[MUSIC] I tell you what, we gotta hurry up and
make these otherwise it’s going to get dark out here.
>>What are you, chicken? [LAUGH]
>>That was so stupid you should be skewered.
>>[LAUGH]>>This is the end of the day. We are running out of a joke folks. Hey everybody welcome
to how to feed a loon.>>Yay.>>I’m Chris>>And I’m Wesley>>The skewer at loon.>>Yes. People, the sun is going down.
>>So are we are [INAUDIBLE] of humor. It was never really hot to begin with.
>>Let’s talk about something that really is good. These incredible things
that we’re about to make! This is my Skewered Chicken with White Alabama Sauce.
>>Wow, I can’t wait-
>>To eat it.
>>Yes!>>That was a mouthful so let me just tell you what this is.
This is so incredible-
>>That was a mouthful.>>So, I have got some chicken, pieces of chicken thighs,
we’re going full flavor here. If we are going to do this,
we might as well do a full lot of flavor->>Can I say what that means? Leave a little skin on it. [LAUGH]
>>We got a little skin going in this game. So here is what we did. What I recommend doing is getting some,
if you can find it, some skin on boneless chicken thighs.
>>I think that’s impossible.>>It is hard to find.>>I think it’s impossible.>>You can go to the butcher and ask but a lot of times you’ll find
skinless, boneless chicken thighs.>>Right.>>Or you’ll find chicken thighs that had the bone and the skin.
>>Right.>>So what I do is I just get the bone in and then it’s very easy to cut off pieces. And you want little pieces. Make sure they’re all
kind of uniform in size.>>There you go.>>And then you got like this. And then, but I’m telling you, that skin-
>>That little skin get a little crispy and delicious.
>>Gets crispy and it just-
>>And then with that Alabama white, what is it, the Alabama white barbeque sauce.
>>Alabama white barbeque sauce, I’m going to tell you how to
make that in just a minute. These go on the grill-
>>Is that a thing?
>>It’s a thing.>>Okay.>>But, yes down in alabama it’s more of a thang.
>>All right.>>It’s [INAUDIBLE], so what this is, we are going to do is we’re
going to put these on the grill. Right now, i’ve got medium hot.
>>Mmm.>>And these are going to go for about true sizzle. About 12 minutes-
>>Yes.>>Until they’re nice and crisp on the bottom. Put them skin side down, and then we’re
going to come back and we’re going to flip them for about another five minutes
until they’re almost fully cooked. And then we’re going to take-
>>What do you mean almost?>>Because we’re not quite done cooking them. We’re going to eat them, they’re
almost cooked but they’re really no. We’re going to finish cooking them,
we’re going to cook them with this White Alabama sauce.
>>Yay!>>We’ve been talking about this sauce quite a bit. I made this earlier this
morning before the sun came up, now the sun’s going down.
>>[LAUGH]>>So let’s go back to this morning, and let’s see how we put
together this incredible sauce.
>>So we start off with a cup of
good quality mayonnaise. To that, we’re going to add a nice heaping
tablespoon of prepared horseradish sauce. Then we’ve got some delicious
apple cider vinegar. We’ve got two tablespoons
of dark corn syrup, mm. [MUSIC]. We’re going to do some pickled
jalapeno to your own taste, a nice pinch of kosher salt,
the juice of a half of a fresh lemon. [MUSIC] And then, we’re going to amp up
the flavor a little more and do a little quarter
teaspoon of cayenne pepper. Get your trusty whisk,
try not to make a mess, and stir it all up until
it’s fully incorporated. Mm.
>>You guys, look at this.
>>I know, can I take one and start stripping it? [LAUGH]
>>You mean the skewers. Yes. So now I’m just going to brush
a little more of this sauce. You guys, the smell, I’m telling you-
>>It is so good.>>You serve this at a barbeque with friends that are coming over,
it’s like a little appetizer before the main dish.>>[SOUND]
>>My gosh.>>I don’t know if I could, yeah, please. [LAUGH]. I can’t even wait y’all.
>>I know, it’s so-
>>All right, I’m going for it. [LAUGH]
>>Mm-hm.>>That white barbecue sauce->>Is the bomb, I know.
>>Amazing. The chicken.
>>And the skin on it, just a little crispness.
>>Yeah, but it deepens the flavor so much.
>>I know.>>You always have to have a little skin.>>[LAUGH]. You need a little skin in the game.
>>Yeah, now that is. Sorry, I had a little bit
I had seconds in my teeth. [LAUGH]
>>I thought you were getting, well you were debating on what
you were going to rate it.>>No. [LAUGH]. This is 100,000 loon approved,
first hand loon approved.>>Wow, that’s pretty, pretty good. All right, well then I’m going to dig in.
>>[LAUGH] Yes, here take it.>>I’m going to take all these over here. Take a look over here.
>>Here we go. Now you can get this-
>>You’re so dainty.>>[LAUGH] I’m a dainty person.>>Yeah, uh-huh.>>Now you can get this recipe and many more on howtofeedaloon.com.
>>Mm, my gosh, you guys, so good. That’s so good. And be sure I always do this. Be sure to go to all our social media and
like us, and share us, and do all of that great stuff so
you’ll never miss a recipe like this. This is tremendous. You got to have this at your next outdoor party.
>>Yes.>>It is so good.>>And people love it.>>And they will love you. Hello chicken.
>>[LAUGH] Bye.>>Hey, everybody!>>Hey! Now, if you like what you saw, make sure
to subscribe to our YouTube channel right now.
>>It’s right and if you want to see even more recipes like
these incredible gastro pub recipes.>>Of course you do!>>Be sure to click right here.>>Click, click, subscribe.>>Bye everybody!>>Click, subscribe.