Easy BBQ Chicken Recipe on the Weber Kettle! | Chuds BBQ

[@alexelias9376]

Correction! Vents above the meat folks!!!!! Awesome content Chud! Love the weber series!!!!!!!

[@Suriprofz]

??

[@AnhDonoi]

I thought I was going crazy. He clearly had the vent over the meat but he said over the fire so I was wondering if he switched the position of the grill part way through

[@raidernation5237]

I was thinking the same exact thing!

[@cutl00senc]

If you’re using wood chips, definitely need the vent to be over the meat. If you want to slow down the process, put the vent over the fire or close up the bottom vent a little

[@hartzellaerialproductions527]

@AnhDonoiI thought I heard him wrong then rewatched that little clip like 5 times🤣

[@nevereverbeendonebefore]

Chicken leg quarters is one of my fav cuts too. Easy, fast, forgiving and, most importantly, delicious!

[@jasonpettis4691]

The most underrated cut of meat in all of BBQ. I think this is because most people don't put any real effort into cooking them. They are usually thrown in as an afterthought.

[@gleichg]

I'm a cheapskate this is all I buy. And they're always on sale. As a matter of fact they're 2 for 1 at Kroger.

[@brianjamal2771]

I've Been Saying That For The Longest!!!!

[@24kachina]

Outstanding. Truly a testament to what proper BBQ is about - a cheap cut prepared well with a wood or charcoal fire. Brisket = Not Cheap. Chicken quarters = best meat value ever. I seasom them and throw them on homemade ugly barrel cooker and forget them for 50 minutes. What did some "guy" with bad hair say, "winner winner, chicken dinner." Thanks Senor Chud!

[@MrBullet888]

I'm addicted to chicken thighs personally. 2 charcoal baskets in the center, thighs around baskets and high temp. Works every time. Can't find duck fat spray around me so I use olive oil spray. Does the job. Great video. 👊

[@MrWillowbeard]

Nothing wrong with a simple cook. Excellent video, as usual!

[@mrsheehy9896]

Looks good! At 2:45 you said place vents above the fire but you placed the vents above the chicken. I’m new to barbecue what should I do place those vents over the coals or over the chicken? Thanks so much.

[@dorseykindler9544]

Over the food. I think he just misspoke on accident.

[@etcetc3800]

Thanks for giving a correct realistic time for quarters. Most articles and videos say 20-30 mins which is BS.

[@SoGodDamnLonly]

Simplicity is king.. Thanks dude

[@AndersonsSmokeShow]

I love some super simple chicken! One thing that I do quite a often (which I stole from my mom), is marinade the chicken for an hour or two in some Italian salad dressing. Its one extra step but adds a nice little 4th dimension. As always, great video Brad!

[@GyreneJohnny]

This is a bit off the BBQ chicken but Italian dressing is great for a swordfish or marlin steak marinade before grilling too.

[@blakeumthun8128]

@@GyreneJohnny I've been struggling to make marlin taste worth a shit when it's cooked. Great tip!!!!!! I'm gonna try it this weekend.

[@darrellbilbrey2152]

Feel a "you know the drill folks" t shirt coming up

[@FlossinBBQ]

So glad you mentioned the cooking spray. Such a easy go to hack for BBQ chicken. Great results.

[@stevenw350]

I love the vibe! Subscribed and liked!

[@CecilWoodley]

One of my favorite cooks and the exact meal that got me into smoking. This takes me back to roots, chicken quarters and a webber... my happy place :)

[@marcostorres4742]

This Kettle Series made me get on FB Marketplace for a month tracked down CLEAN one under a $100

[@daviddesmond2143]

I just got a nice Weber for $50 with a charcoal starter, My 3rd Weber!

[@zachary9009]

Fuckin shit yeah

[@aQueDog]

Dude, you are an incredible cook. Simple cooking is best this ever on a small Weber grill. No Question!

[@williamjohnson7340]

Wonderful vid Brad keep up the good work love the channel and yes simple chicken smoked is always delicious!

