How to BBQ Chicken: Texas Style Cuisine | BBQ Vault Smoked Chicken | | Pitmaker BBQ Vault Smoker
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- Опубліковано 14 жов 2024
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Please watch, like, subscribe, and share. I love great BBQ chicken and it is not that hard to make tasty, moist chicken. I hope we can help you step up your BBQ game with this lesson on how to BBQ chicken. If you bbq chicken halves then you will get plenty of good tips on how to up your smoked chicken. If you have never seen a Pitmaker BBQ Vault then you are in for a treat. Pitmaker makes some beautiful pits and they cook fantastic BBQ. I like smoking half chickens with the back bone and breast bones cut out so they will cook more evenly. Please remember to share my Pitmaker BBQ chicken recipe and tell all your friends and family about Texas Style Cuisine.
These chickens were cooked at 275° on my Pitmaker Vault Smoker.
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Here is a link to the rub recipe • St Louis Spare Ribs fr...
BBQ Rub
1cup Spanish Paprika
3/4cup Black Pepper
1/2cup Kosher Salt
1/2cup Seasoning Salt
1/2cup Sugar
1/4cup Granulated Garlic
1/4cup Oregano
1/4cup Ground Mustard
1/4cup Dark Chili Powder
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Thanks
Chef Johnny
#texasstylecuisine #texasstylebbq #texasstylebbqandcuisine
Do you love a great BBQ leg quarter??? Well here is one of my videos to show you how it is done. ua-cam.com/video/IHRXmqb4LzA/v-deo.html
Man! Hell yes! I'm gonna watch this like twenty more times and try to make this for my folks here in L.A.!!! I can smell it through the Samsung!
Give it a try Ryan and let me know how it turns out
Very nice!
Ginger Reid thank. Appreciate you watching
Look at all those chickens! 🐔 🍗
Big Lew BBQ and they were not bad eating
Some good looking birds.🤤🦴
O. V. Thanks, glad you liked them. I appreciate you watching
Mmmm !!! Looks good. I use plain yellow mustard as a binder on my ribs too. I'm pretty sure I would love your brisket too.
Mustard works very good. I have a binder video where I tested oil, mayo, mustard and plain. Here is the link for it. ua-cam.com/video/-GUq8ZKuQlI/v-deo.html
Looks very nice. Great job
Thank you very much!
Yeee! Hawwww! A fellow Texan living way south of the border in Rio De Janeiro Brazil.Enjoyed your video.Made me kinda home sick.Great recipe.Obrigado!
craig dejean thanks for watching and enjoy your time down there.
Chickens looking good
Thanks, glad you liked it.
Outstanding video! I did my Turkey this year similar to you except I didn't split the halves after I cut out the keel bone. I just used a boning knife to remove the ribs and keel bone. It turned out excellent, but I really like the idea of using that mustard as a binder. I'll give that a shot next time I BBQ a chicken.
Thanks for watching. Let me know how this works out for you.
Looks good brother. I’m certainly going to try it that way.
Great let me know how they turn out for you.
Those chicken look great sir, definitely have to stop by when I come back to texas. Ill have to bring you my own rub, and let you try it. Talk to you soon
Ben thanks for watching
Great instruction and nice chicken! I am going to try this tonight. I usually have the grill on high and end up fighting the flames, burning myself and the chicken. Going to try the low and slow approach. Wish me luck
Good luck and let me know how it turns out.
Premium looking finish on those birds! Awesome cook.
Paul Crescenti thank you so much I appreciate the kind care comment.
Never been there but I know I would love Texas ! From Montréal, Québec, Canada ...
It is a great place. Thanks for dropping in to watch.
Thank you from San Luis Obispo CA. The home of try tip bbq.
Ron Hadley well thank you for stopping by. Glad you enjoyed it
Really pretty Chicken 👍👍👍👍😍😍 😍 You the Man!!!! Love from Nyc 🗽 🗽
Thank you so much for watching and for that thumbs up. So glad you liked my chicken.
I just subscribed to your channel & look forward to gleaning as much info I as I can from you. You might not think of BBQ when you hear "Wisconsin", but some of us do it up here on a small scale using regular sized grills. I use natural hardwood charcoal, which makes all the difference. I oil up the meat & get it crispy over the coals, add the sauce to caramelize that, then move it & slow cook using indirect heat.
