Smoked Chicken Quarters
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- Опубликовано: 20 окт 2024
- We have gotten a ton of requests to do either smoked chicken quarters or smoked bone-in chicken breast, so Chef Tom shows you how to break down a whole chicken and smoke up some great yardbird. Full recipe: www.atbbq.com/...
Shop @ ATBBQ: www.atbbq.com/
Featured products:
Yoder Smokers YS640 Pellet Grill - www.atbbq.com/...
Sweetwater Spice Apple Chipotle BBQ Bath Brine Concentrate - www.atbbq.com/...
Oakridge BBQ Secret Weapon Pork and Chicken Rub - www.atbbq.com/...
Plowboys BBQ Hot Head Habanero BBQ Sauce - www.atbbq.com/...
Brother, I have watched hundreds of BBQ vids. You are one of the very best. Articulate, knowledgeable, to the point with no BS. Keep on cooken'.
Roger Eriksen I totally agree.
Well said!
Very nice tutorial on how to cut up and smoke chicken properly. Well done Tom!! I like the idea of crisping up the skin at the very end over high heat. I've been doing that also and it really makes a difference, plus it adds another layer of flavor! Love it!!!
Thank you T-Roy! That is our favorite thing about hitting the skin with some heat at the end... the extra pop of flavor it gives you.
I get T-Roy and Tom together!? Perfect!
T-ROY COOKS ķ
You know its good if T-ROY comments
You really do a great job, lots of wonderful recipes and executed very professionally. Thank you for taking the time to actually reply to all the comments.
We work hard to make great recipes and also foster a great community here. Thanks for watching!
Great looking Yardbird! Love that plowboys sauce!
Thanks! We do too... Todd's sauce doesn't last long in our test kitchen!
idk how you showed up in my feed, but thank God you did. I love to BBQ and use my smoker so I will be binge watching your videos
I just bought the Camp Chef Woodwing 36 SG pellet grill. I did my first racks of ribs yesterday, those were as good as any ribs I have bought and the best ribs I’ve every made. I’ve BBQ all my life, and having the temp set and constant. Made them perfect and you didn’t want to stop eating them. Rub was course pepper, kosher salt, garlic powder, onion power, menudo seasoning and beer salt. Menudo seasoning gives it a hint of woodsey flavor and keeps the moisture in.
made this last night and it was bomb. One thing I feel like I had to compromise was the sauce and the skin. I got a beautiful crispy skin on it right at the end but putting the sauce on kind of made it less crispy. no necessarily soggy but just not crispy. maybe ill wait until actual plating to put sauce on so i can savor some of that flavor
Great video on Smoked Chicken Chef Tom. I love the tip about saucing after taking the chicken off the pit. I have found saucing while on the pit usually will cause the skin to lose its crispiness so this is a great tip. Thanks for great content as always.
I audibly reacted when you squeezed the chicken. Another great video, Chef Tom! Thanks for another very educational, informative and entertaining lesson!
The moisture level was insane... thanks for watching!
easily my favorite RUclips channel
Thank you!
Been a sub for about a year now. Really cool to see how you and other bbq channels have upped your game on video quality. Started out great. Out of the park now!
Awesome cook Tom..great tip on pulling back the skin for brining..makes sence..
I love your tips...
Thanks!
I had never tried smoked chicken until last year and now I'm hooked. This recipe looks amazing.
Thanks for watching!
Nice technique, never thought about pulling the skin back to season the meat, simple but effective. Very nice indeed
Yes, on every poultry cook we do you'll see us work the skin to loosen it and get some rub under it. Thanks for watching!
this is the first time ive ever seen a chicken split and cut so quick ever. yeah dude!!
I ran across your channel a week or so back and really enjoy your videos! Hope you'll share some ideas for those of us who only have a propane gas grill rather than a smoker or pellet grill.. Thanks so much!
We have several recipes on a gas grill and will continue to use them in the future as well. Thanks for watching!
Always great stuff and helps me with my Yoder 640s. Great work!
That looked superb!!! Awesome job!
Another nice cook Tom. The sauce sounds amazing..nice job on the how to cut up chicken...then hittin it with the high heat.well done Brother...