[@brandonholland1150]

I just had the best ever BBQ chicken following this videos thanks so much

[@38-329]

Thank you ! This is dinner tomorrow night for sure

[@C-Mah]

I was planning on trying the Brad's Crispy Chicken Thighs recipe out and had a quartered and salted chicken in the fridge. Things happened, decisions were made, and I didn't have 3hrs to cook. Que this video. These two videos saved dinner.

[@chrisdover8014]

I cookednthese for a fundraiser at my church one time. Cost me $50 for the meat (at the time) and had enough to make about 100 plates. Did another 100 plates of pulled pork. We ended up raising over $1000 that day.

[@dannymartinez8522]

Like it when he says ..uuwwww too hilarious 😂

[@zman7953]

Cooked chicken thighs and Pichana in a foil boat you're brisket style on my UDS..They both were delicious....Cheers Brother

[@alveus8205]

I’m with you totally. So often, all I want is bbq chicken quarters on the Weber kettle.

[@theprinceofliberia6793]

I enjoy just listening to you. But you're absolutely right, sometimes the sinlmple is great Great video

[@nicksmith5108]

Appreciate the easy but wonderfully done Weber series. Convinced my wife to get me one untill I can get a real offset eventually. Thank you.

[@Watchdog_UFOtestpilot]

As an owner of a Yoder Kingman, there is always a use for a grill as well as an offset so you won’t regret it. FWIW, Costco online has the Weber kettle deluxe 22” for $329.

[@MultiHippie13]

You should do a video showing all the different cuts that can benefit from an overnight heated rest. Or how to foil boat cuts others than brisket and pulled pork.

[@williammueller768]

Thank you for keeping it simple. This is what I am grilling tonight. 1/2 of them I'm using only Italian dressing. The other 1/2 will have The General's Maple Mayhem as the binder with Dano's Original seasoning. Not sure if I am going to use BBQ Sauce for the last fifteen minutes. Again, thank you for a simple cook

[@johnswag7083]

About what temp is the meat cooking on during that 45 min?

[@69FOSTER]

I noticed the chicken quarters were not flipped over on the other side. Is it not necessary to turn the leg quarters over half-way through?

[@Loksta_1]

How do you keep the skin crispy when doing events? My one goes like leather after a while

[@samuelarenas7033]

Agreed chicken is always overlooked smoked or grilled 💯

[@John-pc7tl]

Hello Bradley, I would like to see if it's possible to smoke pork chops or a similar type of cut. How would you brine/season/sprits. Thanks

[@BehindTheFoodTV]

The unsung hero of the BBQ world lol. I thought that was me! 🤠

[@cookwithafreen]

Wowwww so yummy😋 and delicious😋 recipes thankx fr sharing such an amazing🤩

[@thecheons6392]

Wait. What temperature should the kettle be? (Given that the Lid thermostat is sitting on the fire and the chicken is indirect)

[@MM-sq5pf]

Good stuff Broseph

[@kamuller925]

Looks great. Any chance Pork Steaks will be part of the Weber Kettle Series?

[@ChudsBbq]

maybe 😉

[@kamuller925]

@@ChudsBbq I’ll keep an eye out!

[@meangene8437]

Just love your channel

[@tazewellelconquistador888]

Brad Love your Channel....Hilarious as all get out.... The basics is the foundation to getting even better no matter what your doing.. Your Weber Series is kick A$$...

[@mikebowerstv]

Man you are right these just scream summer. Every year I cook this with potato salad and baked beans.

[@narbekalantarians6269]

That really is the unsung hero of bbq

[@512TexasRed]

If we wanted to do this recipe on an offset what temperature do you like shooting for?

[@shopmanabc]

You should make beef chorizo sausage and pork chorizo sausage and compare the two,but make it mexican style,oldschool,love your show Bradley.

