Summertime Cookout ~ Classic BBQ Chicken

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[Music] man it is hot but summertime here and this is a time of the year that we love to grill I know a lot of you do too and today I’m going back old school just the way we used to do these summertime cookouts and it always involved barbecue chicken now I’m going to show you the way that I learned how to do barbecue chicken many many many years ago and I’m talking about the 70s when I was 19 20 years old this is the way me and all of my friends would do barbecue chicken I’ve already got the charcoal lit getting ready to prep some chicken and we’re going to get it on here and get this underway if I didn’t mention it I am using the pits and spits adjustable Flat Top Grill by far my favorite Grill I’ll take this over any other Grill any day because as you can see you got all of this cooking area plus you got extra space here you got all this adjustment up and down you can dial this thing in anywhere you want it you can also do low and slow barbecue with it so now let me briefly explain the way I prepped this chicken I did get my wife to helped me and she rubbed all these chicken pieces down with yellow mustard just regular yellow mustard then she seasoned it with salt and pepper and that’s it that’s the only seasoning it gets the barbecue sauce itself is going to add a lot of the flavor that you’re going to experience from this chicken now what the mustard is far it’s not a binder the mustard is strictly because these grates are real hot and mustard will stop that from sticking when it first makes contact or at least it helps on that so I do have the grate all the way down because this is pretty hot so we’re going to go skin side down you can hear that Sizzle you can tell it’s hot get all these on here now this is Dart meat as you can see that is thighs and drumsticks that’s our favorite my my wife likes chicken breast too but I’m not much on chicken breast just never have been all right so I did raise this up a notch and what I’m getting now is some flareups because the grease out of this chicken is coming out and it’s really heating this fire up so I’m making sure I keep it turned all the time I’m already starting to get some color on this skin as you can see here but it’s totally under control nothing’s out of control so we just want to keep cooking like this at this height and I’m going to just keep flipping these pretty rapidly every few minutes all right I didn’t show you on camera but I did check the temperature of these and they’re about 160° real close to being actually safe to eat but we got a lot longer to go what I done is I moved them over here to indirect side we’re going to keep the lid closed and I did add a few more charcoal it doesn’t take long for charcoal to burn out when you’re cooking with a lid open so we’re going to close it down and I’m just going to monitor the fire here I got it leveled out once everything gets good and hot we’ll be fine but I’m just going to leave these here on indirect for probably another hour on indirect and just let it go and go and go to where this meat really comes off the bone really easy it’s going to be succulent so I’m going to go ahead and start applying sauce while it’s on the indirect side we’re just going to coat flip coat flip where you just want to really let this sauce bake in and I might put them over here towards the end and get just a touch of char on there as I finish them off but I’m using Smokehouse Bayou barbecue Bayou sauce this is my favorite barbecue sauce hands down now I did add more charcoal to the pit earlier it was getting a little low because I was cooking with a lid open the entire time but we’re fixing to close these up in here and I’m shooting for about 300 or 325 to start baking this sauce in let this sit on this side for a little while then I’m going to flip them over and do the other side all right I had done sauce this other side since you seen me last we’re just going to flip them over and start all over again this will probably get four or five coats of sauce before it’s all said and done I mean technically these look like they are ready to eat I know they’re up to a safe temp but I like to carry mine beyond that oh yeah here we go we’re getting a little caramelized barbecue sauce on there now get everything tucked back over here away from the heat I’m might not even have to put these over direct he it looks like they’re doing just fine on their own so I’m just going to keep doing this and I’m not going to show you every time I do it to me it always seems like it locks in the juices also on this chicken it’s not only going to be just extremely tender come off the bone very good but it it’s going to retain a lot of that juiciness and that’s another reason why I always go with dark meat it just stays juicier hands down all right let’s close her up keep going smelling good I’ve been going around 2 and 1/2 hours and if you’ll look right here this temperature’s already dropped below 200° and man it’s just coasting it’s not too hot to really dry them out it’s like keeping them all warm really and uh that will steadily just f fall down and my wife is making a potato salad and she makes a really good one we’re having baked beans we’re having this chicken just a good barbecue chicken dinner for summertime look at that goodness I just coated them for the last time this sauce is really thick on here it’s going to be sticky delicious goodness I’m already seeing the ball come through some of these drumsticks these are ready to eat right now but we’re just going to leave them and let them go for at least another 30 to maybe 40 minutes something like that and it’s going to be time to eat that’s the way I do it I don’t get in any hurry cuz I know just how good they are if you wait all right our fire is almost out so what I’m going to do is I’m going to go ahead and remove all of these except for two of them actually I’m going to go ahead and uh remove all but one and it’s just to finish this video give you a little taste and I’ll go back get more a little later so I’m going to wrap this up with foil one thing about it when you eat this kind of chicken you better have you a roll of paper towels because you’re going to need them my wife’s excellent potato salad some baked beans and there’s the chicken and uh the rest of it is right here in front of me like I said the Coal’s almost out that’s just keeping it warm because we do have company coming over so I’m going to go ahead and close this video by tasting some of this chicken now it is a little hot so I’m going to let that cool off for just a second meantime I’m digging into some of her potato salad here she makes the best potato salad I’ve ever had that’s a meal to me right there all right let’s get into this chicken now I don’t know if you can see that very well but you see the juice some of you might have thought that I was drying that out not at all but let me tell you it comes right apart very tender and that scam a little bit of char fantastic well I hope you enjoyed it I hope you give this method a try it’s not much different the biggest thing you do is kind of get it up to heat real quick get your skin and everything get some color on it without burning it and once you get in that 160° range move it to indirect and start basting with sauce you baste it all the way through until you’re eating about 185 internal and that meat is guaranteed to come out super tender and juicy man look at [Music] that delicious hope y’all enjoyed it I’m Russ Jones with Smoky ribs barbecue [Music]