Easy BBQ Chicken Recipe on the Weber Kettle! | Chuds BBQ
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- Today I cook up a super easy BBQ chicken recipe on the Weber Kettle. This is probably the easiest, cheapest and fastest recipe to barbecue!
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Correction! Vents above the meat folks!!!!! Awesome content Chud! Love the weber series!!!!!!!
??
I thought I was going crazy. He clearly had the vent over the meat but he said over the fire so I was wondering if he switched the position of the grill part way through
I was thinking the same exact thing!
If you’re using wood chips, definitely need the vent to be over the meat. If you want to slow down the process, put the vent over the fire or close up the bottom vent a little
The most underrated cut of meat in all of BBQ. I think this is because most people don't put any real effort into cooking them. They are usually thrown in as an afterthought.
I'm a cheapskate this is all I buy. And they're always on sale. As a matter of fact they're 2 for 1 at Kroger.
I've Been Saying That For The Longest!!!!
Chicken leg quarters is one of my fav cuts too. Easy, fast, forgiving and, most importantly, delicious!
I'm addicted to chicken thighs personally.
2 charcoal baskets in the center, thighs around baskets and high temp. Works every time.
Can't find duck fat spray around me so I use olive oil spray. Does the job.
Great video. 👊
Feel a "you know the drill folks" t shirt coming up
I love some super simple chicken! One thing that I do quite a often (which I stole from my mom), is marinade the chicken for an hour or two in some Italian salad dressing. Its one extra step but adds a nice little 4th dimension. As always, great video Brad!
This is a bit off the BBQ chicken but Italian dressing is great for a swordfish or marlin steak marinade before grilling too.
@@GyreneJohnny I've been struggling to make marlin taste worth a shit when it's cooked. Great tip!!!!!! I'm gonna try it this weekend.
Simplicity is king..
Thanks dude
Nothing wrong with a simple cook. Excellent video, as usual!
I cookednthese for a fundraiser at my church one time. Cost me $50 for the meat (at the time) and had enough to make about 100 plates. Did another 100 plates of pulled pork. We ended up raising over $1000 that day.
Outstanding. Truly a testament to what proper BBQ is about - a cheap cut prepared well with a wood or charcoal fire. Brisket = Not Cheap. Chicken quarters = best meat value ever. I seasom them and throw them on homemade ugly barrel cooker and forget them for 50 minutes. What did some "guy" with bad hair say, "winner winner, chicken dinner." Thanks Senor Chud!
Thanks for giving a correct realistic time for quarters. Most articles and videos say 20-30 mins which is BS.
One of my favorite cooks and the exact meal that got me into smoking. This takes me back to roots, chicken quarters and a webber... my happy place :)
This Kettle Series made me get on FB Marketplace for a month tracked down CLEAN one under a $100
I just got a nice Weber for $50 with a charcoal starter, My 3rd Weber!
So glad you mentioned the cooking spray. Such a easy go to hack for BBQ chicken. Great results.
I just had the best ever BBQ chicken following this videos thanks so much
Dude, you are an incredible cook. Simple cooking is best this ever on a small Weber grill. No Question!
I have often said that Chicken is the BBQ of the northeast US. You can find a chicken BBQ at almost any firehouse, church, or school event.
I love the vibe! Subscribed and liked!
I’m with you totally. So often, all I want is bbq chicken quarters on the Weber kettle.
I was planning on trying the Brad's Crispy Chicken Thighs recipe out and had a quartered and salted chicken in the fridge. Things happened, decisions were made, and I didn't have 3hrs to cook. Que this video. These two videos saved dinner.
Man you are right these just scream summer. Every year I cook this with potato salad and baked beans.
Appreciate the easy but wonderfully done Weber series. Convinced my wife to get me one untill I can get a real offset eventually. Thank you.
As an owner of a Yoder Kingman, there is always a use for a grill as well as an offset so you won’t regret it. FWIW, Costco online has the Weber kettle deluxe 22” for $329.
Dude... Not only is your BBQ Game strong, but you are just a lot of fun to watch!
Your videos sold me on a Slow N Sear! I have a Corned Beef smoking into Pastrami on right now, and it smells "Dee-liss-ee-us!"
Wonderful vid Brad keep up the good work love the channel and yes simple chicken smoked is always delicious!
Thank you ! This is dinner tomorrow night for sure
Agreed chicken is always overlooked smoked or grilled 💯
Brad Love your Channel....Hilarious as all get out....
The basics is the foundation to getting even better no matter what your doing..
