I'm very excited to try this recipe. Today the final piece of the puzzle was put in place and I could finally order my SNS 22" Kettle. YaY!!🎉 Earlier in the spring I ordered all the accessories that go with this kettle but then ended up in the hospital twice which ate into my kettle savings. So today I checked, still had just enough for the grill, a grill cover and the gasket. Thank you for the free cherry picker too. I did want them.👍🏼 I still have a lot of healing up to do, but am hopeful that by middle/end of August I'll be making a bbq spatchcocked chicken too. Thanks so much for all the great videos, recipes and mostly the very well made products. Everything I've gotten so far is top notch.💙🖖🏼
Hey Salty Cow, we are so excited for you to get back to grilling! This recipe is a staple and always turns out so great! Thanks for the support and wish you a quick and healthy recovery!
I smoked "beer can" chickens for decades until my vertical smoker died. Then I bought the SNS insert for my weber. Been spatchcockin' ever since! I use fine seasalt. Rub is a salt free " Carolina dirt"
Looks absolutely delicious Mike. Did a spatchcock chicken the other day on my sns kettle with the sns. Did the salt brine method as well and it turned out amazing. Another awesome video Mike! Take care buddy!
when using the Slow N Sear you can go either way because the heat is forced up then over the lid vs radiating out to the side. But use whatever placement you prefer - just look at how juicy it turned out breast forward. ;)
I dry brined overnight two spatchcock chickens, one using Meathead's Poultry rub and one using Meathead's Pork rub just for comparison, and cooked them side by side today using the Slow N Sear setup in the SnS Kamado. I've been taking the water reservoir out for most of my cooks for a while now, as it doesn't seem to make any difference as a heat shield - when I cook without it the cook takes about the same amount of time and nothing gets overcooked - and I forgot about your advice to orient the breast toward the Slow N Sear, so I had the legs oriented toward it just because that's the natural way I picked the chickens up to put them on there. The breasts and thighs were done at the same time anyway, so it doesn't really seem to matter - you can't go wrong any way you do it.
@@SnSGrills I wouldn’t say that, as it was my first time ever cooking a whole chicken period 😅 They were delicious, but I have learned I’m terrible at carving them.
Recipe looks great as do the results. I have a question - I've seen a few videos that talk about the "bad smoke" that appears when coal or wood are igniting but not fully lit. Aren't we introducing "bad smoke" by placing unlit wood on top of the coals? Sorry if the question is stupid - I am a beginner.
Great job, I put 1/2 unlit coals in the slow n sear and place lighted coals on top of them then I added small apple wood chunks I got a lot of smoke it appears that the wood is burning what am I doing wrong to get all that smoke? Please help Thank You
I found the solution it was when the wood is added to the hot charcoal sure the wood will light and burn off giving dirty smoke, but the key is to wait (15 to 20 minutes) until there is enough oxygen present then smoke will become clean smoke. You can soak the wood chips if you want to.
either way works but with the Slow N Sear, the water reservoir blocks the heat from radiating as much driving the heat up and over the lid then hitting the legs followed by the breasts. So cooking this way helps the legs cook slightly faster as they need to finish at a higher temp (more for texture reasons)
When using the Slow N Sear you can go either way (we have often pushed breast forward) because the water reservoir acts as a bit of a heat shield. So the heat rises, flows over the lid bowl, then down toward the leg quarters and convects toward the breast so the legs cook a bit faster and with perfect timing for the breasts! If you didn't have the slow N sear in place than you would want it reversed so the hotter radiant heat coming off the coals hits the quarters first. Take a look at how juicy the breasts were at the end.. wow!
Get the Slow ’N Sear Kettle snsgrills.com
Followed this recipe with only sea salt and fresh ground black pepper. Few apple wood chips and charcoal prep turned out great.
Glad to hear you liked it🔥
I'm very excited to try this recipe. Today the final piece of the puzzle was put in place and I could finally order my SNS 22" Kettle. YaY!!🎉
Earlier in the spring I ordered all the accessories that go with this kettle but then ended up in the hospital twice which ate into my kettle savings. So today I checked, still had just enough for the grill, a grill cover and the gasket. Thank you for the free cherry picker too. I did want them.👍🏼
I still have a lot of healing up to do, but am hopeful that by middle/end of August I'll be making a bbq spatchcocked chicken too. Thanks so much for all the great videos, recipes and mostly the very well made products. Everything I've gotten so far is top notch.💙🖖🏼
Hey Salty Cow, we are so excited for you to get back to grilling! This recipe is a staple and always turns out so great! Thanks for the support and wish you a quick and healthy recovery!
I smoked "beer can" chickens for decades until my vertical smoker died. Then I bought the SNS insert for my weber. Been spatchcockin' ever since! I use fine seasalt. Rub is a salt free " Carolina dirt"
Yuuummm. Mike you nailed this cook for sure. Great job my friend!
Thank you very much, brother! These are always so delicious!
He sure did nail this cook! yum!
