All of these videos are great, we have learned all of our smoking from youtube University! We have been doing this for years and all our friends keep wanting left overs after they hear what we smoked over the weekend, well here is how we freeze our Quarter Smokes and microwave them in 3.5 minutes and they are as close to right out of the smoker as you can get! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Jg34wC-NVIg.html
i just purchased your rub & BBQ sauce, haven;t used the sauce yet but the rub is fantastic the little bit i have used it, great on baked potatoes to lol thanks, be breaking out my smoker this weekend
Good lord that looks good. Your channel has helped me cook so much great food over the past few years. I was just getting into smoking when I came across your vids. Thanks for making them.
Exactly what I was looking for. I followed a recipe and smoked my chicken at 260° . The skin was tough and you couldn’t pull it apart. Everyone said go to 350 for crispy skin, which isn’t what I’m looking for. I personally love smoked chicken with tender skin.
Malcom your techniques are the bees knees! I like the times you give and what you should be doing during the cook. I got some of you rubs package and they are the bomb digity!
thanks Malcolm looks amazing and will try it as soon as the weather warms up. what did you do to the audio it sounds great. are your rubs available in Canada
A chef can never listen to others, he aspires to crush everyone in white, nice video I wonder though, it's getting to the extreme now , 20.00 for a little bitty bottle of what Mrs. dash, #3 spices sell for $$$$$$$ , I just don't see it lasting , mentally crippled people are every where on the net, but 100.00 for a 12oz jar? I just don't care about my steak that much,ya know .
(Doug Weaver) I just put two chicken halves on my electric Masterbuilt Smoker. This video had me salivating. I can't wait until they are done. Love your videos.
I'm working this recipe tonight in balmy Southern California, Got a Green Mountain pellet grill for Christmas and Malcom's style gets me impressive results every time I fire up this smoker...well, time for the glaze on my bite-thru-the-skin chicken!
just white cotton glove liners. You can sometimes find them at Tractor Supply and we sell them here: h2qshop.com/collections/barbecue-equipment/products/killer-hogs-hand-savers-glove-liner
Beautiful looking chicken and excellent walk through of every step in simple easy to understand and watch terms. That's why I love this channel for BBQ.
Got a cook-off coming up in May (World Championship Bison Cook-off) where we have to turn in 1/2 of a whole chicken (not disjointed). Any other tips you might have to get good skin?
If you are cooking it for a competition, I would put it in a pan with butter and cover it for part of the cook. We do that method witch chicken thighs/legs for comps and it makes the skin really soft. Also - check out how the IBCA guys cook half chickens. They have to enter half chickens at every contest so I'm sure they have some good recipes that will win.
Decided to try your BBQ Rub, the AP Rub, the Steak Rub and the Killer Hogs BBQ sauce, grilled up some thighs last night and let me tell you, I am very impressed with t he Killer Hogs BBQ Rub and sauce and my 6 year old son loved the AP Rub!!!1 Will diffently buy more when needed. Thanks for sharing your stuff with us!!!
hey malcolm. nice cook. did i see that all the coal was not ashed over? it looked like only the middle was burning. as the rest of the coals are catching fire, wpuldnt thay make the food taste bitter?
Mark Gardner ...I am not Malcom of course... but this is called the "minion method". With natural lump charcoal it does not leave any bad taste. Some will argue that briquettes will ... but of you look up "snake method" it is a popular way to smoke with briquettes... Apparently with no bad tastes. I hope this helps answer your question. Smoke on!
Hey Malcolm and Mrs Rachel i was on your website i got me two bbq sauce and bbq rub. I wish i could tolerate heat but i can't like back i the day..Cant wait to receive my goods....Thanks for sharing Guys.
You are always Killin' it! keep it. Your videos at always inspiring! What's funny is that I smoked 12 butts last night, pulled and bagged them all this morning before 6am and this makes me want to get right back out there! keep it up! I still want to see a I
Sounding repetitious, I know, but that chicken w/peach glaze sounds outstanding Malcolm. Nice touch at the end (showing the details in quickly breaking down the pieces) Thanks again. Mac
this worked beautifully for me. I used a small master built electric smoker with apple wood. Great recipe. I found a rub recipe that uses some ground espresso beans in it for chicken on Epicurious. Sounded weird but worked great. I made my own BBQ sauce from a basic recipe and added about a cup of some really juicy cherries we had around. I made it for house guests from Georgia and they were impressed. These are the best instructional videos. Thanks.
Would brining the chicken before for 4 hours and adding a water bowl in the smoker for a big green egg be recommended to keep the chicken moist or is that overkill?
Love doing chicken on the smoker, halves and quarters are a family favorite at our house. Awesome flavor, great bang for the buck and can be really tasty if you spend a little time on them. Awesome video's Malcom I have watched every video you have made and will watch every video you make here on out keep up the good work!
AWESOME VIDEOS SIR! I HAVE BEEN WATCHING FOR A WHILE NOW AND LOOK FORWARD TO USEING YOUR TECHNIQUES. COULD YOU BY CHANCE POST A PICTURE OR SENT ONE OF THE DIFFERENT TEMPERATURES YOU LIKE TO COOK YOUR MEATS TOO DEPENDING ON THE STYLE OF BBQING YOU ARE DOING. THANKS
Just had a UDS made. Planning to season it tomorrow and this recipe looks like a good candidate for a first cook on it on Sunday. Great channel Malcom.
Hope the inner part tastes tasteless coz most of the flavor is done in the outer part so the inner part stays with no taste coz z it looks nothing the best way to cook is to pierce through the chicken and let the marination flow inside so when u bite u get the different taste
