Chicken Wings and BBQ Chat | Barbechoo Live

and we should be lifehello guys thanks for tuning in andthere’s my first proper livestream someof you might have been on the littletest one so some are set up before alittle bit sketchy but you can let meknow if you guys can hear me okay andsigns alright and we’ll work through anyissues we have as we go along and so Ican already see some of you in the chathere I’ll have a few people on fellaswatching fell from love the barbecuethanks for showing an enemy a housedawnia’s at Northern Ireland it’s notactually that Sami we get spells of someanness but it’s pretty close over atthe moment it’s not for customary andfor a change so hopefully it stays thatway and but fodeez good for a can ofstuff we have D of channel in smokin oldboy Richard and sorry in a Newcastle afellow of course as in reading and solet me know if you guys can hear me okayand then we’ll kick off for the rest ofit cress says it sounds perfect rightright so the plan today is to do acouple of different things um well we’regoing to make wings but watch out a bitto you guys as well there’s two kinds ofwings we’re going to do hold onso these ones here are going to be myfavorite kind of wing which is they’vebeen both of them have been brined andbuttermilk for right four hours or soand so I’m going to do these with one ofmy favorite rubs which is the FlyboysYardbird rub I’m going to do them andthe KJ and we’re going to toss some ofFrank’s Red Hot Sauce so those are myfavorites those are ones that always goto and we’re doing a little bit of anexperiment as well so I don’t want to doan experiment then be horribly wrong andend up with new wings to eat so theseare the back-up planthe experiment is something I’ve had onmy hair for a little while so it’s gonnabe a play on salt and chili chicken sowe’re gonna be like a salt and chilichicken wing so these have had the sametreatment and the bottom milk they’vebeen statement for around four hoursagain I’ve left at the my own enoughtossed him in a seasoned flour the flouris just a mixture of plain flour alittle bit of baking powder and one ofthe new Rob’s from the smokey Carterthis is the Chinese spice rub and thishas pretty much all the flavors and thatyou would normally get in salt and chilichicken so that’s gonna be theexperiment I have no idea if these aregoing to work it could be throwing thebone material if they don’t work sowe’re gonna get both of these ago sojump down through dachi coatings chindownKevin and Roxy here and hearing you goodgood my Dodge Curtis is not hearing orseeing anything just time dying clock orit should start hopefully for you mittnecklaces hi everyone right so we’llhave people online which is a good oneand right so first thing to do really isget the east seasoned up the Camaro dooris fired uphave it sitting around 200 degrees or soagain to get a nice crispy skin on wingssometimes you wykel really hot I findthat 200 degrees area in the KJ to beperfect so these ovens certainly thoughas I said they were soaked in buttermilkand I left at the mic and actually sortof wiped off a lot of the excess of lefta little bit on there to act as a binderand so I have you like who’s cookingwhat today say the weather’s got prettygood across the UK I Steve Hammond says200 f-4c 200 see I tend to always workand see and I know I write for anAmerican magazine as well have toconvert everything into Americanmeasurements which is about thenightmare for me um but I tend to alwayswork in Celsius you know Dutch you getco coons got it happy days me so let meknow in the chat where you guys arecooking from or what users are puttingon today hopefully you’re all out inyour backyard enjoying the good weatherso I’ll let those set for a second andsoak up the rub before we put them on asthey have already done these ins withthe flowers I’m not going to touch themthey were an absolute master Marik Idon’t want to out live on camera get mysaying to clean my hands today stuff myproblem is it picks up all the nearestnoise as well so who’s doing what todayonly slagging ribs tonightwhat do you mean hopefully tonight theground thanks for tuning inSteve Hamilton just got a broken keg andthey talk F always I know it can get alittle bit confusion and switchingbetween Celsius and Fahrenheit I try toalways go with Celsius but in if you’rewatching somebody else’s video and theygo foreign height as well it’s a lot ofeffort to let them always gas mark isn’ta charcoal barbecue but Chris Rose gonnatry chicken drumsticks for the vortexfour takes another great way to cookwings so definitely a degree on chickenlegs or chicken drumsticks SteveHamilton I have a Wagyu ribprobably for tomorrow hoping to do itjustice and my new equipment yeah you’resmart just go for it what’s the worstthat can happendutchy says it’s overcast and Normashower it’s the same here there isPisces a blue sky and so when they