When I think of Santa Maria style bbq chicken I think of the Filipino BBQ on Broadway in front of that hardware store on Saturdays. Best BBQ Chicken ever!!!
I have the same grill from Costco. Later I ordered the racks from SM Grill's that keep the coals off the bottom of the grill, allowing air flow under the coals. Makes a huge difference
You seem to like low flame on your fires. I used to be a no flame cooker but would run out of heat and end up dropping the grate down over the coals. As of late, I’ve been cooking with a medium flame and having much better success.
Yes sir, I like at least some flame when cooking Santa Maria, low to medium depending on how many coals are in the pit. The flames bring a thin coat of fresh smoke that has a much better gas mixture for better flavored smoke. Good eye Sean!
Hey Orrie, I just found this cook while searching chicken on the Santa Maria Grill. Yours looked great as well as the Tri-Tip. I recently got the Santa Maria Grill accessory you can sit down on a weber. Tomorrow is my first time out on it. I'll be doing chicken pretty much like you just did here. I'm not big on too much smoke since we didn't grow up eating smoked meats in this area, so the idea of Roasting over an open fire appeals to me. Thanks man- Phil
Hey Phil, if deep smoke isn't your thing then Santa Maria is gonna be really good to you. It's more "Grilling" than BBQ but it's damn good! Here where I live, open grilling is pretty popular. Glad you found the video and I am looking forward to your results buddy!
My friend (rest his soul) who repeatedly won the Santa Maria Elks BBQ tri-tip competition taught me a 3 second rule for heat your hand can stand at grill level. How many seconds for the chicken would you say?
Your friend was right on the money with the 3 second rule. Chicken is the same, only it takes a lot longer to cook so you have to flip it fairly often in order to keep even heat and to prevent the skin from over cooking ahead of the meat. Great question!
Hey there! Decided to BBQ on the SMP today for Memorial Day. I have the exact pit, bought it in 2005. Don't normally do chicken on the pit but the old Weber died a few months ago and haven't replaced it yet. Bought and learned SM grilling while living in Arroyo Grande in the late 90's. Tri tip over red oak, nothing better!!! Found your video, awesome, unfortunately I already cut the bird. Can't wait to try your technique this summer. Coming to Central Coast in July, gonna hit up Jocko's!! Thanks. Emily's dad.
Awesome! Yeah, can;t go wrong with Jacko's for sure! When you do give it a shot, let me know how it turns out. Also, if you want to send in a pic of your food today (Memorial Day) you will be entered into a drawing for a couple of Go Outside And Cook coffee mugs. Here's the video Emily's Dad. th-cam.com/video/ejQWYDRKeTY/w-d-xo.html
Exactly.. whole chicken everyone goes by black and white 165 IT.. it is undercooked at 165 IMO.. Always do 170 myself. Those juices are clear and chicken is very moist
I bet you did great. We cooked in one amateur rib competition. We took the first place trophy so I have been milling the idea over but I'm not sure I will get the chance.
I think that's awesome! Anytime you get bragging rights is awesome. We had a lot of great competitions, I was fortunate to get to cook against some of the big guns and did pretty good. Don't matter though if it is a big KCBS event or a local comp, it's fun to compete and win or loose, it's great to cook for folks. I think the best part of the big comps is feeding the folks that come through.
I infused the Santa Maria rub that I made with some butter so that I could keep the skin and rub moist on the outside and also to lock the heat inside the meat. Thanks for watching buddy!
Hi James, mine came from a company in Santa Maria, CA called Santa Maria Grills. Link below. They can also be found seasonally in the Spring at Costco. It's a great grill! I am working on an authentic Santa Maria BBQ episode so stay tuned for that, it'll be a good one. Thanks for the subscription!! There is also a small company in Paso Robles that makes an attachment for the Weber Kettle called Gabby's Grills which is very affordable, I'll also include a link to that. www.santamariagrills.com/ gabbysgrills.com/
You are 100% correct. Chicken internal temp should be 170-180 degrees for doneness! I absolutely love your Santa Maria BBQ Pit!!! Great video. Here are two helpful video tips. #1 Place a wet paper towel or dish cloth under your cutting boards to prevent slippage. It looks more professional. #2 Always check your camera angle before you hit record! I hope these are helpful! Great job once again!!! I'm gonna keep an eye on you.
