New sub checking in!! Really love the channel, so much amazing content!! I really love how simple your videos are, no hype, just wholesome and informative content, to say your delivery is perfect would be an understatement!! Thanks again, looking forward to all the amazing recipes and helpful tips and tricks 🔥🥩🐖🍗🍽🙌🏾
Hi Jerry, looks great! Received my Q3200 rotisserry today, cannot wait to try it out and also ..... I had NO idea something like this was even available, I have a set of solid stainless steel grills on order from Amazon. As I am in New Zealand, they will only be here in about 2 weeks, very excited !!
Ingredients Method · 6 x Chicken thigh cutlets · Olive oil · BBQ rub (brown sugar, paprika, pepper, sale, chili powder, garlic powder, onion powder) · ¼ cup BBQ Sauce · 2-4 tablespoons Maple Syrup · 2 tablespoons apple cider vinegar · 1 shot of bourbon Preparation 1. Pre-heat Weber BBQ on high with grill grates 2. Put chicken thigh cutlets in bowl and drizzle with olive oil and sprinkle BBQ rub over chicken thighs and mix together - set aside 3. For the sauce -put BBQ sauce, maple syrup, vinegar and bourbon in small saucepan and put over a low heat and mix ingredients together - continue to stir periodically for 20-30 minutes Cooking 4. Turn weber down to low heat - put chicken on bone side down first - shut the lid and cook for 5 minutes 5. Flip chicken to skin side down - shut the lid and cook for 3 minutes 6. Flip chicken to bone side down - shut the lid for 5 minutes 7. Flip chicken to skin side down - put half of the sauce liberally on chicken thighs - shut the lid for 90 seconds 8. Flip chicken to bone side down - put remainder of sauce on the chicken thighs - shut lid for 90 seconds
Wow fantastic!! Weather permitting I'm doing chicken legs in the Q Tuesday. We'll see. Also, I use apple cider vinegar to lower my blood sugar level at night before bed. Works well.......
@@ChicagoGriller yup, learning lots and lots and really enjoying your videos! You've got my juices flowing so to speak, I'm even toying with upgrading my Weber Go Anywhere to a Q, but I'm confident that everything will work on my existing Weber without trouble. The main reason I'm considering the upgrade is for the thicker heat retaining domes. That said, I so love my Weber, and your videos!
Good morning DR Evil. ;-) what a great presentation and the food looks delicious....as usual. Just what I need as we are going into lockdown foe an other 2 weeks. Ill let you know my opinion next week.
The best way is to just leave the heat on high for about 10 minutes, then any food stuck to the crates should carbonize to a crisp that you can easily brush off.
Great recipe. I would pass on the sweet baby rays. The first ingredient is High Fructose corn syrup, not good for you. The buffalo trace bourbon is my go to.
Cooking directly rather that indirect is too convenient (also you don't have to use foil paper), but I'm worried about safety. Salmonella is so dangerous especially for children. Do you feel like 16 minutes is enough?
It is enough time but especially with chicken you should use a thermometer to temperature check them. You want at least 165 to be safe, but it is ok to overshoot a little especially with bone in thighs.
Perfect recipe and timing! Thank you so much!!!
You are so welcome!
New sub checking in!! Really love the channel, so much amazing content!! I really love how simple your videos are, no hype, just wholesome and informative content, to say your delivery is perfect would be an understatement!! Thanks again, looking forward to all the amazing recipes and helpful tips and tricks 🔥🥩🐖🍗🍽🙌🏾
Awesome, thank you for the kind comments and welcome to the channel!
Seriously! You’re killing me with this video. Those grill chicken looks awesome!!!
Hahaha! Thank you and enjoy!
Looks and sounds delicious, and thanks for the celsius conversion - that helps a lot.
These were so good and really hit the spot. I was down to just a few pours of bourbon left and was thinking this would be a great way to use it 🥃
Look great. I cleaned my burner pipe at the weekend as per your video - worked a treat - thanks.
Awesome! Glad to hear!
Looks great as usual. Looking forward to trying it myself.
