BBQ Chicken Legs Drumsticks on Weber Kettle Grill
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- Testing out my Weber Kettle Grilled with chicken Legs drumsticks. Its my first time so here I learned to control the Weber temp to 350 Degrees Fahrenheit. It come out so good.
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Seeing him go from struggling with his high end equipment to using the cheapest Amazon grill like a pro, incredible growth and inspiring because Guga seems intimidating with his current skills. 👍
I love these early Guga newbie videos. They show he was once “human”. Lousy lighting and somewhat clumsy 😄. Our Guga has come such a long way!! 👍❤️
For someone inexperienced using the Weber kettle, I must say fantastic job.
I know its a old video but being a non American, I'm glade I've found someone on TH-cam who doesn't use sugar on their meat...
Americans a addicted to sugar...I love good quality meat seasoned with just a little salt.
I'm looking to do ribs...I don't want any sauce or rub on it....unfortunately all I get is American channels that use a half a tonne of sugar
I
Yum. For less sticking and cleanup, oil the grate with a tong and paper towel or spray before putting on the drum sticks.
Wow. Your channel has come a long way since this video! Very cool!
I made my chicken legs exactly the way you did tonight on my Weber 350 deg one hour, and they came out golden brown too. The only problem I had was they were not fully defrosted when I put them on which made the inside meat a little pink near the bone. Next time I'll let them get to room temp then cook them. My internal temp was at 177 degrees which I'm sure was hot enough to fully cook the meat. I used the indirect method and did the same as you and placed them at the coal basket for about 3 minutes each side to brown them up. Legs were delicious. Good video.
An easier way of turning is to take one from the end and place it on the other end then just roll each piece over. That way you don't have to pick each one up. They looks amazing!
Damn Guga,your vids have come a long way from here both video quality and your BBQ skills. Amateur to pro
Oh boy the camera tricks and flame torch sure fooled someone
Dude your videos are AMAZING! I'm a butcher from Arkansas and you have made so many ideas for me to try! THANKS BRO!!!
Me watching gugas current videos (2020): WOW!!!!
Me watching this old one: aside from the voice i could swear thats me!
Wow you have came a long way! You should remake so of your old videos to see how far you came
I watched this in April 2019.
Great to see the origins!
You've come a long way baby. Way to go Guga, you've taught me plenty. Much success to you.
A friend in Texas
Some possibly helpful Weber Tips (applies to most charcoal grills with vents positioned like that)
What are the vents about anyway?
Lower Vent: Primary responsibility -- Radiant heat by feeding oxygen to the coals
Lower Vent: Secondary responsibility -- Governs speed at which your coals get spent.
Upper Vent: Primary responsibility -- Control of convective heat by trapping it in the dome or letting it escape
Upper Vent: Secondary responsibility -- Controls how much smoke gets to remain with the meat if using smoking fuel sources
What do I do then?
Use the lower vent to control how much oxygen feeds your coals (since the heat causes a rising convective air current, your new oxygen is pulled from below). Big temperature changes are done with the bottom vent. More open for hotter. More closed for colder.
Use the top vent to fine tune the temperature by controlling retained convective heat. The convective air current lingers in the dome. This, along with the radiant heat from the coals (direct and reflected off the dome), and the conductive heat from the hot grill contributes to the overall temperature experienced by the meat. Think of this top vent like opening the oven while the burners are going. You lose all that warm air if you lift the dome off completely, but you still have the radiant heat from the burning fuel source. That top vent lets you just slightly open that oven door.
Sample procedure:
* close top vent almost completely
* open bottom vent just enough to maintain temperature maybe 5-15 degrees higher than your target temp.
* fine tune the temperature with the top vent (letting convective heat out by opening or retaining convective heat by closing)
* revisit the procedure every 10-15 minutes.
This should make your coals last much longer and provide for good temperature control
Bonus Tips:
If you want less* smokey flavor (weird), do the same procedure but start with top vent maybe half open, or leave the dome off but be prepared to flip the meat more frequently since it will be only radiant heat from below cooking (normally there is some radiant reflection off of the dome in addition to the trapped convective current).
If you are using the Weber to smoke, close that top vent and control your temperature purely with bottom vent and the number of coals burning at one time.
If you have the bottom vent closed all the way and the top vent open all the way (the coldest configuration with the lid on) and the temperature is too high, you have used too many coals.
Thanks for all the videos. I love each and every one!
Another tip for the Weber kettle. Look at the lower vent from the top as you swing the lever back and forth. You'll soon see the entire range of motion is not needed. Swinging all the way back and forth goes through several vent cycles, not just one.
@@torqueluvr Another tip, when you start before firing it up, look where your bottom damper is at fully open and mark it with a black marker by the handle. Move it half way closed and mark it again. if you want to mark it at 1/4 and 3/4 do that as well. Then you always know where the bottom vent position is even after you have a fire and ashes in the Weber.
That helped me immensely when I first got mine. I love my Weber and have made almost everything in it. I see this is 2 years old now, you are probably a master on the Weber by now.
For what it's worth... I've used Webber kettles for years... 15 plus, and I've done everything from from low and slow brisket and Boston butt, to super hot and fast rib-eye, strip steak and everything in between. All of those were done with the bottom vents wide open. I always controlled the temp with the top vent. When I needed something to go all day, I used the minion method. 12-14 hrs no problem. It's all in how many coals are lit at once.... You may have 40 coals in the bowl for a low and slow, but only 10 or so are lit at once. For steaks or burgers, all 40 are going hard and hot. Just my two cents, for what it's worth....
