Easy Fourth of July Cookout Dinner: Grilled Chicken, Baked Beans & Peach Cobbler

What's up, everybody? Hey, look, today I'm putting together something for you guys for the 4th of July and check this out. I'm going to put together, listen, we're going to do grilled chicken, barbecue baked beans, and then we're going to top it off with a dessert, you know, which is my favorite and all y'all favorite too, peach cobbler. Okay, along with this video, I want you guys to go to my website, which is smokingandgrillingwithab.com and that's W-I-T-A-B.com. And I done put together a post with 25 of my favorite, you know, 4th of July recipes. You guys go by and check that out. A lot of you guys have already seen it, but listen, if you haven't, go there, check it out, enjoy this video, and let me know what you think down in the comment section below. Now, first off, we're going to start with your barbecue grilled chicken, super easy to make. And you guys let me know at the end of this video, what you think about this. After looking at that thumbnail, I know why you're here. Look, today I'm going to show you how to make the best grilled chicken thighs ever. Now let's get into it. Now, what I did was I took some parsley and I just went ahead and just chopped this up. This is more like a little fine little mince, right? So this right here is good. I just set that off to the side. Now you want to get yourself four, you know, look, four garlic cloves, right? So I'm just going to take them, smash them like that. I'm going to give it another, we want them like that. See that juice? But we want to keep it all in the inside. Already did the garlic, right? We didn't chop down, you know, minced up, you know, our parsley. Now, if you guys take a look right here, look, we got paprika, that's a black pepper, and then we got salt, right? And if you really want to know what the level of is, I'll just put it right here. That's this right here. I'm going to add my AP to it. Listen, it's already a low sodium product along with this little bit of salt right here for the amount of chicken that we're doing. It's going to be fire. So I'm just going to go ahead and add some here. And before I even get to my whisk, we want to go ahead and use some olive oil, right? So we use about a third cup and I mean, cause don't forget we making a marinade, right? So we just get it like this. I'll take it. Now I'll go ahead and just bring some of the parsley into the game. What I'm going to do is I'm just going to take the chicken and we'll just start adding it in here. I know that I put the garlic in there and you guys can put it on the top, but I like it to be in the bag. I love the way it smells. And listen, it's going to be real nice and fragrant. You know, once I take it out, I mean, once I mix everything in here, right? We got that in here and now we'll take our marinade, you know, I'm going to hit it one more time because the parsley is starting to settle. The tries are thickening up. If you feel like it's thickening up a little bit, you can always add yourself just a little bit more olive oil. Okay. So once we got it in there and you got to admit having a zip quicker makes it so much easier, right? So I just take a lot of the air out that I can. I close it up, right? And then I take it like this and I just massage it. Cause what we're going to do is we're going to put this in the refrigerator. Now, listen to me folks at a bare minimum, 30 minutes. Look, you see my temperature. I'm a little bit above 350, but I'm still in between 400 and the 350 mark, right? And it's rising. Now, remember I'm using a kettle grill, right? So anytime I use any type of grills, everything is controlled as far as the temperature by the vent. And I can vent these. I'm going to come around so you guys can see I control that. If I want it to be hotter, I'll open it all the way up. If I want it to slow down a little bit, I do it here, right? This is for the, this is where it pulls out. And then if you guys look down here on the bottom, when you come down here, look, there's vents on the bottom of here. Cause it's pulling everything this way. You know what I mean? So I've been this way. Okay. So look, this is the cool part. I've already marinated. Not quite as long as I would like. You know what I mean? But I did do my minimum of 30 minutes. You guys just saw the grill. You know, everything was cool there. I got everything set up and ready to go. So if you take a look down here inside of my grill, look, my grill is divided into two sides. There's really three things going on in here. We got a big area over here. I call that, this is my cooking zone, right? This is where I'm going to put all of the chicken at. This is non-direct or indirect, right? Then right here, you can see, I have a little water trough in there. That's to keep moisture in there. You know what I mean? Just to try to keep everything nice and moist. And then over here, look at that right there, that right there, that's the charcoal. You know what I mean? So that's where we're going to get our flavor from. That's where we're getting all of that deep smokiness from. That's all. And then we put it on the top. It's going to cook real fast. Now I'm going to do them like this. Check it out. We'll just start putting them down right here. And then we got to get our temperature back up. So the longer I, you know, stay here and I talk, you know, the longer, you know, we just letting, we