Smoked Spatchcock Chicken | Pellet Grill Smoked Chicken

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  • เผยแพร่เมื่อ 4 ม.ค. 2025

ความคิดเห็น • 206

  • @AndersonsSmokeShow
    @AndersonsSmokeShow  ปีที่แล้ว +8

    If you enjoyed this video, I put this list of videos that I think you'd also like!
    The ONLY Way I Smoke Salmon: th-cam.com/video/8OMnjdelzpE/w-d-xo.html
    Beer Can Chicken: th-cam.com/video/uzae-GRyCw0/w-d-xo.html
    BEST Pellet Grill Brisket: th-cam.com/video/DqKYKSGUjHo/w-d-xo.html
    BEST Smoked Burger: th-cam.com/video/tL-hmlWFCZ0/w-d-xo.html

  • @tenfodaddy4351
    @tenfodaddy4351 ปีที่แล้ว +6

    I like your attention to detail and actually show preparatory steps- other video producers 'talk' about trimming or doing this or that, but you actually show it- and it's very important. I'm not an engineer, but my brain is wired like one and I things precise- it always pays off in some way. I also appreciate your contact/glove/hygiene practices. I watch some videos where the person has gloves on lays open the meat and with the slimy gloves grabs the oil, the rub containers, etc. and if they do that, 99% of the time I bet they just paper towel off the rub container or their salt/pepper containers and stick them right back on the shelf and a week later their kids complain of stomach ache and because of the incubation time, never make the connection. I sometimes double my gloves so after the rub, I peel off the oiled/rubbed ones and can keep going. Keep up the great work- the basics are what helps you make masterpieces.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว +1

      I actually saw a video earlier in the week where
      You put a rubber glove on the rub bottle then
      You don’t have to worry about it because you just throw the glove away when you’re done

    • @fitforlife95
      @fitforlife95 วันที่ผ่านมา

      Exactly

  • @tenfodaddy4351
    @tenfodaddy4351 ปีที่แล้ว +7

    You're the only person to ever discuss doing 1) backup spot checks on the probes and 2) rotating the cook due to those various factors. One content creator did discuss the biscuit method of finding hot/cool spots but you're the only one who has actually discussed a rotation.

  • @ADR-j9m
    @ADR-j9m 2 ปีที่แล้ว +6

    Take off the wing tippets too. Freeze the back bone, fat trimmings, neck (if included) and tippets for stock. Full of collagen and flavor.

  • @BigPeter1313
    @BigPeter1313 ปีที่แล้ว +4

    The spines and "extra" parts and skin are a great base for chicken stock!

  • @angelmason23
    @angelmason23 2 ปีที่แล้ว +6

    I just spatchcocked my first chicken…can’t tell me I’m not a pro. Thanks for all the amazing videos

  • @rockdalefarm
    @rockdalefarm 7 หลายเดือนก่อน +1

    Great video! Spent 2 days looking for how to work controller and then came across this video. You made it easy to understand. Thank You!

  • @christinaisbell7100
    @christinaisbell7100 6 หลายเดือนก่อน +1

    Love watching you teach me and my hubby to cook and grill!!! Praise Jesus for your gift with food! 😂❤🎉

  • @tenfodaddy4351
    @tenfodaddy4351 ปีที่แล้ว +1

    Also- a favorite technique of mine is to peel or cut the skin and place sub rub under the skin or mix rub with chicken broth, bring to a boil and let cool overnight in a sealed container, then the next day, inject into the breast and thighs, let it migrate through the meat and then do exactly what you do- really pumps flavor into the bird- especially the lower-priced whole chickens that can be a little tough. I'm subscribing today- great content!

  • @Tapeman958
    @Tapeman958 3 หลายเดือนก่อน

    Combine all the left overs and the smoked carcass with canned chicken soup stock, sautéed vegetables of your choice, and rice, potatoes, or noodles to make fast, amazing chicken soup. My chicken soup is famous and it is so easy!

