Brian, despite having almost 500K subs, you are SLEPT ON. I have yet to make anything by you that hasn't been good. I find your style of video and ingredients much more approachable than most other big TH-cam content creators. It's high quality stuff but lacking in pretentiousness. You are a great teacher, keep doing what you do my guy.
I appreciate how you use average things, that the average person has (i.e. using fancy shmancy, super-expensive products that take a culinary degree to master) and create over the top, exceptional dishes that we, the average folk, can and will enjoy because we aren't buying a grill that costs two arms a leg and a baby. Thank you for being the voice of the people, Brian!
Two great recipes! My hubby refuses to eat grilled chicken (he had a bad experience once) but I think these two might bring him back! Thanks Brian...you're amazing!
I feel this. I had a bad experience maybe a decade ago with chicken and it took me a good 4 years to trust it again and I am still picky about who makes it and how. LOL. I hope you can get him back on the horse (or chicken) again. Fingers crossed for you :)
@@darcyferrigno lol. Thank you! I hope so too, because I love chicken! Luckily I’ve never had a bad experience, but I sure understand how it can happen. I’m a very persnickety eater myself.
I do 155F when I cook my chicken breast. Found that out through trial and error. Thank you for letting people know about the lower cook temp. 165F starts getting tough and stringy
I made your drumsticks tonight! GREAT RECIPE! I love how complex the flavours are. Everybody loved them. It's so nice to have an extra "saucy" dish to spice up the rotation, that pairs extremely well with rice, wedge fries, pasta, or a multitude of salads. What couldn't you serve with them? And, they are SO EASY to make! It was worth crying my eyes out grating that onion. Thanks again Brian!!!!!!
I made both of these for my dad on Father’s Day, along with your classic potato salad recipe, he and the rest of my family were blown away by how good it all was. The grilled Italian chicken breast though was THE star of the show. Thanks B, these recipes came in clutch!
Hey Bri! I rarely leave comments, but I would feel guilty if I didn't let you know how helpful this video was for me. I followed this grilled chicken breast recipe (besides oregano, wifey no likey) exactly. Definitely the best grilled chicken I have ever had, let alone made myself. I discovered your channel recently and have been learning a lot from you. I loosely followed your recipe for pork fried rice and that was a banger as well! Thank you for all of your time and dedication that goes into producing these videos!!
Excellent seasoning and sauce recipes, and I appreciate the explanation on the importance and significance of each step. I’ve been bbqing with wood for many years. I like gas for the control and ease but you just don’t get those smoky characteristics with it. Thanks so much. You lessons are extremely important and appreciated.
I'm an old SE reader (like, 2010ish) and Bri is the only one who captures that balance between overall simplicity and rigorous R&D for the best results - even Kenji is not who he once was. Netshaq is good for n00bs and lifestyle advice, and Chef John is in a league of his own, but Brian is the only one who will get me to make a recipe just by posting a video. If you have any other suggestions, I'm all ears. P.S. I'm not counting region-specific guys like Middle Eats or CCD, nor am I counting specialists like Bravetart, all of whom are excellent in their fields.
Just made the marinated boneless breast. Came out just like Brian's, moist and flavorful. I used supermarket brand "hot pepper flakes", a little less than 1 tsp and that was enough. There was a nice kick of heat and flavor. I would not use 2 tsp of the type of flakes I used. Great recipe, Brian! I'll be doing these again this summer. Oh, I think they'd make a nice sandwich too. Oh, I grilled them with charcoal on a Kamado Joe. 500°, with one half-moon cooking grate near the fire and the other at the top level. Served with roasted corn on the cob, loaded potato salad, and a tomato slice topped with a burrata, truffle carpaccio, a chiffonade of basil, drizzle of truffle oil and sea salt.
I've eaten close to 5 pounds of chicken a week for the last 12 years. When I discovered cooking to 150 and having it carry over the rest of the way it changed my cooking game. I've switched to chicken thighs for my weekly meal prep, but when do need to make chicken breasts it's nice to not overcook them like so many people do.
heck yes! been waiting for your bbq chicken video. 😂 Your recipes have been 100% for me and my kids. Love they way everything is clearly explained, but not overly so, and no superfluous 'stuff' in your videos. Direct and to the point. Just what I'm looking for in cooking videos. Thanks Brian for opening my eyes to cooking delicious, yet not overly complicated food!
