I’ve been cooking these cooks direct for some time now. I initially used a defector plate, one I ordered from Ceramic Grill Store, and on one cook, the juices from the cook actually cracked the ceramic deflector. The kind gentleman at CGS sent me out a replacement free of charge, but gave me a friendly piece of advice to cook direct from now on when doing higher heat grilling. I’ve taken his advice and I think the results are far superior.
Absolutely love spatchcock chicken on the KJ! It's definitely one of the favs in the house. Since you asked for feedback, I think your technique is great but if you're wanting to try something different, try liberally injecting the bird with a solution of 1/2 cup melted butter, 1/2 cup pure maple syrup, and a tablespoon or two of your favorite bbq rub. I start basting with the same solution about half way through the cook. I promise you won't be disappointed!!
Very, very nice, you got my mouth watering with this one, mate. I thought the chicken might have changed colour during dry brining but it didn't appear to.
Thank you, I love cooking chicken this way! The chicken does change colour slightly but not a lot. Needs to brine at least 24 hours, 2 days if possible!
Got my KJ last week, did your deflector plate peri peri last night, juiciest chicken ever, fussy missies likes the burnt crispy bits / skin. Low and behold your direct method is on as we speak ! Hopefully with enough char to keep her happy ! Let you know how we get on !
As you know I’m a fan but some feedback (that you asked for 😂) could you narrate your prep stage over a shortened video/ time lapse of how you dry brined etc? You’re a good looking fella but I’d rather see the chicken go through it’s paces.. keep the videos coming mate 👍
Lovely looking bird, and nicely cooked, I'm like yourself and like my joetisserie on my big joe. I am curious at why your basket was so full of coal whilst only cooking one bird, or did you have more cooking after the chicken?, subscribed and liked
I'd choose Kamado Joe all day long! They are superb all-rounders and so fuel efficient. You'll get better smokey flavour and can cook at high temps as well as low. I'm not a fan of pellet cookers but I'm sure they have their place
I’ve been cooking these cooks direct for some time now. I initially used a defector plate, one I ordered from Ceramic Grill Store, and on one cook, the juices from the cook actually cracked the ceramic deflector. The kind gentleman at CGS sent me out a replacement free of charge, but gave me a friendly piece of advice to cook direct from now on when doing higher heat grilling. I’ve taken his advice and I think the results are far superior.
Yeah I much prefer cooking without the deflector - better results every time!
thanks for this. hubby's not home tonite, so it'll be me, 'Manning' the grill!
Fantastic looking bird!!
Cheers!
Absolutely love spatchcock chicken on the KJ! It's definitely one of the favs in the house. Since you asked for feedback, I think your technique is great but if you're wanting to try something different, try liberally injecting the bird with a solution of 1/2 cup melted butter, 1/2 cup pure maple syrup, and a tablespoon or two of your favorite bbq rub. I start basting with the same solution about half way through the cook. I promise you won't be disappointed!!
Sounds delicious. Do you sacrifice the crispy skin that way?
Brilliant cook mate, love your set up and your recipes 🤤👍
Thanks very much, glad you approve!
Nice job. Thank you for video. Try vortex for chicken pieces. 500 degrees, flip every 10 minutes and spray with oil each flip. Takes 30-40 minutes.
Very, very nice, you got my mouth watering with this one, mate. I thought the chicken might have changed colour during dry brining but it didn't appear to.
Thank you, I love cooking chicken this way! The chicken does change colour slightly but not a lot. Needs to brine at least 24 hours, 2 days if possible!
Got my KJ last week, did your deflector plate peri peri last night, juiciest chicken ever, fussy missies likes the burnt crispy bits / skin. Low and behold your direct method is on as we speak ! Hopefully with enough char to keep her happy ! Let you know how we get on !
As you know I’m a fan but some feedback (that you asked for 😂) could you narrate your prep stage over a shortened video/ time lapse of how you dry brined etc? You’re a good looking fella but I’d rather see the chicken go through it’s paces.. keep the videos coming mate 👍
Thanks for the feedback, I'll definitely bear that in mind cheers!
cheers mate
No problem!
Lovely looking bird, and nicely cooked, I'm like yourself and like my joetisserie on my big joe. I am curious at why your basket was so full of coal whilst only cooking one bird, or did you have more cooking after the chicken?, subscribed and liked
I still dont get it. How do you manage to grill direct at 200 degrees celcius for so long withour burning the skin. Looks delicious by the way.
Love the technique on this spatchcock chicken. When u dry brine, are u applying salt underneath the skin as well? Cheers!
Hi. No, just on top of the skin is fine. Hope this helps
Looks brilliant!! what was your overall cook time ?
Around an hour I think
How do you keep the skin from breaking when placing the bird skin down?
You need to be careful. I use a spatula and tongs when I flip it. It's a knack but you'll get it 😎
@@TheSmokinElk thanks! I'll to be more careful next time 😁
Pellet grill (Rec-Tec or Yoder) or kamado joe? I am having such a hard time deciding.
I'd choose Kamado Joe all day long! They are superb all-rounders and so fuel efficient. You'll get better smokey flavour and can cook at high temps as well as low. I'm not a fan of pellet cookers but I'm sure they have their place
Yay! Great vid. I was planning on doing this tomorrow so as much as I had the basics sorted, your video has given me a few extra tips. Thanks
Thanks for the feedback. I hope your chicken worked out great!
I like this way to do chicken. Not too smoky, and crispy skin. Thanks
Glad you enjoyed it!
Thanks for the video. My only suggestion would be to get a microphone as your audio isn’t the best
Thanks for the feedback. I've since upgraded my camera and microphone. My latest videos show a big improvement I think!-
Looks delicious !
Thanks very much Vicki!