*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
Greetings from the RTP area. You are very good at handling the 10-20% of people who say rude things to you after you took the time to show them how to make delicious grilled chicken. Well done. Also great vid. I'm still learning to use my kettle. The foil under the meat is a good idea.
Rude comments are par for the course when you’re on RU-vid. Just part of the game. Haters gonna hate lol. But thank you so much for your kind words, it really means a lot. Cheers to you from Western NC, and hope you enjoy that kettle. If you ever have any questions, get in touch! 🤙
I was looking for a method to make some tasty chicken breasts and this was exactly what I needed! I dry brined these for 8 hours and made this tonight for dinner and it was absolutely fantastic! Well done sir, thank you so much for sharing this! Subscribed and I will donate some money to your camera purchase as well.
Hi Stephen! Your comment made my day man, so happy to hear this video helped you out - that’s what it’s all about. I bet the chicken tasted awesome and your family was very happy with you! Thank you so much for your support, and hope you have a wonderful weekend! ✌️PS we do have a new camera! 😀
Hey Mike, greetings from the US! Hope you're enjoying the SnS, and I wish you the best with trying this recipe! The tricky part is not drying the chicken breast out, which is easy to do - trust me, I've done it a lot! Thanks so much for tuning in!
Hello Mathew, Enjoyed your presentation. Could you please estimate how long during the Indirect step, that it took to reach 145 F. Also, should I keep the base of my charcoal close to my grill grates? thank you, Jeff
Nice job Mr. B. I usually probe the smaller piece on the grill,so as to not over cook, but yours came out really great. Ever try Tony Sacherz marinade. Comes with an injector and really moistens the white meat on breast or whole chicken . 👍🐓
You know, I've never thought about probing the smaller piece of meat first but you've just given me a solid piece of advice. I've not tried the Tony Sacherz marinade, I'll see if I can find it here where I live. Really appreciate you taking the time to watch and share your thoughts, Steven! Thank you! Smoke em if ya got em!
Hey Ron! I really appreciate that, thank you! Yeah our lawn is one of the main reasons we bought the house, though it does take quite a bit of hard work to keep it lookin good! ;)
G'day mate! Just wanted to say a big thank you for your video! I'm pretty damn good at doing beef, pork and lamb, but chicken is not my strong point. We'll see how your method goes tonight! Big cheers from Brunkerville Australia!
Cheers!! Thanks so much for checking out the video and for taking the time to say hi. I hope the reverse sear helps out. I would love to know how it turned out for you!
Barlow BBQ Absolute heaven mate!!! Although I am gonna try out a wet brine tomorrow night to see how it compares! Thanks a million though mate! Utterly delicious!!!
Bogan666666 that is most excellent to hear my friend! Go ahead and try the wet brine, though I’m a bit partial to going dry unless it’s a marinade. But since you’re trying both back to back, I’m curious to know what you like better!
Larry MF Johnson oh man yeah this was one of our first videos! And go figure, I think it’s our second highest performing video. Maybe I need to take some notes lol!
Hey Man. I just watched, liked, and subscribed. This chicken looked great man. I plan on making it tonight for my 3 boys and i. With the seasoning you use.. does it have too much of a kick? I wouldn't want it too spicey for my 2 younger boys. Again, thanks for the great videos. By the way, I'm in Gville, SC.. not too far from asheville, nc.
Adam Drummond hey neighbor - thanks so much for stopping by! I think you'll really enjoy this method of cooking chicken breasts. As for the seasoning, I think for this particular cook we were gonna use the chicken for some tacos later, so use what you want! Thank you for subbing - we put our new videos every Saturday morning. Good luck with the chicken, and let me know how it turned out! ✌️✌️
I’m glad I watched this video after I discovered I was right! 😂😂😂 I left my chicken on the cooler side for an hour and a half almost 2 hours thinking low and slow, but my chicken was dry and tough. It stalled at about 145 and it felt like forever to beat the stall. Next time I’ll sear it just like you did!
It's been a few years since we made this video so I can't remember exactly how long it took to cook, but I'd imagine it would take about 30-45 minutes. And no, I didn't let it rest. Thanks for getting in touch!
@@BarlowBBQ Ah really? Probably County Kerry . Lovely place.. We stayed there a few weeks ago again. We are heading to PA in a few weeks. Then OH bk to PA ,then down to SC and yep , I'm drving .... I love it over there . My wife is from PA . Thanks again the rub an sauce was amazing
Hi Kay, I'm so sorry I have not replied sooner! I think we purchased that seasoning at a local Aldi grocery store. But it's a really common seasoning that I"m sure you can find anywere! Thanks so much for your kind comment and thank you for watching!
