Fantastic recipe. I did my chicken at grill temp ~300 Total cook time 1 hour on the dot Reached internal temp 160 Perfect crispy skin with juicy inside
You are my go to for cooking on my Weber. I did my first spatchcock chicken today. Wow. The family loved it. A couple weeks ago I did the London broil. Thanks a lot for these videos.
Hi Ry, a year ago I started watching you cook on weber kettles. You inspired me to get one. My first kettle was a weber performer. The one with the small shelf. I now how 3 kettles and love them! Thanks for the inspiration.
I made this recipe last night for the in-laws and they loved it! Your videos and recipes are so easy to follow. Thanks for the brownie points with the in-laws!
I just did my first spatchcock chicken. Wife wanted "just chicken", no smoke, rub or glaze, so I seasoned with salt and pepper. I did follow the other tips and did it on my Weber kettle. It came out great, very moist and wife was happy. I told her the next one will be exactly as you did yours. Ron
I did half with salt pepper and olive oil and half with rub, the skin on the olive oil side was amazing! The rubbed one was good but the skin wasn’t as crunchy. I did just realized that is a year old comment 😂 sorry
I just made it today afternoon and it came out super delicious and perfectly grilled! Thanks Ry, really! You are awesome! Best wishes from Hungary! Ps: temp was around 300 F and it took around 1-1.5h
Made pork belly tacos tonight for the first time ever on the pit barrel cooker you were a major influence love the channel you’re the man Ry thanks for you everything that you do!
What a great looking bird! Totally agree in the Amazin' Cajun, spatchcocking, dry brining, and everything else you said. Gotta love a good grilled chicken. Thanks for the video!
I made this recipe. Took longer than expected but i didnt plan properly. The bird was right out of the fridge and didnt use enough brickets to start... other than that, your video was super helpful and the result was amazing! Everyone loved the chicken!
Spatchcock chicken does work out really well, and it did look tender as well as that color on the skin, gorgeous. That was a perfect walkthrough Ry! Take care my friend!
Hey Ry!..... Simple is good sometimes that's a fantastic looking Bird definitely packed with flavor thanks for sharing buddy. You and your family stay safe and be good out there.
Can I speed up the smoking dry process beforehand by hot blow-drying the chicken with a hair dryer running at low speed with the hair dryer itself hovering above the pre smoked grill chicken at around 50 cm or half a meter above the chicken for 4 minutes or so and then when dry finally set the chicken up on to the grilling gate and then smoke it to finish it up along the way?
Beautiful video, your video camera just brings out the perfect colors and that chicken was beautiful. I am going to try that glaze which sounds awesome. Last night I recreated the Jala, Jala Jalapeno burger and OMW both my wife and I were blown away. It was amazing and we had challah burger buns because it was all the had other than a plain old burger bun. I created a guacamole with grill roasted jalapeños and onions, chopped tomatoes, cracked black pepper and It's Incredible and a squeeze of lemon, it was awesome, I used Havarti cheese and topped the burger with more grilled Jalapeño and onions and oh wow it was so good. I seasoned the ground beef with my Smoky Jalapeño seasoning which I had never done before and it was absolutely delicious. I will send you a bottle soon, you will love it. Thanks for all of these wonderful videos that you create for all of us, I know how much work it is to do them. Thank you very much for the wonderful shout out for Heaven Made Products. I know that your subscribers will thank you for enlightening them to some really good products without all of the salt that usually comes in a bottle of seasonings.
Great tip Ry about leaving to try in the fridge overnight. We do the same for crackling, so why not chicken. I’ve always struggled with inconsistent chicken skin results, so I’ll try this on the weekend. Thanks from Australia.
@@CookingWithRy I am already. The first thing I did on it was a 16-hour brisket that came out beautiful! I'm trying this next though with my own personal favorite rub. Salt Lick Garlic Dry rub. You should try it out if you've never had it. Have a good day sir.
