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hi everybody today we are going to make some spachcock chicken on our weber kettle
charcoal grill.
what the heck is spatchcok chicken? well it's simply a chicken
that's had it's backbone removed and butterflied flat so that it will
cook evenly
werid normally you might have trouble cooking the ties in the pressed for the
right temperature walt cookie pictured temple well this will solve that problem
what you get that backbone cleaning removed
one internet chicken overtly flat
picture palm downright in between the two brass of the check-in n give a press
now that we've got our tickets patched act it's almost ready to go one less
thing that i'd like to do before i brian that is too
look turn it over and remove some of the excess fat
all i just take my kitchen shears and trim away and uh... you can just choose
which you'd like to travel what you'd like to leave some of this fed is gonna
course render out as you grow up
we're using a very simple brian today consisting of half a cup of coffee shop
after couple brown sugar
a tablespoon of garlic powder and a tablespoon onion powder and probably
about one or two tablespoons of were fish are sauce that we're gonna added as
well
once we get our ingredients in our two gallons of black bag along with four
cups of water
how we're gonna close that bag up
an organist shaking back and forth to get those ingredients
well next to me it that's all that sugar dissolved before we put our checking
into the bag
now that we have our chicken
in the brain we're gonna get the air out of the bank seal it up nice and tight
and put it in the refrigerator for about three to four hours i do like to rinse
it off one stab writing period is up
and then we're gonna look like our favorite road to both sides of this
check and before we put it on the grill
and get that road
on is much of that area is possible
and put it back in the fridge while i get our grill ready
are grown setup today is going to have
charcoal on both sides of the grill
within open space in the middle
this is gonna allow us to have a heat source on each side of the chicken so
that it cooks evenly
i'm down in a poor about half of the lit charcoal in the each of the charcoal
baskets the drug each side of the grill
this'll give us more than a couple hours worth of comp time and that's plenty for
what uh... we're gonna be cooking here today
and not to play some aluminum foil in the middle
between the charcoal baskets this'll help catch any of the drippings that
will be coming up the chicken and egg
help us out with a little easier time for clean up after were done
the great deals on next see notice i've got the temperature probe for my
maverick ichi seven thirty two remote to monitor
i do like to keep track of what the cooking temperatures and we're looking
for an average temperature of three hundred fifty to three hundred seventy
five degrees today
okay we've done all the hard work now it's time to put that chicken on the
grill who want to make sure that there's no
part of the chicken is overhanging directly over the charcoal sold that
uh... it will learn when to make sure that we push that all into the middle of
the grill
and i'm gonna put my temperature probe into the diet
and we're going to be looking at course
for eight temperature of at least a hundred and sixty five in the friday
at that point i'm going to start checking the temperature of the other
parts of the chicken as well
okay it's been a little over an hour
and we are reading
a hundred and sixty five degrees in the tied
and it takes on
other temperature readings with might there have been just to make sure we're
where we want to be i wanna see close two hundred sixty five in the brasses
wealth and actually it's reading about hundred forty-five so i decided to keep
the chicken on for just a little bit more time
okay after another ten or fifteen minutes we were where we needed to be
temperature wise in we took the bird off and decided to carve it up
take a look at how did you see this stricken turned out to be it was
definitely one of the juiciest chickens that uh...
that i've cooked a date in the flavor was really great the uh... brian
ended just a little bit him assault to the needs of the check-in without making
the uh... outer skin too salty and all the rug just added a nice
good barbecue flavor and uh... it was really delicious
this is a great way to prepare a chicken if you're looking to
do something a little different
and take a look at the
monster that was in this breast me
just unbelievably moist
again super delicious
in a great way to prepare your next check them
okay then i'll wrap up this tax cut chicken video
thank you very much for watching
and we will see you
next time