Spatchcock BBQ Chicken on the Kamado Joe Classic II
Chef Tom cooks up a simple spatchcock barbecue chicken on the Kamado Joe Classic II.
Products Used:
Victorinox Poultry Shears: https://goo.gl/m5a8LY
Wusthof 10″ Stainless Steel Poultry Shears: https://goo.gl/4BPdHD
Sweetwater Spice Apple Chipotle BBQ Brine: https://goo.gl/CXxGyX
The Briner Brining Bucket, 8 Quart: https://goo.gl/cUkv28
R Butts R Smokin’ Butt Kick’n Chicken BBQ Rub: https://goo.gl/sji2pA
Kamado Joe Classic II Ceramic Grill: https://goo.gl/hZDsQR
Cattleman’s Grill Competition Smoking Cherry Wood Chunks: https://goo.gl/iwqoA4
Summit Knit Gloves: https://goo.gl/KeAbKG
Summit Tracers Nitrile Gloves: https://goo.gl/JH8CvS
Firebug Grilling Sauce Mild BBQ Sauce: https://goo.gl/yL3v3z
Full Recipe: https://goo.gl/HXnBd9
source
This guy had MAD skills!
Lots of great tips in this video! keep 'em coming ( pls ). p.s. I don't know why this video got 24 thumbs down; I suppose those are the people that think mcdonalds is good eats!
Well done sir
I'm sure it's amazing! The dry bun though?!
After you brine it for 4-5 hours in the fridge, do you need to let it rest to raise the temp before smoking it? If so, how long?
Spatch COCK
Can you even taste the chicken with all those spices and sauces? I know you don't have good meat in the US but seasoned like this you might as well be eating styrofoam.
Not having a deep fryer available for the big stuff is a bummer but the spatchcock cooking style makes cooking fun again it tastes great.
Looks good but idk about cotija maybe another cheese
Made this tonight with some modifications – different marinade, different rub, but overall technique was spot on. The sandwich really tasty.
You can just use kitchen scissor you dont need shears dumbasses
Made this step by step and used all the same product and came out fantastic! With the remains made a chicken stock and soup which was also fantastic! Keep em coming!
somebody donate a smoker and grill I'll take a used one .
Tom, what gloves are you using. Both the inner thermal and the outside (nitrile?) if you dont mind my asking.
THIGH ACTION!!!!
Does the smoke penetrate the skin, down to the meat?
Have you used a dry brine and if so, what do you think of it?
Awesome
my man! I subscribed as soon as I saw you season under the skin. a ton of people don't do that…but it is important.
Came for the food…stayed for the use of the word "plethora"! Great work as always Chef! ??
Also, you could cool down that chicken and make a wicked ass chicken salad! For some awesome cold sandwiches.
Save those bones! Next thing you know you have a fantastic base for a bbq chicken soup. I would even throw all the skins you don’t eat in there. It’s a little more work to skim the extra fat, but the flavour is unmatched for a chicken stock.
If we can't get ahold of the Sweetwater brine down here in daytona…. Do you have a link to a brine recipe that would be a good substitute?
Amazing chef Timmy
Is an overnight brine too long for this recipe?
Doing this today for Pizza for dinner!! Been working on the dough for 3 days so cant wait!
That's one big ass chuckin fickin!.. thing looks like a dod tamn gurkey!
Looks good. Why spatchcock it if you’re just gonna shred it?? Just to decrease cooking time?
Can i do this on my charcoal open grill?
Who eats all the food with you?
Love your videos chef
Can you make sweetbreads or mollejas in spanish. I make them on the grill but i really wanna see your take on them
Do a q&a please
Make a gumbo!
Oh and still waiting for your take on leg of lamb ?
Absolutely Great! Would like to be able to buy a five pound Chicken in Europe – low Chance, must buy 3 of them!
That’s one mighty fine looking bird on a bun!
Yum
How do clean your grill after use?
Glad to see the Kamado instead of the proverbial YS 640.
Im from quebec and we dont really have a profound bbq culture here , hence why im hooked on your videos. If i wanted to start doing bbq small scale , how and what would i need to start small scale for friends and family? You seem to own a lot of equipement but what do you need to start , ie brands of smokers and so on ? I really enjoy your work and looking forward to your next video. Thank you.
Chef Tom, You make it look so easy!!! Just goes to show when you find your work and your passion finally meet, amazing things happen…. Bravo, Thomas…
so jealous of your camera man.
Can you compare the different types of smokers and grills for people who are just getting into the BBQ game?
Sooo gooood! Thanks bro.
Chef Tom, when my wife and I win the powerball would you mind moving to Louisiana to be our personal chef? You’ll be handsomely compensated.
Awesome colour mate, that looks amazing
Great video. It’s a great way to cook chicken