Chef Tom we are new to the Kamado Joe Classic II and just tried your rotisserie chicken recipe today and it was simply outstanding...by far the best rotisserie chicken I have ever served. My biggest regret is not having the Kamado Joe sooner in my life. Three close friends also bought after my recommendation and now we share tips, recipes, and many pictures and videos! My poor Weber gas grill is looking pretty neglected but I honestly don't miss it. Thank you again we were thrilled and now are full!
Nice recipe I dryrub my chicken only with salt and pepper over night in the fridge, in and outside, and I put the cherrywood under the coal from the start because I don't like it if the wood catches 🔥start with 60 and on the last 10 minutes with 90, nice video like all others I have seen from u !
Totally off topic from the video (however I gotta say this made me hungry for chicken! Haha!) but you guys should do a outtakes/blooper video sometime! I would love to see that.
I really enjoy all your videos and they have helped me out a lot with my cooking at home. If I could make a suggestion to put your videos over the top, I would like to know at the end of your videos if there is anything you would do differently next time, or what other flavors you think you would like to try with the method of cooking you chose. i.e. Oak wood instead of cherry, different marinade, different seasoning. Your professional opinion and experienced palate can offer multiple variants of flavors to add more depth to the recipes. I'm sure a lot of your viewers can also discover variations for themselves, but you may know flavors that work well together that we don't and that, to me, is interesting.
Good looking bird! Was wondering if you've ever used everglades seasonings on any product. I've been hearing that the cactus dust rub is pretty good for poultry.
What BBQ Cooker should I get. I want something I can slow smoke and still sear burgers and steaks. Im torn between Yoder YS640 and the Kamado Joe Classic II. Build quality is also very important to me. If I am going to spend the money I want it to last.
I would lean toward the Yoder Smokers YS640 for one main reason, it has 1,070 square inches of cooking space which means you can load it up if needed, but it isn't so big that you would feel bad about firing it up for a few burgers. Both are amazing units and we love cooking on both, but the extra space on the Yoder is amazing. Also, the Yoder is made in America, which might also be of interest to you. Thanks for watching!
Thank you, the cooking size is definitely something to consider. Is the YS640 available to be mounted as a built in bbq? Like integrated into an outdoor kitchen.
Chef Tom ...please consider a high heat roasted pork butt/picnic with some nice cracklin' on it...?! Been thinking about how to roast one on one of my grills/bbq
The best BBQ channel worldwide.....
Thank you very much!
Bernd Wiesmann yes
This channel should be 100x more popular.
Chef Tom we are new to the Kamado Joe Classic II and just tried your rotisserie chicken recipe today and it was simply outstanding...by far the best rotisserie chicken I have ever served. My biggest regret is not having the Kamado Joe sooner in my life. Three close friends also bought after my recommendation and now we share tips, recipes, and many pictures and videos! My poor Weber gas grill is looking pretty neglected but I honestly don't miss it. Thank you again we were thrilled and now are full!
Chef Tom, just wanted to let you know that you thoroughly kick ass and I have been binge watching since I found this channel.
That's a great looking chicken. I don't know about anyone else but I'd like to see chef tom do a breakfast thing sometime.
Nice recipe I dryrub my chicken only with salt and pepper over night in the fridge, in and outside, and I put the cherrywood under the coal from the start because I don't like it if the wood catches 🔥start with 60 and on the last 10 minutes with 90, nice video like all others I have seen from u !
This all I'm going to watching all summer love your channel bro
Nicely done. You make it look so easy. Looked delicious
Totally off topic from the video (however I gotta say this made me hungry for chicken! Haha!) but you guys should do a outtakes/blooper video sometime! I would love to see that.
We have thought about it... so maybe, if we can find the time. Thanks for watching!
@@allthingsbbq Do it! You can put like 30 seconds at the end of videos... That'll be awesome!
Rotisserie is the way to go... that was a good juicy looking bird. Nice recipe. Thanks!
We love rotisserie birds... it's a nice change of pace from our standard spatchcocked birds. Thanks for watching.
Awesome as always Chef Tom
master cooker right here
Thanks for watching, we appreciate it!
Great videos, some of the best I have seen! Thank you!
That bird looks fantastic 🖒🖒🖒
Nailed it. Looks great.