heating up the world, right? So we just want to stop. Then I want to go ahead and just be quiet for a second to pay homage to the color of these. Look at that right there. So look, notice I put your chicken over here on the direct zone, right? So when you do it like that, that's how you get that color like that. So I just flipped these over. We'll look at it again. This is where we want to get folks. Look at that. Then I want you to pay attention to that color. That's a combination, you know, my seasoning, right? And then we put that paprika in there. It's just a combination of it all, the salt, the pepper and all of that. And then look on my grill, you know, I'm using a spin grate. So I'm able to just spin this around like this. You know what I mean? If I want to put it over there on that side, I'll do, then I'll just adjust, right? So we'll do it like this. So if you guys got any type of fajita, you want to put this in, man, you could do it however you want to do it. But this right here will get you that color on the bottom. You know what I mean? And then you cook it. Then we're going to temper it. And what temperature are we looking for folks? I'm going to be looking down in that comment section below to see if you know. That's right. 165. Okay. I want you guys to take a look at this right here. Look, 164.3. They say 165. We good. That's it right there. And I'll come over here. I'm going to test this one over here. Find that. And don't forget, we got that bone in here. And this one right here, 160. It's working this way up. By the time I get these off of here, they'll be ready. I got them on a direct heat because I want to put a little char on them just on the bottom. That one's a little bit over. That's ready to come off. But 165 is that sweet spot. Look at this right here. 163. Let me go ahead and start pulling these off. So the only thing left to do is to take these babies off, right? That being a little thicker, I'll just hold that one over there. We'll just start loading these up like this. The objective is to get them all off at that 165, right? So I take the thin ones off, you know, first. Oh yeah. When they get popping and doing all of that, that tells me, look, that bone in the inside, that's the advantage of having that bone. That bone get nice and hot and cook it real nice. That's some flavor right there, folks. Look at that right there. Okay, folks. So look, ain't no need to talk about it, build no hype up or nothing like that. You see this right here? That's what we want to have, right? So you want to know, is it good? Look, I can, oh, look at that. I don't know why I'm screaming. Look, it just goes right in the inside. So I'm just going to go ahead and just give it a cut, you know, right there. Let's do that. You see that right there? Oh, you see that flavor? You know what I mean? You want to know, is it cooked right? Look, I'll just pull it off of this right here. Cheers, y'all. Next, we're going to do the barbecue baked beans. Check it out, folks. Look, keeping up with the theme of barbecuing. Listen, today we're doing barbecue baked beans and guess what? We're doing it on a Rectech DualFire 1200. Let's get it. Okay, folks. So listen, I'm going to have you guys come on over here and look at these ingredients. We're just going to do a quick flyover. Don't forget the full ingredient list is on my website. That's SmokingAndGrillingWithAB.com and that's W-I-T-A-B.com, right? So listen, I do want to pay a little, I want you guys to pay a little attention right here, right? Look, these are my baked beans, right? Out of the can, but you can see they don't have the liquid. I put them in a colander and then I rinse them actually with water. Okay, so look, I'm about to get started. I just want to let you know, you can see the ingredients right here. This is another thing too. If you have any leftovers, you want to put something in here as far as like your protein, you can do that. Listen, you customize making barbecue baked beans your way. Now, first thing I'm going to do is I'm heating up my cast iron skillet. I just want to get my baking going. Okay, so now that I've prepped my veggies, right? Obviously I diced down both of these. These are my onions. I like to give my onions a head start, right? And this will be before I even put in my beef and you'll see why I do it like this. I'm just going to stage it so you guys can see it. Then when you put your onions in, you know, just the water and the acid from the, you know, from the onion will help get off any fine at the bottom. So, and you ask me, I think they need a little bit longer. It depends on how far you want to take them down, but my bell peppers won't take as long. So that's why I always start with, no matter what I'm doing, I start with my onions first. Now my bell peppers. Now tell me, can y'all see the flavor train coming? All right, folks. So listen, I like where I'm at right now with my veggies. Listen, there's a whole lot of flavor in here, right? So now I'm going to go ahead and add my 93-7, right? We'll just drop this in just like this. And once we form a little crust on the bottom of it, before I even break it up, I use my masher right here. Then I get in there and do that. You know what I mean? These right here are a must folks. Look how easy that is. Instead of always using our wooden spoons, you know what I mean? And doing it like that. And especially if you guys got them nonstick pans