Spatchcock BBQ Chicken on the Kamado Joe Classic II
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- เผยแพร่เมื่อ 22 ม.ค. 2018
- Chef Tom cooks up a simple spatchcock barbecue chicken on the Kamado Joe Classic II.
Full Recipe: www.atbbq.com/thesauce/spatch...
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I am so glad I found your site! I've been looking for other meats to smoke other than brisket and pork shoulder and this chicken recipe is perfect!
Chef, your technique for seasoning this chicken is the only way I go now. Thanks for the lesson!
Very nice!!! And I love the tip of pulling the legs out for seasoning. I do it all the time now and the meat taste so much better.
Thank you for recipes! Always great to watch, that perfect quality videos! Eyecandy
Chef Tom, You make it look so easy!!! Just goes to show when you find your work and your passion finally meet, amazing things happen.... Bravo, Thomas...
Thank you.
So glad to see a new video Tom! Always love the recipes! I’d like to se another brisket video, I know you’ve done some before. Maybe just another way to smoke a brisket, different rub etc.... Thanks!
Came for the food...stayed for the use of the word "plethora"! Great work as always Chef! 🇨🇦
My mouth is watering. That chicken looks awesome.
Looks outstanding. My mouth is watering.
First thing I cooked on my K.J 2...
Was amazing.... Much love from the UK. X
Looks awesome. Thanks Tom!
Fantastic recipe!
Another great video. I don't know if there is any better smelling wood than Cherry. Love it.
Doing this today for Pizza for dinner!! Been working on the dough for 3 days so cant wait!
Amazing chef Timmy
I love your show. Be doing all this soon
Awesome video, thanks for the help !!
Good job as usual!
Love your videos chef
This looks really good!!!!
First off awesome cook Tom..very well done and explained...love the list of everything you used to create that bad ass chicken..Thank you brother...
Thanks, as always, for watching!
The king returns
Excellent Work! Looks Delicious! I've got a recipe suggestion for ya man, when they are in season, ya gotta do a stuffed morel recipe. I've got a pretty good one in my bag but I'm sure, with your mind, you could come up with something pretty unique! Thanks man keep those recipes coming!
Thank Chef Tom
Your an inspiration, I get the thank you, but all the credit goes to you!!
Thanks for watching!
Once again, on point
Awesome job Chef Tom!!
I agree please do a greek leg of lamb in the ys640...ASAP please!
We have a leg of lamb recipe coming up with Eric Gephart, though we cooked it on the Kamado Joe.
Awesome colour mate, that looks amazing
Thanks!
Watching his made me cry that I couldn't put it in my mouth right now.
Made this step by step and used all the same product and came out fantastic! With the remains made a chicken stock and soup which was also fantastic! Keep em coming!
Made this tonight with some modifications - different marinade, different rub, but overall technique was spot on. The sandwich really tasty.
This guy had MAD skills!
Looks very tasty.
Now that is how you load up a sandwich!! Looks great.
It was awesome, thanks for watching!
Looks amazing!
Thanks for watching!
Buttkickin’ Chicken is the best chicken rub I’ve ever used. Nice!
That brine bucket! I want it.
Great video. It’s a great way to cook chicken
Thank you for watching.
sandwich game is on point!
Making this tomorrow on my kamado. Got some new rubs, including the Cattleman’s Ranchero from ATBBQ. I’m making 2 turkeys for thanksgiving and I want to do a test with chickens before.
A very nice chicken sandwich 👍👍👍
Lots of great tips in this video! keep 'em coming ( pls ). p.s. I don't know why this video got 24 thumbs down; I suppose those are the people that think mcdonalds is good eats!
Not having a deep fryer available for the big stuff is a bummer but the spatchcock cooking style makes cooking fun again it tastes great.
my man! I subscribed as soon as I saw you season under the skin. a ton of people don't do that...but it is important.
I just learned that trick watching this video.
I didi this tonight, because I live in Costa Rica i dont have the chipottle apple marinade but just blend chipotlle and apple juice with salt and then lawry’s salt and work perfectly
Congrats
AWESOME VIDEO
Thanks so much!
You are some kind of sorcerer. Amazing work
its the beard
Thank you!
Awesome
Wow youre an artist Sir
Thanks!
Always enjoy your videos. Requesting a salsa recipe to be cooked on the Kamado Joe. Have you ever done anything like that? Thanks!
Sooo gooood! Thanks bro.
Thanks for watching!
Chef Tom, you are the MAN! Love your style. I've been on a duck kick, could you do some smoked duck magic?
We will be doing duck confit in the spring. We just did a Duck à l'Orange for our podcast last week: thesauce.atbbq.com/cooking-fire-episode-39-duck-lorange-grill-recipe/
Absolutely Great! Would like to be able to buy a five pound Chicken in Europe - low Chance, must buy 3 of them!
Have you used a dry brine and if so, what do you think of it?
If we can't get ahold of the Sweetwater brine down here in daytona.... Do you have a link to a brine recipe that would be a good substitute?
perfekt BBQ TOM this I gone do one my Green Egg
Hey chef Tom. I would to see if you could do a dish that includes strawberries and habaneros. Would really like to see what you come up with. Thanks for all the work you do and the content you put out for all of us to enjoy. Greetings from Alberta Canada aka Canadian Texas lol
We’ve got that added to our list. Thanks for watching!
Tom, what gloves are you using. Both the inner thermal and the outside (nitrile?) if you dont mind my asking.
