I MADE HOT CHICKEN AGAIN (BUT WAY BETTER!) | Smoked Nashville Hot Chicken! | Fatty's Feasts

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Hey y'all and welcome to Nashville!! To celebrate my move, I decided to make the staple recipe of this amazing city. About a year ago, I did this same recipe. It was good, but could definitely use some improvement. After moving down here and eating hot chicken basically every day and studying the experts, I've made some tweaks to my original recipe, which I show you here. If you like hot foods, this one will make you sweat a little!
Chapters
00:00 Intro
01:39 Brining the Chicken
03:52 Rubbing the Chicken
05:26 Gettin it Smoked!
06:01 About my Move
07:13 Poor Wood Choices
09:07 2 hr Check In
10:21 Making the Sauce
12:41 Saucing the Birds
15:05 Taste Test
17:35 Final Thoughts
Here is the link to my original hot chicken video:
• SMOKED FAMOUS NASHVILL...
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Опубликовано:

19 май 2024

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Комментарии : 49

@FattysFeasts 6 месяцев назад

Here is the link to my original hot chicken video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-k-sxBYv__ks.html What else should I make on the smoker? Let me know your ideas below!!

@peterdebrino8290 6 месяцев назад

Welcome back my friend, glad to see you are up and running, looks like very nice weather there, its a blustery 36 degrees back here in CT. cant wait so see what your gonna make next. Stay Safe..

@FattysFeasts 6 месяцев назад

Thanks bro!!! Idk if I told you, but the cutting board is still alive and well 😂 It's starting to get a bit colder here, but I keep comparing the CT weather and I can assure you I don't miss it LOL

@Merricks_Meat 6 месяцев назад

Definitely going to try this on the smoker- welcome back! New set up looks great

@FattysFeasts 6 месяцев назад

Thanks man! Still a work in progress, but it's coming along! Let me know how it goes!

@Lettuce-and-Tomatoes 6 месяцев назад

You have a spectacular backyard!!! The video looks great. I don’t have time to watch it all now. I’m looking forward to watching it tonight.

@FattysFeasts 6 месяцев назад

Thanks! I really lucked out with this location. Great yard, 10 min from downtown and the airport. Couldn't ask for anything better!

@anthonyhineline875 6 месяцев назад

Welcome back, I'm a beginner and I have learned alot from your videos

@FattysFeasts 6 месяцев назад

Welcome to the smoking world! Glad I've been able to help you out! Let me know if you have any specific questions!

@shawnhogan1198 6 месяцев назад

Hell yeah, bout time, welcome back 🙏

@FattysFeasts 6 месяцев назад

Thank you!!!

@sdlittlefield 6 месяцев назад

Welcome to TN! Great to see you back. I work in the Donnelson/Hermitage area and have purchased a variety of wood from different sources with mixed results. You should try Tennessee Mountain Farms. They are out of the Crossville area and will deliver here to Nashville (Cooking wood or firewood).

@FattysFeasts 6 месяцев назад

No way! I'm actually in Donelson right off of Lebanon Pike! I just looked them up. Seems pretty far. Does it cost an arm and a leg? And what would be their minimum amount to deliver?

@sdlittlefield 6 месяцев назад

@@FattysFeasts ...my office is on Lebanon Pike Circle (just West of Briley Parkway)...My experience with them has been positive. The wood is well seasoned and I've had no issues. They sell a rick (I'm use to cords) for $175..(Hickory/Cherry/Oak). I sent them a message to inquire about shipments to Nashville.

@sdlittlefield 6 месяцев назад

Yes they deliver to Nashville. Spoke with owner today....cooking wood and firewood

@FattysFeasts 6 месяцев назад

Oh sweet! You didn't happen to get a price range did you? I'll call them after the holiday.@@sdlittlefield

@FattysFeasts 6 месяцев назад

Oh wait disregard my last reply. Yeah you're literally right down the street from me then. That seems pretty reasonable. I'm in the same boat with cords. Wood prices have really skyrocketed. @@sdlittlefield

@siegfriedderheld7806 6 месяцев назад

Great to see you back, Josh! I’m glad the move went well and hope you’re kicking *ss in your new digs. As an old fart, I’m leery of frying anything, so, this is going to be my next smoke. Stay f-k-n awesome!

@FattysFeasts 6 месяцев назад

Let me know how it goes!! And thank you for the kind words! I'm the same way. It's air fried or smoked!

@shonhatley541 6 месяцев назад

I'm so glad to see you back in business. I was hoping you would do another Nashville chicken video when you got settled in. I've missed ya, brother. So, can you brine, smoke, then fry the chicken without losing any smoke flavor? I'm just wondering if frying takes away from the smoke. Hot oil goes deep.lol Once again, I'm so glad you're back, Josh. Please keep'em coming.

