@@th1107 When I do a Spatchcock chicken over indirect heat, it’s done in about 1-1 1/2 hours. I would think 2 hours over direct heat would be over done. Where’s his Oak or Pecan for smoke? 😜🤔
I made this tonight with a few tweaks, but hot damn was this a great recipe! Definitely a keeper. The tweaks I made was adding annatto paste, red pepper flakes, cumin and oregano for some mexican flavor. My wife loved it and said it was better than our favorite local chicken place. Soooo goooood!
Love that direct heat taste. Maybe you could put some of that heat on some country style pork ribs sometime. I never see anyone do those. One of my families favorites. Would love to see your spin…..
did this recipe tonight with legs and thighs. Best chicken I have ever eaten!! Only difference is I used Franks red hot original sauce and Coors Banquet beer. keep up the great grilling! My wife likes being my guinea pig!! I like the simple rubs and seasoning!
I cook my chicken with hot hardwood flames to each side and at the back. Turning very often and applying hot sauce every flip. Just love the flame taste!
Did a hack job of this recipe today on some skinless chicken breast, still came out amazing! I was referred to your channel by your cousin. Can’t wait to try more of your recipes!
I’d love to see a pollo asado video! With the high prices for beef I’d love to have more options for chicken. I think the Chudbox would make awesome pollo asado.
Didn't see the video till now but, I'm watching this and seeing your end results and my neighbors are grilling chicken at the same time.. I think I want me some chicken! Someday TV's will have a smell option! Great video! Thanks
Great video, looking forward to when orders open back up for the mini chud box. In the mean time what is another good option for direct heat chicken like this? Is a Weber kettle suitable alternative? How about an ugly barrel with wood?
When you are using the same cutting board for raw meat and slicing the finished product, what do you use to sanitize the surface without giving the meat an off flavor/taste?
I'm sure he 'probably' uses a little bleach in water. And by a little I mean A LITTLE. You only need 50-100 parts of chlorine bleach to 1 million parts of water...that isn't much. Basically, if you can smell bleach in your sanitizing water...well, you used WAY too much.
Hey Brad, I've watched you place a ton of raw chicken and pork on your wooden cutting boards in Texas heat, how about a video showing how you supercharge your immune system so you don't get food borne illnesses, or how the hell you clean those cutting boards.
No offense to the indirect smoker folks, especially since I was one for the past 20 years, but a direct heat source makes better bbq to me. My old man always used a large brick oven with direct heat and made the best bbq I’ve ever had. I just need to perfect butts and briskets over direct heat..
Dont have fresh garlic? Buy the 3lb bag of peeled garlic from Costco for $6. It comes in a resealable bag and what you dont use FREEZE IT. It preserves perfectly in the freezer for your next use. Best part: its cheap and peeled.
Man i sooo want to bite into that thigh. One thing i noticed and it look important that you should have good clearance between chicken and charcoal when it comes to direct cooking right? otherwise it will burn the skin without cooking well from inside.
a 2 hour cook over direct heat? What temp was the bird when you pulled it off?
+1
When I do a spatchcocked bird at 300° it reaches 165f within an hour. Do you just take it higher here but the mop keeps it moist with added fat?
@@th1107 When I do a Spatchcock chicken over indirect heat, it’s done in about 1-1 1/2 hours. I would think 2 hours over direct heat would be over done.
Where’s his Oak or Pecan for smoke?
😜🤔
I am working my way through all your vids making sure to give a thumbs up. A very talented cook/chef/pit master! Cheers from North Indiana!!
I made this tonight with a few tweaks, but hot damn was this a great recipe! Definitely a keeper. The tweaks I made was adding annatto paste, red pepper flakes, cumin and oregano for some mexican flavor. My wife loved it and said it was better than our favorite local chicken place. Soooo goooood!
Direct heat, charcoal and meat is the best. The trick is to fine tune the distance between the two.
Nice work Chud
Fantastic that’s my next meal 👍 Robin from Kent England 🏴
Love that direct heat taste. Maybe you could put some of that heat on some country style pork ribs sometime. I never see anyone do those. One of my families favorites. Would love to see your spin…..
did this recipe tonight with legs and thighs. Best chicken I have ever eaten!! Only difference is I used Franks red hot original sauce and Coors Banquet beer. keep up the great grilling! My wife likes being my guinea pig!! I like the simple rubs and seasoning!
Throwin' respek to Tootsie, that's what's up. Nice lookin yard bird!
Great video Stanley. keep up the great work!!.Your videos rock.
I cook my chicken with hot hardwood flames to each side and at the back. Turning very often and applying hot sauce every flip. Just love the flame taste!
Good stuff man! Never used a mop sauce...next cook I will. Keep the videos coming!
Did a hack job of this recipe today on some skinless chicken breast, still came out amazing! I was referred to your channel by your cousin. Can’t wait to try more of your recipes!
I’d love to see a pollo asado video! With the high prices for beef I’d love to have more options for chicken. I think the Chudbox would make awesome pollo asado.
Thats the recipe and technique ive been searching for since i bought my smoker!