Boom, i know whats for dinner tomorrow!
chef tom what sort of bun is that? also great vid, keep up the good work
I really enjoyed your video. I spatchcocked yesterday, it was ok but I have a ways to go.
Yum
let it be know you need more subs and i found you at 115K
Thank you!
After you brine it for 4-5 hours in the fridge, do you need to let it rest to raise the temp before smoking it? If so, how long?
Can you do a video on how to hit and maintain target temps on the kamado big Joe 3??
Nice🐥🐥
That’s one mighty fine looking bird on a bun!
Thank you!
Hey Chef Tom , did u put the chicken right over the coals or did u smoke it indirect with the slo-roller or cearamic diffuser plates??
Take a look at 6:15 in the video, Tom walks you through how the grill is setup. Direct grilling, coals banked to the back of the firebox with the chicken placed at the front of the grill, creating an almost indirect cooking setup.
When do you cook on the ys640 without the diffuser plate?
Anytime you want direct flame under your food.
Thanks for watching!
What kind of gloves are you using?
This is one of a few moments, where I am sad because I am not from USA, love the BBQ culture there ... but hey I can get 0,5l of beer in pub for like 1$ :D :D
Jimmy said
Cheap beer is always good. :)
I'm sure it's amazing! The dry bun though?!
Yeah i noticed that too. Was room for another sauce there like a lime mayo.
Looks good. Why spatchcock it if you’re just gonna shred it?? Just to decrease cooking time?
Can you make sweetbreads or mollejas in spanish. I make them on the grill but i really wanna see your take on them
Im from quebec and we dont really have a profound bbq culture here , hence why im hooked on your videos. If i wanted to start doing bbq small scale , how and what would i need to start small scale for friends and family? You seem to own a lot of equipement but what do you need to start , ie brands of smokers and so on ? I really enjoy your work and looking forward to your next video. Thank you.
Buy a kamado joe. Very versatile and will last a lifetime
Ty sir . I will look for one of those. Thx for your time.
Check weber master touch grill
louis-philippe Sergent - I went straight to the Oklahoma Joes Highland offset smoker. It’s pretty versatile, but you get a crash course in manually controlling the fire, thus controlling the smoke and temperature.
Get yourself a cheap Weber kettle and work from there. Learn and experiment before investing a lot of money.
Chef Tom, a question. The chicken is moist and tender and the skin is beautifully crispy but awfully tuff to chew. What am I doing wrong?
I’m guessing it’s the quality of the chicken. I see quite a range in quality across the grocery stores in my area.
Next recipe: BBQ lamb pls
We just shot a rotisserie leg of lamb on the Kamado Joe with Chef Eric which will be coming soon enough. Thanks for watching!
How do clean your grill after use?
That's a loaded question... we're working on a video on how we clean our grills, which hopefully will be done in time for Spring.
Does the smoke penetrate the skin, down to the meat?
Chef Tom, have you ever tried Everglades seasoning? They have a bunch of different styles and I recently came across them, very tasty and diverse in flavor
MagDump28 I live in Florida so it’s everywhere here. Their standard seasoning was so sweet it overpowered its other mild flavors. Didn’t like it
Cactus Dust is good on burgers
Can you compare the different types of smokers and grills for people who are just getting into the BBQ game?
That’s a great idea. Maybe we’ll do that as a live stream event?
Sounds good.
Is an overnight brine too long for this recipe?
Shaun Stoneking over night is the best,get way more flavor.....trust me I cook a lot of different meats, brining and marinating over night is always the best!
Came for the food stayed for the food and that beautiful beard
Goooood looking samich
Come on, When are we going to see Venison roast Smoked ?
Bob Cooney
Salt Lake City Utah
Also, you could cool down that chicken and make a wicked ass chicken salad! For some awesome cold sandwiches.
Save those bones! Next thing you know you have a fantastic base for a bbq chicken soup. I would even throw all the skins you don’t eat in there. It’s a little more work to skim the extra fat, but the flavour is unmatched for a chicken stock.
I bet fried onion strings would make nice addition
Good looking yard bird on a true spatchcock you might want to rake that breastbone all the way out of that bird. Totally enjoyed the video thanks for sharing.
Never been 1st before....
Any smoker recipes for duck?
Looks good but idk about cotija maybe another cheese
He reminds me of Tim Tebow for some reason.
Glad to see the Kamado instead of the proverbial YS 640.
We cook on a lot of stuff, but the YS640 is our hands-down favorite. The good thing is we're going to increase the number of Chef Eric videos we release soon, hopefully to two a month, so you'll see a lot more KJ content soon. Then we have a bunch of videos we'll be shooting on our new wood-fired oven. It's hard getting a lot of different grills in when you only have 52 chances a year! :)
Oh and still waiting for your take on leg of lamb 😀
It's coming. Chef Eric just did a rotisserie leg of lamb video with us on the Kamado Joe. Hopefully, it will be up around Easter.
Chef Tom, when my wife and I win the powerball would you mind moving to Louisiana to be our personal chef? You’ll be handsomely compensated.
You may need to move to Wichita and buy this company. ;)
Make a gumbo!
Ah spatchcock
I've been cooking bbq chicken for 40 years and never cut the best part of the chicken off, thats the tail. If you never had a tail you don't know what your missing
How about duck with a new flavor
We have a classic Duck à l’Orange podcast going up later today on our blog... we’ll be doing duck confit when Spring gets here.
Iron Solomon
Leg of lamb
can y'all smoke a roast like a brisket on a charcoal smoker to show how it's done so people can't mess up a real brisket that would be awesome