@@tobiaschillitrollkarl Yeah, I can see that being the case. Just a random video I found in my recent endeavour to learn bbq/smoking.. not the best one for sure.
Mehmet Ali Özdemir you shouldn't cook chicken directly over blazing hot coals like that. It will be burnt on the outside and raw in the middle, NOT GOOD for chicken! You need to set up an indirect cooking method for chicken. Pile the coals on one side of the grill and leave the other side for indirect cooking. Sear the chicken over the coals then move it to the indirect side and finish cooking it with the lid on until you get a safe internal temp.
Mehmet Ali Özdemir the main problem with this method is that it provides a lot of radiant heat but very little convection heat. Radiant heat doesn't penetrate well, hence the overcooked exterior.
I set up a direct heat and an indirect heat zone and get the grill as searing hot as possible with the lid on. Once it's scorching I remove the lid and place the chicken directly over the coals and cook with the lid off. I carefully watch until the skin looks crispy turning as needed then move the meat to indirect heat and continue cooking but with the lid on. Turns out perfect every time, crispy skin and super tender meat.
Nice to see that the merits of barbecued food have gained appreciation across the pond! Consider this how we paid you back for giving us afternoon tea. ;-)
The only time I've left the bottom vent WFO was to help get the coals started...Since I started using a chimney I leave them 1/2 closed or more and adjust temp with the top vent. Those were some seriously HOT coals...
I was seriously wondering at first if this was just the most dry, deadpan humor I've ever seen. - I'm still not really sure. Their channel is all over the place.
Why Weber? Because they are the best at holding heat for the price point and EXTREMELY versatile. Why Disaster? Because she has her charcoal grill on and around too much wood. Her charcoal is literally molten lava. She spread the lava (coals) across the entire bowl in one layer instead of using the 2 zone method. One layer like that will cause the coals to go out much quicker. She also spread her coals out into that thin layer without using any grill gloves to protect her hand. And then she cooked chicken on the grill immediately after putting the coals in. She should have waited for the grates to heat up. When grilling chicken, you definitely want to use indirect heat; the way she did it, the chicken burned and it may not even be cooked all the way through which could lead to health issues. But hey, she used a Weber! Just used it wrong! 😏
If you put the coals on half of the grill, you will have direct and indirect heat. I'd like to think that indirect would be proper heat for grilling chicken. No?
Kids, please do NOT put your charcoal grill on or near anything that could burn, unless you want to check out the Red Cross shelter while the remains of your house are hauled to the landfill - or you want to test the limits of your homeowners' insurance (which likely won't pay for fire damage when they find out you did something that stupid.
The coal starter is the best and Weber makes a good one. After adding hot coals, I put lid on with vents bottom and top open to let the grate heat up to say 300-400 on the indicator before opening to add meat. It seems meats with less fat (steaks) don’t stick when the grates are heated first. Cook steaks for about 5 min and turn 90 degrees for another 5 minutes. Flip over and repeat. Now that’s with one third of the coal used in this vid and with 1.5”+ thick cut filet mignon.
I do, I often grill 24 of them on my 22" Weber. Usually I will pull the skin from the legs prior to cooking. A dash of season salt on each leg. They dont hit the grill till the coals are at the peak heat. This locks in all the juices and gives the outer meat a skin like texture. I add a few apple wood chunks and some hickory to give them smoke. After searing I cook them indirectly for about 60 min. About the time it starts falling off the bone. They are amazing and cheap grillin! Drink Beer!
I usually put more charcoal then that. Like way more. Sometimes i can't even get the cooking grate on even because i use so much charcoal it touches. 20lb bag every time i cook. My hamburgers sometimes burn a little but that it's what bbq is
"Always remember to replace the lid on top" HOLY CRAP !!!! That's what I've been forgetting to do ! Dang, Who woulda known ! Thanks for that informative tip !!!!!!
Wow! This has absolutely nothing to do with controlling the temperature in any meaningful way. It's basically a "Here's how to light your Weber kettle and get it as hot as possible." Epic fail!
"Anyone else here from America laughing at the fact you just watched a BBQ instructional video from the UK?" What, you think the Celts, Romans, Saxons, Normans, and all the other groups that have lived in Britain didn't cook over coals? Or that current Brits for some reason don't know how?
