BBQ Chicken (Love's Wood Pit BBQ Recipe)
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- Опубліковано 18 лип 2011
- A recreation of Love's Wood Pitt BBQ's barbecued chicken. Sauce recipe is below:
2 cups cider vinegar
3 1/2 cups brown sugar
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons celery seed
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons lard
1/4 cup pickling spices - Навчання та стиль
AWESOME video! Loved it. It made me go outside and use my Weber kettle 18 inch for the first time in a couple of years. Thanks for uploading this.
Thank you! BBQ chicken is one of our all time favorites! Thanks for watching!
Awesome video and tutorial! Simplicity at its best, can't wait to check out more of your videos.
Yes, you're spot on in regards to my positioning. I like to put the charcoal about as far away from my food as possible. I literally pile it up against the opposite wall of the kettle. This (in my opinion) creates a more honest indirect/radiant heat. I find this works better for me, especially when it comes to chicken.
Have to admit...I followed your technique etc and my chicken came out amazing.. Thanks for posting this.
@yelovetter Thanks for watching! The potato thing is a really good way of keeping the probe near the meat, without touching the grate. Thanks again!
That chicken looks really good. Excellent Weber instructional vid too! Thanks.
I give you the seal of approval. I am one of the original waitresses in the Loves commercial...When your in Loves the whole world is delicious !
My all time favorite place (chain or not)…. OMG, how in the hell did they fail?
Came here as part of a BBQ chicken binge-watching spree on UA-cam and ended up learning a really cool trick for accurately monitoring pit temperature. Such a cool idea to stick your probe through a lemon, and one I wouldn't have likely thought of myself. I have seen other people use what looks like a little metal clip but I do not have one of those nor did my probe come with one. Problem solved!
Loved me some Love's Bbq. Went there when I was in the Marine Corps in the 80's. Good margaritas too!!
We had a Loves a block away from where I grew up and I remember when they closed it down. Great looking chicken, left my mouth watery!
@TangoSpiceCompany Thanks for watching. What you're describing is how I do it with my offset, but I've never tried it on my Weber. My concern is that eventually all of the coals will get ignited then with the heat so close to the food, I'd have trouble controlling the heat. On this cook I'm achieving my target temperature with 12-15 coals. I've never tried the true Minion method on my Weber. Let me know what happens if you do.
Thanks!
@BodegaBay Thank you for watching. The lid gauge will give you an idea of the temp, but don't count on it for your cooks. I'd suggest using a digital keeping the probe as close to the meat as possible.
Worked at the Rosemead Loves, the pickling spice I used was clove heavy, and the lasts 5 min, we brushed a tiny amount of pickling spice with karo syrup to give the clear translucent sticky coating. The Westerner, and sampler were our most popular on the menu.
Would you mind shooting me an email at ballisticbbq@cox.net? I'd love to pick your brain.
This isn't your first video that I've watched more than once :) Also, I took the extra time to watch the ads to help your channel (and I was actually interested in them!). I don't think most viewers have any idea this is the #1 way to help your favorite channels without spending a dime. Thank you for great content and smoke on, Greg!
@mrbaltan Yes you can. I have two kettles now (the Performer and the standard kettle) and I've just found myself dedicating my older weber to my rotisserie. It's probably because it's easier to just leave the ring on the Kettle all of the time.
Awesome! thanx for this..really enjoyed your techniques and recipes..good to see preservation of excellent cooking icons..thanx again!
Looks delicious! Great color.
I cannot thank you enough for this...I have been wanting a smoker for a while, but have no clue how to use them, lol, very informative and looked mouth watering!!
What a great idea, the thermo probe through produce like that. Thank you!
Great video and tips!
Thank you for sharing.
Ballistic BBQ Good video Greg, outstanding demonstration on how to use the Weber as a smoker. The wife bought me a Weber for Father's Day so I can use that in conjunction with the rest of my grills and smokers....Great job!
+Bad Beast Barbecue
Get a Slow N Sear
@lilredmum Glad I could help. You can actually pump out some pretty darn good BBQ with a Weber kettle.
Excellent job! Especially because you don't have a standard smoker, there is a lot of skill going on here!
that was smart move for the thermometer (through the lemon). Great tip and thank you.
@chefsolid Yeah, give it a try! Thanks for watching!
Throw back! You’re amazing brotha
@bigscreenadventures Thanks, I love BSS (being here in SoCal). This recipe was obtained via a Love's chef, but the chef wasn't me, so I can only assume it is accurate. I seem to remember bay leaf in Love's sauce as well though.