[@bayjustin3885]

It ain’t verified until the taste test is confirmed …. ❤ Good doggy 😂

[@limpanskok]

A Happy Midsummer from Sweden

[@corpiper]

Love the channel, got me into smoking on a webber. Looking into getting a big offset, but was wondering, how much wood do you need for like a brisket cook? Live in Connecticut and trying to price out wood suppliers around me. Trying to price out how much a cook will be.

[@kinglouie4115]

Water in the kettle bottom?

[@brycefineran]

Can you maybe do Roast beef on your Weber? My Mom used to make the best, Have not had a good charcoal roast in 20 years.

[@CatScratch244]

Heck Yeah Brother 💥 Have a great Week!

[@matthewkenna1053]

Vents above the fire? Thought it’s best to leave vent-over the food?

[@anthonycollari2134]

You’re the man bro!

[@justinnelson1483]

Got me a yard bird ready to go on the pit later this afternoon for a quick meal before I head to work. Sometimes you just got to keep it simple!

[@digital_crickets]

Dude... Not only is your BBQ Game strong, but you are just a lot of fun to watch! Your videos sold me on a Slow N Sear! I have a Corned Beef smoking into Pastrami on right now, and it smells "Dee-liss-ee-us!"

[@randalhodson3877]

Where did you get shicken with three left legs

[@jimpetersMontreal]

I didn’t get what temp you ran at. When I do chicken, it usually hits 165°F in much less time than you ran

[@kylecollins6835]

Gotta love it Brad!

[@CatfishandCrappie]

Love em! Looked great bud!

[@RBCbomber]

Can we see some kebob/skewer content for the Weber series?

[@scottzielinski770]

Thanks! Love to have more chicken videos.

[@shawnmaver797]

Do you have any good side dishes

[@georgecampbell2279]

love your videos. Can you make sausage slammers from South side market in Elgin Texas. Thanks.

[@jclark7000]

Making some quarters on the weber tonight after work. 🍗🐔

[@Sbrandon12]

Awesome vid! 👌

[@abc-ed1nr]

What temp does he cook at

[@MoesSmokeStackGrill]

Yessir! This is what I’m making tonight! 🔥🔥😝

[@Uchiha-956]

This video made me buy a bbq pit and become a bbq aficionado

[@ggarfish1]

Bradley, may I ask what type of blower do you use on the lump to really get it going? I see many mini blowers on line/Amazon, but most are pretty expensive. Thanks in advance.

[@sourPollo]

Did you wash it?

[@charlieellenburg3465]

I'm asking a serious question here lol. U said to keep the vents over the fire but you had the vents over the chicken and I think the fire was on opposite side. Or call me crazy

[@connorbayse1794]

He meant over the chicken, vents over the mean opposite side of the fire promoted good airflow over the meat

[@tarnis3d]

Looks good, any real reason to bother with the bbq though? Over 100deg here in Houston... Sidewalk works.

[@Gusiscool91]

What temp was the pit at ?

[@pecenak21]

I have often said that Chicken is the BBQ of the northeast US. You can find a chicken BBQ at almost any firehouse, church, or school event.

[@jessanddavidboham8014]

That looks absolutely amazing I'm getting ready tonight to do some leg quarters of chicken on my charcoal grill it's a shallow grill square-style so it really has no room for indirect heat but I'm going to do my best and yours looks so good I also have some type of sauce that I got from a cherry festival which is a garlic and something blueberry or garlic and something or other but man I can't wait to try it out tonight and I hope it turns out just as wonderful and delicious as yours and this is my first time watching your channel and man I have liked and subscribed already and I can't wait to see more of your videos thank you so much.

[@peterlin708]

What spicy bbq sauce was that?

[@dbcoh]

Vents above the food, not the fire, right @chud? 2:49 timestamp

[@ChudsBbq]

Yeah.. words are tough haha but yea vents over the food

[@TheStraycat74]

I found a used Masterbuilt Electric smoker (MC30? I think, ti's smaller) for cheap ($80 when they are $400 at homedepot) and have done a couple chuck roasts that have been really good. trying same cut of meat with different woods to see what flavors the wood imparts to the meat. Cherrywood did Wonderful things! Pecan was different. hickory was classic. the Jack Daniels wood was disapointing. looking to hit a set with Applewood next.

