Southern Church Chicken

[@SmokyRibsBBQ]

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[@michaelailer5623]

I grew up in the Shenandoah Valley and this is the chicken we had at Fire Department Carnivals, Church BBQ and Family get togethers. Everyone has little tweaks to make it their own. Vinegar, oil, lemon juice, salt and poultry seasoning are standards, add on from there. Marinade overnight. Family BBQ we did 9 feet by 3 feet of chicken halves. We didn't have thermometer, it was cooked by the beer method. Chicken went on skin up,after 1st beer, chicken flipped and sauced, after 2nd beer flip and sauce, after 3rd beer start checking for doneness by twisting leg bone. Moves freely in socket, it's done. Some fundraisers will do 600 halves, 4 or 5 times summer to fall. I just did 110 pounds of leg quarters in an offset smoker along with 100 pounds of pulled pork for a summer get together. Thanks for recognizing my birthplace and bringing up great memories.

[@SmokyRibsBBQ]

I like your beer method for checking doneness haha! Thanks for stopping by and sharing that! We love this method of cooking chicken. I'm referring to my family and I.

[@Psalms144_1_2]

Live your beer method, excellent my friend.

[@CookingWithRy]

That looks perfect. I'm with you on those higher temps for the leg quarters!

[@SmokyRibsBBQ]

Thanks Ry! Yes sir, 165 just ain't gonna cut it on a leg quarter.

[@TheMayhem15]

The pleasure in Russ's face not just eating the chicken but sharing the knowledge.:)

[@SmokyRibsBBQ]

Oh man, this style of chicken is just so good. I think anyone would love this. Thanks for checking it out!

[@Ericsbbqwi]

Great video Rus. I'm definitely going to be making some of that sause the next time I grill up some chicken

[@SmokyRibsBBQ]

Thanks Eric! Man yeah, that sauce is where it's at brother!

[@TROYCOOKS]

Great looking cook Rus! I love a good vinegar based sauce. Great idea using the xanthum gum along with it!!!! Perfecto brother!!! Cheers!!!!

[@SmokyRibsBBQ]

Thanks Troy! I appreciate you watching! Cheers 🍻 brother!

[@roberthikade9759]

Great video cant wait to try it! I just bought a new thermopro pen and they are great.

[@SmokyRibsBBQ]

Thank you! Enjoy!

[@EverydayBBQ]

Whoa 😳 that chicken looked so nostalgic to me, brother! Reminded me of my grandfather and I cooking in the backyard. Love the Pit and thanks for trying the Saucy Bottom Rub. I really love that stuff!

[@SmokyRibsBBQ]

Yeah it goes way back in history Mike. You may have had this in the past for sure. That's a great rub and I have more to play around with! Cheers brother!

[@donevens4357]

Thanks Russ, I just had a lady ask me today if I knew how to do church chicken? They just opened a restaurant 2 months ago. This is no coincidence that I get home, and there is your video on this! I've enjoyed your channel for years. Thanks again old friend!!

[@SmokyRibsBBQ]

That’s awesome and right on time! Thanks for your long support! Very much appreciated!

[@thegalleryBBQ]

Chicken... The most underrated BBQ foods around! So friggen good, cooked so many different ways! Love that Pitts & Spits. Nice job Rus!

[@SmokyRibsBBQ]

I agree Tommy, and it doesn't break the bank either. Thanks brother! Cheers!

[@HankAaronJoseph19]

Why is everything under rated now days?

[@troyv8302]

I really like that pit Rus. I usually use butter with garlic on chicken but that mop sauce looked fantastic. Might have to give that a try. Thanks!

[@SmokyRibsBBQ]

Yeah, I'm loving this grill Troy! Very versatile. Can't ever go wrong with butter or garlic Troy!. I hope you try this for a change up and see what ya think. Thanks for watching!

[@teryniafielder7230]

You will not be disappointed with this mop sauce! It is FANTASTIC! It is similar to the one I used about 2 months ago!