comethrough the Vettii what gets reallybright apologies smoke and I’ll lookhungover today big time but cookingcheck in there yes so I might I wasplanning on promo nicely at Rome and nowhe seems like the perfect time I smokedand elk is doing a cooked long at 4o’clock and I’ve been chatting with himabout it and if I click here and thenclick here so this is over on thestories he’s got one of his highlightspennedI’m gonna flick through it has a list ofall the equipment you needso is the equipment here that you needto cook along with him at four o’clockit’s all pretty basic stuff mostly youshould have it he’s doing I born inchicken thighs so if you can get yourhands on some of them or if you havesomeone the cobbler go for itand then is doing some it’s gonna beEssex Alton everyone if you don’t have alot of ingredients and new stuffs hardto get the hold off at the minute andthen you can flick over and he has somebasic rubs so Mediterranean rub aMoroccan rub an occasion rub so you cango on to use highlights and Instagramand get all the ingredients you need andthen you can come back and have a cookat that so definitely give that try andhe’s on at four o’clock over on hisInstagram so you can try that I soforget these wings on without anyfurther ado just dying okay so go tryand keep them separate on the barbecueand we will see if I can pause thischart so don’t mess anybody right so I’mgoing to stick these on now deflatedplace around these are going on fullindirect have a couple of outlaw chunksin there as well but it’s just thefamous little whisper small combo youdon’t want tons of it so I’ll put themon I will get them cooking the one thingI will say I have always degree it’s forthese ones because I’m expecting them tostick quite widely shouldn’t be too muchof a problemso you guys need to remind me to turnnice because I get lost in the chatwe’re in troublewe’re gonna have to flip them over aftera lieI’m quite high angles I can’t youhave multiple angles and used to movingthe camera boy you let you guys seea little way let’s go through some morein the comments Crump has a 2 kilossirloin joint on the rotisserie verynice meant we didn’t as on a kettle or acome out of Joule what are you cookingon but he also forgot Black Dog HirschHolmes Chapel sons I wish I woulddescribe that it’s the same here me and[Music]Kevin sell just home eobard what do youmean just home me a burger you can’t bea home near burger some turkey burgersdon’t know have not tried turkey burgersbefore so don’t know what they’re likedid it the duchies doing tandoorichicken tikka masala very nice I’m Elisechin down I see him it doctor cookingwearing NIR you I close to Bali meanethI’m so I’m in the anteroom area butdon’t hang up Mars where you’re inNorthern Ireland pretty much I’ll getthe see him weather cloudy with the oddsami spell a lot serene but also forgotonly slag and tell me more of it thelast batch of mine has you put on do youmean the cord at once those are theexperiment ones met so they have beensoaked in butter melted away and they’retossed in the seasoned flour for some ofthe smoky smoky Carter salt and pepperrub I’m going to try and turn them intosalt and chilli wings try is the the keyturn their green bell any ideas incharcoal and don’t him a last bag or meit’s a struggle well I opened my lastbag of the come out of Joe big blockthis morning hopefully I last me alittle while I have a few other odds andends and bags kicking about but ifanybody can help might put it into thecomments let us know we are Graham I’mgonna try and get some sort of I’m suresomebody will be able to help you outI don’t most of the places my work wasshut down completely so I can’t get anycharcoal out of there eitherDave Johnson is doing a Kelley barb hardto beat a Kelly Bob I never see dr. KirkJames gonna pinch your idea forhand-washing hot meat on door when it’sno one yes yeah I don’t my run in thehouse while you guys were sittingwaiting for me to come back so just fellthe bowl of soapy water I’ll do the jobbut he also forgot homeyou ever try heat beads I haven’t cookedwith them I know gem and only slag andsome of the other guys in the Yankeesand stuff of coke and heat beads as welland they are similar to the way we werebuckets so if I’m coconut McHale I tendto use the Weber briquettes it’s hard tosay and they I just have easy access tothem last where I use them I would haveto go looking for heat beads somewhereif I wanted to use them but all in all Ithink some people have their preferencesI definitely think the Weber briquettesare good there is a other people outthere who definitely prefer the heatbeads they seem to last a little bitlonger take a little bit longer to getgone as well so everything has theiradvantages and disadvantagesso check these wings just to make surenothing’s burninI’ll get it so far nothing seems to besticking too much so the plan is oncethey’re ready