Today Adam and Rhett show you how to smoke a whole chicken on the Big Green Egg. This is a classic way to prepare and cook a whole chicken BBQ style. Eat Stuff.
Love the vids, food and do overs! Got a mega BGE and for a party tonight it's two chickens (tagine / lemon / honey) and whole onions. (Another cook is bringing a lot of extras - carrots, spicy spinach, stuffed peppers, etc) Great tip on the spray bottle
Get one. Just do it. You’ll add years on the life of your stove. You just won’t be using it as often. BGE is awesome. I use it several times a week at our house
Hello! Just watched your video and I am pleased with it. Please can you give me the name of the ingredients that you have used to smoke you chicken? Thanks in advance. Well done!
Took me a while to find an actual smoking technique for smoked chicken. All the rest are just cooking over charcoal at 350. Is that smoking? I don’t think so. Want to reverse sear a huge tbone at the same time so cooking at 250 was a big deal to me. Thanks for the video
Man, I just found this channel and watched all the videos. I didn't look at the date they were created thinking this was a newish channel... Guys, please, get back to making some cooking videos. These have been my favorite grilling videos yet (Next to Aaron Frankins that is).
Matthew Sherman, CPA I prefer brining to get more flavor inside - but the catch pan they are using here has liquid in it also and steams while smoking so it stays juicy too.
Hey! I’m from Georgia and tri-tip is just making its way down here (crazy right?). Would love to know how you like to cook it. I’ve only cooked it once and am still learning. Love a good salmon filet on cedar plank though. Thanks for reaching out!
Can you please share with me the recipe for the spray of the apple juice, balsamic vinegar, olive oil. We want to made sure the quantity for each ingredient. Thank you
The back bone after smoking it with the halves of the chicken would be good for soup... Just boil the smoked back bone in with the soup, almost any soup.. yhee just need the marrow extracted out of it in the soup
Hey man, again love these videos.. It would be super helpful for newbies (like myself) to know what EGGcessoreis youre using in the grill.. I see a drip pan, but what's under the drip pan? is there water in the pan?
Thanks for the feedback! I'm working on an accessories video. I should have talked more about the drip pan. It's a simple foil cake pan with water in it. Costco sells a product called "half size steam table pans" that work really well too.
Hi! I really just eye ball it. If you’re using balsamic, just don’t over do it with that. You can try different ingredients like beer, hot sauce, apple cider vinegar, oil, water, apple juice. Fun to experiment.
I was just watching some guitar amp videos on Rick Beato’s RU-vid channel and the guy filming looks just like the guy from his video. Is that the same person?
Ever thought of putting rub under the skin in addition to atop the skin? Many folks don't eat the skin and thus pull off all the flavors of the rub. Under the skin helps to penetrate the meat with the rub. FWIW.
Great question! I love the way the chicken turns out at low temp, BUT the skin is way better at higher temp. This question definitely has me thinking about making another video.... thanks!
Also worth mentioning....I’ve noticed that thigh and wings come out with great skin with a decent amount of smoke at low temp....seems like a whole chicken comes out with better skin at 350 or 375.
bernhard kohl in a competition I did years ago, this team next to me was also using Myron Mixon smokers like the one I had and for their chicken, they crank the heat up to 350 for the last part of the cook to crisp the skin.
Lols. The same thing happened to me a couple of years ago. I came back to this video today because I do have a green egg and I've used this recipe several times and its awesome and I'm smoking some chicken today. That said, I have a daughter with a blood disorder requiring monthly blood transfusions at CHOA Scottish Rite in Atlanta. I met Adam in a transfusion room at CHOA where he was voluntarily coming in and playing/singing songs for children who are cancer/blood disorder patients. I talked to him for along time that day. Super nice guy. Fast forward a year and I'm looking for a technique/recipe for smoking chicken and ran across this video and tried it. I kept thinking to myself, dang that guy looks familiar. I finally did my research and realized it was the same Adam I had met at CHOA. I do wish they would revive "Chips and Charcoal", but props to his kindness and time supporting sick children.
Odd.....the title of this video (why I chose it) says how to smoke a chicken. There was no mention of the word "smoke" at all, no mention of smoking, what chips etc.......time to move on, glad I set the playback speed to 1.75 as most of this was not worth listening to. The opening lines from the first "dude" should have been a clue....
This is exactly how NOT to smoke chicken. This will give you tough leathery skin if you cook this low and apply the baste. Chicken needs to be cooked at 325-350, not 225 and there’s enough fat in the skin to not spray. Terrible instructions....don’t believe me, try for yourself!
