You need to set up your coals so you have indirect coals going. A searing side to lock in the moisture and then move them over to the indirect side for slow cooking and that's where you get smokey flavor and do your basting. No such thing as charring a chicken then closing vents to moisten back up your chicken. Wants it's over cooked it's dry regardless.
Indirect heat is king when cooking chicken with bones. The meat near the bone cooks slower than the rest, which is why when you see rookies grill drumsticks, they often have that very pink meat next to the bone. Safer to start/do most of the cooking with indirect, then maybe 5-10 minutes over direct to get that char.
Hello there Bella; My name is Tim Williams and this is my first time watching you on UA-cam grilling Drumsticks. Are you planning on making more videos on Barbecuing? Please let me know and have a blessed day!
It's BBQ chicken yes? First off that was grilling chicken with layers of crusted BBQ sauce on it. The sugar is going get blck and burn from the coals.. that is not char. If your going to BBQ get a proper grill first that has a vent on top and an off set burn box. Get the burn box going with wood or coal or a combo of both. Set the chicken farthest away from the offset box and let the smoke cook the chicken as it flows across the meat and out the vent on top. Put the BBQ sauce on with 3-5 before taking the chicken off.
He was cooking indirect so he indeed was barbecuing vs. grilling. Your comment reads like stick burners are the only way to bbq, and while they might be YOUR favorite, the same results can be achieved in different cookers. A beginner watching this would pull their hair out trying to maintain temps in a stick burner without help!😆
Just dumping this in here so others who find this video don't get misguided by Mr. Stick Burner Purist above. You can smoke on a charcoal grill. You don't need an offset smoker. Either way (charcoal grill of offset smoker), you're going to have to manage a fire to some degree. The type of grill above would be a solid option for smoking, with a few coals and some wood burning on the left side, and smoking and venting on the right. Having an access door on the side of the grill makes it much easier to manage the fire without opening the grill, which he has. So he's golden. You don't need a lot of coals and fire to get a good smoke in this smaller grill...
Made these and they were DELICIOUS! Best I ever had! Thank you!
I'm having a BBQ at my home in Devon, UK today. Great video! I will follow your tips! Many thanks.
Hope that you had a great BBQ! Thank you!
Awesome job Sir.
I hit the Thumbs-up button...
Saved the video...
And Subscribed!👍👍
Thank you so much!!!! We hope that you are staying safe and healthy!!!
Teach me more Dave Chapell!
Bruh 😂😂😂
🤣🤣
Yall didn't know Dave was a Grill Masta! 😁🍖🍗
burnt them thangs like a joint 😂
Don’t be shy! You did a great job! May JESUS bless you and your family!
Thank you so much! Bless you and your family as well!!!
You need to set up your coals so you have indirect coals going. A searing side to lock in the moisture and then move them over to the indirect side for slow cooking and that's where you get smokey flavor and do your basting. No such thing as charring a chicken then closing vents to moisten back up your chicken. Wants it's over cooked it's dry regardless.
Indirect heat is king when cooking chicken with bones. The meat near the bone cooks slower than the rest, which is why when you see rookies grill drumsticks, they often have that very pink meat next to the bone. Safer to start/do most of the cooking with indirect, then maybe 5-10 minutes over direct to get that char.
Bbq chicken meal prep
Salad Tongs what if we start with direct then go indirect?
Yeah everyone has their own methods. What's good for you it's not for others and soo on.
How did you prep the chicken prior? Seasonings etc. ?
Your amazing. I want to watch more of your videos. I like the heartfelt stories of memories and history, family times!
Seems like a solid grill. Mind if I ask who makes it?
Excellent...chicken looked good.
Was the name/ marker of that basting brush mentioned?!
I’d love to get that long wood handled brush ! Let me know !
Thanks ! Appreciate the video
Stop hating on the man..just enjoy hes method.
Good lookin out!!! Thanks Man!
Learn to speak English you idiot...!
I always place my Charcoal on one side and the chicken on other side, I guess everyone has there method
If it works for you, we say stick with it! Good grilling is good grilling!
That will give it more flavor but fast cooked sticks work well too.
Hand washing is key! LOL.
Great vid. Learned a lot.
Peace.
Awesome! Thank you!
Hello there Bella; My name is Tim Williams and this is my first time watching you on UA-cam grilling Drumsticks. Are you planning on making more videos on Barbecuing? Please let me know and have a blessed day!
We are hoping to do some more videos, but it will probably be a few months out. Be blessed!
Good job Tyrome Biggins
Awesome video homie
It's BBQ chicken yes? First off that was grilling chicken with layers of crusted BBQ sauce on it. The sugar is going get blck and burn from the coals.. that is not char. If your going to BBQ get a proper grill first that has a vent on top and an off set burn box. Get the burn box going with wood or coal or a combo of both. Set the chicken farthest away from the offset box and let the smoke cook the chicken as it flows across the meat and out the vent on top. Put the BBQ sauce on with 3-5 before taking the chicken off.
How long the whole process takes?
He was cooking indirect so he indeed was barbecuing vs. grilling. Your comment reads like stick burners are the only way to bbq, and while they might be YOUR favorite, the same results can be achieved in different cookers. A beginner watching this would pull their hair out trying to maintain temps in a stick burner without help!😆
@@Fleed907 it all depends on what you're cooking and at what temp you're cooking it at.
Just dumping this in here so others who find this video don't get misguided by Mr. Stick Burner Purist above. You can smoke on a charcoal grill. You don't need an offset smoker. Either way (charcoal grill of offset smoker), you're going to have to manage a fire to some degree. The type of grill above would be a solid option for smoking, with a few coals and some wood burning on the left side, and smoking and venting on the right. Having an access door on the side of the grill makes it much easier to manage the fire without opening the grill, which he has. So he's golden. You don't need a lot of coals and fire to get a good smoke in this smaller grill...
U gonna post more vids? Got the grill heating up now
We're from the same place
Thanks!!!!
I watched this even though I’m doing garlic 🧄 pesto herb 🌿 avocado 🥑 oil marinade!!
I think this is where diedara gets his art from
thats cool i can show you a few tips
Detroit!!!!!!!
I can't tell if you're somewhere from the old Louisiana area or from Quebec? :)
Got it.
Salut quand meme ;)
👍👍
Thought I was listening to Chad Johnson for a minute...
I was thinking the same thing..👍🏾
Nice vid but am I the only person in the world that prefers grilled chicken WITHOUT barbecue sauce?
Damn wind and music I cant hear a word your saying. Nice editing though.
why didnt you show us the end product?? were they burnt as hell lmaoooo
Checken wings
LMAO
🤣🤣🤣🤣
😂😂😂😂😂 they were bussin🤑🤑🤑🤑🤑🤑
I love me some bbq🙏🔥🍗🥩🌭
DID U BURN THE CHICKEN LOL U NEVER SHOWED THE FINAL PRODUCT?
Come to Indiana and train me!!!
After reading some comments some are correct I did see a lot of black on the chicken.....smh
First thing I thought when I looked at him was Dave chappelle lol.
Boi you burning the shit out of that chicken LOL you ever heard of indirect??
i fell asleep at the 45second mark
He is black now i know its legit
This video was about as bad as my golf game
I gave it a dislike on the video for one reason he didn't take a bite of the BBQ chicken at the end of the video that's the best part.....smh