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Thanks Aaron for this great recipe. Worked a treat for me - I have a 47cm kettle and used 3/4 of a weber chimney starter full of briquettes. I put a pricked lemon in the chicken cavety to add moisture. Also after the chicken was done and resting under foil and a teatowel I drained the veg (saving the juices for a sauce) and put the roasting tray on cooking grate to crisp up. When carving I removed the skin and put that back on the Weber for a few wins. Was delighted with the results, cheers!
Great cook and comprehesive instruction in under 4.5 minutes all killer no filler 😎 I'm gonna follow this cook as my first with a rotisserie in the kettle later today. 😋
Update: this worked perfectly with rotisserie too. Weber kettle setup coals as in this video, with all vents open held steady 430F for entire cook (only over an hour).
Did this today.. best chicken I've ever cooked, nay best chicken I've ever eaten. Moist and extreamly flavoursome, used some beech wood to the coles to add smoke.
I'm just about to use this technique but I've brined the chicken overnight in a salt, honey, pepper cloves brine and I'm going to add a little smoke with my apple tree prunings from last year. Thanks mate and cheers.
Good video! I did two in the weber on Sunday I wacked some water a a drip tray too as I was concerned it might dry out as I hand t stuffed them like I normally do! Clearly not needed based on this video
Thanks for the video. Typically I go to 175F to break down connective tissue. To keep the chicken moist I stick a few thin slices of butter under the skin between the breast meat, and I still get crispy skin.
This has become a family classic I have been making it at least weekly and with a 22” Master-Touch I easily roast two chooks in there at a time plus the extra drippings makes the potatoes taste amazing 🤩 thanks for the video ❤ I decided not to buy any rotisserie chicken gadgets after trying this out 🎉
Cheers guys! I did it like this and it was a total success at home. Quick question, if I throw another bird inside the same size (so 2 birds at the time), would it need the same briquettes and time or will it need more of both? Thanks!
Nice video. You should season the bird before you bind it and prevent the skin on top at the end from burning by using aluminium foil. Cheers from Austria ! 🇦🇹
Cheers for the post. Good knowledge to pass along as always. I've seen some people use a brine before cooking which looks to make poultry meat more moist and give it some more flavour. Have you tried that yourself and any tips if you have?
Hey man I love your videos!! I always have troubles with my coals in the baskets. The ones on the outside of the basket always seem to burn out and die and it's just the one left in the middle doing all the work leaving my temp to drop. Any tips would me much appreciated!! Thanks heaps, Tim
@@LownSlowBasics He IS! But I am am indebted to you for the things I’ve learned from your awesome videos and you are Aussie! Keep doing what you’re doing and always be yourself. 5 years from now your subs will be in the millions like his. 👊🏽😉
If I wanted to add a chunk of smoking wood, would I add it at the end of one of the baskets directly on the coals or put it on the grill above the coals?
I would add it at the beginning. The meat will stop taking the smoke once the outer portions cook through. Start with a little your first time and adjust from there. And wood directly on coals. I like using smaller chips soaked in water for 10 minutes to reduce flame up.
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I love this recipe. I actually stuff half an orange in the cavity before I truss it the squeeze the other half over the bird before I season it
Thanks Aaron for this great recipe. Worked a treat for me - I have a 47cm kettle and used 3/4 of a weber chimney starter full of briquettes. I put a pricked lemon in the chicken cavety to add moisture. Also after the chicken was done and resting under foil and a teatowel I drained the veg (saving the juices for a sauce) and put the roasting tray on cooking grate to crisp up. When carving I removed the skin and put that back on the Weber for a few wins. Was delighted with the results, cheers!
Tried this today
Best chicken I’ve ever done in a kettle
And the veggies in the drip tray turned out killer
Great cook and comprehesive instruction in under 4.5 minutes all killer no filler 😎 I'm gonna follow this cook as my first with a rotisserie in the kettle later today. 😋
Update: this worked perfectly with rotisserie too. Weber kettle setup coals as in this video, with all vents open held steady 430F for entire cook (only over an hour).
Very nice!
I love this channel. So many of us use the kettle to do all our bbq on and your channel helps a lot. Keep cookin in that Weber. 👍🏻
Cheers legend
So true! Keep it up. Weber is warming up for this exact cook
Did this today.. best chicken I've ever cooked, nay best chicken I've ever eaten. Moist and extreamly flavoursome, used some beech wood to the coles to add smoke.
I'm just about to use this technique but I've brined the chicken overnight in a salt, honey, pepper cloves brine and I'm going to add a little smoke with my apple tree prunings from last year. Thanks mate and cheers.
Such an awesome content creator, bang on, no stuffing about. Keep up the good work brother
Cheers mate!
Good video! I did two in the weber on Sunday I wacked some water a a drip tray too as I was concerned it might dry out as I hand t stuffed them like I normally do! Clearly not needed based on this video
🔥🔥🔥
Did this yesterday, juiciest chicken I've ever had, awesome channel.
Thanks for the video. Typically I go to 175F to break down connective tissue. To keep the chicken moist I stick a few thin slices of butter under the skin between the breast meat, and I still get crispy skin.
Nice mate! I definitely agree, especially if I’m doing wings I’ll go up to 185f
This has become a family classic I have been making it at least weekly and with a 22” Master-Touch I easily roast two chooks in there at a time plus the extra drippings makes the potatoes taste amazing 🤩 thanks for the video ❤ I decided not to buy any rotisserie chicken gadgets after trying this out 🎉
Fly is back in your video😆
But honestly that chicken looks amazing!
Man the flys are RIDICULOUS right now!
Haha, I don't blame them if they smell your BBQ all the time😆
I’ve got a question; what drove you to use that knife to slice the meat?
