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What if my gas line is on the left side ?

Damn this is painful to watch, like watching a Canadian demonstrating southern BBQ on a gas grill. Quartered chicken marinaded for 12-24 hrs. Grill about 2-3 hours ~30" above charcoal fire (until the leg bone turns easily). Flip, baste, flip, baste every 5 minutes. We pasteurized a gallon of the marinade and liberally doused the chicken as each piece comes off the grill, tossed in a cooler to keep warm. It almost steams in the marinade in the cooler...

"Hands Down" The best Grilled Chicken I Marinate up to 2 days, I don't Baste, I found that Grilling Indirectly eliminates Flare Ups. I learned the Marinade from my Father-In-Law. He was born in Foggia, Italy, so I do use Red Wine Vinegar. I never heard of the BBQ Sauce in the Video. I detest Mayo so that's not going to happen for me.

Wow, that looks great!

There are so many problematic things in this video. I question Steve Raichlen's knowledge of bbq COMPLETELY if you tell people to pull chicken at 165. Yes, that's the temp the breast is done at. But drums and thighs HAVE to be cooked up to 190 to be palatable. Otherwise they're slimy, pink, and people won't like them. It's one of the reasons cooking whole poultry is such a complete waste of time. Second, I doubt this 'baste' is going to flavor the chicken AT ALL.

Do you sell the grate liter tool?

We used to poach the chicken to 165°, then marinate overnight before grilling. Then it only needs to get to 150° which is much quicker because it's been precooked.

Nice emphasis on food safety.

If you are on keto you can use black soybeans instead of Catalina beans

If you are on keto you can use black soybeans instead of Catalina beans

Nice video

Why not show a burning log set with and without the kit and have them side by side so customers see what improvement they are actually paying for?

Excellent video! I have heard about this chicken for a while now, and it looks fantastic. I'll have to try this one of these upcoming "football" weekends.

The sauce looks great. Let it sit in there for a day and see how delicious it is!

Tortilla isn’t a copy - it was created by Native Indians from Corn. Every culture, even Asian cultures, have a flat breast/tortilla. Flour tortillas, another story, most Mexicans in MX shed a tear if they see a flour tortilla

How do you light this? Burn wood chips only or a charcoal and wood

Can you Please give me the size of the pit rod and rotisserie motor. Thanks

Most over priced grills in the world.

Best if you use leg and thigh quarters and baste and turn every 5 minutes for 45 mins-to an hour. I used to just dunk the pieces into the marinade every time we turned it. After 20mins we would keep 1/3 the marinade at the grill and my mother would boil the other 2/3's to pasteurize it.We would then only use the boiled marinade for the last 10mins of cooking and dunk one last time before plating.

I like your style and methods, however I like it better in the marinade for a few hours or overnight 😉 well done brother 👍

📌BRO, SHAWARMA IS ORIGINALLY FROM LEBANON, AND TACO AL PASTOR IS A COPY-PASTE OF SHAWARMA, AND TORTILLA IS ORIGINALLY LEBANESE BREAD TOO. It's like saying Pizza is from Mexico just because of putting other toppings and changing its name?, 📌......come on man don't try to steal Lebanon food ❗tacos al pastor doesn't exist!!

Inspirational. Great video.

Enjoy your videos. Just subscribed!

this really is a louvre long rectangle fire pit

how long u need smoked?

Worst pizza ever, lose the kornie glasses, the boufount hair and the weird bracelets

Production quality of this video is fantastic.

Que tipo de gas ocupan ?

Thick paste? Thinly sliced onions? I hope Steven Raichland never needs to describe a criminal to a police sketch artist.

Paul, would a kitchen like this work for you? We might have to cut down the oak tree and dig up the old propane tank to make room for it. The Helen Brown fund could probably come up with $100K to pay for this.

What does the snowflake icon ❄️ on the remote?

I have a Fire Magic Aurora A540 and am looking at the Wind Deflector part 23732-18 and can't find any pictures on how it attaches and was wondering can you still lift the lid while it's attached (i.e. can you cook while it's attached)?

We are vegan and don't eat agritortured animals.

Seriously? You don't show how to connect the receiver to the burner electrical. Thanks, idiots.

And close the hood

Soak the chicken in the sauce overnight. Cook slower, turn and baste ever 5 min, for about 45 min. Then you'll get it right.

Looks delicious! I’ll try it this weekend!!

Steven Raichlen is a BBQ God! I have many of his books which are excellent. I came here as I was looking at Cornell Chicken, which I discovered about 10-12 years ago. Its fantastic. There are a few slight variations on this recipe, both in the ingredients and in the cooking method, but the differences are not that significant. This is a must try for BBQ aficionados.

We love our Fire Magic 790i and double burner side burner. We use our outdoor kitchen almost every day from the spring to the fall here in Northern California. The quality of Fire Magic is second to none!!! Those heavy duty burners are the industry’s pinnacle when it comes to quality and longevity. I always promote Fire Magic to all of my friends who are doing outdoor kitchens. 3 of them have gone with Fire Magic and are 💯 satisfied.

get a better taste by marinating a couple hours or more in that marinade mixture, forget the dipping sauce, or use it instead of marinade to wash down the bird every few minutes on the grill. The drips and flare ups, are also important to give it that "taste" everyone loves this recipe for.

This guy looks exactly like my former nephrologist dr.richter he even has the same asshole personality

You didn't marinate the chicken. Therefore you get a result nothing like the original. Really disappointing considering how much you study BBQ

Nice!

What temp? How long? Good video but not educational to the masses.

Thanks. I learned so much. Now I don't have to go to cottage to get my deecree.

Great video and basket. I think you just sold my on fire majic, especially because you can add a charcoal tray and the window will be quite usefull for rotisserie cooking.

Dude is like a white Rick Bayless.

Yeah. You should’ve cut the steak after cooking to show result. Doesn’t look like a real cook session done here.

You almost got it right ! The chicken is split and marinated . No dipping sauce . Born in Syracuse , been eating in my entire life . I've cooked thousands of chickens halves for my church . The recipe is right , the cooking is wrong . Thank you for sharing this regional delicacy with the world ! Best served with ear corn and salt potatoes .

Being from the Syracuse NY area, this chicken is a local favorite and often found at the NY State fair and all over NY backyard BBQs...Its outstanding !