How to BBQ Chicken, Thighs - All the details you just can't get in a short video
Vložit
- čas přidán 10. 07. 2024
- I said it. Short videos just don't have enough info. Watch this video if you want all the details on how to make perfect barbeque chicken.
Here's links to some of my favorite supplies on Amazon:
Daves Gormet Hot Sauce - amzn.to/45mVaBt
Jack Daniel's BBQ Sauce - amzn.to/3F9YtSc
Stainless Steel Table - amzn.to/3trsBpp
Hop Water - amzn.to/3PJfLdH
Thermopro Instant Read Thermometer - amzn.to/3Q9BywD
Love how you left the pepper mistake in your video.
Thanks Rick! Yeah, it seems like most of the popular videos are made by people trying to become movie producers or something. I like my videos to be as real as possible, without being too crappy, LOL! Thanks for watching and I appreciate the feedback!
I love to see the Judge. I bought one last June. Keep putting Judge videos out! I'd like to see different styles of cooks. From burgers, wings to ribs and bbq. Different cook styles. Im loving it.
Awesome! Thanks! I've got a bunch of Judge videos planned so stay tuned my friend. Thanks for watching!
We’re always searching for new methods and recipes for chicken. Beef is expensive; chicken is an affordable protein. Can’t wait to try this. Thank you!
Hey you're welcome! Thanks for watching!
Did this earlier in the week, on the smoking champ and my son loves drumsticks but never tried the thighs, he absolutely loved them, thighs are the best part of a chicken
I agree! Thighs are super flavorful. It's that extra skin and fat, delicious! Thanks for the comment!
Looks delicious. Great job explaining the cooking process & grate maintenance.
Thank you!
He had me when he said...this works for me, and also to season to own liking...my guy
Thank you so much!
Love your videos sir, great content. Will be buying the judge because of you.
It's a great rig and I'm sure you'll love it! Thanks for watching and I really appreciate your comment!
Love your videos!! The Judge is such a great grill/smoker..
I agree! Thank you so much!
As always, great content and super comprehensive
Thank you Carlos!!!
I didn’t even know about the judge, I have a Highland and the Longhorn. When I am smoking wings I put a chimney on the two further sides and put the wings in the middle over nothing. After about 45 minutes or so they are done with no flipping. At about a half hour into the cooking I just walk to the stack and give it a whiff, then I know we’re getting close.
I like it!
I love your videos. Keep up the good work.
Thank you! I really appreciate that!
Great video, good work. - Chicken is one of my favourites to grill!
Thank you! I appreciate that!
Great Video! Now Time to do a Brisket on the Char Griller XD.
Yeah, your right. I need to get a brisket video up. I might work on that this coming weekend. Thanks for watching and thanks for your comment!
Never been a huge fan of the cast iron grates but whatever works best for you.
That's what it's all about! Always go with with whatever works best for you. Thanks for watching!
great video as always! can you do pork loin on the offset, direct heat tri-tip on your judge and center cut pork belly for slicing? keep up t he great work.
Great suggestions! I'll add these to the list. I appreciate your comment and thanks for watching!
Great video, I agree, chicken cooked over direct heat is absolutely delicious, my favorite way of eating thighs. And I always enjoy watching your videos. They are always so casual and conversational.
Thank you! I really appreciate that! So many videos are so rehearsed and produced. I'd like to upgrade my equipment but I'll never go away from the natural format. Thanks for watching!
And hey even if you mess up worst thing you do is burn the skin. Rip that off and you still got some great meat underneath. Would love to see a vid on grilling ribs!
That's right! Thanks for that comment! I do have a couple vids on my channel where I grill ribs along with other things, but I'll do a video on just ribs. Beef or Pork, what's your preference?
@@TonyToneBBQ Lets do beef
@@JohnyScissors you got it! Beef ribs added to my list. Stay tuned!
I have an OK Joes Highlander with a wood burning firebox I put in when the old firebox burned-out. Just smiked a pork shoulder with only Beech lumps. It was awesome. Should you pre steam chicken? I saw that trick from some friends of mine.
Nice! That sounds good! Pre-steam chicken? I've never heard of anyone doing that, and I don't think it's something I'd want to try. If smoking chicken, cooking the outside with steam would prevent it from absorbing flavor from the burning wood. If cooking over coals, pretty much the same thing and besides that, I can't think of any way pre steaming would be any benefit. If you try it, please let me know how it works for you. Thanks!
Hi Tony
I just watched you cook swift ribs. It was great.. I. Saw where you put your smoke wood away. From the fire, wowever do you put some wood on the fire?
Yes, I place the wood away from the fire just to get it nice and hot so that when I do put a new split on the fire, it catches and burns right away. After starting the fire with lump charcoal, I only add wood splits from then on. Here's a link to a video that goes into a lot of detail on using wood in an offset smoker. Thanks! czcams.com/video/YNcj57MSDH8/video.html
Where’d you get the lighter
Thanks for asking! Here's a link to my Amazon page. You can find it there. Thanks again! www.amazon.com/shop/tonytonebbq?ref_=cm_sw_r_apann_aipsfshop_aipsftonytonebbq_0R7E4DSA7W8KSX7X8GVC&language=en_US
Very informative video great content would like to see you do baby back ribs
Thank you! Working on some baby back ribs right now! Stay tuned. Hopefully I'll have this video up by tomorrow. Thanks again!
I remember you saying that white smoke isn’t good when you’re smoking on another video ….. the white smoke here is it good?
That's an excellent observation Wayne! I'm glad you brought that up. The difference here is that I'm using charcoal and this is direct heat barbeque. When cooking this way, white smoke doesn't matter because it's a totally different kind of smoke.
While smoke only matters when cooking slow-and-low with an offset and burning wood for the heat. When wood doesn't get enough air, it smolders and creates white smoke that leaves a bitter flavor on the food and if you let that go on too long, the stronger that bitter flavor is. Charcoal does not have that problem, even in an offset smoker.
Thanks for asking!
😂😂😂😂😂😂😂😂😂😂
You must have seen the part where my salt and pepper grinder fell apart. Lol!
You definitely suppose to clean slime and yellow fat off of that chicken🤢🤮
Why?
I just got a beautiful new Oklahoma Joes - with smoker ., Cantcwsit to season it and try these great chicken 🍗 thighs !
You are all the piece🥳. It looks so delicious
I’m from Tx and love to bbq .🍗-
Great videos and instructions.
Thank you and I really appreciate your comment! Congratulations on that new Oklahoma Joe's! How's it going so far? Did you get it seasoned and grill up that chicken? Keep me posted if you get a chance. Thanks again!