@@thegalleryBBQ Fixed it yesterday and it was the best chicken I ever had in my life. My wife mixed some butter and honey and melted in a pot. She brushed it on there and I turned it up to 600 for the last fifteen minutes. It was outstanding.
I followed instructions to the T and on my goodness it was ridiculousl!! The best and I do mean the best one I've done on the 1050! I NEEEEEEED that cutting board.
Man I have been watching your videos for a couple months you inspired me to get the masterbuilt 1050 I have one preordered will be at my house in June can’t freaking wait! Then I don’t have to just watch I can follow along!
Those are some mighty looking yard birds super simple but definitely packed with flavor and that CRISPY skin of course . Great cook my brother take care.
Doing a spatchcock chicken today on my newly acquired MB 800. Looking forward to it, this will be my 3rd cook after the seasoning. Did smash burgers and chicken leg quarters. Amazing unit, the griddle is a bit rough for my liking so I’ll be sanding that down but that’s just my preference.
Good looking chickens, man... I'm going to cook a spatchcock chicken either Friday or Saturday too!.. On my MB GS 1050!.. I'm going to try a different rub or seasoning this time around... Btw, my first cook was 5+ lbs of sliced pork belly from Costco. Try this recipe next time. Olive oil, Kosher salt, fresh crushed black pepper, thyme, rosemary, (garlic). You don't have to measure anything. Just season it the way you like it. Get the 1050 to 400 degrees. Once it hits the temp, start grilling! Cook the pork belly to the temperature that you like. Us, we cook it 'til it's well done or close to well done. I allow it to sit on the chopping board for a few minutes before cutting. Let me know how it goes! I look forward to your next videos! Thanks, man.
Again an amazing cook! You should try some chickens whole, stuff the rear with butter and herbs and sow it up! Really good from any oven so adding the char taste to it might be great!
@@thegalleryBBQ, I've done spatchcocked chicken before. But I've always brined it. Next time I'll skip that step. Your process looks incredible and easy.
Another inspiration, Tommy. Did you put any wood smoke on it or just go with the charcoal? I use applewood on my chicken, but I haven’t done one on the 1050 yet. We’ve done an herb butter inserted under the skin for a super-charged flavor. I wanna try the 700F finish for the crispy skin. Great work!
Looks perfect! How was the all-important skin? Love the skin. What were you using for coals? I tried Kingsford blue bag, but too much chemical smoke. Then tried Royal Oak Natural brown bag, but again, too much smoke on it's own, but no chemical smell. Finally trying B&B briquets and seems like no smoke once start-up is done. What's your experience been with briquets? Thanks for doing some very informative vids.
I am just absolutely digging your videos! Can't afford a new smoker, but your techniques work on my old one. Soon as I can afford the 560 though it's bought. Don't think the missus would ever let me spend a grand on a smoker. :-) Oh, and where did you get the carving board?
Sorry this is a novice question, but I noticed a lot of times in your other videos you spritz the meat down with water or water/apple juice during the check. Does chicken not need that because it's fattier? Thanks and please keep the videos coming.
Hi Zachary. That's a great question and your partly right. Also remember that you'd be spritzing a skin instead of say a piece of meat. Also if you did spritz the chicken it'll be very hard if not impossible to get that crispy skin. Hope this helps. Thanks
That looks like a whole lotta chicken deliciousness!!! Making one tomorrow along with a rack of baby backs! Was hoping to smoke them both at the same time....would the chicken smoke at 225° and still be done with the ribs? I'm thinking pull the ribs off before cranking up the temp to crisp up the skin...
@@thegalleryBBQ Oh my goodness.....the chicken turned out absolutely delicious, and the baby backs were literally fall off the bone! After 1&1/2 hrs of smoking the ribs at 225°, I put the chicken on. After three hrs, wrapped the ribs in butter, brown sugar and Sonny's sweet bbq sauce, and bumped temp up to 250°. Unwrapped them after 2&1/2 hrs, turned the temp up to 400° for 15 minutes to firm up the ribs, and then pulled the ribs off, and turned the temp up to 600 for 10 minutes to crisp the chicken skin. Everything was done at the same time. Thanks for your videos and recipes Tommy...You inspire us to step outside the box, and embrace our creative side!!