that have that coating on there, this right here won't scratch or you won't ingest none of the, you won't ingest none of the, that coating, you know, in your body. And I'm going to be using my barbecue rub to, you know, give it to seasoning, right? So listen, don't forget on my website, I will have, if you don't have this, which it'd be amazing if you don't, you know what I mean? But if you don't, I'll have an, you know, an ingredient list for you. So you guys can, you know, level it up like you'd like to, or use your favorite seasoning on your end. That's what kind of like makes it the best. Anyway, you know what I mean? You're using something that you like. Now I'm gonna bring my veggies in here and we just continue to cook this down just a little bit more. This is going to be a hearty meal by itself. So this barbecue chicken, oh, here you go. For you rib lovers out there, barbecue beans, you know, some smoked, you know, ribs, some smoked St. Louis ribs. Oh, and you know what? You can't have barbecue baked beans without having no potato salad. Yes, sir. Now, what I just did right now is I added a pinch of salt. And what you want to do is you want to taste, taste as you go, folks. This is a good, you know, all your meat is cooked. You know what I mean? Everything is infused with your veggies and everything. So listen, if you taste it now and it tastes good to you, you know, it's going to taste good in there. Listen, this is going to be an infusion of flavor. Okay. So now we just go ahead and add this right to our, you know, our beans. All right. So now we're going to add a little barbecue sauce, right? Now you guys use your favorite barbecue sauce. Uh, I got, mine is coming back in. I don't know why it took so long for me to get it back in this year. You know what I mean? Now they were having issues at the, at the, you know, the filler, you know what I mean? But no worries, folks, it'll be here. It'll be here just in time. But right now I'm going to say it this way. Use your favorite, right? We're going to put a little W sauce in here, a little mustard and that's yellow mustard. That is. And then when you say barbecue baked beans, if you ask me, they got to be sweet, right? And that's when that brown sugar comes into play. Start adding some brown sugar to it. I'm going to show you guys something too. If you look right here, look, you see this. I'll talk about this every now and then you soak these in water. You know what I mean? Then you put it in. You're like, yo, yo, anything that could like possibly like get hard, especially with this brown sugar, right? Drop this in here and look how moist this is. It just stays moist, right? Keep your brown sugar from, you know, clumping up, making them hard pieces, all of that. Then you just want to give it a mix, right? Make sure you mix it thoroughly because you got mustard. You shouldn't see none of the mustard, none of it. Okay, folks, take a look at that right there. I just tasted some of this and listen, when I tell you I got the sauce right, I got it right. Only thing left to do is, now this right here is like a little level up for you. For those of you guys that want to like take it all the way to the top, some of y'all not going to be able to see it visually because your brain going to tell you like, I don't know. But listen, AB has never steered you wrong. You know what I mean? So anything I'm going to do right now is add this and then I'm going to add a little bit of that to it and that's going to be like the thing. Now look, when I'm chopping my bacon, I like to see my bacon, right? So this right here is good, right? I'm going to reserve a couple of pieces back, you know, just to put a little topping on it. After, you know, mixing the bacon in, look, you can see the bacon. You guys can put as much in here as you'd like, but don't forget you're going to have other proteins. You know what I mean? This right here can quickly become the star of the show, folks. You know what I mean? So now I'm going to take this. I'm not going to use this whole can. I just, you put a little bit of this in here like that. So like I said, some of y'all not going to be able to see it, but trust me folks, this right here. And then when you make it, listen, cause some of you guys go out there and you know, you actually follow these recipes the way I get, you know, I give them to you, right? I want you to come back and let me know what you think and talk to the rest of the non-believers folks, right? So that's about a half a can and that's all we need. And then for the last bit, we finna put this in the Rec-Tec Dual Fire 1200. We're going to give it that infusion of that white oak, red oak, and hickory. Okay. So listen, I put it in, I'm going to go about 250. We just want to heat this up, get it nice and, you know, moving around and viable and everything to like cook together. I'm only going to go in here for about an hour and those will be ready. So don't forget that'll be crucial for you guys when you're out here cooking and you're barbecuing. So you can get your timing right. You want to have hot food one hour and you're straight. And then last but not least, we're going to top this whole meal off, which would be really, you asked me, just the real structure of it. We got to have the dessert. We finna do a peach cobbler. Okay, folks. So listen, some of you guys might've seen when I called it a peach cobbler, it's got about 5 million views