I will just say this. I dont mean to put anyone down, as these days everyone has bbq videos it seems. I have been grilling and smoking for decades on everything from a gas grill, pellet, weber, and all in between, but any man worth his salt can always learn. Malcolm Reed is the real deal and has brought my bbq to the next level. I appreciated your videos years ago and still today. Cheers sir from the hills of California's central Sierra Nevadas! Keep on going sir. I try and support you by purchasing your rubs and sauces.
There's basically no point in looking for other recipes. This is the gold standard....High-quality chicken, light smoke, Big Green Egg. That'll do me! Thanks, Malcom
Love watching these older videos. Wild how much of an improvement there's been in Editing, and camerawork. Regardless of which, these older videos will always be my favorite.
Just wanna say that I appreciate you all doing videos like this. I’m new to the BBQ world and between your videos and podcast, I’m learning a lot real fast. Lol thanks so much and God bless!
Malcom, I just followed your recipe for these drumsticks on my Kamado Joe. I even used your rub and BBQ sauce. Absolutely wonderful! Big hit with the family too. The Layers of seasoning with AP and BBQ rub really stood out. Sweet and sticky glaze, perfect!
Did up a batch of legs with my Weber, put a bit of Mesquite wood smoke on them and they were astounding!! I used some Kingsford competition briquettes with rails on each side. Did some dry chips of wood for a bit of flash smoke so the Mesquite would not overpower the rubs. Great video!!
I did these this past weekend. Wow, they were good. And they didn't even have to have the sauce added to them to make them taste great.. Thank you Malcolm.
I love your channel man. Every time I’m searching for a video on how to cook something on my pellet BBQ and I see your face I know I’m going to find a great informative video with awesome tips and recipes. The wife even asked last time when I cooked a rib eye on cast iron, “Did that one guy have a video?” I just turned and said very matter of fact, “Of course I watched his video, did you think I’d just take any RU-vidr’s advice?” 😂
Man you act very humble every time you get to taste your cooking unlike the rest. Great vid man n very informative for rookies like me. you are my motivation to cooking!
As a new "Egg" owner, I wanted to thank you for your recipes on video. They are very helpful and a great guide for we novices. Keep up the great work!! Trying the chicken legs tomorrow night.
Use your techniques and recipes all the time! They’ve never failed me! Thanks for sharing your knowledge! Trying this for the first time this coming weekend, super excited
Enjoy your videos Malcom. If you dont mind me asking, do you reduce the salt amount in your main rub since you put on a base with the AP rub which consists of a good amount of salt?
Malcolm, I tried this last weekend. The Flavor was great, but the skin was tough, really tough. I had the temp right on the whole cook. Any ideas on what I may have not done correctly?
I think a lot of it comes down to where u get the chicken… there are high quality and low quality meat selections. Maybe try a more expensive brand of chicken and see how those do
Can't wait to try one of these racks awesome recipe Malcolm. I also like to cut up whole turkeys when they're on sale and smoke them on my primo porcelain smoker👍🏻🤠👍🏻
Love the videos Malcom. I just bought me a large Rivergrill with a side smoker and I want to be better at grilling for my family and friends and your videos really help me do just that. I just did the ribs that you demonstrated on your video and it was the best we ever had hands down. Just wanted to say I'll be viewing your other videos to continue learning from the ways of the pros. I appreciate you sharing your secrets to make me better on the grill and a hit with my family. Just so you know I do tell everyone about your videos and give credit where credit is due.
Hey Malcom, you should try Filipino adobo style chicken legs next. Marinated in garlic, soy sauce, sugar, vinegar, bay leaves and chili flakes. Grill. Then reduce a marinade for a sweet salty sticky glaze.
recently picked up Killer Hogs BBQ RUB i find it fantastic and can't wait to try the other flavors, I will have to order it from your site because local Walmart only has the one. I am also a fan of the How to BBQ Right dexter Knife great product best price point out there and is great for all kinds of cutting including watermelon
oooh brother your videos make me hungry and make me want to cook I smoked my very first brisket this pasted Thursday and I want to start cooking more. my dad growing up would smoke a lot on his smoker which he gave me nd I have been putting to use. send me a link to your website so I can order some rubs.
Malcolm- you're the man! Love your stuff. Haven't gone through all your videos- but wondering if you could set up a tandoori chicken- Malcolm Reed style video. Bet you'd do a hell of a job!
*BROTHER, IM GLAD I FOUND YOU CHANNEL* IM LOVING YOUR STYLE. I JUST SUBBED, AND JOINED YOUR NEWSLETTER. BOUT TO PLACE ME ORDER FOR YOUR SAUCE AND RUB. I REALLY LIKE YOUR STYLE. THANKS AGAIN YOUR GOOD OL ARKANSAS FRIEND BIGG KRIS.
