ever! I will be making this again for sure thank you sir!!
duuuuuude… this recipe is perfect…. the entire family loved it
someone please tell me why you would ever cook this fat down?
malcom love this cook the man is right dont trust a skinny cook love you man
I’d sprinkle some rub afterwards and grill for a few and get a little char
i been rockin with Malcolm Reed for sooo long. I consider this man one the Godfathers of CZcams BBq❤ I learned soo much from you Mr. Reed Thx you so much
this dude got some fire cooking
Have you ever thought of or used German Mustard as a binder?
I think you should have some corn with that butter