Rob Stealey hey thanks for coming by! I do add water, just depends on the cook. For this one I didn't think it was necessary, and there was already a lot of moisture in the air as you can see from the rain. If I'm doing a longer cook, I'd definitely add some water. Cheers!! ✌️✌️
I'm with you, chicken breast can be pretty boring, but these were delicious! Recommend using in tacos or even a salad would be really good. The key is not to dry them out (which is so easy to do), and using the reverse sear method keeps them nice and juicy. Thanks so much for watching!
Eric Galyean hey thanks for coming by! So I flipped the chimney upside down because I only needed to light a small amount of charcoal. I’m sure you’d get the same results without turning upside down, but we like trying new approaches here at Barlow BBQ! 😉✌️✌️
What is the best way to set up your coals for large amounts of chicken and how many pcs of chicken should be cooked at once without drying them out. Thank you
You can cram a lot of chicken on the grill, but you just want to make sure that there is a little space between each piece if possible. Doesn't have to be much, just enough that they aren't piled on top of each other.
that was amazing buddy! chicken looks delicious. question: you have a nice wooded backyarh or front...just beautiful. You up in Oregon, Washington area? i am in the city...pfft wish i wasn't lol,. Great videos man
Hi Tony! I'm actually in the mountains of Western North Carolina near Asheville. We've got just under an acre, and it is so nice being surrounded by nature! Really appreciate you watching, and thanks for reaching out!
Hey Bence! I can't remember the brand of thermometer we were using in this video, but if you look up digital probe thermometers, you'll find a lot of good options. And there are in Farinheit! 😉
Good eye, Christopher! You can usually spot Taco (our pug) in most scenes out by the grill lol. Thanks so much for watching and I really appreciate your support!
Use your favorite seasonings and marinade for 2 days when grilling any chicken. Split breast down the middle starting with the thickest part to get a even cook. Base it with the leftover marinade while grilling it low and slow. Cook to desired doneness and serve. Works everytime.
Stephen Brockhoff I had the pit runnin pretty hot that day, about 360. So I think it probably took about an hour for the chicken to hit 145. I appreciate you checking out the video and for getting in touch! Thank you! ✌️
I appreciate the response. I made it last night and it was great. I'm a decent home cook, but just bought a grill so I'm still a toddler in that department. Thanks for the great recipe and tutorial.
Stephen Brockhoff so happy to hear it worked out for you! Cooking out on the grill isn’t rocket science, but does take a little time to learn how to run it. Are you using a Weber Kettle too?
Did this cook tonight using bone-in, skin-on breasts. The most tender, juicy, flavorful chicken I've had in a long time!!! Thank you, Barlow. Perhaps you might offer some different rub recipes for this cook, and maybe even make an episode using bone-in, skin-on so we can see a true master perform! Thanks again. I will tell my friends to watch.
Hey John, that's so nice to hear, I'm glad the cook turned out great for you! I'm telling ya, the reverse sear method is hard to beat lol! Your suggestions are great. I've got a hot wing video coming out soon, so keep your eyes peeled for that one. I'd also love to do some Jamaican Jerk chicken. Still have to work on cooking skin-on chicken breasts, getting them crispy (what I prefer) is tricky stuff. If you have any ideas, I'd love to hear them. Smoke em if ya got em!
Honestly, Barlow, I find bone-ins hard to perfect. I'm just your average NFL Sunday griller who's trying to spread his wings a little. I really liked your dry-brine approach. That made for some really tender and juicy chicken. I wish I could offer some advice. But to date, applying your approach to boneless/skinless towards bone-ins is the best I've done. In fact, I never even heard of the reverse sear method until I came across your instructional BBQ channel. It's awesome. The use of the thermometer was key. So thanks a lot for taking the time to help a novice out. I'm really excited to try your ribs and rib-eye cooking approach as well. And needless to say, I really look forward to the chicken wings episode! Thanks again, man.
Again, thank you, John. Your words are the reason I started my channel - to inspire others and help them learn how to make some great BBQ. I've got a lot to learn myself, but in the meantime I'm just passing on the joy of outdoor cooking. I look forward to hearing about your future cooks!
@@BarlowBBQ He's the man, not only put his bare thumb to 140 degree chicken but also lifted the grate that was directly above the hot coals with his bare fingers!! wow!
Hey Bill! Oh, we most definitely do some ribs on this Weber! I've done a couple rib videos already on my channel, go check 'em out. Thanks for tuning in!
Coming from Alabama, get the thermometers out and cook the damn chicken. U should be able to look at it, smell, see and know if its good or not. Grilling is by eyes, smell..not some thermo.
Followed the instructions exactly. The rub is pretty crude and doing chicken breasts this way... Honestly, not really good. Sorry for the harsh comments.
