Sorry but this vid just hit my you tube been looking for a old school cooking vid on cooking chicken like my mom and dad did it and you nailed it thank you sir
You actually showed step AtoZ . Even a beginner can learn from this. Great post bruh. Personally I wouldve trimmed some of the skin off the quarters, but still good work. Probably one of the best I've seen including professionals..
I'm getting ready to do some chicken leg quarters myself tonight my grill is a charcoal grill that is a small tiny square charcoal grill it only 4-5 inches deep. So I'm going to do my best to do this chicken right but yours looked amazing those beans with the ground beef in it I love doing beans like that and that homemade coleslaw knocks it out of the park I can't wait to watch more videos from you and we can collaborate back and forth and give ideas hopefully but man that looks so good oh now I want beans. But we're having some Parmesan noodles with a little garlic and herb noodles on the side with ours but being some better to me especially the way you make them is how I love to make them.
I’m looking to barbeque them on the grill first, and then put them with vegetables and cream of chicken soup, and make a dish out of them. Thanks for the tutorial!
It depends on how hot your grill is cooking. I usually will go 5 minutes each side at first and will increase the time as the grill settles down. However, keep in mind I'm always by the grill when cooking direct and will go in as needed to manage flare-ups.
Sound goods...I'd suggest you do a "burn-in" on the grill to get rid of any residual manufacturing oils, dust, and/or chemicals. 1. Clean the Grill: Remove packaging and wipe down inside with a damp cloth. 2. Assemble the Grill: Follow the manufacturer's instructions to put it together. 3. Oil the Grates (Optional): Lightly coat the grates with high smoke point oil like canola or vegetable oil using a paper towel. This can help prevent rust and make it easier to clean the grates later. 4. Light the Charcoal: Use about 2 chimney starters full of charcoal. 5. Distribute Charcoal: Distribute charcoal over the entire grill like you're cooking using the direct method 6. Heat the Grill: Close the lid, open all vents wide open (exhaust stack and intake vent), and let the grill reach high temperatures (preferably at least 500 deg F). 7. Burn for at least 30-60 Minutes: Let the grill burn at high heat to remove any residue. 8. Cool Down: Allow the coals to burn out and the grill to cool completely. 9. Clean Again: Brush the grates and remove ash after cooling. 10. Ready to Use: Your grill is now seasoned and ready for cooking! Definitely let me know how that first grilling session goes!
@@daddydiysolutionswait as minute. So if I use the chimney starter I can light my regular charcoal without having to buy lighter fluid and it will stay lit?
Temp was about 350-375 deg for most of the cook. I don’t usually stress out about temperature that much. I run my grill with the vents wide open and I rely on other adjustments to maintain my desired temperature. I explain my philosophy for controlling temperature on a charcoal grill in this video: How to Control Temperature on Charcoal Grills th-cam.com/video/CFdSc4aj17s/w-d-xo.html
Total cook time is about 30-45 minutes. If cooking directly over charcoals, just keep a close eye on your fire and watch for any flame-ups. Check and flip meat after about 15-20 minutes. Thanks for stopping by the channel.
I like my leg quarters to hit an internal temperature of 175-180 deg F. As far as the grill temperature goes, I'm typically running my grill wide open. It will start off around 425 degrees F and will settle down to about 375 - 400 degrees F for most of the cook. Here's a video about how I control temperature when I'm grilling with charcoal: th-cam.com/video/CFdSc4aj17s/w-d-xo.html
I've heard that as well. I think the USDA even advises against it. I guess, I'm more old school when it comes to that. I like washing my chicken to remove residual blood, bone fragments, and any foreign particles. I'll then pat dry with paper towels and will disinfect my sink, utensils, etc. as necessary. Thanks for the question!
@@daddydiysolutions That makes sense. From my understanding its the spread of bacteria that makes it an "unsafe" practice but your aware of that and disinfecting afterward. Love your videos man, I'm learning a lot from them.
Over the years I’ve found that grilling skin-side down first helps crisp the skin (helps prevent rubbery skin), keeps the meat moist, prevents sticking to the grill, and enhances flavor by rendering fat.
