BBQ Chicken cooked over charcoal on a Primo Grill and glazed with a Barbecue Sauce to make some grilled, juicy, saucy Old-fashioned BBQ Chicken.
#bbqchicken #barbecuechicken #howtobbqright
Old-fashioned BBQ Chicken
WHAT MALCOM USED IN THIS DISH:
– Primo Grills –
– Killer Hogs Hot Rub
– Malcom's Bird Salt water
– Killer Hogs The BBQ Sauce
– Killer Hogs Vinegar Sauce
– Killer Hogs Hog Sauce
– Thermoworks DOT
– Thermoworks Thermapen
Old-fashioned BBQ Chicken Ingredients:
– 8pc chicken skin on, bone in
– 2 cups water
– 1 bottle Wickers BBQ Marinade
– 1 lemon sliced
– 1/4 cup Malcom's Bird Brine
– 1/2 cup Killer Hogs Hot Rub (divide into 2 parts).
– 1 cup Killer Hogs The BBQ Sauce.
– 1 cup Killer Hogs Vinegar Sauce.
– 2oz Killer Hogs Hot Sauce.
Instructions:.
1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade. Include 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well. Pour this mix over the chicken and squeeze the lemon pieces then drop in the bag. Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the fridge for 4-6 hours at least.
2. Eliminate the chicken pieces from the salt water and put on a raised cake rack to air dry for thirty minutes. Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone approach – Hot side and Cool side. Change the air vents so the grill temperature level reaches 350 degrees.
4. Location the chicken on the cool side of the grill skin side up till the internal temperature reaches 150-155 degrees.
5. Integrate the barbeque sauce, vinegar sauce, and hot sauce in a little container. Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the rear end and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides. Do not leave because it can burn actually quick. The breast needs to reach an internal temperature of 165 and the dark meat need to go to at least 175.
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Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
Wow, It’s been over 60 years I’ve Barbecued with family & friends for Memorial Day Weekend. Happy to see this “Old School” BBQ Chicken Cook . . . Cheers !!!
One of the classics!
Happy Memorial Day from Ontario, Canada.
@DonaldMeyers-v8c
This man has THE best accent in whole of Youtube!
Absolutely, I’d give Heath Riles a good 2nd
I eat eggs
If you don’t hear that accent regularly, you live in the wrong state. 🙂
What accent? 😂
@adamfoxx9602
Exactly what I was thinking.
dude, you lost weight and look GREAT. Excellent work, man.
You can never go wrong with old school bbq chicken.
Nah old school you take the hatchet and you pick you out one them birds and go old school on it
I rarely comment on videos, but I felt compelled to say this. Malcolm’s chicken and his ribs are the best recipes I’ve ever put on the table. I’ve done his oxtail and turkey recipes too. His 50/50 vinegar and BBQ sauce is by far my favorite sauce combo.
I’ve tried recipes from other channels too, Kent Rollins, Meat church, and Mad Scientist BBQ, to name a few, but Malcom always comes out ahead.
So my family and I thank you for the good food I’ve been cooking through the years thanks to your products, recipes, and cooking tips.
Доброго здоровья, можно узнать рицепт, соуса с уксусом 50/50.Я только учусь готовить на угольном гриле. Мало знаю рецептов, подскажите пожалуйста и моя семья, скажит вам Спасибо. У нас в продаже, слабый выбор готовых к маринаду приправ, можит напишите, какие нужны специи, буду очень благодарен. Спасибо.
A lot of my smoking knowledge is courtesy of this guy.
@dedACDChello from texas 50/50 = 1/2 + 1/2 so 1 cup store bought bbq sauce + 1 cup apple cider vinegar or regular vinegar. Texas bbq seasoning is very simple salt and pepper sometimes garlic. But you can’t use the salt & pepper from your kitchen table you need course ground pepper #16 mesh and kosher or sea salt also course ground if you can’t find the pepper get a adjustable pepper grinder. Alot of our flavor comes from the wood we use what is available to us oak, mesquite, pecan.good luck have fun.
@Frank-h7w8sСпасибо за ответ, и маленький ликбез за приправу. Всегда смотрю ваши видео, класс. Жаль, что у нас, не продают вашу приправу, приходится готовить из того, что есть на кухне. Здоровья и успехов вам. Спасибо 👍
Malcom lives one town over from me, I see him on occasion. He is a great guy he is exactly the same person as he is here.
i would love to pop over to his town but im a little far away in London uk
Where abouts are you all at?
Я, ещё дальше, Россия. Крым. Ялта.
@DonaldMeyers-v8c they are from Mississippi
I am convinced that this man could put a Skunk on a grill and it would be delicious.
I’d be tempted to agree, but wonder if you’ve ever eaten anything he made? I’d want to do that before eating skunk!
I agree 👍
Bacon wrapped
Skunks are edible
A skunk is crazy😂
My man said “That’s why I win chicken checks” Say it again for the people in the back…..
“Sticky, sweet, tangy with a little heat.” Yessir!!! 🐓😎🐓
We tend to get wrapped up in the fancy and difficult meals, but classic BBQ chicken like this is hard to beat
I do ribs and brisket for people. But when it’s for me, and it’s my turn, it’s either barbecue chicken drumsticks and thighs, or barbecue tri-tip. Fast, easy, great flavor. Mouth is happiest on those days.
💯
Who wants to cook fancy difficult meals? Get a grip
Made BBQ chicken last weekend with some HOT rub. Hard to beat man!
That torched used to light those tumbleweeds was no joke!
What was that torch you used
@alanmacaulay6496 It’s a Royal Oak Flame Saber. He mentioned it on his podcast a couple weeks ago.
Hey Patriot
Its my honour to speak with you. A lot has been happening recently, I hope you’re prepared for the storm ? Mostly the EBS, and the exposure of all the evil vile creatures that have done horrific things to our children?
the nostalgia … my grandfather grilling chicken w/ bbq sauce over a little hibachi grill at the beach is one of my fav memories
I hear you, and the smell of the smoke
Of all the hundreds or thousands of fancy, modern ways to cook chicken nothing beats old school BBQ chicken!
I havent see the channel for a few months but looks like Malcom lost some weight and is taking care of himself. 😊
Malcolm is the best BBQer out there!! I’ve been doing his recipes for years. And the one liners keep coming one after another… 😂
“I gotta do some housekeeping.” as he wipes the BBQ sauce off his face…😊
As he takes a bite of piping hot sauce-covered thigh… “ya’ll’d be smart to let that cool a bit.” 😂 Keep ’em comin’, Malcolm!!!❤
I have been BBQ-ing every day for the past four years. Whatever I am grilling, I hit YouTube and get Malcom’s advice. Like having a wise relative or neighbor. Great stuff.
This WAS barbecue during my childhood… Pure nostalgia right here
When we are having company over and I am in charge of BBQing, I am 100% of the time on YouTube getting Malcom’s advice. Every time.
I just made his Spicy Chili Crisp chicken wings for the Super Bowl party, and they were a hit.
i’ve done quite a few of Malcom’s recipes, pork butt, chicken quarters, baby backs, country ribs to name a few and they’ve all turned out amazing…dude is the king of bbq