Hi Tommy. Been watching you for a while. Doing your recipes exactly as you show on my Masterbuilt 800 and had amazing results, especially your brisket and ribs were phenomenal. Except for this smoked chicken. I follow your steps and temperatures exactly as you show but my chicken turns out dry. Could this be due to the chicken i use? If I see your juices collected in your drip pan, i don’t have half of it.. anyways, greetings from Belgium. Love your video’s!
It has to be. Or make sure your temps in the pit are spot on. I mean. This is a top of the charts way of doing chicken. Ill have another soon like in maybe this coming Sunday. Stay tuned. Thats a maybe;)...
Hey Tommy. You have been giving me so many ideas on cooking with my 1050. I have always put foil over my chicken after grilling and noticed you said not to and it turns rubbery. Are you talking about wrapping or just a foil hat. I do a foil hat, should I not?
After you pull the chicken off the pit to rest don't put foil over them. The steam that builds turns into condinsation which in turn kills your skin. I like a crispy skin;)... Cheers and thanks for the question.
yeah Tommy, just 2 weeks ago I spatchcocked 2 birds,,, I've seen it done by so many people and it's wonderful,,,,, the backs and gizzards, hearts etc. we wrap separately and cook up for our dogs,,,,,, de-meat the backs, and add the C-kin to they're meal,,,,,,, since they've been "smelling" that wonderful C-kin cooking all of that time, we want to give them a "reward" for guarding and being "good dogs"! Looked great Tommy,,,,, hey with all of that C-kin fat, in the bottom,,, maybe throw some water, and flower, and salt/pepper, and make some good "white" C-kin gravy ? > For the breast meat?
Oh yeah on the gravy. I love catching those drippings. Molly gets well rewarded for hanging out and protecting the pit. lol. Never thought of cooking up the extras for her. Will do it next time. Thanks-)...
Have you ran into any issues with cook times when you put the drip tray on the bottom shelf? I did a chicken on the rotisserie on my 1050 and it took longer than I thought it would. My buddy was thinking it took longer due to the drip tray I put on the bottom shelf.
Hi Jack. I'm not to big on the technical side of BBQ but read this. It always helped me. Cheers and thanks for the question.www.smokedbbqsource.com/thin-blue-smoke/
The Gallery Backyard BBQ perfection. I take mine off at 161 because I subscribe to the rule that it just needs to be above 150 for 4 consecutive minutes :)
Tommy you the man, I purchased the 1050 just from watching your channel alone. Masterbuilt owes you lol
I wish they knew I existed!
Well you keep on with these cooks they will for sure
OOOHHHH Yeeaaahhhhh!
Just got the 800 and going to smoke two of them today. Thankyou for advice on crisping up the skin. Good video.
Enjoy! and if you have any questions. LMK gallerybbq@gmail.com
@@thegalleryBBQ Fixed it yesterday and it was the best chicken I ever had in my life. My wife mixed some butter and honey and melted in a pot. She brushed it on there and I turned it up to 600 for the last fifteen minutes. It was outstanding.
My favorite Spachcock Chicken...
Great video
Bob Cooney
Salt Lake City Utah
Thank you..👨🚒
So good!
Mmmmm...running to the store for my chicken today! 🇺🇸♥️🇺🇸
Mike, This is a must. And if and when you do. Post me up pictures, Here. facebook.com/groups/264734041353275/
Just purchased this a couple weeks ago and am learning from your videos, thanks!
Enjoy and thanks for watching!
Spatchcock chicken. Fun to cook and fun to say. As in life sometimes you just have to give it a whack. 👏
Forgetaboutit. Am I right. lol
I followed instructions to the T and on my goodness it was ridiculousl!! The best and I do mean the best one I've done on the 1050! I NEEEEEEED that cutting board.
Awesome man. Cheers
Looks absolutely delicious.
Thanks-
That chicken turned out perfect Tommy. Great job. I went ahead and did the chicken wing video earlier this week. It turned out really good.
Ill make my way over. Thanks-
Man I have been watching your videos for a couple months you inspired me to get the masterbuilt 1050 I have one preordered will be at my house in June can’t freaking wait! Then I don’t have to just watch I can follow along!
Travis, AWESOME dude. Have you signed up at my facebook group?? Your going to love the 1050.
Those are some mighty looking yard birds super simple but definitely packed with flavor and that CRISPY skin of course . Great cook my brother take care.