Didn't see the video till now but, I'm watching this and seeing your end results and my neighbors are grilling chicken at the same time.. I think I want me some chicken! Someday TV's will have a smell option! Great video! Thanks
Can you do direct heat on the Weber Kettle Grill? please let me know and thank you.
Tim Williams 🙏🏾
I love your pit ! Can you show how you built it
If using direct heat, is the dry brine still needed? Love the channel and being a student of CHUD U.
Chicken looks great....👍👌👍 how far is chicken from coals,,???
2 feet off the coals
Looking forward for next smoking barbecue videos... i am from brazil and my next trip will be to Texas ... best barbecue in the world definitely
Wow, you’ve done it again…👍🏾
Great video Mr. Bradley!
Could you do a video on how to smoke turkey breast?
Absolutely! stay tuned! probably in a few weeks!
Looks good!!!!
Great video, looking forward to when orders open back up for the mini chud box. In the mean time what is another good option for direct heat chicken like this? Is a Weber kettle suitable alternative? How about an ugly barrel with wood?
😂😂 killer video as always bro . Loving it
I gotta get a mini chud box and try some Bama style chicken basted with white sauce.
Wait. I’m so confused. How are you cooking on that plate? Did you preheat it or you have an induction cooker under the cutting board?
How about roast beef/French dip sandwich? Also any veggies (for the wife) you can smoke?
You did it again!! Many of us can cook on direct heat and make great food, and not have to dedicate "12 hours" to eat bbq.
Amen!
Awesome video! Tallow fried chicken sandwich or chicken wings would be cool
Hey! Just wondering at what temperature is the chicken at when you start saucing?
Do you have a video for making the chud box? What even is that? Looks great though 👍
Is that reg scissor you used to cut that 🐔???
What is the temp of your bird at the end? Do the mopping prevent the breast to dry if temp is over 165F??
When you are using the same cutting board for raw meat and slicing the finished product, what do you use to sanitize the surface without giving the meat an off flavor/taste?
I'm sure he 'probably' uses a little bleach in water. And by a little I mean A LITTLE. You only need 50-100 parts of chlorine bleach to 1 million parts of water...that isn't much. Basically, if you can smell bleach in your sanitizing water...well, you used WAY too much.
Killer vid again 🤙🏼
damn" how long was the pollo on the fire?
I have never seen a thumbs down 👎🏿 n any of your vids.
Miss this intro when Chud was being himself not giving a af. Bring it back!
Wish there was more done on the boxes rather than off set. Good videos thank you
I like your videos 👍👍
How do you know when they are done?
Hey Brad, I've watched you place a ton of raw chicken and pork on your wooden cutting boards in Texas heat, how about a video showing how you supercharge your immune system so you don't get food borne illnesses, or how the hell you clean those cutting boards.
Awesome
Colman's mustard is the best mustard
This is totally METAL \m/
Thanks man. Always delicious and entertaining. I'm dry brining my bird next time.
Baffled as to who the 1 dislike is on all your great videos
The snake
Hows that Los caliente sauce
GANGSTER / U SIR At ON POINT 🇺🇸🔪🔥💨
Brad! I'm from the future... Your choppin gets a 'smokin lot better' in 4 years! This is a hard video to watch cuz I'm so used to the news one's!
Love your videos, love your energy/ vibe in the videos but I don’t know if I could handle a friendship with you in real life 😂
No offense to the indirect smoker folks, especially since I was one for the past 20 years, but a direct heat source makes better bbq to me. My old man always used a large brick oven with direct heat and made the best bbq I’ve ever had. I just need to perfect butts and briskets over direct heat..
👍
Damn this was a killer recipe! So tasty with the hot sauce mop mmmmm! Thanks man for bringing the the level of cue up a notch!
Dont have fresh garlic? Buy the 3lb bag of peeled garlic from Costco for $6. It comes in a resealable bag and what you dont use FREEZE IT. It preserves perfectly in the freezer for your next use. Best part: its cheap and peeled.
Yea I want the whole bird.
Cook a brisket in that bbq box
🙌
SPATCHCOCKED
Chickeeeeeeen mountain
Nice looking chicken but all I can think of is how sweet it would be to cook a whole hog on that cooker
I prefer direct heat grilled chicken
No Carl sighting
Goro from mk would give you 👍🏼👍👍🏼👍! Your 💩 is on point!
Hey my friend how much is one of your smokers? i'm retired and on a fixed income but if you will give me a price and i'll see what i can do Thanks.
Homage, more like carbon copy of Snows mop sauce along with cooking the chicken over coals. But hey, I do more or less the same thing, cuz it’s 🔥.
Next time you take out a chicken spine, ought to say something like…”gonna Sub-Zero this chicken like MK1” or “Fatality!” Anyways, stay freaky!
Man i sooo want to bite into that thigh. One thing i noticed and it look important that you should have good clearance between chicken and charcoal when it comes to direct cooking right? otherwise it will burn the skin without cooking well from inside.
Veggie Peeler ?......Really!
a "little" butter lol
Nothing better than grilled chicken my opinion.🚫 Smoked chicken.