  • @camilahearst4171
    @camilahearst4171 หลายเดือนก่อน

    Congratulations! It was a very well described and explained how to do it! Thank you very much!

  • @LuckyLakeHunting
    @LuckyLakeHunting 3 ปีที่แล้ว +5

    Good video, doing 2 chickens for mother's day tomorrow. I have a 36" camp chef and I run my chickens side by side, but the other way. It helps from getting one done before the other.

  • @rickjamison3583
    @rickjamison3583 8 หลายเดือนก่อน

    So good, the olive oil really helped crisp up the skin. I did everything you said except I used Kosmos dirty bird seasoning. Super Simple. Thanks !!!

  • @rustyd5070
    @rustyd5070 2 ปีที่แล้ว

    Andrew thanks for gettin to it. I like that there is no fluff before you get with the schoolin.

  • @hawghawg381
    @hawghawg381 2 ปีที่แล้ว

    Pruning shears works amazing

  • @christinecangelosi5079
    @christinecangelosi5079 3 ปีที่แล้ว +8

    Made this yesterday on the Masterbuilt Grill/smoker.....amazing!!!! I also made your baby back ribs this weekend. So good!!!! Your videos are awesome. Thank you so much. Im making your salmon recipe next.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว

      Awesome! Glad to hear that you’re enjoying my recipes!

  • @scottpost6741
    @scottpost6741 3 ปีที่แล้ว +3

    Great video Andrew!! Spatchcock chicken is my favorite way to cook chicken with an occasional beer can chicken. Keep em' coming!

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว +2

      Thanks Scott! I’m in the same boat as you! Love the spatchcock and the beer can chickens

  • @peterbalint3536
    @peterbalint3536 9 หลายเดือนก่อน

    I followed this exactly and it was amazing. Thanks!

  • @BigPeter1313
    @BigPeter1313 ปีที่แล้ว

    Loved also the technique of changing a diaper used on chickens. 😆😆

  • @MindfulMusic
    @MindfulMusic ปีที่แล้ว

    Anderson what type of smoke pellets did you use for this chicken? Pecan or?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว

      Not sure if I remember, but chicken I’m usually going for pecan or hickory

  • @kevincole6586
    @kevincole6586 ปีที่แล้ว +1

    I have a tall, vertical offset smoker, could you put several spatchcocked chickens on top of each other and smoke them like that?
    My smoker has like six racks, each on top of each other

  • @Stlmgnolia
    @Stlmgnolia 3 ปีที่แล้ว +1

    Andrew nice to see a new upload.Your lucky u can get the B&B pellets,I would have to drive 1:45 each way,they don't ship.Chicken looked great.Meat Church and Matt Pittman are GREAT

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว

      I’ve really been enjoying the Meat Church rubs! Thanks Tim!

  • @TomHorsmanAmateurBBQ
    @TomHorsmanAmateurBBQ 3 ปีที่แล้ว +1

    Nicely done on the Camp Chef!

  • @rgirod6471
    @rgirod6471 3 ปีที่แล้ว +2

    Made this as my first cook on my new WW 24. Most amazing roast chicken I ever did so thanks for the idea.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว +3

      Oh spatchcock chicken is one of the best! Cooks it thoroughly and quick so it’s still nice an moist! Thanks for watching

  • @itstoonbruh
    @itstoonbruh 2 ปีที่แล้ว

    That knife is a work of art

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว +1

      Yeah I love it! A Local veteran owned company called Holland Steel (from Ohio) made it for me

    • @itstoonbruh
      @itstoonbruh 2 ปีที่แล้ว

      @@AndersonsSmokeShow great I live in Ohio (you probably can tell from the profile lol)

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว +1

      Ahhh yeah! Holland Steel is out of Massillon. I’m near Akron

  • @lwebber123
    @lwebber123 5 หลายเดือนก่อน

    Making your chicken!!! Looks great

  • @davewhalen5981
    @davewhalen5981 2 ปีที่แล้ว +1

    Nice video. Doing burn in on our RT700 right now and this will be my first cook on it. Went ahead and subscribed as well.