You know what I like? You use a variety of different blends and spice rubs, but aren't stuck on one brand. Moreover, you consistently say WHY it is you like the specific rub you are using. You've clearly had experience in tasting and cooking with the various things you use, and specifically state what the characteristics are, and why it's appealing for the use you are presenting. I appreciate that so much more than "use this rub, its great y'all!" that I so often see in other sites. And that fact alone makes me want to seek out these things you are trying. Good job!
Thank you, and thanks for watching!
Looks great will have to try this out. I've always had issues with the skin being rubbery. Jacking that temp up and putting them over the fire is a great idea. May solve those problems.
I think you'll really like the technique... next time you're in the store ask to try this new Plowboys BBQ sauce, it's off the chain!
Soothing tone- I appreciate your good people skills👍🏻 yum... that looks so good!! You're awesome!
Thank you very much!
Love your videos! I have learned a lot just by watching them. This one was a great one.
This looks so good. Love the reverse sear.
Thanks!
man i love all your videos!!! i learned how to first smoke ribs from you :) i may not do competitive grilling/smoking but learning from you has made me alot better of a cook
Awesome! Thanks for watching and being a part of this community!
Hello mate,
Love your videos; they're really well and informative. Quality stuff.
I'd love to see you smoke a skinned, de-bonned and brined whole Jamaican jerk marinaded pig.
It is quite an undertaking but the results are nothing short of fantastic.
Hope you have a go and looking forward to watching it soon.
Bone it chicken is the way to go, flavor packed and juicy.
The finished chicken looked amazing!
Thanks! It was pretty killer... that new habanero sauce from Plowboys BBQ is crazy good too. Thank you for watching!
Amazing video.. thank you for sharing this experience with me.. love me some good BBQ..Looks grub.. new friend.. glad to be here..
Tried this out turned out great can't wait to try another recipe
Awesome! Thanks for letting us know!
Great video and nice how to on cutting down the pieces and parts!
Thanks for watching!
if I rolled a bag of liquid like that it would surely spill everywhere!!! great channel, keep it up
Great videos. Best explanation I ever watched
Well it's a little bit complicated to get the brine here in Germany. We got rubs and sauce (even original us products). But no chance withe the brine. Could you post a recipe of the brine?
May be a recipe with I can change and trim myself
Try pickle juice, it makes a great chicken brine
Greta vid man. Ive been cooking porcetta (rolled stuffed pork belly) for the last few years and can't get enough of it. Would love to see you cook a whole rolled belly on the smoker
Though we haven't done a video on it yet, we do have a great recipe for Smoked Porchetta on our blog as a standard recipe post. You can check it out here: thesauce.atbbq.com/recipes-smoked-porchetta/
Thanks for watching!
Ever had or heard or Cornell chicken? There's some interesting history behind the idea for the sauce. It's a big tradition here in Central NY State. Along with salt potatoes. You should give it a try. It's way different than what you typically prepare on your videos.
Booom!
Good to see you using the Oakridge rub - it's great stuff! Their steak seasonings are also brilliant.
We really like their rubs, they're all fantastic.
I love their rubs, as soon as you open the rubs the whole yard smells like it......that is FRESH
Great video, going to try this 👍
Going to try this this weekend
Awesome, let us know how it goes!
always really enjoy your videos and the pearls of wisdom you share, thanks. Just wondering the brand of knives you use, especially the rounded-end one at the end of this vid. Thanks...!
Chicken looks outstanding Tom. Gonna have to fire up the Green Mountain now! Big fan of the Oak Rdge rub as well but never tried it on chicken. I will today.
Awesome !! made me hungry.
man that oakridge secret weapon is so bomb!
Yes it is! Thanks for watching.
Looks bomb! Can't wait to try it!
Another great video chef!
Thank you!
When you crisp the skin, does your pellet grill have an open flame, or are you just use the hot indirect heat? If so, that doesnt dry the chicken out?
Hey Tom Nice vid. I have about 20 lbs of quarters to do for my son's house warming party. I was going to brine using your pastrami brine recipe and my briner bucket. I noticed you didn't use any sodium nitrate is that because you only brined for 45 minutes?? Am I headed down the right road using the pastrami brine? or should I stick with bullion and whatever else I have in the cupboard?? I like the end high heat technique as well will be trying that. have you tried setting a sauce or glaze on them??
chef Tom, make some smoked pulled chicken sandwiches! thank you. awesome cooking man!
