Wow … spatchcocked chicken is always great … but skin-side down is new for me … really worked great. In general the 2 stage preparation is awesome!! Thanks 🙏🏻 I loved the last seconds of the video; Morrison’s grin !! It says it all 😊
WOW! :=) That looked so good! Always cooked spatchcock chickens skin side up and not quite so high a temperature (175oF), so I will try this out. Thanks! Cheers!
Nice video great results! I always brine my chickens for 24 to 48 hours and they retain much more moisture because of the brine. They smoke exactly the same way as you did in this video. After I used brining process for the first time I was sold, the breast is the part that always dries out first but when you brine the chickens it just comes out so much juicier and tastier from the brining spices, (whole peppercorns, fresh garlic cloves, Kosher or Sea Salt or Seasoning salt, bay leaves, and some lemon uor lime zest and some Worcestershire sauce). You can use sugar into that mix as well but I don’t and it’s still amazing. I don’t like adding carbs to my meats, especially refined sugar. The sugar solution would have an osmotic pressure TWICE that of a salt solution, but you can use either or, or both. You can use regular refined sugar, cane sugar, maple sugar or brown sugar. Osmosis forces the flavours of the brine into the chicken or whatever meat you are brining. I have also used the brining method for smoked Turkey breasts, thighs and legs. It’s a process that just adds another depth of flavour and maintains maximum moisture. Thank you for the great video, looking forward to more barbecue and smoking!
@@sauravbasu8805 350F is a good temperature but the chicken will take a bit longer to cook. If you apply too much heat you risk making it really dry. At 400F it’s too high. I found that 375F on convection is the equivalent to 350F. I do mine at 375F on convection for approximately 1 hour to 1.2 hours (1 hour and 20 minutes) seems to be the sweet spot. Any less than 1 hour and you risk the chicken being still red and stuck to the bone. After 1 hour you can turn on the broiler and put the chicken on the middle rack using the broiler to crisp up the skin for 2 to 4 minutes. Stay watching the stove when you are broiling because you can burn the chicken very easily on the Broil setting
@@giorgioskaraiskakis9548 Thank you for the tips ! I am experimenting with brining these days, the chicken pieces are definitely turning out softer after grilling. I do not have a meat thermometer yet, wish to buy that soon.
I agree. This guy knows he is doing but 205 sounds like uber dry breasts. I suppose you pull it and pour on a cup of flavored butter. Still I am not 100% onboard.
@@hdsnow7049 Same here, my guess is that he brought it to this (too) high temp for the getting the crispy skin. That breast meat did not look that juicy during pulling.
I don’t know what I did wrong (I followed your video exactly) but my chicken came out almost black @ 204 F. It tasted alright but definitely never going that high of internal temp again
I always thought skin side up so that the juices runs into the meat and does not completely drip into the tray. Will have to try both methods to see which one ends up juicier
This looks amazing. But link doesn't take you to the recipe. I searched your website and couldn't find anything. May be am doing something wrong. Can anyone help please?
I have a question about that core temperature. I had heard that 165˚F (~74˚C) is the recommended temperature for chicken breast, and that temperatures above that would result in overcooked meat, especially white meat like the chicken breast. What are your thoughts on this? I see you're hitting temperatures well above that. Wouldn't that result in the breast meat overcooking?
When I spatchcock a chicken, I remove the keelbone and cartilage, too. Not sure if it makes much difference. Then I only cook to 170 F, and let the carryover finish it. Also, BBQ chicken has BBQ sauce (I add honey, too). That looks more like a grilled chicken than BBQ, IMHO.
@@PITMASTERX I’m saying the fat renders but due to gravity it goes into the pit not the meat. Cause most of the fat is under the skin. Wouldn’t it be more logical to place is skin side up?
The core temp you suggest is 40 degrees beyond normal recommendations for chicken. Is it really 204 degrees Fahrenheit?
Loved the “bark” on those chooks; looked very well seasoned 😋
Tried it tonight on my KJ classic 1, amazing!
That tub makes the difference beautiful color on those chickens a Turkey like that would be outstanding
Crispy chicken skin, and juicy meat is the perfect way to have chicken. That looks amazing. Cheers, Roel! 👍👍✌️
Wow … spatchcocked chicken is always great … but skin-side down is new for me … really worked great. In general the 2 stage preparation is awesome!! Thanks 🙏🏻
I loved the last seconds of the video; Morrison’s grin !! It says it all 😊
👌👌👌
Thanks Roel - That looks great, and appears to be both tender and juicy. - Great cook! - Cheers!
WOW! :=) That looked so good! Always cooked spatchcock chickens skin side up and not quite so high a temperature (175oF), so I will try this out. Thanks! Cheers!
I tried this for dinner last night, it was FANTASTIC!
Awesome 👌
Awesome recipe, we both said chicken was what we should cook on the Kamado joe next, so that’s what tomorrow’s dinner shall be 👍
Genius. I always did mine bone side down. Your idea of opening from the bone side up and the sauce 🤗🤙
summer and barbecue chicken... the best
I love that rub recipe!
