How to BBQ for Beginners

hey everyone i'm aaron from low and slow basics and in this video we're going to go right back to basics as if we are just wanting to get into barbecue or if we've just picked the barbecue up so in this video we're going to be using the weber kettle i think they are the ultimate beginners barbecue they can do everything you need them to do and they are so cheap if you pick them up secondhand like we've done here we picked this one up for 80 bucks off marketplace but i'm sure you've got a relative or a friend that would let you borrow their weber as well so we're gonna cover off a real simple weber setup and we're going to smoke a few simple but really tasty things that i would recommend for you to start with if you're just getting into barbecue all right so we're going to keep it real simple today we'll take our lid off and our cooking grate and we're just going to use one charcoal basket we're going to fill it up about three quarters full with some briquettes move the basket out of the way get some fire lighters lit up and then i highly recommend getting a charcoal chimney and then we'll pour our briquettes in there and that will be about 10 or 15 minutes until they're ready so while our brick hats are getting ready we're going to start with one of the dishes i would recommend starting with if you're just getting into barbecue we're going to be doing a few today but our first one is going to be jalapeno poppers so real simple stuff but they are super tasty you just need some green jalapenos a teaspoon a knife some cream cheese some streaky bacon and some toothpicks so the way i like to do them get your jalapeno cut it straight in half and then we're going to use our teaspoon to scrape the membrane and seeds out and then we've got some cream cheese i'm using some sweet chili philly today and you just want to fill your jalapenos up with your cream cheese just like so then we want to get a couple of toothpicks ready and we'll lay our rusher of streaky bacon out place your jalapeno on one end then just roll them up then you just put your toothpick straight through it to secure it easy as that so the next thing i recommend is the old faithful cheese kranski or honestly just your everyday sausage it's really amazing what a little bit of smoke can do to something as simple as that and all of the stuff we're smoking today is super cheap and cost effective the last thing you want to do is stuff up a massive brisket that you've just spent a hundred dollars plus on because you don't understand your barbecue fire management or you haven't had a chance to play around with it i always recommend starting out with cheap things like this that way it's not the end of the world if you've gone out and spent a couple of hundred dollars and you don't get a good end result the next thing we're going to do a couple of little chicken wing nibbles super simple but again super tasty you can just do this with salt pepper and garlic if you want or if you've got a favorite chicken rub go ahead and use up and then the last thing we're going to be doing today is the simple chicken breast but trust me smoked chicken breast is super super tasty so again you can just use salt pepper garlic if you want we're just going to use another one of our favorite chicken rubs so our brick hats are pretty much ready now let's get this webber set up so we're going to open our bottom vent right up take our charcoal chimney out put our charcoal basket in on that side and pour our briquettes in you want to make sure your brick hats are ashed over nice and red hot and producing clean smoke and we'll get our lid on make sure our top vents wide open and give the webber five minutes to heat up so while our web is heating up we're gonna get some smoking wood ready now fruit woods or something like pecan are great all-rounders we're going to be using some pecan today and for what we're cooking we only need a small chunk so we're going to be using the small chunk here something like that is potentially too big if the chunks you're using are too big or you're using too many chunks that fire we've got going today may not have enough energy to produce clean burning smoke for these ones and your fire's gonna smother something a lot of beginners are guilty for and i certainly was when i was starting out is using way too much smoking wood you just want to think of it like another ingredient you just want a subtle nice smoke flavor so once this web is heated up we're going to get this on so you always want to make sure before you put your meat on you've either got clear smoke or very thin blue looking smoke so we're going to take our lid off we're going to put our little chunk of smoking wood on we'll get our cooking grate on and then everything we're cooking today takes roughly about the same time so we're going to put everything on the opposite side to the fire basket all right now we'll get our lid on so i'm hoping these can pick that up that's that thin blue smoke i'm talking about that's what you want to see if you had any heavy white smoke coming out that's a good indication that your fire is probably smothering so all of these things are going to take roughly an hour to cook but that's not going to be our main point of reference our main point of reference is going to be internal temperature so if you've got a digital meat probe they are super handy we're going to take the chicken until it reaches an internal temperature of 165 fahrenheit or 74 degrees celsius sometimes i'll go a bit further with the wings as they can take it and i really like to favor that crispy skin the jalapeno poppers i don't stress too much about as long as the jalapenos have softened and the bacon has crisped up i'm happy with that and our cheese kranski or sausage i like to take until it reaches about 160 