Sweet And Spicy Chicken Smoked On The Pit Barrel Cooker
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- Опубліковано 6 сер 2019
- Chicken and the Pit Barrel Cooker go together with near perfection. And my favorite pieces of chicken to smoke up on the PBC are thighs. After skinning and coating some bone-in thighs with a spicy rub and preparing a sweet glaze for finishing them off, an hour bathing in hickory smoke resulted in some incredibly juicy and flavorful pieces of chicken.
Spicy Rub Ingredients
1 tsp Kosher Salt
2 tsp Smoked Paprika
½ tsp Ground Black Pepper
2 tsp Granulated Garlic
1 tsp Chile Powder
Honey Peach Glaze Ingredients
6 oz Peach Preserves
½ cup BBQ Sauce
3 TBSP Honey
1 TBSP Spicy Brown Mustard
Pit Barrel Cooker: www.pitbarrelcooker.com/
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#cooking #grilling #chicken - Навчання та стиль
I'm a newbie with a PBJ and your recipe for smoked chicken thighs was one of the first I tried. Delicious! It was by far the juiciest chicken I've ever cooked over charcoal!. Thanks for the tutoring on the PBJ and an excellent recipe that I'll definitely cook again!
This is just a great example of quintessential American BBQ chicken. Sweet, spicy, juicy, smoky. I share your enthusiasm for chicken thighs. I like to take them to 170-175, but, hey, it's all good!
Right on :)
Great cook RY! The thighs looked so darn tasty and I like that you took the skin off. I need to get back on my PBC.
I'm going to cook and smoke sum spear ribs tomorrow (practice) I don't have alot of seasonings and on a budget atm too!
I bought: sweet spicy mustard, peach jelly, Carolina reaper peach sauce, smoke meat seasoning, brown sugar and hickory or garlic bbq sauce
Im so happy to found your channel! Im using my Weber kettle 1-2 times a week and this videos give me so much inspiration thank you for that! Keep it up it's perfect
Awesome!
Excellent combination of flavors.
Thanks!
Absolutely awesome video bro and yes the thigh meat is absolutely the best part of the chicken and then you have the other pieces that everybody else eats
Making your sweet and spicy chicken today looking forward to it
Awesome!
Looks so good! Great job!!
LOVE IT
I literally just found your channel and subscribed
This looks amazingly good
Thank you :)
Beautiful birdy parts you got there Ry! Looks amazing
I love it when guys compliment my birdy parts :)
Thighs are my fav also. This is going to be my next cook but right now I am smoking a 3lb. chuck roast on the kettle. Good day Sir from Lakeland FL.
Looks delicious Ry! Personally I like taking the thighs to 180ish, but I may have to try this recipe out. I like how the last several sauces you have made incorporate fruit jams.
Great work. Can’t wait to get my PBC. They’re on back order here in Australia, supposed to be another few weeks and it’s killing me!!
Looks good
That's a fantastic glaze Ry, I really like the peach and spice combination. Nice tip on removing the skin for smoking, it can be tough to get it crispy. Have a great week!
Thank you!
Ry my first ever rib smoke was a huge success thanks to you. I don’t know how to post a photo of the finished product but thank you for the tips. I’m so glad I found your channel. The ribs pulled back off the bone just like your video showed.
@@bradjohnson5674 Awesome!
Is it possible to smoke fish, (I like red fish like salmon and trout), and if so, would you consider making a video about it? I love all your videos too. I've learned so much about smoking from this channel, thank you so much.
Thanks! Here's a playlist which has my seafood dishes in it, including a couple with Salmon: ua-cam.com/play/PLu6Ht1WkrJHw6QfXxRX_qttB9-UjqdBD4.html
Thighs and drumsticks are my favorite because of the extra juiciness, plus to me the dark meat just has a lot better flavor. That sauce sounds great Ry and the PBC did a fantastic job on the chicken!
Thanks so much, Rus :)
Looked delicious.
Thank you :)
wowwwwwwwwwwww that looked great
Hi Ry those Chicken thighs looks fantastic, we love spicy great cook as usual .
Thank you :)
i agree - thighs are king! of the BBQ. Awesome for low and slow too with that high fat content.
Love doing chicken thighs. Fat is flavor! I do leave the skin on, but I do throw the thighs on the grill for some char on high heat. Yum!
Nice glaze Ry... We do a lot of quarters as my wife's favorite piece of chicken is thighs. I am thinking about getting either the PBC or the new OK Joe Pro Bronco. Big price difference. Great cook and video...
Thanks so much :)
Great sauce Ry! Do you prefer cooking chicken on the pbc over the Weber?
Not really. They both do great depending on how you're cooking the bird :)
Ry thanks for the video. Now I have my second smoking project! Do you have any videos of smoking ribs or chicken using a chargriller deluxe grill? It’s not s smoker but I was told I could smoke on it using indirect heat. Should I use direct or indirect heat for this recipe?
I’m just learning how to smoke and was able to control the heat fairly well it n my burn in while seasoning my new grill. I bought a Maverick XR 50 after watching one of your videos and will be trying it out tomorrow to monitor grate level temperature and a couple of probes in the chicken pieces.
Thanks in advance for your reply!
