Quickly becoming my favorite cooking channel ! Professional . . . not too quirky. Excellent & easy to understand explanations. Simple recipes, but unique. Relateable . . . and the cooks don't seem too 'daunting'. Camera work and music are on point as well. Great job !
I've been watching your channel for some years now, and really enjoy them.. I'll be doing these chicken halves for the 4th of July with BBQ baked beans can't wait to try it out .. thanks for all these great videos.. Keep them coming.. oh and PS, my wife and I are happy you are doing well from your stroke!! Take Care Ry and Happy Independence Day!
Excellent looking yardbirds Ry! The rub, glaze and letting that rub chill overnight I think makes a difference. Can’t argue with those results. Black cherry is what I like to use n chicken and ribs. Cheers my friend.
By far my favorite wood is hickory. I just love the taste and smell of hickory. I like it on beef more than anything but my second favorite would be post oak. I like the heavier, bolder flavors. I do a lot of cherry wood too and that’s my main three
Great video Ry. I primarily use an oak hickory mix. With pork and chicken I do add some cherry chunks as I believe it adds to the mahogany color. Thank you🙏
Great vid Ry. That chicken looked tremendous, I love doing a beer can chicken, 90 mins at 180C and it’s perfect everytime. I fired up my Weber kettle today for some cheeseburgers, lamb koftas, asian spiced pork belly, minute steaks and pork spare ribs. absolutely magic, good weather here today in Skye in Scotland.
I tend to go cherry wood for everything. It penetrates well, but stays nice and mild. It's a winner for me, and my wife. She doesn't like her food "tasting like fireplace."
@@CookingWithRy Forgive me if this is a silly question, but are the salt/water rations for brine the same if you're soaking the meat or injecting it? It just occured to me that I've seen lots of detailed methods and recipes for soaking but not for injecting.
@@Vormulac1 They're different and there are many options. I prefer a quick brine for maybe 30 minutes with 1 TBSP of salt for every 2 cups of water. I usually only do this for the breasts. After 30 minutes in the brine in the fridge I dry off the pieces really well, season, and then cook. Some people use less salt, some more. I don't inject with salt solutions. For that I prefer a butter or oil based solution.
Only thing I'd do differently is removing the bone where the spine and thigh connects, cutting out the rib bones, and removing the wish bone all the way to its socket. It's more work but I find it's worth it. I'd probably change the wood depending on my mood. I love the cherry wood smoke look but it lacks flavor imo.
I am legit jealous of how good that chicken looked. What do you do to keep the skin from getting all gross and rubbery? I don't expect crispy with a glaze, but a good "bite" at least.
My favorite all around wood is pecan for any kind of meat.
Quickly becoming my favorite cooking channel !
Professional . . . not too quirky.
Excellent & easy to understand explanations.
Simple recipes, but unique.
Relateable . . . and the cooks don't seem too 'daunting'.
Camera work and music are on point as well.
Great job !
Thank you!
Ry's was the first channel I started watching when I got into smoking and barbecuing.
Your B-roll is the best in the business, Ry! That looks great. That rub makes for some great color. Yes, cherry wood is the best.
I don't think I've seen a better looking chicken...color alone is award winning, great job
Thank you :)
I've been watching your channel for some years now, and really enjoy them.. I'll be doing these chicken halves for the 4th of July with BBQ baked beans can't wait to try it out .. thanks for all these great videos.. Keep them coming.. oh and PS, my wife and I are happy you are doing well from your stroke!! Take Care Ry and Happy Independence Day!
Excellent looking yardbirds Ry! The rub, glaze and letting that rub chill overnight I think makes a difference. Can’t argue with those results. Black cherry is what I like to use n chicken and ribs. Cheers my friend.
Great video, the chicken looks fantastic. Think I'll be doing this cook later this week
By far my favorite wood is hickory. I just love the taste and smell of hickory. I like it on beef more than anything but my second favorite would be post oak. I like the heavier, bolder flavors. I do a lot of cherry wood too and that’s my main three
Hey Ry! Love your vids! Youve helped me become a grill master. My wife HATES pork but I make a pulled pork so good she loves it!
That’s an accomplishment! Well done 👍
Nice job Ry.....
Cherry is my go-to smoking wood. Works great for everything. I especially love smoking bacon with cherry.
