Classic Texas Skillet BBQ Chicken

[@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

[@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

[@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

[@tomhazi6935]

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

[@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.

[@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.

[@suearmstrong9597]

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

[@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.

[@cryptochavez]

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

[@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?

[@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.

[@jeffwilson3363]

Love the sound the skillet makes when he swirls it around

[@michaelmacdonald9493]

RIP loved your recipes.

[@petertrout8140]

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

I've never been to Texas, or even the United States, but the more I see of Texas the more I like it. Jalapenos, tomato sauce, chilli, cheese, I love it all.

[@rigger314]

RIP Big Man you'll be missed

[@wizardofhoz7216]

Miss you Cookin’ with the Blues, RIP YOUNG MAN!!!

[@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.

[@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.

[@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

[@petertrout8140]

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

[@carmelahilton9273]

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

[@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

[@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

[@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 !!

[@LRPreserve]

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

[@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!

[@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.

[@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

[@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.

[@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!

[@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!!

[@TessCooks4u]

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

[@petertrout8140]

Yep, great job, DJ!!!

[@danielforest5923]

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

[@wowOKlol]

bruh goes hard with the garlic! love it!

[@858493]

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

[@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.

[@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.

[@zaktanowns123]

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

[@adamkushner5240]

Thank you from Heaven ❤😂your cooking

[@CraigArndt]

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

[@aljohn2670]

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

[@saykhelrachmones8668]

I can't wait to visit.

[@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?

[@TheChasathome]

LOVELY! Thanks, Daddy Jack!

[@slippery396]

Thank you Bob !

[@WalterHolokai]

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

[@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 🙏

[@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!

[@TheOilrigger]

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

[@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!

[@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

[@sjscoach]

Looks delicious, miss this guy's new videos

[@mechfeeney]

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

[@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

[@rondagoodlet5588]

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

[@ArchivingClownWorld]

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

[@chaplinsrestaurant]

Thank You Wiseguy, You stay safe too!

[@ronaldzeigler9057]

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

[@chaplinsrestaurant]

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

[@854Z]

That chicken looks scorching hot!

[@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

[@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!!

[@IFIXCASTLES]

Bacon makes everything better!! Looks delish.

[@chuckbixler3570]

Can’t wait to try this one. 😋

[@bennyaoneblanco4626]

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

[@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

[@adamstewart4008]

He plays with it so much lol

[@jprz13]

MASTER OF THE SKILLET 🍳

[@jprz13]

MANIPULATER OF THE FLAME 🔥

[@markmaira6146]

Tip I use my burger smasher to keep the bacon flat.

[@bloozedaddy]

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

[@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

[@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

[@760LAKERS]

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

[@likewhoa1030]

Mother of god...

[@whitewolfgt21]

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

[@detomasopantera1966]

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

[@frankfaker519]

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

[@zachwilli6170]

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

[@outdoorswithlarryrobin]

Looks fantastic!

[@MrJeffrs]

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

[@AB608052]

I just enjoy your videos

[@milljuice]

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

[@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

[@bridgetmiller117]

You cook sooo good!

[@programmerx8455]

Yes!!!

[@bennyaoneblanco4626]

Thanks Bob Jack

[@joshlane398]

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

[@jonathonradke987]

One tasty treat right there!!!!!

[@bodyshopwiz]

Jack never ate anything he didn’t like 😜

[@justifiedlife1595]

Boy that looks good.

[@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 !!

[@vibe808]

This is a good one

[@chrisdrummer200]

That looks so tasty !!

[@geeknthebeauty2826]

I know this is an old video, but i'm from Texas & there is nothing Texas about this... although it does look yummy as hell

[@rorlowski77]

Use a bacon press for flat bacon.

[@Freedum_Fries]

laying on a baking sheet in oven really helps too

[@geofftaylor6]

Love your videos Jack! Just a question with your chicken parm,... what’s the reason you smash it SO thin? I personally like it left a little bit thicker (and it doesn’t get holes and fall apart). Just my personal thing. Really love how you often do everything in one pan. Really efficient cooking. Cheers from Melbourne Aust.

[@FailWords]

Bob jack is the best!

[@makwabid69]

The tang from that pepperoncini juice must be mmmmmmmmmmm

[@jellydee123]

Looks delicious as with everything you cook my man.

[@chrishoover376]

Your rescipes are amazing jack great job...

[@jandcmotorwerkz5097]

would pickled jalapenos work in place of the pepperoni?