CHICKEN SMOKED On The SnS Grills Kettle For Smoky Chicken Salad Sandwiches
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- čas přidán 7. 09. 2024
- You can bake chicken. Boil it. Grill it. But for making Chicken Salad Sandwiches, I prefer to smoke it, and that’s what I do in this video, firing up the SnS Grills Kettle with some Cherry Wood and a 6 pound bird. The results are Chicken Salad just the way I like it.
Chicken Salad Ingredients
6 cups Chopped Smoked Chicken
½ cup Mayonnaise
1 Stalk Celery Chopped
½ Red Onion Chopped
½ tsp Kosher Salt
1 tsp Coarsely Ground Black Pepper
½ tsp Smoked Paprika
¾ cup Chopped Nuts
Smoke Shake Rub: premiergrillin...
SnS Grills: snsgrills.com?afmc=33
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#cooking #grilling #chicken
This had my mouth watering the whole video, Ry! And I just ate dinner!! I really love the look of that bread . . . .
Great looking sandwich! Smoked chicken makes so much difference! I loved the looks of that bread you used!
That bread is so good :)
agree ! Hey Russ !!
What a great recipe. I like to use boneless/skinless thighs and just smoke them. What I do is add the rub I would normally use on chicken as the spices in the salad. And I also like to use smoked hazelnuts, and dried cranberries.
Garlic dill pickles in the chicken salad is awesome.
Totally agree smoked chicken salad sandwiches are bomb and spatchcock is my favorite method by far.
My chicken salad has been like my mom made me growing up. Chicken, obviously, mayonnaise, celery & sweet pickled relish.
I add 4 strips of bacon cut in small pieces and use homemade Ranch Dressing in place of mayo.
Nice job Ry as always!
Good tip, for crispy skin spray with cooking oil/spray. Adds a little moisture but helps Crispin that skin up
Just hung 2 chickens on the Bronco yesterday and made chicken salad with them. Nice video.
That looks tasty! I add a little horse radish and apple cider vinegar to mine. Gives it that Alabama white sauce flavor.
Wow that looked awesome brother!!! I am really glad you like the seasoning. cheers!!!
It's fantastic!
Great looking bird Ry. I will definitely be trying this recipe real soon. Not that you need advice, but I have done a couple temperature tests while using the SnS and found that the side opposite of the fire runs a little hotter. The water reservoir acts as a heat deflector with or without water. SnS Grills did a video on that topic as well I believe. I started putting my bird's dark meat towards the outside and it comes out perfect every time with 160-165 in the breast and 175-180 in the dark meat.
That looks great again. After your last chicken video I tried your method, dry marinated overnight and it turned out very tasty 👍👍👍
Good job as usual Sir..my Wife has me hooked on adding sliced red grapes to chicken salad, it’s really nice and adds a different texture. Cheers..it’s almost time to do a turkey in the smoker for 🇨🇦 Thanksgiving!
I love pecans so when you added that it was over the top. Great video.
Alright. I’d definitely eat that sandwich. I never thought about trying chicken salad. I’m intrigued. Great video!
Thanks!
I put dried cranberries in mine, gives it a little tart flavour,cuts through the richness of the mayo.
I really hope they come out with a 26inch SNS model.
My daughter says that you are the “Bob Ross of BBQ” 😅 We love your videos.
Thank you!
Love your vids Ry. That spine. Perfect to feed the cat or dog 🐱🐶
Flavor town has arrived!!! I need to make some chicken salad soon. It's been a bit. I like to use boneless skinless chicken thighs sometimes. Cheers Ry!
Ok I’m going to be that guy. How is Guam? Now with that said I still have no idea why you don’t have your own cooking show on TV. You truly drive me to cook new things. Thank you Ry.
LOL. Those magnets are from a friend of my daughter's in college who is from Guam :)
Mr. Ry, thank you very much for this great video, and amazing chicken sandwich recipe... When my wife loves it, I know it's a keeper!!
Wife approved 👍
Awesome video Ry! I like adding chopped pecans to my chicken salad for a nice crunch
I’m watching a Cooking with Ry marathon today, and bam a new video!
Looks good, Ry. Well done!
Nice video! That's an interesting way to use chicken. I'm going to have to try it.
Wow, that looks amazing.....just wow!
Once again Ry, great recipe. You mention adding things. You could add a Teaspoon of curry powder and you would have the basis for Coronation Chicken. It has an interesting history. 👍
Love smoked chicken salad sammies. I put grapes and walnuts in mine. Don't judge! It totally works!
