What's nice about this is the way it explains the method. You can change the ingredients to suit yourself but I suggest that, if like me you are new to this method, you stick with the ingredients shown here first time. I tried it later with variations - spiced rum instead of whiskey and smoked paprika instead of liquid smoke - but it's the method that is outstanding and educative. Many thanks to City Escape Griller.
Hi from Croatia, m8 my friends are going absolutely crazy when I make this rub and bbq sauce.. THX for sharing!! Also, i make a bit of more and leave it in the fridge, so I have it prepared for next time..
I have the Q in same color. I prefer to use it for outdoor picnics instead of my beloved Smokey Joe. No longer do I have to carry a chimney , coals, firestarter and manage the vents.
Definitely going to try these. Thanks again for all your tips and tricks. It really helps because these WeberQ's are a different beast to your standard bbq's. Once you master it.. it's amazing. Have cooked your chicken drummets (wings) honey, lemon buffalo twice now and its the best chicken I've ever cooked. Midway through my third attempt at perfecting pork ribs and I've only had my Family Q for a month. Weber should seriously sponsor you because I doubt I would have had the same passion and drive without your videos. Much love from West Australia edit.. oh and you're 5-7 min high heat corn with olive oil, salt and pepper os insane. Perfectly finishes off every single WeberQ cook 🙌
So many kind words. Those honey, lemon buffalo wings are pretty tasty for sure. With the corn on the cob, you can probably go up to 10 minutes if you like it a little more charred, but after that it'll start to dry out. Thanks so much for watching in Australia. Cheers!
Your rub and sauce recipes look great! I really like that you share so much info without making your videos a really long. I am a West coaster, but went to school in Tennessee and ran into that who “grilling” vs “bbqing” thing there too lol.
I tried to be innovative and put a small tin tray inside my weber q. I put smoking chips inside it and some liquid just to make the grilled meat not so dry. My logic is that the liquid will steam and the chips would add some smoke flavour but now Ive seen this vid, its the first time Ive seen a smoke pouch
After a few years of using my Q, I find that the pouch puts out the most smoke in the near right corner of the grill. This seems to be the hottest spot on my Q and will keep the chips smoking even when using the gas on low. Hope it helps. Cheers!
Making your own BBQ sauce is super easy and worth it. High fructose corn syrup is in almost all the store bought sauces. Using brown sugar or molasses is so much better than that. Just get yourself some canning jars to store the stuff. A jar should easily last a couple months in the fridge for a cooked bbq sauce. I highly suggest trying a good sweet mustard sauce on chicken. It is amazing.
Its a pretty tangy mix and quite flavorsome, ill use a BBQ sauce next time with less apple cider vinegar.. My only complaint is that I should have cooked 8 thighs not 4, lol
Nice videos, very well presented, not to long and to the point. Good recipe also. 10 out of 10 from me. Any cooking on a fire we call it it "a braai" here in South Africa be it English or Afrikaans and in Xhosa it is called "Ibrayi" 👍
I do chicken legs on the Q. Bigger legs on the right side since it's hotter. Olive oil each leg then on indirect low heat after preheating 15 minutes one side then 15 minutes on the other side. Done!
I’ve found it near impossible to cook on the Q without half of the meat sticking to the grates 🤦♂️. I’ve taken to using one of them dumb mats to use it. Granted, I rarely use propane, or cook direct.
Love your recipes and cooking methods. I have a Q3200 and have found it fairly easy to adapt your Q1200 grilling to it. Have you tried using H.G. Hughes no sugar marinades? They are easy to use, a time saver, and have a great flavor without the sugar and corn syrup. They are in most Walmart's and grocery stores. BTW, We are addicted to your wings & baby back ribs on the Q! Trying the thighs today.
The chicken looks delicious! Hoping you can help me. I have a weber grill it’s one of their smaller grills it’s a two burner and underneath is where the propane tank is. If I grill anything on it it never gets brown it looks almost like gray and barely any Marks. Everything I cook comes out a grayish color, I have the heat really high it doesn’t do anything. What am I doing wrong? Any advice? I’m about ready to get rid of it and I’ve only used it maybe two or three times.
Sounds like your grill may not be getting hot enough. I would check the hose from the tank to the grill to make sure there are no leaks. Sometimes rodents can chew holes in the hose, or you may be leaking gas somewhere.
Lol, arguing what a barbecue is is a bit pedantic! I'm from California, we don't freak out about what makes "barbecue" barbecue. Hey, you can grill an Santa Maria Tri-tip if you got your hands on some red oak chips for your smoke pouches!