[@SmokyRibsBBQ]

She knows!

[@rickmencell7870]

Excellent video!! My favorite marinade is the Cornell chicken marinade. What I like about it is there is no sugar in that recipe. And no chance for that to burn. Thanks for sharing Russ.

[@SmokyRibsBBQ]

Thank you and thanks for watching!

[@BeinMusic]

Awesome my friend

[@SmokyRibsBBQ]

Thanks 😄

[@maikalangelo]

Looks delicious. I want to make this on a kamado bbq. What dome temperature would you aim for?Would you suggest direct or indirect heat or maybe even both?

[@yesterkitchen]

1950s? You know I'm on board! I love the name. This looks fantastic! And I would totally add the crushed red pepper. Another winner Rus!!

[@SmokyRibsBBQ]

This is right up your alley for sure Jill! Thank you, and yes red pepper is a must, or at least it is with me :) Thank you!

[@BigLewBBQ]

Wow! Those leg quarters Really looked good. Thanks for showing us this one Rus.

[@SmokyRibsBBQ]

You're welcome Big Lew and thanks for stopping by and watching!

[@theathjr]

Chicken leg quarters were my family’s staple purchase for years because they were cheap. I love them to this day and can’t wait to try this method on my ol trusty Weber Kettle. Thanks Russ

[@SmokyRibsBBQ]

At today's prices, this is something anyone can do cheaply and still eat some mighty fine BBQ. Even if prices weren't high, this would still be one of my go to recipes. Enjoy and thanks for watching Tom!

[@1010QUEEN7]

Leg quarters will get you out of a bind

[@tomstestkitchen]

Chicken looked really good Rus. I have Xanthan gum but have been a little afraid to use it. After watching you I will give it a shot.

[@SmokyRibsBBQ]

Thanks for watching Tom. You more than likely consume Xanthan gum often without realizing it. It’s used in a wide variety of products.

[@BBQPITDOG]

Big thumbs up Rus! That sauce and the combo of flipping often is a winner! That was a tender bite for sure! Awesome info Bud! Y'all have a great week!

[@SmokyRibsBBQ]

Thanks Rob! Yes sir, that sauce turns BBQ chicken into something pretty special. I appreciate it and you have a great week as well

[@DeadBrokeBBQ]

Heck ya Rus!! I love a good grilled chicken 1/4 and those flavors you put on there sound perfect!!! That P&S grill looks awesome brother and I like how you can control the heat!!! But I just can't believe you didn't get a stain on that white shirt!!!! If it was me it would be a one and done after I get done cooking and eating!!! hahaha

[@SmokyRibsBBQ]

Yeah Jeff, I'm loving this grill and the way it's set up. Well in all honesty, Terynia seasoned the chicken and put it on the grill too haha. All I had to do was baste carefully to not stain my shirt, and eat. Thanks for checking it out brother!

[@Veehawk]

@@SmokyRibsBBQ Dibs!!!!

[@SmokyRibsBBQ]

@@Veehawk Haha!

[@valcomm5]

That chicken looks amazing. I love that sauce you put on it too. Great video

[@SmokyRibsBBQ]

Thanks Russ! I appreciate you stopping by brother!

[@ronnyglover6023]

Definitely going to try it very soon! Thanks Rus

[@SmokyRibsBBQ]

Good deal Ronny! Enjoy and thanks for watching

[@brianbriones5309]

Yes sir that looks amazingly good, that pit you got looks awesome! I love how it has a miniumal look to it but gets the job done

[@SmokyRibsBBQ]

Thanks, I appreciate you checking out the video!

[@bobbicatton]

I always appreciate the extra details you provide. Xantham gum, who knew!👍😊

[@SmokyRibsBBQ]

Thanks Bobbi, I appreciate that!

[@alpetterson9452]

I will definitely try this chicken. I prefer the fat rendered out of chicken too. Thanks for the vid.

