@@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.
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.
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!
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!
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!
@@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.
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
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.
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.
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.
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 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/
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;)...
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?
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 :)
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-)...