I smoke a whole bird every week or two, but never thought to use Oakridge BBQ's Secret Weapon (of which I bought 5 lbs the last time). Next yardbird, for sure!
One suggestion/recommendation: In the notes for each of your videos, I would appreciate a list of the products you use (rubs, marinades, sauces, etc). That would save me the time of rewatching videos just to get the ingredients. TIA!
In most of our videos we link to the full recipe on our blog. If you click that link you'll find a written walkthrough with times and temps and a list of all ingredients. Thanks for watching!
Facepalm ;(
Great looking chicken!
Thank you!
so is it because you cut up the chicken in quarters before brining that you didn’t have to brine it as long? ideally i’d like to brine it overnight so i’m ready to cook first thing in the morning. is this too long for a cut up chicken? is it ok for a whole chicken and then cut up in the AM?
Wonderful Video!
I've never thought to pull the skin back... (Can’t see the forest for the trees)...
Question... because I follow your video's "word for word"...
What type of wood did you use?
Thank you very Much!
We used 50/50 pecan and cherry. It's our go to for flavor and color. Thanks for watching!
You do a great job in this video. You engage your audience well, and you obviously know your shit. Again, great job, Chef.
I will never again cook chicken without brining. It's a world of difference.
Thank you very much for the great video. Where I can find the apple chipotle and the maple sauce?
Awesome job! Great tips & watching made me so hungry lol
Thank you!
Grate video thank you. I was wondering if you could please tell me the make of your smoker. I am interested in getting one myself. Thank you Regards Richard.
I'm new to smoking and trying to learn how to control the heat consistently. Not sure how much of charcoal and wood ratio I should go with and how long they will burn at a certain temperature before I need to add more. Any advice would be great Thanks!
I'm curious which pellets you used for this recipe? I don't think I heard you mention it.
Another top notch video,,, thanks!!
Thanks for watching!
Awesome cook, can you do a video of all the rubs and sauces you use for and where to buy them thanks love this channel
That's an easy one, you can go to our website (atbbq.com) and buy all of the sauces, rubs, accessories, grills and smokers we use on this channel right form us.
Here's a link to our Sauces and Rubs: www.atbbq.com/sauces-and-rubs.html
Thanks man your a awesome chief I watch and re watch your vids keep up the amazing work and beautiful bbq
Looks awesome! Do you keep the normal racks on when going up to 425 or use the grill grates? I've got the diffuser plate with removable door so I pop that off before cranking it to 425 and should crisp up nice, I would think. Just got my 640 Tuesday so I'm a little wet behind the ears
In this case we just used the standard grates and didn't swap in the GrillGrates, but there would be no reason to not put them in. Thanks!
Is this the same technique for bone-in thighs? Also, will it work on a weber kettle grill on indirect heat?
ever do a video on Compton Ribs?? They are larger than your average St. Louis ribs. no wrap, no taking off membrane, smoked for 6 hours. smoked over cherry and maple.
looks smoking delicious. this is what I been waiting for thank you. do you also use the loaded Wichita offset smoker.
We do use the Loaded Wichita. We cooked our Texas Style Brisket video on it. We have some new recipes coming up on it as well as some other grills and smokers. Thanks for watching!
My mouth watered so much that I lost the ability to speak! I'm your newest fan.
Ha! Thank you, and thanks for watching!
What would you do differently to make pulled chicken?
Great videos, probably the best there are in BBQ. Quick question. Food safety wise isn't it better to
Chill the brine beforehand?
In this case the small amount of meat and the fact that we're using a room temp brine concentrate with cool water from the tap it isn't an issue. When you really want to cool the brine is when you create a from scratch brine for pastrami or something similar that requires you to boil and cook it. Then you always want to make sure and cool it before putting the meat in. Thanks for your question, and thank you very much for watching!
Gotta try that skin trick. Never thought about pulling it back like that.
Let us know how it goes! Thanks for watching.
Can you do the same thing, but with a charcoal pit. Thanks. You have seriously upped my grill game.
We can do some recipes on a charcoal grill/pit for sure (what are you cooking on?), but we'll change up the actual recipe to keep it fresh. Thanks for watching!
+allthingsbbq I just have a 30 inch barrel charcoal grill. Nothing fancy, but it's great grilling every weekend on it.
Cool, just wanted to get a feel so we could try and produce something more useful for you. Thanks!
Awesome, thanks! Videos are great
Amazing video! Thank you!