[@MrSumerset953]

Great chicken video, giving this a try this weekend. Can you substitute the peanut oil due to allergies

[@SmokyRibsBBQ]

Thank you, and yes you could use any cooking oil of your choice

[@diannefau]

That music though, unfortunately I'm from the Philippines i can't try that. You guys are awesome. impressive Recipe.

[@SmokyRibsBBQ]

Thank you! I appreciate you watching

[@jeffnix3307]

My mom used to grill chicken legs in a very similar way. It was incredible.

[@MikeBrownBBQ]

I'm going to give this try!! Great video rus!!

[@SmokyRibsBBQ]

Thanks Mike! Yeah man, give it a try and see what you think. Thanks for watching!

[@michaelbaumgardner2530]

Being from N Carolina,I love my vinegar,and a good workout for the new pit...👍👍

[@MrEhole]

Reminds me of my grandmother's recipe. nice job sir.

[@SmokyRibsBBQ]

Thanks for watching

[@recipesquicksimple1750]

Meal goals❤💕 You're so helpful - Love it will try it😙😉

[@deniserichardson5948]

Good afternoon Mr Russ once again another amazing video I'll be so happy when you do your first cookbook I'll be the first one to purchase it. Also can you do another red fish video with the crab toppings?

[@SmokyRibsBBQ]

Thank you! I don't know if a cookbook is in my future, but you never know. Thanks for the suggestion. I'll save it in my to do list. Thanks for watching!

[@smokinwithskruggs]

Putting this in my Favorites!!!

[@LittleBearBBQ_Food_Original]

Love the look of that Cooker; Reminds me of my old Brinkmann...Which was GREAT! and put out a ton of food :)

[@SmokyRibsBBQ]

I'm really enjoying it. A true pleasure to grill on and I love the gas assist log starter function as well.

[@Jeeptj1300]

THATS SOME GOOD LOOKING LEG QUARTERS RUSS , I WILL BE TRYING THAT METHOD SOON

[@SmokyRibsBBQ]

Thanks, I appreciate it! Enjoy!

[@garytingler3222]

Rus, another must try recipe !! I like the color you got on the chicken .

[@SmokyRibsBBQ]

Thanks Gary! Hope you do give it a try!

[@garytingler3222]

@@SmokyRibsBBQ I will, I have enough of your recipes to start your cookbook.😁

[@SmokyRibsBBQ]

@@garytingler3222 Good deal!

[@jordesign]

I'm getting pretty serious about buying one of these pits. I'd love to hear more about, not much out there yet. Also looking at Hasty Bake, but this one seems better for me. Any more cooks using this coming up?

[@SmokyRibsBBQ]

I've got two other videos using it, and yes there will be more coming. I have a playlist on my channel with all 3 videos that I've done using it so far.

[@jonathansongco4302]

Looks so delicious.

[@SmokyRibsBBQ]

Thank you 😋

[@dwaynewladyka577]

Nicely done. I think that chicken looks excellent. I do like chicken thighs and legs. So much flavour. Cheers, Russ! 👍👍✌️

[@SmokyRibsBBQ]

Thanks Dwayne, I appreciate it man! Cheers!

[@saucybottombbq]

Amazing looking chicken Rus! Thank you for showcasing Saucy Bottom BBQ Barnyard Magic!

[@SmokyRibsBBQ]

Thank you, and thank you for the rubs and sauces! Looking forward to trying the rest!

[@mammoths100]

Thanks for another great video, always fantastic content here. That mop sauce is a must try and in the books, do you think there would be any value to marinating the quarters in the sauce for a few hours before grilling?

[@SmokyRibsBBQ]

You're welcome, and thank you! No, there is no need to marinade. Just baste the entire cook. The vinegar and salt really helps retain the moisture and the flavors penetrate.

[@Mankitchenrecipes]

That chicken looked perfect Russ! I haven't had Southern Church Chicken, but it sure sounds delicious! And that Pitts & Spitts is sweet!👍😋

[@Mankitchenrecipes]

Hey Russ, I went to check out your Shorts channel but the link doesn't take you anywhere...