Xenophile C wrote: "if your not American, shut up, and don't bbq " If you're not intelligent enough to know the difference between "your" and "you're," then shut up and don't display your stupidity on UA-cam.
Xenophile C I am American. My father's ancestors settled in the Virginia Colony beginning in 1609. (I also have a great-great grandmother whose ancestors have been in what became America for more than 10,000 years.) How about you? That notwithstanding, I know that "Americans" didn't invent grilling and barbequing, and aren't the only ones who know how to do it.
Not necessarily. If you want to sear first, then yes. If you want to bring it to temp and then sear (commonly referred to as a "reverse sear") then no. There are many techniques to get equally great results, and some good reasons to choose one over the other based on various conditions.
Also a good idea to open the grill vents up after adding the coals for 5 mins or so to get the temp up to ~450 and then clen the grill with a wire brush. Then close it down and get the temp you want to cook.
Never use a wire brush. Ever. If a wire breaks off onto the grill and gets in your meat. That is a fast way to a punctured stomach. I use crumpled up till foil followed with an onion. The onion will set if off for anyone around. The smell gets everyone hungry.
This reminds me of my first couple times using a kettle grill. I thought I'd spread them out for more cooking area and then started charring my meat right away because was all 100% direct heat and then the temp in the grill started dropping quick after about 40 min because was so spread out. The beauty of the kettle grill is doing 2 zones, one hot one indirect. Then you can shuffle burgers thick steaks, chicken or whatever for a quick sear then move over to finish it off.
sorry to be one of those guys... but6 this video is wrong on many levels... no cool zone on the grill 'the vent should alwasy be open during cooking' uhhhh, no.... the top vent has little to do with controlling oxygen to the coals ( heat rises, even in the uk) you want to use the lower vents for that closing the vents to fifty percent will lower the temp but not fast enough that you wouldnt burn the crap out of your food waiting for the temp to go down
Katherine Kelly : This video comes from the Land where they boil their Bacon.. and everything else Where did you find this golden nugget of information? As an Englishman I have never ever ever ever known anyone or any food establishment that boils bacon. Also as an Englishman that lives in America I am actually off now to eat some sausages my American father in law has boiled, its kind of funny as I have never had a boiled sausage in the UK before
231MasseyFerguson No, it wasn´t! She made a mistake on almost every step!- Don´t spread the coals over all the grate: have a direct and indirect cooking surfaces. - Never cook poultry over direct heat: it will burn the outside while the inside will remain uncooked. - The air vents are not ment to be kept always open: They´re used to control the temperature according to what you´re trying to cook.
The grate didn't look dirty it looked to me like it was well seasoned, as in used. If you have to have a perfectly clean grate when you start, you will end up losing meat to sticking. As for using the Weber for cooking as opposed to the gas grill, the taste is much better when cooked over hardwood or charcoal. If you want to use gas, COOK INSIDE!
All the jokes in this comment section notwithstanding, I think it's just a result of the low dynamic range of digital camera sensors all those years ago.
now knowing the type of guy that I am I would have not used any mitts. I would have burned the crap out of my arms and hands trying to pour the coals into the weber! glad I saw this video!
I just baught one of these grills today, the safety instructions say, it is not safe to handle flaming hot coals on a wood deck or under a roof of any kind. It seems like common sense to me.
Oh my word 1. Distribute coals evenly across the grate? 2. Putting food on as soon as coals are added? 3. Chicken straight from the packet without a rub or marinade?
I know that grill has an ash catcher and stuff, but using a charcoal grill on a wood deck like that is asking for a fire at some point, crap happens sometimes.
Thats actually a widely held misconception. Searing meat does not help retain any moisture what so ever, as has been demonstrated in professional test kitchens numerous times by modern cooks. It does, however, create caramelization, which adds lots of flavour and texture.
This Brit cheapskate had a One Touch Silver, not even a Gold. And control your temps by banking the coals on one side, put your slower cooking meats on the other... and DO close off the bottom vents a bit...maybe even 50 - 75% closed. You can get down to 225 degrees that way.....
There's no way in Hell I would pour flaming hot coal on a windy day!! Never used or walk with flaming hot coals. Fire was flying everywhere, and plus how cold was it outside? I saw your breath
Serious question - I'm making a particle accelerator in my garage, I could really use those coals to get things moving at near ealativistic speeds, where do I buy them from?
