Thank you so much. I found a new way to make grilled chicken. it's absolutely fabulous.this is my favorite channel. I've learned so much. and I've enlightened my taste buds so much!!!! thanks to all of you. and your wonderful work.
This is another great recipe from this channel. I've made this a couple of times, and I've been very happy with the results. The times quoted in this video are pretty much spot on.
Roast chicken is special dish for fitness as it contains lot of proteins and its totally healthy. The whole scenario of roasted chicken depends upon marination and specifically the grilling process
I have never been able to master the fine art of tucking the wing tips under the chicken. It looks so easy in videos. But, I always have to resort to kitchen twine on the wing-end to keep them from flaying out. Looks delicious. Now, I wish I'd opted for a chicken for Memorial day.
Interesting Apparently he used Dry wood chips? I’m curious to try that exactly how he did it! And I appreciate him explaining the temperature at the different points in the cooking process! Good stuff!
I was a bit taken aback by that as well, but it worked great! I did put in about a cup of chips in the packet, to be honest. I used a gas grill and put the packet on the grates that were over one of the active burners.
Coals over gas for this ANYDAY! Simply the easiest way to do this recipie. I use a smaller barrel BBQ for this instead of a globe BBQ, and can do 3-4 chickens easily, as well as only 1. Using a temp gauge is the only way to go, but make sure the probe is cleaned well between uses'!
If you have three burners, get the two outer ones hot enough to get a temperature under the lid similar to how you‘d roast a chicken in the oven and put the chicken in the middle for indirect heat. If you only have two, I guess you need to flip it on the cooler side mid cooking for more even cooking. Dunno how you‘d do a little smoke on a gas grill, you probably know better than me.
It should be no different. Fire up the burners on the right and the left, but leave the center off. Put the wood chips on one of the sides and follow the directions as if it were coal. I would turn down the burners so they're medium when you move the chicken directly over them, which may be too hot and may burn the skin.
Then let it rest 15 minutes. If your store is like mine, you’ll be hard pressed to find a chicken under 5.5 pounds and one of those big birds can rest 20 minutes and not be too cold to enjoy. Where these cooking shows get these 4 pound broilers is beyond me.
Nice. But in future videos, consider the audience. In this case include a 30s cutaway for gas grill directions or explain that it's a charcoal grill in the video title/description
Well there was a hell of break up with the Founder. Might have something to do with it. Christopher Kimball now has Milk Street but the divorce was nasty.
Either this video is fake or that bird is cold AF when they are eating it. No way an uncovered chicken stays warm after 20 minutes. Also, with the breast at 160, I guarantee the drumstick joints are still raw. Without spatchcocking either you dry the breast or get raw brown meat.
The chicken that he carved had darker skin than the one on the grill. Was that the same chicken? Not trying to sound like a tin foil hat, but it looked different.
@ Sandra H When (or if) the presenter switches the item they’re presenting they would usually announce the change and explain why! The chicken they carved looked obviously darker than the “finished” product on the grill. This is very disingenuous & misleading if the old switch-a-roo was pulled unannounced!
@@sandrah7512 I understand that they do this but the real problem that comes from them switching the chicken is that if we follow the recipe which chicken are we going to get?
Now you started breast side down she asked you if it's breast side up you said breast side up Major video blooper can't believe you guys didn't fix that.
@@DJaquithFL chicken needs to reach an internal temp of 165, if you want to be absolutely sure any possible pathogens are killed instantly, yes. If you roast or pan-fry something, especially something with a large mass, the surface and outer area of the meat is way hotter than the center. Because it has a large mass, it retains heat better and heat becomes uniform by traveling from hotter to cooler areas. This can raise a piece of meat‘s temperature by 5-25 degrees fahrenheit, depending on how hot you cooked something and how big your piece of meat is. Something like a chicken of the size in the video will easily get to 165 in the center.
@@paperbackwriter1111 .. They made a mistake the guy has dyslexia or something and reversed his numbers. My son-in-law owns a restaurant you want 156° chicken?? Look up the USDA's recommendation. No this is clearly a bad error that needs to be corrected, people are going to get sick or worse with this misinformation.
Missing your ideal temperature by 1°, twice in a row? Whoever's in charge of programming that thermometer needs, at the very least, a stern talking to. Drawing and quartering might not be out of place, but at least a stern talking to.
It is painfully evidence send Dan knows nothing about grilling, smoking, or cooking chicken or anything else for that matter, outdoors! Do you all need to keep him inside with the rest of the girls!
