Backyard BBQ Chicken

[@pedaltheglobe419]

I truly believe if he stays with this it will be top 5 biggest bbq channels on youtube. Guy is so relatable, down to earth, and knows the ins and outs of the craft.

[@BarABBQ]

Thank you!

[@bierbrauer11]

@@BarABBQjust realized I wasn’t subscribed, fixed that in a hurry!

[@conradbennett3251]

Agreed. Very good channel. Super down to earth, no bs, no gimmicks.

[@commishg]

The simplicity and common sense you use in all of your cooking is a breath of fresh air on KZbin. Beautiful, smoky, tender and juicy chicken!

[@BarABBQ]

Appreciate the love, it's all about keeping it simple and delicious!

[@mr_spacedout713]

It's not fair.. It's 9:30 at night and my mouth watering and your not open! That chicken is unbelievably good!

[@Lanedar68]

Bar-A is next level BBQ. This place is absolutely amazing!

[@BarABBQ]

We appreciate the love!

[@emilrinse3181]

Great chicken, and Zep in the background 🤠👌🏻

[@BarABBQ]

You know it

[@brandonin_ny]

I’m really impressed with your willingness to help. I’m going to be opening a permanent pop up style bbq stand this spring/summer and you’ve really helped me out a bunch. For instance, I’ve sold probably 200+ racks of ribs in Facebook with your sauce on them. People love it up here in Upstate, NY. My most sincere and genuine thank you!!!!

[@BarABBQ]

That is so awesome to hear, I’m glad it’s working for you!

[@erichenberger]

My son (9 years old) and I love following your recipes and processes because they are so simple but very rewarding. You break it down so easily and have a great demeanor about you. Thank you for helping us forge memories together.

[@BarABBQ]

It makes my day to hear that you're enjoying the videos with your son!

[@JosephLaborico]

Backyard style is the best style. Period.

[@BarABBQ]

Thanks for watching!

[@jarodclayton8223]

I'm absolutely loving your videos, and thanks for your efforts in helping all of us backyard cooks understand how the pro's do it!!

[@BarABBQ]

Glad you like them!

[@user-up4vd5ov8x]

I will be visiting when i get to Texas

[@Tyrannosaurus-Tex]

This was a great video. Going to the store tomorrow to pick up some chicken to try this cook. Nice work!

[@BarABBQ]

Thanks! Glad you enjoyed it!

[@keithcary2456]

Food looks great! And that grill is FIRE!!!!!!

[@BarABBQ]

Thanks so much

[@TWC6724]

Looks perfect to me brother 👍. God bless.

[@BarABBQ]

Thanks, man. Appreciate it!

[@smokingtarheel3003]

That Centex cooker is the real deal and so is that chicken. I want to get down there some day, That glaze is liquid gold!

[@BarABBQ]

Thank you!!

[@healthybodyawesomelife5640]

Pure sharing. Bravo! Very clear! Thank you! Family is priority!

[@BarABBQ]

Glad you liked it! We’re all about family over here.

[@bierbrauer11]

Chicken is one of my favorite cooks - I love cooking mine on Pecan with SPG. Thanks for sharing your method, I’ll have to give it a shot sometime!!

[@BarABBQ]

Sounds awesome, pecan wood is great!

[@Jones572]

Great looking bird!! 🤙🏾💯

[@BarABBQ]

Appreciate it!

[@homebrewingtips6029]

First time watching and love the detail and explanation of your process. Just sub'd, keep 'em coming .... -DT

[@BarABBQ]

Thanks for subscribing, DT! Glad you enjoyed it.

[@stevenelson3522]

Although I don't have that big Centex dude of a cooker, I do have a similar flat top model from Pitts & Spits that does an amazing job with all the proteins you mentioned. I too am obsessed live fire cooking using post oak splits, so much so that my true smokers are giving me the ugly stare . I'm about 30 minutes down the road from you guys, I need to make the trip up there soon. Enjoy your videos, keep 'em coming !!!

[@BarABBQ]

Glad you’re enjoying the videos! We’ll see you soon!

[@keithcarr4133]

Great video and love the channel!

[@BarABBQ]

Glad you enjoy it!

[@Zildj]

Everytime I watch a new vid of y'alls I get the itch to drive up 105 to see ya lol. With that being said, see ya Thursday haha.