Bless you!!! You have great tips on your video, but you had me really glued when you said Southern Cal (I went to school in Orange Co). I wasn’t sure where you were going, but I was interested, WHEN YOU SAID LOVE’S I was all in!! I really miss that place. I am going to make the bbq sauce right now! Thank you so much!!!!
Thank you for watching Joyce! Enjoy!
great looking cook that chicken looked mighty fine.
Thank you for stopping by. I often have to find local ingredients myself, so I know how you feel!
Cheers! Greg
Long time for chicken, I'll have to try this.
It usually only takes me under an hour to smoke/bbq half chicken pieces @~350 using hickory for smoke only for about 30min since it's a strong smoke.
Nice video, thanks for sharing.
I remember that! And the red booths and little finger bowls with a lemon wedge!
On point! Great video! 👍🏿
It looks good and I have to try this. I also like the pan in the grill for moisture. Peace and love to all.
Gregg. I just made this glaze using the same ingredients on the recipe , but I cut all the spices in half...1 C apple cider vinegar, I used only 1 cup of brown sugar, everything else was cut in half, and it came out delicious...
@vermin999 Thanks! You know, I didn't really go crazy with the sauce and there wasn't a whole lot of spillage or dripping into my cooker. It was pretty clean at the end of the cook.
Excellent info for us novices. Thanks.
Jason was a great man and he sure is missed... I go visit his channel often. Looking forward to seeing some of your videos.
@SmokeyGoodness I know! I found a use for the old grate! It conducts heat so poorly, it's perfect for this kind of low and slow cooking.
Take care buddy!
Pickling spice is a mixture of spices in one jar that can be purchased in the spice section of most stores. It contains: cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chillies, cloves, black pepper, mace and cardamon. Regarding "why powders?" I'm not really sure what you mean. The powdered ingredients are just ingredients. In powder form they break down better for the sauce.
great explanation and a really interesting recipe - I'll give it a shot
Very nice!! I love the color the chicken takes on when using cherry wood. Does that sauce/glaze make a huge mess in the bottom of your kettle?
@furlonium1 Thanks for watching. I'd love to have a 26.5 Weber! I have two 22"ers.... Does that make mine 44"? :) Craycort grates are the best! Love mine!!!
Looks beautiful.
Damn, I'm now EXTREMELY HUNGRY will do it tomorrow night that's for sure! thanks for the video mate, and hope you enjoyed your meal.
One word "Awesome" chicken, great video mate!!!
I've seen the bean recipe on one of those "top secret" recipe sites. I'll do some digging. Those beans are the best!!!
@juidas We did enjoy it! Thanks for watching and posting the comment!
It looks so good, I am going to try it on Labor day
Wow, that chicken came out perfectly. I just picked up a Weber performer and will be trying this very soon.
One quick question regarding the Minion method. Have you used your charcoal holder by putting in some unlit briquets then adding a couple of lit ones on top for a slow burn?
Great video!
@WiskyBuckHunting Point taken, and I do adjust my heat at the firebox damper with my off-set. With my Weber Performer however, I find that it is a little difficult to see just how much the lower vent is open or closed from the outside and I also have a few concerns about ash and wood debris plugging a slightly open lower vent during long cooks. This is just my personal preference. Thanks for a great comment.
@world964 Thanks for checking out the vid. By far, Maverick makes the best thermometers (in my opinion). I've owned about every brand known and theirs Rock!
@mrstepheng74 Yeah, I miss that place.... I grew up going to Love's... Thanks for checking out the vid!
@BlackForestBBQ Thank you! I don't know if I mentioned this before, but my father-in-law is from the Black Forrest region of Bavaria.
I just bought myself a slow n sear for this very purpose. Amazing tool
Great BBQ sauce!
It looks awesome..going to try this saturday on my new char-griller duo
@xXxcountrygurl Using the techniques I used you're looking at about 3 hours. Times could vary depending on the temperature and other conditions, but 3 hours is a good bet.
@sd4547 Yeah, I can see that the over heating thing could be a problem.
Actually my new Weber is a One Touch 22.5 and I have only had it a couple of days and cooked on it once. I will give both ways a try and see how it all turns out.
I went by the cast iron grill grate folks and they are sold out but that is surely going to be the next grilling item I get, they look like a real good 'investment'.
+100 for the Craycort by the way. I ordered one as soon as they released them for the 26.75" Weber.
I'll have to look into getting one of the thermometers you mentioned. I've gone through 2 wireless ones that didn't last more than a few months each.
That sauce looks tasty - I love that the only thing I'd have to buy is pickling spices. I have everything else, including lard :) Thanks for the video.
Wow, it just really looks good, I bet it tasted as good as it looks.
Thanks for the tips! I just bought the same weber you used on the video for just 15 usd.
But it required a lot of elbow grease to get it up to level of usable grill.
