That chicken looked crazy good, got to get a rotisserie set up in my 26" Weber. By cutting it in halve it cooks faster with more char and rub coverage! Thats smart!
Great to see Chicken featuring, as down here in New Zealand, many Restaurants don't seem to be featuring Chicken much. Maybe it's because so many are flavourless. I have a Napoleon 650 Charcoal, like the one you did the Spit Roast Piglet on, and use the Charcoal backburn basket when Rotissering as well. I find that keeping the chicken whole, but inserting half a small lemon, a small peeled onion, and a Bayleaf in the cavity, then tying the legs together, sometimes running some garlic butter and shredded Proscuitto under the skin, makes for a very moist and tender chicken. I Rotisserie to about 74deg then rest for at least 20 minutes.
Question for you. Say your not really a big mustard fan like myself, is there anything to replace the mustard rub or maybe a type of mustard with a less profound mustard taste?
Looks quite good. Although I wonder if the rub will only be tasted on the skin and the meat inside would be quite bland. Any suggestions on how to overcome that ?
Crazy to use fleur de sel for this. That’s great in your ice cream or after seasoning a steak. This way this very expensive salt is just wasted and does not give a different taste to using sea salt. Chicken looks great though
Try it on a fire pit.....use a large Webber or similar cover .....use a grate .....push the coals to one side maybe some oak for smoke.......watch carefully as heat gets super hot with the cover.....use foil or spray with liquid to keep from getting too brown .......
Love the fox, the camera work is beautiful, always makes me drool! Been watching you guys for several years, this in my first time commenting. Yall do a great job, thank you!!! It really is helpful when you show the ferinhi eit temp on the screen.
Two questions.. Have you done this with having the chicken in the fridge (open air) to dry out the skin before cooking? When you are using the rotisserie, what burners do you use? Back buners and grate burners?. Thanks BTW looks great.
Can you recommend a Grill+Smoker for under 500€? I looked up some of your grills, they are very expensive. The Weber was the cheapest I guess, besides the 90€ Off-Smoker. The Gravity 560 is close to that price but the online reviews show that it has some quality issues.
dude your chicken looks amazing. I made a roast chicken recently, and i think i never had a more crispy skin than that ... heck i don't think a more crispy skin is even possible. I basically followed the "beijing duck" recipe from a Austrian cooking channel called "ksk kochen". He "pumped up the duck, to separate the skin from the meat. So that's what i did. I pumped it up with a small air balloon pump, then basted it over cooking salt water for like 5 minutes. Then i put it in a air fryer and dried it for around half hour each side on the lowest temperature possible. Mine was 40°C. Afterwards i put the temp to 150° for 45 min and then to 200° for another 20 min turning the chicken. The result was almost 5 tablespoons of rendered fat in the fryer and a juicy and crispy AF chicken. Never had a more delicious chicken in my whole life.
Whoa. I do the same thing...the air compressor, and air fryer but with slightly different temps, but man, that's crazy. I started out making duck that way, trying to crisp up every in of skin.. that's why i make chicken that way now. I also air dry the bird in a fridge with a miny fan before air frying.
You do what I call layers. Brine or Dry rub. Wet/oil/vinegar. Lastly, sauce. Looks so goooood. Doing oxtails this weekend. They will blow minds. You should try it. Slow and low.
I can see the advantages of splitting the chicken in half, but what if you need to cook TWO chickens? Short of using two grills, does the temperature, time, or techniques need to chance when cooking two chickens simultaneously?
b spatchcock the chicken and season it per his recipe and roast it in your oven on a sheet pan covered with aluminum foil and slow cook it at 320 degrees F/160 degrees C till internal temperature is 165 degrees. Will come out very juicy...or...slow cook it on a offset grill smoking it on 300 degrees till chicken has internal temp of 165, very flavorful and smoky😜😊👍
Rotissary chicken is awesome! Instead of cutting it in half, keep it whole. Season inside and out, stuff with cut up apples & onions, cook just like you suggested or periodically baste with your favorite BBQ sauce. This way you can cook 2 whole chickens. Super juicy! Can even serve the stuffing on the side.