  • @andyw3152
    @andyw3152 ปีที่แล้ว

    Great video, thank you brother - Andy from the UK.

  • @nGBeast
    @nGBeast 3 ปีที่แล้ว +2

    Thanks for the recipe! Your my go to since I bought my first smoker, the DLX model. Keep it up!

  • @johnscanga9705
    @johnscanga9705 2 ปีที่แล้ว +1

    Super video...Well done and organized, First time watching...I subscribed for future recipes...

  • @richardkenerly
    @richardkenerly 2 ปีที่แล้ว +2

    Nice chickens I tried this recipe, but I used that Cajun Two Step, it was so delicious! Keep up the awesome work!

  • @onyxbear4961
    @onyxbear4961 ปีที่แล้ว +2

    What was the total cook time? just wondering.

    • @mrhatfield06
      @mrhatfield06 ปีที่แล้ว

      I would imagine it was around 2 hours total. Give or take a few minutes depending on weather. I usually check the chicken internal temp around the first hour and 30-45 minutes after that so it doesn’t over cook. Juicy every time when you pull it right at 165 degrees.

  • @brandon-tz6bu
    @brandon-tz6bu 7 หลายเดือนก่อน

    Now this looks dynamite! Will be trying this. Thanks for the video!

  • @antoniobaskerville6823
    @antoniobaskerville6823 3 ปีที่แล้ว +1

    Nice Demo Video , Chicken Looks Great. Thank You ! I learned a lot from this Video ,Thank You ! Again !

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว

      Chicken was phenomenal! Great flavor and super juicy!

  • @Zarach_JI12
    @Zarach_JI12 3 หลายเดือนก่อน

    What about the seasoning on the sides of the chichen?

  • @stephenlheureux5138
    @stephenlheureux5138 3 ปีที่แล้ว +2

    I have the Camp Chef SG24 and I tried this recipe on my first time cooking on it. The Gospel rub is fantastic and the chicken was juicy as hell! Can't wait to try the hot and fast ribs.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว +2

      This method makes some greaaaat chicken! Oh and don’t get me started about them Ribs 😍😍

  • @dennisjones5579
    @dennisjones5579 2 หลายเดือนก่อน

    Just watched your video... new to the channel. Liked the process, however you didn't mention total cook time. Would be good to know

  • @angelomartinez9039
    @angelomartinez9039 8 หลายเดือนก่อน

    Great video I just got my gorilla grill and this will be the first thing I’m making

  • @bobbicatton
    @bobbicatton 3 ปีที่แล้ว +1

    That's some great looking chicken!

  • @TCTITANS1
    @TCTITANS1 9 หลายเดือนก่อน

    AWESOME techniques great walk through video

  • @Tobette1121
    @Tobette1121 2 ปีที่แล้ว +1

    Love it. Great video I’m going to try this tomorrow.

  • @a_hoeks
    @a_hoeks 8 หลายเดือนก่อน

    Extremely right handed, lol.
    Great video man, thanks.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  8 หลายเดือนก่อน

      Thanks for watching! I’ve dangerously right hanged. I’m frequently reminded of “take my strong hand” if you catch the reference lol

  • @drewjenn9819
    @drewjenn9819 2 ปีที่แล้ว +1

    Bro, you freak bootied that joint!😋👍

  • @ieradossantos
    @ieradossantos ปีที่แล้ว

    What kind of gloves are that?

  • @Doug6714
    @Doug6714 2 ปีที่แล้ว +1

    The chicken looks awesome. I need to smoke another whole chicken again. Usually smoke pork and wings, but will try this recipe. Keep smoking.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว

      I think whole chickens are one of my
      Most smoked meats

  • @steveharris5730
    @steveharris5730 ปีที่แล้ว

    Well done. I’m going to give it a try tonight!!