Sorry but this vid just hit my you tube been looking for a old school cooking vid on cooking chicken like my mom and dad did it and you nailed it thank you sir
My pleasure! Thanks a bunch for stopping by the channel.
@@daddydiysolutions You are being prayed for.
Greetings from Turkiye... We are learning a lot watching your grilling recipes. İ am also using charcoal in my weber mastertouch .
Sounds great! Thanks for watching!
Using a chimney to light charcoal is a great start to good grilling !
Totally agree! Thanks for the comment.
Idk how you did it, but i can smell that chicken cooking.
You actually showed step AtoZ . Even a beginner can learn from this. Great post bruh. Personally I wouldve trimmed some of the skin off the quarters, but still good work. Probably one of the best I've seen including professionals..
Thanks. Appreciate you!
Got them thangs lookin good my boi!!!
I like simple seasoning.
Me too. It doesn’t take a whole lot to get the job done. Thanks for stopping by the channel!
Shut your eyes and hear that sizzle
I'm getting ready to do some chicken leg quarters myself tonight my grill is a charcoal grill that is a small tiny square charcoal grill it only 4-5 inches deep. So I'm going to do my best to do this chicken right but yours looked amazing those beans with the ground beef in it I love doing beans like that and that homemade coleslaw knocks it out of the park I can't wait to watch more videos from you and we can collaborate back and forth and give ideas hopefully but man that looks so good oh now I want beans. But we're having some Parmesan noodles with a little garlic and herb noodles on the side with ours but being some better to me especially the way you make them is how I love to make them.
Thanks for stopping by the channel. Sounds good. I’ll have to do a video on how I make my baked beans.
Check out this video to see how I prepare my baked beans: th-cam.com/video/ZxocPzMKpJY/w-d-xo.html.
Nice! What oil you using recommend?
I'm using extra virgin olive oil...any quality brand should do. I've got some links in the description. Thanks a bunch for stopping by the channel!
Looks so good. Gonna make em tonight
I don't know how the hell I got to this video but them mfs look good. These are the best looking leg quarters on youtube.
Thanks! Much appreciated!
I’m looking to barbeque them on the grill first, and then put them with vegetables and cream of chicken soup, and make a dish out of them. Thanks for the tutorial!
Sounds great! My pleasure.
Hmmm the smell in the yard 😊👍👍👍
Oh yes!
Sometimes it’s just that time to take the time to grill a bit and eat right
LOOKS GOOD. I WOULD HAVE PUT HOT COAL ON ONE SIDE AND MEAT ON OTHER. WITH A FEW SMALL PIECES OF WOOD
Oak.
@@rickeydobbin6875I’ll have to try oak. I usually use hickory.
Yes it's called indirect cooking and the chicken comes out perfect ❤
You shoulda made your own video on it then so we could all see the grilling champ at his best
how long on each side
It depends on how hot your grill is cooking. I usually will go 5 minutes each side at first and will increase the time as the grill settles down. However, keep in mind I'm always by the grill when cooking direct and will go in as needed to manage flare-ups.
Good show!
im going to buy me a chargriler do you have any advise when its new
Sound goods...I'd suggest you do a "burn-in" on the grill to get rid of any residual manufacturing oils, dust, and/or chemicals.
1. Clean the Grill: Remove packaging and wipe down inside with a damp cloth.
2. Assemble the Grill: Follow the manufacturer's instructions to put it together.
3. Oil the Grates (Optional): Lightly coat the grates with high smoke point oil like canola or vegetable oil using a paper towel. This can help prevent rust and make it easier to clean the grates later.
4. Light the Charcoal: Use about 2 chimney starters full of charcoal.
5. Distribute Charcoal: Distribute charcoal over the entire grill like you're cooking using the direct method
6. Heat the Grill: Close the lid, open all vents wide open (exhaust stack and intake vent), and let the grill reach high temperatures (preferably at least 500 deg F).