[@BarABBQ]

Friday! We’re closed this Thursday!

[@omarg003]

Love this channel

[@gavinwalker2119]

Great job and presentation, keep up the Great work.

[@BarABBQ]

Thank you kindly!

[@ErikRocha_cnvr]

I can’t wait to try that chicken. Thanks for the video!

[@BarABBQ]

Sounds good! Let me know how it turns out.

[@Averagejoethings]

Great video! Now I need to build a direct heat cooker to go along with my 250 offset.

[@BarABBQ]

I think you'll really enjoy it!

[@themjohnsons]

I’ve had that chicken and it was awesome. My mouth watered as you took a bite. Good job, buddy.

[@BarABBQ]

Glad you enjoyed it

[@taqno03]

That looks DELICIOUS! You know it's perfect when that juice just comes out like that!

[@BarABBQ]

It’s a good sign! Glad you liked it.

[@kaos3383]

Right down the road. Definitely stopping by soon.

[@BarABBQ]

We’d love to have ya!

[@texasprayerwarrior]

I'm Down 45 in Galveston but looking forward to a trip up to try y'all out in the near future and try this chicken cook in my back yard pit after church tomorrow. Blessings to you and your family!

[@marc-antoinehaddad7226]

Exactly the simplicity I'm looking for

[@BarABBQ]

Thanks for watching!

[@toddpower4674]

Looks delicious, i love 1/2 chickens, that glaze looked nice.

[@BarABBQ]

Glad you enjoyed it!

[@codemannh1]

Love the videos and the bbq when we come over from Conroe! Can’t believe we have such a high quality bbq place in our backyard and the your sharing all your tips to boot. Love it.

[@BarABBQ]

Thanks for the love, y'all are welcome anytime!

[@scotto8893]

Great video! One of these days, I want to come try your BBQ! I like the fact you dont hide anything and just cook. Keep up the good work!

[@BarABBQ]

Appreciate that! We’re always happy to have folks visit and try the BBQ.

[@joebravo417]

Been to yall a couple Times now . Glad yall started a channel really think this can take off keep it up 💪💪

[@BarABBQ]

Appreciate you stopping by, hope to see you again soon!

[@sergheyzaporojanu6872]

Great man, thanks! 👍 keep doing what works best for you and as long as keeps you happy and passionate about - that's the meaning of the life, doesn't matter how much money you make as long as it's sustainable of course ❤

[@BarABBQ]

Thanks! Will do!

[@zachX6452]

Here after watching Mad Scientist BBQ vid with you. Chicken looks incredible and that Centex smoker is sweet

[@BarABBQ]

Appreciate the love!

[@njkroes]

🙋‍♂️ me too!

[@Fonzilla09]

Chicken looks amazing. Love the simplicity yet detailed cook. That Centex smoker is 🔥. Thanks again for sharing, happy new year and god bless.

[@BarABBQ]

Thank you for watching!!

[@zekemontgomery6678]

That was fundamentally sound how to bbq chicken. Looks legit.

[@BarABBQ]

Thanks! It's all about keeping it simple and delicious.

[@AMMOBBQ]

Looks perfect to me. Killed it!

[@jackofalltraits5790]

Love the content, always a good day to see a new video. Have a great weekend!

[@BarABBQ]

Glad you enjoy it!

[@rhec_junior_9122]

thanks for the videos kepp em comin... when i make it to Texas ill be stopping by

[@BarABBQ]

Heck Yeah!!

[@colelarson82]

I make your bbq sauce once every 4 weeks. Only sauce we use. whole family loves it. I kinda just guess on how much water to add to make the thinner rib glaze. Would like your official how to video on you make and repurpose your sauce for all the proteins. Keep it up! Such quality videos right off the bat!

[@BarABBQ]

We’re working on some sauce videos, thanks for the request!

[@NikoGreen-y7y]

@@BarABBQthis would be awesome, quickly becoming my favorite KZbin bbq content. Thank you for the transparency. I’m just a backyard bbq boy who would like to impress my family and friends. I’ve noticed a couple different variations of your rib glaze from Wilson’s bbq and then from behind the food tv KZbin channel. A specific recipe that you use at the restaurant would be great if that’s not too much to as for 😂😂😂 keep up the great work cooper, pray for many blessings for ya’ll in 2025.

[@NikoGreen-y7y]

Which version of his sauce do you make?