  • @popshomecooking4542
    @popshomecooking4542 2 ปีที่แล้ว +2

    That’s gotta be delicious! Thanks for sharing.

  • @emilylloyd4541
    @emilylloyd4541 2 ปีที่แล้ว +1

    Good work man. Looks tasty.

  • @litts64
    @litts64 3 ปีที่แล้ว

    Should you the day b4 clean the chicken and dry with paper towel and use baking powder and kosher salt over night on a rack in the fridge

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว

      You can id you want. That’ll help with crispy skin

  • @Rickysfoods
    @Rickysfoods 3 ปีที่แล้ว +1

    Great looking chickens bro!!

  • @SomeDude-dq1uu
    @SomeDude-dq1uu ปีที่แล้ว +1

    Thanks for the great video. I used your technique to smoke two birds at the same time with different rubs, they came out amazing. The family was super excited to try it and everyone absolutely loved them. 👍👍👍👍

  • @UNDEADMANGUY
    @UNDEADMANGUY 3 ปีที่แล้ว +1

    What do you think of this sportsmans warehouse model i am looking to get, PG24SWC for $600. I want something in the 500-600 range that will allow me to add a sear attachment and it seems to be good.

  • @I_am_the_big_dipper
    @I_am_the_big_dipper 3 ปีที่แล้ว

    Great cook as always......Ive been mullling smokers, leaning to the CG 980 Gravity.....

  • @mrtuber132
    @mrtuber132 2 ปีที่แล้ว

    Love the vibes.

  • @dennisfinizio8142
    @dennisfinizio8142 3 ปีที่แล้ว +1

    Could you have fit 3 chickens on a 30" Camp Chef

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว

      Yeah I could get a 3rd chicken in there for sure

  • @judygabel9869
    @judygabel9869 11 หลายเดือนก่อน

    what brand of scissors are you using to cut the chicken?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  11 หลายเดือนก่อน

      I don’t remember what those were, but I use OXO poultry scissors now. I think there’s a link in the description.

  • @BigPeter1313
    @BigPeter1313 ปีที่แล้ว +2

    Glad to see another Engineer that knows how to cook. I'm subscribed now. Cuisinart 4-n-1 pellet smoker/grill, Blackstone 36, and old-school Masterbuilt Pro smoker that I use for both hot and cold smoking, especially cheeses. Going to spatchcock the living hell out of some chickens this Summer! Thanks for the video!!

  • @bigboricua4573
    @bigboricua4573 3 หลายเดือนก่อน

    That’s the smoker that I wanted to buy, unfortunately they don’t make that size no more for some reason 🤦‍♂️ I just thought the Camp Chef only had the 24 or 36 inches. After watching one of your videos I went on line to get it just to discover they stopped making them.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 หลายเดือนก่อน

      Yeah, I’m not sure why they discontinued the 30. My guess is that people who are interested with the 30 would just go for a 36.

  • @williamcarr4170
    @williamcarr4170 3 ปีที่แล้ว +1

    Great video Andrew period and keep them coming!

  • @wilkiesbbqnc
    @wilkiesbbqnc 3 ปีที่แล้ว +1

    Great. Video Well done!Cheers Brother!😀

  • @markmurphy9862
    @markmurphy9862 ปีที่แล้ว

    why do you go to 165F? it is a time / temp relationship. from memory, 20 min at 150 is the same as 1 second at 165F.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว +1

      When you’re giving advice to the general public, you stick to the rules. The last thing I need is for someone to get sick and blame me.

  • @jamesdavis4187
    @jamesdavis4187 3 ปีที่แล้ว +1

    A great way to prepare chicken for straight grilling too!