7. Burn for at least 30-60 Minutes: Let the grill burn at high heat to remove any residue.
8. Cool Down: Allow the coals to burn out and the grill to cool completely.
9. Clean Again: Brush the grates and remove ash after cooling.
10. Ready to Use: Your grill is now seasoned and ready for cooking!
Definitely let me know how that first grilling session goes!
@@daddydiysolutions ok
I like how you light the fire . What is that called.
They’re chimney starters. Been using them years now. No need for starter fluid. Thanks for stopping by the channel.
@@daddydiysolutionswait as minute. So if I use the chimney starter I can light my regular charcoal without having to buy lighter fluid and it will stay lit?
@@smileyface4100Yep. No need for lighter fluid.
You nailed it.
Thanks! We appreciate you stopping by the channel.
Just Subscribed! Nice Joint! 👀😎💯💯
Nice job young man!
Thanks!
What temperature is the best to remove? 170? 180? Or 190
I like my leg quarters to hit an internal temperature of 175-180 deg F.
thanks for sharing looks great
Thanks for watching
Well, I was gonna tho sum burgers on the grill next wkend. Now I gotta do leg quarters.
Sounds good! Let me know how they turn out.
What temp did you cook those on sir? thank you
Temp was about 350-375 deg for most of the cook. I don’t usually stress out about temperature that much. I run my grill with the vents wide open and I rely on other adjustments to maintain my desired temperature. I explain my philosophy for controlling temperature on a charcoal grill in this video: How to Control Temperature on Charcoal Grills
th-cam.com/video/CFdSc4aj17s/w-d-xo.html
Did you put lighter fluid on the charcoal to start?
No need for lighter fluid when using the chimney starters. Thanks for stopping by the channel!
Looks good. I have a big cook next weekend in Louisiana and I gotta cook about 40 leg quarters . This vid certainly helps!
Glad I could help!
Good looking leg quarters brother
Thanks!
_Chicken that's not stickin'_
Total cook time?
Total cook time is about 30-45 minutes. If cooking directly over charcoals, just keep a close eye on your fire and watch for any flame-ups. Check and flip meat after about 15-20 minutes. Thanks for stopping by the channel.
what"s the temp for leg Quarters
I like my leg quarters to hit an internal temperature of 175-180 deg F. As far as the grill temperature goes, I'm typically running my grill wide open. It will start off around 425 degrees F and will settle down to about 375 - 400 degrees F for most of the cook. Here's a video about how I control temperature when I'm grilling with charcoal: th-cam.com/video/CFdSc4aj17s/w-d-xo.html
Skin down first 🤔I’ve never tried that 😮
Oh yeah. I Iike to get that nice sear on the skin side first when cooking directly over the coals. Thank a bunch for stopping by the channel!
@@daddydiysolutions I was gonna try doing that the other day ! But I didn’t try it , is that how usually do it ?
Yep. Skin down first. Give it a try and let me know what you think.
@@daddydiysolutions I think I will try it out !!! 👌
Whats your reasoning for washing the chicken? Most people that I have seen talk about it say not too.
I've heard that as well. I think the USDA even advises against it. I guess, I'm more old school when it comes to that. I like washing my chicken to remove residual blood, bone fragments, and any foreign particles. I'll then pat dry with paper towels and will disinfect my sink, utensils, etc. as necessary. Thanks for the question!
@@daddydiysolutions That makes sense. From my understanding its the spread of bacteria that makes it an "unsafe" practice but your aware of that and disinfecting afterward. Love your videos man, I'm learning a lot from them.
You should have used your smoker more.
Sounds like a good video idea. Thanks for stopping by the channel.
Why u go skin down first
Over the years I’ve found that grilling skin-side down first helps crisp the skin (helps prevent rubbery skin), keeps the meat moist, prevents sticking to the grill, and enhances flavor by rendering fat.
Boil for 30 minutes or bake for 45 minutes if you have time but trust me you can't cook raw quarter legs ove charcoal 😂 it'll never cook roght
I’ll have to give that a try. Thanks for stopping by the channel!
Youu didn’t cook it right. Yes you can. 😮
Congrats. Dumbest comment I’ve seen on YT.