I really enjoy all your videos and they have helped me out a lot with my cooking at home. If I could make a suggestion to put your videos over the top, I would like to know at the end of your videos if there is anything you would do differently next time, or what other flavors you think you would like to try with the method of cooking you chose. i.e. Oak wood instead of cherry, different marinade, different seasoning. Your professional opinion and experienced palate can offer multiple variants of flavors to add more depth to the recipes. I'm sure a lot of your viewers can also discover variations for themselves, but you may know flavors that work well together that we don't and that, to me, is interesting.
Almost 500k subs’ cmon!!!
You guys should do a prime rib using this setup for the holidays.
I just got my smoker today it took me a while to build it and it took me a while to season it to can't wait to do my smoked wings tomorrow
You guys are awsome..also you have joes in stock.
Holy shit that looks amazing!
Thanks!
Best. CZcams. Channel. Ever.
Thanks!
looks great man. can you do some seafood recipes when you get the chance? been dying to try some on my Joe but don't know where to start lol
Nice cook
Hey Chef Tom, ever make cracklin or jerky?
Beautiful.
Hey Tom love your channel!
Any chance you could post the link
for the thermometer you use please?
Love this channel
Thank you!
Good looking bird! Was wondering if you've ever used everglades seasonings on any product. I've been hearing that the cactus dust rub is pretty good for poultry.
desserts on the grill!!
Man i just wanna ask you...whats the ingredients of the marinade with the solid parts??? And btw you work is AMAAAAAZING...keeep up bro! 👍🏻
Great video, but I did notice the new Joe lid not staying open for you, is there a problem with the spring?
any tips on where to pick up bbq tools, like basters, Injectors, and other smoker accessories?
also, very informative, I love your videos! they always make me hu ngry for good bbq.
Really like all the videos you guys put out! Would like to see what you could do with wild game meat.
Need that GRILL!
We have one when you're ready! :)
He pulled a sneaky on us and changed outfits at the end
Tom, your videos are outstanding! Keep it up.
What BBQ Cooker should I get. I want something I can slow smoke and still sear burgers and steaks. Im torn between Yoder YS640 and the Kamado Joe Classic II. Build quality is also very important to me. If I am going to spend the money I want it to last.
I would lean toward the Yoder Smokers YS640 for one main reason, it has 1,070 square inches of cooking space which means you can load it up if needed, but it isn't so big that you would feel bad about firing it up for a few burgers. Both are amazing units and we love cooking on both, but the extra space on the Yoder is amazing. Also, the Yoder is made in America, which might also be of interest to you. Thanks for watching!
Thank you, the cooking size is definitely something to consider. Is the YS640 available to be mounted as a built in bbq? Like integrated into an outdoor kitchen.
What temp is this bird cooking at? Just stumbled onto channel and wow!. KUTGW Chef.
What's the max weight you can usually do a bird with the rotisserie? Could you do a medium sized turkey this way?
The Joetisserie can handle 50 pounds, so that won't be an issue at all.
Where can I get those deflector plates from?
Nice
You're the man Tom! Been sub'd to the channel for some time. Hope to hang out one day.
I like to work Kerry Gold herb butter under the skin.
awesome bird. *runs to Costco
Do you ever find that this creates a chicken that's "over seasoned"
that bite Mmmmmm I wish I lived wherever this guy lives, I just want the smell on my clothes. I love how he's so calm explaining everything.
Chef Tom ...please consider a high heat roasted pork butt/picnic with some nice cracklin' on it...?! Been thinking about how to roast one on one of my grills/bbq
I wish there was music on this video...
What kind of injector is that?
how about smoked deer ?
sskai84 could be tricky but would be good to see how he would do it, not a very fatty meat so could be dry if done wrong
send me one of those chickens
can you make a slav burger?
Looked a little dry to me. Take it off at 160 because it will still come up in temp after you take it off the grill.
I appreciate what you do with injections and rubs, but in my opinion, chicken is best with salt and pepper only.
Chef tom has a smoker/grill under his man beard
Don't tell his secrets... :)
lamb shoulder.
Added it to our list. Thanks for the suggestion.
Human!
😍😍😃😃😄😄😄😄 ummmm
Chef Tom= food porn
make some hot dogs!
Lol vegans are missing out!!
hey chef Tom great juicy chicken but your videos are to slow and it makes it boring to watch.
Stuart Pearson 5 don't watch then