Looks yummy! I confess to being a charcoal person . . . I figure if you're using a gas grill, you might as well use you gas stove and a cast iron grill pan. It's the woody, smokey part that I'm after, and I've been doing this for awhile, so I've pretty much scienced it out. Thighs are usually my chicken of choice, but a pan full of drumsticks sounds like a winner to me!
Thing about gas grills that's really important; you want to make the grill flare up with fire at some point to really flamegrill the meat and give it really good flavor. That's something you can't really do inside on a gas burner.
@@anonymousname8833 I much prefer the flavor of charcoal, but it takes time. Gas is convenient and yes, the flare ups really do make a difference in flavor...
I made the Italian marinade chicken. I cooked on a stovetop grill pan and squeezed a lime and half lemon into the marinade but pretty much followed exact instructions besides that. Wow -- it was awesome and so "moist' Thank you for a delish recipe.
I'm a dedicated charcoal guy. I run a mid size rectangular Masterbuilt w/ height adjustable fire bed and has Grillgrate brand inserts (those things are totally worth the money.....really work well) But yes it is a PITA to regulate heat properly and I've been tempted to not replace, but add a gas unit.
I've been failing at cooking on the grill for years, but this video finally put me on the right track. My grilled chicken always came out dry because I overcooked it, overcompensating for my fears that I would undercook it. Finally, with this recipe, I got a great result. The pounding and the two-region cooking system did the trick. Not only was the chicken perfectly juicy, it was delicious. Thank you so much!
I took your marinade from the first one, but instead of grilling, cooked them sous vide, then pan seared them. Turned out amazing!! Will definitely make again!!
I couldn't agree with you more about the gas grill. I have had the exact same grill for 9 years. It is by far the very best grill ever. You also have the best cooking videos on TH-cam. Luv your style. "Let's Eat This Thing " 😋
Hey Brian, from the CL area ourselves. Very cool to stumble across your channel. Wife and I are glad we found your videos, great recipes and content. Keep up the awesome videos :)
I live with my parents(not by choice) and do most of the cooking. My mom just bought a huge package of drumsticks even though I rarely cook with them and shes never made them. I needed a fairly simple recipe to use them and this looks perfect!
I have never seen chicken ooooozing juices like yours did at 11:20. Brrrilliant! Your BBQ sauce is now a staple in my house. These recipes are def on my to-do list!
So here's the thing -- that's not necessarily a good thing. B-man bit into the chicken when it hadn't rested (for the sake of video production, not because he doesn't know this shit), which means that it expelled its juices at a much higher volume than if the chicken had rested to around 120 F. A good, juicy piece of meat actually involves it being able to retain its juices. Obviously it's a good sign that the meat hadn't dried out or whatever at that temp, but you're not looking for a pool to leave your nice steak every time you cut into it. There's a good article on Serious Eats by papa Kenji on this topic.
@@JimBobMcGillicuddy Hey! Yeah, I'm aware the chicken probably hadn't rested and that it needs to. But those juices are absolutely an indication of the perfect level of doneness and of what's to come. 🤤
Masterbuilt Gravity series. So much better than a kettle grill and it can smoke and griddle as well as grill. Best purchase I have made in a long time.
D O P E. The chicken breast in particular. The key is that any marinade for chicken breast (or really any protein destined for a grill) MUST NOT contain water , see, e.g., Wishbone Italian dressing. Herbs, seasonings, and a little oil is the Golden Ticket, otherwise you are poaching meat on the grill until water from marinade evaporates, and by then protein is likely under seared and over done. Thank you Brian for yet another fine video. And, charcoalphiles aside, indulge the gas grill, you will cook outside more, and usually as good or better than quibbling with increasingly expensive charcoal.
Dude, not only does this chicken look amazing, but you made realize that all these years I've had the grates on my Weber grill upside down! Thanks for that and once I flip those grates over I'm making some of that bird.
