I’ve heard of banking the charcoals with a split but never have. So since Uncle Bird obviously knows what he’s doing I’m gonna try it in both my Weber and my PK! Other great tips here as well in this well done, outstanding video that I’m thankful for coming across! Don’t care how long you’ve been cooking you can always learn something if you go to a reputable source! 👍 👍
Man, what a knowledge-packed video bro! You gave a whole lotta game in this one man. Kettles are all I use on my channel and I've never heard at least 3 or 4 of these tips. Using splits as your divider is pretty ingenious. Great pacing too man, that 8 minutes felt like 4.
I'm new to wet brining, how long do you brine wings, legs, and thighs,? Breasts you stated at 2 hrs., quarters at 6-12 hrs, and whole at 8 hrs. I don't care for salty food, and I know brine time is critical. Thanks for an update.
If they are separate pieces closer to 4 hours (use Jumbo wings they stand up to the heat better). I recommend experimenting with the range to find the taste level you like. I would start at 4 hours and then add or lessen the time to see how you like it. 👍🏾
No, but I did learn a lot from Dr. Greg Blonder and Meathead about the actual science of BBQ. Those guys are great. That's what I love about BBQ it is a never ending quest to be better than your last cook and always learn something new.
I know this is a over 2 year old video, but "food is cooked by temperature and not time". I don't agree with this. I don't need to get my chicken breast to 165 for it to be safe. If I can get that chicken to say...150 and hold that temp for 3 minutes or 155 for 30 seconds then it is done. It's a combination of temp and time. Thanks for the video, I'm going to try this next to my pellet smoker to see the differences.
I’ve heard of banking the charcoals with a split but never have. So since Uncle Bird obviously knows what he’s doing I’m gonna try it in both my Weber and my PK! Other great tips here as well in this well done, outstanding video that I’m thankful for coming across! Don’t care how long you’ve been cooking you can always learn something if you go to a reputable source! 👍 👍
Hope you enjoy
You my sir have gained a new subscriber for this
Welcome aboard!
Those are the BEST LOOKING WINGS on the youtube! Day-yum they look GOODT!!!😂❤❤❤
Thank you 😋
A really great video with SO much perfect advice. Thanks!!! 😀
You are so welcome!
Super awesome!
Thank you! Cheers!
Man, what a knowledge-packed video bro! You gave a whole lotta game in this one man. Kettles are all I use on my channel and I've never heard at least 3 or 4 of these tips. Using splits as your divider is pretty ingenious. Great pacing too man, that 8 minutes felt like 4.
Thanks. I appreciate the kind words 👍🏾
Thanks Uncle Bird!
You're welcome. Let me know if you got any questions.
Very informative video. Thank you bird man.
Glad you enjoyed it 😁
Thanx bro. I’m on it this weekend
Let me know how it turns out!
Beautiful quality video and very informative 👏
Glad you liked it! 👍🏾
I’m paying attention.. 🔥🔥🔥
Thanks for watching 😁
Awesome video
Thanks for watching!
New subscriber! Ready to take my chicken to the next level🔥
Oh yeah. Just let me know if you have any questions. 💪🏾
Trying to find Uncle Bird’s Henpecked seasoning
@@kennethgrandberry7066 I am working on that, I will let you know when it's available for sale.
I see you, Uncle
Thanks for watching.
Looks really delicious
Thank you 😋
These look good
Thank you for watching.👍🏾
I'm new to wet brining, how long do you brine wings, legs, and thighs,?
Breasts you stated at 2 hrs., quarters at 6-12 hrs, and whole at 8 hrs.
I don't care for salty food, and I know brine time is critical.
Thanks for an update.
If they are separate pieces closer to 4 hours (use Jumbo wings they stand up to the heat better). I recommend experimenting with the range to find the taste level you like. I would start at 4 hours and then add or lessen the time to see how you like it. 👍🏾
@@UncleBirdsBBQ Are you a Amazing Ribs Member?
No, but I did learn a lot from Dr. Greg Blonder and Meathead about the actual science of BBQ. Those guys are great. That's what I love about BBQ it is a never ending quest to be better than your last cook and always learn something new.
Awesome
Thank you 👍🏾
Good video as usual! So you don’t put the top on?
I do use the top. In the video I cut it out to highlight what they look like during the cooking process.
Thanks for watching.
🔥🔥🔥🔥🔥🔥🔥
Thanks for watching 👍🏿
🔥🔥🔥🔥🔥🔥🔥🔥
Thanks for watching.
I know this is a over 2 year old video, but "food is cooked by temperature and not time". I don't agree with this. I don't need to get my chicken breast to 165 for it to be safe. If I can get that chicken to say...150 and hold that temp for 3 minutes or 155 for 30 seconds then it is done. It's a combination of temp and time. Thanks for the video, I'm going to try this next to my pellet smoker to see the differences.
Less confusing to use temperature as your guide. I can turbo the chicken if needed as long as we get it to the right temperature.
Slow down. Meth is bad.
It sure is. 😁😂
@@UncleBirdsBBQ Some of us dont have all day. Keep this speed lol