Looks absolutely delicious Mike. Did a spatchcock chicken the other day on my sns kettle with the sns. Did the salt brine method as well and it turned out amazing. Another awesome video Mike! Take care buddy!
Thank you very much , Doug!
It sounds like you nailed that cook! If you have any picture feel free to tag us on IG. Cheers!
Good info. I was thinking you should probably have the dark meat toward the heat.
when using the Slow N Sear you can go either way because the heat is forced up then over the lid vs radiating out to the side. But use whatever placement you prefer - just look at how juicy it turned out breast forward. ;)
Thanks will be trying this tomorrow, can’t wait to use my sns!
Hope you enjoy!
@@SnSGrills it was absolutely amazing, the kids love it and my wife is jealous I can make a better dinner now lol
I dry brined overnight two spatchcock chickens, one using Meathead's Poultry rub and one using Meathead's Pork rub just for comparison, and cooked them side by side today using the Slow N Sear setup in the SnS Kamado.
I've been taking the water reservoir out for most of my cooks for a while now, as it doesn't seem to make any difference as a heat shield - when I cook without it the cook takes about the same amount of time and nothing gets overcooked - and I forgot about your advice to orient the breast toward the Slow N Sear, so I had the legs oriented toward it just because that's the natural way I picked the chickens up to put them on there.
The breasts and thighs were done at the same time anyway, so it doesn't really seem to matter - you can't go wrong any way you do it.
sSunds like you have perfected this cook! I bet both those chickens were insanely good!
@@SnSGrills I wouldn’t say that, as it was my first time ever cooking a whole chicken period 😅
They were delicious, but I have learned I’m terrible at carving them.
Is it okay to put water in the SnS to keep chicken in a moist environment?
We usually don’t add it with chicken so that the skin crisps up a bit more. The bird comes out super juicy every time still :)
Wish you guys sold a 26" kettle too. I like the build quality of your kettles but needed something bigger
Yo my man looks delicious, one question could you do 2 at a time?
I couldn't find your dry rub recipe.Also could I wrap it in butcher block paper,?
Recipe looks great as do the results. I have a question - I've seen a few videos that talk about the "bad smoke" that appears when coal or wood are igniting but not fully lit. Aren't we introducing "bad smoke" by placing unlit wood on top of the coals? Sorry if the question is stupid - I am a beginner.
No that's fine because the coals should be burning clean. The wood will slowly burn releasing the aromas.
It’s best to put the wood on the bottom of the coals.
In general how long is this cook from start to finish?
Great job, I put 1/2 unlit coals in the slow n sear and place lighted coals on top of them then I added small apple wood chunks I got a lot of smoke it appears that the wood is burning what am I doing wrong to get all that smoke? Please help Thank You
Gotta soak the chips in water or wine. Apple juice?
I found the solution it was when the wood is added to the hot charcoal sure the wood will light and burn off giving dirty smoke, but the key is to wait (15 to 20 minutes) until there is enough oxygen present then smoke will become clean smoke. You can soak the wood chips if you want to.
Looks 👍
Очень вкусно!!!
Thanks for watching! We hope you give this recipe a try :)
Is it safe to add those lit coals ontop of the unlit coals for clean smoke?
Yes, once you dial in temperature, you’ll be burning nice and clean. -Mike
@@SnSGrills wow, did not think I'd get a response from a year old video lol. Thanks for the advice! Love the content!
Nice
Thank you very much for watching! -Mike
Why don't you put the legs towards the fire instead of the breast?
either way works but with the Slow N Sear, the water reservoir blocks the heat from radiating as much driving the heat up and over the lid then hitting the legs followed by the breasts. So cooking this way helps the legs cook slightly faster as they need to finish at a higher temp (more for texture reasons)
At high heat, I wouldn't use any rubs that have sugar.
You do need to be careful with sugars in rubs for sure. Our rubs are a great option when cooking with high indirect heat.
I understand spatchcock is a great way to cook evenly but I like the look of a round turkey when it’s presented at the table.
OMG that was awesome! And thank goodness you never used “this guy” that drives me up the wall!!!
"Spatchcock? What the fks a spatchcock!? Never eat anything with the word cock in it. It's just bloody common sense!" Chopper Reid. LOL
Cutting raw poultry on a wooden board makes me nervous. Aside from that, great recipe
The dark should have faced the charcoal.
I agree BUT everything was really juicey so in this case it didn't matter
I’ve always done it this way and had outstanding results. Certainly do what works for you though. Thank you very much for watching.
@@EverydayBBQ others agreed with me
When using the Slow N Sear you can go either way (we have often pushed breast forward) because the water reservoir acts as a bit of a heat shield. So the heat rises, flows over the lid bowl, then down toward the leg quarters and convects toward the breast so the legs cook a bit faster and with perfect timing for the breasts! If you didn't have the slow N sear in place than you would want it reversed so the hotter radiant heat coming off the coals hits the quarters first. Take a look at how juicy the breasts were at the end.. wow!
@@SnSGrills I’ve done the radar temp, the side closest to the heat is much hotter.