Chicken Shop Charcoal Chicken cooked on a rotisserie
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- Опубликовано: 7 июн 2021
- Chicken Shop Charcoal Chicken is a staple take away food in Australia and every suburb has their favorite Chicken Shop.
Brine ingredients -
2 litres of water
1/3 cup of kosher or cooking salt
Zest off one lemon
juice from two lemons (and the rinds)
3 cloves of garlic (crushed and peeled)
4 tablespoons of brown sugar
10 grams of fresh rosemary
10 grams of fresh thyme
Seasoning ingredients -
100 grams of butter (melted)
Atomic Chicken - Charcoal Chicken seasoning
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Хобби
I honestly don't know what I' do without Brother Schuey's incredible guidance. You are an awesome human, helping blokes survive BBQ disasters all over the planet. This is an outstanding recipe. Thanks mate.
OMG how good is this chicken!!! Tried it today, best BBQ chicken, ever!
Thanks Kazz Zwar, I'm glad you liked it 🙂 🍻
I liked how you put the top vent to the side of the bird instead of between the baskets. That’s a good tip!
Thanks Bbq Mike G, yeah it is one of the easiest ways to get a nice even cook using a rotisserie. I'm glad you picked up on it mate 🍻
I might rewatch this video to get it up to 10,000 views.
Seriously though, another great recipe. I've ordered a rotisserie and this will be my first cook next Sunday.
Hope all is good with you & the family Schuey. Lookin' forward to more videos form you soon.
You don't need to tie up the chicken with string. Once you put the lid on the chicken won't be able to escape.
They are strong chicken @chessguru900 😂
Lmfao
Trying this out today as well, can't wait. It's been a few months since I did a chicken on the rotisserie. I just hope the rain holds off!
Hey Cale Davidson, rain is just an excuse to sit next to your Weber with a full esky and an umbrella 😉 🍻
@@SchueysBBQ Luckily the rain stayed away and that bird turned out incredible. Thanks for the idea!
For my charcoal chook I brine overnight in a Chipotle-apple juice brine and then hit it with a savoury salt. (Home-made for full foodwank flex). Tastes amazing just like my local chook shop makes
Edit. I can't believe this great channel only has 3.8K subs. Wtf are people watching??
Hey Grug, that sounds amazing mate. 🍻
Fantastic Shuey. Make this every month
HaHa thanks Adam Jacobson, yeah I do tend to cook this a lot myself 😂
Now I know what I’m cooking on the weekend Thanks Schuey 🤣
Hey allan koncz, cheers mate. Let me know how it goes 🍻
@@SchueysBBQ Will do mate
Simple channel! Subscribed going to try this !!!!
Thanks @vineats365
Yeah im bloody hungry now thanks Dr Schuemeister
Hey RooMan, my pleasure mate. Now go grab a chook and spin it 🍻
Great work mate.
Thanks Adam Reid 🍻
That chicken looked so moist while you were tying it up
Thanks Mark Brewer 😉 🍻
Love a rotisserie chicken. Won’t cook one any other way now 👍🏻
Thanks Richard Hodgson, I agree, I love a roti chook. 🍻
Yee ha nice chook Schuey!
Hey Luke Beange, cheers mate. 🍻
Yeah you’re right mate that does look fucking good👍
Ha Ha thanks SCRATCH RECORDING 🍻
Did you rotate the lid halfway through the cook? looks amazing, I think I need a rotisserie
Thanks Arthur Stock, no mate, because it is constantly spinning, there is no need to move the lid vent bud. Yeah I'd say that my rotisserie is one of my most used accessories. 🍻
Well Ahoy to you too!
Hello @descalf
Hey Schuey Kia Ora again from down the road in NZ. Got the outlaws, sorry in-law's coming to stay tomorrow so just brined up a chook following the above Yummy process of yours. You say put in the fridge overnight but was wondering if it would be ok if I left it until around mid day (then let it dry in the fridge) as I will not be hitting the 22' for a spin until about 5.30pm. Just checking because salt is involved and my mother in law. PS How many beers during the overnight marinade?? Keep up the good work young Sir-cheers Karl
Hi Shuey. Love your presentation style 👍We are now trying all of your stuff. Question: is it possible to "over brine". Soaked my two chooks for 48hrs Fri Arvo to Sun night. Tasty too salty? Used a multi purpose rub because Atomic charcoal is still in the post. Followed everything else to the letter. Appreciate any advice you could offer. Cheers Todd
Thanks melrose family I really appreciate the support, cheers. Sorry for the late reply mate, yes 100% you can over brine and start curing the meat, which will result in it tasting too salty.
Hey Schuey, how about a comparison cook of a brined and unbrined chook cooked together on the same roti? Just to compare tenseness and flavour.
Hey RooMan, thanks for the suggestion, doing some versus videos is always on the cards. Cheers mate 🍻
@@SchueysBBQ cheers
Hey Guru ,I’m heading to a mates party tomorrow arvo , I’m taking the weapon and going to pull off a two chooks on the rotisserie and two pork rolled roasts below it , I’ll start with crackling the pork up drop it down then add my chooks , it will be a multi beer cook , what’s your advice
Sounds awesome james mcdonald. My advice would have the pork on top as the juice from the chickens will effetc the crackle mate 🍻
@@SchueysBBQ LoL I was thinking that so I’ve got my first charcoal bbq ready to crank then I’ll swap them over when crackled . Rake the coal baskets throw some more ashed up beads on and get the chooks going . All a learning curve , LoL threw myself in the deep end but that’s what beer timers are for . Thanks for your advice Guru !
Not sure about ya beer timer mate.. would only be a half hour cook with 3 beers at my joint
Burning charcoal inside?
Thanks @crunchynuttcornflake but my set is purpose built, the sides are wide open and there is plenty of airflow, cheers mate.
Sorry mate...the Canadians have a chain of rotisserie restaurants called The Swiss Chalet that has you beat. The skin that you cut off the breast was obviously rubbery and forgettable. The Swiss Chalet skin is CRISP and delicious. Before the chain was bought by Canadian Pacific, they used real charcoal in their ovens. The flavor has been compromised by use of natural gas, but still they know how to crisp the skin, yet still keep the meat moist.
They did not have to go to the lengths of brining with a myriad of spices...a simple teaspoon of salt in the cavity was all that was needed.
And I'm not a Canuck bragging, but a Yank in Buffalo NY who, along with his friends, misses what the Swiss Chalet used to be, as they have inexplicably closed their American stores some 20 years ago.
Thanks for taking the time to comment tompem. I've learnt one thing making recipes is that you cannot please everyone. 🍻