[@SmokyRibsBBQ]

It’s good stuff! I hope you try it!

[@SmokyRibsBBQ]

Thanks for pointing that out. Not sure what happened but the link should work now

[@davidrussell631]

Just the other day I put two bags of leg quarters on my big KJ. Yeah, that’s 20 lbs and I obviously had to employ my extended grate. Although ceramic grills are known for getting good chicken skin, though, I still had to finish most of them direct to crisp the skin. Been a long time since I did Cornell style chicken but you can even do it in a Weber kettle with good fuel. Although the Cornell method usually calls for marinading if there was ever a case for brining this style of grilling is it since it’s such an inefficient way to cook. Cool tip on the xanthum gum!

[@Nick-gi6ym]

Thank You Russ nice grill

[@mikerogers9711]

Great cook Rus, need to give this a try 👍🏻

[@SmokyRibsBBQ]

Thanks Mike! I hope you do give it a try

[@shaneparrish1987]

Looks good,you know it's good when it comes off the bone with no effort

[@SmokyRibsBBQ]

Yes sir!

[@mikemosley4865]

Yummy !! Awesome !!

[@SmokyRibsBBQ]

Thank you 😋

[@Mickcotton]

Absolutely Amazing 😻. Thank You So Much 😊

[@SmokyRibsBBQ]

Thanks MIke, I appreciate you watching!

[@blakelylarsen5893]

Awesome I love it

[@SmokyRibsBBQ]

I'm glad you like it

[@dyates6380]

Looks fantastic!!!!!

[@SmokyRibsBBQ]

Thanks, I appreciate you watching!

[@dweb2275]

Lucky to have family that lives in Western NY. They ship me marinade from Sterns Chicken in Hornell, NY. They call it fireman's chicken.

[@SmokyRibsBBQ]

Yes, very similar recipe

[@demetriusvinson7183]

Awesome 👍😎

[@SmokyRibsBBQ]

Thank you! Cheers!

[@demetriusvinson7183]

@@SmokyRibsBBQ I'm doing chicken thighs tonight for dinner Cornell style hope it comes out looking good as your chicken 🐔🍗

[@SmokyRibsBBQ]

Good deal! Enjoy!

[@marklawrence76]

I haven't made it but it's worth trying.

[@SmokyRibsBBQ]

Most definitely worth trying! Enjoy!

[@805BBQJUNKIE]

Dang that's a really nice mop sauce and chicken had great color I would like to try this recipe out some day Fire Rus

[@SmokyRibsBBQ]

Hey Jorge, you should definitely try it! It makes for very tender, juicy and flavorful chicken. We love it! Thanks for checking out the video!

[@805BBQJUNKIE]

@@SmokyRibsBBQ for sure my brother love your channel

[@mikeoreilly4020]

God that looks good. How long did you leave the chicken over direct heat? You mentioned it was a 3 1/2 hour cook, but it looked like you finished it on the cool side.

[@SmokyRibsBBQ]

Thanks! After about 1.5 hours the chicken had the color I was looking for over a low direct heat, so I went indirect, but kept flipping and basting till I got the internal temperature I was looking for. Turned out fantastic. Thanks for watching Mike!

[@edarrington3280]

Looks great Rus!

[@SmokyRibsBBQ]

Thanks!

[@kimonanda]

How is the Pitts and Spitts vs your Santa Maria? Looks like they both have similar capabilities with the raising/lowering. But this one you can close the top on it.

[@SmokyRibsBBQ]

Similar but different. You have more range on a Santa Maria or at least on mine, but the end result is very similar

[@kimonanda]

@@SmokyRibsBBQ Thanks Russ. I live in Hawaii and getting a Santa Maria delivered over here is just...sigh. Maybe the P&S would be more reasonable. BTW, been subscribed to you on my main account for years. Love your channel!

[@SmokyRibsBBQ]

Yes, that may be more doable. Thank you for your long support!