Been using his rubs, sauces and pickles and my family and friends think I'm a genius! His BBQ technique is second to none! I'm a much better "Pitmaster" because of Malcom!
I love my rack, but I notice in the oven it burns from the top of chicken leg so I wrap with aluminum foil just the small chicken tip end. Just remember to spray the rack with Pam before using it's hard to clean.
These look amazing. Where did you get the glove liners? I've been looking for a glove that I can wear for heat but still have flexibility.. Any suggestions?
I love my rack, but I notice in the oven it burns from the top of chicken leg so I wrap with aluminum foil just the small chicken tip end. Just remember to spray the rack with Pam before using it's hard to clean.
hello malcom, I follow you from Monterrey Mexico, and Im your biggest fan, I wanna make you a question. if I want to do this chiken legs and at the same time 2 racks of baby backs ribs and I have a smokey mountain webber do i put them at the same time or first the baby back ribs an after an hour or two put the legs? i hope you anwer me . thank you
Hey Malcom, its Football season brother. If your up for it can you possibly do a video using your new gadget but instead of legs using wings like pcs56 commented on? I for one would love to see that video!
This is the one I use. I just put coals on both sides of the weber and put the rack in the middle. Put the lid on and let it cook for about an hour. EZ and awesome...Not my pic by the way... wings. i1034.photobucket.com/albums/a429/acwiesemann/IMG_7983_zps66a95148.jpg
Not sure about smoking them at low temp. I usually do them about an hour at 350-375. I just fill a chimney about 1/2-3/4 full coals and then divide the coals evenly on each side of the grill. Season the with some olive oil and season salt (or whatever you like), put the rack in the middle with the heat on each side, put the lid on, and just let em go. Melt butter and hot sauce in a small pot on the stove and then toss the wings in it when they are done.
Nice job as always Malcom and the Mrs, That rack looks like it would make a perfect looking leg (no grill flat sides). Not to mention, a super-low maintenance cook. It almost looks like its tall enough for a turkey leg?
Hey Reed I want to thank you for the great videos brother, I've a lot from your videos and now I am a follower of your work.....keep up the great work and thank you for teaching me a lot of things when it comes to smoking!!! ***SUB'd!***
DaRealist One Same here man! I was pretty new to the smoking Q game. I started with ribs watching Malcoms videos and now people ask about my delicious ribs! Haha thx Malcolm!
Unexpected guest. Thawed loin and chops, but need a little more. Adding chicken legs and thighs. Splitting the differences in heat temps and times. Going to hit all done temps in the end. Can I time it perfectly? Probably not. Will we eat great food while waiting on the stranglers? Absolutely! Kamodo style grill with flameboss(love that thing!): -.5hr - fire up grill -.5hr - Season loin, mustard, lawry's, ancho, chipotle(Mad Scientist BBQ) 0hour - grill at 220f (loin only would have gone 180f) 0hour - loin on grill 0hour - water thaw frozen chicken legs and thighs put in fridge last night 0hour - brine chops, apple juice, salt, extra fancy pork rub(from another of this man's vids) 1.75hr - season chicken, spg, what's left of my weber kick'n chicken mixed with grub rub to make up the difference 2hr - chicken and chops will enter the grill 2hr - throw some more wood on the coals 3hr - bump temp to 300f 3.75hr - dip chicken in bbq sauce (i have sweet baby ray's, not my fav, but the Mrs loves it). 3.75hr - more wood if needed 3.75hr - bump temp to 400f (this will crisp the sauce on the chicken, and boost the outside crust on the loin, worried about the chops or I would have gone 500f) I'll reply with an update if something gets real messed up or serious adjustments had to be made. I've done similar things before with multiple meats on 1 grill. My main purpose in listing this out is that I already listed it out so putting here was easy. I wanted to show other people that these things aren't set in stone. Outside of 8+ hour cooks, up to 25% give or take in time or temp isn't going to make too much difference as long as you keep them in line(more heat less time, less time more heat). Try to stick as close to the temps and times of what you are going by, but if you cook %25 higher temp, you might lose a little tenderness, but not much. You must watch temps though. This won't equate to %25 less time. The lower the percentage difference the better, but don't let small adjustments hold you back.
Get a hold of Rec Tec Grilles. Their electronics are the best out there for maintaining a constant temperature ( no in between temps) throughout your cook and their build is perfect. Huge hopper and no disappointments. Enjoy your videos and wish i were your neighbor.
+Roger Brierton Sold my ceramic grille and bought a Rec Tec and have never looked back with any regrets. They should give you one and i would really like your input for all recipes that i could trust for flavor and quality!!! All the best.