[@SirGrogg]

Do you have a vid or an upcoming video on chicken breasts. Mostly about how to keep them juicy on the grill? Thanks for all you do the bbq community!!!

[@lx2nv]

Looks good man! Never thought of glazing the skin...I'm doing it stat.

[@ericwhittington4133]

Can fit 2 chickens on there spatchcocked. My favorite way to cook them.

[@diecuttingsolutionsinc6745]

What temp are you grilling at

[@firghteningtruth7173]

Most likely 250-300...closer to 300 if I had to guess.

[@bpiii7638]

Just earned a subscribe and a chub rub order. Making this today and made your Turkey breast recipe a few weeks ago. 🍻

[@kazmcclure3925]

what BBQ sauce was that?

[@ArielReitner]

Love your channel man! Following you from Israel. I was thinking about trying to make smoked beef toungs pastramis on my UDS smoker. Never tried it yet but thinking it would be a treat. Any thoughts on that? Would be great to get tips from you.

[@littlebob1261]

Cheers Chud!!!

[@goldar4846]

When is the vid showing the chud grill build coming?

[@KeithJDavies]

Using my 22" Weber (i.e. same one you had here) and a vortex (truncated metal cone... I don't remember seeing Bradley use one on the channel) I've done ten legs in a batch. A little cramped but doable, and I probably could've gone to twelve if they were all from the same side instead of from both sides.

[@flametechgrills]

Great video Bradley. Sorry for trolling, How do I get you to review Smoke and Sizzle from FlameTechGrills?

[@danielploy9143]

It’s quite hilarious reading the comments where people seek out help from this guy, he seldom answers your questions.

[@jamesbenigni6659]

Your content is amazing, you deserve your own show. Is there a way to advertise for you?

[@sridgway54]

Thought you were going to make some Alabama White Sauce!

[@the_whiskeyshaman]

Awesome stuff. Did you add that other temp gauge by the vent

[@scosee2u]

Try this with turkey too!

[@scottbook6775]

Let's see that crazy way to cook the same thing!!

[@SmokinBeausBBQ]

"vents above the fire as always"? You mean above the meat right? so the smoke can travel around the meat and not straight up?

[@ernieg3829]

What up chudd...got a man groupie from Mcallen, Tx lol keep up the fantastic content coming brosefina😁😁

[@taccosnachos]

Shoutout to the RGV!

[@armandoa5468]

Weslaco Texas here brother!

[@robertorobato1748]

At what temperature did you cook it at?

[@xwright]

I ran a temp probe once using a similar method as him (no slow n sear, used briquettes instead of lump) - it was running at about 400. The bone-in legs are pretty bomb proof, I don't use one anymore and just pile a chimney full of charcoal on one side and put the chicken on the other with the vents about 75% open.

[@robertorobato1748]

@@xwright cool thank you!

[@ArghjanDutchpirate]

Man, if reincarnation exists, I’m coming back as the dog of Bradley Robinson😂 The dog gets to taste all the great cuts too, and his boss shows his love and affection with all the great food.👍🏼 Great video as always👍🏼 Question: you have one test run on a pellet grill, and you weren’t even disappointed on the results. Would love to see if you’re able to smoke a homemade sausage on that, as you’re normally doing that on the offset smoker, as it’s easier to reach those low temperatures, because most pellet grills start around 160 degrees. I’m seriously wondering if you can pull that off🤔 Keep up the great work, and greetings from the Netherlands 👍🏼

[@Unrealpb]

Its all fun and games till he makes an authentic Chinese dish on the grill. Then you will regret being that dog! :P

[@ArghjanDutchpirate]

@@Unrealpb lol 😂 if you look at it that way, it used to be an honor to die for your leader back in the ancient days and culture😜

[@shawngillogly6873]

Grilled chicken is simple, fun, and tasty. Even I don't screw it up. often😂