Charcoal Grilling School: Uncle Bird's Charcoal BBQ tips for beginners.
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- เผยแพร่เมื่อ 1 ส.ค. 2024
- In this video, I will teach you everything you need to know to get started with charcoal grilling. We will cover everything from choosing the right charcoal to setting up your grill.
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22-inch Weber Kettle Classic
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48 Blade Jaccard (in the video)
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45 Blade Jaccard (Easier to disassemble and clean)
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2-Cup Pyrex Glass Measuring Cup
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4-Cup Pyrex Measuring Cup
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OXO Good Grip Poultry Shears
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1-gallon container for making the Brine
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2-Gallon Food Safe Bucket
Get from Walmart
Plastic Cutting Boards
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6-inch Dexter Russell Boning Knife
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Brine Bags 10 Pack
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5-gallon Orange Drink Cooler
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16-quart Cooler for resting the Chicken Quarters.
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10-inch Dexter Russell Chef's knife
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8-inch Dexter Russell Chef's knife
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Trizor XV Knife Sharpener
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Meatstick Thermometer
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Slow N Sear
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#charcoalgrilling #weberkettle #bbq #bbqgrill - แนวปฏิบัติและการใช้ชีวิต
The uncle I never knew I had. I knew bbqing was in our family tree. Thank you
You bet!
Uncle Bird, I’m not a beginner but I thought I could use some refreshers and the free education. Sure wish even my best teachers would’ve been as good a communicator as you! Great video!
You are very welcome. Thanks for watching 😁
Hey uncle bird I followed your recipe and my entire family loved it 🎉❤😊 it was amazing please keep making more videos this is awesome
Thank you so much. I'm glad your family enjoyed. Keep on grilling 👍🏾
Outstanding video Uncle Bird! Definitely going to save it, thanks!!
Thanks for watching 👍🏾
Enjoyed your video! Very informative! I'm Brian's mom & we met at his birthday party in June. Will be looking forward to your next one! :)
Thanks for watching 👍🏾
Great video. Glad to see a new one. Have a blessed day
Thanks! You too👍🏾
Great video Uncle Bird! You covered it very well! ATB
Glad you enjoyed it!
Great tutorial bruh!! Nicely done, keep up the good work!
Thanks for watching. This one was a lot of work 😁👍🏾
My favorite uncle must have gotten lost....because I’ve haven’t seen him for awhile..
Been busy with the family. Trying to be a halfway decent Father and Husband 🤣
Welcome back Uncle Bird, i was wondering if you were going to make more videos. nice technical information on the WHYs to do things.
getting out side and cooking even if it is a box smoker, offset stick smoker or pellet grill, it is all good if you that is what you have.
Thanks for watching. Been busy with the family and end of summer 👍🏾
Hey there Uncle Bird; This is Uncle Tim and I love how you give good instructions on Barbeque grilling. I'll always continue to watch your channel.May God bless you and may you have a great and wonderful blessed day. Yours truly;
Tim Williams
Thanks Uncle Tim 🙏🏿 Have a great day as well 👍🏾
Hey we could be brothers 🤣
When you say oak can be used for smoke, what type of oak? I have 9 red oaks in my yard of a quarter acre that could use a trimming. Great video for information with a good dose of humor. Thanks.
You can use any of them. The Red Oak is about the only one that tastes different.
Hot Damn Uncle Bird!!! Thank you - thank you - thank you!!!! Most helpful video I have seen yet!! And funny! I do have one question though. I didn’t understand the part about wrapping the meat - why is it done and is it left on the grill over indirect heat? Thanks so much for doing this video!! Well done! 🍗
Wrapping the meat improves the texture, it allows the juices and heat redistribute throughout the meat. It also is easier for clean up when in the cooler.
I know this question doesn't have anything to do with this video, but where did you get your 4 Qt. container that you brine your chicken in? Love your videos by the way.
I got it from Walmart.
Got a question for the chicken king. I’m thinking of getting a rotisserie for the kettle. Would you brine and season the bird the same to put on the rotisserie and put it in a cooler when taken off the kettle. Thanks soooo much
Yes, absolutely. The skin won't be crispy when removed from the cooler.
Question. I cooked some thighs yesterday and the skin was so dark. What causes that and how can you prevent it. I’ve tried your method and brine and several others and the family always wants your way so that’s how we are cooking chicken from now on. Thanks as always
If you use hickory or cherry wood the skin will always get kind of dark due to the wood. If you want a lighter color you might want to use white oak since it gives the meat a more red color.
@@UncleBirdsBBQ ok, that helps. I use cherry and hickory. Maybe apple or pecan will work. I will have to find some oak. I appreciate your help
You're welcome.
😌 P r o m o s m
Thanks for watching.