and we’ll lift them offand one the regular my favorite wing isgoing to be tossed in good old Frank’sRed Hot Sauce the second one advice tomeet up a bit of a mixture using soyasauce and a few different ingredientsand that’s gonna add the sort of saltand telling us to do the experimentrings he also forgot on started a coupleof 12 kg bags of charcoal from thechemical Hut few days delivery me onlineuk and as we have a massive problem overhere in northern I’m trying to get stuffdelivered and a little strip of waterdown between us really does cause someissue sometimes Jim’s asked them to havea favorite side dish to go wingscandy just throw them into a bowl anddevour the whole lot and sometimes I’lldo a few depths and stuff along withthem but they tend to just be a snackfor me so I don’t know if I really havean absolute favorite side dish and therecently actually for my Americanmagazine write for Donna Cooke where I’mis checking wing nachos so they were ifyou have leftover chicken wings you canuse that but I never have leftoverchicken wings so I cooked up somechicken wings made a lot of homemadenachos and shredded the chicken wingmeat and through it they were unreal somaybe in future I’ll try and do a videowithout on the channel as well but solots of suggestions for charcoal comingin so hopefully some one of them I’ll beable to sort yummyJones says he uses Webber briquettes orthe cage a big block for num cage a bigblock is definitely I know there’s alittle bit of a mixed bag out there withit and some people really like it somepeople aren’t so fast on it I amdefinitely in the category where I likeit and I know there’s a little bit oftalk about some of the there’s the oddflavor and issue with it but I havenever had it I’ve had lots of saltBateman your horn I have had bags fromloads of different biases and I neverseem to have got it but maybe I’ve justbeen lucky it was mine Emily’s chindanhi sorry I missed the beginning stilltrying to get the hang of this computerthing how do you think I feel trying toget this broadcast out a lot of thatstuff kind of interests me trying it’stough wired up and doing a better livebroadcasting but it’s not easy by anystretch of the imaginationand I’m just waiting on everything goingup with smoke renji hi guys how’s it goon thanks for tuning inTory Wetmore just figured out how tosign in this my tattiyum this is Ted Iwonder who recognized the store name butI thought it was Ted nice to see youMatt I can hear these wings so longwe’ll give them an artichokeget the ball flip over like spray goodusually try and get one or two that’llignore the charge pieces on it butat this point I’m istick the ones thatwere covered with the flower they tendeda little bit helping Chris box I’m goingto spray them but without a bit of oildoesn’t erupt and smoke everywherethere’s just regular olive oil as welljust helps out a lot about Christmas tothatso the reason to keep turning out if youwere doing these indirect and a counterwhatever you probably wouldn’t need thetournament just once in the middle of itall with the Kamado Joe even with adeflector plates and they’re stillgetting a little bit really and heatcoming up which to me is actually thesecret of really good wings on theCamaro Joe because they’re kind ofcrossover between indirect wings andgrilled wings and so that’s why I keepon checking them and flipping them overevery now and again so we don’t get toomuch color in one sidespells asked him to always use olive oilsomebody want a hug and a spray bottleand I’ve used olive oil I tend tousually go with the broker calledrapeseed owns and I have a few differentflavors on them as well heck Murraysmoke there’s probably one of myfavorites love their chili oil as wellget flavor off it so I sow seed alwaysnot a good oneslate a higher smoke point than oliveoil but and for something else was justspraying it on to the the wings I thinkit’s okay to go with olive oil so olivehim alone for half an hour I’m not goingtoo bad yeah surround Jesus he’s gonnabe doing some live stuff I’m I’mcompletely new to this is a that’sdefinitely something I need to get usedto what trying to do a lot more aboutmore time on my hands now obviously forobvious reasons but so we’ll try and doa few over the next couple of weeks ifanyone was tuned into the lastlivestream we did they may remember wedid our I know in just sort with freelittle mini course were doing and soI’ve stuck up a little thing at thebottom screen here if you want to giveit a go it’s really just a series ofemails that comes out to every few daysI was gonna share a few tips and tricksand on how to get the most out of yourbarbecue so if you’re an absolutebeginner if this sort of steps youthrough what you need to get started andit teaches some of the basic techniquesyou need to I just think it up andrunning with it so those if you sign upwith your email address you can send