Classic Texas Skillet BBQ Chicken

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/ cookingwiththeblues

[@robgoose]

I watch these videos when I’m feeling low. They’re just so comforting and authentic (plus great recipes and cooking of course). Sending lots of appreciation to him and his family

[@texasforever5776]

Then you feel worse after watching this crap cooking....I've been in the restaurant industry my whole life... I would have shut this kitchen down if I could.

[@mikehampton848]

Then his legend lives on karen!!!

[@robgoose]

@@texasforever5776 I've been in the restaurant industry for 12+ years and it has helped me recognize an irrelevant twat any time they bray their little loser opinions into the void.

[@jackr5944]

You poor soul if you think cooking is only about the textbook way of doing things. Daddy Jack brings the genuine real cooking to the internet and probably the only one to ever do it. @@texasforever5776

[@jaynikk758]

​​@@texasforever5776 You're hating for no reason...if he was doing things wrong, he wouldn't have been running a successful restaurant business for 40+ years

[@tomhazi6935]

I still watch these videos. Rest In Peace, you where a great chef

[@matteoj226]

When I think of what a restaurant kitchen should be, this is it. Big, jolly chef who clearly knows and loves his ingredients. No nonsense, hearty cooking. As good as it gets really.

[@makwabid69]

Agree...Jack would be just as at home in an 18th century colonial tavern as the innkeeper/cook, Im thinking !

[@chefjamesmiles9797]

Horrible

[@ChargeNReact]

@@user-gp1og6fn8k Every restaurant falls far below board of health regulations. It's new to me also to see a chef not pretend to be perfectly sanitary for the camera. However, as a former line cook at 10+ restaurants of every caliber, I assure you that there is nothing abnormal about anything Jack does. If anything, Jack is abnormally clean. (Admitting here that I've seen only 5-10 of his videos and am assuming they are representative.) If you eat out often, you should pray that cross contamination is the worst that you get because it gets way worse than that. Restaurants that commit minor infractions like cross contamination are the good ones. You'll never find anything cleaner no matter how much it costs. I am cleanliness OCD too, but I would eat at this place. If I was going to X this place based on heath infractions, I would literally have to X every restaurant and stay home; I'd rather take the minor risk and suspend my predilection for taking baths in bleach for 90 mins than stay home forever.

[@jamesredmond6699]

CanA

[@rigger314]

RIP Big Man you'll be missed

[@michaelmacdonald9493]

RIP loved your recipes.

[@ShakespeareCafe]

I'm blown away by the elemental simplicity of these cooking videos. No music even though Jack claims it Daddy Jack's Cooking with the Blues. The ambient sound of the hood is the only distracting notion, but he's operating at blast furnace level and the smoke has to go somewhere. It's one-take filming at its finest. Real-time capture of the day in the life of a real chef.

[@jeffhubbard4688]

Actually several of his videos do have music coming in from the dining room, and it is the Blues!

[@slatlock4942]

Okay Spielberg

[@jamesredmond6699]

Yup

[@danacyr1791]

Here's a new drinking game. Take a shot every time Jack says "Bob"

[@steakwilliams4448]

Dana Cyr I think I might talk to Bob when I'm in the kitchen...

[@lingonberriesofwrath1836]

I did, and now I'm in the emergency ward getting stomach pumped.

[@Freedum_Fries]

im so drunk right now lol

[@SCOTIA444]

This is real cooking, I wish they had this on the cooking shows on tv, not interested in celebrities cooking or stupid competitions that don't use real chefs. I really learn a lot from this, thank you.

[@thomasmillott8061]

When I was a kid, I worked in a restaurant summers at Hampton Beach in New Hampshire. Every year, when the new kids started, we would send someone to another restaurant to borrow their bacon-stretcher or their cole-slaw curler. Some years, we would even get someone to fall for it. Those were the days!

[@thomasmillott8061]

@@ABikerLife I don't think you're getting my point. I'm joking. I'm not looking for advice on how to cook bacon. Where's your sense of humor?

[@philipklug7784]

It amazes me that he cooks over such high flame. I always think it's going to burn but it comes out perfect. Those pans he uses are my heroes.

[@bryphillip]

Its not the yellow flame you have to worry about its a tight blue flame that can really scorch, Asian cooks call it the breath of the dragon.

[@TheIkaika777]

He always burns the garlic.

[@bobm7275]

I loved the fact that all his pans were used, I hate video's that everything is brannew, is this the first time they ever cooked? To day I have a new opinion, they started as teflon, nonstick. Where did all the plastic go, in to the meals, I think yes. Yesterday I threw out 6 of my pot and pans and went to stainless, I think I did right.

[@philipklug7784]

bob m stainless and cast iron are the best. Cast iron skillets are cheap and bulletproof. You just have to know how to care for them.

