Smoked Chicken on a Yoder | Spatchcock Chicken on a Pellet Grill
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- Опубликовано: 5 сен 2022
- Smoked chicken can be a challenge on a pellet grill. In this video I show you how to spatchcock a chicken and finish it over direct flames to get a super crispy skin. Turned out amazing!
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#smokedchicken #yodersmokers #spatchcockchicken 
Хобби
Thanks for the quick easy way of spatchcocking and cooking the chicken without going through really complicated ways of doing it so I can cook a quick easy weeknight meal exactly the video I was looking for. Wish I could give more than one like.
Wrong video
No prob! 🍻
I tried it this past weekend and it turned out great! I smoked it on my pitboss pellet grill and seared it on my weber kettle grill that I've had for years.
Awesome. Glad it worked out! 🍻
That looks super appetizing. I am trying to imagine how flavorful that charred skin is. I am taking note of this recipe.
You don’t have to cook it that much. In hindsight I would have cooked until 150 and seared the rest of the way.
I like some char on my burgers as well. 🍻
@@RumandCook Totally agree. Char is flavor. Baking soda and carbonated water will enhance the maillard reaction in ground meat and give it bounce. I plan to experiment with the ratio so to keep the baking soda to a minimum so it does not affect the flavor.
Normally is is 1/3 tsp baking soda for a pound of beef. I want to experiment by reducing that and add some carbonated water.
Love the vids
Thank you sir! 🍻
Should try the chicken on a set of grillgrates on the yoder. Looks great. Love your channel.
Sounds like a plan, I’ll add it to the list. Glad you enjoy, thanks for watching! 🍻
wow, super gemacht, danke fürs zeigen👍
Thanks! 🍻
That Yoder provides a freaking hot fire .... with your meat on the top shelf it's a perfect distance to cook perfectly....Like a big commercial pit.
Oh yeah it works great! Check out my most recent wing video trying this method out. Best to date! 🍻
I def recommend pulling that skin back and putting some rub directly on the meat... That looks awesome. Spatchcoking is the best way in my opinion...
Yep more flavor for sure. 🍻
Well done!! What are those plastic cutting boards?
Thanks! Something I picked up at Costco. Just cheap plastic trays so I don’t have to wash my cutting board as much.
Thanks for watching. 🍻
What boning knife do you use? Good looking chicken.
Thanks. I use Wusthof Ikon knives. Thanks for watching. 🍻
At 11:20 in the video it shows that your set temp was 270F.. did you have to bump the temp up during the cook to get to the 140F internal temp?
No I think I missed the recording of the temp change, backed it down and back up on camera and didn’t set it back to 250 for the shot. 🍻
Where can I find that groovy 2pc lower grate?
You can buy it here: bbq.rumandcook.com/atbbq
🍻
@@RumandCook Cool. Thank you.
Omg! 4 minutes in and I’m suddenly supposed to be a butcher?
🤣 Do you realize how silly that sounds? You want to get into BBQ and you don’t know how to use a knife? Watch closely and learn. There are many videos on that topic alone. That’s how I learned. 🍻
❓ What Video Do You Want To See Next ❓ - *Comment Below!*
I wan to see you do unique jalapeno poppers... your style.
Unfortunately you have the wrong guy. I’m a wimp and don’t like any heat 🤣
That chicken looks awesome. Have you ever done jerky? I don’t see a video on jerky using the smoker and would like to try this myself.
@@whipp5965 Actually on my list. I have never tried, but plan on making a video and trying it for sure.
Great video. I did a turkey on my Yoder and I will NEVER bake a bird again.
You have to love chicken to put that much work into it. It looked really good, but only under duress do I eat chicken..
😂 i do like me some well cooked chicken. 🍻
@@RumandCookmedium rare for me.
Lol