Your Weber Series is kick A$$...
That really is the unsung hero of bbq
I enjoy just listening to you. But you're absolutely right, sometimes the sinlmple is great
Great video
Did some for lunch the other day. Can’t beat leg quarters! It’s the one cut you can find almost anywhere in the world that people will throw on the grill.
You should do a video showing all the different cuts that can benefit from an overnight heated rest. Or how to foil boat cuts others than brisket and pulled pork.
Thank you for keeping it simple. This is what I am grilling tonight. 1/2 of them I'm using only Italian dressing. The other 1/2 will have The General's Maple Mayhem as the binder with Dano's Original seasoning. Not sure if I am going to use BBQ Sauce for the last fifteen minutes.
Again, thank you for a simple cook
Got me a yard bird ready to go on the pit later this afternoon for a quick meal before I head to work. Sometimes you just got to keep it simple!
It ain’t verified until the taste test is confirmed …. ❤
Good doggy 😂
Like it when he says ..uuwwww too hilarious 😂
It’s quite hilarious reading the comments where people seek out help from this guy, he seldom answers your questions.
The unsung hero of the BBQ world lol. I thought that was me! 🤠
Man, if reincarnation exists, I’m coming back as the dog of Bradley Robinson😂
The dog gets to taste all the great cuts too, and his boss shows his love and affection with all the great food.👍🏼
Great video as always👍🏼
Question: you have one test run on a pellet grill, and you weren’t even disappointed on the results. Would love to see if you’re able to smoke a homemade sausage on that, as you’re normally doing that on the offset smoker, as it’s easier to reach those low temperatures, because most pellet grills start around 160 degrees.
I’m seriously wondering if you can pull that off🤔
Keep up the great work, and greetings from the Netherlands 👍🏼
Its all fun and games till he makes an authentic Chinese dish on the grill. Then you will regret being that dog! :P
@@Unrealpb lol 😂 if you look at it that way, it used to be an honor to die for your leader back in the ancient days and culture😜
This video made me buy a bbq pit and become a bbq aficionado
Yessir! This is what I’m making tonight! 🔥🔥😝
Thanks! Love to have more chicken videos.
Cooked chicken thighs and Pichana in a foil boat you're brisket style on my UDS..They both were delicious....Cheers Brother
Yup. That's how it's done.
A Happy Midsummer from Sweden
You should make beef chorizo sausage and pork chorizo sausage and compare the two,but make it mexican style,oldschool,love your show Bradley.
Making some quarters on the weber tonight after work. 🍗🐔
You’re the man bro!
Gotta love it Brad!
Been absolutely loving your weber videos! Purchased a kettle two weeks ago here in Rockwall Texas, and your videos convinced me to also purchase the slow n sear.
Only request I think we'd all love to see on the weber, some fajitas! Anyways, keep them coming, love the content man!
Royse city here!
The slo n sear is awesome, your gonna like it. And the Weber is the best. I have 3 , the first one is about 25 years old and still going. 👍
Cheers Chud!!!
The Snake: "Your boots feel so nice!"
I'm asking a serious question here lol. U said to keep the vents over the fire but you had the vents over the chicken and I think the fire was on opposite side. Or call me crazy
He meant over the chicken, vents over the mean opposite side of the fire promoted good airflow over the meat
I usually smoke an entire 6-7 lb Sams Club tray of thighs and freeze them in packs of 2. Then if I want smoked chicken in the dead of winter, I just have to put a pack in the fridge the night before.
Heck Yeah Brother 💥 Have a great Week!
Got to love some good chicken you can always use a leftovers to make tacos
Just earned a subscribe and a chub rub order. Making this today and made your Turkey breast recipe a few weeks ago. 🍻
can't go wrong with chicken! cheap and tasty. great to put on the hot side of the smoker while you're doing a long cook, so you can have a snack in between! 😁
Thanks pal, time to cook these leg quarters up and watch some football!
Nice. Did something similar for the fam last weekend. Those charcoal bins for the Weber are great for managing heat! Wish I'd gotten them years ago. Ha! Hey, when you did the plug for your rub, you briefly flashed the QR code on the back of the container. You should do a quick little GFX transition and move the QR code off the container into a little lower 3rd graphic on-screen. You might get a bit more traffic to your site and make a few more sales. Just a though... Sorry, I'm a editor and can't help myself. :-D
Let's see that crazy way to cook the same thing!!