My man is serving up that Barnyard PIMP!!!! I see you brother. Looking damned good!!!
Thanks Alton. Keep on keeping on!
Yum! I love spatchcock chicken! Cooks so quickly and evenly! That skin looked amazing!!
Cool, I love your show. Thanks for stopping in and checking it out.
I love spatchcocked chicken and turkeys they are so much easier to cook. Your chickens looked fantastic.
Thanks;)... Cheers.
Tommy, awesome birds. I’m going to do one tonight.
James thanks-. How are you doing yours??
@@thegalleryBBQ pretty much the same as yours. Might put a bit of my rub on top of the SPG.
Another good video! Keep them coming..
Appreciate that.
Doing One Tomorrow on The 1050...Thakns Tommy
Randy man your gonna flip!!! Feel free to send over some pics gallerybbq@gmail.com
Good looking cook Tom. The bird looked moist and the skin looked crispy. You've got that masterbuilt humming.Stay safe.
F yeah. Lol. I'm loving this cooker.
Doing a spatchcock chicken today on my newly acquired MB 800. Looking forward to it, this will be my 3rd cook after the seasoning. Did smash burgers and chicken leg quarters. Amazing unit, the griddle is a bit rough for my liking so I’ll be sanding that down but that’s just my preference.
I hear you, especially if you used to the silky smooth Blackstone flattop. This is more cast iron I guess. Cheers brother.
Looks great! A spatchcock chicken was one of my first cooks on my 560.
Awesome. I love making these...
oh, the juice! that looks so mouthwatering. thanks!
So good!
Enjoying your videos. Just got my 560 and am using you as a guide
Awesome. I have so many Masterbuilt cooks. Cheers and stay tuned for my 800 unboxing and cooks!
Great looking birds Tommy!🤘 Hope you let Moly try a little piece.😁
Thanks Joe 🙏😁🙏🤙👍
Great lookin bird!!!!
Thank you kindly Dan and I hope to see you again!
Nice. Two birds will feel lotta people
Mr Floridian... Sup.
Great cook Tommy, looks delicious. Can't wait to try. Thanks for the tips on getting the skin crispy. Keep the videos coming, thanks again Sir.
Thanks. Enjoy and if you give it a go. Dont forget to post me up some Pics:)...
That's some Awesome looking birds Tommy!! Thanks for sharing. 😊👍
Thanks you Jason.
Making me hungry first thing in the morning Tommy! Love me some Spatchcock Chicken!
Haha. Thanks brother!
It looks so good, and I am always learning something from everyone of your videos thank you
I appreciate all the love. Thanks brother.
Beeeeeee-U-T-ful!! Tommy you are my Go To page for Cooking!!
Dwight. Spread the word brother. Enjoy and thanks-
Yea brotha another winner for some chicken dinner! Perfection to say the least! The color and the juices are just right on! Cheers and keepbbqing
Cheers brother.
Omg this looks awesome... now i want some chicken 8)
Thanks and thanks for supporting.
Nice bird tommy!
Appreciate that.
I'm surprised it didn't just fall off the bone! Looks great!
Thanks. Enjoy and thanks fir the comment.
Looks fabulous! Thanks for sharing Inkbird!
My pleasure! I love Inkbird;)..
Very Nice Tommy
Thanks Mike.
Good looking chickens, man...
I'm going to cook a spatchcock chicken either Friday or Saturday too!.. On my MB GS 1050!..
I'm going to try a different rub or seasoning this time around...
Btw, my first cook was 5+ lbs of sliced pork belly from Costco.
Try this recipe next time.
Olive oil, Kosher salt, fresh crushed black pepper, thyme, rosemary, (garlic).
You don't have to measure anything. Just season it the way you like it.
Get the 1050 to 400 degrees. Once it hits the temp, start grilling!
Cook the pork belly to the temperature that you like. Us, we cook it 'til it's well done or close to well done.
I allow it to sit on the chopping board for a few minutes before cutting.
Let me know how it goes!
I look forward to your next videos!
Thanks, man.
Thanks. Ill have to check on where i can get that pork belly. Appreciate the comment.
Just found you.... love your voice and choice of music. Can’t wait to make my chicken next weekend!
Thanks Kathy and I hope you stick arouind:)..
Very good looking chicken. Awesome looking skin and very juicy. Cheers, Tommy!
