Smoked Chicken Lollipops are a classic BBQ item that are a ton of fun and present beautifully. In this recipe and video we are going to take this BBQ classic and kick it up a notch with a delicious jalapeño glaze from Big Wick’s who is a small family owned business that makes a variety of small batch delicious glazes.
Recipe:
Big Wick’s Rio Grande Prickly Pear:
Messermeister Take-Apart Kitchen Scissors:
Chicken Leg Rack:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
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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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Luckily I have a meat shop that sells 40# boxes of drumsticks for $20. (Fresh or frozen)
so sad – already sold out 🙁
Helpful hint, when using the drumstick hangers, line the bottom with aluminum foil. Makes for easy cleanup.
Seen a sweet ass Meat Church display in my northern VA Publix @MattPittman. Everywhere now! Also, who dat!!!
great video Matt., as always. we love a squirter down here in Australia too mate..
If you wrap a little foil around the top of the bones. The legs do not fall off the he rack
I just started to try to learn to cook brisket.So I've been watching a lot of videos.I really like your channel. When you cook a Brisket, do you cook fat side up or meat side up and if so, for how long? Any help would be greatly appreciated.Thank you
BROKE BACK MOUNTAIN
CHEAP
Thank you for inspiring! Keep doing great things. “Simply Kendrick”
Awesome tried ordering the prickly pear glaze out of stock grrrrr
Does the new seasoning come with a choking hazard label?
It isn't not good BBQ unless you wear a little home. Can't wait to try to the new rub.
Man I miss Texas. Those are purty. I might try that with ground chicken.
Cook those at 425 and corn starch the skin overnight.
Kris Young said he's your boy…do you even know him? lol
Looks like the overnight fridge rest didn’t work on the skin.
I have a question Matt? Do you still sell the BBQ sauce? The whormp whormp sauce? If I spelled it right
This sounds amazing, definitely trying it this week. And chicken legs are cheap as dirt. Thank you, Meat Church!
Just hit the Big Wick site. Jalapeño Prickly Pear is already sold out.
Absolutely great. OMG. But is difficult to get this glace here. But someday …😊 Thank you very much
Just got the new hickory seasoning and used it on ribs. Fantastic! Only issue was container didn't want to pour, had to shake the daylight out of it. Great seasonings.
If I took all of the skin off before seasoning, would it be too dry?
About how long did it take to get to 172 degrees internal at 350 degrees on the smoker?
Decker reported.
I do these all the time for my girls, they LOVE em. I have found that the best utensil to remove that tendons, skin & cartilage from the knuckle is a birds beak knife.
New rub, you say? Here I go again, financing the Pittman college fund lol
Well if it’s linked to the cowgirls it must suck 😂😂