American speaking, I like Celsius for the simplicity in high school chemistry class, but when it comes to cooking Fahrenheit is more accurate. Just like I prefer the world standard of Grams as opposed the American standard of Ounces. I just like the slightly increased accuracy to let me know the limits of my ranges better, since after all cooking is a lot of close, but not exact, measurements.
Great video. You are right, many people do not have the accessories and end up not cooking on their charcoal bbq. You just proved it can be done with ease. I almost put a little chunk of apple wood in your Weber kettle to give it a little enhanced goodness. My screen blocked me.....Lol. Nice work.
Spatchcocking the bird makes a big difference, cooks much quicker and more even. The backbone and wing tips are great for making stock. I’ll often roast a chicken this way in the oven over root veggies and a little stock. Fabulous. One thing I’d suggest trying, separate the skin from the chicken, apply dry rub then place uncovered on a rack in your fridge for a night or two. The air drying process really dries the skin out and you’ll have much improved, crispier skin. I’d also let it come up to temp a bit before placing on the grill. As for fat, butter is good, rendered duck fat even better, but possibly at the expense of browning the skin.
Hi Robert, thx for thinking with me. In fact my normal practice is to do just that. This video was made for those kind of people who are still new or not your every weekend pitmaster! Keep grilling!
American speaking, I like Celsius for the simplicity in high school chemistry class, but when it comes to cooking Fahrenheit is more accurate. Just like I prefer the world standard of Grams as opposed the American standard of Ounces. I just like the slightly increased accuracy to let me know the limits of my ranges better, since after all cooking is a lot of close, but not exact, measurements.
Great video. You are right, many people do not have the accessories and end up not cooking on their charcoal bbq. You just proved it can be done with ease. I almost put a little chunk of apple wood in your Weber kettle to give it a little enhanced goodness. My screen blocked me.....Lol. Nice work.
Thx for Klompie! appreciate it.
Never seen the butter under the skin trick. Gonna try it next time. THANKS 👍
Hope you enjoy it and thanks for the comment
Spatchcocking the bird makes a big difference, cooks much quicker and more even. The backbone and wing tips are great for making stock. I’ll often roast a chicken this way in the oven over root veggies and a little stock. Fabulous.
One thing I’d suggest trying, separate the skin from the chicken, apply dry rub then place uncovered on a rack in your fridge for a night or two. The air drying process really dries the skin out and you’ll have much improved, crispier skin. I’d also let it come up to temp a bit before placing on the grill.
As for fat, butter is good, rendered duck fat even better, but possibly at the expense of browning the skin.
Hi Robert, thx for thinking with me. In fact my normal practice is to do just that. This video was made for those kind of people who are still new or not your every weekend pitmaster! Keep grilling!
Bit pale, but looks delicious!
klopt ruud, heb bewust geen rookhout gebruikt dat zou ook kleur geven.. hij was zeker heeeeel erg lekker!