After contemplating for over a decade to buy a kitchen scale (hey I just didn't think it's necessary esp with a conversion chart!!), you have convinced me after two days of binge watching your vids!
good tip for bbq'ing drumsticks: get a big metal skewer and stick them in a line. it makes it really easy to flip them, glaze them and take them out. and the sides still get evenly coocked
I love how you dislike grilling with charcoal but did it anyway just to get the shot of you being miserable while grilling with charcoal. Making sacrifices for ya fans!!!!
@@balmasinthekitchen2186 hey Balmas. You do did good for your first video. I think if you upload more often, you can get a steady stream of views. Im only trying to be helpful. :)
@@ryanp6999 I love the ritual of cooking over charcoal. It's such a slow build up to just a few mins of cooking but that time spent tending the coals and dialing in temps is really fun for me.
Great video! I have to disagree about the pre-ground black pepper. Something about fresh ground just makes it different! I have an electronic grinder so it's no big deal. Definitely trying the recipes soon!
Made this tonight and even my pickiest eater scarfed it down (Italian version)! No joke, this is probably the best, most flavorful chicken I’ve made at home.
I did this exact thing last week with chicken legs and BBQ sauce for my wife. The only change I made was that I "butterflied" each leg and they were awesome. Still was a good hand-held item and very juicy, too, since I did what you did with the cook zones on my gas grill. I have a 4-burner setup, one of which is a sear and I kept it on the high setting all the way on the other side of the grill from the chicken.
If you have a pellet grill, you should be aquainted with the hot and cold spots on the grill, I preheated to 450, then moved the meat to a cool spot for the rest of the cook, while lowering the grill to 420. I'm a huge fan of this one!
Unbelievable, it's like you knew my quandary. I moved to Missouri from Chicago and I like grilling but my new friends all like bbq so now I can do it right for everyone!
They’re not in competition, even when they make the exact same food, you’ll enjoy every second of all three of them, they compliment each other and you get these amazing cooking and food science lessons for free.
@@flashfive23 You said Ragusea is the best? Go season your cutting board lmao... Brian is ACTUALLY goat status, Ethan is very entertaining, but Ragusea isn't even watchable to many people I talked to; furthermore, Brian is on FIRE this last year specifically, and my heart jumps at a thought to mention his channel or give a recipe to my friends. (I literally just came back from my moms house and gave her his burger sauce recipe, she loved it)
That marinade looks great. It seems easy. We might try that on some chicken breats or tenders and cook it on the stove. We don't have a grill anymore. We used that little table tob weber grill so many times and in the end someone accidentally knocked it over and it busted down. Lol. We got our moneys worth tho for sure. It was like $50 and we used it countless times.
Made both and we loved each, the bbq sauce is So delicious. Can you give us more ideas how to use the bbq sauce in other recipes, I gotta use it more! Tnx!
Those were some great tips. That marinade is definitely getting a test drive this summer. I couldn't agree more about grilled BBQ chicken legs defining summer. That brings back lots of memories. Also, charcoal is a pain and takes way too long.
I'd like to add to your charcoal vs propane grills; I have both and probably a lot of backyard cooks do too. I usually prefer the charcoal, however some more delicate marinades like this one, i think the charcoal is too much, thus the propane.
Hey Bri! I’ve just made the grilled chicken breasts: they came out fantastic! 😋😋😋 The lemon zest is a nice touch, and pounding the chicken beforehand made a difference. I was very happy to use for the first time my new used stovetop round cast iron grill. I’m very pleased with it!
Loving these chicken ideas. I typically do it with some hot sauce, a little bit of mayo and some herbs and spices (most of the time different, whatever I feel like eating).
With the Italian recipe, do you think it would be alright to freeze chicken in the marinade? I don’t buy the fresh herbs too often and don’t want them to go to waste
Wow thank you so much for posting this recipe! I have the same grill and setting one burner to low heat is such a great idea for chicken breast. Also, I save your recipes more than anybody else!