Sounds like you have a good process figured out. I hope I can help you some. Thanks for watching, commenting and subbing.
Wow Johnny, the color on those chickens was awesome.
Thanks they did not taste bad either. I sure appreciateytall watching and taking time to comment.
Very good, very well done BIG TEXAS GENTLEMAN.
Thanks glad you enjoyed it
That’s some mighty fine looking chicken sir
Thanks, we do try to do it right. Thanks for watching.
Your cooking is amazing. Thanks big guy
Those chickens are pretty good. You need to check out my other chicken videos especially the once on using different binders on the skin.
Wow the muster makes a lot of difference 👍🍻
I do like using it. I have a video on different binders you may want to watch. I use oil, mayo, mustard and plain. Its a good one. Thanks for watching and the comment.
Your barbecue chicken looks really good thanks video I enjoyed it hi BBQ myself is a passion it makes me happy!.👍🌫️ I don't watch barbecue videos to learn anything I have more than 30 years of experience I watched cuz I love barbecuing so much and enjoy how others love it as well I love to see the passion and love for barbecue and their faces and those are really the reasons why lol but nice looking chicken👍
Thank you so much for for taking time to watch it does mean allot to me that you took time out of your day Keep cooking and stop by again
@@TexasStyleCuisine you betcha it brings me joy to see someone enjoy something as much as I do that's something you don't see nowadays everybody is such in a rush nobody texts time anymore to put in that love that passion that dedication and the patient which is very important 1 lines a lot of things when they Master patience you betcha you make them analog watch keep talking keep the love and the passion alive,,👍🇺🇸
LOOKS GOOD NICE AND EASY
Tony sorry I missed your response, but I found it now. Thanks for watching
Very good looking chickens, thanks for sharing!!
And thank you for watching
Super duper yummy.. Mr big chef.
+rona rona home cooking channel Glad ya liked it. appreciate you watching and for the comment
Incredible, I never knew that about using mustard. Great I was TOLD you would taste the mustard. Thank you can't wait to try it.
Ralph you may want to check out my binders to use of bbq chicken video. I compare mustard, mayo, oil and plain. It is an excellent video. Here is the link, ua-cam.com/video/-GUq8ZKuQlI/v-deo.html
I live in west Texas. Raised in south Texas. We use so much more seasoning and beer for flavoring.
Debra I try to not overpower the chicken with seasoning. Yes beer adds great flavor if you use it in the water pan.
U did a great job on the chicken..thats the way i like my chicken
jomrcean china Thanks allot very nice of you to watch
That's some fantastic looking Bird, I use mustard all the time on my ribs, my wife thought I was drunk until she had a few bites which turned into eating the whole flipping slab 👍🤣
Eric Dee it does work wonders. Thanks for watching
@@TexasStyleCuisine Your welcome, thanks for sharing.✌️
Nice!!!!!
jose LM m Thanks
Some of the best looking chicken in color and skin texture. Thanks for the great tips
Thanks for watching and appreciate the comment.
beautifully done. Thank You Sir. I'll be trying this method this coming weekend
Great, let me know how it turns out
I have a church bar-b-que function coming up in May so i will be trying out your method. Thanks for posting it for us.
Bobby's Classic Karaoke let me know how it turns out. Thanks for watching
You can count on it.
Hello chef. Giovanni from Philly. I'm cooking chicken tonight for me and my girlfriend. I'm gonna run mustard on it. Barbeque sauce at the end. I will let you know how it turned out
I hope they come out good for you. Let me know about the cook. Thanks for watching
Dang that looked amazing. Thank you.
Chris Lejune Thanks I appreciate you watching
Great video! Thanks! Hope to see more.
Hector, glad ya liked my chicken video. I have a few more chicken videos you may want to watch. I have leg quarters, a beer can chicken on the Barrel House Cooker. Comparing binders on chicken halves. Just look at my chicken recipe playlist.
Had to re watch for the intro again ! That Rollie Fingers mustache is awesome ! Spatchcocking Chef Johnny Style ! Use a good knife and make the chicken do what you want it too ! Watched the whole thing for the outro too !
Daddy Dutch BBQ thanks for watching Kent. Glad ya like this enough to watch it again
looks great
Thanks for watching
Making me hungry! Looks great! Thanks for sharing.