It was good chow for sure. I hear ya, I trolled Craigslist for a couple years to find that pit at only $100.00 because the person who had it was moving a few hundred miles away. Just needed it gone, worked for me. I've had it about 5 years now and I put it to work a lot.
I am aware of removing the breastbone so that it lays flatter, I don't do it on purpose because it creates a place for the juices to escape the breasts. Instead I spread it and press it, if it ruptures at all it will just be at he top of the cartilage where the top of the breast bone slightly pokes through. Good eye though. Thanks for watching.
with all due respect, you should season it between the skin and meat, not just the skin, because your meat will be flavorless and all the flavor is on the skin. put your hand in between and season the meat, you'll thank me later.
When I think of Santa Maria style bbq chicken I think of the Filipino BBQ on Broadway in front of that hardware store on Saturdays.
Best BBQ Chicken ever!!!
That is spot on! Nice comparison!
@@shaft5 that was my go to every weekend.Nothing like that where I reside now☹️
I have the same grill from Costco. Later I ordered the racks from SM Grill's that keep the coals off the bottom of the grill, allowing air flow under the coals. Makes a huge difference
That's awesome. I didn't know that they made such a thing!
You seem to like low flame on your fires. I used to be a no flame cooker but would run out of heat and end up dropping the grate down over the coals. As of late, I’ve been cooking with a medium flame and having much better success.
Yes sir, I like at least some flame when cooking Santa Maria, low to medium depending on how many coals are in the pit. The flames bring a thin coat of fresh smoke that has a much better gas mixture for better flavored smoke. Good eye Sean!
Excellent Cook. 165° Safe Temp, I Concur Keep On Cooking. I Love Tri-Tips Too. Be watchin for your videos.
Thank you! Glad you enjoyed the video!
Hey Orrie, I just found this cook while searching chicken on the Santa Maria Grill. Yours looked great as well as the Tri-Tip. I recently got the Santa Maria Grill accessory you can sit down on a weber. Tomorrow is my first time out on it. I'll be doing chicken pretty much like you just did here. I'm not big on too much smoke since we didn't grow up eating smoked meats in this area, so the idea of Roasting over an open fire appeals to me. Thanks man- Phil
Hey Phil, if deep smoke isn't your thing then Santa Maria is gonna be really good to you. It's more "Grilling" than BBQ but it's damn good! Here where I live, open grilling is pretty popular. Glad you found the video and I am looking forward to your results buddy!
My friend (rest his soul) who repeatedly won the Santa Maria Elks BBQ tri-tip competition taught me a 3 second rule for heat your hand can stand at grill level. How many seconds for the chicken would you say?
Your friend was right on the money with the 3 second rule. Chicken is the same, only it takes a lot longer to cook so you have to flip it fairly often in order to keep even heat and to prevent the skin from over cooking ahead of the meat. Great question!
How long do you cook the chicken per side
Just depends, the slower the better but basically you want to cook it until the internal temp of the meat is 180 degrees.
7:40. Look at that nice house over by the flag! Wonder what they use for grilling!?
Probably one of them pellet smokers!
@@GoOutsideAndCook 🤣🤣🤣
Hey there! Decided to BBQ on the SMP today for Memorial Day. I have the exact pit, bought it in 2005. Don't normally do chicken on the pit but the old Weber died a few months ago and haven't replaced it yet. Bought and learned SM grilling while living in Arroyo Grande in the late 90's. Tri tip over red oak, nothing better!!! Found your video, awesome, unfortunately I already cut the bird. Can't wait to try your technique this summer. Coming to Central Coast in July, gonna hit up Jocko's!! Thanks. Emily's dad.
Awesome! Yeah, can;t go wrong with Jacko's for sure! When you do give it a shot, let me know how it turns out. Also, if you want to send in a pic of your food today (Memorial Day) you will be entered into a drawing for a couple of Go Outside And Cook coffee mugs. Here's the video Emily's Dad. th-cam.com/video/ejQWYDRKeTY/w-d-xo.html
Exactly.. whole chicken everyone goes by black and white 165 IT.. it is undercooked at 165 IMO.. Always do 170 myself. Those juices are clear and chicken is very moist
Yes sir, that clear juice and of course, it needs a good rest before being cut into.
That's a pretty sweet pit. Got some great lookin food in the intro too
Thank you sir! I see that you have a BBQ team, do you cook in competitions? Some of those pics on my intro are from KCBS competitions.