fahrenheit or 71 degrees celsius and most meat probes will come with a grill clip so obviously a lot of webers don't have a thermometer on the lid so the grill clip is a great way to keep an eye on your temperatures we're going to be smoking this at around the 275 fahrenheit or 135 degrees celsius range today and if you want to learn a bit more about weber fire management and setups i'll link a video down in the description for you to check out so we'll check back in soon once we're a bit further along with this cook all right so we're about 45 minutes in let's have a check some awesome color the bacon's starting to crisp up nicely a check of this wing internal so we are 185 which i'm usually happy for them to go up to that like i said they're still going to be juicy and that skin's going to be nice and crispy check the thickest part of our breast still got a bit of a ways to go there we're sitting at 130 internal so let's get these wings out and try them so beautiful crispy skin still nice and juicy like i said you can overcook wings there's plenty of fat in there and they still come up nice and juicy with that crispy skin and you can always get a nice glaze or barbecue sauce brush it over the wings let it set for five minutes and then you've got nice sweet sticky wings as well another trick with wings your two bones up here pull the smaller one out give it a bit of a wiggle around slide that out and you can take this off with one bite so that's the wings done let's check the internal temperature of our cranski i reckon that'll be done we'll have a taste of that next now again i don't get too fast if the sausage is overcooked because there's plenty of fat in there so that's definitely ready so we'll get that out and have a taste so let's cut this open these are some local ones from barossa fine foods super tasty stuff i usually like to slice them thin i'll chuck them in a bowl and they are the perfect finger food or if you're putting together a barbecue box you can slice them in half serve up half a cransky and it's a great way to fill the box and like i said it's super tasty too super simple to do stress free and once you get a bit more smoke on them they just go to another level they are so unbelievably tasty if you like a bit of spice you can get some chili cheese kranskis there's heaps of different flavors on the market and always a crowd pleaser next up we'll try a jalapeno popper so much to love about these things these are probably my favorite side dish if you like a bit of heat then you are going to love these so we need to do is take the toothpick out let them cool down because that cream cheese is friggin hot and enjoy you can get super creative with these as well you can use prosciutto instead of bacon you can chop up some sausage and put it in with the cream cheese or leftover brisket or pulled pork you can leave the jalapenos whole chop the end off hollow them out stuff them with your cream cheese and whatever else and then you can egg wash them panko crumb them and deep fry them there's so many options you can do with these jalapenos so get creative make them your own but honestly just cream cheese bacon jalapeno is always a winner so that chicken breast we didn't do anything fancy with it one of my favorite things to do is either brine it in pickled jalapeno or pickle juice with the pickled jalapeno juice you get all of that jalapeno flavor without the heat and the pickle juice obviously gives it a nice sweet sort of flavor and it really helps keep it nice and moist as well so if you do get into smoking chicken breast have a play around with some brines and it just takes it to another level as well so our chicken breast is just about ready and again you could glaze it if you want to to give it some sweetness and to make that colour pop or you can just get it out slice it up and enjoy it straight away but what i like to do is i'm going to wrap it up in some foil with some butter and let it rest for 10 minutes before we slice it and serve it so we'll come back once we've hit that stage we're at 167. so we'll get this out and give it a rest like we just spoke about so that chicken breast cook time was just over an hour and as you probably would have seen that charcoal basket was getting pretty low there was still enough heat there to go for probably another 20 minutes or so but if you had some more meat or bigger pieces of meat then either go a bit more in your charcoal basket or use something like the snake method again i'll put another video down in the description if you did want to check it out which covers off a few different weather setup techniques so we'll be back once this chicken breast is finished resting and it's ready to serve seriously how good does that look let's get stuck into it actually look how juicy that is still so simple but so tasty if you want to know anything else don't hesitate to ask in the comments below or check out our other videos we've covered off so much to do with the weber different cooking methods different types of cooks we've covered off your pulled porks your brisket and lots of other things we've covered off lots of other smokers too so that's the end of the video thanks for watching and we'll see you next time you

Channel: Aaron Palmer | Low n Slow Basics

Views: 60,691

Keywords: how to bbq for beginners, how to bbq, bbq for beginners, bbq, learning bbq, how to use a weber kettle, easy bbq dishes, cheap bbq dishes, quick bbq dishes, easy bbq, quick bbq, cheap bbq, weber kettle, chicken wings, jalapeno poppers, chicken breast, smoked sausage, smoking meat, bbq meat, learning to bbq, how to bbq right, how to use a weber, weber kettle guide, weber kettle beginner, bbqing for beginners, cooking on a weber, bbq videos

Id: KRR2-AeAB0Y

Length: 10min 23sec (623 seconds)

Published: Thu Aug 19 2021