You have not steered me wrong a single time with your rub recommendations. As my wife is quite sensitive to overly salty products, this is greatly appreciated. Thank you, Joe
Somehow, I get hungry every time I watch one of your videos. Thanks for doin what you do. Can't wait for weather here in WI to warm up so I can get back to cooking outdoors.
man, im so happy I found your channel! I appreciate that youre talking about technique with Kamado style cookers not like others that are as much a sales pitch as they are a tutorial. so far ive tried your brisket, tonite is chicken
I had a full breakfast, French toast stuffed with cream cheese and raspberry jam, homemade breakfast patties. It does not matter, I look at what you’re cooking and I still drool. You do beautiful food.
Joe, if you lookin, you ain’t cookin!!!😁👍🏻 Great video!! Your videos are awesome, to the point and informative, nothing worse than a video that’s an hour long with babble.
Spatchcocking. Big thunbs up for that technique and this video. My wife cooked on our smoker for the first time at Thanksgiving. Did a spatchcocked turkey that was absolutely killer. As always Joe, thanks for the excellent videos.
Made this on the Weber Kettle a few years back. Better than any chicken I’ve ever had. Did the same with a turkey & had like results. It even bested my deep fried turkey. The key is to cook or smoke until you reach the minimum safe temperature. Any more than that & you’re just drying out all the remaining moisture in there.
Dear Joe, thanks for your job. My whole family, loves watching your video) But, that's not all I want to say. I'm from Ukraine. With your help, we can protect our families, our homes and our lands. Thanks, for all your help!!! God bless America!!!
You did a nice job with what you had to work with (a factory farm, shapeless, mushy “chicken”) My technique is to split a young pasture raised fryer (under 3 pounds), dry age it for three days at 36 degrees, then smoke it.
Where we can find ur recipe sir..hope u post it dretly here sir to easy for us to reach out and to make grocery to screenshot even without data we can still cook it
Contacted PS for the Buried Treasure. Apparently not there. I did look at the Kong, asked a question, dropped your name. Nice vid. I do a similar prep on my WSM, but for crispy skin I do the refrigerate brine e thing. Too much salt IMO.
@3:43 Malcom Reed would be proud! And, BTW, I know it's important to have big sponsors but. . . I just use a weed burner to start my charcoal or to sear my sous vide meats.
Salut Joe, un bonjour depuis Genève. J’adore tes vidéos. Elles sont super inspirantes. Je me réjouis de cuisiner cette recette sur mon summit Kamado de chez Weber. À bientôt.
Throw a few chunks of mesquite on there for the best chicken, this is exactly how I grill mine with the exception of using a $19.95 tabletop grill that's lasted me for 8 years now 😀
Depends on your offset. I usually "fast" smoke chicken on mine. Get rid of deflector plates and put chicken close to the firebox. Works like a charm but maybe not quite as hot as the egg style cookers
Barely any smoke flavor at that temp. Thats crazy. 230-250 first 2 hours. 350 the last hour. Smoke flavor and crispy skin. Much better than this. 183 in the thigh is overcooked bud. 173-175. U sure you know what youre doin? This is wannabe smoking. If this is your bbq, people are missing out on good bbq. Texas bbq is so overrated. Im positive id out smoke you any day
You have not steered me wrong a single time with your rub recommendations. As my wife is quite sensitive to overly salty products, this is greatly appreciated. Thank you, Joe
The only way to cook chicken in my opinion, never fails me
Somehow, I get hungry every time I watch one of your videos. Thanks for doin what you do. Can't wait for weather here in WI to warm up so I can get back to cooking outdoors.
man, im so happy I found your channel! I appreciate that youre talking about technique with Kamado style cookers not like others that are as much a sales pitch as they are a tutorial. so far ive tried your brisket, tonite is chicken
I had a full breakfast, French toast stuffed with cream cheese and raspberry jam, homemade breakfast patties. It does not matter, I look at what you’re cooking and I still drool. You do beautiful food.
Good looking bird. Char adds flavor! Chicken loves to be cooked hot and fast. That's the only way to do it 😀🍻
Joe, if you lookin, you ain’t cookin!!!😁👍🏻 Great video!!
Your videos are awesome, to the point and informative, nothing worse than a video that’s an hour long with babble.
Great looking bird Joe, Thanks!
Loving the sound of that Buried Treasure rub. Thanks for sharing.
Spatchcocking. Big thunbs up for that technique and this video. My wife cooked on our smoker for the first time at Thanksgiving. Did a spatchcocked turkey that was absolutely killer. As always Joe, thanks for the excellent videos.
Always a pleasure to learn from you thank you for sharing with us God bless!
Every one of your videos makes me hungry!
Made this on the Weber Kettle a few years back. Better than any chicken I’ve ever had. Did the same with a turkey & had like results. It even bested my deep fried turkey. The key is to cook or smoke until you reach the minimum safe temperature. Any more than that & you’re just drying out all the remaining moisture in there.
Great looking chicken and yes I already got a six pack........of Buried Treasure!!
Looks like another winner!
This chicken recipe looks awesome, going to try it on my Pit Boss Smoker on a weekend when I have time! Delicious and juicy looking!
Came out perfect
Thank you!👍
Great simple cook !
Fantastic Chicken Joe I think that's the most colorful chicken to date.
I bought some reduced price turkeys thinking of doing something similar with them looks great mouthwatering👍
that skin looks so good!!
