Thank you for showing some of the accessories that Napoleon has. I want that basket for wings. Instead of flipping one at a time can do the whole batch. Also their are very few good clear videos of the charcoal insert and have been on the fence about getting one but that just made me want to order it. Malcolm does some great work and so nice to see someone else acknowledge him.
Okay! I’m sold. Must try! The cooking method solves some issues. I don’t like cooking chicken on my Napoleon grill because of the fat that accumulates under the grill in the catch pan and on the flavour bars which results in the catch pan catching fire and smoking out the neighborhood! LOL. The idea of the charcoal pan would eliminate most of those issues. I’m glad to see this! I live only about 30 minutes from the Napoleon factory so, I guess I’ll be making a road trip shortly! Thanks man and happy grilling!
This looks so good. ...What is the yellow spice in your rub could not understand what you said.... You should put a list of ingredients in your video description
Great to see you giving Malcolm his props! BUT, inquiring minds like ours would like to know - let's see you clean that basket after baking on that sugary sauce! (Hint - PBW)!!
Hey Brother next time you're brining something use the vacuum sealer you won't be amazed especially with a wet brine on white meat chicken it is almost impossible to dry it out once you've done them great-looking recipe sir
Wow yummy and tasty mouth 👄 watering recipe 👌 best wishes for you ❤ 😋 God bless you 😋 you are my TH-cam family 👪 member 👌 all the best ❤ 😋 good evening 🙏
Those are some mouth watering thighs. It makes you wish that tasteovision existed lol. I prefer to apply a healthy amount of kosher salt on my chicken and let it rest for an hour or 2 in a ziplock/sealed container. After they have dry brined ill add a heavy dose of whatever rub blend I have leftover and roughly half a cup of water, just enough to make a viscous slurry after its mixed in, and then let it set for a few more hours in the fridge... or usually 30min before one of my kids claims they are starving. I like to toss it on my smoker at 180°f straight from the cold fridge, i find that lean meat tends to absorb a lot more of the smoke flavor when its warming up in the fridge->100f range than the 100->finished temp. So the longer its in the sub 100°f range the better. But when i grill the brine/marinade combo works beautifully and it comes out juicy every time
You never brined chicken?! Use 750 ml of yoghurt and 250 ml of water next time (still use the spices). Let it marinate for 24 hours in the fridge and thank me later ❤
I am old enough to remember when a good farm chicken had loads of flavour all on its own. Nowadays chicken tastes of absolutely nothing and is basically just protein, texture, and a vessel for you to put your own spices/flavour onto/into. That is of course nice that you get to choose what it tastes like but I still miss the good old chicken flavour.
You gotta love opening up new BBQ accessories! It's like Christmas in the middle of the summer! 👍👍👊
Yep, you can't go wrong paying attention to Malcolm Reeves and the other great pitmasters in Hernando, Mississippi, USA. Keep up the great work!
Thank you for showing some of the accessories that Napoleon has. I want that basket for wings. Instead of flipping one at a time can do the whole batch. Also their are very few good clear videos of the charcoal insert and have been on the fence about getting one but that just made me want to order it.
Malcolm does some great work and so nice to see someone else acknowledge him.
where is Denise now?
Okay! I’m sold. Must try! The cooking method solves some issues. I don’t like cooking chicken on my Napoleon grill because of the fat that accumulates under the grill in the catch pan and on the flavour bars which results in the catch pan catching fire and smoking out the neighborhood! LOL. The idea of the charcoal pan would eliminate most of those issues. I’m glad to see this! I live only about 30 minutes from the Napoleon factory so, I guess I’ll be making a road trip shortly! Thanks man and happy grilling!
🤩👍 hahaha awesome in Barry nice
@@PITMASTERX Yes! I loved watching your tour at the Napoleon factory a few years back. Keep the good stuff coming!
OMG you rock you are the King of BBQ/Grilling.
My personal favorite! Good every time!
Ha i love his channel as well.. both you boys are legendary
Pollo 🐔 🍗 looks very good my amigo hi from Missouri
I follow Malcom also 🎉
That looks like a nice grill.
Malcom is also my "Go-To guy" for his opinion on just about everything.
YES!!! Mr. White! Chemistry!!!
Nice adaptation! Come to think of it, that would make a great topping for loaded fries.
Thank you, thank you… thank you, as always.
This looks so good. ...What is the yellow spice in your rub could not understand what you said.... You should put a list of ingredients in your video description
kurkuma or turmeric in English
@@pyromovies8079 oh ok cool thanks
Where can we get your shakers from?
Nutella 200g jar
I just made this with a whole chicken and put in on my gas rotisserie.
Came out delicious
Keeper recipe
I’ve been brining chicken for years, & often lean pork, like loins & tenderloins. It’s certainly the way to go.
Great to see you giving Malcolm his props! BUT, inquiring minds like ours would like to know - let's see you clean that basket after baking on that sugary sauce! (Hint - PBW)!!
Doing a great job!
wow that is a cool accessory
Funny how we brine turkies and whole chickens but don't do it with pieces. I love that basket!
Do a brisket on the napoleon! It would be a challenge but interested to see.
Hey Brother next time you're brining something use the vacuum sealer you won't be amazed especially with a wet brine on white meat chicken it is almost impossible to dry it out once you've done them great-looking recipe sir
Wow yummy and tasty mouth 👄 watering recipe 👌 best wishes for you ❤ 😋 God bless you 😋 you are my TH-cam family 👪 member 👌 all the best ❤ 😋 good evening 🙏
Those are some mouth watering thighs. It makes you wish that tasteovision existed lol. I prefer to apply a healthy amount of kosher salt on my chicken and let it rest for an hour or 2 in a ziplock/sealed container. After they have dry brined ill add a heavy dose of whatever rub blend I have leftover and roughly half a cup of water, just enough to make a viscous slurry after its mixed in, and then let it set for a few more hours in the fridge... or usually 30min before one of my kids claims they are starving. I like to toss it on my smoker at 180°f straight from the cold fridge, i find that lean meat tends to absorb a lot more of the smoke flavor when its warming up in the fridge->100f range than the 100->finished temp. So the longer its in the sub 100°f range the better. But when i grill the brine/marinade combo works beautifully and it comes out juicy every time
Would an offset be better than a smokey mountain?
This is a great recipe. Brine your chicken / Turkey .. it really makes it better
Should have gone to Specsavers . . .
Nice 😋
So... what's the new method? I miss this channel not being clickbait.
Anyone can produce juicy thighs. BBQ chicken breast and have them turn out juicy is a real art.
Any tips how to do that ?
Great brine technique, but there are too many high-end accessories just to grill chicken
😋😋
What in the world is kurkuma ??
And wheee might I find it
Turmeric, everywhere
Of koenjit poeder
Thank you. It looked like turmeric just wanted to be sure.
I have since bought bought it.
What's "cucuma?" Is it cumin?
You never brined chicken?! Use 750 ml of yoghurt and 250 ml of water next time (still use the spices). Let it marinate for 24 hours in the fridge and thank me later ❤
Uh thanks Sherlock
How would the yoghurt change this brine?
Just simple green yogurt?
Buttermilk works as well...
I am old enough to remember when a good farm chicken had loads of flavour all on its own. Nowadays chicken tastes of absolutely nothing and is basically just protein, texture, and a vessel for you to put your own spices/flavour onto/into. That is of course nice that you get to choose what it tastes like but I still miss the good old chicken flavour.
Kurkuma!?.?
Cumin. It's Circuma is Spanish.
No it’s actually tumeric
chicken unborn eggs
That's a lot of work to feed two hungry people... 😐
Congrats to the Netherlands