Dwayne. Thanks brother.
That's one heck of a meal for $16! Awesome job once again Chef T!
Awesome looking bird!
J...... thanks and i always appreciate the comment.
Really nice looking birds Tommy! Nice simple rub and came out juicy. Keep on grillin brother!
Charley. Thanks brother.
Again an amazing cook! You should try some chickens whole, stuff the rear with butter and herbs and sow it up! Really good from any oven so adding the char taste to it might be great!
Sounds like chicken kiev.... I love and miss making and eating that.
Great job Tommy! Now i wanna make some chicken lol looked really good
Kenneth. Thanks brother.
Outstanding
Bri. Thanks-
Looks great
Jason, Appreciate the comment.
Nice work Tommy as usual! Chicken looks fabulous 👍😀👊
Appreciate that
yummm! i can smell the chicken from here!
looks so tasty!#128 like!
Appreciate that.
I need this in my life!!!
You do:)..... Thanks and I appreciate you always commenting.
Nice! I think this will be on the list for the weekend :)
Marco. This is a must cook.
Awesome job Tommy love the Goodfellas reference wack the Bird! The Yard Bird looks delicious 😋🔪
Jimbo. Thanks brother. Enjoy my friend.
Lookin good Tommy!
Thanks Tom.👍
Delicious
Oh yeah.......
That looks mouth watering. I'm drooling.
Do you brine your birds prior to smoking?
Donald with Spatchcock, Never. Just control your temps and cook to that 165f and it will be as Juicy as Juicy can be.
@@thegalleryBBQ, I've done spatchcocked chicken before. But I've always brined it. Next time I'll skip that step. Your process looks incredible and easy.
That looks awesome!!
Thanks. And thanks for the comment.
Looks real good!
Appreciate that.
Another inspiration, Tommy. Did you put any wood smoke on it or just go with the charcoal? I use applewood on my chicken, but I haven’t done one on the 1050 yet. We’ve done an herb butter inserted under the skin for a super-charged flavor. I wanna try the 700F finish for the crispy skin. Great work!
No wood smoke as it's a pretty quick cook. That said, Its awesome.
great video
Thanks John.
Looks perfect! How was the all-important skin? Love the skin. What were you using for coals? I tried Kingsford blue bag, but too much chemical smoke. Then tried Royal Oak Natural brown bag, but again, too much smoke on it's own, but no chemical smell. Finally trying B&B briquets and seems like no smoke once start-up is done. What's your experience been with briquets? Thanks for doing some very informative vids.
Hi Derek. Unfortunately i'm stuck with kingsford blue bag. Looking to trying something else. Skin was perfect crispy with that nice salty flavor.
@@thegalleryBBQ That's the money!
Hell yeah. Thanks for the video!
I am just absolutely digging your videos! Can't afford a new smoker, but your techniques work on my old one. Soon as I can afford the 560 though it's bought. Don't think the missus would ever let me spend a grand on a smoker. :-) Oh, and where did you get the carving board?
15% off a Custom Board
www.haileyhome.com?p=rJu6zBsPU
Use code GALLERYBBQ
Keep checking your local HD. Im hearing the 560 goes on sale for 250 or so. Also. Thanks for the nice words and your support.
Looks fantastic Tommy. Were you using wood also?
Cherry and Hickory. Beautiful flavor.
Purdy yard birds
Thanks brother.
Sorry this is a novice question, but I noticed a lot of times in your other videos you spritz the meat down with water or water/apple juice during the check. Does chicken not need that because it's fattier? Thanks and please keep the videos coming.
Hi Zachary. That's a great question and your partly right. Also remember that you'd be spritzing a skin instead of say a piece of meat. Also if you did spritz the chicken it'll be very hard if not impossible to get that crispy skin. Hope this helps. Thanks
That looks like a whole lotta chicken deliciousness!!! Making one tomorrow along with a rack of baby backs! Was hoping to smoke them both at the same time....would the chicken smoke at 225° and still be done with the ribs? I'm thinking pull the ribs off before cranking up the temp to crisp up the skin...
I think you can just remember to pull the chicken early and blaste that temp to crisp the skin. LMK how it turns out!