Chicken looks great, thanks for making these videos. I have learned so much from you, I like the way you explain the process. Good job and keep making these videos.
Great video Ry, great tips. But I’ve seen many of your videos and I’m curious about why you start your baskets with a flame starter versus dumping lit chimney?
Really love your videos, man. Been watching them for years. I was just brushing up on this method for the big ass BBQ this weekend. Thanks for the video, and all the time and info you put into these! Saved my ass from disappointing the crowd!
Great video, appreciate knowing the temperature of both the grill and the desired temperature of the chicken, but I’d love to know approximately how long it takes to cook the bird. ( planning etc ). Great VIDEO, direct and to the point. Nice.
I love your videos. You’ve helped be get into smoking in the Weber kettle while avoiding buying a smoker. My chicken skin keeps ending up tough and leathery. What am I doing wrong?
Really when I find that I usually realize I haven’t dried it enough in the refrigerator (air drying). Also, I will sometimes crank the heat up A LOT once the chicken hits about 120 internal to get the skin some extra drying/crisping time.
BBQ time is here again. I wonder if they have any whole chickens at the store yet. This made my wife ask me why I didn't get one before we desollized. Beautiful bird Ry. ✌
It's 4am, I just watched your video and I'm craving THIS FREAKING CHICKEN! Looks really tasty RY! That glaze you made with the BBQ sauce and maple syrup had to be tasty. Little bit of sweet and a little bit of heat...oh baby you know what I like! Wait, isn't that a Big Bopper song? Hope you're doing well buddy. Nice job!🤘
Hey Ry how long about until you hit that 140 internal? I’m thinking of doing something similar with either a whole or spatchcock. When would you do wet brine as opposed to the dry one you used? Thanks and love you channel 👏🏻👏🏻
@@CookingWithRy cooking my chicken and watching your video right now almost done, seasoned different but using most of what you said with times and stuff. I watch alot of your videos and appreciate you. Thanks
If I didn't mention it in the video I didn't track it since I'm cooking to internal temp. But generally speaking if you plan on 2-3 hours you should be good :)
That’s always been my favourite way to do whole chickens and small turkeys as well. Only difference is I usually drop a small chunk of pecan wood in. 😉👍🏻 Cheers, Tom in Canada 🇨🇦 p.s. The slow cooker corned beef in stout turned out amazing. Thanks again. 😁
Approximately how many briquets were used? I noticed the chicken was not turned over, good to know that chicken doesn't have to be flipped to come out tasty and juicy.
@@CookingWithRy Thanks, I'm just trying to get some kind of estimate. I'm nervous because all my other attempts at BBQ chicken on a grill have resulted in failure.
@@CookingWithRy Big thanks! Yesterday, I BBQ'd a chicken quarter on my very old Weber 18'' Kettle and for the first time, the chicken came out cooked properly, a little overcooked, so not perfect, but I was actually able to eat and enjoy it! I had the briquets on one side and the chicken leg on the other for about 20 minutes each side then did a brief sear. I feel like a kid riding a two-wheel bike for the first time, LOL!
Ry, love your videos...saw both videos one spatchcock the other chicken cut into two halves...did you find which was the best way to cook? Was one more flavorful than the other? Was cook time different?
I LOVE crispy skin. This is definitely my kind of recipe. The 24 hours to dry out seems to be the key. What would a brine do though? Can you still get that nice crispy skin and also do a brine?
@@CookingWithRy Wow very impressed with this chicken! Sir İ have a few questions. İ watched your other videos on rotisserie chicken and rotisseri chickens seems to look better for the crust/skin color. İs the rotisseri chicken also indirect method of heat? and which method produces a higher quality chicken(like more juices/crispy)? Also have you ever tried injection instead of brine? =) Thanks n keep up the great work!