Bourbon brined..1/4 cup each bourbon, coarse salt, packed brown sugar, 4 slices lemon, garlic gently crushed to taste, 1 tablespoon each black peppercorns (ground is better) mustard seeds, coriander seeds, seeds crushed at least or ground to me add more flavor. Combine ingredients and 4 cups cold water whisk to dissolve salt and sugar. Add halved (like cutlets, or pound whole like Brian did) chicken breasts and brine in fridge 2-3 hours. Grill to taste..amazingly moist and tasty..
Been searching for naan recipes, preferably that contain yogurt and yeast..I love onion and garlic naan w cilantro/coriander leaf..I looked through your site, have you not developed one yet? Seems like an awesome, beginner friendly recipe; I’m experienced but love to introduce ppl to how amazing home baked bread is, like your ciabatta recipe, I must have left a couple hundred recommendations for that on other sites..
4 months later and I make this almost once a week, sometimes twice a week. Id highly recommend cooking multiple batches its good cold, on a bun, or just out of the fridge by its self at 2am
Just a note to my Aussie brothers and sisters, chilli powder is very different in USA! Made the bbq and it was amongst the spiciest thing I've ever eaten.
Brian, despite having almost 500K subs, you are SLEPT ON. I have yet to make anything by you that hasn't been good. I find your style of video and ingredients much more approachable than most other big TH-cam content creators. It's high quality stuff but lacking in pretentiousness. You are a great teacher, keep doing what you do my guy.
I appreciate how you use average things, that the average person has (i.e. using fancy shmancy, super-expensive products that take a culinary degree to master) and create over the top, exceptional dishes that we, the average folk, can and will enjoy because we aren't buying a grill that costs two arms a leg and a baby. Thank you for being the voice of the people, Brian!
Two great recipes! My hubby refuses to eat grilled chicken (he had a bad experience once) but I think these two might bring him back! Thanks Brian...you're amazing!
I feel this. I had a bad experience maybe a decade ago with chicken and it took me a good 4 years to trust it again and I am still picky about who makes it and how. LOL. I hope you can get him back on the horse (or chicken) again. Fingers crossed for you :)
@@darcyferrigno lol. Thank you! I hope so too, because I love chicken! Luckily I’ve never had a bad experience, but I sure understand how it can happen. I’m a very persnickety eater myself.
no cap yall need to buy a thermo pop fr fr
@@JimBobMcGillicuddy i second the motion
Is your husband a lil boy? Geez. Why are people so childish?
11:23 You saying how juicy the drumstick is as a waterfall of juice dripped down was an understatement
I love juicy chicken but that just looked gross.
I do 155F when I cook my chicken breast. Found that out through trial and error. Thank you for letting people know about the lower cook temp. 165F starts getting tough and stringy
I made your drumsticks tonight! GREAT RECIPE! I love how complex the flavours are. Everybody loved them. It's so nice to have an extra "saucy" dish to spice up the rotation, that pairs extremely well with rice, wedge fries, pasta, or a multitude of salads. What couldn't you serve with them? And, they are SO EASY to make! It was worth crying my eyes out grating that onion. Thanks again Brian!!!!!!
I made both of these for my dad on Father’s Day, along with your classic potato salad recipe, he and the rest of my family were blown away by how good it all was. The grilled Italian chicken breast though was THE star of the show. Thanks B, these recipes came in clutch!
Hey Bri!
I rarely leave comments, but I would feel guilty if I didn't let you know how helpful this video was for me. I followed this grilled chicken breast recipe (besides oregano, wifey no likey) exactly. Definitely the best grilled chicken I have ever had, let alone made myself. I discovered your channel recently and have been learning a lot from you. I loosely followed your recipe for pork fried rice and that was a banger as well! Thank you for all of your time and dedication that goes into producing these videos!!
Excellent seasoning and sauce recipes, and I appreciate the explanation on the importance and significance of each step. I’ve been bbqing with wood for many years. I like gas for the control and ease but you just don’t get those smoky characteristics with it. Thanks so much. You lessons are extremely important and appreciated.
Just found this channel and it's becoming my fav. The recipes look delicious and the small tips you procit show how much you enjoy cooking
I'm an old SE reader (like, 2010ish) and Bri is the only one who captures that balance between overall simplicity and rigorous R&D for the best results - even Kenji is not who he once was.