Love your channel and the things you chosen to cook. Oh, your setting is also fabulous. Ted
Thanks Ted
Nice video great results! I always brine my chickens for 24 to 48 hours and they retain much more moisture because of the brine. They smoke exactly the same way as you did in this video. After I used brining process for the first time I was sold, the breast is the part that always dries out first but when you brine the chickens it just comes out so much juicier and tastier from the brining spices, (whole peppercorns, fresh garlic cloves, Kosher or Sea Salt or Seasoning salt, bay leaves, and some lemon uor lime zest and some Worcestershire sauce). You can use sugar into that mix as well but I don’t and it’s still amazing. I don’t like adding carbs to my meats, especially refined sugar. The sugar solution would have an osmotic pressure TWICE that of a salt solution, but you can use either or, or both. You can use regular refined sugar, cane sugar, maple sugar or brown sugar. Osmosis forces the flavours of the brine into the chicken or whatever meat you are brining. I have also used the brining method for smoked Turkey breasts, thighs and legs. It’s a process that just adds another depth of flavour and maintains maximum moisture. Thank you for the great video, looking forward to more barbecue and smoking!
If I want to do it in my home oven, what should be the temperature and time duration ?
@@sauravbasu8805 350F is a good temperature but the chicken will take a bit longer to cook. If you apply too much heat you risk making it really dry. At 400F it’s too high. I found that 375F on convection is the equivalent to 350F. I do mine at 375F on convection for approximately 1 hour to 1.2 hours (1 hour and 20 minutes) seems to be the sweet spot. Any less than 1 hour and you risk the chicken being still red and stuck to the bone. After 1 hour you can turn on the broiler and put the chicken on the middle rack using the broiler to crisp up the skin for 2 to 4 minutes. Stay watching the stove when you are broiling because you can burn the chicken very easily on the Broil setting
@@giorgioskaraiskakis9548 Thank you for the tips ! I am experimenting with brining these days, the chicken pieces are definitely turning out softer after grilling. I do not have a meat thermometer yet, wish to buy that soon.
Sunday lunch sorted, can’t wait to make this tomorrow
Thank you man! you make every meal to the top
Finally my favorite bird is getting some love in the channel.
Nice cook, but 205f for chicken breast rather than 165f? Will it not dry out?
I agree. This guy knows he is doing but 205 sounds like uber dry breasts. I suppose you pull it and pour on a cup of flavored butter. Still I am not 100% onboard.
@@hdsnow7049 Same here, my guess is that he brought it to this (too) high temp for the getting the crispy skin. That breast meat did not look that juicy during pulling.
Duuuuude! That looks amazing
Today i did it... ;-) One of the best Chicken i ever tried....
Did you guys forget how to end your video?
Looks scrumptious.
Looks amazing 😊
Nicely made web page. Congrats.
I don’t know what I did wrong (I followed your video exactly) but my chicken came out almost black @ 204 F. It tasted alright but definitely never going that high of internal temp again
I always thought skin side up so that the juices runs into the meat and does not completely drip into the tray. Will have to try both methods to see which one ends up juicier
Wouldn’t 205 dry out the breast ? You usually recommend 160 deg
I thought the same thing but gave it a try earlier this week. It was incredible and my new standard.
😋chicken 🐔 delicious good job 👏
A common mistake that I now see again is that the sebaceous glands in the tail are not removed. This causes a bitter taste in part of the legs.
This looks amazing. But link doesn't take you to the recipe. I searched your website and couldn't find anything. May be am doing something wrong. Can anyone help please?
Herrlich, Pit. 😄
That neck snap tho. Lmfao!
I love it!
It looks good but damn, if that chicken actually hit the core temperature in the video it's gonna be desert levels of dry
I have a question about that core temperature. I had heard that 165˚F (~74˚C) is the recommended temperature for chicken breast, and that temperatures above that would result in overcooked meat, especially white meat like the chicken breast. What are your thoughts on this? I see you're hitting temperatures well above that. Wouldn't that result in the breast meat overcooking?
He is making pulled chicken. You won't be able to pull ~74˚C chicken as well.
Tasty.
Nice
Owh i see , now I understand. Juicy from butter.
Never trust a skinny cook, but I trust your content, spatchcock is better than beer can chicken imo.
oh Wow . ist das wirklich der original Burnhard Smoker oder kann ich mein Hähnchen auch auf einen völlig stinknormalen Kohlegrill für 28,50€ pimpen ?
Thats rub you made was simply a variation of curry powder
And........ ?
ok now please prepare the chicken this way on the charcoal grill without fixed setups and stuff... :)
Spatchcock the only way
How about you share where you got that rub-shaker? 😏
Its a Nutella jar
😋😋
Put chicken in brine first, over night. Difference will astonish you :-)
😍😍😍😎👍👍👍
use it on fries, if you don't it'll be a huge missteak *badum tss*
When I spatchcock a chicken, I remove the keelbone and cartilage, too. Not sure if it makes much difference. Then I only cook to 170 F, and let the carryover finish it. Also, BBQ chicken has BBQ sauce (I add honey, too). That looks more like a grilled chicken than BBQ, IMHO.
man...is EVERYTHING always smoked????!
can you give us an option for grilling??????????????????????????????
How is the fat gonna render down in to the meat if the meat is on the upside????? Fat is under the skin side…..very weird
So you are saying the fat rendering does not take place because of the temperature, but because of position 🤔
@@PITMASTERX I’m saying the fat renders but due to gravity it goes into the pit not the meat. Cause most of the fat is under the skin. Wouldn’t it be more logical to place is skin side up?
The skin acts like a bowl and holds fat, making the meat more juicy when you shred it
First
So proud of you, you may make the 5 O'clock news for being first.
Getting serious, measuring your spices, sort of
I want your recipe to tell them to make almost like you did :(
Bro, you made me cringe so damn hard on that last pop.
GREAT video - but what's the deal when the skin turns out like LEATHER.???
YOU'RE the Grill Master - any hints.???