You can certainly wet brine then air dry for even more than one night in the fridge. Thomas Keller does exactly with his roast chicken. It works. That said, a dry brine, one that contains salt, then straight onto the drying rack is very effective. This works fabulous with steaks or any protein you’d like to brown. Complete game changer. That said, the first place to try it is arguably poultry because the skin is simply in another level. When braising or roasting thighs, I’ll trim the excess skin and fat which can be rendered. While schmaltz is good, duck fat is even better, browning the skin with a little duck fat in a carbon skillet is another worth trying. Good video
Hey Ry just tried this recipe but my skin was tough and rubbery it looked crispy wo was devastated when it wasn't lol what do you think I done wrong? Bbq temp was 300 at grill and was in fridge over night 🤔
Many variables could affect the cook. The chicken itself can be the culprit. But also verify accuracy of your grill temp and I'd try a higher temp next time for the first 30 minutes. Maybe 400 F.
Great Video Ry. Was wondering if doing an air dry brine after a wet brine would be effective? I love the juicy results of wet brining chivken but I definitely want that perfect crispy skin
I used 1 zone of indirect and it wasn’t enough. Could it be because it was 35F outside? I ended up moving it to the oven to finish off. Should I have used 2 zones of charcoal? Thanks!
@@CookingWithRy It turned out delicious....loved the skin with the bbq sauce and maple syrup! Fantastic! Thanks for great recipes. Next I would like to try venison burgers on the kettle. Any tips?
Next chicken cook season with Sazon Goya seasoning, lemon pepper,Lawrys. Really great taste !!!!! Leave in refrigerator overnight, cook, no water, no wood.
I love the comfort grip tongs I use. I think they are made by Char Broil. I believe they are listed in my Amazon store linked in the video descriptions.
I have my own homemade Cajun rub seasoning and, can I spray with duck fat before applying the seasoned rub? I forgot, can I inject this chicken to get some flavor into the meat? Thanks
Hey Ry, I plan on doing this for dinner tomorrow. If I shoot for 275-300, how long would this normally take? Also, did you add a moisture pan under the cooking grate?
@@CookingWithRy sounds good, thank you so much my friend. I know you always say temp > time but planning on a dinner around a new cook the reference helps. Thank you so much, I love your content. Because of you I smoke Chuck roasts routinely! You’re the best!
Fantastic recipe.
I did my chicken at grill temp ~300
Total cook time 1 hour on the dot
Reached internal temp 160
Perfect crispy skin with juicy inside
You are my go to for cooking on my Weber. I did my first spatchcock chicken today. Wow. The family loved it. A couple weeks ago I did the London broil. Thanks a lot for these videos.
Thank you! Glad you find them helpful 😊
the most underrated cooking channel on youtube. keep up the awesome work RY!!! really love all your videos!! 👍👍👍
That's very kind of you to say :)
I got a Weber grill just for this.....absolutely amazing! Best chicken I've ever had. Thanks so much Ry, cheers!
That’s awesome!
Hi Ry, a year ago I started watching you cook on weber kettles. You inspired me to get one. My first kettle was a weber performer. The one with the small shelf. I now how 3 kettles and love them! Thanks for the inspiration.
You have more than me! :)
I made this recipe last night for the in-laws and they loved it! Your videos and recipes are so easy to follow. Thanks for the brownie points with the in-laws!
I just did my first spatchcock chicken. Wife wanted "just chicken", no smoke, rub or glaze, so I seasoned with salt and pepper. I did follow the other tips and did it on my Weber kettle. It came out great, very moist and wife was happy. I told her the next one will be exactly as you did yours. Ron
I did half with salt pepper and olive oil and half with rub, the skin on the olive oil side was amazing! The rubbed one was good but the skin wasn’t as crunchy.
I did just realized that is a year old comment 😂 sorry
@@andrea07pr No reason to be sorry. I need to do this cook again. Thanks for reminding me about it.
I just made it today afternoon and it came out super delicious and perfectly grilled! Thanks Ry, really! You are awesome! Best wishes from Hungary!
Ps: temp was around 300 F and it took around 1-1.5h
I love all your videos! I’m Trying this out tomorrow. First whole bird on my Weber kettle!