@@thegalleryBBQ Oh my goodness.....the chicken turned out absolutely delicious, and the baby backs were literally fall off the bone! After 1&1/2 hrs of smoking the ribs at 225°, I put the chicken on. After three hrs, wrapped the ribs in butter, brown sugar and Sonny's sweet bbq sauce, and bumped temp up to 250°. Unwrapped them after 2&1/2 hrs, turned the temp up to 400° for 15 minutes to firm up the ribs, and then pulled the ribs off, and turned the temp up to 600 for 10 minutes to crisp the chicken skin. Everything was done at the same time. Thanks for your videos and recipes Tommy...You inspire us to step outside the box, and embrace our creative side!!
Hi Tommy. Been watching you for a while. Doing your recipes exactly as you show on my Masterbuilt 800 and had amazing results, especially your brisket and ribs were phenomenal. Except for this smoked chicken. I follow your steps and temperatures exactly as you show but my chicken turns out dry. Could this be due to the chicken i use? If I see your juices collected in your drip pan, i don’t have half of it.. anyways, greetings from Belgium. Love your video’s!
It has to be. Or make sure your temps in the pit are spot on. I mean. This is a top of the charts way of doing chicken. Ill have another soon like in maybe this coming Sunday. Stay tuned. Thats a maybe;)...
Hey Tommy. You have been giving me so many ideas on cooking with my 1050. I have always put foil over my chicken after grilling and noticed you said not to and it turns rubbery. Are you talking about wrapping or just a foil hat. I do a foil hat, should I not?
After you pull the chicken off the pit to rest don't put foil over them. The steam that builds turns into condinsation which in turn kills your skin. I like a crispy skin;)... Cheers and thanks for the question.
Where did you get the large butcher carving board?
Hailey home Follow link and code for 15% off. www.haileyhome.com?p=rJu6zBsPU
Use code GALLERYBBQ
yeah Tommy, just 2 weeks ago I spatchcocked 2 birds,,, I've seen it done by so many people and it's wonderful,,,,, the backs and gizzards, hearts etc. we wrap separately and cook up for our dogs,,,,,, de-meat the backs, and add the C-kin to they're meal,,,,,,, since they've been "smelling" that wonderful C-kin cooking all of that time, we want to give them a "reward" for guarding and being "good dogs"! Looked great Tommy,,,,, hey with all of that C-kin fat, in the bottom,,, maybe throw some water, and flower, and salt/pepper, and make some good "white" C-kin gravy ? > For the breast meat?
Oh yeah on the gravy. I love catching those drippings. Molly gets well rewarded for hanging out and protecting the pit. lol. Never thought of cooking up the extras for her. Will do it next time. Thanks-)...
Nice. Only way to cook a whole chicken.
WORD!!!!
Have you ran into any issues with cook times when you put the drip tray on the bottom shelf? I did a chicken on the rotisserie on my 1050 and it took longer than I thought it would. My buddy was thinking it took longer due to the drip tray I put on the bottom shelf.
non at all...... Thanks buddy for the question!
Looks good brotha! Think I’ll try this today. My first cook on my 560. Did you cook it at 275 the whole time before cranking it up?
Yes I did I crank it when almost finished to crisp the skin.
Tommy, where does the “bad smoke” come from ? What creates it?
Hi Jack. I'm not to big on the technical side of BBQ but read this. It always helped me. Cheers and thanks for the question.www.smokedbbqsource.com/thin-blue-smoke/
Tommy, what temp did you cook your smoker at, and what was total cooking time?
275 except for the last 15 min to brown up the skin. Total may have been around 2 to 2.5 hrs or so. 165f+...
The Gallery Backyard BBQ perfection. I take mine off at 161 because I subscribe to the rule that it just needs to be above 150 for 4 consecutive minutes :)
Where are people getting the 1050? The site says they aren't even available yet.
Bass Pro had them on their website yesterday available to ship. I picked one up last week.
Did you brine first
Not on this recipe.
Anyone looking for the Masterbuilt 1050 Bass Pro shop has them online
AWESOME FIND. have you posted that at the Masterbuilt Group??
No I haven't but can you please im not on the form
@@henrylewis7652 will do.
Drop in and say Hi. Masterbuilt Gravity Series 560/1050 Unite ---- facebook.com/groups/264734041353275/
Hey Todd like my new LLC name... ??
Bob Cooney the " Crazy Man "
Bob Cooney
Salt Lake City Utah
Love it Jim...