 Hey y'all, welcome back to the Fired Water Cooking Channel. This is Darren. I'm going to start a, actually a cook here for you. My first cook. I'm going to do some chicken thighs and I'm going to make an Alabama style white sauce to go with them. But first I was going to get the chicken thighs in the sous vide. I actually got my water in my container already and we're going to show you that and then we're going to get started. So give me a minute and we'll walk you through it. Okay guys, this here is the water container. I've got it about two thirds of the way full and usually when I, especially when I'm cooking hotter I will actually use hot tap water about as hot as I can get it. So we're going to be cooking these chicken thighs at about 155 for about four hours before we throw them on the grill and get them all nice and brown. So I'm going to go ahead and throw them in. I got the water in. I'm going to get my circulator going and then we're going to throw them in the bath. Okay guys, I've got my sous vide unit set for 155 degrees for four hours and right now it's the water starting at 142 degrees so it's going to take a little bit for it to get up to 155. As soon as it hits 155 I'll go ahead and throw the chicken thighs in there and I'll set my cover on top. We'll let them go there for about four hours. I'm doing 155 today because I want to make sure that I get most of the red that's around the bone cooked. Not that I know that it's still safe to eat at a lower temperature because it's pasteurized but just for aesthetic sake my family doesn't like to see red around the bone. They think it's raw. I understand that they will be done at a lower temperature but sometimes for aesthetic sake you eat with your eyes a lot of times and some people get freaked out by red meat or especially on the chicken. So we're getting ready to get this water up the temp. As soon as it gets up the temp I'll throw the chicken thighs in and show you how the setup is and then we'll be back. Okay I'll am back and just showing you here that we are up to temp now to 155. Water's pretty warm, steam coming off of it. That steam is one of the reasons why you need some kind of cover for it. What I'm going to do now is throw the chicken thighs in the water. I've got a big pack of them here. They're one of them frozen. I did pre-season them before I vacuum packed them and put them in the freezer and I just usually put a little bit of my chicken rub on there which is pretty easy. It's salt, pepper, paprika, garlic powder, onion powder, a little Italian seasoning and that's it. So I'm going to go ahead and throw these in the water. They're going to float a little bit. What I'm going to do is put my rack that I normally put in on them and that's going to drop the water temperature back down some but that's alright we know that's going to happen. So what I'm going to do is throw my cover on top, reduce the evaporation some and I'm going to let these go for about four hours. So you can sit here in the water for four hours and when we're done with that we will throw them on the grill, get them grilled up. You guys we've got the chicken still cooking over there in the sous vide container. The timer just started going off so we've got about four hours till that's done. So what I'm going to do is whip up the Alabama barbecue sauce, the white barbecue sauce I was talking about. I'm using the recipe off of Amazing Ribs but the only ingredient I don't have and I'm not going to put in there because we're not a big fan of it in this anyway is the horseradish. But all the ingredients I got lined up here I'm going to walk you through as I dump them in. In the bowl I already have the Dukes mayonnaise from what I understand you do have to use Dukes mayonnaise or it's not authentic Alabama white sauce so I have the three quarters of a cup of mayonnaise in there. I didn't have any actually ran out of mustard powder so it calls for a tablespoon of mustard powder. I just used some regular yellow mustard hoping that will work but for the wet ingredients besides the mustard you've got a third of a cup of apple cider vinegar, quarter cup lemon juice, quarter cup apple juice, then I got all my dry ingredients in one container. Calls for one tablespoon of powdered garlic, one tablespoon coarsely ground black pepper, one tablespoon of or actually a quarter tablespoon of kosher salt, then a half a tablespoon of cayenne pepper. Like I said I'm leaving out the horseradish so that's about the only ingredient that's not going to be in it that's in this recipe. So I'll actually mention that in the comments below. I'm going to go ahead and mix this up like I said that's all that's in this. Go ahead and throw everything in to the bowl. You can get it all mixed up and see how it looks. I did add one thing that this didn't have in it that the recipe did not have in it was actually I put in a quarter teaspoon of onion powder. So we'll see how that plays out. So I got all my wet and dry ingredients mixed up. I'm just going to go ahead and whisk this up until it turns out and let it set in the fridge later until we get our chicken ready. Got it all whisked up and one thing I do know is that this sauce is supposed to be very watery. I'm not really a very watery sauce type of guy. So I might put a little bit more mayonnaise in it. This sauce actually reminds me of a sauce that we use up in upstate New York where I grew up. It was called Cornell Chicken which is very similar. It uses apple cider vinegar and a mayonnaise type base. Actually they just use a whole egg and then poultry seasoning and a couple other ingredients. So it's very similar to that. That's been around for a long time. Cornell Chicken, look it up on the internet. I'll put a link in the comments below so you can kind of look and see how similar it is to this one. This is a little bit different. It kind of threw their own southern twist on it I guess. But I'm going to add a little bit more mayonnaise and thicken it up some. Like I said I don't really like watery sauce. So I want it to really stick to the chicken. Probably not going to have a whole lot more. Maybe another half a cup or so. See how that goes. Then we're going to put it in the refrigerator and let it cool down while the chicken's cooking. Hey y'all, I'm back. Getting ready to start the fire. The chicken thighs have been in there for about three hours now. So I'm going to get the fire going. It's going to probably take about 15-20 minutes for the fire to hit around 350. Kind