Made pork belly tacos tonight for the first time ever on the pit barrel cooker you were a major influence love the channel you’re the man Ry thanks for you everything that you do!
Thanks so much! Love that pork belly :)
Beautiful color on that bird. Looks like it came out nice and juicy. Great job as always!
Thank you!
What a great looking bird! Totally agree in the Amazin' Cajun, spatchcocking, dry brining, and everything else you said. Gotta love a good grilled chicken. Thanks for the video!
Thanks!
I made this recipe. Took longer than expected but i didnt plan properly. The bird was right out of the fridge and didnt use enough brickets to start... other than that, your video was super helpful and the result was amazing! Everyone loved the chicken!
Spatchcock chicken does work out really well, and it did look tender as well as that color on the skin, gorgeous. That was a perfect walkthrough Ry! Take care my friend!
Thank you!
Another great, easy to do chicken. Thanks for the tips Ry, as always, clearly explained. Thank you Ry.
Big fan of Amazing Cajun seasonings. Thanks
This was so excellent . The "slight" basting of BbQ sauce in the end 👌🏽
Hey Ry!..... Simple is good sometimes that's a fantastic looking Bird definitely packed with flavor thanks for sharing buddy. You and your family stay safe and be good out there.
Thank you. Stay safe over there :)
Can I speed up the smoking dry process beforehand by hot blow-drying the chicken with a hair dryer running at low speed with the hair dryer itself hovering above the pre smoked grill chicken at around 50 cm or half a meter above the chicken for 4 minutes or so and then when dry finally set the chicken up on to the grilling gate and then smoke it to finish it up along the way?
Did one last night. First time chicken on my charbroil acorn. Turned out fantastic.
Nice! I have one thawing in the refrigerator that I'll be spatchcocking.
Beautiful video, your video camera just brings out the perfect colors and that chicken was beautiful. I am going to try that glaze which sounds awesome. Last night I recreated the Jala, Jala Jalapeno burger and OMW both my wife and I were blown away. It was amazing and we had challah burger buns because it was all the had other than a plain old burger bun. I created a guacamole with grill roasted jalapeños and onions, chopped tomatoes, cracked black pepper and It's Incredible and a squeeze of lemon, it was awesome, I used Havarti cheese and topped the burger with more grilled Jalapeño and onions and oh wow it was so good. I seasoned the ground beef with my Smoky Jalapeño seasoning which I had never done before and it was absolutely delicious. I will send you a bottle soon, you will love it. Thanks for all of these wonderful videos that you create for all of us, I know how much work it is to do them. Thank you very much for the wonderful shout out for Heaven Made Products. I know that your subscribers will thank you for enlightening them to some really good products without all of the salt that usually comes in a bottle of seasonings.
The overnight dry brine really does the trick with the skin 👍🏼. Delicious cook, Ry!
Thank you!
Great tip Ry about leaving to try in the fridge overnight. We do the same for crackling, so why not chicken. I’ve always struggled with inconsistent chicken skin results, so I’ll try this on the weekend. Thanks from Australia.
Yay! A chicken video! I just finally got my first real offset cooker and I've been waiting for some good chicken recipes. Love your channel Ry. :D
Thanks! Enjoy that offset :)
@@CookingWithRy I am already. The first thing I did on it was a 16-hour brisket that came out beautiful! I'm trying this next though with my own personal favorite rub. Salt Lick Garlic Dry rub. You should try it out if you've never had it. Have a good day sir.
Thank you Ry some of my best cooks have come from following your directions.
Ry,
As always, excellent demonstration and explanation!😋
Congrats!
I love your videos I follow your recipes and your grilling instructions strictly 😃😃
Thank you!
Beautiful color on that bird Ry, and that was just chicken perfection right there! The best way to cook a chicken hands down!
Thank you, Rus. Gotta love a flat bird :)
Looks fantastic! Great vid. Spatchcock chicken on the kettle is always a solid choice.
