Matt teams up with Cooper from Bar-A-BBQ, a recently named Texas Monthly Top 50 BBQ joint, to cook some saucy and delicious backyard BBQ chicken! In this episode, they show us how to make the perfect “saucy finger licking grilled and smoked chicken.” A “budget friendly backyard dish” as Cooper calls it. In this recipe and video we smoke chicken quarters on a Mill Scale offset smoker and then grill over a hot charcoal fire in a Mill Scale Yakitori grill.
Be sure to check out the rest of our Guest Pitmaster series:
Recipe:
Bar-A-BBQ sauce recipe:
Bar-A-BBQ:
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale Metalworks:
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Montana Knife Co –
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Backyard BBQ Chicken with Texas Monthly Top 50 Joint Bar-A-BBQ
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The banter in this video and all the back & forth is so bloody brilliant. Chicken is good too. 🍻
Sooooo much seasoning on the board I thought it was going on the grill.
Looking yummy…Gonna make this tomorrow night!
I LOVE Meatchurch rubs, but Voodoo is salty af.
Learned a lot from you guys! Thank you!
Thanks for sharing this with everyone.
I purchased the Rib Glaze recipe and it has 1oz maple sugar listed twice. Is this correct or a typo?
All due respect to your friends Matt, but your self depreciation is gratuitous. Maybe "some" of your friends cook "better" than you, but I have no doubt that you can stand shoulder to shoulder with most of them. I have learned much from you that has improved my cooking skills and culinary results.
With regards to this specific episode, and not to denigrate Mr. Abercrombie in his restaurant processes, but not too many home BBQ setups afford the ability to go from one cooking gadget to another, then back to first one. I am a firm believer in the KISS principle.
Hard to beat a good BBQ chicken quarter!
That chicken looks amazing. I want the secret of that sauce
Cooper sounds like a fun guy. Great video.
God Speed Meat Church and Waxahatchie Sunday night 6/8. Be safe and sound.
Need to see more of Matt and Cooper and yes, the one liners!!!!!!
Matt you give up on Traeger? lol😂
Nothing about this video applies to the backyard cook. 100 dollars in wood and charcoal. 10k in equipment. 3 temperature zones. 20 dollars in seasoning. Indoor smoke shack…. 3 pieces of chicken
Just got a char grill grand champion. I would live to see a video from you on maintaining fire in the less expensive smoker!
Bought the Bar A Bbq sauce recipe! Does maple syrup belong on both sides of recipe, dry side and wet side?
Thank you for sharing this. Smoked, BBQ chicken is always a big win over here.
That chicken looks so good!
At some point if you have time, would we be able to get a tour of your outdoor kitchen?
Great videos, thanks for sharing your knowledge!
this guy needs another channel under the meat church banner!
Pure entertainment. Some good laughs in this one. Thanks for another awesome vid Matt!
Matt, looks great ..Was watching YouTube and happened across a sous vide episode on Meat Church from 3 years ago. Is that your channel from years past? It wasn't you or your usual format , he was selling meat church rubs . That's when I thought it may be your channel. Good vlogs , keep them going.
I thought this was an older video that was in my feed cuz I actually called my wife at the store and told her to buy me those cheap chicken quarters with lemon pepper. I thought my phone was spying on me but it was actually a coincidence for once cuz this came out 3 days ago haha. Love that cheap smoked chicken, can't go wrong.
I always have a hard time getting the skin crispy, do y'all try to dry it out in the fridge overnight to help with that?
Fat kid in the coaches office. Great line
I think you need to feature the Old Smokey BBQ grill. It's been made in Houston Texas since 1923 and it is one of the best beginner bbq pits for the budget you will find. I grew up poor as dirt and we ate smoked chicken leg and thigh quarters on an Old Smokey and my Dad always had a six pack of MIller High Life. The best Texas BBQ memories I have. He used to soak Mesquite wood chips in a bucket of water and dropped them on the hot coals and away we went. Great episode guys. I always love your content.
Boomer Sooner!!! Heck yeah, Coop!!!
So I have a Char griller 980 gravity feed. I attempted this and it turned out good but my problem was I didn''t the darkness of the chicken like the video. Also since I have this I basically had to increase my temp to 600 degrees to get the charing an place my sauces on and then turn it down to 275 and let it set for a bit and then take it off. It turned out good but trying to figure out a way to get that reverse sear on the char griller 980. any help would be appreciated.
whose phone woke up when he said seary
🤣
Matt, I just got my hands on some of the Honey Hog. I have cooked many a Boston butt. But the one I made recently with your honey hog rub was the ABSOLUTE best yet. The flavors were awesome. And it even worked on my barbeque chicken. Love your stuff man. Thanks.
this dude slides in and dumps 3 pounds of seasoning on his board, makes a mess of the Mill Scale squirting glaze everywhere.. and then "low key" wipes his chicken hands on the bottom of Matts table …. come one bro have some respect in the kings house !
dude dumped all the seasoning on the board hahahaha
All star video. Bring this funny dude back again
How about cooking on a Weber kettle grill?