outemails every few days just with a fewtips and tricks on it that’ll share afew of the cooks from my channel andthat sort of let you practice thoseskills as well to develop them hopefullynot I’ve tried to choose recipes thatare pretty easy to get your hands onstuff and because I know things are hardto get the hold of in a minute[Music]ted’s is the wing the wing flora andto degree has been an interesting topiclately I seem to have settled on 1/3each corn flour flour and rub so this isactually plain flour 1/2 a cup of cleanflour 1/2 a cup of baking powder andabout 2 tablespoons of Rob I’ll givethese another flip but I’ve tried itI’ve done these actually on the channelbefore and that was sort of measurementsof flour and rub I used and it seemed towork pretty well so just gone withsomething similar again the completeexperiment might not workstarting to look goodflip over those ones that are to coat itin the flour okay you’re not gonna getthe same cotton that you would normallyget from the deep fryer stuff and butdefinitely if you can get high heat ofusing the vortex that works really welltooso just gave the bottom of those squirtwith the oiltoo far off so any ideas for tri-tipjims I’ve never cooked try to help mekind of help you out I have a I’vealways find it hard to get the whole oftri-tip over here and we’ve a log greatplaces to get regular cuts but I’venever seen tri-tip anywhere doing thighstoday on the egg any tips for a relativebeginner I have one amazing tip for abeginner who’s looking to cook chickenthighs today and that is to go and chillinto the smoker knelt at 4 o’clock todayover on his Instagram LG if you want youcan leave lengths over to your InstagramI think you can post links and live chatI put a link in there so everybody canhead over and check your highlights ohbut he is going on live at four o’clocktoday and his Instagram to cook chickenthighs so definitely I go over and watchthat with him and so Chris if you’re arelative the gunner thighs were prettyeasy to do tend to be indirect and onthe born you can give it a serie withthe calls to get a nice char on it I’mmoving indirect or you can do it theopposite way and do a reverse sear butand so you can sear them over the callsand then move them opposite the calls tobring them up to temperature then that’sthe easiest way I mean it’s all down toflavor so mark fighters join in nice tosee you in it thanks for joining us andit did a doctor do you have burgerscash-and-carry no don’t think we’ll havethem over here meyou also forgot my fighter andbarbecuing tomorrowand using fellow hos kelly bob recipealmost monthly yeah fellow has someawesome cooks and recipes over on hiswebsite and it’s love to barbecue dockcooler okay go and check out definitelyand he I know he loves the Kelly bar aswell but if some other of me is andrecipes on there so you have to go andcheck them I fell hard not my recipe Iwas on her side so you can’t claim thatone yeah regardless I’m sure it looksgood on your site to their Christmascheer and ended up go for it have toothI’m gonna go these a problem see whatthey’re setting that wings always theytake a little bit higher and all 75 stayalive thing applies but with wings andmost born checking as well like theytake them up into the EES or even alittle bit higher if they call they tendto survive at fine so I’m we’re gonnaprobe now with a trusty all thermapen tosee what they’re sitting out and see howfar off we arethey’re all set in the 70s some of themright over here I’m gonna leave the befor that way you see that no probablynotdefinitely well so yep I warned as wellI put s on the first live stream I knowthe camera and using doesn’t have apower supply it’s running off batteryI’ve tested it before and it lasts anhour no problem and so if a cut signgoes black stay where you areit takes me about a minute to change thebattery over and we’ll be back up andrunning againso don’t panic if it all goes black didKress rag2 toot and ready for for goodto go MIT so nice probably a good timeto grab the stuff we’re going to toxins[Music]and the Frank’s Red Hot Sauce one of myfavorite sauces on Wings in this ballyou guys aren’t gonna be able to see itso you have no but there’s a mixture ofthings two table spoons of soya saucetables a teaspoon of hot chili powderwith two large Pence’s of sea salt andabout half a teaspoon of garlic powderI’m still playing around with that I’vetasted it not on the wings you see whatit’s like it is good it’s not too hotyou may go with a little bit extra chilipowder in there but remember you have alot of flavor in the rub that’s alreadyon the flour so we’re gonna toss theones that have the flour on them in thisthe other ones I think should be aboutready so I’m just gonna left therestraight off and put them into the ballmove that aside for nowone final check with a thermic downyeah it all spot-on so these are theones just with