The Easiest Spatchcock Chicken Recipe for Your Kamado Joe Grill
HTML-код
- Опубликовано: 1 авг 2024
- Chef Eric Gephart shares the very first recipe he ever cooked on a Kamado Joe-- his Spatchcock Chicken. This time, he fires up the Kamado Joe Pellet Joe to make this flavor-packed chicken.
► FULL RECIPE: bit.ly/3nRSERO
RECIPE COOKED ON: bit.ly/3EEUo72
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: bit.ly/3fDhNtT
WATCH OUR FAVORITES NOW! ► bit.ly/33euiXM
________________________________________________
** CHEF TOM’S TOP PICKS **
BEST PELLET GRILL: bit.ly/3f5rK3X
BEST CHARCOAL GRILL: bit.ly/3hLJrHB
BEST GAS GRILL: bit.ly/3oDd4wm
KITCHEN TOOLS: bit.ly/3ytztRe
GET THE GEAR: bit.ly/3v8gE3Z
_________________________________________________
** FOLLOW US **
FACEBOOK: / allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq
_________________________________________________
** TIME STAMPS **
00:00 Intro
00:35 Starting up the Pellet Joe
01:04 Spatchcocking the Chicken
03:15 Seasoning the Chicken
04:21 Cooking the Chicken
05:35 Finishing Temperatures
06:11 Breaking Down the Bird
08:08 Let's Have a Taste
08:41 Outro
ATBBQ... The only Chef man enough to NOT interrupt his guest every 6 gd seconds.... Go watch another content creator with a guest and see what I mean.
LOVE IT!!
🤣cheers for watching and for the support. All the best Chef E
Hands down realest cooking channel. Proper camera work, light, audio, colours. No interruptions and proper skills.
Appreciate that. Thanks for watching!
Always impressed with chef Tom and the recipes on this channel but the production and editing are perfect. Shout out to whoever produces these videos.
Appreciate that. Thanks for watching!
1st class operation🥂
I agree 100%
I very much appreciate you discussing carry-over cooking. RUclips presenters routinely say 165 which I’ve always felt was dictated by their lawyers. I’ve kept my Meater thermometer in during the rest period and have seen the temp rise 10 degrees on a consistent basis.
Got to take the carry over into consideration. Cheers for taking the time to comment🤙🏽
Chef E
Great video Joe and Tom! I like the layers of rub, which I hadn't thought much of before.
I am "spatch"less at the presentation of these birds. 😁
I see what you did there!😉
Ha! Thanks for watching!
Nice!
Cheers for watching
Chef E
Thanks so much chef Tom and Chef Eric for this amazing recipe!
Thanks for watching, this is a fun and delicious method.
All the best
Chef E
Thanks to Chef Eric I've cooked this many times. Turns out perfect every time.
Love it!
Love you both. This is my go to cook. I have a Green mountain Pellet. It’s awesome too. The nice thing about this cook is that I can pull it off on a weeknight. It only takes maybe 2 hrs prep included. No beer can chicken. Spatchcock all the way! Thx guys!
Such a fun cook, thanks heaps for watching🤙🏽
Man I LOVE how easy and quick spatchcock chicken cooks! Great video!
Cheers Mike!
It really looks so easy!
Simple things done correctly win every time. Cheers for watching
Chef Eric
BBQ Dream team at the start and again a perfect guide that I will follow asap 👍👍👍
Last weekend I made the beautiful recipe and it was delicious
Stunning!
🔥Stunning😂
Thanks for the lesson on spatchcocking and the seasoning method…the bird looks so delicious and juicy..I will also be giving your smoke collard greens a try for Thanksgiving
I love the ATBBQ/Chef Eric collabs!
Cheers for the kind words Rob🤙🏽
Beautiful chicken, Chef Eric! Love how you Spatchcocked the bird. Good sized chicken too. Made my mouth water. Thanks to you both Chef Tom, for sharing!
Thanks for watching!
Cheers Rob.
Thanks heaps for watching and taking the time to comment🤙🏽
Chef E
Great recipe Chef!!
🥂
“It gets silky” preach brother. I can taste and smell it over the phone. Nice.
🔥🔥🔥
Wonderful. Spatchcock is the way to go with chicken. (Nods for tri-tip seasoning)
🎯🥂
Thank you Chef Eric and Chef Tom for an amazing and simple recipe , also I would love to see Chef Tom take on whole bbq lamb and beef shawarma ,Thanks
I like your vlogs before watching because I know your cooking vlog is always stunning 😘😘
Thanks for watching!
I'm trying this tomorrow.
🔥🔥🔥
Great chicken guys. As always. 🍺 Cheers and thanks for sharing
Cheers Scott🔥🤙🏽
Wonderful
🔥🔥🔥
Looks great. Enjoying these collaboration videos fellas.
Thanks for watching!
Thanks heaps Aaron!
All the best
Chef E
5:49 "174, that's perfecto" ... pretty sure I read 183 hahahaha
Hell when he said 120 on the first reading the thermometer says 135 unless I'm losing it
I’ve done a lot of chicken pulled off at 165 and it’s still very juicy your taking a gamble pulling off at 150-160 especially when your gonna feed many ppl at your cookout just pull it off at 165 it will still be juicy and it will fully be done
Carry over cooking is going to occur, take it to 165 it will be fine.... it will be over 165 but it will be fine🤙🏽
Very nice skin on that bird! 👌
Cheers my friend 🤙🏽
Chef E
Thanks fellas.