Thank you for this video, I learn a lot from reading the comments.
🤣🤣🤣🤣🤣
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I would've gracefully accepted such snide sarcasm from an American in a traditional BBQ state... not a Swede ;)
@@daniel.lopresti The funny part is that it wasn't sarcasm, it is 100% true.
@@tobiaschillitrollkarl Yeah, I can see that being the case. Just a random video I found in my recent endeavour to learn bbq/smoking.. not the best one for sure.
When ever I’m having a bad day, I just come to this video to get a good chuckle. Works every time
Me too!
🤣
Eheheh it's really bad info..!
To be honest, I just want to learn how to control the temp not burn down the village.
😜👍🏽
LMFAO!!
I laughed out loud when I read your comment. LOL
I read your comment before watching the video. And then I saw what you meant😂
😂😂😂😂💀
If you're just starting to use a charcoal grill PLEASE ignore everything in this video and save yourself a ton of frustration.
MrCoffeekelly could you tell what are the mistakes and how they could be corrected, please?
Mehmet Ali Özdemir you shouldn't cook chicken directly over blazing hot coals like that. It will be burnt on the outside and raw in the middle, NOT GOOD for chicken! You need to set up an indirect cooking method for chicken. Pile the coals on one side of the grill and leave the other side for indirect cooking. Sear the chicken over the coals then move it to the indirect side and finish cooking it with the lid on until you get a safe internal temp.
MrCoffeekelly Facts!
MrCoffeekelly indeed! Cooking the way shown in this video is a good way to get food that is burned on the outside and raw in the middle.
Mehmet Ali Özdemir the main problem with this method is that it provides a lot of radiant heat but very little convection heat. Radiant heat doesn't penetrate well, hence the overcooked exterior.
Jesus woman youre going to catch on fire...just the way you were pouring your coals out gave me anxiety
Kap Bab lol I’m surprised she didn’t burn of an eyebrow doing it like that
She is Firewoman no probleem at all
The environment in that grill is good enough for a blacksmith to make some nice weapons.
***** HAHAHAHAHA!! Your post had me in tears man, I was thinking the same damn thing!
***** Yep. Just a little too hot. At least for edible food.
+Armour HAHAHAHAHAHAHAHA!!!!
lmao
A blacksmith made you in that grill
I haven't seen fire that hot since Waco.🔥🔥🔥
Mount Vesuvius has nothing on her
😂
Wow so disrespectful
i love the quick sad shot of the food at the end.. im still laughing so hard... lol
Coals courtesy of the surface of the sun
LOL!!!!
That's funny!!! 😂
Had to look again... Cracks me up every time !!!!!!
Are you trying to insinuate that this is not exactly the 100% correct way to use a grill?
I set up a direct heat and an indirect heat zone and get the grill as searing hot as possible with the lid on. Once it's scorching I remove the lid and place the chicken directly over the coals and cook with the lid off. I carefully watch until the skin looks crispy turning as needed then move the meat to indirect heat and continue cooking but with the lid on. Turns out perfect every time, crispy skin and super tender meat.
Tom Slijkerman
Will do
Nice to see that the merits of barbecued food have gained appreciation across the pond! Consider this how we paid you back for giving us afternoon tea. ;-)
The only time I've left the bottom vent WFO was to help get the coals started...Since I started using a chimney I leave them 1/2 closed or more and adjust temp with the top vent. Those were some seriously HOT coals...
Shoulda said "how to get your weber hotter than a volcano"
Direct raging coals and vents wide open, but you can turn the top one down halfway on a windy day?! lol
lmao!
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Did anyone else notice that the temperature gauge needle was almost offscale ? lmfao
If she closed top vent and opened bottom that grill could have blasted off like Apollo 11 those coals were so hot
I spat my coffee when I read this lmfao
Never close the top vent!
This made me laugh. Fire hot enough to melt the ONE ring and charred up chicken.
I was seriously wondering at first if this was just the most dry, deadpan humor I've ever seen. - I'm still not really sure. Their channel is all over the place.
Those coals were brought straight from hell!!!
Some say those coals are still cooling off to this day
This makes Fukushima look like a playground accident!