Pressure cook frozen leg quarters 30min smoke 1hr-4hr with baste in the cooked out juice. Season however. Or char on a grill to make it pretty after the cooker. Save the chicken stock for mashed potatoes. Gravy. Rice. Soup. Whatever but don't waste it. Flea markets are a good place to get a 40$ cooker for 4$
Isn't it smarter to leave the salt out of the rub? In my experiences I always end up putting on too much rub as I always look for that salt, that's why I switched to put on the salt first and then my rub
Breakdown into 1 Cup and 1/2 Cup Ratios Assuming 1 part = 1 cup, the recipe becomes: 1 cup fleur de sel = sea Salt 1 cup paprika powder 1/2 cup turmeric 1/8 cup cayenne pepper (optional) 1/4 cup onion powder 1/4 cup garlic powder Assuming 1 part =1/2 cup, the recipe becomes: 1/2 cup fleur de sel = sea salt 1/2 cup paprika powder 1/4 cup turmeric 1/16 cup cayenne pepper (optional) 1/8 cup onion powder 1/8 cup garlic powder
All your videos are great. I also deal a lot with BBQ and skewers. I would like to ask you what camera you use because your image is very good. Thank you very much and always have a wonderful time
Leider schon länger nicht reingeschaut. Und nun ein klasse Huhn zu sehen, da kann man ja nur schnell den Grill anschmeißen. Dicken Daumen 👍👍👍 von uns. Grüße von uns
Hey, PitmasterX !!! Finally the spit is used !!! What a joy !!! Think about how many of the preparations you made could be turned on a spit ... 😏😏 Here in Veneto (land of spit) we use to say: "if it doesn't turn at least 6 hours it's not a spit" 😂😂 I hope you will do more !!! 👋😁🇮🇹
I roast a chicken at least once a week since the pandemic started, cheap easy delicious. spatchcock, rotisserie, air fry, bake ...etc, etc. thanks for adding a new twist to my tool box. It looked incredible.
Question: Why did you take out the backbone and seperated the chicken in 2 halfs? Why not put the whole chicken on the rottiserie? Just because you have more surface for the rub to stick?
Just searched my local super markets, and I can’t find Kacumin anywhere. Is this a local spice, or something I need to make myself? Sorry for the dumb question. Love the video! Cheers.
For the Rub just a little break down for you non math peeps :) 2 tbsp yellow mustard 1 tbsp fleur de sel = salt 1 tbsp paprika powder 1 1/2 teaspoons Turmeric 1/8 Teaspoon cayenne optional 3/4 teaspoon onion powder 3/4 teaspoon garlic powder
I can't stop watching this, can you do it in a regular rotisserie machine? I am seriously considering starting my own rotisserie chicken, and I intend to use this awesome recipe.
could this be done in a conventional oven? maybe with a air convection mode? would most definetly not have the smokeynesss but possible? btw groetjes uit belgie ! ziet er echt geweldig uit! kan niet wachten om het thuis zelf te maken!
Yeah I do basically the same recipe. I spray the chicken with soy sauce. Use a Rub that's Garlic, Chili Blend, black pepper, cayenne for spicynes. I also spray on soy sauce while its smoking. Cover in butter then Cheese.
"This recipe is so easy"
The recipe: Requires a grill that looks like it came from a Star Wars movie.
😂
And costs the same as the Death Star
Set that bad boy to sith lord get it crispier than Anakin Skywalker when Ben Obi had the high ground
Now we fire up our R2D2 grill
*screeches in R2D2
Basically!
So basically, he just made a food porno while selling his Alienware indoor grill
I didnt know until you said it.
....and I'm all about it.
RGB bbq grill that's new
I roast my rats the same way.
Hahaha Alienware indoor grill!!! love it.
The parsley butter application segment was especially moving. I laughed, I cried
😀😀😀🎯
Ok so basically I need a grill that cost more than my life to make the perfect chicken..ight got it!
A good craftsmen doesnt blame his tools for failure. A basic bbq with a can do this if you have the skewer.
You can cook it without that kind of tool
You can use turbo or oven or jusy grilled it on your backyard
The main thing you need is interest.. you can use use charcoal..
Basically.
Who would 👎🏼 this???
Joy. This pure joy.
I was expecting him to start singing Fleetwood Mac at the end.
Recipe is so easy, it only needs two steps.
1. Season it well
2. Roast it in a $1000 grill
Scrumptious!
That grill is over $2000. I just picked up the non pro model and it was $1700.
Yea I'll get mine in 12 more months
Morrison needs a raise because that camera work is amazing
You just can't beat rotisserie chicken. I fire up my Weber kettle and rotisserie at every given opportunity ;) Keep grilling
That chicken looked crazy good, got to get a rotisserie set up in my 26" Weber. By cutting it in halve it cooks faster with more char and rub coverage! Thats smart!