Thanks for watching!
Thanks heaps for watching
All the best
Chef E
I’m enjoying some of Eric’s recipes since he’s been collaborating with Tom, but can we please get him a thesaurus and show him the page for “stunning”?
One more for you "Stunning" 🤣
All the best
Chef E
Super superb😘
🥂
Chef E
@@ChefEricGephart sir give me email id
You Don't need all those rubs, just need the Grilled Chicken Ranchero, Best stuff on chicken!
Awesome Rob, thanks for watching and commenting 🤙🏽🔥
I LOVE spatchcock chickens, but MAN, him ninja chopping that breast bone with his fingers nearby made me wince.
The more you cut, the more control you have. Feel free tonjust use pressure from the opposite side.
All the best
Chef Eric
Important question. Is that butter salted or non-salted?
Always unsalted
i’ve done a few spatchcock chickens in the oven and grill, but I have had very little success with the “done at the same time” for the breast and thighs. quite often I have breast meat hitting 170 while my thighs are still 160. sadly, i’d rather eat dry white meat than slimy dark 😕. tips?
Are you using a fryer instead of a roaster /oven stuffer chicken? I buy big chickens so the white meat sits higher than the dark and it works out the way Chef Eric showed.
@@DistrictFire probably, yes? usually whatever the supermarket special is, but if you have ideas i’m open. inject the white? pat of butter under the skin?
How do you do this on the 640?
You would do it the exact same way, cooking temp was 325°. Leave your diffuser plate in for indirect heat, and have the damper pushed in about six inches from the right side to create an even temperature zone across the grates. You can put it on the top shelf to get a little more distance from the heat source, or load the YS640 up and do several. If you do several, you may need to rotate them. Enjoy!
No love for Killer Hogs? You showed it but didn’t mention it. Lol, I’ll chalk it up to editing....anyway, that bird looked amazing. Now I want chicken
Such a fun cook and all great seasonings.
All the best
Chef E
5:47 come on bro, no need to lie that clearly says 183.
Cheers for watching and fornyou comment. I took several temps, that one happened to hit the bone and show an elevated temp. No conspiracy theories 🤙🏽 All the best Chef E
The recipe mentions to set up for direct cooking but I can see a deflector plate. Can anyone comment? Thank you.
Great info!! I’m certainly gunna add some of your technique!! Pls check atbbq video on smoked chx. Made me a local superstar in my area!! Cheers from California!!!! IPAs for days!! I’m ordering some more Cali tri-tip seasoning!!
Thanks for watching!
Sticky toffee pudding
183.6 is not 174. The chicken thigh is still moist at that temp. Also, REMOVE the keel bone when spatchcocking a chicken, don't just crack it. The bird will lay flatter, the ribs still protect the breast and the chicken will be easier to carve or cut up.
Yeah, the temperature is such a weird thing to lie about when we can see the number in the video
@@brettsmith8055 I thought i must have seen it wrong the first time he lied but then the second time it happened it was really obvious
I take several temps that don't make the cut, the video shows the thermometer hitting the rib cage on the grate and reading high, center temp when recorded was 174, it was not an imaginary number🤣🤙🏽 Cheers for watching and for commenting. Nothing like a wild conspiracy theory 🤣
Chef E
At 5:49 the thigh that was "perfecto" at 174 was reading 184 on your themomoeter. The breast was not underdone at 159?
Lets pull it out at 160 chest and 170 leg. Pulls out at 155/183 (probalby higher cause probe has been removed very quickly). LOL. Probe shows 183 and raising, guys says ... we are at 174 ... either edit out temp readings or just do not lie ;). Eventually you can move the chicken breast closer to the edge, where probably more heat is moving away from deflector while keeping legs in the center (just guessing cause I do not know this grill).
What is the actual cooking temp
Great question, the Pellet Joe was set to 325°
@@allthingsbbq bout what i thought to get crisp skin. Thanks
The only term funnier than “Spatchcock Chicken” is “Jerked Chicken.” But only by a little.
Personally, I dont have a problem with the thigh getting to 180....its still very juicy. The breast though certainly should be pulled about 155-158. You wait till 165 and its too late.
How come the stated 174 thigh temp was actually reading 184? There’s no shame in going slightly over temp, but don’t insult us and tell us a temp 10 degrees under what we can read.
Cheers Mike and great look. I take several temps that don't make the cut, the video shows the thermometer hitting the bone and reading high, ce ter temp when recorded was 174, it was not an imaginary number🤣🤙🏽 Cheers for watching and for commenting.
Chef E
“Easiest Spatchcock Chicken Recipe for Your Kamado Joe Grill”…then they season with THREE rubs and put on a PELLET Joe. 😂
How do you like’ THE BACKGROUND.. 😅
If this guys a chef then so am I lol
Cheers Chef.
All the best
Chef E
I'd like to remind all NON AMERICAN viewers that cooking to 155 is dangerous if your chicken isn't from the USA. USA chicken has chlorine in it, which allows them to cook to such a low temperature.
Check your government's official guidelines for cooking meat that comes from your country. For example, Canadian chicken should be cooked to 71 degrees (160 F). British chicken should be cooked to 70 degrees for 2 minutes. (158 F)
Maybe watch the whole video. 7:40 and you'll have your answer
Eh? No chlorine in the chicken. Just in the rinse water.