Hey, it was good you two family. It's your boy Brandon. Welcome back to my channel. Today we're going to get some chicken laid porters done on your trusty-dusty charcoal grid. You want to see how it's done? Stick a wrap on it. Alright guys, first order of business is to get this chicken fat and stuff cleaned up. And we're going to separate. I'm not going to leave them whole. I'm going to break them into layers and dyes. Regarding wash the chicken off. Got it cleaned up and now we just need to go ahead and get some of this fat off of here. Like I said, it's sub-brain. Now that's simple to do. What you want to do is kind of see where the joint is when you're chicken. And it's cut right down the center. Your field. Just like that. Do a couple more of them. That way you can see what we got going on. And then I'll go ahead and finish up the rest. Super simple. Get all that fat off as much fat as you want. I don't mind leaving a little one because when you're cooking, you know, some of that fat to go ahead and this render off of here, especially when you're using your regular charcoal grid. These are some pretty big quarters as well. So once again, you just see where that joint is. Go right down. Just like that. Super, super simple. All right, guys, let me finish up the rest of these quarters. We've got about six more to do. And then when I've done, I'll bring you guys back so we can get a season up. See you in just a second. All right, guys, the back great to season it up. Well, we're going to season our chicken up with today. Some black pepper. Some regular coarse sea salt. And some roasted garlic seasoning from Weber. This stuff is real good. I have a strong, dry garlic content to it. I don't have a whole lot of salt, but you can go pretty heavy when it gives your chicken a really nice savory taste to it. They're just going to put a little bit of zest, the Italian dressing in it as well. Just enough like a little binder for the chicken. Not a whole lot of flavor, but it does have some pepper and stuff that makes it look pretty when you're cooking it. We all know to eat with your eyes first. Now we're just going to go heavy with this garlic roasted garlic seasoning roasted garlic and herb rather. Just mix it on up. I really like this stainless steel bowl. I got a wound up getting it for free actually from a buddy of mine. This thing is coming in super handy. You don't know how much meat it can hold until you start stacking meat in it or whatever you're trying to use before. I love this thing. Salt. You want to season it pretty well really. Not over-jeweled but pretty literally. At least thick chicken thighs and stuff. They can take a lot of season and you don't want to blanch it on the inside. It's a pretty good, pretty good size course. Wash that off. Black pepper. So then let's just make sure I'll release that off. Let's rub it through. Make sure all the pieces get coated real good with the seasoning. We're actually going to let this sit up for about 30 minutes or so. While we go and get our grill together and get it lit up. All right that's it guys. We'll see you out there at the grill just a few minutes. Take in a minute. All right guys, we're back here at the grill. Got it all set up. Now what I've got is kind of a modified indirect cooking. I've got charcoal on the side heavy and then it lightens up as it goes down here. I like to give people a couple of colds over here just to keep the chicken cooking real good. We're going to start off putting some of the bigger pieces on the cold. I'm not going to have more nevel on just to get them a little crisp on it. Then I'm going to shift them over to the indirect side and roll for the rest of the cook. So I'm going to grab some of these big pieces. I've also got one little hook of cherry wood on there just to get a little smoke in there as well. Let's go ahead and put some skin inside up. You can hear that sizzle. It's good and hot, but that's okay. Like I said, we're going to be shifting it over to the indirect side real soon. All right, guys, what are you going to finish putting the rest of this chicken on? I'll get you out here. Okay, guys, we're back. We've been in roughly about 15 minutes or so and we've done what we wanted to accomplish. Just get a little char and color, not even char, but color on the bottom of this chicken. They were going to move it to the indirect side. You can see that's what we wanted. So now we're going to move and let it cook over here for a while and then we'll flip it shortly, but I just want you guys to see what we were wanting to do there. Get a little color before we move it. Yeah, looks good. All right, guys, we'll check back in with you in a little bit. All right, family, we're back out here. Check on this chicken and it's looking amazing. See, that's what happens. We do that indirect cooking. We still get that good color and we keep that hot charcoal here. So if we need to go back and crisp up this skin a little bit, that's what we'll do. Look at that. It's been roughly 45 minutes to 50 minutes since we put the chicken on. We're not worried about temperature and all that kind of stuff and as far as the on the pit, we just barbecue. Just like we did when we were younger, when we saw father, our grandparents barbecue and they went out here with probes and all kind of stuff. They just lit up the barbecue and cooked. And that's what we're doing today. Just back your barbecue. It's like we used to. It's good then. It's going to be good now. Moving it, slipping a little bit. And yep, doing good, looking good, guys. This month, you guys forget it was good. Just looking what we got going on. Had a lone quarter of here, just about ready. I've had it almost directly over the fire, but I had it on this rack. But anyhow, that's that. I'll check back with you on a little bit. All right, guys, we're back. Time to pull this chicken off. I just want you to see. I moved it to the upper rack back over the coast. That way we can crisp up that skin a little bit. Let's see how it's looking. Look at that. Beautiful. Look how juicy it is. That's what you want when you make that chicken. That back yard barbecue, man. If we've achieved what we wanted to achieve, sometimes it's good to go back to the basics and take the technology out in this barbecue. Look at that. Perfect. All right, y'all. Pull it on off, take it in the house, and let it rest up a little bit. And we can make them place for dinner, but let you guys see what it tastes like. Appreciate you. All right, guys, we're back. There's a piece of that beautiful chicken we just got down making. Go ahead and give it a bite. All right, this chicken just like when you work here. Delicious. Season right. Got a little bit of smoke flavor because we did put the little piece of cherry in there. I'm telling you, man, sometimes it's good to put the technology down. Go back to basics and just do some regular old backyard barbecue. If you guys enjoyed this video, make sure you like, comment, subscribe. I appreciate you guys. Take a with me. Love you. God bless you. Until the next time.