Andrew Zimmern Cooks: Barbecue Chicken

Hey everybody! Welcome back today, barbecue chicken. The first thing that I've done is, I've taken these dark quarters. I've brined them in a very simple brine, with herbs and sugar and salt and water and let them dry, on this tray in the refrigerator for a couple of hours. So I do want to season them, I do want to oil the tops of these, to help that chicken fat caramelize. And I've already cleaned my grill, just rub some oil here. And you'll notice coals on one side, and chicken on the other side so that I can actually smoke my chicken. Which is going to give me some of that traditional barbecue technique. So all I'm going to do, is lay these with the thinnest end of that chicken leg furthest away from the heat. Next thing we want to do, is when add some smoke these are Applewood chips. Flip open my lid. If you have a grill with a thermometer on it, place it over your chicken. Normally, we leave vents that are open, here we want to hold in smoke, I want to shut that top vent. We have our smoke you can see that smoke action happening. We're gonna get a lot of smoky flavor in our chicken because of that. We're at like 325 degrees to start. We can leave this there for half an hour and watch how the temperature falls from 325 this falls down to 200 degrees. After a half an hour we may need to add another 10 to 15 minutes of cooking time. The fun part about barbecuing, smoking, working the grill is that you're manning a fire. taming that system is the art that we all love about cooking outdoors, over wood or charcoal. Here we have all of this beautiful chicken, it still has about 15 minutes to cook it's smoked beautifully. So all we want to do is lift our little lid here, push these coals to the side, add some of our hot coals to this. Put this on except, this time I'm going to open our top. We're back up to about 425 - 450 degrees. After the application of that heat with that new coal bed, and one thing that you can do, is you can start to move these around, and go over direct heat. Monitoring these you know, we're probably going to want a total of about another 10 minutes of cooking time over direct heat to actually get these where we want to be. Colorwise, texturewise, skin brittleness-wise, exactly what you're looking for, right? We're gonna be flipping these over onto the skin side. Now if you notice here, the meat is starting to pull away, the tendons are breaking, and I can see liquid right here in these little pockets, actually boiling away. So I know that this is cooked on the inside I've got some nice crustiness. We haven't incinerated our birds we have a beautiful, dark, mahogany brown, you can just glaze them, a little bit. I love that barbecue sauce flavor profile, with the molasses and the chilies in there sort of on the bird. 45 more seconds to kind of let that set. let it rest for 5-10 minutes, and then dig in! So of course, the proof is in the pudding: absolutely perfectly cooked, dark meat, super juicy. I'm not gonna lie to you, that's the best thing I've cooked in a long time, and I cook a lot. I'd put this up in the barbecue contest any day of the week. You're gonna love this!

Channel: Andrew Zimmern

Views: 19,196

Rating: 4.9135561 out of 5

Keywords: andrew, zimmern, Cooking, Culinary, Literacy, Kitchen, instructions, How, to, Yum, delicious, favorite, eating, meal, Travel, Channel, family, azcooks, BBQ, Barbacue, Chicken, Grill, Warm, Sauce, Flavor, Zesty, Legs, Wings, Charcoal, Smoked, Apple, Wood, Heat, Share, Family, Friends, Independence, Day, Fourth, 4th, July

Id: EZA25CyDd2s

Length: 3min 59sec (239 seconds)

Published: Thu Jun 28 2018