[@colelarson82]

@@NikoGreen-y7y I got my recipe from the Wilson BBQ video

[@colelarson82]

@ I got it from the Wilson bbq recipe

[@LVbibby]

Great stuff thanks for the info!

[@BarABBQ]

Glad you enjoyed it!

[@joeflaker]

Love the fact that you are doing what you want to do. Some "purists" I'm sure piss on your process. Screw them. Your theory, and process makes sense. I look forward to trying your eats!

[@BarABBQ]

Appreciate the kind words, we try to keep it simple and delicious.

[@Just_the_Q]

Really enjoy the videos. Great job

[@BarABBQ]

Glad you like them!

[@Nitrous2280]

Love the smoker brother💪🏾

[@BarABBQ]

Thanks man, appreciate it!

[@HansenMath]

This KZbin channel is a great 2025 gift! Chicken looks 🔥 Will definitely visit within the next year or two when I take my son on a BBQ crawl to Texas (from Michigan!). Best wishes for a blessed 2025!!!

[@BarABBQ]

Thanks for watching and we'll see you in Texas!

[@Jessewilliford-s1s]

Definitely worth the visit

[@pwells1966]

Great content on this channel Cooper! I plan on trying this out on my Weber Smokey Mountain very soon. I'll be in Texas in the fall and will definitely be visiting Bar-A-BBQ.

[@BarABBQ]

Love it!!

[@johnc2144]

Your chicken looks great. I'm looking forward to making your glaze for my ribs. I really like your on camera presence and laid back style. It made your video a pleasure to watch

[@BarABBQ]

Thanks for watching!!

[@MichaelGivens007]

Coop, it's 14 degrees here in Iowa and I went out and picked up a whole chicken to give that one a try! I do not have the direct fire smoker you have, but I do have the Lone Star Grillz Adjustable one that can get it done. Can't wait. Thanks for sharing and also introducing us to John Baumann!

[@BarABBQ]

Love it!!!

[@MichaelGivens007]

@@BarABBQ Coop - they were 🔥! Thanks again. And when I first heard John in the video I thought it was your brother singing!

[@dixonlegrande]

Nice! Hoping for a beans episode someday too! Thank you Coop.

[@BarABBQ]

We can definitely do a sides video one day!

[@mechpartan8489]

I second this! Coop’s beans are one of the best sides I have ever had.

[@kokicubano]

Another great vid from Bar A

[@BarABBQ]

Glad you enjoyed it

[@kokicubano]

@ I’ve made your cold smoke Dino ribs, the famous wash your sister sauce glaze for my ribs and next will try this chicken cook. Keep em coming brother

[@bryangonzalez2572]

Thanks, Cooper for sharing! You have a special way of articulating your craft. I watch several BBQ KZbinrs and the way you explain the process, just makes sense. No bull$hit, precise, and well executed. A real Gem of a channel and I’m sure your brother assisted with the country music…haha (seen Ants video) God Bless

[@BarABBQ]

Awesome! Thank you!

[@shadyacrefarm1005]

Loved this. New sub!

[@BarABBQ]

Thanks for subscribing!

[@piercemusslewhite7286]

I’d love an opportunity to just come watch and learn from your cooking. I made the trip up late last year and the food was incredible!

[@BarABBQ]

Thanks for coming by, you're always welcome to join for a cook!

[@jtexan4098]

Iove doing an indirect/direct cook on my chickens with oak lumps and then throwing in hickory for an additional layer of flavor. Saludos from Brownsville Texas. Hope one day pay you guys a visit. Keep on smoking

[@BarABBQ]

Thanks, y'all are always welcome to come by!

[@TaylorsBostinBBQ]

Love watching your videos buddy keep them up 💪

[@BarABBQ]

Glad you like them!

[@JavierLopez-ht7xe]

Thanks for the great video. Could you please share the glaze receipt for the chicken? Thank you in advance.

[@BarABBQ]

Yes I can

[@jee77osu]

Love your videos! They are really helpful and informative. Definitely would love to try your restaurant sometime

[@BarABBQ]

Appreciate it! We love having folks visit.

[@bmoc1925]

Thank You 👏🏿👏🏿👏🏿👏🏿

[@BarABBQ]

You are so welcome

[@MadPick]

Thanks for another helpful video, Coop!

[@BarABBQ]

Any time!