[@IBOGW]

I think almost all the pans he used in his kitchen were Vollrath. They are all aluminum. I worked in many kitchens with them, and can tell just by the sound of them. They are an industry standard. Made in Wisconsin. You can them at any restaurant supply store.

[@jeffwilson3363]

Love the sound the skillet makes when he swirls it around

[@suearmstrong9597]

This is amazing....l have never seen such scrumptious food made with such creativity!!!!! Love it. 🍃🌎🕊

[@cryptochavez]

No measuring cups here just pure experience! Great job looks fantastic

[@petertrout8140]

When Jack asks “ you wanna try some?” You jump at the chance!!!!! Who would turn that down? Looks so, so good Daddy Jack!!!

[@jimcharles9867]

Nothing, but the best in dishes for the fortunate ones who either cook it or visit your establishment. We have to get up there on a long weekend.

[@eeeeee217]

This is a master Chef. He has a great crew to make this all star team. Keep the good work. I've got to come over there and enjoy this restaurant. This is what USA feels like.

[@gregchambers6100]

I'm just an electrician who loves cooking, but many of my restaurant customers bake bacon on parchment or paper on a full cookie sheet in the oven, 350º for 30 -35 minutes. Perfect every time.

[@carmelahilton9273]

Bob does a great job. That's a true friend

[@wowOKlol]

bruh goes hard with the garlic! love it!

[@claramckenzie6558]

You can not beat having a good friend for motivation. Thanks to Bob for keeping a good man up. My daughter laughed at me when I told her about my cousin that calls me around ten at night when she can't sleep and I start talking until my cousin is snoring and this has been going on for more than twenty years. Different type of story that still yields successful results. Peace be with you.

[@aljohn2670]

Feels like 1st semester in cooking school with the best professor

[@soireespinnin]

An amazing recipe. Watching this as I eat it freshly made... fantastic!

[@chaplinsrestaurant]

That's great, Alex, glad you enjoyed the recipe and made it your own. Keep on, keeping on. Good Gravy, Jack *Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com

[@petertrout8140]

Awesome looking meal, Jack! Can’t believe how easy you make this look. “Make your tongue slap your brains out”. Gotta love it!!!

[@LRPreserve]

I didn't see the green onions go in, Daddy Jack! Love your videos, brother!

[@jonathancairy8300]

Rest in peace- Jack was a great chef..... He will be missed. Also wanted to say- That is a very interesting BBQ SAUCE. I'LL

[@roxannebryce7448]

Let's hear it for Bob! I swear to gawd that between you, the BBQ Pit Boys (also in Connecticut) and Laura In The Kitchen, we will never be bored in the kitchen or backyard! We don't subscribe to any others. Just no time in our hectic schedule. You may only have 8,000 viewers but I honestly believe that every damn one them has learned some valuable insight to cooking!

[@kevinroberts361]

Add How to BBQ right w Malcolm Reed, the best !!

[@858493]

Again l keep coming back RIP Big Fella regards Doc from Down Under

[@dave1101]

Score of the bacon with a sharp knife make like a x at each end and it won't curl up

[@hardthrowingrighty]

Dave are you telling the legend how to cook? Be gone

[@hardthrowingrighty]

JD you got anything better to do ugly ass boy?

[@saykhelrachmones8668]

I can't wait to visit.

[@slippery396]

Thank you Bob !

[@robhub6420]

Nice creation, Jack! Looks absolutely delicious. I have to try this one. So many of your recipes I have to try. Have tried a few already, but lookin' to try many more! You have a gift/talent for food creation. Keep up the GREAT work!

[@zaktanowns123]

9:30 - unintentional excellent phrasing of the Dunning-Kruger effect

[@lonehunted]

Awesome sir. It amazes me how you make it look so easy given we realize it isn't when we try doing it. I guess that is where the experience comes in.

[@adamkushner5240]

Thank you from Heaven ❤😂your cooking

[@TheChasathome]

LOVELY! Thanks, Daddy Jack!

[@kariross6377]

I love watching your videos . I came across your Chanel about a week ago and I watch every day . You have a new subscriber from the good old peach state!!!!! I hope to be able to eat at your restaurant one day . God bless . Keep the videos coming ❤️❤️❤️❤️

[@roberthill4652]

Awesome daddy Jack keep it up you're the greatest

[@TheOilrigger]

Perfekt flamme...like this version of his kitchen best

[@mechfeeney]

Now I want an 8 burner billion BTU stove top in my kitchen.

[@Dr.Pepper001]

Amazing! No negative comments about cross contamination and all that bullshit some always seem to jump on.

[@Dr.Pepper001]

@@mr.timebombman2230 --- Cross contamination is overrated. The food get cooked at high enough temperatures to kill any bacteria. No big deal.

[@danielforest5923]

Daddy Jack! Never disappoints!!! KUDOS from David and Rome, from Keller, Texas!!!!