Brad W thank you for watching and for the kind comment.
Question... what temp are you cooking at? I do mine at 275°.
My pit is set at 275, but they are on the top shelf so it it a little hotter. Also I put them in butt first so the leg and thigh get the most of the heat and help protect the breast
Thanks for watching and for the comment
I HAVE LEARNED SOMETHING FROM YOU. THANKS
Glad I could help. Thanks for watching.
Oh my.... Looks really yummy!!!! AWESOME!
+Cheryl K (CherylsHomeCooking) Thank you so much for the comment and for taking time to watch.
+Texas Style Cuisine Your welcome!! Have a super day!
Another excellent video! Thank you, chef!!
Thanks for the kind comment and for taking time to watch.
That backbone is flavore
It is packed with flavor. I save my backbones and breast bones and when I have enough I make a big pot of chicken stock. Check out my video on how to make your own chicken stock. It is so much better then what you can buy at the store. Thanks for watching.
Nawice....(said with an Australian accent) though I am American living in Canada,LOL thank you for this video, I enjoyed it treeemendously.
Glad ya liked it. thanks for watching, I do appreciate it.
I have found using a light or regular mustard vs a gourmet mustard is better. Does not overpower the rub. Nice video. Thank you
I like regular mustard, never really tried gourmet mustard on mine. I found out that you really do not taste it. I do have a video on different binders, oil, mustard, mayo and plain. Here is that link. ua-cam.com/video/-GUq8ZKuQlI/v-deo.html
That looks really good. I'm going to give it a try tomorrow. Thanks!
You can't go wrong lighting up the pit. Have a great Sunday. Thanks for the comment.
Just to let you know, the chicken that i cooked for my church function was a big hit. They loved it....thanks again for your recipe. One last question about your equipment.....when i look at your camera i see a wire coming down off of it. is that what is used to make it AC instead of DC? please share.....i keep running out of power when i do my videos even though i do have an extra battery. Thanks again.
Cooking 101 With Mr. Robert so glad to hear that they enjoyed it. Yes I do use the AC connection when needed. You will see in my newer videos I try to not get the cameras in the scene any more then I have to.
Very informative !
db7152 I hope you get some use out of the recipe. Please let me know if you use it. Thanks for watching
Love your smoker Johnny and the chicken looked great! We use to coat the chicken with mustard to also help it not stick to the grate on the grill as well as a great binder as you said.
Thanks Rus appreciate you taking time to watch and comment. I need to get some of my sauce to you so you can give it a try.
I'm so making these!!!
Ronny Franklin give them a try you will not regret it. Thanks for watching and for the comment
Maybe i'm late a little bit but i have three main questions and it would be appreciated to get answers:
1- i know it would not be quite texas bbq style but can i grill them in oven instead?
2- do i use dijon mustard or regular one? since according to video, its color is close to dijon
3- regarding bbq sauce, do i brush it with bbq finished bottle or i prepare it with bbq sauce, butter, and ketchup as they usually marinade the wings let's say?
Sure you can cook them in the oven. Now it won’t be bbq since there is no smoke but it will work. I always use regular yellow mustard. I use regular bbq sauce not mixed with anything. But only put it on at the end or it will burn. Thanks for watching
You probably shouldn't be trying to cook anything!
@@j.harris7228 wow. I will take your advice into account. Good boi!
J. Harris and why is that?
@@TexasStyleCuisine read his questions again and you tell me
I just watched this after your Denver omelette Blackstone cook just for your old intro ! Love it Chef !
Thanks buddy I always appreciate those views. Ya I like that old intro music also
That looks great! I am going to try that this weekend.
Jim I am glad to hear you are going to give it a try. Let me know how it turns out.
Those some beautiful Birds....
Thank you sir, I appreciate the comment and you taking time to watch
Chicken looking good
Thank ya much I do appreciate it
Nice smoker what the size of these smoker and how many brisket can feet in these smoker thanks
The Pitmaker BBQ vaults will hold 15 briskets. They are 33”x29”x77”. If ya talk to them tell them chef Johnny sent ya.
got my dad a smoke house about the same consept .....fine way to fix chicken halfs
I bet he does enjoy it.
Thanks for watching.