Netshaq is good for n00bs and lifestyle advice, and Chef John is in a league of his own, but Brian is the only one who will get me to make a recipe just by posting a video. If you have any other suggestions, I'm all ears.
P.S. I'm not counting region-specific guys like Middle Eats or CCD, nor am I counting specialists like Bravetart, all of whom are excellent in their fields.
Just made the marinated boneless breast. Came out just like Brian's, moist and flavorful. I used supermarket brand "hot pepper flakes", a little less than 1 tsp and that was enough. There was a nice kick of heat and flavor. I would not use 2 tsp of the type of flakes I used. Great recipe, Brian! I'll be doing these again this summer. Oh, I think they'd make a nice sandwich too.
Oh, I grilled them with charcoal on a Kamado Joe. 500°, with one half-moon cooking grate near the fire and the other at the top level. Served with roasted corn on the cob, loaded potato salad, and a tomato slice topped with a burrata, truffle carpaccio, a chiffonade of basil, drizzle of truffle oil and sea salt.
Brain, you and Lauren are doing the community a great service and we applaud you
I've eaten close to 5 pounds of chicken a week for the last 12 years. When I discovered cooking to 150 and having it carry over the rest of the way it changed my cooking game. I've switched to chicken thighs for my weekly meal prep, but when do need to make chicken breasts it's nice to not overcook them like so many people do.
heck yes! been waiting for your bbq chicken video. 😂 Your recipes have been 100% for me and my kids. Love they way everything is clearly explained, but not overly so, and no superfluous 'stuff' in your videos. Direct and to the point. Just what I'm looking for in cooking videos. Thanks Brian for opening my eyes to cooking delicious, yet not overly complicated food!
Yes! Let’s eat this thing!! 😋
*thiiiiing
🍗💃🏽🕺🏼
Have that same gas grill, its a great obne for casual outdoor cooking, I keep a small kettle grill for experimental stuff with coals.
Looks yummy! I confess to being a charcoal person . . . I figure if you're using a gas grill, you might as well use you gas stove and a cast iron grill pan. It's the woody, smokey part that I'm after, and I've been doing this for awhile, so I've pretty much scienced it out. Thighs are usually my chicken of choice, but a pan full of drumsticks sounds like a winner to me!
Thing about gas grills that's really important; you want to make the grill flare up with fire at some point to really flamegrill the meat and give it really good flavor. That's something you can't really do inside on a gas burner.
@@anonymousname8833 I much prefer the flavor of charcoal, but it takes time. Gas is convenient and yes, the flare ups really do make a difference in flavor...
I made the Italian marinade chicken. I cooked on a stovetop grill pan and squeezed a lime and half lemon into the marinade but pretty much followed exact instructions besides that. Wow -- it was awesome and so "moist' Thank you for a delish recipe.
I'm a dedicated charcoal guy. I run a mid size rectangular Masterbuilt w/ height adjustable fire bed and has Grillgrate brand inserts (those things are totally worth the money.....really work well) But yes it is a PITA to regulate heat properly and I've been tempted to not replace, but add a gas unit.
Perfect timing! I was planning on grilling some chicken this weekend. Now I'll be reevaluating my usual methods and seeing what I can learn!
Do tell us how you did with your new method.
Brian, Hopefully a LOT of people have found your you-tube site. I still maintain that you're the best!! awesome job, and thank you.
I've been failing at cooking on the grill for years, but this video finally put me on the right track. My grilled chicken always came out dry because I overcooked it, overcompensating for my fears that I would undercook it. Finally, with this recipe, I got a great result. The pounding and the two-region cooking system did the trick. Not only was the chicken perfectly juicy, it was delicious. Thank you so much!
I took your marinade from the first one, but instead of grilling, cooked them sous vide, then pan seared them. Turned out amazing!! Will definitely make again!!
I just learned how to charcoal grill and I love it... The taste of charcoal grilled meat tastes amazing..
I couldn't agree with you more about the gas grill. I have had the exact same grill for 9 years. It is by far the very best grill ever.
