First ... I decided to smoke a chicken on the grill and your video was the one I watched and WHOA MAMA that was good. It was every bit as good as one you'd buy from a supermarket that smokes their birds for the customers. It was really great. Your video was easy. TO RETURN THE FAVOR ... here's a tip to help you with those wings. When you butterfly / spatchcock the chicken (or even if you're not doing that technique), simply get in with your fingers and dislocate the joint. You can feel it with your fingers when you move it. When you feel the joint, just pop it out of place. When you do that, the wing remains intact during cooking but just "tears" off (or slices off easily) when you're done. This can be done with the thighs and the drumstick as well. It is very easy when the chicken is cold. If you think about it, when you spatchcock / butterfly a chicken, you necessarily dislocate the hip joint and that is what causes it to just easily slice away when you cut that one off.
When I was a younger lad, we used to raise chickens every year. A lot of Sundays were half bird servings. Sometimes brined but mostly Mom made seasoned butter. Under the skin seasoning is what she always said was best. Can't argue with Mom. I don't eat a lot of chicken these days but brother you did it right. Remember to feel for the joints. It will tell you where to cut.
Yes that is how I do turkeys..lots of butter by the way lol..under the skin is absolutely the best, plus lots on top to Brown the skin...after I brine it tho
I worked at KFC for quite a few years when I was young. The best thing I retained was how to butcher poultry! No I didn't get the secret recipe but yes 350 degrees was the cooking temp. Maybe 370 for Xtra crispy. Or vice versa lol it was long ago
This is my first video I have seen of yours. I am impressed and delighted because your presentation is succinct, honest, and you enjoy what you are doing. Thank you. New subscriber today. Plus, you present all the important bits....temperatures, times, and 'ifs and by gollies'. Thank you.
I’ve had trouble cooking low n slow getting the skin eatable thanks for the tip on heat setting to 350’ for crispy skin. I’m trying this today. I subscribed to your channel waiting for more tips. Great grilling
WOW WOW WOW. HOLY S$!T......This was fantastic way to do chicken, step by step instruction from cutting to buttering and seasoning, to cooking. Thanks so much for this video, I watched, it, and went to work asap getting that chicken on the smoaker. Used a nice lite apple smoke, this was one of the best chickens I've ever cooked. Thanks for the video, you have another subscriber.
I've done it this way one time and it turns out crispy on the outside and moist on the inside, but not very smokey. It would probably help to add a smoke tube for the duration of the cook, or smoke it low for a half hour or so and then crank the heat up.
Is there like a certain placement of the thermometer I'm always wondering if I put it in too much it comes out at the other side and closer to the flame and if I don't put it in enough it's measuring the ambient temperature of the grill. Do people go downward sideways how do the pros do it?
Just follow these directions on a 3 lb hen The breast finally reached 165 but the legs ended up being 220 and chewy hard meat is there a way to get more even cook??
I'm not sure tbh. I usually brine and then add seasonings and then butter on top. I have had food luck with that but I am always open to a better way...and easier if possible because I am lazy lol!
My son just bought me a meter for Christmas and I had to buy a pellet grill to go with it I got to blame my son for making me buy a beautiful pellet grill and then meter is awesome
I gotta tell you tho, Bro some of the tastiest meat is in the part you removed when you spatchcocked it. It is very little meat and mostly none and you have to work at getting it, but that backbone meat makes my mouth water
Great video but why do we never see real smokers on any of these channels? Always using pellet smokers. Where are the Offsets and reverse flow offsets? No reflection of this video just an observation from the bbq channels I’ve seen
Do you know how to type "Offset Smoker" in the search bar? It's real easy and quite a few videos will show up and you won't look foolish complaining in a channel like this!
I’m not a fan of lithium ion battery devices in my food. I work I’m the medical industry, there is 0 Bluetooth devices running in extreme heat for long periods of time. Gotta say stay away.
Barbecuing and grilling should be relaxing but when i hear you talk i just feel the stress. Take it easy dude, be yourself and take a breath for Christ sake.
![ALLY - OH MY! [ REACTION ] 'Amarin Nitibhon' #ALLY_OHMY #ALLY #allynitibhon #แอลลี่](http://i.ytimg.com/vi/nX9qpHjVfbQ/mqdefault.jpg)
First ... I decided to smoke a chicken on the grill and your video was the one I watched and WHOA MAMA that was good. It was every bit as good as one you'd buy from a supermarket that smokes their birds for the customers. It was really great. Your video was easy. TO RETURN THE FAVOR ... here's a tip to help you with those wings.
When you butterfly / spatchcock the chicken (or even if you're not doing that technique), simply get in with your fingers and dislocate the joint. You can feel it with your fingers when you move it. When you feel the joint, just pop it out of place. When you do that, the wing remains intact during cooking but just "tears" off (or slices off easily) when you're done. This can be done with the thighs and the drumstick as well. It is very easy when the chicken is cold. If you think about it, when you spatchcock / butterfly a chicken, you necessarily dislocate the hip joint and that is what causes it to just easily slice away when you cut that one off.
I did my chicken exactly like you said, except I used a different rub. It was the most juicy amazing chicken I’ve ever tasted! Thank you!
When I was a younger lad, we used to raise chickens every year. A lot of Sundays were half bird servings. Sometimes brined but mostly Mom made seasoned butter. Under the skin seasoning is what she always said was best. Can't argue with Mom. I don't eat a lot of chicken these days but brother you did it right. Remember to feel for the joints. It will tell you where to cut.