Going to try this tomorrow on my Weber EX6 Smokefire.
What up Joe? Congrats on 200k btw!! I can't find that "Buried Treasure" on their site, maybe I'm just daft. Good looking bird you made there.
Thank you! I just saw the rub. They have the 2.2oz bottle. 👍
Dear Joe, thanks for your job. My whole family, loves watching your video)
But, that's not all I want to say.
I'm from Ukraine.
With your help, we can protect our families, our homes and our lands.
Thanks, for all your help!!!
God bless America!!!
Looks great Joe, thanks for the video on a fast cook chicken!
Thank you Keith! 👍
Excellent tip on the cut resistant gloves. I cut the crap out of my finger spatch-cocking a chicken a few days ago, the gloves would have saved me!
Looks delicious
Mmmm crispy skin smoked chicken :D
*Slaps knee*
Whooooo-Wheeeee!!!!
That chicken turned out awesome! 🤤🔥🍻
Looks fantastic!
Nice looking bird Joe!
You did a nice job with what you had to work with (a factory farm, shapeless, mushy “chicken”) My technique is to split a young pasture raised fryer (under 3 pounds), dry age it for three days at 36 degrees, then smoke it.
Nice Job Joe, I have yet to Spatchcocked a Chicken!
So good Papa, I like to pick a chicken clean so seasoning the inside is a plus. Thanks for watching buddy.
delicious I do this in my home made tandoor
Beautiful cook Joe…..now ive got to try this too!
Cheers!
Chicken looks fantastic. I'd love to cook one like this but the current temperature outside here is 23F so I'll have to wait a bit. Thanks.
Chicken looks awesome Joe, looks like you're really liking that Kong Kamado.
Damn that made me hungry! That chicken was juicy! Awesome job!
Sweet!
Looks great big guy, keep the awesome vids coming!!!!
That's one mighty fine looking yard bird and juicy too. Take care my brother. Cheers ✌️ 🍻
Where we can find ur recipe sir..hope u post it dretly here sir to easy for us to reach out and to make grocery to screenshot even without data we can still cook it
Contacted PS for the Buried Treasure. Apparently not there. I did look at the Kong, asked a question, dropped your name. Nice vid. I do a similar prep on my WSM, but for crispy skin I do the refrigerate brine e thing. Too much salt IMO.
Excellent ✅ Thank You So Much. I’m gonna make mine just like yours at MickCotton BBQ. Cheers 🍻 Brother 😊
That some good looking chicken brother. 🐔
I appreciate it👍
I DID MY FIRST ONE THIS WAY LAST NIGHT. EVERYONE SAID IT WAS SO GOOD
GREAT VIDEO JOE CHICKEN LOOKS GOOD
@3:43 Malcom Reed would be proud! And, BTW, I know it's important to have big sponsors but. . . I just use a weed burner to start my charcoal or to sear my sous vide meats.
Salut Joe, un bonjour depuis Genève.
J’adore tes vidéos. Elles sont super inspirantes.
Je me réjouis de cuisiner cette recette sur mon summit Kamado de chez Weber.
À bientôt.
Thank you so much Réme!👍
Thanks. 425? ima try that. I can't ever get my skin crispy. Ima also use a smoke tube
Delicious. Could I do this on my Pit Boss?
Yes you can, just crank the temp up. 👍
My wife likes her chicken cooked this way. We never do low and slow.
I guess the radiant heat coming off of that ceramic helps crisp the skin.
I wonder if the metal lid of a Weber Kettle would radiate heat like that.
It does. Keep the lid closed as much as possible.
The leg qtr looks pink?
Great video joe, tater gives it 2 thumbs up🤣
You wouldn't happen to have a kitchen inside a Valero off Klein Rd in New Braunfels, would you?
Or do you have a spot in Carrizo Springs?
I need to split the chicken like this. If nothing else, it is cost effective.
Sticker shock on the Grill Gun price. 👀
Throw a few chunks of mesquite on there for the best chicken, this is exactly how I grill mine with the exception of using a $19.95 tabletop grill that's lasted me for 8 years now 😀
What’s the name of the knife he uses in the end to cut the chicken breast off?
Dalstrong
It says your coupon code for the rub has expired.
Thanks for letting me know, it's fixed now. 👍
Didn’t see any wood? No applewood??
Everytime you say "fantastic" I hear Chudd correcting you with "fan taste ic".
That's hilarious 😂
Hey Joe, I hope you and your family were safe during Brandon's recent invasion. FJB!!! LGB!!! Chicken looked great
How can you do that on an offset if possible
Depends on your offset. I usually "fast" smoke chicken on mine. Get rid of deflector plates and put chicken close to the firebox. Works like a charm but maybe not quite as hot as the egg style cookers
Mmmmm🤘
I know that thigh temperature probed plenty good but it just didn’t look quite done near the bone. Maybe just the video.
Dude, let me know if your neighbor puts his house forsale.
Not a fan of truffles 🤢
Chicken breast is flat, no flavour at all.
Thighs and drumsticks are the prime chicken pieces. Cheapest too!
Barely any smoke flavor at that temp. Thats crazy. 230-250 first 2 hours. 350 the last hour. Smoke flavor and crispy skin. Much better than this. 183 in the thigh is overcooked bud. 173-175. U sure you know what youre doin? This is wannabe smoking. If this is your bbq, people are missing out on good bbq. Texas bbq is so overrated. Im positive id out smoke you any day