  • @TWC6724
    @TWC6724 3 ปีที่แล้ว

    So would you say spatchcock or beer can chicken yields better moisture in the meat?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว +1

      Oh that’s a tough one, but I’m going to say beer can chicken

  • @unohundun6559
    @unohundun6559 2 ปีที่แล้ว

    You didn't have to turn the over to get them done on the other side ?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว

      Nope!

    • @unohundun6559
      @unohundun6559 2 ปีที่แล้ว

      @@AndersonsSmokeShow Thanks brother. Ill fire the grill up Friday 🔥

  • @IvanApache89
    @IvanApache89 2 ปีที่แล้ว

    What’s the difference between the sg 30 n the woodwind 24?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว +1

      SG30 is 6 inches wider and is painted black. The WW24 has a color controller, stainless lid, and a bottom shelf

  • @HelptheBroncos
    @HelptheBroncos ปีที่แล้ว

    💯 Fire !!!

  • @stevewatson3110
    @stevewatson3110 2 ปีที่แล้ว +1

    300 with smoke tube. Got to 165 in 1 hr 5 min. Traeger 575.

  • @vidairdrone4149
    @vidairdrone4149 2 ปีที่แล้ว

    How long did take to smoke them?

  • @tomcharles138
    @tomcharles138 3 ปีที่แล้ว +1

    Great Video. Very Informative. Looks like I'm making chicken this weekend!!

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว

      Hey thanks! Yeah, maybe you should finish working first 🤣🤣

  • @Marc2k6
    @Marc2k6 3 หลายเดือนก่อน +2

    Everyone is smoking a spatchcocked chicken, but no one is showing how to spatchcock a chicken. Thanks for your attention to detail.

  • @PNWLiving1725
    @PNWLiving1725 2 ปีที่แล้ว

    I wonder, if you turn the temp up for 10 minutes, that would crisp up the skin more.

  • @TaylorsFSCooking
    @TaylorsFSCooking 3 ปีที่แล้ว +2

    Turned out great, had to be good for you to keep on tasting lol

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว

      Oh man that’s one of the toughest things is to stop eating and wrap up the video! Especially if it’s been a long day cooking lol

  • @striderwolf687
    @striderwolf687 2 ปีที่แล้ว

    “I’m extremely right handed” love the comment

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว +1

      Have you seen Scary Movie? “Take my strong hand…”

    • @striderwolf687
      @striderwolf687 2 ปีที่แล้ว

      @@AndersonsSmokeShow LOL

  • @Profile-hs3nd
    @Profile-hs3nd ปีที่แล้ว

    How was the skin

  • @billsiebel9941
    @billsiebel9941 2 ปีที่แล้ว +1

    That was a great video. Do you get a good smoke flavor from your pellet grill? I just bought new Camp Chef 24. I had a Traeger but really never got a good taste of smoke. Keep up the great work!

  • @9realdeal91
    @9realdeal91 2 ปีที่แล้ว

    did you brine the chicken?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว

      No but you can. A dry brine overnight will make some crispy skin.

  • @lavellbrooks8463
    @lavellbrooks8463 2 ปีที่แล้ว

    Looks great.

  • @davequinn11
    @davequinn11 10 หลายเดือนก่อน

    What kind of gloves are you wearing?

  • @markspurgeon4556
    @markspurgeon4556 3 ปีที่แล้ว

    Your other video for spatchcocked chicken was 285 degrees; smoke 7 instead of this video’s 300 degrees; smoke 10. Any particular reason for the difference?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว

      The increase in temp helps firm the skin up a little bit, but the bird is still nice and juicy

  • @ThrobRoss
    @ThrobRoss ปีที่แล้ว

    I only use meat church nowadays. Doing this tonight!

  • @markconley7430
    @markconley7430 ปีที่แล้ว

    I can make juicy chicken all day long, but the skin is Chewy?? You didn't mention if the skin was bite through or crispy you didn't mention the skin at all? I wish you had. Another TH-camr broils his chickens for 4 or 5 min at the end, to crisp up the skin, He didn't spatchcock them, wondering if that will help with crispy skin?? (Spatchcocking) thanks for the ideas.

