Smoke-Roasted Chicken with Horseradish Dip - Steven Raichlen’s Project Smoke
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- เผยแพร่เมื่อ 23 ก.ค. 2015
- Steven Raichlen demonstrates how to smoke-roast juicy half chickens over pecan wood in an upright barrel smoker and how make a twist on Alabama white barbecue sauce. Steven Raichlen’s Project Smoke is a production of Maryland Public Television in association with Barbacoa, Inc. and Resolution Pictures. Copyright Barbacoa, Inc. 2015.
Working as a crew member, these guys always taste the magic...and never go hungry
i like how he did he cut the Smoke-Roasted Chicken it's like glides through the meat, he did it.
And if they pay attention they can learn some skills.
Love all your shows, Steven.
Steven Raichlen is the Bob Ross of Grilling!
Stuff that you think looks terrible but when he cooks it it is amazing
Love this guy....All his shows are awesome....Calms my anxiety just listening to him....👍🙂
Instablaster
It just doesn't get any better than this !
legendary barbecue master at work!
He's the best!
I admit he did a fantastic job HOWEVER defiantly recommend rubber or non latex gloves to prevent cross contamination. However everything else, 10/10. Bravo Steve
Good job with the mahogany color chef.
I love your shows. The chickens look so good and make me
Hungry😃
That dip looks spicy and yummy!
best hair in the biz
Subbed, "Please forgive me here" got me, good show. Love the manners.
Your content is so touching
i use to call him barbeque bob ross
Awesome thank you
chicken looks good!
RIP Steve, you were always the best
He died??
@@kornyque8081 no his dad actually. He was in his 80s mid late 90s. IIRC
To the OP...you are a vlaka.
Good video
Yes please
coolness Steven
Did you apply any rub on the chicken b4 smoking?
I laughed when he said forgive me here and then had a taste. Don't blame him one bit.
Where do you get this upright barrel smoker from?
where is that filmed at
Hey Steven I use guava wood to smoke my chiken and is serve with sweet potatoes or yellow platains . What do you think.
Pedro Montañez nah v
Would have liked to have seen how you basted while they were cooking and how often.
Stevie, why no rub????
What kind of barrel smoker is that?
Love your videos & books. Does the final "marinade" in the white sauce actually absorb into meat? I can't understand how the small amount of chicken exposed to a thin layer of sauce actually draws it into meat. I would skip this step and simply apply sauce as you eat chicken.
They dunk the chicken parts in a vat of white sauce. The technique hes showing isnt the Bob Gibson style.
@@chrisdragnet722 We also warm the sauce up to a quick simmer and just Baste it for a more unique Flavor!
@@chrisdragnet722 ah yes ''white sauce'' horse radish literal chip dip
fucking delusional
👍👍
what was the temp inside the smoker as you were cooking the birds?
Plenty hot.
The Pit Barrel holds a consistent temp of around 170 degrees. Kind of like the crock pot of smokers. Love mine.
What the heck kind of plates are those? They look like there made of wood?
I’m looking for your Korean bbq bef recipe
I see you on tv...y lokin you tebe..i lo ve Master you maximo
How about you upload some more vids?
Where in AZ is this filmed?
John Michaud JW Marriott resort in Tucson
But no one here in (I'm in NW of B'Ham) AL puts Horseradish in the White Soce Sause Sauce...some do red pepper flakes, or Alabama Sunshine and maybe some Dale's or Lea & Perins not so much Vinegar but Lemon Juice and more Mayo like Bama or Blue Plate (some make it fresh) to make it Thicker. Just some REAL Alabama Tips! Oh Yeah Try it warmed up the flavor Profile changes a Lot. Sugar will Also be added from time to time so You know...
What temperature are chickens smoked at?
Wayne Bradley pretty sure is 300-350 anywhere in there is good I’ve smoked chickens on an offset and I take 3 hours even 4 at 275 -250
Mines usually 325
Horseradish dip?
Or Alabama White BBQ Sauce ?? 😊
Where can I get a smoker like that?
+Kap Bab It's called the Pit Barrel Cooker.
You can order from Amazon, or their website PitBarrelCooker.com
Hey thanks man I appreciate it
+Kap Bab You can look up something called the Ugly Drum Smoker or UDS, people have been making those out of old 55 gallon drums since the time Moses peed on the roses............
it's the Pit Barrel Cooker, I've had mine a few years now and it's outstanding!
Pit barrel smoker
Dude!!! You got me started almost 20 years ago!!! But geeez! LOL!! That is NOT a half cup!!! More like 2-1/2!!!
NO SHIT!!!!!
Must be tender the way he swallowed that chicken like it was mashed potatoes
Can you cook duck on a grill....🤔🤔🤔🤔
I know how to start a fire.
The skin looks so good! However, can we get some seasoning under the skin ? The meat probably bland .
i would wrap that chikcen in bacon in deep fry it and then bread it and fry it agin...so good
I am sure they throw away every piece of equipment after the shoot.
The Pole Smoker using a Barrel Smoker ............
This dude has fart sniffing liberal written all over him but i like his show and his books are good to especially planet barbecue
Absorb the sauce? 😬😂
Need sugar
wood is supposed to be soaked in the water before smoking
Lol white men marinade
kareem ali TFN
Horse radish is nasty 😨
He ruined those birds.
9929kingfish stick to silent tank videos dude.
moneyhooligan03 ruined those birds
Work on moving out of your moms basement.
Great job cross contaminating everything with raw chicken in your work area.
That chicken is dry AF. Cooked chicken does not "absorb" anything by simply placing it in a sauce. If that chicken was properly cooked, the juices would be all over the cutting board and readily visible.
This is an epic fail.
Christian V. Funny how you have zero content and no show for your smoking or grilling skills. Your opinion sucks to boot. Check the real criteria on what a win is, failure too while your at it.
And yet, that is all you can come up with in response? I have no content? Right. Because I spend most of my time cooking professionally. What do you do?
If you let the meat rest, the juices won't be all over the cutting board. That is a very basic cooking skill. Don't cut your meat right away, you lose the juice and then your meat is dry. He knows what he is doing and talking about. He isn't brand new to this. Watch and learn.
And how many shows and books do you have out? Zero, I thought so.
I find his cooking skills are good...however the pretentious overt flashing of his Panerai watch is telling of a man who flaunts his wealth. Not for the common man as he thinks he appeals to.
Somebodies a poor, jealous bitch. And it’s you crybaby.