@FattysFeasts 6 месяцев назад

Thanks man! Missed you too! That's actually a really good question. Maybe if you smoked it very low for a few hours and then fried it? But then again, chicken doesn't need to cook for very long, even on a smoker. My main concerns is you'd have to coat it in breading and all that, I may be a little concerned about food safety and getting it browned on the outside without overcooking it.

@grumpysgreatoutdoors 6 месяцев назад

Welcome back dude. Welcome to the south. Fixing (that’s southern for “I’m going to”) to start my own channel in the near future. Best of luck with yours!

@FattysFeasts 6 месяцев назад

Thanks!! I love that term actually. Gotta start using it. If you need any channel tips, let me know. RU-vid can be a complicated game lol

@grumpysgreatoutdoors 6 месяцев назад

@@FattysFeasts actually, I do have 1 question….do you edit your. own vids and what software do you use? Yes, that’s 2 questions but I was afraid I’d wear out my welcome if I told you I had more than 1. Since I’ve fooled you, one more…..what do you use for thumbnails? You do a great job with them.

@FattysFeasts 5 месяцев назад

@@grumpysgreatoutdoors No problem at all!! I do edit everything myself. I use the free version of davinci resolve. It gets the job done just fine for my purposes, as I'm not trying to be flashy. For thumbnails, I take photos with my camera and use paint.net with some extensions. I can't recall where I got them, but I do a lot of editing on those and just use the standard Microsoft photo editing to get the colors right.

@UnknwnPlyr374 6 месяцев назад

The youtube algorithm brings me here... I'll definitely try this one! Cheerz !

@FattysFeasts 6 месяцев назад

Let me know how it goes!!

@CoolJay77 6 месяцев назад

Welcome back Josh. They look great, and delicious. Now are in Nashville, which is more traditional, butter or lard for hot chicken?

@FattysFeasts 6 месяцев назад

Thank you! I've seen most places just using oil, but I would say lard would make it way better and most people making it at home would use that!

@dennisschickling2249 6 месяцев назад

Great to see you HOME. BEST OF WISHES. Nice Work. Looking forward to seeing more Videos. #STAYSAFE #PHILLYPHILLY 🇺🇸

@FattysFeasts 6 месяцев назад

Thanks!! So glad to be able to call Nashville home now and to get back to the content!

@dennisschickling2249 6 месяцев назад

If I get to Mississippi. I'll give you a ring. How far are you from Memphis, Tennessee? ( Graceland )

@FattysFeasts 6 месяцев назад

Please do! I'm about 3 hours or so@@dennisschickling2249

@igotJesus88 6 месяцев назад

Getting good wood was a pain in my rear until I found the right person. Everyone always says it is seasoned and ready to cook with.

@FattysFeasts 6 месяцев назад

Absolutely! I had great luck in CT...Here not so much.

@bumpandrun 4 месяца назад

I have loved Louisiana hot sauce for many years.

@FattysFeasts 4 месяца назад

I feel like I've been deprived from my years living in New England😂

@lairdcummings9092 6 месяцев назад

"Viscous" is correct. i.e thick and slow-flowing. That's my idea of of a proper consistency. Oh, and I'm breaking in a brand new smoker - this recipe just went in the first week rotation.

@lairdcummings9092 6 месяцев назад

The bread serves as a 'Trencher' - similar to the medieval way of eating, in which your meal is served on a slab of dense hard bread. Some old things still have value and use.

@FattysFeasts 6 месяцев назад

Yeah, I couldn't remember if my words were correct. Common problem I have😂 Let me know how the cook goes! I personally love the bread too. The way I see it, the more soaked the better!

@shepardsmith3235 6 месяцев назад

The key is to make sure the smoke flavor does not get lost in all the brining, rubbing and basting. Id say up the smoke and cut down on the other three. Maybe just butter baste the chicken at the end and definitely dont overbrine the bird or over rub it. The two work hand in hand and have a synergetic effect which can overwhelm the smoke flavor. And somehow to maintain a bark. Id say keep the skin and put the skin side down to crisp up the skin at the very end. Do like the video a lot and its professional at a level not seen on these videos. See the lists after the intro above. Never have seen anything like this. Keep going.

@FattysFeasts 6 месяцев назад

I don't think the smoke flavor was lacking because of the brining. I think it came through very well, way more than when I originally did this video. I may have to try the skin side down method. I just wish most of the skin wasn't falling off right out of the package., which is the main reason I took it off. Thanks for the positive words!!

@hojobbq 6 месяцев назад

Were those bone in thighs ? Thank you Ted Great video

@FattysFeasts 6 месяцев назад

Yes they were. I personally believe those are the best bet!

@metrognome4049 6 месяцев назад

Perhaps the missing element was chicken fat? Next time try blanching the chicken skin after removing and then scraping the fat off the underside using a spoon and then add it to your butter/rub baste. Just a thought . . .

@FattysFeasts 6 месяцев назад

That's a good idea. Thanks!!