You also have the best cooking videos on TH-cam. Luv your style. "Let's Eat This Thing " 😋
You are definitely a gifted cook, but an even greater teacher. Thank you!
Hey Brian, from the CL area ourselves. Very cool to stumble across your channel. Wife and I are glad we found your videos, great recipes and content. Keep up the awesome videos :)
This was hands down the best grilled chicken breast I have ever eaten. I’m looking forward to trying your rub/bbq combo next week.
I live with my parents(not by choice) and do most of the cooking. My mom just bought a huge package of drumsticks even though I rarely cook with them and shes never made them. I needed a fairly simple recipe to use them and this looks perfect!
I have never seen chicken ooooozing juices like yours did at 11:20. Brrrilliant! Your BBQ sauce is now a staple in my house. These recipes are def on my to-do list!
So here's the thing -- that's not necessarily a good thing. B-man bit into the chicken when it hadn't rested (for the sake of video production, not because he doesn't know this shit), which means that it expelled its juices at a much higher volume than if the chicken had rested to around 120 F. A good, juicy piece of meat actually involves it being able to retain its juices. Obviously it's a good sign that the meat hadn't dried out or whatever at that temp, but you're not looking for a pool to leave your nice steak every time you cut into it.
There's a good article on Serious Eats by papa Kenji on this topic.
@@JimBobMcGillicuddy Hey! Yeah, I'm aware the chicken probably hadn't rested and that it needs to. But those juices are absolutely an indication of the perfect level of doneness and of what's to come. 🤤
Masterbuilt Gravity series. So much better than a kettle grill and it can smoke and griddle as well as grill. Best purchase I have made in a long time.
Brian (aka uncle Bman) and Adam Ragusea are my 2 favorite food channels
D O P E. The chicken breast in particular. The key is that any marinade for chicken breast (or really any protein destined for a grill) MUST NOT contain water , see, e.g., Wishbone Italian dressing. Herbs, seasonings, and a little oil is the Golden Ticket, otherwise you are poaching meat on the grill until water from marinade evaporates, and by then protein is likely under seared and over done. Thank you Brian for yet another fine video. And, charcoalphiles aside, indulge the gas grill, you will cook outside more, and usually as good or better than quibbling with increasingly expensive charcoal.
Youll hit 1million sooner then later. Phenomonal cooking content. Wish you the best
STL Native. Love Union Loafers. You got me into cooking and baking! My gf appreciates it.
Dude thank you for this marinade. Unbelievable best chicken I ever grilled. No joke.
Dude, not only does this chicken look amazing, but you made realize that all these years I've had the grates on my Weber grill upside down!
Thanks for that and once I flip those grates over I'm making some of that bird.
this made me LOL 😃
After contemplating for over a decade to buy a kitchen scale (hey I just didn't think it's necessary esp with a conversion chart!!), you have convinced me after two days of binge watching your vids!
good tip for bbq'ing drumsticks: get a big metal skewer and stick them in a line. it makes it really easy to flip them, glaze them and take them out. and the sides still get evenly coocked
I love how you dislike grilling with charcoal but did it anyway just to get the shot of you being miserable while grilling with charcoal. Making sacrifices for ya fans!!!!
I do cooking videos take a look😁
@@balmasinthekitchen2186 hey Balmas. You do did good for your first video. I think if you upload more often, you can get a steady stream of views. Im only trying to be helpful. :)
😂 hilarious
Cooking on charcoal is my favorite so far. But, I do use charcoal baskets that help with the issues Brian pointed out in the video.
@@ryanp6999 I love the ritual of cooking over charcoal. It's such a slow build up to just a few mins of cooking but that time spent tending the coals and dialing in temps is really fun for me.
Fellow Spirit 3-burner fanboi here... best grill I've ever owned. Worth the premium over other random Home Depot grills, for sure
Thank you for bringing more STL flavors to the world!
Great video! I have to disagree about the pre-ground black pepper. Something about fresh ground just makes it different! I have an electronic grinder so it's no big deal. Definitely trying the recipes soon!