Totally agree :)
WOOOOWWWWW !!!! Nice looking chicken.👍👀 Thank you for this great video.😎
Thanks for the like...His cooking sessions are great .💔👍👀😎
Chicken looks great, thanks for making these videos. I have learned so much from you, I like the way you explain the process. Good job and keep making these videos.
Thanks so much :)
Great video Ry, great tips. But I’ve seen many of your videos and I’m curious about why you start your baskets with a flame starter versus dumping lit chimney?
I'll occasionally use a chimney. The torch just is easier for me.
I’ve been doing a lot of “first” when it comes to my outdoor cooking. I am certainly going to give this a go! Great video! 🤙
Love your videos and I’m digging the Guam kitchen magnet 🇬🇺
Thanks!
Tried this! Fantastic video and instructions. Worked perfectly! 👍🏻💪🏻
Great cook Ry!
Thanks! It was a tasty one :)
We did a similar chicken cook 2 days ago on the weber. Fantastic! Thanks Ry!
Really love your videos, man. Been watching them for years. I was just brushing up on this method for the big ass BBQ this weekend. Thanks for the video, and all the time and info you put into these! Saved my ass from disappointing the crowd!
Thanks!
Great video, appreciate knowing the temperature of both the grill and the desired temperature of the chicken, but I’d love to know approximately how long it takes to cook the bird. ( planning etc ). Great VIDEO, direct and to the point. Nice.
fantastic simple cook on the kettle - id do a chicken this weekend if the shops had any !
Thank you for dinner tonight!
Great recipe. Very easy to do. Came out exactly like I wanted. Thanks
So glad it worked for you 👍
This looks amazing. Thank you.
always delicious thanks alaways i am always watching great video
Finally doing this one Ry! I'm using maple wood to add some smoke since I was out of maple Syrup! lol. Ill let you know the results!
I love your videos. You’ve helped be get into smoking in the Weber kettle while avoiding buying a smoker. My chicken skin keeps ending up tough and leathery. What am I doing wrong?
Really when I find that I usually realize I haven’t dried it enough in the refrigerator (air drying). Also, I will sometimes crank the heat up A LOT once the chicken hits about 120 internal to get the skin some extra drying/crisping time.
BBQ time is here again. I wonder if they have any whole chickens at the store yet. This made my wife ask me why I didn't get one before we desollized. Beautiful bird Ry. ✌
Thank you!
Am so ready to try this. Yummy.
I like the variation if taste testing outside! Great video!
I really enjoyed this one! Great detail and it looked really good!! I will be trying this soon.
It's 4am, I just watched your video and I'm craving THIS FREAKING CHICKEN! Looks really tasty RY! That glaze you made with the BBQ sauce and maple syrup had to be tasty. Little bit of sweet and a little bit of heat...oh baby you know what I like! Wait, isn't that a Big Bopper song? Hope you're doing well buddy. Nice job!🤘
Thanks! And I think that was Big Bopper :)
Wow as usual RY just wow!
Thanks!
Thanks for the glaze advice Ry! Awesome content as usual
This is tomorrow nights dinner. THX!
Great looking bird, Ry! They really need to breed a chicken with four legs and thighs!
From your lips to the insane scientist's ears :)
My go to chicken rub
It's good stuff!
I love your cooking
Thanks so much :)
Great cook Ry, chicken had perfect color,looked amazing, I agree thighs are my favorite, thanks for sharing brother 👍
Hey Ry how long about until you hit that 140 internal? I’m thinking of doing something similar with either a whole or spatchcock. When would you do wet brine as opposed to the dry one you used? Thanks and love you channel 👏🏻👏🏻
That chicken looks fabulous. Cheers, Ry!
Thanks!
Excellent video, gonna give ‘er a go right now!
How much time does it take to reach that internal temp once you have the pit going at 300?
1:23... sounds like me at the chiropractor!
Cant wait to try this!
