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Chili Maple Chicken & Blue Cheese Stuffed Potatoes Smoked On The Pit Barrel Cooker
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- Опубліковано 17 сер 2024
- To build layers of flavor for a 5 pound chicken I start with an overnight brine, follow that up with a terrific rub, and then finish it off with a sweet and spicy glaze while smoking it on the Pit Barrel Cooker. To round out a terrific meal I make some Smoked Stuffed Blue Cheese Potatoes.
pitbarrelcooke... Thanks to Pit Barrel Cooker for providing the PBC at no charge for use on my channel.
Smiling Swine BBQ: smilingswinebb... Thanks to Smiling Swine BBQ for providing the rubs at no charge for use on my channel.
Brine Ingredients
3 Dried Chile Peppers (I used Hatch Chile Peppers)
2 Lemons Halved
1 TBSP Granulated Garlic
1 TBSP Cracked Black Pepper
3 TBSP Kosher Salt
Water to cover the chicken.
Glaze Ingredients
½ cup Maple Syrup
1 TBSP Balsamic Vinegar
2 TBSP Chili Onion Crunch From Trader Joes (other Chili Onion Crunch brands will substitute fine)
Blue Cheese Potato Ingredients
2 Russet Potatoes
2 TBSP Butter
5 TBSP Blue Cheese Crumbles
½ tsp Kosher Salt
½ tsp Cracked Black Pepper
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NOTE: Why do I spell it ‘chile’ sometimes and ‘chili’ others? Because either works, and often certain products use a specific spelling, such as Hatch Chile Peppers.
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#cooking #grilling #chicken
Gotta love meat cooked on the PBC!!! That chicken was so juicy! I've had that Steak & Chop rub and it's one of my favorites. Glad you gotcha some to try out! Cheers to ya Ry!!!!
Yeah it's a really versatile rub. Great on anything :)
Great looking bird Ry! That chili sauce made that chicken pop! Great video!
That rub is killer on EVERYTHING :)
So glad you like it! The rib rub is also great on chicken!
Great looking chicken and those blue cheese stuffed potatoes absolutely mouthwatering meal.
Yeah they were so good :)
The chicken looks great, but those potatoes, oh, my! And yes, brining makes a big difference.
what awesome some flavor profiles for chicken and potatoes. ice cold tea or beer would be wonderful with that meal.
Most chicken here local is already pre-brined with up to 20% salt water. 20% more weight your paying for by the way. Love the recipe, thanks for sharing Ry!
Yeah you've gotta look for the ones with no salt or water added :)
The potatoes peaked my interest. I'm going to make them this weekend, when family comes for some BBQ. Thanks, Ry.
Same tho
The chicken was beautiful with an amazing color and very juicy, but WOW, blue cheese twice baked potatoes for the win! Very nice cook Ry!
Thank you, Rus!
With all those flavors going bro. That has to be a party a party in your mouth. The chicken was picture perfect. I was out of town this past weekend and past by a Trader Joe's and thought about you. I have never even been in one.
You should give it a try :)
Always a quality video and wonderful food :)
Thanks!
The chicken and potatoes looked amazing. Thank you for sharing Ry!
That brine was a great choice, but the kicker was that awesome glaze. Then, there's the magic of the smoke from the PBC smoker. I can just imagine how good that must have tasted along with those potatoes. Great meal/great job, Ry!
Thanks!
More excellent work from the team. Thanks team.
Looks amazing!
Great cook RY
Great combo recipe, will try it for sure! Thanks!
Great recipe Ry, I always brine poultry before smoking and that maple glaze looks awesome. Thanks for sharing the recipe.
Brining is such a great way to prep the bird :)
Friday is grocery store day, these videos always comes up on the most opportune time =)
Funny how that works out :)
I've said it before, you got a knack for making beautiful bbq videos. Nice work as always!
Thanks so much :)
Some good looking chicken! That glazed sounded awesome. I would really like it with pork I bet. 👍🏻
I think you're right--pork needs a good coating of this soon :)
Cooking With Ry be awesome!! 👍🏻😁
Looks so good 👍
Thanks!
Nice one Ry. I now have a Weber Kettle 57cm Master Touch. Can’t wait to start smokin 👍
Awesome! Enjoy that master Touch :)
This looked REALLY yummy
Love your videos Ry, we cook a lot of things the same way...It is all about flavor.