on it. You guys checked it out and you guys said that was great, but in actuality, it's called a peach pie. This right here is going to be real true to the game. We making a peach cobbler the right way. Okay. So as you can see, this is not a whole lot of ingredients and I promise you it's not sacrificing on none of the taste. Listen, this way is going to be the easiest way possible. Okay. So the first thing we're going to do is we're going to go ahead and hit bake because we need to preheat, right? So we're going to go at 375 and then we're going to start this. This is so fast and so simple folks. You guys are going to love this one. Okay. So I'm going to put this right here. Cause this is going to be key in order for us to make, you know, this is everybody call it a crust, but this is going to give us that, that nice, you know, breading, right? So you want to have self rising flour. Now we're going to go in with just one cup of self rising flour. Then we come with one cup of sugar, right? So every so far we got equal parts, flour and sugar. Then we give it a pinch of salt. Now what I'm gonna do is I'm gonna take it, set it to the side and I'm gonna move my milk over here. Right? So I'm getting ready to take my butter and we just got one stick of butter. I'm gonna go ahead and melt this. Okay. So now we're going to go ahead and work on this filling, right? I added this extra can, but I drained this so I can take this off the top. As you guys can see, it's enough juice inside of the can, you know, to go ahead and make it, you know, this is what's going to make our, you know, our breading. That's what's going to make it so nice and moist. Right? So let me get this open. Let's get it in the pot and let's work. All right. So now you guys are going to get a chance to see what I'm talking about as far as the juice go. So this is one can. I've put this in here and that's a lot of juice, right? That's still going to make everything nice and moist, but I take my small can here and I just add that to it because it is enough peach juice to work. Right? So we're going to start off. Let's go ahead and get some heat under here. Let's start off with a medium flame. Now we add our butter. All right. So here I just cut, you know, half of a lemon and then I just use my hand. Then we use our hand, you know, to catch the seeds, right? Oh yeah. Then we add brown sugar and white sugar, right? This is just a half a cup. Now, if you guys want to do something, you want to reduce some of the sugar here. We can only put maybe a half a cup of sugar, you know, in our breading, right? All right. So now what I'm getting ready to do is remember we put our dry in here. These are dry ingredients. We've got that one cup of milk. Now we just add this. Then you want to get your whisk and you want to go ahead and just get this incorporated, right? That's self-rising flour and the milk. I didn't want to have this sitting out, you know, while we were waiting to get to this point, you know, to put the filling in here, right? So that's why I didn't add the milk. You guys, it is a little bit of a method to the madness, but I promise you the end result is going to be fire, right? So now I'm going to take this. Remember our melted butter? Let's just go ahead and put this in here just like that. All right. And I take it, look, we just hit the sides with it. Just leave it like this. Real simple, right? Now we're getting ready to add our batter to it. Now, normally when I make this, I like to cook this, let it get nice and hot. Then I add myself a little cornstarch slurry, right? And what that does is that thickens it up. But for this right here, we're going to leave it just like this. I'm going to go ahead and take this. And now I want you guys to look down there. I'm just going to pour this right down here like this. Oh yeah. All right. So we at 375 and don't forget folks. It is really, truly that simple, right? So then we just add this in here like that, right? At 375, we're going to set a timer for one hour and we're going to see that magic. Okay, folks, look, I let it sit for a minute. I took some pictures of it, you know, inside of the, you know, my casserole dish. You guys can see, look, super easy to make, looks very good. So now I'm getting ready to, I'll tell you what, let's get a big boy spoon. I'm going to take this now, right? And we're going to go ahead and put some of that. And guess what? I got a scoop of ice cream, right? So if I take it and I do it like this, y'all, right? Look at this. Just for all y'all I like a little bit more of that crust, you know, and all of that. Well, here you go. Cheers y'all. I'm in heaven. Now, hold on. Ah, I really, I'm at a loss of words. Super easy to make. I'm going to keep saying that because I want you guys to make it. You should be able to just run to your local, uh, you know, grocery store and just put this together this evening. You don't need a whole lot. You already got the video, you know what to do. So let's make it. Now, if you're new to my channel, let me take this time to say, thank you for watching this video. Don't forget to like smash that subscribe button and tell everybody out here. There's a channel out here to simplify these recipes and taking the mystery out of cooking. And you know what I'm going to do folks. I'm going to go that way. I'm going to pour myself a tall ice cold glass of milk and I'm going to sit down with this y'all. I'm out. Peace.