Awesome videos fire escape griller. Have given a couple of your recipes a crack now and this one worked out superb! Haven't got the ribs right yet. what worked best for you as I noticed you have done them 2 ways.
Sam L thank you for the kind words. I'd go with baby back ribs. They'll be more tender. This grill can't get low enough to get you fall-off-the-bone ribs, but baby backs will still be good grilled on the roasting rack on low heat at around the 1.5 hour mark. Definitely remove the membrane and use a smoke pouch. Just don't expect them to be as amazing as ribs slow cooked on a smoker for 5 hours. My two cents
For chicken I usually use pecan wood chips. For pork I like hickory. And for beef I go with Mesquite. But try different woods and find out what you like best. Cheers!
This was the Q1200. It's a great little portable grill. I also have a comparison vid between the 1200 and the 2200 if you're interested. ua-cam.com/video/MuqCBmAId5I/v-deo.html
@@GallaghersGrub already watched that one before! That video and this one helped me decide on getting the Q1200. It's all I will need. Thank you for your videos.
Do you find it is difficult to get the Q1200 to run at a low temperature for a long time? When I followed your chicken thigh method, even on low it was at 325’, resulting in the outside charring pretty black
Yes, this grill does not get lower than 325. Try using the indirect method like in some of my other videos. All you need is a double layer of tin foil and a small roasting rack. This way you can get super crispy skin without the char. ua-cam.com/video/0k2TMpl3agg/v-deo.html
This was a few years back. It's from the free UA-cam library that's why so many people use it. Since then I've switched and haven't used too much free music from UA-cam. Appreciate you watching.
@@GallaghersGrub hey I'm a 60 year old man whos wife left. Could you do more videos on grilling because take out food is making me sick. Been eating it for 2 years now
It is detachable. The grates are two parts, a left and right side. I wash mine in the sink with hot soapy water. I haven't placed them in the dishwasher, so I'm not sure if they're dishwasher safe. Check out my video on how to clean the Weber Q. I hope this helps. ua-cam.com/video/KIxPN17GDss/v-deo.html
Hi, thanks for sharing your videos, they are really helpful especially to weber newbies. The rub and bbq sauce used is it the same used for your baby ribs ?
You can use the same bbq rub and sauce for ribs and chicken, yes. I usually just throw together a rub with brown sugar and some spices, then doctor up a store-bought sauce with extra vinegar and hot sauce. Totally up to you. Thanks for watching, Petros.
I’ve grilled chicken twice and oiled the chicken with olive oil the second time and my chicken is still sticking on the grates. Do you have any tips? Thanks!
Try letting the chicken cook a little longer before flipping. It should not stick to the grates once it is ready to flip. Also, you can brush some oil on the grates. Good luck!
@@GallaghersGrub Thanks mate. I made one of your smoke pouches the other night and still had full charred chips inside. I was wondering how many goes I get out of it.. Thanks. The pouch works awesome.
Thank you Autonomous. The ingredients are listed in the description box under the video. The last ingredient was some of the BBQ rub that I made earlier in the video. Use any rub you like and add it to your taste.
Flare-ups are a part of grilling. It's the fat melting and dripping into the flame. Keep an eye on flare-ups to make sure they don't get out of hand. Usually closing the lid and choking off the oxygen will help dampen the flames. Cheers Chris!
preheating grill on high. close lid for ~15 minutes add chicken bone sdie down, skin side up, low heat close lid for ~5 to 6 minutes chicken should not be sticking, if sticks, cook longer flip chicken, skin side down close lid for ~3 to 4 minutes (don't burn the skin) flip chicken, bone side down, skin side up. close lid for ~4 minutes or so skin side down, bone side up add sauce on bone side close lid for ~2 minutes flip chicken, bone side down, skin side up add sauce on skin side close lid for ~1.5 minutes (don't burn the surgar) Done. Definitely trying this out this weekend with some boneless chicken thighs.
Chicken thighs always turn out great! Use my times as a blueprint, but vary as needed. Don't worry about overcooking as the thighs will remain moist due to their fat content. Just don't burn the skin or the sugar in the sauce. Have fun!
Cook time was around 15 to 20 minutes and more if you take in the time to turn the chicken if you have a lot of pieces. Mine turned out perfectly first time.
From Africa - we are so delighted with your recipe. Many thanks my white friend
I appreciate you watching in Africa. Cheers Ted!
I'm definitely going to try that rub and sauce! Thanks for sharing. Cheers! 🇨🇦🙂
Let me know what you thought.
What's nice about this is the way it explains the method. You can change the ingredients to suit yourself but I suggest that, if like me you are new to this method, you stick with the ingredients shown here first time. I tried it later with variations - spiced rum instead of whiskey and smoked paprika instead of liquid smoke - but it's the method that is outstanding and educative. Many thanks to City Escape Griller.