the rubbleleave them there for two things seasonshere you can’t brush the sauce on Timthrow him back onto the barbecue to setit but if you get them off instantlyand put the sauce onto them you toss itaround and the sauce from the residualheat is on the wings will I say it tothem no the ones with the flour I’mgonna let them off and put them on arack and let them cool slightly it justlets that Colton set up so whenever wetoss them by bite in the soy saucemixture it doesn’t all Fleck off them sowire rack here just gonna lift them offonright there them set chill out for alittle while and catch up here again seewhat you guys are saying I see are youtalking about Stellaof course hell he’s talking about Stellaice chart so hard to keep up with whereI left off you guys are all chattingamongst yourselves you don’t eventalking to me sothere that was my dear Tommy covered upwith the ball we were talking about[Music]would you normally do any cooking stuffwith the wingsnot for me understand but maybe forothers who don’t make heat as much I seedo you mean Ted like doing non hot wingkind of things or and say I think againthese are just my preference of wingsthey tend to be what I cook mousse butcertainly I can have a go put very goodtogether with a few different bits inthe channel if you want did it uh markno bar no I don’t barter to them but bydrilling here James I know I don’t likenormally at this point the video wouldbe a little scorpion beer all section ofwhat the wings look like I don’t evenknow if you guys can really see themproperly but um although I never get ridof that take her off the bomb might helpa little yeah there’s out there greatidea was the wire Reich and yeah I wasactually I gems so I’ve always put thoseunder wire right because of the coatingon them I don’t want them to go soggyand the coating on just stacked and Iset them on but I was at gym onlyswaggins barbecue class few weeks bikeand he rests nearly everything on a wirerack so that bar gears belt up is notsitting in the juices that are comingover thought it was a genius idea sandwe’re definitely trying to do that a lotmoreKeith Jackson says James perfect timingfor you to do a live stream but the restof us are starving sorry me and I’ll noteat them in front of you sure what theyran Jesus wanted to start the wings withthese ones were just started with thefly boysYardbird rub the other ones were startedwith a mixture of plain flour bakingpowder and two tablespoons of the newsalt and pepper of France mokey Carterbut yeah when any teams can’t see theones because of a logo on the bottomI’ve removed it no sorry right we’ll getthese other wings done they’re the onesI’m really interested you ever try soI’ll have a ball here with her soy saucemixture in ittwo tablespoons might not sound likemuch but you don’t want us to reallystart it was just to get my late daysover the top it’s just good about mythumb tastes good never see if and getus all back saucer you won’t be able tohear me herepretty crispy don’t know if you heard aword about I just said I’m having wordswith him for not sharing that beforewhat do you mean fell necklace eat themdo I sit here watch me eatin wings butI’m going to try these ones these arethe ones I really want to know ifthey’ve actually worked or notso they’ve stayed crispy even thoughwe’ll have the the coking over the topof them I’ve never left the cooked wingalone for more than 39 seconds this istorture jeans it’s alright I’m justgonna keep torturing you nedd fast wegon use it might just have fire up thebarbecue I was gonna be it untiltomorrow like fun when the sun isshining definitely go for it it crispynice to me it looks amazing lookfantasticthank you doesn’t matter what they looklike that’s for Instagram only matterswhat they dislike so here goes nothingie to process microphones so sensitivemmm saltiness is thereall rightcome leave them sent here as usual justwatch me checking wings up close for thecrunch gem it’s not there some are verywoman just creep everybody I write thefor 8 days I’m gonna say solid b-plusthere’s room for improvement one nowherenear enough celliso next time hold onalright next time more chiliI was hot chili powder about teaspoonover something in our chili flakes inthere too or maybe a little bit offinely chopped fresh chili and saltinessis good if anything I would tell it bikeI was sort of two large pinches the seasalt I would probably go back to onepinchyeah but I think I think we’re on tearwinner so that’s great the taste goodthat actually workedI’m quite surprised that they’d work butthere were definitely good he’s chasingthe suspense so we’re going solid b-plusand confit 1900 at some point isn’t itso let me know do you normally haveproper video on these I wants to tweakthe recipe a little bit and they aresomething I’ve had in my head for alittle while I have another idea of howthey might work so might try