Made this tonight and even my pickiest eater scarfed it down (Italian version)! No joke, this is probably the best, most flavorful chicken I’ve made at home.
When you bit into the chicken leg and the juice gushed out, I actually moaned it looked so good! And bonus points to Lorn dancing with you at the end!
Love the entrepreneurship in the US, all these different brands. Love it
I did this exact thing last week with chicken legs and BBQ sauce for my wife. The only change I made was that I "butterflied" each leg and they were awesome. Still was a good hand-held item and very juicy, too, since I did what you did with the cook zones on my gas grill. I have a 4-burner setup, one of which is a sear and I kept it on the high setting all the way on the other side of the grill from the chicken.
Yum and yum. Nice job. Thanks for sharing
If you have a pellet grill, you should be aquainted with the hot and cold spots on the grill, I preheated to 450, then moved the meat to a cool spot for the rest of the cook, while lowering the grill to 420. I'm a huge fan of this one!
Unbelievable, it's like you knew my quandary. I moved to Missouri from Chicago and I like grilling but my new friends all like bbq so now I can do it right for everyone!
Just in time to combo with Ethan Chlebowski's latest video on chimichurris. My 2 fave foodtubers making my weekend dinner plans easy
🎉
Wrong the two best are ragusea and lagerstrom
They’re not in competition, even when they make the exact same food, you’ll enjoy every second of all three of them, they compliment each other and you get these amazing cooking and food science lessons for free.
@@flashfive23 You said Ragusea is the best? Go season your cutting board lmao... Brian is ACTUALLY goat status, Ethan is very entertaining, but Ragusea isn't even watchable to many people I talked to; furthermore, Brian is on FIRE this last year specifically, and my heart jumps at a thought to mention his channel or give a recipe to my friends. (I literally just came back from my moms house and gave her his burger sauce recipe, she loved it)
@@flashfive23 idk man, how about we just enjoy the content and don't foster unhealthy comparisons.
I like the new mise en place bowls!
STL & KC BBQ sauces are the best imo, though I’ve gotten to like the mustard sauces also
This was by far the best grilled chicken I have ever made! So juicy and flavorful. Thank you!
My secret to perfectly grilled chicken is my MEATER thermometer, but this marinade looks divine. Can't wait to try it!
That marinade looks great. It seems easy. We might try that on some chicken breats or tenders and cook it on the stove. We don't have a grill anymore. We used that little table tob weber grill so many times and in the end someone accidentally knocked it over and it busted down. Lol. We got our moneys worth tho for sure. It was like $50 and we used it countless times.
Bri…made your recipe tonight…family loved it.
I made your Italian grilled chicken and everyone loved it. How did I not know about this recipe?! Its so easy and good! Thanks for the video
Made both and we loved each, the bbq sauce is So delicious. Can you give us more ideas how to use the bbq sauce in other recipes, I gotta use it more! Tnx!
Would you be able to do more garden videos? Fresh herbs are too expensive to buy at the store for me, especially basil.
My brother and I both use your recipes first before checking any other foodtubers. Keep up the great work!
Just tried the chicken drumsticks for supper!👊👏👌 so good Bri🤩 my family loved them.
Dude, that drip from biting into the drumstick was next level, so epic. I can’t wait to give this recipe a try.
That was a waterfall bro
I'm salivating right now lol
At first I thought it was slobber! That yard bird looks good!
Those were some great tips. That marinade is definitely getting a test drive this summer.
I couldn't agree more about grilled BBQ chicken legs defining summer. That brings back lots of memories. Also, charcoal is a pain and takes way too long.
In the Italian restaurant I work at, we use olive oil, oregano, salt, pepper lemon and soy sauce lol. The soy sauce makes that ish transcendent.
Can you also do baked beans please. I have potato/pasta salad, and chicken. All the party needs is some tasty beans .
I'd like to add to your charcoal vs propane grills; I have both and probably a lot of backyard cooks do too. I usually prefer the charcoal, however some more delicate marinades like this one, i think the charcoal is too much, thus the propane.