Yes that is how I do turkeys..lots of butter by the way lol..under the skin is absolutely the best, plus lots on top to Brown the skin...after I brine it tho
I worked at KFC for quite a few years when I was young. The best thing I retained was how to butcher poultry! No I didn't get the secret recipe but yes 350 degrees was the cooking temp. Maybe 370 for Xtra crispy. Or vice versa lol it was long ago
This is my first video I have seen of yours. I am impressed and delighted because your presentation is succinct, honest, and you enjoy what you are doing. Thank you. New subscriber today. Plus, you present all the important bits....temperatures, times, and 'ifs and by gollies'. Thank you.
Thank you for taking the time to leave this kind and thoughtful comment!
I’ve had trouble cooking low n slow getting the skin eatable thanks for the tip on heat setting to 350’ for crispy skin. I’m trying this today. I subscribed to your channel waiting for more tips. Great grilling
Great video bud.. I'm a fan now... the best way to cut out wings clean from the whole chicken is breat side down... try it...
You don't have to explain about the beer it's part of the grill!
I get my beer before the prep 😀 like your videos
great video, first time seeing you on youtube, subscribed. simple to the point, no BS. im doing this tonight for dinner!!
Welcome aboard and hope you enjoy!
WOW WOW WOW. HOLY S$!T......This was fantastic way to do chicken, step by step instruction from cutting to buttering and seasoning, to cooking. Thanks so much for this video, I watched, it, and went to work asap getting that chicken on the smoaker. Used a nice lite apple smoke, this was one of the best chickens I've ever cooked. Thanks for the video, you have another subscriber.
Thanks for taking the time to leave this feedback and thrilled to hear about the incredible results!
To the point … no useless nonsense that wastes time …just a great video on how to make a quick and tasty family dinner!
great job! i've followed this recipe before and its a go to for me.
Did you baste it at all? Can’t wait to try this!
Awesome Video , I especially like that it’s condensed .
Do you cover the chicken with foil after it comes of during the rest period?
You had me at “I drink beer and search for conspiracy theories”
Same here!
How long did it take to cook?
Excellent technique
Smoking at that high of temp do you get any smoke on the meat? I would think it would cook too fast and not have enough time to get smoked.
I've done it this way one time and it turns out crispy on the outside and moist on the inside, but not very smokey. It would probably help to add a smoke tube for the duration of the cook, or smoke it low for a half hour or so and then crank the heat up.
My favorite way to cook chicken on pellet grill
Subbed! What got me? "Beer drinking and searching conspiracy theories online". This is my dude!!!!!!!!
Great will do this!
Is there like a certain placement of the thermometer I'm always wondering if I put it in too much it comes out at the other side and closer to the flame and if I don't put it in enough it's measuring the ambient temperature of the grill. Do people go downward sideways how do the pros do it?
Simple, actually kinda funny, and chill. Subscribed
Tossing a couple birds on now, got a jerk rub on them.
Just follow these directions on a 3 lb hen The breast finally reached 165 but the legs ended up being 220 and chewy hard meat is there a way to get more even cook??
I really needed this today! Thank you!💖
This is how I usually grill my chicken only thing I add is I based it with melted butter every so often!
Doesn’t putting butter on the outside and then rub on top of that make the rub wash off?
I'm not sure tbh. I usually brine and then add seasonings and then butter on top. I have had food luck with that but I am always open to a better way...and easier if possible because I am lazy lol!
*good
My mouth is watering... I'm a breast and thigh man. Gotta try this.... Thanks!!
Yuuuuum!
Will it work in a pit boss vertical smoker
It should!
My son just bought me a meter for Christmas and I had to buy a pellet grill to go with it I got to blame my son for making me buy a beautiful pellet grill and then meter is awesome
Good looking pigeon
So cool to watch the guy from breaking bad cook some things other than meth!
Conspiracy theories, drinking, smoking meat? You had me at hello, sir.
Pull at 160. Rest while getting everyone organized. It will hit 165 in 10 15 minutes.
Better to wet brine the chicken and smoke until 175 for better dark meat. No dry meat due to brine.
Me too, 😂 I missed hour and half at 350 smoke alarms
Bluetooth thermometer, that’s what I’ve been looking for
Where what kind
"Typically looking for conspiracy theories..." bro, we same on that
I mean, they can't ALL be wrong 👊
Do you ever flip the bird?
I gotta tell you tho, Bro some of the tastiest meat is in the part you removed when you spatchcocked it. It is very little meat and mostly none and you have to work at getting it, but that backbone meat makes my mouth water
Bone broth
1 big problem here. Should have opened a beer during the seasoning process. Waited way too long
😂😂😂
Save any bones and skin and boil it for stock
Great video but why do we never see real smokers on any of these channels? Always using pellet smokers. Where are the Offsets and reverse flow offsets? No reflection of this video just an observation from the bbq channels I’ve seen
Do you know how to type "Offset Smoker" in the search bar? It's real easy and quite a few videos will show up and you won't look foolish complaining in a channel like this!
That pellet smoker looks real to me.
was this a how to do video or a promotional video.
😂. What’s your favorite conspiracy theory?
Dude, this looks like an ad commercial. Lol!!! Good lesson though.
Under cooked beer with a under cooked bird! YDumb!
Seriously dude your open introduction takes up half of your time by the time it was over I was already looking for another video.
Poor banny
Not saying what's in the rub made the first 3 minutes a waste of time.
0
Lost me at the way to long WWE style music intro
This is a copycat of Gordon Ramsey’s turkey recipe
Except nobody’s feelings got hurt or anything busted or thrown
Using the wrong knife.
I’m not a fan of lithium ion battery devices in my food. I work I’m the medical industry, there is 0 Bluetooth devices running in extreme heat for long periods of time. Gotta say stay away.
True? Please explain, I just saw this and ordered one
And using gloves for cooking sucks
Barbecuing and grilling should be relaxing but when i hear you talk i just feel the stress. Take it easy dude, be yourself and take a breath for Christ sake.
Leave him alone