I don't have a chargriller, but you can use that to cook indirect in a similar way to the Weber Kettle, which I have used in many videos. And I would definitely use indirect for this recipe :)
Ry, what was the temp at the grate? I though I saw the probe in your newly installed grommet. Thinking about getting a PBC, but am a bit concerned that the grate level temp might be too high. Thanks! Love the video.
I didn't use the ambient probe but the meat probe before it was inserted (it had been resting in the PBC) showed 285, which is right in that 275-300 range that the PBC generally runs at :)
Just curious as to where you’re from man? I love your style. Reminds me of family from North Carolina. Great video as always!
Southern California, but my folk came from Minnesota :)
As Always Ry ! don't like that much sweetness so gonna be 3 Tsp of chili powder.
Ry this sounds great. I have a chargriller and smoke the best I can using indirect heat. Should i smoke using indirect heat or should chicken be grilled over direct heat?
I would do indirect :)
Cooking With Ry thanks for quick reply. Sounds like dinner to me!
That glaze seems like a must-try. What flavors of preserves have you used in this fashion? Were there any that you didn't like?
I can't say I've used any that were bad. Peach is fantastic, and I used an olallieberry one that was out of this world :)
Hmm....but mainly Mmm~ Ever tried reincorporating the skin vs just a removal? I'd reckon there's Something that could come off fine blending/mincing it down and incorporating it into the glaze getting blazed..
"No more time to waste, its time to taste."
Did Ry just get his own One Liner?
And I wasn’t even trying to rhyme :)
That would make a good "catch phrase", wouldn't it?
Great video Ry! Would it be ok to just use the spicy part and not the sweet part?
Id say do it to your own taste. Smoked buffalo chicken sounds really good.
Absolutely!
I’m not the master by any means but I would assume that the “spicy” in this recipe would be more prevalent and overpowering if you do not add the combatting “sweet” half. The mix is great that Ry recommends, I would just assume that you may want to tone the spicy back a bit if you aren’t intending to use the sweet 👍
Hi Ry. Can you leave the skin on? What would you do differently if you did or same thing. Thanks
You can, but in this amount of cooking time and temperature it's likely going to be a bit rubbery. That's why I often remove it when cooking this way, especially when glazing on the grill :)
Those damn Pyrex lids just love to crack on the edges! Lol
Yes they do :)
Aloha Ry. I wanted to know roughly what temp should I set my pellet smoker at to cook these?
I would do 275 😊
@@CookingWithRy Hey thanks buddy trying it now
Why not a Weber? What purpose are those rods if nothing is hanging from it?
I just decided to use the PBC this time. And the rods are part of the venting system even when not being used. They restrict a certain amount of airflow through the upper holes to maintain a temp in the 275-300 F range :)
Ry am i right by saying you cooked those thighs in 2 hours total? Also i'm about to replicate this recipe this saturday but i'm a bit concerned about the glaze, i think this is too sweet for my italian friends. Do you think i can make the glaze without the peach (maybe adding some more mustard/bbq sauce) ??
Right around 2 hours, yes. And you can dial back the peach for sure. For more tang, I'd up the mustard a bit :)
@@CookingWithRy Thank you!
@@CookingWithRy hey, it's sunday afternoon here, and yesterday i did those chicken thighs, for the glaze i went with citrus fruits and ginger preserved (jar bought at the market this one --> images.app.goo.gl/ftmRa7q1FRNzajo66 ) , used 2tbsp, then i followed your recipe but i doubled the amount of mustard. The chicken was fantastic! i really think that marmelade was awesome with the chicken, the ginger part in particular worked extremely good with the meat. Really good!
juicealanch !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ry, I see you've done a modification to your Pit Barrel by installing what appears to be a temperature sensor on the inside wall. Can you share the details of what you did and how it's working for you?
I’m going to make these tomorrow. How long did they take about?
I do them to temperature, so that's my guide, but generally on the PBC pieces like these will take 60-90 minutes to get to 165 internal.
Cooking With Ry thanks. I’m just trying to get a rough number. I want to make these when I get home from work, so it looks like I can have them ready by dinner time.
@@brendana4695 I think if you plan 90 minutes you should be good. Even if they finish a bit before that they hold very well wrapped in foil :)
Cooking With Ry awesome, thank you! I try to get a rough time estimate when I can. But yeah, when it’s done, it’s done! Could only find boneless skinless thighs, but should be fine.
at what temp did you cook?
The PBC runs at a fairly stable 275-300 F.
Your fridge is looking a little empty compared to past videos! ;)
Had to move some stuff because the autofocus kept trying to lock on the faces in the pictures :)
First mistake is I watched this when I'm only eating a protein shake. I'm just torturing myself. That' sweet peach glaze is a definite try for me. The color was as well. If the skin was still on these would be competition worthy.
I wouldn't recommend blending these into a protein shake :)
Why not put the rub under the skin and make the skin crispy on top
When smoking like this there is rarely enough time to get the skin crispy.
There goes the best part of the thighs the skin is where the flavors at.
You can certainly leave it on. But when smoking it this way it's not going to crisp up. And the flavor is in the meat in thighs, with all the fat rendering, at least that's been my experience.