Hey Bri! I’ve just made the grilled chicken breasts: they came out fantastic! 😋😋😋 The lemon zest is a nice touch, and pounding the chicken beforehand made a difference. I was very happy to use for the first time my new used stovetop round cast iron grill. I’m very pleased with it!
Loving these chicken ideas. I typically do it with some hot sauce, a little bit of mayo and some herbs and spices (most of the time different, whatever I feel like eating).
Hey so cool you did both the breast and dark meat!! Way to make everyone happy!! Thank you!! Can’t wait to try these! Thanks Bri!
With the Italian recipe, do you think it would be alright to freeze chicken in the marinade?
I don’t buy the fresh herbs too often and don’t want them to go to waste
Wow thank you so much for posting this recipe! I have the same grill and setting one burner to low heat is such a great idea for chicken breast. Also, I save your recipes more than anybody else!
the traeger pellet smoker grill is boss. it can smoke, grill etc..with electronic temperature control
Buying some goggles for onion prep was one of the best $4 kitchen purchases I've ever made.
Oh! Mrs L joining in at the food dance. Then you know that the chicken is good!
I really love that first method. Looks awesome.
Bourbon brined..1/4 cup each bourbon, coarse salt, packed brown sugar, 4 slices lemon, garlic gently crushed to taste, 1 tablespoon each black peppercorns (ground is better) mustard seeds, coriander seeds, seeds crushed at least or ground to me add more flavor. Combine ingredients and 4 cups cold water whisk to dissolve salt and sugar. Add halved (like cutlets, or pound whole like Brian did) chicken breasts and brine in fridge 2-3 hours. Grill to taste..amazingly moist and tasty..
I'd just use my mortar and pestle for a good bit of ground black pepper. It's really easy to do it that way
Been searching for naan recipes, preferably that contain yogurt and yeast..I love onion and garlic naan w cilantro/coriander leaf..I looked through your site, have you not developed one yet? Seems like an awesome, beginner friendly recipe; I’m experienced but love to introduce ppl to how amazing home baked bread is, like your ciabatta recipe, I must have left a couple hundred recommendations for that on other sites..
Well, making those drumsticks. Looks great!
Вкусно! Очень! Спасибо !.💗💗💗Delicious! Highly! Thank you !
4 months later and I make this almost once a week, sometimes twice a week. Id highly recommend cooking multiple batches its good cold, on a bun, or just out of the fridge by its self at 2am
you. my friend are absolutely an amazing chef and entertainer, thanks,,,
Hey Bri I love your channel and have made 3 or 4 of your recipes and they’ve been amazing. You do so parsley weird though my friend
Perfectly grilled chicken looks really good, I want to eat it too 👍
We raised probably 75 chickens this summer and our freezers are FULL. I need more chicken ideas, LOL.
Can i buy some? 🤩🐓🍗
Anti-biotic and hormone free organic ?? 😮
@@pb.pb.pb.pb. Non-GMO and pasture raised! Will not eat another store bought chicken ever again. Working on starting beef cattle next. ❤
@@LiveFreeRV awesome!!! Are you looking to start a company? Online shipping would be great 😍
I don’t trust supermarkets
You are so professional indeed. 👍👍👌👌
B-Man, that was the best quick BBQ sauce I've ever made. I add a little bit of liquid smoke.
Nice grill choice.
Great vid (per usual)! That BBQ sauce sounds so good!!! How long can you expect it to last in the fridge after you make it?
Going to try out that marinade and bbq this weekend
Good one Brian...! Cheers from Canada...
My eyes watered just watching you grate those onions
I know this is an older recipe, but I used it for grilling chicken breasts last night. Perfect. Thank you.
Just a note to my Aussie brothers and sisters, chilli powder is very different in USA! Made the bbq and it was amongst the spiciest thing I've ever eaten.
Nice recipe Brian. Thanks.
Hey Bri, how do you go about cleaning that oil swab rag?
Can’t w8 to try your recipes my guy I’m so excited 😆 🙏🏿🙌🏾🇧🇧
I’m not sure if Brian’s eating the leg or hitting on it...
"let’s eat this thing!" is really my favorite part!
Great job! Can you do a recipe with beef cheeks?