[@EddyVinck]

Love that you guys are doing videos now. Greetings from The Netherlands. Hope to visit the restaurant one day!

[@BarABBQ]

Please do!

[@MrChaparro61]

Looks delicious bro gonna try this out on my Webber kettle.

[@BarABBQ]

Hope you enjoy!!

[@Smoke_N_EmbersBBQ]

@BarABBQ I can attest that chicken is darn good. Caleb hooked me up with chicken since I was sampling everything for my video that releases this Saturday January 11th. I couldn't finish the chicken and I was driving back to florida. I ate the last of it cold and it was still darn good.

[@BarABBQ]

Thanks for the shoutout and for checking out our chicken!

[@Smoke_N_EmbersBBQ]

@BarABBQ my pleasure

[@aaronbrown534]

Definitely going to try this. They look so damn good!!

[@BarABBQ]

Thank you!!

[@joker660video3]

thank you so me how smoking chicken with you'll sauce need that rep. you have great day!!

[@BarABBQ]

Thanks for watching!

[@kdranchaz3240]

Great job!

[@BarABBQ]

Appreciate it, thanks for watching!

[@CasksnQue]

Man, that looks wonderful! 👍

[@BarABBQ]

Appreciate the love, thanks for watching!

[@bigmikesheeran]

Man I would give you the biggest high five if you shared your dirty rice recipe. It’s the best I’ve ever had. Great vid today. Can’t wait to try it out with my setup.

[@BarABBQ]

We’re working on that dirty rice video!

[@bigmikesheeran]

@@BarABBQ awesome! Can’t wait!

[@mattstraight8179]

Gr8 cook brother -Str8

[@BarABBQ]

Thanks for watching

[@JesusBravoJr]

Great video. Gonna make it soon. How about a tour of your smokers & the history behind them. Thanks.

[@BarABBQ]

Great idea

[@igotJesus88]

Really love these videos

[@BarABBQ]

Appreciate that, thanks for watching!

[@LittleLead]

That looks great man! I love your bbq sauce !

[@BarABBQ]

Thanks for watching!

[@LittleLead]

@ I’m up in OKC so I haven’t made it there yet. There’s a place here that I go to all the time called edgecraft bbq, love the place. They have a side item on their menu, they’re Brussel sprouts. Do yall cook those there? Do you have any tips on how to make them if so?

[@gdawg4ever119]

Looks great man. I also enjoy watching you on The Southern Outdoorsman podcast 😄 You reminded me of him I had to throw it out there. Maybe you have a good sense of humor lol

[@BarABBQ]

Appreciate it! I try to bring some humor to the channel

[@mrRoverkane]

Excellent video. Really enjoying your content. Keep it up 👍

[@BarABBQ]

Appreciate you watching!

[@ryanz76]

Love the channel.. 👍🏼

[@BarABBQ]

Appreciate the love!

[@juancarlostrullenque3868]

Great video ! Thanks for taking your time and explaining over the hole process from begining to end. I’ve been reading reviews on your amazing side dishes. Hit us up with a video ok that.

[@BarABBQ]

Thanks for watching, we’ll have a video on that soon!

[@bryanfarver2062]

What is your rib glaze recipe?

[@fromtheshackpod]

Great video man! Love watching how you guys in the states do it, Am in the UK, we do very similar at the restaurant I work at, brine over night, season in the morning, smoke for 80-90 mins before service, then finish over charcoal to serve. Any tips on holding the chicken for longer periods?weve found after a couple of hours in hot hold, the skin is rubbery, still tastes great, but the first orders of chicken are better than the later ones, lol. Also we have a uk bbq podcast, let me know if any interest in coming on for a chat Steve

[@BarABBQ]

Absolutely! Dm me on IG

[@ericleach2504]

This so so great, thanks for sharing! I’m confused by the timing though. Seems it would go way past 160 during the ~45 mins you’re crisping the skin and setting the glaze if you start that process at 150. Thanks for the great vids!

[@BarABBQ]

No sir, they only get skin side down like 15-20 minutes. We then flip and glaze and it takes like 10-15 minutes to set

[@thefiremansmokehouse4811]

Thank you for sharing this videos they are great. Keep them coming. I’m sure we all learn from them. Which pit would you recommend best for a backyard warrior not breaking the bank ? And probably start a small catering business ? Thank you sir.

