The best way I have found to get the chicken skin crispy is to salt the chicken and leave uncovered in the refrigerator for several hours to overnight. This dry brining also helps with moisture retention in the meat. Also, I don't have a slow n sear, but I do have a Vortex. With the Vortex I can get the temp up to about 450 - 500 degrees - this produces very crispy skin combined with dry brining.
Hello there Mad Horse; My name is Tim Williams and for your chicken drumsticks that you use on the Weber Kettle Grill how minutes do you Grill them and what's the temperature you look for? Please let me know . I look forward to see more of your videos on grilling and I hope you'll do Some Chicken Thighs 🐔. Have a great day. Tim
Hey Tim the IT I shoot for drumsticks and thighs are anywhere around 190. I tend to take dark meat to a higher temp and I think they turn out better that way. So cook times vary on what the pit temp is. I’d say if I cook with a pit temp of around 275-300 they take approx an hour.
You should try spraying the chicken with Pam spray. I do this for all my chicken. What it does it allows the skin to brown and shrink so you get that desired crisp your looking for.
The best way I have found to get the chicken skin crispy is to salt the chicken and leave uncovered in the refrigerator for several hours to overnight. This dry brining also helps with moisture retention in the meat. Also, I don't have a slow n sear, but I do have a Vortex. With the Vortex I can get the temp up to about 450 - 500 degrees - this produces very crispy skin combined with dry brining.
Very good cook man. I just got my Webber kettle and look forward to cooking on Saturday.
Thanks! And that’s awesome!
Thanks for cook Seth Rogan!!
Haha you bet! 🍻
Hello there Mad Horse; My name is Tim Williams and for your chicken drumsticks that you use on the Weber Kettle Grill how minutes do you Grill them and what's the temperature you look for? Please let me know .
I look forward to see more of your videos on grilling and I hope you'll do Some Chicken Thighs 🐔. Have a great day.
Tim
Hey Tim the IT I shoot for drumsticks and thighs are anywhere around 190. I tend to take dark meat to a higher temp and I think they turn out better that way. So cook times vary on what the pit temp is. I’d say if I cook with a pit temp of around 275-300 they take approx an hour.
You should try spraying the chicken with Pam spray. I do this for all my chicken. What it does it allows the skin to brown and shrink so you get that desired crisp your looking for.
Frank Arena thanks for the advice. I will definitely be trying that!
Any kind of oil will work. I use sesame oil most times for that nutty flavor.
I tried to comment telling you i liked your vid but apparently youtube doesnt like me. Keep up the good work👍.
Maybe a bit of brown sugar next time to get crispier skin? Either way looked good!
I'm hungrynow. Thanks for the video
Is your grill inside?
Jeff Purcell it’s in the garage...
@@MadHorseBBQ so... It's inside?
@@bathsaltzombies8855 why do you care?
13 go in, 12 come out ;)
Haha must have been hungry!
Vents all the way open next time and you will have crispy chicken.
And then you'll get less smoke flavor because the cook time will be lower. I wonder if you can just sear after?
Edit: I'm dumb. He didn't use wood.
Enjoyed the video
2:00 you have like 7 drumsticks I think they’ll fit🙄
There's 13 actually.
There just drumsticks...lol...over kill..bbq with temp gauge
Me So horny lol. Thanks for watching