I’ve had chicken that seems tough at times after cooking is that because the meat itself is old and tough or what else could cause that! And yes other times this chicken is falling off the bone!! I cook it the same !! 😬 thank you!!
Usually on tough chicken it is an old bird or over cooked when it’s tough. Thanks for watching
LOOKS GREAT! I'M DROOLING! 🥴🤣❤️
So glad you liked it. Thanks for watching.
Great video, what's your ideal pit temperature for cooking chickens? Thanks.
Wendell thanks for stopping by and watchinig my video I sure do appreciate it. Those birds were cooked at 275° and were placed on the top shelf which is a little hotter. So they could have been close to 300°. I like to cook chickens in that range. If you click the show more then you will see the full description box. In the description box I will usually have the recipe along with a description of what I am cooking. The temp was listed there. Again thanks so much for watching and for the comment.
Text book BBQ. Outstanding job! Great video!!
+Daddy Cooks You are to kind. Thanks for the comment and taking time to watch.
Great video! The chickens look amazing. Nice temp for cooking the chickens and great job adding a little smoke to the sauce. I think it really sets off a good sauce. From one Texan to another keep it up and looking good. Subscribing now.
Thank you so much for watching and for the sub. I hope you enjoy what what you see. Make sure to comment and let me know what you think.
It a good info ty .
Thanks for watching
Looks great Chef Johnny! I'll have to try that rub. Thanks for sharing
Thank you sir glad you liked it
Excellent production chef! Thanks for the idea of mustard as a binder. Have a great week
+Chef John Politte (It's Only Food) Thanks Chef
This was nice. . .Great stuff.
Thank you so much. I am glad you enjoyed it
*Texas Style BBQ and Cuisine* Oh I more than enjoyed it I gained 20 pounds just watching the darn video. . . LOL
Paupers Budget maybe we need to get you a treadmill to run on while watching lol. Thanks again
That looks so good
+AJ Goines Thank you so very muck I sure do appreciate you watching and taking time to comment
This guy knows what he's doing....
I try Mike. Thanks for watching
I really like your methods. Looking at the ingredients in mustard, it can only be a winner. Where can Get a sample of your rub?
Richard in the description box click show more and the recipe is there. Thanks for watching.
You can absolutely taste it only thing is the flavors totally change once cooked .
Camele Gabrielle Tidmore maybe that is it Thanks for watching and the comment
Nice job
thanks, glad you enjoyed it
I like it, thanks for sharing your Rub recipe
Sure thing
Eggs covfefe biscuits n beaaannnssss SUBSCRIBED
Thanks for watching
I BBQ chicken almost the same way... Now I know what to BBQ today on my Kamado...I'm glad I'm not the only one with greasy black grates... Means we BBQ a lot.... I need a low sugar BBQ sauce. Five Star Chicken!!!!
Thanks buddy
+Cookin with Surfin Sapo Those greasy black grates adds to the flavour.
Jaye Jay Curry you know it
What Jaye said, means their seasoned:)….like a good wok! err walk.
Dang those look good! 😋
Thanks, sure glad you liked them.
Those birdies look perdy!! Great one chef!
Thanks ya James
Nice
Thanks, glad you enjoyed it.
No sissy kitchen shears for you Chef! LOL You make it look easy cutting up that chicken with that knife!!! :) Great looking chicken!
+Alicia Davidson A Real Man Uses a Knife:}. Thanks for watching and the comment
LOL
+Alicia Davidson Do people actually use kitchen shears on chicken? Imagine that! But, the chicken might have better flavour if he used good brown mustard instead of that nasty prepared mustard. The thing yellow mustard is good for is tater salad.
+Jaye Jay I use it simply for a binder not for flavor. In fact you can not taste it at all. Thanks for watching and the comment
I agree with Johnny you can't taste the mustard, it just makes the dry rub stick to the meat better. Yes people do use shears! It cracks me up to see people cut chicken into little pieces with shears!
Great tip on temping chicken. I cook halves often, hanging them dark meat down, in my UDS at 300-325. Do you think this method works the same hanging as flat on the grill?
Steve I have never hung halves. I have hung whole birds and it worked just fine hanging them legs down. Thanks for watching.
