Smoky Grilled Chicken with BBQ Glaze Recipe on the Sunterra Pro Argentine Grill | Ballistic BBQ
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- čas přidán 2. 08. 2024
- Grilled chicken is good. Grilled chicken with a homemade cherry and brandy glaze is amazing. This chicken was grilled up on the Sunterra Pro Series Argentine Grill sunterra.pro/ using their Versa-Lid accessory. This was an amazing cook!
Cherry and Brandy Glaze Recipe,
18 ounce jar of cherry preserves
1/2 cup brandy
2 teaspoons pickling spice
1 tablespoon white vinegar
1 tablespoon salted butter
1 teaspoon California chili powder
Chapters:
00:00 Intro
00:16 How to spatchcock a chicken
03:25 Seasoning the chicken
04:06 Grilling the chicken
05:58 BBQ Glaze Recipe
08:40 Glazing the chicken on the grill
09:23 removing chicken from the grill
09:44 Reveal and taste test!
Combine the above ingredients in a sauce pan and bring to a bowl. Reduce heat and simmer for about 30 minutes.
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#BallisticBBQ #SunterraProSeries #ArgentineGrill sunterra versa lid santa maria bbq ballistic bbq sunterra santa maria grill sunterra argentine brasero grill - Jak na to + styl
Chapters:
00:00 Intro
00:16 How to spatchcock a chicken
03:25 Seasoning the chicken
04:06 Grilling the chicken
05:58 BBQ Glaze Recipe
08:40 Glazing the chicken on the grill
09:23 removing chicken from the grill
09:44 Reveal and taste test!
Hi ballistic bbq I was wonder I’m trying buy my first bbq but confused on charcoal or propane or pellets or a griddle or smoker cami do a video on what’s the difference on them maybe cook a cheeseburger in each one to see the difference would appreciate it thank you
Greg, I made this on my smoker yesterday. It was a huge success ... even my kids ate it! We had leftovers that quickly got snapped up the next day. The only difference is that I left the chicken whole when I smoked it (Applewood), otherwise, my family loved your recipe. Thanks!
Tried this recipe tonight on my santa maria grill. It turned out great! Thanks so much for all the great videos you produce.
Muy buena receta de pollo a la barbacoa, me ha encantado la preparacion del pollo, como lo has deshuesado, la elaboracion de la salsa que le dara un sabor intenso y no hablar de como has sazonado el pollo amigo, una receta de matricula de honor. Me ha encantado la receta , gracias por compartir y saludos desde España, Galicia
Beautiful chicken, and that sauce sounds amazing!
Very nice tip on the bird. I will use that for now on.
Really nice looking chicken Greg! Glaze was perfect. Thanks for the tips on spatchcocking the bird and using garden shears. Awesome cook! Cheers!
Awesome looking bird Greg!! Nice cooker too!!
Great video, you are great Greg!!
Greta video as always Greg! That is some delicious looking chicken!
Always great stuff my friend!
Good looking chicken. I love the cover for the grill. It add some versatility to the grill.
I love spatchcock chicken and im open to new rescpies,the glaze was interesting a must try...Thanks Greg
Nice cook Greg! It's hard to beat a nice grilled chicken. I like how your cover is open on the end so you can see inside without lifting it all the time. 👍👍
Wonderful recipe - like it 👍👍👍
I’ve just made an asado on my argentine grill. Nice to see your video while Im drinking the last cup of wine. Cheers!
That chicken looked so good.!! 🤤
Did you only glaze one side of the bird? Thanks!
Dang that glaze looks money! And as easy as it is to remove the breast bone...I'll be doing that from now on! Thanks man.
Looks good wanna try that glaze!
great work my friend
Quite tasty looking chicken. Cheers, Greg! 👍👍✌️
I love chicken with a fruity condiment! One of my go-to recipes involves roasted chicken accompanied by peaches, mushrooms and chili's.
Greg I actually take it a step further and trim out the rib cage too, that leaves you with a semi boneless chicken, and it's great if you got kids that don't like to deal with bones
I'm sure this tasted great! BTW that glazing apparatus looked pretty cool, never saw something like this. Makes a lot of sense though using chain mail here.
Great cook Greg! Just a word of caution about the temp probe. I've trusted mine too much and wound up with overcooked meat twice now. Start checking 20 degrees before the probe says you're done. I've put mine with the rotisserie, and am only using it, as you do, as one indication, not the last word.
Great video! What kind of mop are you using? Thanks
I want to make that today, but, we are in the middle of a tropical storm. Nicely done though!
Stay safe man, you'll have plenty of time for this when the storm passes
For a minute there I thought you’d forgotten to crack open a cold 🍻
❤
Liked and subscribed..
without a link, your suggestions are just teasing us.
Nice cook, Greg! What measures do you take to keep the breast moist and not overcooked when the thighs get to 175F to 185F?
Where's the link to the Meat probe?
Greg, that looked fantastic as always! Hats off to the wife for the presentation. Question, I didn’t see a link for the wireless probe or stainless baster. Can you send them? Thanks
Probe is called ‘Meater’.
@@GavM how well does it work?
@@karatevideosandmore7685 I’ve had a couple of them for a few years. I give them a 7 out of 10. The "ambient" sensor is not very useful, lots of things throw it off, including large pieces of meat, placement over/near heat source, etc. The internal temp sensor is much better, though nowhere near as accurate as a good instant read. So you use them on medium-to-long cooks like Greg did here - the app lets you know when you’re getting close to correct internal temp, then it’s time to start checking with the thermapen. All in all they’re pretty handy when you’re waiting for birds, roasts, etc. to come up to internal temp. Lets you know when you’re in the ballpark. You’re not going to bother with them for steaks/chops/burgers.
@@Rob-df6py ok....thanks for that
What kind of shears are those? I’m looking but don’t quite know what to get!!
They’re Wiss snips, think they are called Crescent-Wiss now. They aren’t really pruning shears, more like metalworking/garage/shop tin snips. Check Amazon for Wiss snips.
@@Rob-df6py : found them, MANY THANKS!!
not going to lie, i thought a baby was on your grill for a few seconds Greg lol
Would it not be easier and more importantly healthier to make this recipe with boneless and skinless Chicken?
Easier? Yes. Drier and tougher? Also yes. Healthier? Debatable and depends on your poultry source. Supermarket boneless/skinless fabricated product vs. responsibly sourced whole bird? I’ll take the latter any day.
Hey Greg, good demonstration of the spatching process and I am so envious of that grill. Wow! I’ve recently scored one of those MEATER Probes and I’ve used it twice, it’s a game changer. You surprised me when you removed it actually, why didn’t you leave it in during the resting period? I guess that because I’m new to using it that I’m doing everything, by-the-book. Great video!
Who's recipe is this your copying.. cant believe this is yours. Like I said not a Chef if following another leader. C'mon mix it up.
Great video as usual Greg!