I used it for the first time today after 3 days of restoration and it was a pleasure to use the grill.
Holy Cow Greg I remembers Loves! When your in Loves, the hole world delicouse!
@TangoSpiceCompany Those grates rock! Please let me know what kind of success you have, if you try the Minion method on you Weber.
@ElchinMendes I'll post a video. Thanks for the suggestion!
The chicken look really good ,
Hi from Australia, absolutely awesome chicken!! First meal I have made on my new weber, I usually use a gas barbie. Just checking though - when you talk about the oven air temperature is that Fahrenheit? Think it must be, but it seems so low... as I said, newbie question
Yes he'll mean Fahrenheit, 250C would be a runaway inferno!
Jason was my best friend and uncle.I just wanted to thank you for the tribrute!I have some cooking videos never posted ,so kinda got over Jasons halls death,im going to post some of my meals on Doug's or Douglas's kitchen.
@ammohead73 Thank you man! We were pretty happy with it.
Love's was great, my parents took us there when I was a kid. The one we went to was in downtown san bernardino. I think I was around 10 when they started shutting down.
He said "it was almost like it was smoked" Isn't that what you were going for. Smoked chicken? Great recipe. At first I thought you were making a BBQ sauce. I never put BBQ sauce while cooking. I let people add it, but your sauce is more of a basting sauce which looks damn good. I'm gonna give it a try, but I can tell you now....it will be great. Thanks for the post, and I'm subscribing to your videos. Keep up the great work.
@tdjtx Hi Tom, you know, you don't get a mouth full of the spices. In fact, very few even made it onto the chicken. Just a few mustard and coriander seeds. And yes, those are some of my plumerias. Two of those are parent plants to the cuttings I sent you. Celadine and the yellow/white.
DAMN -- HOW'ED I MISS THAT ONE -- THANKS !!!!!!
@antlese Appreciate the comment. Thank you!
Great job on the chicken & clearly you know your Weber inside & out.
One question...what are your thoughts on brining? It's not often I grill chicken parts without applying the Cook's Illustrate fast brine (1/4 cup salt in 1 quart of water for 15 min) for extra juiciness.
Would the downside of brining the Love's chicken be skin texture / rubberiness?
We have a competition coming up in Texas, and would like to try to the Love's recipe.
@HALLSYSKITCHEN Thank you Jason!
So Greg,
I have a question about the positioning of your kettle with regard to wind direction. Do you position the the front leg of your kettle "into the wind" with the kettle top vent positioned "down wind"? Also, I've noticed when you do a indirect cook,that you do not necessarily follow the kettle instructions by putting your fire on either side but only set your fire to one side. Watching your video, I am assuming that the fire is in the "upwind position"? meaning at the front leg?
@23mrcowboys Glaze is a pretty accurate description.
nice love your videos
When you are referring to grill temperature are you referring to Celsius or Fahrenheit? Thanks
Can you recommend a brand for the digital probe thermometer that I can use for both the outdoor grill as well as the indoor oven? Nice video.
That looks really nice, Im going to make me some of that :-D
Thank you!
@photobyallen It was! Thank you!
Nice color!
@1winodude Cool! Enjoy!
Those look absolutely delicious, wish i could use my grill/smoker here at my apartments but it's a fire hazard. i have a gas weber though! lol keep them coming.
great tutorial
Thanks Douglas!
Looks awesome - Any changes to kettle setup if cooking 4 half chickens? Start with more coals?
btw - followed your Kingsford recipe for smoked side pork ribs and it ROCKED!!! Thank you!
@furlonium1 I'm sure soaking em' will help. Can't beat a big chunk of wood though.
@65dodgers Thank you very much!
Greg, Holy moly chicken never looked so tasty. Thanks for the tip about the temp probe and the potato. Being new to smoking on the Weber kettle, I never would have considedered that
Awesome vid
Beautiful!!!!!
@KasCooks Thank you!
Real nice and I will be trying this soon .. Thank you GOPHERBROKEBBQ
Extremely good video, I learned a lot! Please invite me to your next bbq- Haha (also, wasn't the chain spelled Luv's?)
I have (2) questions boss. First, where did you get your cast iron grade and second where can I find one of those charcoal holders you have in this video? Any help would be appreciated. Thank you.
@sd4547 can't argue the math one that one! I'm simmering the sauce from the recipe you provided, using my 7qt lodge dutch oven. Not sure how long I'm supposed to simmer, though. Also, where I work (True Value Distribution Center) we have all things BBQ, including all flavors of wood chunks. Well I can't order stuff until tomorrow, and all Lowe's had today were useless chips. So I bought some cherry chips. Hopefully soaking them a while keeps them from burning up too quickly.