Tried this technique last night, The result was outstanding! Nice, crispy skin and tender, moist meat. "Spatchcock The BBQ Buddha Way" will be my go-to whole chicken method going forward. Question: What is your XL BGE setup to get the grill grate 1 inch or so above the felt level?
Which chicken tasted the best as far as the meat itself. Was one dryer than the other? Looked like the one that was not dry brined had more juice than the one that was. Feedback?
@@TheBBQBuddha That was quick! Thank you! Will be trying it today. I know I am a woman, but Love cooking on the grill, especially my egg. Used many of your recipes. Thanks for your time.
Love it! That dry brine is key
Grillin With Dad Thank you Maciek!
Nice cooks bro! I love spatchcock chickens and definitely going to try that white sauce 😉
Thanks dude! Noticing the patented “Briewilly” slow mo shots I worked in?!
Hi! welcome to UA-cam! Can't wait to see what you'll do! :)
Thank you brother 👊🏻
Awesome video.
Thanks Shaun!
Looks awesome!! When you pulled the dry brined chicken out of the fridge, did you rinse the salt off at all? Or just leave it as is?
Just left it as is... do not rinse!
Tried this technique last night, The result was outstanding! Nice, crispy skin and tender, moist meat. "Spatchcock The BBQ Buddha Way" will be my go-to whole chicken method going forward. Question: What is your XL BGE setup to get the grill grate 1 inch or so above the felt level?
Would it be counter intuitive to do a wet brine for 6-12 hours to achieve tender meat, followed by dry brine for crispy skin?
You can achieve both with a dry brine.
Gotta try that Alabama white sauce!
So good right?!
Great video. What's the minimum time you'd recommend brining it for? Overnight means a few things.
Good question. This was right at the 24 hour mark if not a little sooner.
Which chicken tasted the best as far as the meat itself. Was one dryer than the other? Looked like the one that was not dry brined had more juice than the one that was. Feedback?
I like the flavor and texture of the dry brined bird much better!
@@TheBBQBuddha That was quick! Thank you! Will be trying it today. I know I am a woman, but Love cooking on the grill, especially my egg. Used many of your recipes. Thanks for your time.
@@jescompany kind words to start my day… thank you 🙏
Nice job and video ! I'm not sure if you smoked them or not. If so, which wood you used ?
I like Apple and/or pecan wood when smoking chicken.
Is there a recipe for the paprika rub?
I usually just combine 1/2 cup of salt, 1/2 cup black pepper, and 1/4 cup paprika
Buddha freaking awesome video man. - Big Lakes BBQ
Dad Meats Grill Thank you my brotha 👊🏻
I know some people use a salt-free rub after dry brining since is already been salted. What are your thoughts on that?
I’ve used both and it turns out great either way (in my experience).
Nice BBQ BUDDHA!!!!
BBQ WITH RIK RIK Thank you brotha 👊🏻
So what's the use of having a sink then? 😂😂😂
Washing your hands