Awesome congrats! If you don’t mind, use my link: bbq.rumandcook.com/KomodoKamado when you purchase. You’ll pay the same price but it helps support the channel. If you already ordered, just let Dennis know that Jake aka Rum and Cook helped show the product and encourage the sale. 🍻
Looking for when you were doing this. This is the way I have discovered as my go-to in my KK (for spatchcock chicken). Direct heat on top rack. I'll have to try removing the ribs and cartilage. I have always been under the impression that it stays juicier when you don't remove it, but the KK is so good - yours was still plenty juicy. NICE.
Interesting. I’ve never flipped chicken in a Kamado. With direct heat the bottom is getting more heat. If I slowed this down to 300F I would have ended up with a golden brown skin, but I thought raising it would get the same effect. Always trying something new :) 🍻
Removing the rib cage s something new to me, but I have to try it. The thighs temped at 125, isn’t that a little low? And lastly, was it worth dry brining for 30 hours?
It’s pretty easy to do after you have done it once or twice. Just take your time. Leg temp was 175-180, not sure where it showed 125, but that would def be low. Dry brine is well worth it. 12 or more hours. Better skin and more flavor, but doesn’t have to be 30 hours. 🍻
Too funny, I just did my first direct fire on my Char-Griller Auto Kamado. I cooked too low at 275. I ended up bumping up to 300 and flipping the chicken over so the skin got crispy. Also - I injected with Papa Johns Garlic Sauce (first time - highly recommend). Next time I will remove breast cartilage and rib cage.
It is because of your channel that I am ordering my 32” Kamado Komodo… keep up the good work ! Great video as always
I have a 42” KK, it’s the best! I’ve had mine about 4 years. It’s amazing how good it works. The best all around cooker ever.
Awesome congrats! If you don’t mind, use my link: bbq.rumandcook.com/KomodoKamado when you purchase. You’ll pay the same price but it helps support the channel. If you already ordered, just let Dennis know that Jake aka Rum and Cook helped show the product and encourage the sale. 🍻
Looking for when you were doing this. This is the way I have discovered as my go-to in my KK (for spatchcock chicken). Direct heat on top rack. I'll have to try removing the ribs and cartilage. I have always been under the impression that it stays juicier when you don't remove it, but the KK is so good - yours was still plenty juicy. NICE.
Yeah I haven’t had any issues with moisture after removing the rib cage. Makes it way easier to serve as well. 🍻
No matter how much my KJ dome is heat soaked, I still find it’s best to flip chicken to achieve both crispy skin and evenness of cooking.
Interesting. I’ve never flipped chicken in a Kamado. With direct heat the bottom is getting more heat. If I slowed this down to 300F I would have ended up with a golden brown skin, but I thought raising it would get the same effect. Always trying something new :) 🍻
Simple and delicious.
Yep, sometimes that’s all you need. 🍻
Removing the rib cage s something new to me, but I have to try it. The thighs temped at 125, isn’t that a little low? And lastly, was it worth dry brining for 30 hours?
It’s pretty easy to do after you have done it once or twice. Just take your time. Leg temp was 175-180, not sure where it showed 125, but that would def be low.
Dry brine is well worth it. 12 or more hours. Better skin and more flavor, but doesn’t have to be 30 hours. 🍻
@@RumandCook I must have heard it wrong…. That’s what happens when you get old. Lol
Too funny, I just did my first direct fire on my Char-Griller Auto Kamado. I cooked too low at 275. I ended up bumping up to 300 and flipping the chicken over so the skin got crispy. Also - I injected with Papa Johns Garlic Sauce (first time - highly recommend). Next time I will remove breast cartilage and rib cage.
Awesome. Once you remove the cage once you might do it every time :) 🍻
@@RumandCook yep! Next is pork picnic. And get that skin crispy
See, if you just ignore the breasts because thighs are better anyway you don't have these problems 🤣
🤣🤣 very true 🍻