The only thing she did right in this video was use a #Weber grill. Everything else - disaster!
Brandon White Why? (serious question, not mocking)
Why Weber? Because they are the best at holding heat for the price point and EXTREMELY versatile.
Why Disaster? Because she has her charcoal grill on and around too much wood. Her charcoal is literally molten lava. She spread the lava (coals) across the entire bowl in one layer instead of using the 2 zone method. One layer like that will cause the coals to go out much quicker. She also spread her coals out into that thin layer without using any grill gloves to protect her hand. And then she cooked chicken on the grill immediately after putting the coals in. She should have waited for the grates to heat up. When grilling chicken, you definitely want to use indirect heat; the way she did it, the chicken burned and it may not even be cooked all the way through which could lead to health issues.
But hey, she used a Weber! Just used it wrong! 😏
Brandon White This points describes my opinion in a nutshell.
She also used a chimney starter, so yeah everything else was atrocious
This reminded me of the first time I took a bite of a Hot Pocket that was in the microwave for 3 minutes. Straight Lava!!!
😂😂😂💣💣💣💣
A Hot Pocket as hot as lava~truth.
Amazing experience. I learned a lot from the comments and rewatched the vid and it's hilarious. Actual gold. Thanks guys : D
If you put the coals on half of the grill, you will have direct and indirect heat. I'd like to think that indirect would be proper heat for grilling chicken. No?
Yeah, she does not know what she is doing
Kids, please do NOT put your charcoal grill on or near anything that could burn, unless you want to check out the Red Cross shelter while the remains of your house are hauled to the landfill - or you want to test the limits of your homeowners' insurance (which likely won't pay for fire damage when they find out you did something that stupid.
The comment section is hilarious. The best comment section on UA-cam! :))))
So red! So pretty!
WOW! Did you see her go Super Saiyan just after the 1:32 mark??? That was crazy fast chicken leg distribution! I think Im in love!!!! LOL
The coal starter is the best and Weber makes a good one. After adding hot coals, I put lid on with vents bottom and top open to let the grate heat up to say 300-400 on the indicator before opening to add meat. It seems meats with less fat (steaks) don’t stick when the grates are heated first. Cook steaks for about 5 min and turn 90 degrees for another 5 minutes. Flip over and repeat. Now that’s with one third of the coal used in this vid and with 1.5”+ thick cut filet mignon.
These comments are gold.
I do, I often grill 24 of them on my 22" Weber. Usually I will pull the skin from the legs prior to cooking. A dash of season salt on each leg. They dont hit the grill till the coals are at the peak heat. This locks in all the juices and gives the outer meat a skin like texture. I add a few apple wood chunks and some hickory to give them smoke. After searing I cook them indirectly for about 60 min. About the time it starts falling off the bone. They are amazing and cheap grillin! Drink Beer!
I usually put more charcoal then that. Like way more. Sometimes i can't even get the cooking grate on even because i use so much charcoal it touches. 20lb bag every time i cook. My hamburgers sometimes burn a little but that it's what bbq is
Thanks for the video, the information you gave was great, as i was not sure about the vents and what they do....cheers.
The way you say Bar B Que is sweetness to my ears 👍
"Always remember to replace the lid on top" HOLY CRAP !!!! That's what I've been forgetting to do ! Dang, Who woulda known ! Thanks for that informative tip !!!!!!
HOLY CRAP!!!!! Hell would be jealous of how hot those coals look!!!
The first clue that this was going to be total crap was the English accent . . .
Ha ha ha ha! Nice one!
Who ever heard of British bbq..
yessir, they've the worst food on the planet in Anglo/Germanic countries
"This is the gift tha keeps on giving, Clark" So glad this hasn't been taken down yet.
Charcoal grill on a wood deck? Sounds like a disaster waiting to happen.
Wow! This has absolutely nothing to do with controlling the temperature in any meaningful way. It's basically a "Here's how to light your Weber kettle and get it as hot as possible." Epic fail!
You missed how to control the temperature and always heat your grill for about 10 minutes before you put food on it
Funked Up idk why she put food on a cold grate...that's how meat get stuck
And she also forgot to clean the grate once it is done pre heating before throwing the meat on. 🤦🏻♂️
Looks like the equivalent of trying to cook with your oven set to clean.