of stay there. So what I'm going to do is I'm going to take a couple of these fire starters. These are sawdust and wax fire starters. You can get them on Amazon, Home Depot. They're pretty easy to use. I usually cut mine in half and just use like a half of one in each spot. I'm going to light the grill in three different spots here. Just to make sure it's an even fire. But these fire starters don't leave any chemical taste or anything. Like I said, it's made out of sawdust and wax. You can find them pretty much anywhere. I usually buy them in bulk on Amazon for like $20 for 144 of them and then I cut them in half. They work really well. They get the fire up and going within 15 minutes. Some people like to use a torch. Some people like to use electric starter. But I like these. That's usually how I light it when I'm going to do a hotter cook. Light it in three spots, get going. We're going to let that, let those fire starters burn out until the fire gets going on the coals. Then we'll come back. Throw some smoking wood, put the heat deflectors in. Because we're going to be cooking indirect for these chicken thighs. And we're going to let the, put some smoking wood on it and let it get up to 10. We're going to add them back. Fire is starting to go pretty good. The fire starters have burned out. Starting to cook along. I'm going to go ahead and throw some cherry wood on here. Get the cherry smoke on. I really like cherry with the chicken. It really gives it a good color and it gives it a good flavor. It's a very light smoke flavor and it's a nice dark color to it. Got my fan going on here. Blowing the smoke out over the pool. Helping under the overhang. So I'm going to go ahead and grab some cherry chunks. Alright, I got my cherry chunks. And one of the good things about these Kamado grills, they're so efficient. You don't need a whole lot of wood to get good smoke flavor on your food. So I'm only actually going to put one or two chunks in here. And I'm going to put them right by where the fire is going. So that they can get started pretty good. So in those three chunks, that's going to be more than enough smoke to get on the chicken. I'm going to give it another 10 or 15 minutes. Get the grill up to temp. I'm going to shoot for like 350. Smoke will get rolling. The white smoke will be gone. We'll have some nice blue smoke. So I'm going to go ahead and throw my heat reflectors on. This will let us do indirect cooking so we're not cooking directly over the fire. Just makes it so we're using just like you and your oven. You're not cooking right up against the fire. But we're going to get it hot enough where it's going to crisp up the skin. So let me get this all set up. And we'll see you back when I get the chicken on. I got the thighs out of the sous vide. Normally what you do when you sous vide a steak or a roast or something you want to get a good sear on. You pat them dry pretty good. I'm not going to do that with the chicken because we're going to throw this in the smoker. But what I'm going to do is I'm going to put a little bit more of my chicken rib on them. Just so that they have a good coating of it. Some of it's come off in the liquid in the bag. I'm just going to put it on the skin. I know the flavor is already in the other part of the meat already. So I'm just going to add me another coat of the seasoning on there. I'm going to run these out to the grill. Like I said, I'm not going to pat them dry. Some of the seasoning I just put on is going to dry up some of that water. And they're going to sit in the smoker for a good 35, 40 minutes. Get some smoke to them. Get some heat to them. I'll run them out there on the outside. I'll tell you about that fan. See how the smoke is getting blown out from under the overhang from the fan. It's a good amount of smoke coming out. The grill is right up to 350. I'm going to put these bad boys on. And we're going to let them sit on the grill for about 35, 40 minutes. Then we're going to come check on them. All we're really doing is we're not cooking them. Remember we're just going to get them some smoke to them. Crisp up the skin. They will cook a little bit more than they were in the bag. But I'm not really concerned about it. We're not going to cook them to death. We're just going to get them where that skin is nice and crispy and we've got some smoke to them. That cherry smoke is really nice. So I'm really good on these. That's it. Got them on there. Put this back on. Close it back down a little bit. Let it sit there. It'll come right back up to 350 within a couple of minutes. Then we'll come check on them in about 20 minutes. Yeah guys, it's been about 15 minutes. They're starting to get a little crispy. Now what I'm going to do now is I'm actually going to put some of that Alabama white sauce on there. Just going to paint it on a little bit so we can season it up some. Just going to drip it on. A lot of a whole lot. We're going to put a little bit more on when it's done. So we're just going to put it on there to get a little flavor to them. Then we'll close the lid back up. Let some more of that wood smoke get in there. Just going to put a lot on. Just going to cover the skin. Get the flavor on there. We're going to close it back up and then we'll come back in another 10 minutes. Alright guys, it's been another 10 minutes or so. They're looking kind of golden now. Look at that color on them. It's kind of hard to see with the smoke but they're looking pretty good. I might just let them go another couple of minutes here. Take them off, take them inside. You can get a better look at them. Alright, there they are. All off the grill. A nice sheen to them. All I'm going to do now is take that Alabama barbecue sauce. Just going to coat it on there. I guess normally what they do in Alabama is they dip the whole chicken in there. It comes out a dripping mess. I'm just going to coat these with some more of the sauce. Let them rest here for a minute while I get the rest of my sides. Call everybody in here for dinner. I thought those looked good. I'm not going to be like most YouTube guys and take a bite of it and go, I'm just going to let it sit here. So you can look at it, coat it with the sauce. There you have it guys. I'm sure it's going to be pretty good. I'll put all the recipes for the sauce and everything down in the description. And thanks for joining me. Come back again. Make sure you follow us on Facebook. Follow us on our Facebook page and our Facebook group. I'll see you next time.