Second time I'm making your barbecue chicken. Awesome. From South Africa
3rd
Can't go wrong. Thanks for watching in South Africa!
And 4th, still can't get enough
Hi from Croatia, m8 my friends are going absolutely crazy when I make this rub and bbq sauce.. THX for sharing!! Also, i make a bit of more and leave it in the fridge, so I have it prepared for next time..
That's great! I love making my own sauce and need to again. Thanks for watching in Croatia!!!
Great info!
Thanks Diane. Appreciate you watching. Cheers!
I have the Q in same color. I prefer to use it for outdoor picnics instead of my beloved Smokey Joe. No longer do I have to carry a chimney , coals, firestarter and manage the vents.
The Q is definitely great to take on the road.
Definitely going to try these. Thanks again for all your tips and tricks. It really helps because these WeberQ's are a different beast to your standard bbq's. Once you master it.. it's amazing. Have cooked your chicken drummets (wings) honey, lemon buffalo twice now and its the best chicken I've ever cooked. Midway through my third attempt at perfecting pork ribs and I've only had my Family Q for a month. Weber should seriously sponsor you because I doubt I would have had the same passion and drive without your videos. Much love from West Australia
edit.. oh and you're 5-7 min high heat corn with olive oil, salt and pepper os insane. Perfectly finishes off every single WeberQ cook 🙌
So many kind words. Those honey, lemon buffalo wings are pretty tasty for sure. With the corn on the cob, you can probably go up to 10 minutes if you like it a little more charred, but after that it'll start to dry out. Thanks so much for watching in Australia. Cheers!
Too funny, we are also really enjoying your videos from Western Australia on a new Baby Q.
i used to make smoke packs and they do work wonders for any gas grill,now day i only use the weber kettle and some wood chunks
Your videos are excellent and recipes work well even in an English garden! Keep 'em comin!!
Mike Riley thank you, sir! I love hearing where people are watching from around the world. More vids on the way.
Looks really good! Thank you!
These were great! Cheers
yes sir love the addition of the booze to the BBQ sauce!!
Very nice.... keep on 🥩🍗
Thank you. Keep on grillin'
As a frmr new Engländer who moved to the Midwest, I can confirm that "barbe qué" has VERY different meanings in different parts of the country.
Lol! It sure does. Texas is beef. Carolinas is pork. I love it all.
@@GallaghersGrub indeed, and in Vermont it means hotdog lol
Your rub and sauce recipes look great! I really like that you share so much info without making your videos a really long. I am a West coaster, but went to school in Tennessee and ran into that who “grilling” vs “bbqing” thing there too lol.
Thank you so much! People get very touchy about bbq. Lol!
I tried to be innovative and put a small tin tray inside my weber q. I put smoking chips inside it and some liquid just to make the grilled meat not so dry. My logic is that the liquid will steam and the chips would add some smoke flavour but now Ive seen this vid, its the first time Ive seen a smoke pouch
After a few years of using my Q, I find that the pouch puts out the most smoke in the near right corner of the grill. This seems to be the hottest spot on my Q and will keep the chips smoking even when using the gas on low. Hope it helps. Cheers!
Nice video. Sauce and rub look great... will try it as well. Enjoy your holiday weekend
Thank you! Happy Fourth.
I really like your videos keep it up
Thank you, John. I appreciate it.
Making your own BBQ sauce is super easy and worth it. High fructose corn syrup is in almost all the store bought sauces. Using brown sugar or molasses is so much better than that. Just get yourself some canning jars to store the stuff. A jar should easily last a couple months in the fridge for a cooked bbq sauce. I highly suggest trying a good sweet mustard sauce on chicken. It is amazing.
Agree completely. I'll look into a good sweet mustard sauce recipe. Thanks for the tips. Cheers man!
Looks very good, nice video. Mel B
Its a pretty tangy mix and quite flavorsome, ill use a BBQ sauce next time with less apple cider vinegar.. My only complaint is that I should have cooked 8 thighs not 4, lol
I like my sauce tangy. Lol! Always cook more thighs. They're delicious. Cheers!
Nice videos, very well presented, not to long and to the point. Good recipe also.
10 out of 10 from me. Any cooking on a fire we call it it "a braai" here in South Africa be it English or Afrikaans and in Xhosa it is called "Ibrayi" 👍
Sieht sehr lecker aus. 👍
Danke. Prost!
Just liked your style, and subscribed, we get you in OZ too
Thank you, MrResiman! Love that people are watching around the world. New vid coming later today.