Omg Ry another amazing cook and great recipe for the mix...gotta try it!
Now that looks very delicious, thanks for this video
Nice cook Chef!
NICE hook at the beginning of the video Ry! LOVE it!!! Great video brother...
Thanks you 🙏
Great job on this chicken sandwich RY! My sister makes a chicken salad with carrots and peas that's freaking amazing! Nice touch on adding the pecans...my wife really enjoyed the video too. 🤘
Thanks, buddy! Love those pecans 😊
Hafa Adai Ry! Noticed your Guam magnets 😁 Also been following your videos. Thanks for all your tips and recipes!
Thanks for the kind words!
Ok im hungry now thanks 😊 I like it as is with some veggies
Hot N Fast is the way to go for chicken! You get crispy skin and juicy meat.
Nice video that chicken looks good I just bought an sns grill today with drip pan and charcoal holder cant wait lol just subscribed to you good video
Nice Job again Ry.
red pepper and sriracha!😋
Havent been here in a bit. Love your stuff. Great food, great editing and great commentary and camera presence. Keep up the good work!
Thanks!
Chicken skin is so good when it's crispy. That is a phenomenal looking chicken salad sandwich. Cheers, Ry!
Wow Ry! You just made my normal chicken salad sandwich right down to the pecans and sourdough bread. Awesome!!! 👍🏻😉🇨🇦
I love to toast my bread. That looked so good. I plan to do this recipe soon. I may make a video with my own twist on it. Thanks Ry you have good ideas.
Ry - Sometimes it’s interesting to add cubed pieces of Granny Smith apples.
Bro. My Moms is officially award winning chk salad based off of small tiny hard to notice cuts of apple. Crunch, sweet...hmm what is that? BOOM!
I add apple as well. I use Fuji or Gala. Makes a great chicken salad.
That's beautiful and just the way I like my chicken salad! Please send some to NC.
Nice touch with the cracked wheat sourdough. Looks great! I like to add a little celery and vidalia onion for extra crunch and flavor. Next time, try with a crushed hazel nut.
2 things:
1. Love hard boiled eggs and sunflower seeds in chicken salad, not necessarily both. Grapes too.
2. I’ve had a SnS for the Weber kettle for a few years. I always would set the legs, dark meat, thick side of the ribs, fat cap, etc. towards the fire. One day I figured out that’s totally backwards! The heat rolls up, across the dome and down the other side of the dome. So that means the hot side is actually opposite the coals, on the far edge. (Notice how more well done your wings are than legs.) Seems totally counterintuitive on the one hand, but on the other, shows why the kettle is such a great cheap cooker in terms of airflow and temp control. Point the breast towards the SnS and the thigh comes out perfect. Give it a shot!
Awesome video as always btw.
Interesting!
Chicken always a good idea on the smoker or bbq!.I love it 😍
Nice video Ry thanks from the Netherlands 🇳🇱
Looks great! I've always been intimidated by chicken (mainly after cooking I never know how to break it down) but now I have confidence that I can do it! And we like to use boiled eggs and grapes with our chicken salad. 👌
My favorite BBQ channel on youtube. I've learned so much from you brother! I'm sure you've been called this before, but you are definitely the "Bob Ross" of bbq! Keep it up my man! Huge fan
Thanks! I appreciate that 👍
I love adding hard boiled eggs to mine
Nice! The spicy pecans are a good touch. I agree with you on the skin -- as long as it's crisp. You get a bunch more flavor in there. Love the color from the cherry wood, by the way.
Great looking sandwich! That chicken looked amazing. I think this is the first time I’ve seen you use lump charcoal. Really enjoy your videos Ry!
Man that looks good!!!
Great recipe Ry love ❤️ it god bless you and your family
great sammich Ry
Ry ever try peeling the celery before you chop it,it adds a slightly sweet flavor
Haven’t tried that. Interesting 👍
Absolutely good smell! It looks delicious!
I like to sandwich it with bread, but I want to wrap the salad in lettuce and eat it. Ah! I want to eat it with whiskey soda!
I didn’t know I was craving a chicken salad sandwich until watching this 😋
I love dried cranberries in my chicken salad!
I like the new intro, Ry. That bird looks delicious!
Thanks!
Ok doing this
Looks great, l like your ingredients and bbq sauce. Thank you Ry.
If you have ever tried the chicken salad sandwich from Togos, add about a tablespoon of plain yellow mustard to that. I'm going to make this as is and try it, but also another batch with the mustard. Looks damn tasty as is though.
Nice intro Ry!!!