He is right about the small charcoal basket. Any bigger, and a big hen’s drums get too close to the coals
looks so good keep tubing
Looks awesome Ry
I need this guy to crack my upper back like he did that chicken
I have appointments open on Tuesday 😊
@@CookingWithRy cooking my chicken and watching your video right now almost done, seasoned different but using most of what you said with times and stuff. I watch alot of your videos and appreciate you. Thanks
About how long of a total cook time was this? I know each cook will differ depending of many factors. Just looking for a ballpark time table.
If I didn't mention it in the video I didn't track it since I'm cooking to internal temp. But generally speaking if you plan on 2-3 hours you should be good :)
Beautiful chicken Ry might try that one this weekend.
Awesome video as usual. Thanks
That’s always been my favourite way to do whole chickens and small turkeys as well. Only difference is I usually drop a small chunk of pecan wood in. 😉👍🏻
Cheers,
Tom in Canada 🇨🇦
p.s. The slow cooker corned beef in stout turned out amazing. Thanks again. 😁
Awesome! Stout is a great way to do that :)
Winner winner!!
Approximately how many briquets were used? I noticed the chicken was not turned over, good to know that chicken doesn't have to be flipped to come out tasty and juicy.
This was quite a while ago so I don’t recall, but I also don’t count briquettes 😊
@@CookingWithRy Thanks, I'm just trying to get some kind of estimate. I'm nervous because all my other attempts at BBQ chicken on a grill have resulted in failure.
@@69FOSTER I've had plenty of failures. Every one is a learning experience :)
@@CookingWithRy Big thanks! Yesterday, I BBQ'd a chicken quarter on my very old Weber 18'' Kettle and for the first time, the chicken came out cooked properly, a little overcooked, so not perfect, but I was actually able to eat and enjoy it! I had the briquets on one side and the chicken leg on the other for about 20 minutes each side then did a brief sear. I feel like a kid riding a two-wheel bike for the first time, LOL!
Looks amazing I will cook this in tandoor. Thanks
That what I need if I have to stay at home now with the situation that we are passing
Great video,thanx Ry...
Love the chicken. Where can I get a grille for my Weber like yours?
It's listed in the video description :)
Ry, love your videos...saw both videos one spatchcock the other chicken cut into two halves...did you find which was the best way to cook? Was one more flavorful than the other? Was cook time different?
Thanks! Really not much difference. I like how easy the halves are to handle 😊
Did I miss how long the cooking time was with the temp between 275 and 325?
If I didn't mention the time in the video then I wasn't tracking it since I was aiming for a specific finish temp :)
Where did you get that grill grate? I have a cast iron one but I love the different sections yours has.
It should be linked in the video description. It’s from Malory.
Ok, I didn’t see it when I looked. Thanks, love your channel!
How long was cooking time? Looks so good and juicy. Definitely gonna try this on my Webber grill.
If I didn't mention it in the video then I wasn't tracking the time since I was aiming for a target temperature :)
@@CookingWithRy Oh ok. Just wanted to have an idea of how long it would take. But I guess depends on temp and all. Thanks.
2 hours
The chicken looked great! I have a request for a chicken breast video. Please 😁 I want to see you special twist on seasoning or rub
Could you fit 2 spatchcock chickens on the 22 in grill using indirect heat?.
Yes, but if they are over 4-5 pounds it can be a tight fit. I prefer to halve them in that case since they’re a little more adjustable 😊
Some great looking chicken for sure!
Thanks!
I LOVE crispy skin. This is definitely my kind of recipe. The 24 hours to dry out seems to be the key. What would a brine do though? Can you still get that nice crispy skin and also do a brine?
I've brined for about 4 hours and then dried off and air dried like this overnight and it works well :)
@@CookingWithRy Wow very impressed with this chicken! Sir İ have a few questions. İ watched your other videos on rotisserie chicken and rotisseri chickens seems to look better for the crust/skin color. İs the rotisseri chicken also indirect method of heat? and which method produces a higher quality chicken(like more juices/crispy)? Also have you ever tried injection instead of brine? =) Thanks n keep up the great work!
