Direct Heat Smoked Chicken with LeRoy and Lewis
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- Опубліковано 15 вер 2024
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Original publish date: 10/16/22.
Evan shares the food truck's method for cooking direct heat chicken.
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Love the flavor of the direct heat cooked chickens. 👍
Love watching you guys do your thing. Thanks for all the free content and information.
One of the best chicken I had in my life , good job guys !!
That looked so good! I cannot wait to head down to Austin later this month and try your food! For sure beef cheeks, pork hash, and chili. And maybe whatever is on special the day I have to eat at L&L.
Delicious looking yard bird!
Picked up another tip regarding temp that I will try, thanks for sharing. 👍🏼👍🏼👍🏼
Very nicely done 🤤
yep,
doing this. great video
Those look money. Halves are better way to cook than spatchcock, and direct heat is the best for bbq chicken.
For the algorithms bay bay!!!
Potato Bread! Great Call
What’s the sauce you serve with the chicken?
What's the sauce you're dipping the finished chicken into please?
Looks great!!
CC
What is the name of that delicious looking sauce served with the chicken ?
Alabama white sauce
🥰🥰🥰🥰🥰🥰
Guessing the brine allows the chicken to hit 190-200 without drying out???
When cooking chicken pieces using direct heat, the only piece that would dry out 190f would be the breast. But you don’t have that issues when cooking whole or halves. In fact I prefer legs, wings & thighs @ 190f plus.
All that time brining, drying out and leaving them uncovered in the fridge overnight to get crispy skin just to wrap and lose that crispy skin you’ve worked so hard for. Why not just smoke it in the offset and finish it on the direct heat cooker 30 minutes before serving time to ensure a crispier skin? You know the first 10 groups in line will order the 5 pieces of chicken that you’ve cooked.
If you watched the whole video he explains the reasoning behind it lol. They need to hold the meat in warmers they are not gonna grill them to order and have people wait for it
💪
Direct heat chicken is always good....DON'T let the internal temp FOOL YOU though. It can be up to temp but not done. Nothing like having your guest cutting into 165 degree internal chicken and have red pour out. Rookie mistake that will have your guests second guessing your cooking in the future.