I hadn’t used it in a while. Definitely a bad choice 😅
Thanks for making and I'll see you next time
🙏
Great to see some chicken on the menu 😋
Cheers mate!
Thanks Mate. Its great that you go back to basics every now and then. Awsome content I really appreciate it. Cheers
Thanks mate 🙏
Looks great. What charcoal are you using? They look uniform in size.
You can’t beat roast chicken off a Weber especially the kettle 👌👌👌
Couldn’t agree more 🙏
I've heard the same, now time for me to test it out. 🤙🏾
Cheers guys! I did it like this and it was a total success at home. Quick question, if I throw another bird inside the same size (so 2 birds at the time), would it need the same briquettes and time or will it need more of both? Thanks!
Great tutorial buddy that chicken came out amazing 👍👍
Cheers mate! Was super tasty.
Nice video. You should season the bird before you bind it and prevent the skin on top at the end from burning by using aluminium foil. Cheers from Austria ! 🇦🇹
Cheers mate
love yer work. glad you didn’t smoke it as that is pretty much the same way i have cooked it.
Nice mate 🔥
Cheers for the post. Good knowledge to pass along as always. I've seen some people use a brine before cooking which looks to make poultry meat more moist and give it some more flavour. Have you tried that yourself and any tips if you have?
I haven’t played around with that myself. We brine for competition and use the heavenly help chicken brine which is very nice though.
I did a 24 hour brine last week and it turned out slightly moister than my usual unbrined method, don't think I'll bother again
For a beginner like myself are you adding more coals during the cook if so when and how many ??
Great vid brother!! SteakShooter is so versatile! Bird looks delicious 😋
Thanks mate! Absolutely love it on chicken hey.
chook on the kettle is the best, back in the day the go too on the kettle, and is still now
100%
Great idea with veggies!
Chicken looks good! How does it compare to smoking it low n slow?
I haven’t done a whole chook low n slow. I’d be worried about rubbery skin.
Hey man I love your videos!! I always have troubles with my coals in the baskets. The ones on the outside of the basket always seem to burn out and die and it's just the one left in the middle doing all the work leaving my temp to drop. Any tips would me much appreciated!! Thanks heaps, Tim
Hey legend! What brand are you using? Have you tried other brands/types?
Hey mate, do you stuff it with anything?
Do you get a good even cook with your exhaust in that position?
How does the drippings from the chicken affect the veg? I wanted to try this but worried the veg would be crispy on top but soggy underneath?
To be honest, we’re a touch soft underneath. Can always put them on a cake rack in the tray.
@@LownSlowBasics yes I didn’t think of that, now I’ll give it a crack!
The Aussie ‘Malcolm Reed’ 👍🏽👍🏽👍🏽👍🏽👍🏽 🙂
He’s the king!
@@LownSlowBasics He IS! But I am am indebted to you for the things I’ve learned from your awesome videos and you are Aussie! Keep doing what you’re doing and always be yourself. 5 years from now your subs will be in the millions like his. 👊🏽😉
@@princeofd6612 appreciate the kind words legend!🙏🙏🙏
Looks amazing can you do the same thing with a Turkey?
Pretty much. Just a lower heat and longer cook :)
Thanks very much for your advice very much appreciated 👍👍👍 cheers
Chur Sunday roast tomorrow, few good tips there
If I wanted to add a chunk of smoking wood, would I add it at the end of one of the baskets directly on the coals or put it on the grill above the coals?
I would add it at the beginning. The meat will stop taking the smoke once the outer portions cook through. Start with a little your first time and adjust from there. And wood directly on coals. I like using smaller chips soaked in water for 10 minutes to reduce flame up.
Hi mate. From Adelaide. I follow a lot of your cooks.
Dud you bring the bird up to room temp before cooking? Cheers
Did*
Looks the goods! 🤤 Did you brine it before hand? Or just straight from the butcher’s?
Just straight from the butchers 😀
@@LownSlowBasics Dayymn! I’m doing one asap
Hey mate good looking bird. I would have thought you’d baste it at least once with butter or something.
You definitely can if you want but just wanted to show the very basics can still get great results
This is my lazy Sunday roast go to. So little effort for beautiful, juicy charcoal chicken 🍗
🔥🔥🔥
If I was to do 3 chickens what would time be?
Perfect mate. Not a huge MSG lover but there is no doubting the rubs are great tasting.
Cheers mate.
How good is a roast buzzard simple yet so tasty and everyone enjoys
So good!
i try to stay keto what are some other veggies that would go good with this in place of taters
Parsnips are always good!
pleased chicken looks like your delicious.
By the time my coals have turned white and I put them on the BBQ the heat just drains down to about 200'
🤘
Are you using lump or briquettes? And are u using a chimney?
What do you do for a job?
Between RUclips & selling bbq rubs. Mainly RUclips.
Nice video, wrong knife:) that for bread. Better not to have jagged edge for meat . Chicken looks so good
When I do a chicken in the weber, I inject the legs and chest with sprite :)
I’ll have to try it!
somethin about a chook on the webber fuckin beauty
Unreal hey.
All great except using the bread knife to cut the chicken 😅
I would leave my wife for a taste of that beauty.
This comment 😂
450f, isn't that a bit to hot 🤔
Is there a FLY on the table on minute 1:11...that is not very clean and healthy
Sorry I’ll ask him to leave next time.
Thanks mate. But don't slice the bird with a bread knife. 🤣
2:30,
That skin looks unreal. I could eat a bowl of that alone
Oh so good!
Best chicken salad I ever had had sliced up skins in it. Great for the leftovers.
You ruined it by using a bloody bread knife mate!🤷🏻♂️
😆