I bet you did great. We cooked in one amateur rib competition. We took the first place trophy so I have been milling the idea over but I'm not sure I will get the chance.
I think that's awesome! Anytime you get bragging rights is awesome. We had a lot of great competitions, I was fortunate to get to cook against some of the big guns and did pretty good. Don't matter though if it is a big KCBS event or a local comp, it's fun to compete and win or loose, it's great to cook for folks. I think the best part of the big comps is feeding the folks that come through.
Thank you. Thats for sure. Feels good to put out food that people enjoy
Looks great, what was the baste you used on the chicken ????
I infused the Santa Maria rub that I made with some butter so that I could keep the skin and rub moist on the outside and also to lock the heat inside the meat. Thanks for watching buddy!
Wow great video my friend!! I could tell that u are already getting better and more comfortable making this vids. Great job...
Thanks! I'm getting there. I'm still playing with format but with every one I learn what I don't like about it. It's been a lot of fun.
Looks great
Thank you!
Where do you find a santa maria grill like that, looks pretty sweet to me!!
Hi James, mine came from a company in Santa Maria, CA called Santa Maria Grills. Link below. They can also be found seasonally in the Spring at Costco. It's a great grill! I am working on an authentic Santa Maria BBQ episode so stay tuned for that, it'll be a good one. Thanks for the subscription!! There is also a small company in Paso Robles that makes an attachment for the Weber Kettle called Gabby's Grills which is very affordable, I'll also include a link to that.
www.santamariagrills.com/
gabbysgrills.com/
Man Santa Maria's look like so much fun. Your's looks like a great one. I love spatchcocked chicken. Great vid. Thanks!
Thanks Lew, It's a lot of fun to cook on for sure.
Thanks I'll check it out, I could see one in my future 😎
You are 100% correct. Chicken internal temp should be 170-180 degrees for doneness! I absolutely love your Santa Maria BBQ Pit!!! Great video. Here are two helpful video tips. #1 Place a wet paper towel or dish cloth under your cutting boards to prevent slippage. It looks more professional. #2 Always check your camera angle before you hit record! I hope these are helpful! Great job once again!!! I'm gonna keep an eye on you.
Hey thanks for the tips buddy. The moving cutting board has been my nemesis for awhile. I will be using that one for sure. I appreciate it!
Use kitchen shears, much easier.
Yes sir, I do use them sometimes. I appreciate the comment sir!
185 👍👍👍i’m with you on that great video
Thank you sir! Glad you stopped in!
Don’t do it, don’t do it, don’t do it............5:10 awww crap he did it..............
I was thinking the same thing...
Lol, we have all done it. What are you gonna do but clean the bottle later, that’s all...
Nobody does BBQ like Santa Maria
I love that Santa Maria BBQ for sure!
Man orrie that looks awesome if you ever decide to come to cajun country let me know we'll cook and I'll buy you a cold beer
Thank you Dustin, I will eventually make it back that way. It's part of the bucket list!
I like charred, crispy chicken skin as well. Great job!
Thanks Mike, yeah, sometimes I just gotta get my char on!
BOYLOOKAHERE........Awesome cook brother. I have to get me a Santa Maria pit soon. I have to sneak it past the wife lol.....KEEP SMOKING POTNA
It was good chow for sure. I hear ya, I trolled Craigslist for a couple years to find that pit at only $100.00 because the person who had it was moving a few hundred miles away. Just needed it gone, worked for me. I've had it about 5 years now and I put it to work a lot.
He didn't remove the cartilage that separates the breasts. Not very well done when spatchcocking the bird!
I am aware of removing the breastbone so that it lays flatter, I don't do it on purpose because it creates a place for the juices to escape the breasts. Instead I spread it and press it, if it ruptures at all it will just be at he top of the cartilage where the top of the breast bone slightly pokes through. Good eye though. Thanks for watching.
Tormented Darkness I don’t remove it either.
with all due respect, you should season it between the skin and meat, not just the skin, because your meat will be flavorless and all the flavor is on the skin. put your hand in between and season the meat, you'll thank me later.
Thanks for the comment. I actually do that when I am in competition.
Nobody
??
Looks burnt
Nope, it was perfect. The garlic powder blackens usually but it adds just the right amount of char.