[@dhooter]

That looks exactly like Ernies BBQ in Ft Lauderdale. After 60 years its closed for good. Ill miss the Bimini bread they used to sell.

[@Tonithenightowl]

I bake my bacon in the oven on a cookie sheet sprayed with veg oil. 350 degrees for about 10 min or so. Never curls. Then I freeze it in a container. I also keep the bacon grease. Then when bacon is called for, I'm ready. Great recipe can't wait to try it.:o)

[@rondagoodlet5588]

Tonithenightowl Hi Great Idea, Do you freeze the Bacon and also the grease?

[@rondagoodlet5588]

Ronda Goodlet If so How do you use the frozen Bacon!

[@Tonithenightowl]

Ronda Goodlet You just give it 30 seconds or so in the micro wave on a plate lined with paper toweling. It's fully cooked from the oven so you are just defrosting and heating. I use it for breakfast sandwiches, BLT's, toss it in my baked beans or it can be used in a casserole. Nice part is you can take out only what you need. I will bake off a pound at time. It doesn't stick together in the freezer after it's baked. You can freeze the bacon grease but you don't have to. I just keep mine in a tight container in the fridge. It will last forever. Then when you want the smoky taste for browning meats or making fried potatoes, sauteing onions or frying an egg, you have it. Hope that helps Rhonda.:o)

[@rondagoodlet5588]

Thank you for the great advise and tips! I will try this method and love your Techniques! God Bless!

[@854Z]

That chicken looks scorching hot!

[@sjscoach]

Looks delicious, miss this guy's new videos

[@AB608052]

Man, if there is a better restaurant, I've got to see it. Near deaf on music, drunk on Sam Adam's, and chicken cooked in bacon. Never been to Connecticut

[@WalterHolokai]

This is awesome. This is the art of cooking. Cheers!!!

[@bridgesbushcraft]

Love your videos....I've made so many dinners from your cooking style. I don't cook your recipes exactly, however, very close! Originally from Oklahoma, and now live in Syracuse, NY....hope to visit your restaurant some day! Keep going with your videos please!!

[@chuckbixler3570]

Can’t wait to try this one. 😋

[@TILLMANc2]

Jack, teaching people your recipe's will take your cuisine to the world.

[@chaplinsrestaurant]

It's all there if anyone is interested Tillman, that was my plan. I'm awestruck by the power of KZbin. Thank You, Jack. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues

[@1995texasaggie]

@@chaplinsrestaurant Checkin' in on your Texas goods.......never seen chicken like this but I may give it a whirl. Whoop!

[@gregchambers6100]

As an electrician I have hundreds of clients who run restaurants, so I copy what they do in my home kitchen. Almost all put parchment on a cookie sheet and bake their bacon at 350ºF for about 25 to 30 minutes. Perfect every time.

[@chaplinsrestaurant]

That's usually layout bacon, more expensive and usually breakfast joints use it, a time saver for sure Greg. Best In 2021, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues for as little as a dollar a month. For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com

[@originalhgc]

"The more you know, the more you realize you don't know." Truer words never spoken. This is a description of the Dunning-Kruger effect: People who know less about a subject have a higher estimation of their own expertise, due to not knowing what they don't know. I now know just a tiny bit about Texas skillet bbq, but after I make it a few times, I'll know a lot more.

[@chaplinsrestaurant]

People are their own worst enemy by overestimating their skills and it haunts them throughout their life. They haven't learned the fundamentals, knowledge is power HGC! Be Well, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com

[@adamstewart4008]

He plays with it so much lol

[@bizz456]

I have got to get myself to Connecticut and check out Chapmen’s. Say hi to Daddy Jack!

[@6412mars]

It's a little late...RIP Daddy Jack 🙏

[@richardcole2893]

When I head up there next time to visit my cousin in Vernon,CT I will be spending some time there and pigging out! Love your video's.

[@ronaldzeigler9057]

Jack I played drums on king Curtis last album love the show

[@chaplinsrestaurant]

Damn, I';ll have to check it out Ronald!

[@rondagoodlet5588]

Tasty Goodness, Looks Mouthwateringly Delish. Thanks a Bunch for sharing, Thanks To Bob Too!

[@TessCooks4u]

Chef Jack, That looks awesome! Great job and you are sooooo creative. Enjoyed. :)

[@petertrout8140]

Yep, great job, DJ!!!

[@CraigArndt]

That looks amazing. Keep Bob working because these videos are fantastic.

[@jprz13]

MASTER OF THE SKILLET 🍳

[@jprz13]

MANIPULATER OF THE FLAME 🔥

[@ArchivingClownWorld]

Love you guys! Keep up the great work and be safe with this Coronavirus crap!

[@chaplinsrestaurant]

Thank You Wiseguy, You stay safe too!

[@outdoorswithlarryrobin]

Looks fantastic!