[@KenbismoimaginatioN]

great channel, happy weekend

[@SmokyRibsBBQ]

Thank you! You too!

[@spell173]

Question on your grill, would a pork butt are a spatchcock turkey fit with the lid closed?

[@SmokyRibsBBQ]

Yes, absolutely

[@spell173]

Thanks for the reply

[@brian48williams]

Looks good Russ,,this is very similar to cornells.

[@SmokyRibsBBQ]

Thanks! Yes it's very related. More of a southern version of cornel chicken.

[@ronrichardsonjr.6330]

I use a mop real similar to that gonna have to give that gum thing a shot and more 🍋

[@BBQROCKSTAR178]

Wow! I grew up in the Deep South my entire childhood (Florida, North Carolina, South Carolina and Alabama). I’ve never heard of this recipe, but you had me at lemon! It’s neither white sauce or red sauce….it’s kinda neutral I would guess? Looked very flavorful that’s for sure…..Rus….thanks for sharing, man!

[@SmokyRibsBBQ]

Hey John, thanks for checking out the video! I hope you give this a try man! It's southern BBQ chicken at it's best. Old but true and proven recipe!

[@BBQROCKSTAR178]

@@SmokyRibsBBQ thank you Rus, for showing me something “new”. I love to learn new recipes and methods….this is gonna be fun! Have a great week, sir!

[@SmokyRibsBBQ]

You’re welcome John! You too brother!

[@teryniafielder7230]

This is actually out of the Shenandoah Valley of Virginia. They would make a ton of this and what was left over was used in Brunswick Stew. Man, I lived there in my late 20’s and this is some of the best chicken in the world!

[@1010QUEEN7]

Nice pit

[@SmokyRibsBBQ]

Thanks

[@notallsmoke]

Mr. Rus as I was looking for the burger video I stopped here and glad I did that chicken looked so! good. I like that sauce. Xantham Gum, that's a whole other level I trying to get to👊🏼

[@SmokyRibsBBQ]

Glad you enjoyed it

[@victorcocco8033]

Subscribed and liked today great channel .

[@SmokyRibsBBQ]

Thanks, I appreciate you subscribing!

[@SanJoseDale]

This looks great, I need to follow a low carb diet so Xanthan Gum is a staple for me. This recipe is next up.

[@SmokyRibsBBQ]

Perfect! Enjoy it and thanks!

[@dawsonian2000]

Hey Russ! Don't be killing that great intro theme song! But I know your recipe is going to make up for it. :)

[@SmokyRibsBBQ]

Haha, thanks, I hope you enjoyed the video.

[@dawsonian2000]

@@SmokyRibsBBQ Most definitely, Russ! After making my comment, I watched the video and loved it! I will definitely be using your recipe on either my PK or ASmoke grills. Being a native New Orleanian, currently living in FL, I would love to meet you and share some culinary experiences. My mother was the head cook at an old restaurant in New Orleans called Ponsaa's MidCity Restaurant on Canal St. back in the 60's and early 70s. I learned a great deal from her and carried it forward to future generations in my family. Russ, I have been a fan of yours for a number of years and love that we have much in common with seasoning blends, techniques and recipes. Keep it going the way you are doing it, my brother!

[@SmokyRibsBBQ]

@@dawsonian2000 Good deal, it's a very good way to grill chicken. That's awesome that you were able to learn so much from your mother and pass it down! Thanks for your long time support to my channel, and maybe we can meet one day. Thank you!

[@Evan3783]

Russ, have you tried grillin in a Tandoor?

[@SmokyRibsBBQ]

No

[@johnnunez17]

❤️❤️👍

[@SmokyRibsBBQ]

Thanks for watching!

[@KillerMillerQue]

Man... that chicken looked great Rus!👍🏿that pit looks like a winner too, I can definitely see how that works well with chicken. I'll be on the lookout for more videos from you cooking on it. ✌🏿👊🏿💯💯

[@SmokyRibsBBQ]

Hey what's up Joe? Thanks for stopping by and watching! I watch a lot of your videos. That fried rice looked KILLER! Yes sir, the Pitts & Spitts is perfect for this kind of chicken. Thank you!