  • @thejim3501
    @thejim3501 ปีที่แล้ว

    Why spatchcock over whole chicken?

  • @stephenwilliams919
    @stephenwilliams919 3 ปีที่แล้ว

    Looks amazing brother

  • @daveleary5830
    @daveleary5830 ปีที่แล้ว

    If someone isn't comfortable popping the knife into the breastbone they can flip the bird, cut open side down, and push down on the keel bone to flatten the bird.

  • @cornbread2u2
    @cornbread2u2 10 หลายเดือนก่อน

    Dude thanks a pellet grill, this is a pellet grill RT 380 Bullseye for the best grilled poultry anywhere.

  • @NotAnotherGrill
    @NotAnotherGrill 3 ปีที่แล้ว +1

    Nicely done. Looks like you got bite-through skin?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 ปีที่แล้ว +1

      Yeah the skin was pretty much bite through. It was super juicy so it was slipping off the breast a little

  • @jtoker9758
    @jtoker9758 2 ปีที่แล้ว

    Like how he just had to tell everyone he is a engineer. Sounds like engineers always do this.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว

      🤷🏼‍♂️

    • @alrich6863
      @alrich6863 ปีที่แล้ว

      And your a internet hater congratulations so there's that

    • @maritimeus
      @maritimeus 7 หลายเดือนก่อน

      Yep. And us engineers know how to dumb it down for ya hicks 😂

  • @brycebyte
    @brycebyte 2 ปีที่แล้ว

    The engineer here may enjoy knowing that brining in advance, dry or wet, greatly adds to the flavor of chicken. That chicken is actually done at a lower temperature, around 150 and will continue to cook when pulled off the grill, and that a resting period typically helps retain moisture

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว +1

      I’ve brined plenty of birds. Some times I do and sometimes I don’t. Also I’d never pull a chicken at 150F at best you MIGHT get 5-7F carryover… never 15F.

    • @brycebyte
      @brycebyte 2 ปีที่แล้ว

      @@AndersonsSmokeShow I'm just saying I don't think you need to make it to 165! There's a cool video out by Ethan Chlebowski on doneness that really changed my mind on this, and chicken has been going better since then. He gets into the weeds on what temperature the chicken turns white and other things you might find fascinating.

    • @brycebyte
      @brycebyte 2 ปีที่แล้ว

      @@AndersonsSmokeShow Do you find any difference in taste in the brine/no brine? I'm thinking brining a brisket doesn't matter much because the cook time is so long, but given the shorter time for chicken tends to matter a bit more. Or at least seasoning a day ahead of time

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว +1

      @@brycebyte it’s more about bacteria than anything. I can’t remember the specifics but salmonella is killed off in seconds at 165F but at lower temperatures it has to be held for X amount of minutes.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว

      I’ve coffee brined a brisket before and I personally thought that it made a slight difference… but I don’t typically brine them. I think wet brine gives more flavor on poultry, but the skin can be a little on the rubbery side whereas the dry brine will produce a crispier skin.

  • @michaelparras6543
    @michaelparras6543 2 ปีที่แล้ว

    If you have never cooked a beer can chicken. Please do it's amazing and the kids love seeing the process. Flavor and add dipping sauces according to your children's favorite sauces, promise silence at the table is a 100% mommy & daddy.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว

      Oh, I love doing beer can chickens! In fact, I have a pretty cool video coming up soon that involves an experiment relating beer can chickens.

  • @paulmillen2101
    @paulmillen2101 3 ปีที่แล้ว

    Did you brine those birds before cooking? Didn't you think it was necessary to monitor the dark meat internal temperature?

    • @jaylancaster5419
      @jaylancaster5419 3 ปีที่แล้ว

      The dark meat was probably 10-15° higher than the white...which makes it perfect. I just wish he was a bit more careful (technical) when cutting that white meat from the carcass.