Looks delicious. I'm definitely trying this recipe out. Thanks.
I hope you enjoy! Thanks for watching!
amazing job cant wait to try mouth watering
Thank you and enjoy!
Hi Jerry, looks great!
Received my Q3200 rotisserry today, cannot wait to try it out and also ..... I had NO idea something like this was even available, I have a set of solid stainless steel grills on order from Amazon. As I am in New Zealand, they will only be here in about 2 weeks, very excited !!
Awesome! Both purchases will certainly take your home grilling to another level! Have fun!
Top video as always!!! This was really good 👍
Thank you Chris and William!
Ingredients
Method
· 6 x Chicken thigh cutlets
· Olive oil
· BBQ rub (brown sugar, paprika, pepper, sale, chili powder, garlic powder, onion powder)
· ¼ cup BBQ Sauce
· 2-4 tablespoons Maple Syrup
· 2 tablespoons apple cider vinegar
· 1 shot of bourbon
Preparation
1. Pre-heat Weber BBQ on high with grill grates
2. Put chicken thigh cutlets in bowl and drizzle with olive oil and sprinkle BBQ rub over chicken thighs and mix together - set aside
3. For the sauce -put BBQ sauce, maple syrup, vinegar and bourbon in small saucepan and put over a low heat and mix ingredients together - continue to stir periodically for 20-30 minutes
Cooking
4. Turn weber down to low heat - put chicken on bone side down first - shut the lid and cook for 5 minutes
5. Flip chicken to skin side down - shut the lid and cook for 3 minutes
6. Flip chicken to bone side down - shut the lid for 5 minutes
7. Flip chicken to skin side down - put half of the sauce liberally on chicken thighs - shut the lid for 90 seconds
8. Flip chicken to bone side down - put remainder of sauce on the chicken thighs - shut lid for 90 seconds
Wow fantastic!! Weather permitting I'm doing chicken legs in the Q Tuesday. We'll see. Also, I use apple cider vinegar to lower my blood sugar level at night before bed. Works well.......
Hope you have good weather! You’re in GA right?
Oh Jerry, I'm so going to make this!!!
These were awesome! I really appreciate your binge watching sessions! Hope you are learning lots and getting tons of ideas!
@@ChicagoGriller yup, learning lots and lots and really enjoying your videos! You've got my juices flowing so to speak, I'm even toying with upgrading my Weber Go Anywhere to a Q, but I'm confident that everything will work on my existing Weber without trouble. The main reason I'm considering the upgrade is for the thicker heat retaining domes. That said, I so love my Weber, and your videos!
Man that looks delicious 🤤 I can’t wait to make that happen
Yaaaaaasssss! 😋
Good morning DR Evil. ;-) what a great presentation and the food looks delicious....as usual. Just what I need as we are going into lockdown foe an other 2 weeks. Ill let you know my opinion next week.
Thanks as always Les! Sorry to hear about the lockdown, but well, more time for grilling 🙃
How did u clean your grill after direct cooking
The best way is to just leave the heat on high for about 10 minutes, then any food stuck to the crates should carbonize to a crisp that you can easily brush off.
Does the bourbon give it much of a flavour?
Obviously the alcohol burns off but yes you can taste the bourbon. Mine is just a hint but add an extra shot if you like it stronger. Enjoy!
Awesome cook #WeberQ4Life
Thanks for watching as usual! 🤙
Great recipe. I would pass on the sweet baby rays. The first ingredient is High Fructose corn syrup, not good for you. The buffalo trace bourbon is my go to.
You’re right. Sweet Baby Rays is not the best for you - but it was convenient.
Same with me - Buffalo Trace if I have a choice!
Cooking directly rather that indirect is too convenient (also you don't have to use foil paper), but I'm worried about safety. Salmonella is so dangerous especially for children. Do you feel like 16 minutes is enough?
It is enough time but especially with chicken you should use a thermometer to temperature check them. You want at least 165 to be safe, but it is ok to overshoot a little especially with bone in thighs.
Thanks I love your channel