that aswell at some point I won’t get you guysto watch on I’ll try that it’s actuallybut the dry season and rather thantossing them in that soy sauce mixtureI’m pray or what tries as well that allthe flavors are in this Rob that youneed to make salt and chili chicken makethe traditional Chinese takeaway so ifhe’s haven’t caught it yet hard Carterwas on the last livestream we’re doneand he says their style said night rubsand stuffs to get on they have four newrubs they’ve just released so if youguys need to try and I definitelyrecommend that so I’m gonna trysomething with just that and then that’sall ever met that I have I will see howit goes from there so I think we are atthe end I’m not going to say her Neaththe whole bowl of wings in front ofthese so um let me know in the commentsif you want to see the video crush Robdefinitely do everybody will need thesein my lifewell me if you can go over here clock itoff I’ll leave them in the doorstep andI can do a contactless handover of wingscertainlyuh let’s see so I was definitely goodcry I don’t think I don’t look horriblywrong during the livestream touchingeveryone in lockdownusing freezer star club did cook take apicture and pushed on social media wasFrieza reared as the dad she’s doingthis he’s sort of reading this freezerlooking at different bits you can cookwith what you have so you can go andcheck that right stared says would loveto see a comparison video with thedifferent coatings combinations of flourrubs yep so there’s a very warm mychannel where I actually did thisversion of wings so I did them with justthis rub and then a floor with this rubin it done them the exact same way andsauced them both and the one that wasthe winner was the one with the flour onit with this rub in it and this sauce onit again I sawed wings if you don’treally like hotness we need to go oversomething a bit more a traditionalbarbecue wing but I’m moving move thatsame principle over and we’ll try outthese here to see what the winner isalways a good excuse to try wingssomebody I’ll soon fell definitely afuture video recipe some problem fellKeith Jackson James what wood chipschunks do you use I use a variety reallywhat I can get my hand on today that wasI used Apple chunks from they were justthe Weber apple chunks only really donethat because I’ve run I normally usesmoked wood Shack chunks and I saved oneon last night and ordered I they do haveI have like four or five differentflavors so they’re on their way out tome hopefully pretty soonI know Amazon I’m sort of playing aboutwith non-essential deliveries but herethey to decide what wood chunks arenon-essential it so definitely check outsmoke wood shake there’s some greatflavors but but by fellow crankinglivestream my first one really enjoyedit yeah great craic doingI love going through the comments andstuffI loved it it’s kind of hard to do likecooking keep an eye out for wings andchatting – you guys are trying to keeptrack of where I’ve left off soapologies if you have asked me somethingand I’ve messed it I have tried my bestto keep an eye on it and great streamgames thanks over to you Mia I will bechilling out at 4 o’clock – what’s yoursTed cheers James really enjoyed this melook forward to the next one there willbe more I promise I really enjoy doingthem so only slag and really enjoyed thelive stream it do more I’ll trybest nose were saying but weatherdependent and near bird dependent nextone ever decides to cut his grass youwouldn’t hear a word I’m saying certainmarket bought wings or from thebutcher’s great questionI got some from the butchers I cookedhalf of them to do there was checkingring nachos and afros the other halfthen I also got some supermarket theseare testicles chicken wings no waterwell says they didn’t deliver theirnormal check their minds Tess who’schecking wings our buyers they’reusually pretty decent meat wings and butthe ones they sent this time we’realready caught up they work the fullwing but and times like these you takewe were given they stealthiest prettydamn good so Ted you need a sidekick toread your comments yes anybody wants tofly for the moderator job please let meknow I can get you in there right so okthanks everybodyif you might go back through I will I’ma Google back into the last room andpull some of the ingredients for thisand you can try them out for yourselfand then I’ll do my proper comparisonvideo but I think we’re gonna call itfrom there alright if you want to try itthat many course I put together go tobarber to comm /q tab and you can signup there and as always subscribe to thechannel and then if I do any more ofthese I’ll give you guys are showingpushed out and use can I join in it’sbeen great having you in the comments Ihaving somebody to chat to I knowafter hosting over a week know some it’sgreat seeing all you guysokay thanks very much for watching guysI’ll see you in the next one