Very good demo
Thanks Rocco Appreciate the comment and thanks for watching
Looked great! Congrats on a hugely popular video! Your videos keep getting better and better too. Really enjoy watching your chef skills at work. Smoke on 👉💨
thanks allot I appreciate that. I am trying to get better and grow. Nice to know someone has noticed.
@@TexasStyleCuisine It's hard work putting together good content, I can appreciate that! We're all learning together. Great UA-camr BBQ community helping me out. I appreciate that.
Man those yard birds look great!
+Aim'em and Claim'em Smokers Thanks James
What temperature do you Run your smoker at when cooking chicken
275. Thanks for watching
never tried using mustard..great Idea have to try it.I always use olive oil my thought here was to crisp up the skin and keep it moist..will give a try,nice job Johnny
+Cris Workizer Thanks for the comment and taking time to watch. Nothing wrong with using olive oil. Many people use Italian Dressing, some us mayo. many different thinks you can use to help bind the spices and help brown
That sure looks good
Jim Hallmark thank you sir I sure do appreciate you watching and thanks for the comment.
wow, is that a sharp knife or what?? fine looking chicken there
I do keep a pretty smooth edge on it. That for watching.
When I look for BBQ recipes I find ones in Britain and other countries where they tend to be small pieces of meat chopped up. But in American BBQs I see half a cow, half a pig and whole chickens! I'm gonna have to get out to the States sometime where everything's big! Mmmmm
We do tend to cook big. I do have some other videos you may enjoy. My chicken .eg quarter video or grilling a chicken breast. Thanks for watching my chicken halves video.
@@TexasStyleCuisine Added to favourites. Cheers
@@tubemonks Thanks allot I do appreciate it.
Let's do it Chef!
Let go
That's look very tasty, but i'm really curious about your sauce and your spice mix. Will you tell more about them or is it a big secret? :)
Well first thanks for watching.
The rub us one I use for my pork and my chicken. It is posted on my spare rib video. My sauce is a sweet heat. It is a ketchup based sauce with chipotle peppers. Sorry but I don't give that recipe out. But if you want to try some we can probably work out a deal for me to send you a pint the next time I can some up.
Your chicken looks delicious
Thank you so much for watching and commenting. I hope you give it a try. If you do let me know how it turns out.
Thank you for the video👍🏼 What type of smoker is that?
Robert it is a BBQ Vault from PItmaker. It is a great smoker, you should check them out.
I have another question for you. I have a church pic nic to cook for and i know its going to take some pre-planning to get it done. My question is how long should the mustard coating be on the chicken before cook time? How long is to long for the mustard? Thanks in advance.
I have put on the mustard and seasoning the night before
Those are some fine looking chickens.
+1960HikerDude Thanks Tom
LOOK'D GOOD!!!
ezrabrooks12 thanks so much for watching and sure glad you liked it
What's the ideal temperature the chicken should be? Great video by the way
Ricardo Morales to be safe poultry should reach 165 degrees
Thanks a lot man! Your video help me get first prize on bbq chicken in a contest!! It was awsome.
Ricardo That is fantastic. So glad I could help a little.
Hey Bud, where did you get that big blue tray?
Eddie Garza Ace Mart restaurant supply. Picked up a case of 12 a few years ago. Thanks for watching
I really enjoy your videos. I live here in San Antonio too, up on the Northwest side. Who knows, maybe I'll run into you some day. Thanks, Eddie
You can never tell. I do sell BBQ out in Lytle on the weekends Eddie. Maybe you can make a run out here sometime and give it a try. Find me on Facebook to make sure I am open. Just search for my page Texas Style Cuisine.
Tres bontres bon
Glad you liked it. Thanks for watching.
Since just cutting my chickens in half I save time and money cooking chickens. Personally I have never cut out the bone down the center and pretty much just try to make it even lol.
Last one I smoked/cooked indirectly for like 2 and a half hours and it was awesome. Really should remember my spices. Think it was chili powder, lemon pepper, old bay. I use soaked wood chips every 15 mins/1/2 hour on some blazing hot coals that get raked to stay hot every time I pop the grill open.
Thanks for watching I do appreciate it. Buy taking the backbone out and the breastbone put it will help them cook faster and more evenly. It does not take that much more time. Now sometimes if I have a bunch to do I will. Just halve them to conserve time.