Great video Ry. I primarily use an oak hickory mix. With pork and chicken I do add some cherry chunks as I believe it adds to the mahogany color. Thank you🙏
Great vid Ry. That chicken looked tremendous, I love doing a beer can chicken, 90 mins at 180C and it’s perfect everytime. I fired up my Weber kettle today for some cheeseburgers, lamb koftas, asian spiced pork belly, minute steaks and pork spare ribs. absolutely magic, good weather here today in Skye in Scotland.
😮Nice lookin bird you got there Ry. I see you have gone from plane water to plane BBQ sauce. EXCELLENT
Beautiful smoked half chickens.
We enjoy Hickory with chicken but I use Mesquite sometimes.
Seconds? I could eat half that yard bird. 😄
Looks Fantastic Ry
Beautiful chicken and great tips! 🔥
that is a beautifully smoked chicken,easypeasy
Hey Ry I use a combo of peach and cherry wood. I like the aroma and it's a nice compliment to the flavor of the chicken.
I tend to go cherry wood for everything. It penetrates well, but stays nice and mild. It's a winner for me, and my wife. She doesn't like her food "tasting like fireplace."
Great looking bird !!!
I do maple smoke with chicken. I little milder than hickory.
Do you think that glaze with the BBQ sauce and honey would be good on pork ribs
I’ve actually done that exact thing. Delicious 👍
@@CookingWithRy thank you I’m from Arkansas. Enjoy your videos very much. Have a blessed day.
Combo apple and cherry
Looks really good. Cheers, Ry! 👍🏻👍🏻✌️
Looks fabulous! Would you ever inject a brine or seasoning for a smoked chicken like this?
I've done a 20 minute wet brine before, then dried thoroughly and seasoned. This replaces the overnight dry brine :)
@@CookingWithRy Thank you!
@@CookingWithRy Forgive me if this is a silly question, but are the salt/water rations for brine the same if you're soaking the meat or injecting it? It just occured to me that I've seen lots of detailed methods and recipes for soaking but not for injecting.
@@Vormulac1 They're different and there are many options. I prefer a quick brine for maybe 30 minutes with 1 TBSP of salt for every 2 cups of water. I usually only do this for the breasts. After 30 minutes in the brine in the fridge I dry off the pieces really well, season, and then cook. Some people use less salt, some more. I don't inject with salt solutions. For that I prefer a butter or oil based solution.
@@CookingWithRy Brilliant, thank you so much! :)
Would you ever smoke with wood from an orange tree? I wonder how that would be with poultry. It seems like chicken and orange would go well together.
I think I’ve probably used citrus before, but I can’t remember which type.
Hi! is apple wood good for chicken? its the only one I can get my hands on besides mapple wood.
Absolutely. I’ve done chicken with apple wood many times 👍
Only thing I'd do differently is removing the bone where the spine and thigh connects, cutting out the rib bones, and removing the wish bone all the way to its socket.
It's more work but I find it's worth it. I'd probably change the wood depending on my mood. I love the cherry wood smoke look but it lacks flavor imo.
I am legit jealous of how good that chicken looked. What do you do to keep the skin from getting all gross and rubbery? I don't expect crispy with a glaze, but a good "bite" at least.
Really the air drying helps a lot.
Apple is the best for me to smoke chicken
Thanks Ry-great video as always!
Very good video, Thank you!
Do you cover it in the fridge
No. I like the skin to air dry.
@@CookingWithRy thanks ! I wasn’t sure if covering would prevent that. I have the chicken halves in the fridge for tomorrow !!
Apple for me with chicken or add Pecan to the mix . Looks good as usual .
Man that chicken looks amazing.....gonna grille some thighs this afternoon myself!!!
For chicken I prefer apple sometimes cherry sometimes both!
I like hickory for chicken. My favorite is pecan.
Looks delicious 👍
Pecan.... 🙂
great job
Yum
I need a good pair of chicken shears like you have could you please put a link to them here?
I actually bought those at local store, I think. But I’ve seen similar on Amazon.
Apple
Isn't chicken supposed to get up to 165?
Why am I the only person on earth who doesn't like chicken thighs?
Bring back your old intro music!
Mesquite wood never fails
My favorite as well