What a delish looking meal! I think you hit a grand slam home run with this one! Bon appetit....
Thank you :)
@@CookingWithRy Your most certainly welcome! I shared the link on a facebook PBC forum I'm in.
There have been some amazing sales on chicken by me. Whole halal fryer chickens 87 cents a pound this week. Gonna have to get a barrel cooler soon so I can do more chickens at a time
I'm going to have to try that brine recipe.
@Donald Ray , I'm not sure where you are from, but the only way to make a Thanksgiving turkey is brining it. Especially for the barbecue.
Jeff Shands I'm from southeast Tennessee. I love to deep fry or smoke my turkey. I haven't tried the flavors that he put in the brine.
Nice chicken cook on the PBC. Ineed to do more brining. So juicy.
Yeah it's a great way to do a bird :)
Great looking chicken and I really don't like chicken that much but I would try it and the potatoes would be gone in a second they look great
Thanks for the video! I’ve cooked 10 half chickens at one time in the PBC. I’m sure you’re tired of me saying how the PBC is a buzzard cooking machine. Over on Ballistic BBQ he has a copycat of Love’s BBQ sauce that they used. It’s an amazing sauce that’s different from anything else I’ve tried.
I remember going to Love's as a young lad :)
Nice cook Ry. Chicken looked great and the twist on the 2x baked taters looks awesome...
Thanks!
12:24 That facial look says it all. Man that those turned out great!
Ry, love to see someone using kitchen shears as intended.
Edit: And, as I've said before, kudos for telling us what kind of chili you are using (not just "red").
2nd Edit: Ry, no!!! Discard russet potato skins? The only thing I'm interested in when eating a baked potato.
Love those little bone breakers :)
Thank you so much, I'll subscribe
Looked delicious, Ry. A+
I was hoping for an A++ :)
@@CookingWithRy We all are.
Olive Wood? Thanks
Looks great... I don't like maple flavor on meat, I'd have to use something else, just oil maybe...
Ry, do you ever hang a whole bird on a Pit Barrel with their poultry accessory or do you always prefer to cut the chicken in half to hang? Great stuff as usual.
Yeah I've done a couple videos using that method. Even did a whole turkey hanging in the PBC :)
Love how you cooked that jucy chicken. Missed your live show this morning. LSU had an early game, so, ah, well I'll try to do better. LSU won so it was worth it.
That's an acceptable reason for missing the live stream :)
some how how I got to find one of those barrel cookers. can not find one in Northern Ca..
dave kirby check around at all the hardware stores. You will eventually find every type of grill.
@@juliankirby9880 I found one about 11/2 hours away from me, they wanted 300.oo for it and they had just one BTW great last name you got there....thanks for the info
dave kirby that’s not a fun price. Might as well order it off amazon with that kind of drive. It is the best last name! Glad to share it with you!
What moved you toward the PBC over the WSM? Also, a curiosity question; is there a back story on why you always wear gloves?
Pit Barrel sent me a cooker, so that made that choice easy :) As for the gloves, it's funny because I get so many questions about those, but the simple reason is that I'm a 1 man show and have to constantly adjust 3-5 cameras, microphones, and lights while I'm filming and washing/drying hands while cooking and touching electronic equipment isn't practical. Snapping a fresh pair of gloves on takes 5 seconds :)
@@CookingWithRy Well explained! Thanks!
Wish you had less cooks on the PBC or at least explain best way to cook if using a kettle or Komodo
I have a lot of videos using the kettle, but I don't have a Kamado. Really the recipes and cooking methods can usually transfer fairly easily. The PBC generally cooks between 275-300 F so managing that temp on another cooker can give pretty similar results :)
Cooking With Ry thanks Ry! Love your videos so this info helps convert to a different cooker. I appreciate the a ton! I would assume the PBC would be an indirect cook on another cooker?
Pretty much. Even though the coals are directly below the food, the distance doesn't give much direct effect unless you really pump up the air flow to get them blazing :)
Hafa Adai, Ry!
You saw the Guam magnets :)
@@CookingWithRy Yes, please try some authentic Chamorro recipies like Kelaguen and Red rice. Do you have a connection to Guam?
First. Great video ry!
Try adding bacon to the potato! Everything's better with bacon!!