Was she making chicken or charcoal... I'm confused?
"Anyone else here from America laughing at the fact you just watched a BBQ instructional video from the UK?"
What, you think the Celts, Romans, Saxons, Normans, and all the other groups that have lived in Britain didn't cook over coals? Or that current Brits for some reason don't know how?
if your not American, shut up, and don't bbq
Xenophile C wrote: "if your not American, shut up, and don't bbq "
If you're not intelligent enough to know the difference between "your" and "you're," then shut up and don't display your stupidity on UA-cam.
Xenophile C I am American. My father's ancestors settled in the Virginia Colony beginning in 1609. (I also have a great-great grandmother whose ancestors have been in what became America for more than 10,000 years.) How about you? That notwithstanding, I know that "Americans" didn't invent grilling and barbequing, and aren't the only ones who know how to do it.
***** Yes they are
***** Probably well after California bans them.
I felt my hand burn when she grabbed a fiery lava rock with the tongs
I thought you were joking, but DAMN, you are right - those coal look like they could melt kryptonite (or cook chicken wings)
This is a PERFECT EXAMPLE on what BBQ charcoal should look! *Excellent Job!*
Not necessarily. If you want to sear first, then yes. If you want to bring it to temp and then sear (commonly referred to as a "reverse sear") then no. There are many techniques to get equally great results, and some good reasons to choose one over the other based on various conditions.
This is what happens when you get Celsius and Fahrenheit mixed up. Surprised she didn't melt her grill.
Also a good idea to open the grill vents up after adding the coals for 5 mins or so to get the temp up to ~450 and then clen the grill with a wire brush. Then close it down and get the temp you want to cook.
Never use a wire brush. Ever. If a wire breaks off onto the grill and gets in your meat. That is a fast way to a punctured stomach.
I use crumpled up till foil followed with an onion. The onion will set if off for anyone around. The smell gets everyone hungry.
I worry about that gas bottle in the background being any where remotely near that charcoal chimney.....
why? do you really think that a sealed gas bottle will explode or catch fire that easily? i'm guessing you flunked science classes in school.....
@@marzsit9833 spot on too busy partying!
I didn't think I was going to watch a video about how to cook with magma.
“Let’s distribute this hellfire over the grill”
Step 1: go to Iceland. (Vesuvius or Etna is also ok if you're in the Mediterranean.)
woah!! did they soak those coals in petrol before lighting!, and i really dont think its safe to handle the chimney with flames coming out like that
This would be a perfect video if it was labeled how to create lava and ruin perfectly good chicken...
Is this a joke?
Them drum sticks where burnt after 2 mins on the grill......
Rumour has it that only now, the coals are cool enough to cook on
This reminds me of my first couple times using a kettle grill. I thought I'd spread them out for more cooking area and then started charring my meat right away because was all 100% direct heat and then the temp in the grill started dropping quick after about 40 min because was so spread out. The beauty of the kettle grill is doing 2 zones, one hot one indirect. Then you can shuffle burgers thick steaks, chicken or whatever for a quick sear then move over to finish it off.
Thanks for saving me the time to post the same comment. I expect better from a mnf. of bbqs
She turned that grill into a microwave.
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If charcoal isn’t available then use lava!
sorry to be one of those guys... but6 this video is wrong on many levels...
no cool zone on the grill
'the vent should alwasy be open during cooking' uhhhh, no....
the top vent has little to do with controlling oxygen to the coals ( heat rises, even in the uk) you want to use the lower vents for that
closing the vents to fifty percent will lower the temp but not fast enough that you wouldnt burn the crap out of your food waiting for the temp to go down
So why is there a top vent? Is it to control smoke? Noob here lol
WOW I'm surprised she didn't catch on fire!!!
Mmmmm delicious I️ love crispy chicken stuffed with salmonella
Anyone else here from America laughing at the fact you just watched a BBQ instructional video from the UK?
I thought it was weird, which is why I clicked on it. Now I regret doing so.
@@metalpose Chicken to from I mean for.
Katherine Kelly : This video comes from the Land where they boil their Bacon.. and everything else
Where did you find this golden nugget of information? As an Englishman I have never ever ever ever known anyone or any food establishment that boils bacon.