Great to see Chicken featuring, as down here in New Zealand, many Restaurants don't seem to be featuring Chicken much. Maybe it's because so many are flavourless. I have a Napoleon 650 Charcoal, like the one you did the Spit Roast Piglet on, and use the Charcoal backburn basket when Rotissering as well. I find that keeping the chicken whole, but inserting half a small lemon, a small peeled onion, and a Bayleaf in the cavity, then tying the legs together, sometimes running some garlic butter and shredded Proscuitto under the skin, makes for a very moist and tender chicken. I Rotisserie to about 74deg then rest for at least 20 minutes.
Some of the best Q video editing yet. Love it all. Congrats
Question for you. Say your not really a big mustard fan like myself, is there anything to replace the mustard rub or maybe a type of mustard with a less profound mustard taste?
Looks quite good. Although I wonder if the rub will only be tasted on the skin and the meat inside would be quite bland.
Any suggestions on how to overcome that ?
Looks amazing, but sorry, I aint going anywhere near Tik Tok.
don't know how to say this but cinematography's improved.
Yeah the last few episodes have been pretty good.
Lighting improved a lot
Yeah..a lot..but he needs to learn how to do some seem less transitions to make the B rolls more cinematic
That looked like it was hard...not sure how you made it happen but you did...
I still miss the 50fps foodporn tho ;(
Crazy to use fleur de sel for this. That’s great in your ice cream or after seasoning a steak. This way this very expensive salt is just wasted and does not give a different taste to using sea salt. Chicken looks great though
Try it on a fire pit.....use a large Webber or similar cover .....use a grate .....push the coals to one side maybe some oak for smoke.......watch carefully as heat gets super hot with the cover.....use foil or spray with liquid to keep from getting too brown .......
Hi wanneer is je boek weer beschikbaar op bol.com? Hij is nu niet leverbaar, of kan ik em ergens anders bestellen?
marson your edits have gotten WAY BETTER!!! GJ
Love the fox, the camera work is beautiful, always makes me drool! Been watching you guys for several years, this in my first time commenting. Yall do a great job, thank you!!! It really is helpful when you show the ferinhi eit temp on the screen.
Not enough chicken recipes around lately, so good to see one from ya, Roel! Stay well.
Two questions.. Have you done this with having the chicken in the fridge (open air) to dry out the skin before cooking?
When you are using the rotisserie, what burners do you use? Back buners and grate burners?.
Thanks BTW looks great.
Can you recommend a Grill+Smoker for under 500€? I looked up some of your grills, they are very expensive. The Weber was the cheapest I guess, besides the 90€ Off-Smoker. The Gravity 560 is close to that price but the online reviews show that it has some quality issues.
dude your chicken looks amazing.
I made a roast chicken recently, and i think i never had a more crispy skin than that ... heck i don't think a more crispy skin is even possible.
I basically followed the "beijing duck" recipe from a Austrian cooking channel called "ksk kochen". He "pumped up the duck, to separate the skin from the meat.
So that's what i did. I pumped it up with a small air balloon pump, then basted it over cooking salt water for like 5 minutes. Then i put it in a air fryer and dried it for around half hour each side on the lowest temperature possible. Mine was 40°C.
Afterwards i put the temp to 150° for 45 min and then to 200° for another 20 min turning the chicken.
The result was almost 5 tablespoons of rendered fat in the fryer and a juicy and crispy AF chicken. Never had a more delicious chicken in my whole life.
Whoa.
I do the same thing...the air compressor, and air fryer but with slightly different temps, but man, that's crazy.
I started out making duck that way, trying to crisp up every in of skin.. that's why i make chicken that way now.
I also air dry the bird in a fridge with a miny fan before air frying.
You do what I call layers. Brine or Dry rub. Wet/oil/vinegar. Lastly, sauce. Looks so goooood.
Doing oxtails this weekend. They will blow minds. You should try it. Slow and low.
Roast chicken in the Big Green Egg is a family fave
Awesome video as always
I can see the advantages of splitting the chicken in half, but what if you need to cook TWO chickens? Short of using two grills, does the temperature, time, or techniques need to chance when cooking two chickens simultaneously?
Problem is I don't have that one million dollar grill 😭
Get a gorilla grill
Buy a barrel house cooker for $350 and hang your chickens over the coals. We gotta fake it, 'til we make it !👍
b spatchcock the chicken and season it per his recipe and roast it in your oven on a sheet pan covered with aluminum foil and slow cook it at 320 degrees F/160 degrees C till internal temperature is 165 degrees. Will come out very juicy...or...slow cook it on a offset grill smoking it on 300 degrees till chicken has internal temp of 165, very flavorful and smoky😜😊👍
I don't have a rotisserie accessory, but I'll try this spatchcocked for sure!