[@BarABBQ]

Either the Goldee’s backyard offset or the low country by Cen Tex. The low country offers you the ability to offset smoke and direct heat cook. A great piece of equipment

[@thefiremansmokehouse4811]

I love CenTex but it’s way too pricie. I understand it’s great quality I just can’t afford a 12k low country. Thank you again for sharing and for your time. Planing on visiting when we go.

[@bernardjwolff]

Could you drop links in the description for the different REO seasonings you use? Hopefully they will be affiliated links so you can get some $$ when we purchase! I love that you all have started a channel. Thank you for taking on this endeavor!

[@mannymrtz4940]

Another clean hat! Still waiting on that merch.

[@BarABBQ]

Thanks, that hat is my favorite! Send us an email to: [e-mail] and we can get you set up

[@mannymrtz4940]

@BarABBQ DONE!

[@stephenneal503]

For service do you hold these in a warmer? if so how long is too long to hold it ?

[@BarABBQ]

They stay in the warmer for service from 10:30-4:30

[@tazccl]

Great video thanks for making it. Where can I get the bbq sauce recipe? Thanks again

[@BarABBQ]

Search bar-a-bbq eat more vegans and we make the recipe

[@tazccl]

@@BarABBQThank you

[@WonkoTSane]

For people that may not have the money or the space for one of the amazing Cen-Tex cookers, the Chud Box can produce a very similar direct heat cook on a much smaller size and budget.

[@BarABBQ]

I have never cooked on one so I personally can’t tell you! Thanks for watching!

[@WonkoTSane]

@@BarABBQ I have one of the first production run versions. It does not have the multiple stacks but does have the distance between the coal bed and the cook surface. It is easy to build the fire on one side and get a similar indirect cook. It is also about 1/6the size and cost of the Cin-Tex.

[@mosambis123]

Can you please post the seasoning and glaze recipe?

[@BarABBQ]

Video coming soon!

[@efremlee6990]

What is the glaze made out of?

[@jeaubain]

Awesome!

[@BarABBQ]

Thank you! Cheers!

[@kdiaz916]

How do you tend to hold them throughout the day when waiting for people to order it?

[@BarABBQ]

In a warmer

[@Jessewilliford-s1s]

Awesome video. Huge shout out to yall for always looking out and willing to share the knowledge. Btw why do yall call them “Caleb stacks” 😂

[@BarABBQ]

Thanks for the love! We just call them "Caleb stacks", it's kinda funny!

[@andyespinosa1307]

How do,I get the glaze recipe?

[@BBQTutor]

Wishing the Bar-A-BBQ family all the best in 2025! I’ll see y’all again soon!

[@BarABBQ]

Thanks! We’ll see you soon too!

[@ftba11er88]

If I could afford a low country cooker for my backyard I’d have one. Wish they’d make one half that size

[@BarABBQ]

We have a 6’ but I know he makes a 4’

[@timetraveler6615]

I got a question, on that thigh bone and wing bone, I always get that red juice when I pull it off at 160. Any recommendations to help out with that so I can pull it at 160 and not get that red juice. Method I use it same like yours on a kind of brick pit. Thank you in advance, and am making plans to visit your restaurant one day. Blessings 🙏🏻

[@BarABBQ]

So we pull at 160 because it’s going to carry over to 165 once pulled. The momentum doesn’t stop immediately after pulled

[@coltranem]

If the temps are good don't worry about the red juice. I have found you can have this happen with frozen chicken. It is still safe to eat because you got it to the right temp.

[@ernestoprendez701]

Can you guide me to the rib glaze recipe? Please

[@danielmunozgolf]

Can you do a dino rib video soon. Thanks and Happy New Year 🎉

[@BarABBQ]

We absolutely can do a separate one. If you search our channel you can see our review of the Goldee’s offset where we go over our beef ribs process as well!

[@danielmunozgolf]

@BarABBQ awesome!! Appreciate the fast response 🙏

[@jarettgibson9569]

I know Al made a great video on your sauce but make a video showing that off!

[@BarABBQ]

We might just have to do that!

[@leonelmolinajr2]

Hi,I haven’t been able to find the bbq sauce recipe.

[@BarABBQ]

Try searching ear more vegans bar-a-bbq

[@maccleezy801]

Great video and new sub

[@BarABBQ]

Awesome thank you!