Barbecued chicken wings and legs on the mega Weber ranch kettle

[@p9raceway759]

Jay enjoying the Ranch videos. Hoping for more. Chicken looks fantastic. I just bought a Ranch. After watching your videos using Mamba Q I’m imagining a larger version for the Ranch.

[@jaydeebee2511]

+P9 Raceway thanks. I’ve cooked on it so many times but I keep forgetting to video it, or everyone attacks the food before I get a chance to record anything. A mambo q ranch sized would be the perfect addition. But no ones makes anything big enough for a ranch

[@p9raceway759]

JayDeeBee I understand people devouring the food. It’s inevitable. Haha. With no accessories available for Ranch I may have to make charcoal baskets, drip tray & rotisserie ring. With all your experience I’ll bet you’ve perfected Ranch vent settings & start with correct amount of charcoal every time. Things I’ll learn soon.

[@jaydeebee2511]

Haha. I wish I was that good. I’m just a bloke who loves to eat and cook. No professional here. Just an ametuer having some fun with meat !

[@orlandoavalos76]

How many St.Louis Rib Racks would fit..??? And is it easy to control temperature..???

[@jaydeebee2511]

+Orlando Avalos like most Webers temperature control comes down to sooo many factors. I'm still learning to get this beast right, and how much fuel it needs, how to adjust vents correctly. I'm finding it gets easier, but still away to go. I would say temperature control will get easier as I use it more and get a better feel for the ranch. As far as St. Louis style ribs, I would say 8-10 racks with ease. Look at my cook on another video with 3 rib roasts and two porchettas. 5 large slabs of meat, around 25 kilos of meat, with 4 charcoal baskets. Lots and f space. If that was a snake method, even more room

[@nindif]

Looked great. A couple bulk bbq cooks in a row now, must be feeding a crowd. Did you consider basting some of the chicken during the cook?

[@jaydeebee2511]

yes it's that Christmas and new year time. Lots of feeding to do. I'm not a fan of basting. I like the natural meat flavors enhanced with salt and pepper. People who like, can add sauce later, but I do enjoy a quality bbq sauce or franks / sweet baby rays on chicken. I find that if you baste, sometimes they can take away from the meat, especially if the baste burns or cooks too much on the outside. I think the simplest recipes and cooking methods are the best, and generally everyone will enjoy - like I said if they want they can add sauces afterwards to their liking.

[@kennethreynolds9128]

What do you mean by nigga cook out.