Thanks!
Hey chef Tom. They looked fabulous can't wait to try these #riverlife
Looks amazing! Still learning about the awesomeness of the BBQ world, it's very exciting. I wanted to ask if you all wash/rinse any meat, in this case Chicken, under water before doing any seasoning or butchering?
We don't normally rinse unless we have brined or cured something. No real reason to. Thanks for watching!
this looks amazing can't wait to make this. I just wanted to know during the brining process won't it be better if you keep it marinated for longer ?? to help truly penetrate every fiber in the chicken? I usually leave it for around 2 hours to sometimes over night or so and I just find the the flavour to truly get into the chicken especially when cooking breast and I sometimes tend to poke horizontally along the chicken breast to help the sauce get inside it easier. what do you think about this ? any suggestions and tips regarding ways theory develop and improve what I'm doing? or is it just not needed ?
It really isn't needed. There is a finite amount of liquid you can get in to the bird, so you only want to go as long as it needs. A couple hours is it with pieces, and any longer and you may end up with something that is overly salty. Thanks for watching!
allthingsbbq oh man thanks for the advice I much appriciate it and you're more than welcome I really enjoy your content so keep it up XD
Corn grilling techniques? Can you smoke corn? I wrap mine in foil with whatever rub I'm in the mood for...usually Oakridge Bbq Dominator Sweet Rib Rub in indirect heat. Any suggestions or other techniques welcome
We'll do a corn recipe coming up, but we love to grill it direct in the husk and let the husk burn away. Turns out killer. Thanks for watching!
my 5 year old daughter says she loves your voice Chef Tom!
You have the dream job my man
I agree!
I don't have a pellet grill...I have a WSM ( weber smokey mountain )...I was wondering if u have a website on the seasonings u use on your meats ( chicken , ribs , brisket , & pork ).. I like to try dffrnt seasonings.... I also like the brining liquid u did on the WHOLE CHICKEN QUARTED video
DeWayne Andrews I found it on Amazon under sweetwater spice
I might have to try that reverse sear on the turkeys I do
Let us know how it turns out!
Very nice video do you have one for bone in turkey breast.
Great lookn chickn Tom. Do you ever heat up your sauce before applying to the meat? I do this as a finish sauce and for dippn. Keep on smokn.
Not if we're using room temperature sauces, but if we are using cold sauce from the fridge, we will heat it up on the smoker a bit before applying. Thanks for watching!
How long did you have it on 425° on the skin side?
What brand of poultry sheers were you using?
How about some smoked legs and wings with some mac and cheese, and Corn on the Cobb. Chef Tom or should I say Master Chef Tom!
looks fantastic, but doing it on a smoker shouldn't there be a smoke ring?
Hello chef! Not sure if you already made one, but can you make a simple bbq sauce recipe to pair with texas bbq ribs? Please 🤗
I have left quarters in brine for days
Awesome. Thank you.
Is like to see one of you your ribbs videos. thanks. Zanesville Ohio
Another great video guys! I don't miss any of them.. Any chance we could get killer brined smoked salmon done?
We'll add that to our list. Thanks for watching!
Is there any benefit to leaving the meat in the brine longer? Is this more of a marinade? I always thought doing a brine meant leaving it to soak overnight.
Not with small pieces like this, if you left them in that long they'd turn into a salt block. Thanks!
Where can I find all those good rubs and seasonings? My local supermarkets doesn't have that much variety
You can buy these rubs and sauces at atbbq.com, thanks!
Fantastic video! Were you direct grilling at the end or was the deflector plate still in? Can you make a duck video?
We pulled the door on the two-piece diffuser. We have duck on our list, and we'll hopefully get to it this fall. Thanks!
Beautiful !
good looking chicken bro, keep up the good work 👍🍗
Thanks for watching!
im salivating
Thanks for watching!
This dude just seems cool af.
Great video as always, what knife were you using to slice at the end?
That is the Victorinox 12" Granton Edge Slicer: www.atbbq.com/victorinox-12-inch-granton-edge-slicing-knife-fibrox-handle.html
Thanks for watching!
Links to the products used in these videos?
What state/city do y'all film out of?
I really like all your videos but what I would like to see a little more of is DIY rubs or sauces. I am sure a lot of the products that you use are great. However, sometimes you have company coming over this weekend and don't have time to go find a specific product.