Also a great camera angle when you were cutting the bird up, great video
You should keep a thermometer plugged in so we can see the residual/after cooking temp go up then come down, you should do a video just on that.
That's a possibility, though in reality that's not easy to film when trying to get the meat off the grill, inside, wrapped or tented, etc... I'm a one man show. Now if I had three more arms... :)
@@CookingWithRy you can make it happen....if you believe. lol.
Love all your content rye ! ive learn a lot
Gee wiz! My saliva is chocking me.
Just a little hint -removing the wish bone before cooking will really help
Great video Ry! I made smoked chicken salad last week as well. 100% agree something about the smoke flavor adds something to the mix. In my batch I left out the nuts and added halved grapes. Now what benefits do you find by cutting the whole chicken in half? I’ve seen you do this before. I only have left it whole.
I find that it's usually easier to maneuver in the space if grilling area is an issue. Also for hanging I like halves if possible :)
That Looks Amazing
That looks so good!
I add boiled egg and pickle to my chicken salad. Not a fan of mayo I use Dijon mustard instead
Got a bird on the Weber as we speak. Thought this would be great for work over the next couple days.
Always a huge fan of your videos RY, your voice is relaxing. Lol
I am newer to doing content on CZcams all of you guys have inspired me would it be possible if I ask a few questions to understand how things work a little better so I could try to put higher quality content out?
Thank you in advance
It would probably be better if you did that through messaging on my Facebook page: facebook.com/cookingwithryne
@@CookingWithRy awesome thank you so much
Hold those onions pilgrim!
This looks absolutely delicious. Always been intimidated by the idea of spatchcock, but I may have to give it a shot. How do you like the sns compared to the Weber’s? Any big difference in controlling temps or anything?
I think most kettles are similar in that once you 'learn' them it's fairly easy to maintain a temp. The SnS has some nice enhancements, though--the 4 legs, lid thermometer closer to grate level, temp probe port...
Oh man, those pecans are DANK! My mom would get PO’ed at me bc I’d eat em all in one sitting.
downvote must have been the chicken from beyond the grave... i can’t wait to try this!
Chicken is one of the most difficult things for me to smoke I always feel like it's under done in the dark meat.
Delicious looking sandwich. Do you prefer young chickens or roasters, is there a difference between them for bite-through skin?
I honestly have never paid attention to that. LOL 😊
Oh I forgot,it seems the SnS grill really works well(better than the Weber kettle?)
It has some nice enhancements for sure 👍
Hot peppers
Ry you’ve inspired me start smoking meat
Is there any benefit to injecting the bird? I know yours was nice and juicy, just curious about flavor. ALso, do you use seasned or rather green wood for smoking?
Injecting can add some great flavor and moisture, especially in the breast meat. I only use seasoned wood 😊
Pecans and cranberries.
Ry would you ever experiment with curing and smoking? Been obsessively curious to reproduce those turkey legs they sell at Disneyland or Busch Gardens.
I haven't really been drawn to curing. Maybe someday.
👍👍👍
Does that grill temp seem a little high? Other chicken videos had it at 275-325 degrees
I do chicken at different temps for different reasons.
total cook time? ....how much faster with lump than briquettes would you guess?
If I didn’t mention time in the video it means I wasn’t tracking it since I was cooking to an internal temperature. Wouldn’t matter lump or briquette if the kettle is dialed in to a specific temp 😊
Ry - Do you find smoked meats, like chicken, taste smokier the day after the cook?
Can't say that I notice that.
horseradish lol
baking powder works great for crispness
Hey Ry... I changed my youtube name (it was Mark L). A while back I asked if you could make a pork steak taste more like beef, because beef doesn't work well for me. Any chance you've been working on something like that? :)
I do have some pork steak plans in the near future :)
I see you have a new Weber Master Touch and the SnS. Is there any real difference o reason to have both?
You can do basically the same thing with any kettle. The SnS does have some nice enhancements -- probe port, 4 legs, better lid thermometer placement. I just like cooking on different grills :)
Would relish work??
If you like relish, sure!
Bacon, gotta add bacon!
Seriously Ry, you gotta separate that skin from the meat and get your seasoning under there. You talk about flavor and your meat is not getting the ultimate flavor from your seasoning on the outside of your skin. Period
Sorry. There was flavor. I was here.
@Briley85 You certainly can do that, but there was plenty of flavor. When I want to maintain skin connection to the meat I don't push that seasoning up under the skin.
@Briley85 You know, I don't stress over this stuff. I could do it that way, but I didn't, and it tasted great. That's what matters to me.