Just love your channel
Looks good! At 2:45 you said place vents above the fire but you placed the vents above the chicken. I’m new to barbecue what should I do place those vents over the coals or over the chicken? Thanks so much.
Over the food. I think he just misspoke on accident.
Love em! Looked great bud!
What temp would be considered "nice hot heat"?
Using my 22" Weber (i.e. same one you had here) and a vortex (truncated metal cone... I don't remember seeing Bradley use one on the channel) I've done ten legs in a batch. A little cramped but doable, and I probably could've gone to twelve if they were all from the same side instead of from both sides.
Good stuff Broseph
literally just did a bunch of thighs exactly this way last night. an all time classic.
Grilled chicken is simple, fun, and tasty. Even I don't screw it up.
often😂
Awesome. Chicken is definitely the most hero protein of them all. So versatile, quick to cook, and so, so cheap when compared to other meats. In my opinion, this is what barbeque is all about, cheap cuts made great. Unfortunately most of the "cheap cuts" from beef, pork or lamb are now super expensive, at least here in Australia, that they are a special occasion meal, although pork not as much as beef or lamb.
Personally, I think crispy skin is one of the best parts of the chicken, as are the legs and the thighs. Cheers! ✌️
Can fit 2 chickens on there spatchcocked. My favorite way to cook them.
That chicken was absolutely perfect! Here's and idea, smoke or grill some quail.
Looks great. Any chance Pork Steaks will be part of the Weber Kettle Series?
maybe 😉
@@ChudsBbq I’ll keep an eye out!
Looks good man! Never thought of glazing the skin...I'm doing it stat.
This guy is cool!!!
I found a used Masterbuilt Electric smoker (MC30? I think, ti's smaller) for cheap ($80 when they are $400 at homedepot) and have done a couple chuck roasts that have been really good. trying same cut of meat with different woods to see what flavors the wood imparts to the meat. Cherrywood did Wonderful things! Pecan was different. hickory was classic. the Jack Daniels wood was disapointing. looking to hit a set with Applewood next.
That looks absolutely amazing I'm getting ready tonight to do some leg quarters of chicken on my charcoal grill it's a shallow grill square-style so it really has no room for indirect heat but I'm going to do my best and yours looks so good I also have some type of sauce that I got from a cherry festival which is a garlic and something blueberry or garlic and something or other but man I can't wait to try it out tonight and I hope it turns out just as wonderful and delicious as yours and this is my first time watching your channel and man I have liked and subscribed already and I can't wait to see more of your videos thank you so much.
Guga should show you some citrus marinated chicken, Florida style
random thought, the pre brisket, old school texas beef shoulder clod??? justcthinkin
super cooking muth watering
Yes sir !!!!
Awesome vid! 👌
Try this with turkey too!
Wowwww so yummy😋 and delicious😋 recipes thankx fr sharing such an amazing🤩
My favorite chicken cut, and method. The only thing missing is the nostalgic taste of kerosene that my dad used liberally to get the Kingsford going. Also for some reason his was pink inside and black outside, but I digress…I think your way is healthier.
How did you know I had a bag of chicken quarters in my fridge I needed to cook? Looks great, can't wait to try it out
It's nice to see the basics now and then. I can't help it. I must cut the tail off, any excess skin, and or fat that's visible.
Now thatI know the drill, I know the grill.
I actually do clean my meats in apple cider vinegar. And I cut the fat and the flap off that’s on the bottom side…. Put I always enjoy ur videos….
THANKS :)
Dude he'll yeah
Great way to feed a family of teenagers, too. But I'm going to need a second kettle soon, I think.
Love your channel man! Following you from Israel.
I was thinking about trying to make smoked beef toungs pastramis on my UDS smoker. Never tried it yet but thinking it would be a treat. Any thoughts on that? Would be great to get tips from you.
Can you maybe do Roast beef on your Weber? My Mom used to make the best, Have not had a good charcoal roast in 20 years.
Vents above the food, not the fire, right @chud? 2:49 timestamp
Yeah.. words are tough haha but yea vents over the food
Do you have a vid or an upcoming video on chicken breasts. Mostly about how to keep them juicy on the grill? Thanks for all you do the bbq community!!!
Love the channel, got me into smoking on a webber. Looking into getting a big offset, but was wondering, how much wood do you need for like a brisket cook? Live in Connecticut and trying to price out wood suppliers around me. Trying to price out how much a cook will be.
Well, I know what I'm doing with my Peri-Peri sauce now.
Vents above the fire? Thought it’s best to leave vent-over the food?