Great video. Going to try this recipe tonight. Thank you.
Thanks bruindodger. Let me know how it came out.
I do chicken legs on the Q. Bigger legs on the right side since it's hotter. Olive oil each leg then on indirect low heat after preheating 15 minutes one side then 15 minutes on the other side. Done!
Nice ! Wish I had some.
I’ve found it near impossible to cook on the Q without half of the meat sticking to the grates 🤦♂️. I’ve taken to using one of them dumb mats to use it. Granted, I rarely use propane, or cook direct.
I cook direct for a few things. Mostly indirect. And yes, I prefer charcoal as well. Cheer man!
Guaranteed you are screwing with the food on the grill instead of leaving it alone to form a crusty and release from the grill.
@@treasurethetime2463 - guaranteed I quit using the mats 2 years ago. These grill grates have to be seasoned. Works great now.
Love your recipes and cooking methods. I have a Q3200 and have found it fairly easy to adapt your Q1200 grilling to it. Have you tried using H.G. Hughes no sugar marinades? They are easy to use, a time saver, and have a great flavor without the sugar and corn syrup. They are in most Walmart's and grocery stores. BTW, We are addicted to your wings & baby back ribs on the Q! Trying the thighs today.
I have not tried HG Hughes marinades. I'll keep an eye out.
best chanel for grilling
Thank you so much, Miss Sha!
I live in NC to we say you go to a cookout what comes out is bbq yeah buddy
That's awesome. Cheers L3GEND!
The chicken looks delicious!
Hoping you can help me. I have a weber grill it’s one of their smaller grills it’s a two burner and underneath is where the propane tank is. If I grill anything on it it never gets brown it looks almost like gray and barely any Marks. Everything I cook comes out a grayish color, I have the heat really high it doesn’t do anything. What am I doing wrong? Any advice? I’m about ready to get rid of it and I’ve only used it maybe two or three times.
Sounds like your grill may not be getting hot enough. I would check the hose from the tank to the grill to make sure there are no leaks. Sometimes rodents can chew holes in the hose, or you may be leaking gas somewhere.
Are you soaking your wood chips? What kind of chips do you use for chicken? Thanks :)
I do not soak my wood chips when using a pouch. With chicken, I use apple wood typically. With pork I prefer hickory.
Lol, arguing what a barbecue is is a bit pedantic! I'm from California, we don't freak out about what makes "barbecue" barbecue. Hey, you can grill an Santa Maria Tri-tip if you got your hands on some red oak chips for your smoke pouches!
Great video. I love my Q1000. Sweet grill. In fact, it's my only gas grill now.
Thanks man. The Q's are good little gassers.
I bought one a few days ago. Got the fridge stacked for the weekend... its gonna end in a meat coma.
Great video!!!
Thank you, Frank!
Can't believe your wet sauce didn't have any Worcestershire sauce.
I'm a huge fan of Worcestershire. My apologies. No excuses, but this video was like three year ago.
Awesome videos fire escape griller. Have given a couple of your recipes a crack now and this one worked out superb! Haven't got the ribs right yet. what worked best for you as I noticed you have done them 2 ways.
Sam L thank you for the kind words. I'd go with baby back ribs. They'll be more tender. This grill can't get low enough to get you fall-off-the-bone ribs, but baby backs will still be good grilled on the roasting rack on low heat at around the 1.5 hour mark. Definitely remove the membrane and use a smoke pouch. Just don't expect them to be as amazing as ribs slow cooked on a smoker for 5 hours. My two cents
Another great video!! Chicken looked delicious
Thank you, good sir!
You forgete to make a holle in the aliminium for the smoke
There's a hole in the foil packet. If you look closely you can see it when the lid is closing and blocks the glare.
What's inside the smoke pouch, please?
For chicken I usually use pecan wood chips. For pork I like hickory. And for beef I go with Mesquite. But try different woods and find out what you like best. Cheers!
Awesome. Was this the Q1200?
This was the Q1200. It's a great little portable grill. I also have a comparison vid between the 1200 and the 2200 if you're interested. ua-cam.com/video/MuqCBmAId5I/v-deo.html
@@GallaghersGrub already watched that one before! That video and this one helped me decide on getting the Q1200. It's all I will need. Thank you for your videos.
Do you find it is difficult to get the Q1200 to run at a low temperature for a long time? When I followed your chicken thigh method, even on low it was at 325’, resulting in the outside charring pretty black
Yes, this grill does not get lower than 325. Try using the indirect method like in some of my other videos. All you need is a double layer of tin foil and a small roasting rack. This way you can get super crispy skin without the char.
ua-cam.com/video/0k2TMpl3agg/v-deo.html
That music you played is the same music that is played on another UA-cam channel. I think its called Off the Ranch. Thanks for recipe
This was a few years back. It's from the free UA-cam library that's why so many people use it. Since then I've switched and haven't used too much free music from UA-cam. Appreciate you watching.