    • @paulmillen2101
      @paulmillen2101 3 ปีที่แล้ว

      @@jaylancaster5419 How do you KNOW that, Jay?

    • @jaylancaster5419
      @jaylancaster5419 3 ปีที่แล้ว

      @@paulmillen2101 because I've cooked enough spatchcock chickens to know ... and that's one of the benefits of the process. The white is best around 165, and the dark is best at 175-180. Focus on the breast...it works out great.

  • @blueenglishstaffybreeder6956
    @blueenglishstaffybreeder6956 3 ปีที่แล้ว +1

    In my opinion the only way to cook a perfect smoked chicken is to spatchcock it or beer can it

  • @Camshaft-fu9xn
    @Camshaft-fu9xn ปีที่แล้ว

    Had to MENTION your an Enginerd ... lol

    • @maritimeus
      @maritimeus 7 หลายเดือนก่อน

      Yep. And us engineers know how to dumb it down for ya hicks 😂

  • @ZenNaster
    @ZenNaster ปีที่แล้ว

    Anybody ever notice how engineers have to tell you they're engineers?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว

      Always. It’s in our handbook

    • @maritimeus
      @maritimeus 7 หลายเดือนก่อน

      Yep. And us engineers know how to dumb it down for ya hicks 😂

  • @RichCieszkowski
    @RichCieszkowski ปีที่แล้ว

    Did this guy end up saying exactly how long these took to cook? I hear couple hours but nothing specific. Come on engineer!

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว

      I cook to temperature, so time is only for planning purposes.

  • @craigpaige7065
    @craigpaige7065 2 ปีที่แล้ว +6

    Why didn't you crisp the skin ?

    • @stevenschunk8311
      @stevenschunk8311 ปีที่แล้ว +9

      Hey Craig, I’ve personally found the skin to get crispy if you smoke it long enough without flipping the chicken. I do 60 min with my Traeger @ 375. You can also do 2 hours at 300 degrees if you prefer a more smoky taste

  • @eyeball4779
    @eyeball4779 2 ปีที่แล้ว

    You gotta let that rest and most of the juice will stay in the meat

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว

      Surprisingly it was rested. I always let it rest while I’m taking pictures and getting ready to wrap up the video.

  • @bkscott885
    @bkscott885 ปีที่แล้ว

    Instead of just “inspecting” for bone fragments, would it be better to then trim it, rinse it off, then pat it dry? Not sure I’d want to try to “eyeball” a chicken bone shards…. Oh, nevermind, you said “California”…. Oh makes sense, pellet. 👍🏻

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว +1

      I’m not from California, I’m from Ohio. Also, it’s not recommended to rinse meat 🤷🏼‍♂️

  • @fredstevens129
    @fredstevens129 7 หลายเดือนก่อน +2

    Who is "we?" You're just one guy. LOL

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  7 หลายเดือนก่อน +1

      Most of the videos, there’s at least one or two other people on the other side of the camera lol

    • @RaccoonWheaties
      @RaccoonWheaties 7 หลายเดือนก่อน

      A real narrow minded comment right here

  • @toorealworld
    @toorealworld 2 ปีที่แล้ว

    More like easy bake oven. This isn't smoking. Three thumbs 👎

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  2 ปีที่แล้ว +1

      Just because you don’t like something doesn’t mean that other people aren’t… 👎🏻👎🏻👎🏻

  • @angrylion4752
    @angrylion4752 ปีที่แล้ว

    So you're an engineer. What came first, the chicken or the egg???? That is so egotistacal of you to even say that you're an engineer. Somehow that makes you an expert when it comes to cooking?????

    • @maritimeus
      @maritimeus 7 หลายเดือนก่อน

      Ha, nothing constructive to say for a high school dropout. And us engineers know how to dumb it down for ya hicks 😂