Do you think adding pepper will make this recipe better? cause i don't know why he didn't add it!
Rotissary chicken is awesome! Instead of cutting it in half, keep it whole. Season inside and out, stuff with cut up apples & onions, cook just like you suggested or periodically baste with your favorite BBQ sauce. This way you can cook 2 whole chickens. Super juicy! Can even serve the stuffing on the side.
@ 5:50 you said the temperature you cooked at was 160c (320f)
Your website says 120c (248f)
Which is it?
What happen to the wood grill(from denmark??) that roasted on spigots and people could sit around it,did u get rid of it?
Everybody who votes „thumb down“ never tried a chicken like this! This a the best chicken recipe (😉) ever! 👍🏻🤤
Recipe*
@@ankursinghkashyap 😉
@@mbischopink 😁
24 thumbs down are from his friends, that dont like the Pitmaster abusing their friendship to promote his chicken.. Its just not that good
He is good, love the technique it is very latino style.
I have the same grill (one model lower) Prestige Pro 500. I am going to try this recipe. It looks hartstikke lekker.
Pitmaster X, how did you engineer your setup so you could grill indoors?
Damn when you was basting that chicken with the butter, I almost fainted it looked so good. 🤤🤤😲😍🤤🤤
You took the words right out of my mouth
I’m getting dressed to go buy a chicken right now.
@@KH1000x Ahahaha nice!
Yea I’ll be seeing that clip in my dreams
I was reading this thinking you were crazy ... then the butter basting began and I felt it 😛
Why my friend love my roasted chicken?
"Because its free"
😱 Who's the poor bastard that has to clean up the grill after that butter-storm? 🤔
I'm just glad it's not me! 🤣
Er word weinig gebruik gemaakt van pellet BBQ’s? Geen fan van ?
3:11 Roasted chicken on space station :)
Also noticed your new logo, looks good!
Going to try this in the Pit Barrel Cooker today. Hanging the meat gets a similar result as a rotisserie.
Nice One! But which poor Buddy has to clean the nice Napoleon 😩😂✌️
Pressure cook frozen leg quarters 30min smoke 1hr-4hr with baste in the cooked out juice. Season however. Or char on a grill to make it pretty after the cooker. Save the chicken stock for mashed potatoes. Gravy. Rice. Soup. Whatever but don't waste it. Flea markets are a good place to get a 40$ cooker for 4$
Isn't it smarter to leave the salt out of the rub? In my experiences I always end up putting on too much rub as I always look for that salt, that's why I switched to put on the salt first and then my rub
what can i use as a replacement for the mustard?
Great cook. What was the overall cooking time on the chicken ?
Breakdown into 1 Cup and 1/2 Cup Ratios
Assuming 1 part = 1 cup, the recipe becomes:
1 cup fleur de sel = sea Salt
1 cup paprika powder
1/2 cup turmeric
1/8 cup cayenne pepper (optional)
1/4 cup onion powder
1/4 cup garlic powder
Assuming 1 part =1/2 cup, the recipe becomes:
1/2 cup fleur de sel = sea salt
1/2 cup paprika powder
1/4 cup turmeric
1/16 cup cayenne pepper (optional)
1/8 cup onion powder
1/8 cup garlic powder
song choise for the chiken b roll was amazing
I would be grateful if you could compare Angus beef and Hereford beef. (Which is better in your opinion?)😁🐂
What is that you say just before you say keep grilling? What does it mean?
All your videos are great. I also deal a lot with BBQ and skewers.
I would like to ask you what camera you use because your image is very good.
Thank you very much and always have a wonderful time
I've never been more flattered to have figured out this technique on my own
I have the same grill. Would this recipe work with two chickens kept whole to feed more people?
Leider schon länger nicht reingeschaut. Und nun ein klasse Huhn zu sehen, da kann man ja nur schnell den Grill anschmeißen. Dicken Daumen 👍👍👍 von uns. Grüße von uns
Both culinary snd cinematographic brilliance, gents! 👍👍
Your cinematographer is great on the shots. Well done sir.
But can I do this with out the space tech? Like with just oven?
So just rub mustard and some Lawry's, Tony chachere's, or McCormicks it....gonna use my air fryer..
Watching this without being able to take a bite is T O R T U R E
Haha true
Never thought of adding mustard I’m gonna try this over open fire rotisserie
What model Napoleon were you using in this video?