@@GallaghersGrub hey I'm a 60 year old man whos wife left. Could you do more videos on grilling because take out food is making me sick. Been eating it for 2 years now
@@warnerrobins8542 Fire up the grill! I'm trying to put out vids every week or two. More are on the way. Stay tuned Warner.
Is this grill detachable & dishwasher safe?
It is detachable. The grates are two parts, a left and right side. I wash mine in the sink with hot soapy water. I haven't placed them in the dishwasher, so I'm not sure if they're dishwasher safe. Check out my video on how to clean the Weber Q. I hope this helps.
ua-cam.com/video/KIxPN17GDss/v-deo.html
Fire Escape Griller thanks brother. Is it gas grill
Yes it's gas. Check out this review:
ua-cam.com/video/QbQyx7d9IWw/v-deo.html
Fire Escape Griller any possibility of dripping food particles inside burner.?
Probably some might. I'm not sure how you could prevent that.
What size grill was that?
It is the Weber Q1200. Here is my review of the grill:
ua-cam.com/video/Ud1z-Ev7kic/v-deo.html
City Escape Griller sorry would you recommend the 2200 or the 1200?
@@rickchavez2768 Family of two: Q1200. Family of four: Q2200.
Hi, thanks for sharing your videos, they are really helpful especially to weber newbies. The rub and bbq sauce used is it the same used for your baby ribs ?
You can use the same bbq rub and sauce for ribs and chicken, yes. I usually just throw together a rub with brown sugar and some spices, then doctor up a store-bought sauce with extra vinegar and hot sauce. Totally up to you. Thanks for watching, Petros.
I’ve grilled chicken twice and oiled the chicken with olive oil the second time and my chicken is still sticking on the grates. Do you have any tips? Thanks!
Try letting the chicken cook a little longer before flipping. It should not stick to the grates once it is ready to flip. Also, you can brush some oil on the grates. Good luck!
How many times can you use the smoke pouch?
Once. The wood chips will be burned up.
@@GallaghersGrub Thanks mate. I made one of your smoke pouches the other night and still had full charred chips inside. I was wondering how many goes I get out of it.. Thanks. The pouch works awesome.
Cooking this now!! So paranoid im about burning it 😬
Direct grilling chicken with the skin on is always a challenge. If you have a roasting rack, indirect grilling makes it a lot easier.
Turned out great! So good and surprisingly quick considering I used thick thigh fillets :)
Hi
that was awesome
and what is the last what is the last ingredient 2:40 ?
Thank you Autonomous. The ingredients are listed in the description box under the video. The last ingredient was some of the BBQ rub that I made earlier in the video. Use any rub you like and add it to your taste.
I try avoid getting sauce on the grill bars. So so hard to clean up afterward.
i typically put grill on high to burn it off afterwards.
Yeh same byrn it brush it then soak it
Are little flare ups ok I'm always scared my grill is catching on fire
Flare-ups are a part of grilling. It's the fat melting and dripping into the flame. Keep an eye on flare-ups to make sure they don't get out of hand. Usually closing the lid and choking off the oxygen will help dampen the flames. Cheers Chris!
preheating grill on high.
close lid for ~15 minutes
add chicken bone sdie down, skin side up, low heat
close lid for ~5 to 6 minutes
chicken should not be sticking, if sticks, cook longer
flip chicken, skin side down
close lid for ~3 to 4 minutes (don't burn the skin)
flip chicken, bone side down, skin side up.
close lid for ~4 minutes or so
skin side down, bone side up
add sauce on bone side
close lid for ~2 minutes
flip chicken, bone side down, skin side up
add sauce on skin side
close lid for ~1.5 minutes (don't burn the surgar)
Done.
Definitely trying this out this weekend with some boneless chicken thighs.
Chicken thighs always turn out great! Use my times as a blueprint, but vary as needed. Don't worry about overcooking as the thighs will remain moist due to their fat content. Just don't burn the skin or the sugar in the sauce. Have fun!
Thanks
What model is this
Weber Q1200
did he just cook chicken like in 10 mins...are you kidding
Why? Too long, or too short? 10 mins seems fine for chicken like that, my baby Q cooks very quick.
Cook time was around 15 to 20 minutes and more if you take in the time to turn the chicken if you have a lot of pieces. Mine turned out perfectly first time.
its a bbq lol what a load of crap pulled pork lmfao