Also as an Englishman that lives in America I am actually off now to eat some sausages my American father in law has boiled, its kind of funny as I have never had a boiled sausage in the UK before
Thank you for this video. Very helpful and informational. I do appreciate it.
231MasseyFerguson No, it wasn´t! She made a mistake on almost every step!- Don´t spread the coals over all the grate: have a direct and indirect cooking surfaces.
- Never cook poultry over direct heat: it will burn the outside while the inside will remain uncooked.
- The air vents are not ment to be kept always open: They´re used to control the temperature according to what you´re trying to cook.
I love this lady.
I wanted to call the Fire Brigade after seeing that.
The grate didn't look dirty it looked to me like it was well seasoned, as in used. If you have to have a perfectly clean grate when you start, you will end up losing meat to sticking. As for using the Weber for cooking as opposed to the gas grill, the taste is much better when cooked over hardwood or charcoal. If you want to use gas, COOK INSIDE!
I like everything in this video, especially your accent.
What kind of charcoal was that? I've never seen anything burn red like that where I am.
it’s called lava XD
All the jokes in this comment section notwithstanding, I think it's just a result of the low dynamic range of digital camera sensors all those years ago.
Great Video, but I would recommend to close the grill 10 minutes after putting the charcoal in it. You will get better results if the grill is hot.
My weber instruction manual said to keep weber 5 ft from combustible material and free from anything overhead.
hahaha....they do look FARKIN' hot as hell! I'm laughing falling off my chair
now knowing the type of guy that I am I would have not used any mitts. I would have burned the crap out of my arms and hands trying to pour the coals into the weber! glad I saw this video!
I just baught one of these grills today, the safety instructions say, it is not safe to handle flaming hot coals on a wood deck or under a roof of any kind. It seems like common sense to me.
I love how she adjusted the hot lava without gloves but put gloves on for a cold grate. 😅
Did I just witness chicken cremation??
I do not know what is worse... the heat in that grill or the fact that it is sitting on a wooden deck!
Fucking lava rocks. Gross overkill heat.
Searing a meat on high heat before beginning the actual cooking process (regardless of weather you're grilling or not) helps lock in moisture.
Good video, to the point and answered my question.
What was the question?
Oh my word
1. Distribute coals evenly across the grate?
2. Putting food on as soon as coals are added?
3. Chicken straight from the packet without a rub or marinade?
im new to charcoal grilling and that looked hella hot to me to!!
I have a wood deck too and it doesn't seem to be in issue here :)
Holy crap...that level fire is to mold swords😁😁😁😁
I know that grill has an ash catcher and stuff, but using a charcoal grill on a wood deck like that is asking for a fire at some point, crap happens sometimes.
Thats actually a widely held misconception. Searing meat does not help retain any moisture what so ever, as has been demonstrated in professional test kitchens numerous times by modern cooks. It does, however, create caramelization, which adds lots of flavour and texture.
You burnt the chicken. After all that?
Never in my life have I ever got coals that hot!
"How To Burn Chicken Drumsticks"
This Brit cheapskate had a One Touch Silver, not even a Gold.
And control your temps by banking the coals on one side, put
your slower cooking meats on the other...
and DO close off the bottom vents a bit...maybe even 50 - 75% closed.
You can get down to 225 degrees that way.....
There's no way in Hell I would pour flaming hot coal on a windy day!! Never used or walk with flaming hot coals. Fire was flying everywhere, and plus how cold was it outside? I saw your breath
naturallyme I honestly thought the same exact thing the first time I used one but it doesn't hurt at all.
You don't even really need gloves.
mmm unseasoned chicken...yummo
"God save the Queen!"
British chicken. Sounds yummy, lol
Thanks I did not want to feel alone. Holy shit what did we watch?
Serious question - I'm making a particle accelerator in my garage, I could really use those coals to get things moving at near ealativistic speeds, where do I buy them from?
There's a place down the road from here where I get my plutonium - pretty sure they should have some of this good stuff.
I am still wondering if those drumsticks were served or thrown out
I was dying when she was pouring those "HOT" coals on the Grill !!!! And worried about her Hair catching on fire....Wow
Hair just melts unless it is bleached and it looked like a natural blonde
She’s gonna burn the damn house down & probably get the neighbors involved too😳