Direct Heat BBQ Chicken | Chuds BBQ
Another delicious and easy direct heat barbecue recipe. Chicken is at its best when cooked over hot coals and when cooked high enough over the heat source it adds a nice smoky flavor.
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►Full list of things I use and recommend:
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►Thermometer
►Black Pepper
►Cimeter Knife
►Scale
►Sausage Stuffer
►Hog Casings
►Pink Salt
►Meat Grinder
►Sodium Citrate
►Cheese Slicer
►Rub Tub
►Burger Press
►Slicing knife
►Boning Knife
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Fire Blower
►Blowtorch
►Chef Knife
►Bone Saw
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►Angle grinder
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►Pipe Level
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That breast will be the Sahara desert. But the thigh and leg are probably awesome.
No offense to the indirect smoker folks, especially since I was one for the past 20 years, but a direct heat source makes better bbq to me. My old man always used a large brick oven with direct heat and made the best bbq I’ve ever had. I just need to perfect butts and briskets over direct heat..
What is the temp of your bird at the end? Do the mopping prevent the breast to dry if temp is over 165F??
Brad! I'm from the future… Your choppin gets a 'smokin lot better' in 4 years! This is a hard video to watch cuz I'm so used to the news one's!
Wait. I’m so confused. How are you cooking on that plate? Did you preheat it or you have an induction cooker under the cutting board?
Miss this intro when Chud was being himself not giving a af. Bring it back!
Hey Brad, I've watched you place a ton of raw chicken and pork on your wooden cutting boards in Texas heat, how about a video showing how you supercharge your immune system so you don't get food borne illnesses, or how the hell you clean those cutting boards.
Can you do direct heat on the Weber Kettle Grill? please let me know and thank you.
Tim Williams 🙏🏾
Looks good!!!!
👍
Direct heat, charcoal and meat is the best. The trick is to fine tune the distance between the two.
Nice work Chud
Hey! Just wondering at what temperature is the chicken at when you start saucing?
I gotta get a mini chud box and try some Bama style chicken basted with white sauce.
damn" how long was the pollo on the fire?
How do you know when they are done?
Yea I want the whole bird.
Veggie Peeler ?……Really!
Love that direct heat taste. Maybe you could put some of that heat on some country style pork ribs sometime. I never see anyone do those. One of my families favorites. Would love to see your spin…..
Great video Stanley. keep up the great work!!.Your videos rock.
Fantastic that’s my next meal 👍 Robin from Kent England 🏴
Great video, looking forward to when orders open back up for the mini chud box. In the mean time what is another good option for direct heat chicken like this? Is a Weber kettle suitable alternative? How about an ugly barrel with wood?
Man i sooo want to bite into that thigh. One thing i noticed and it look important that you should have good clearance between chicken and charcoal when it comes to direct cooking right? otherwise it will burn the skin without cooking well from inside.
Wow, you’ve done it again…👍🏾
Cook a brisket in that bbq box
I’d love to see a pollo asado video! With the high prices for beef I’d love to have more options for chicken. I think the Chudbox would make awesome pollo asado.
I prefer direct heat grilled chicken
I am working my way through all your vids making sure to give a thumbs up. A very talented cook/chef/pit master! Cheers from North Indiana!!
If using direct heat, is the dry brine still needed? Love the channel and being a student of CHUD U.
You did it again!! Many of us can cook on direct heat and make great food, and not have to dedicate "12 hours" to eat bbq.
Nothing better than grilled chicken my opinion.🚫 Smoked chicken.
a 2 hour cook over direct heat? What temp was the bird when you pulled it off?
Hey my friend how much is one of your smokers? i'm retired and on a fixed income but if you will give me a price and i'll see what i can do Thanks.
Colman's mustard is the best mustard
Thats the recipe and technique ive been searching for since i bought my smoker!
I made this tonight with a few tweaks, but hot damn was this a great recipe! Definitely a keeper. The tweaks I made was adding annatto paste, red pepper flakes, cumin and oregano for some mexican flavor. My wife loved it and said it was better than our favorite local chicken place. Soooo goooood!
I cook my chicken with hot hardwood flames to each side and at the back. Turning very often and applying hot sauce every flip. Just love the flame taste!
Hows that Los caliente sauce
🙌
Next time you take out a chicken spine, ought to say something like…”gonna Sub-Zero this chicken like MK1” or “Fatality!” Anyways, stay freaky!
Awesome
Thanks man. Always delicious and entertaining. I'm dry brining my bird next time.
Is that reg scissor you used to cut that 🐔???
a "little" butter lol
Damn this was a killer recipe! So tasty with the hot sauce mop mmmmm! Thanks man for bringing the the level of cue up a notch!
I love your pit ! Can you show how you built it
Dont have fresh garlic? Buy the 3lb bag of peeled garlic from Costco for $6. It comes in a resealable bag and what you dont use FREEZE IT. It preserves perfectly in the freezer for your next use. Best part: its cheap and peeled.
This is totally METAL m/