[@jeffwilley1622]

I live in alabama!I just watched bbq chicken,with bacon!You cook awesome boss!Looks like I got to get up to London for vacation!Just not when yall got a noreasta blowing in uh!

[@joshlane398]

cool the chicken in the bacon fat is all i had to hear

[@bridgetmiller117]

You cook sooo good!

[@zachwilli6170]

Any dish that starts with cooking some bacon is worth eating!

[@mattfelber6118]

Need to get a product called Bacon up its new on the market and it bacon grease that has been strained and repacked. It’s amazing! Anyway love the cooking!!

[@whitewolfgt21]

I'd be tempted to sell my soul to eat that right now.

[@760LAKERS]

“The more you know, the more you realize how much you don’t know” 💯

[@pauliecopez2683]

Hopefully I can go eat his food one day to confirm yumminess. Hope you live along time Jack. I need some time to save some coin.

[@chaplinsrestaurant]

Come, we'll hook you up Paulie, never turn a friend down. Peace, Jack

[@programmerx8455]

Yes!!!

[@justinparrish7350]

Raw chicken tongs, butter tub, and back to cooking.

[@mickeybuilds1]

I'm no chef, but shouldn't there be at least a little hand washing too?

[@bennyaoneblanco4626]

To him washing hands is a violation

[@bennyaoneblanco4626]

I'm a 5 star chef and honestly D you are super putting the ingredients together and adding your twist and skills... But honestly you need better hygiene and final presentation..

[@bennyaoneblanco4626]

I think he scrubs his body with that rag after work

[@bennyaoneblanco4626]

As u can see he had flour on his right ever since dipping that chicken I'm God knows for how long already contaminated flour, his ✋ is flour coated till camera stops Rolling

[@AB608052]

I just enjoy your videos

[@bennyaoneblanco4626]

Thanks Bob Jack

[@bloozedaddy]

make your bacon in a panini press....PERFECT

[@scottmurray8483]

My bowels opened just watching this. Love the fan above the bin ensuring some extra filth is blown into every meal.

[@rawinsonde1]

Scott, the "extras" are on-the-house !!

[@jonathonradke987]

One tasty treat right there!!!!!

[@vibe808]

This is a good one

[@JL-ip6zq]

did anyone not see the face at 3:22?

[@milljuice]

Dust the bacon with flour and cut the skin every inch before frying, stops the curling.

[@justifiedlife1595]

Boy that looks good.

[@IFIXCASTLES]

Bacon makes everything better!! Looks delish.

[@raylaity9984]

Put your bacon on wire cookie racks in baking sbeets and cook in oven for perfect flat bacon

[@MrJeffrs]

I’ve worked in a top notch kitchen. The chef is awesome. Too many germaphobes out there

[@likewhoa1030]

Mother of god...

[@bennyaoneblanco4626]

Hey Tom u want some before I finish it all!! Careful man it's gonna be! Wow!! Lol!

[@rorlowski77]

Use a bacon press for flat bacon.

[@Freedum_Fries]

laying on a baking sheet in oven really helps too

[@chrisdrummer200]

That looks so tasty !!

[@frankfaker519]

Yes, awesome. Skillet - Maybe it reached even Wunstorf.

[@jamesmathers9294]

What kind of blackened seasoning do you use

[@chaplinsrestaurant]

Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com

[@federicosalinas8839]

He mentions Texas a lot.

[@chefmesser420]

My first kitcchen job was as an egg cook at a high volune breafast place in Phoenix. We cooked our eggs in pans not a griddle so I had to learn quick how to flip the egg without breaking it in the pan. I practiced with a slice of bread and taught myself in a couple hours. Same with how to use a knife properly.

[@disabledretiredandhavingfu5926]

Good wholesome cooking I love cooking shows and it seems that all the shows on KZbin are full of bad words but not you thanks for being you sir I appreciate your work do you know how to make sessame chicken

[@josephshahbazi970]

Jack never ate anything he didn’t like 😜

[@detomasopantera1966]

That looks freaking amazing.... OMG 😍👌👌👌

[@FailWords]

Bob jack is the best!

[@kaidosbuddyagaindoberman9119]

Anyone know if this restaurant is still open, is he still a chef there??

[@jamiehoover9348]

Yep hes still there and open daily!

[@hoss-lk4bg]

sure miss that beefy doll paula

[@oneitalia2312]

Bacon that doesn't curl? Put each slice lined up on a cookie cooling rack placed over a cookie sheet.....IN THE OVEN....350° ...... 25 minutes or so......you'll have flat bacon strips and a panful of the Holy Grail of Flavor which is the glorious bacon fat! Pour the fat into something which holds the heat and store in the fridge.

[@rockgod8195]

Holy Shit turn your heat down 😂😂😂😂

[@cody4335]

Forney, Texas ? I went to high school there.