You've come a long way in 5 years.
Oh wow u have come a long way u have thought me so much watching this old video amazes me how far u have come gives me hope
Excellent job. That's why I love my Weber too. I would suggest you brush some olive oil on the grill before you put the chicken on, that way it won't stick. Searing after the cooking is a good idea as long as you don't let the chicken sit too long or it will blacken theskin. Thanks.
Its crazy to see how far you have come Guga!
The legs are dark meat which generally is better cooked to higher temps. Ideally chicken is done and ready to eat at 165 for white meat. The darker meat ideal temp would be 175 which you hit right on the head. Although it would not hurt dark meat to take them even up to 190 as they will still be moist from the extra fat. They’re more forgiving than white meat and do not dry out as easy.
What you want to try next time is, sear them first over direct heat. after that, let them cook slowly indirectly with coal trays by Weber. Your grill should have come with those. Good luck.
That 1 Guy
I seared first as you did. Skin was nice and crisp this way.
Oh boy, how far you have come my good sir!
Wow youtube keep showing me your old vids!!
You've come a long long way 👏
Well deserved
That's perfect chicken write their 👍👍
Thanks, this video ruined my day, now I want drumsticks on a weber...good stuff my man..🤘
You have developed a very lot... congrats. Nice improvement.
I like to leave the bottom vent wide open and then pinch off the top vent to regulate the temp and the burn rate. I like to put a water pan under the chicken pieces or whole chicken in order to keep the atmosphere humid and to moderate the temperature variations. I like to add additional sauce at the end. I too use bottled italian dressing for marinade. I tend to go with Bernstien;s Garlic and cheese flavor.
350 on the dome thermometer is probably 250 at the cooking service. Get you a radio enabled thermometer to watch the grill grate temp. You can buy the clips for cheap or make them out of foil to keep your probe about 1 inch off the grill grate.
don't get me wrong, but I am amaaazed that you have 25.8k views and 328k subscribed...amazed! thank you for the video, appreciate it. "amaazed"
Great Chicken Leggs ❤
Sucesso, sempre, voce nasceu para Brilhar como o Sol, Estrelas e Luar. Parabéns.
Watching this at 2021. Gaga’s beginning.
Gaga?
@@bamcrow9539 auto correct kicked in 😂🤣😂🤣 This was his infancy in TH-cam. Now this channel has grown up!!
Would love to see you take on smoked wings on the Weber kettle.
Old Guga videos are the best
Old guga video lol. I do these a lot, I baste with bbq rub and melted butter last 30 minutes
Great job, even without the Slow and Sear and the spin grate
Thank God no one is starving when we make our meats "low and slow!" lol
I ammmmmmmm. X-D
Temp was dropping because it was getting snuffed out. I have a stainless steel akorn, crap happens whenever I let it get too hot and try to smoke something
wow Guga.. man i am so sad i didn't see these videos and joined your channel late.
Is it safe to say that when Guga says 1 lemon, he means one lime? lol
Guga asking for advice? Where am I?!?! oh... 2016 😉
New Challenge for the people that can only afford the 50 dollar charcoal weber grill cook on that?
I Love your videos mate, keep up the good work.
You don't need to turn the chicken whilst indirect cooking, and also point the end of the legs towards the coal. Just saying.
garden tour?
Thanks Peter griffin
Word of advice on how to cook chicken on a Weber my brother. Baskets to the center of grill 🔥 add wood chunks remove that center grate. Spray grates with Weber spray Place legs, thighs or breasts around the outer perimeter of the grate spaced 1/2 inch apart or more depending on how many you are cooking. Wait for wood to start burning blue clear smoke then add food to it go full throttle vents wide open "NEVER EVER FLIP MEAT" OR OPEN LID. Set a timer for 30 mins add your probes for temp then spray your chicken with olive oil or peanut oil spray look for cclor should be looking amazing about then but to get that crispy skin will come from that oil at 30 min mark. Trust me you will never eat chicken any other way again. Wings 45 mins-1hr max. You can even make fried chicken like this but less time 35-40 mins as well best you will ever have
socks and slippers lol
Dry age sun dried tomatoes
How much charcole did you put I baskets. Just starting this
Guga, is this your brother cooking?
No way this is you 😉
Very happy for you, with hard work and love you reaching new goals every day, well deserved!
God bless you all
do a dry aged meatball but first dry age the meat befor making the meat balls PLEASE TRY I WHANT TO KNOW WHAT YOU THINK!!!!!!!
How do you season your chicken?
Guga please dry age a steak in open pit BBQ sauce PLEASE 🥩❤️
What is a good rub you use on your chicken that's not spicy have a pregnant wife and would love some advice
Tip taste and small just like love happy grilling
Strange to see you turning them whilst cooking indirect.
Found a guga classic
Where are you from
He's Brazilian
flip flops and socks?
Nandos no?
Try to marinate drums in mayonnaise!
m
👍👍👍
No hombre. Time to BAKE IT IN THE OVEN...DUNNO IF I SHOULD GREESE THE GRILL THIS JUST DIDNT ANSWER ANY QUESTIONS, WELL HE DID JUST SAY FLIP AT 21 MINUTES....BUT I DUNNO IF I CAN DO THIS, IVE ONLY COOKED HOT DOGS BY MYSELF....
Nice and bland.