Great job! I don't have a grill so I use my oven
Hey, PitmasterX !!!
Finally the spit is used !!! What a joy !!! Think about how many of the preparations you made could be turned on a spit ... 😏😏 Here in Veneto (land of spit) we use to say: "if it doesn't turn at least 6 hours it's not a spit" 😂😂
I hope you will do more !!!
👋😁🇮🇹
Chuck Yeager gives this the Mach-1 thumbs up - The right stuff - good man
Good God, you turn grilling into an artform X! That Chicken looked fantastic!
I'm watching this in California at 6:30 in the morning and now I need chicken! Lol I'm gonna try this!
not sure if its ever been mentioned before, but mustard actually makes meat more tender as well if you apply it
You need to explain why you used the burners instead of the rear rotisserie burner please?
I was going to ask the same question.
Is it safe to use a propane grill indoors?
do you think you can icorpirate a rottissori on a davy crocket gmg smoker pitmasters.please let me know
Which napoleon is this? Can't find it on the homepage.
I like your luminated grill knobs..I'm always searching for simple chicken recipes..I'll give yours a shot..😊
I roast a chicken at least once a week since the pandemic started, cheap easy delicious. spatchcock, rotisserie, air fry, bake ...etc, etc. thanks for adding a new twist to my tool box. It looked incredible.
Question: Why did you take out the backbone and seperated the chicken in 2 halfs? Why not put the whole chicken on the rottiserie? Just because you have more surface for the rub to stick?
often it is that, and to give more basting (butter!!) surface. Might also give a more even cook to the meat.
I'd also inject the spices and butter inside the 🐔 everywhere ..yumm!😋
Just searched my local super markets, and I can’t find Kacumin anywhere. Is this a local spice, or something I need to make myself? Sorry for the dumb question. Love the video! Cheers.
Ohhh whoops! My bad it’s kakooma. After searching online at my local super markets they don’t have this either. Ugh! Anyone?
@@aaronshelley703 it’s another word for “Turmeric” 👍
For the Rub just a little break down for you non math peeps :)
2 tbsp yellow mustard
1 tbsp fleur de sel = salt
1 tbsp paprika powder
1 1/2 teaspoons Turmeric
1/8 Teaspoon cayenne optional
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
I can't stop watching this, can you do it in a regular rotisserie machine? I am seriously considering starting my own rotisserie chicken, and I intend to use this awesome recipe.
could this be done in a conventional oven? maybe with a air convection mode? would most definetly not have the smokeynesss but possible? btw groetjes uit belgie ! ziet er echt geweldig uit! kan niet wachten om het thuis zelf te maken!
Dag Roel, why don't you use additional the backburner with this chicken rotisserie? Groetjes from Lower Saxony 🇩🇪.
Haven't watched your vids for a long time. You guys improved so much!
Yeah I do basically the same recipe.
I spray the chicken with soy sauce.
Use a Rub that's Garlic, Chili Blend, black pepper, cayenne for spicynes.
I also spray on soy sauce while its smoking.
Cover in butter then Cheese.
It's delicious and has a great crust I use braggs liquid aminos soy sauce.
What kind of Napoleon do you have the gas, propane, or which one I looked on website and they have different kinds which is yours exactly ?
I was curious myself and after some pecking around on their site I believe it's the Prestige Pro 665 RSIB (PRO665RSIBPSS-3) for $2599 MSRP.
Bit surprised that you didn't use tarragon as that is definitely the best herb for chicken rather than origano (marjoram) ....
How do you clean the grill after that?
this production quality is insane
Whats the core temp of the meat? Looks perfect so i dont think it was over 63c?
Tried this on drum smoker. Was good.
If i use convection oven how to adjust the way of cooking ?
when you realize the whole video is a commercial for the grill
Omg what a killer video you knocked it out of the park.
Extra Flames Per Second with RGB grill
So, just curious when you say one part whatever ingredient. What measurement is that, (i.e. tbsp, tsp, etc)?
It is a ratio of spices. The measurements are whatever you want them to be. 1 part salt can be a teaspoon, a tablespoon, a cup, or a gallon.
@@Ringele5574 ahh, thank you. I was very confused about this.
You guys and dark side of the grill are my favorite grillers to watch 💙
Great timing! I have a chicken that is going on the rotisserie tomorrow!
BTW: Still life in the background: Fox with pheasant and tripod, is that brand new, or have I overlooked that so far?
Hi. In the rub, what is cucuma? Is it cumin?
The chicken looks great. I like your selection of music too
Love your vids!!! Keep them rolling!