[@KillerMillerQue]

@@SmokyRibsBBQ You da man Rus! I'm glad you've been enjoying it, yes that Fried rice was AMAZING! Keep paving the way, I'm rolling right with you!👊🏿💯

[@skullclot420]

Russ is the boss

[@SmokyRibsBBQ]

Thanks, I appreciate you watching!

[@TRIPLEBsBBQ]

Ooooooooh budy! Finger linking good 4 sure man. Damn it boy. Got to love some vinegary chicken. I don't believe my white shirt would've made through that taste test hahaha. Great job as always 👏 now go wash it all down with a few cold ones 🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺or 10 🤣

[@SmokyRibsBBQ]

Hey Mike! Yes sir, finger licking good for sure! LOL, that shirt was the coolest one I could find for such a hot day in the sun 🥵 This heat is brutal brother, but you already know that LOL! Thanks Mike, I appreciate it!

[@TRIPLEBsBBQ]

@@SmokyRibsBBQ 🍻🍻🍻

[@johndavidson940]

I am with ya on the hind quarters. Sometimes they can be pretty sloppy given all the fat. But cook the fat out of them and it is a nice meat. Moist, tender and like you say, some crispiness Not crispy like a breaded chicken, but crispy enough. And cheap to. Price recently went up. $5.99 for a 10 lb. package. I can still afford that!!!

[@SmokyRibsBBQ]

Yes very affordable still. That's one reason I did the video. People are struggling right now, and I'm sure high dollar proteins is simply not on their radar right now. Thanks for checking the video out!

[@wesleymitchell3614]

The history is always important sir. Lol

[@SmokyRibsBBQ]

Well it’s more interesting to me, but that’s just me.

[@wesleymitchell3614]

@@SmokyRibsBBQ I'm a history buff buddy I have to know. Lol

[@SmokyRibsBBQ]

@@wesleymitchell3614 I am too, especially where recipes come from, but if I talk to much on these videos about it, people will back out. Most are more interested in just knowing the recipe. I've learned that from experience. I've been called a blabber mouth plenty of times LOL! Thanks for watching the video

[@eshelly4205]

Why not use egg?

[@SmokyRibsBBQ]

I like to cook the sauce to completely dissolve the salt, and marry the flavors better. A raw egg would cook. Plus I mop the sauce one final time at the end. I don’t want raw egg on my chicken. I think this is a simpler and better way to get even better results

[@eshelly4205]

@@SmokyRibsBBQ got it!! Thank you

[@MayorofNumber3]

I guess xantham gum is way cheaper than using eggs especially for large quantities.

[@SmokyRibsBBQ]

I keep it on hand for many things, and using this prevents me from having to trust a raw egg

[@nathan0717]

Russ did it again 🔥🍗💯

[@teryniafielder7230]

Ok everyone. This is the best chicken in the world and I don’t like chicken! That vinegar and lemon with the salt and pepper, 🤤! Just the smell of the sauce was making me hungry! Once we had the chicken on the grill, my stomach actually started growling! I lived in the Shenandoah Valley for a few years and they still had nothing on this!

[@SmokyRibsBBQ]

Preach it girl! 😂🤤😋

[@1dtremusic]

First

[@SmokyRibsBBQ]

Haha 😂

[@kenjoseph6603]

Cornell chicken is nothing like Alabama white sauce chicken

[@SmokyRibsBBQ]

Eggs, oil = mayonnaise They are related

[@rickross199]

Cornell chicken is much closer in flavor to what you've made here. It's completely different in flavor than Alabama white sauce. The eggs also help crisp the skin. We call it fireman's chicken up here 😂. It's made for every fundraiser you can imagine. Of all the delicious chicken recipes out there it's my favorite.