You can certainly wet brine then air dry for even more than one night in the fridge. Thomas Keller does exactly with his roast chicken. It works. That said, a dry brine, one that contains salt, then straight onto the drying rack is very effective. This works fabulous with steaks or any protein you’d like to brown. Complete game changer.
That said, the first place to try it is arguably poultry because the skin is simply in another level. When braising or roasting thighs, I’ll trim the excess skin and fat which can be rendered. While schmaltz is good, duck fat is even better, browning the skin with a little duck fat in a carbon skillet is another worth trying.
Good video
Hey Ry just tried this recipe but my skin was tough and rubbery it looked crispy wo was devastated when it wasn't lol what do you think I done wrong? Bbq temp was 300 at grill and was in fridge over night 🤔
Many variables could affect the cook. The chicken itself can be the culprit. But also verify accuracy of your grill temp and I'd try a higher temp next time for the first 30 minutes. Maybe 400 F.
Hey Ry been watching you for quite sometime. I love the Guam Seal on the fridge.
El Pollo Ryo!
Looks awesome!
LOL. I like that!
Cant wait to give this a crack, cook it for the future in laws.
Great Video Ry. Was wondering if doing an air dry brine after a wet brine would be effective? I love the juicy results of wet brining chivken but I definitely want that perfect crispy skin
I haven’t done that before. I have injected after a dry brine and that was a pretty good mix of both 😊
@@CookingWithRy do you go straight to the grill after injection or do you let it set in for a bit?
@@justinskywest When I did it I went straight to the grill :)
Great video the chicken looked beautiful. Can you do two spatchcock chickens at the same time on the Weber?
Smaller size I would think so.
Thanks, you definitely have a new subscriber.
Thanks!
How long did it take from the time you put it on the grill?
Unless I mentioned it in the video I didn’t track the time since this is cooked to a specific internal temperature.
I used 1 zone of indirect and it wasn’t enough. Could it be because it was 35F outside? I ended up moving it to the oven to finish off. Should I have used 2 zones of charcoal? Thanks!
Outside temp can definitely affect that. One zone should still work but with more charcoal, possibly :)
@@CookingWithRy It turned out delicious....loved the skin with the bbq sauce and maple syrup! Fantastic! Thanks for great recipes. Next I would like to try venison burgers on the kettle. Any tips?
@@melissa5114 Here's a video I did on Elk Burgers, so fairly close: th-cam.com/video/dO0jPREbIQY/w-d-xo.html
@@CookingWithRy I will check it out....Thanks!!
Looks fantastic. What size Kettle do you have?
The 22 inch :)
@@CookingWithRy thanks, that's what I have. Will be trying this out soon. 👍👍
Next chicken cook season with Sazon Goya seasoning, lemon pepper,Lawrys. Really great taste !!!!! Leave in refrigerator overnight, cook, no water, no wood.
Ry what is you favorite cooking utensils? I always find that most tongs are flimsy.
I love the comfort grip tongs I use. I think they are made by Char Broil. I believe they are listed in my Amazon store linked in the video descriptions.
Cooking With Ry thank you sir.
I have my own homemade Cajun rub seasoning and, can I spray with duck fat before applying the seasoned rub? I forgot, can I inject this chicken to get some flavor into the meat? Thanks
Both sound good to me 👍
Hey Ry, I plan on doing this for dinner tomorrow. If I shoot for 275-300, how long would this normally take? Also, did you add a moisture pan under the cooking grate?
I really don’t track time much when I am aiming for temp, but at that temp I would guess somewhere around 90 minutes. And yes to the water pan.
@@CookingWithRy sounds good, thank you so much my friend. I know you always say temp > time but planning on a dinner around a new cook the reference helps. Thank you so much, I love your content. Because of you I smoke Chuck roasts routinely! You’re the best!
Where did you get the grilling grate?
It’s listed in the video description.