perfect GRILLED HALF CHICKENS...better than SPATCHCOCK CHICKEN?
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- čas přidán 16. 07. 2021
- Why do I love Grilled Half Chickens? Make this amazing recipe and you will never grill a whole chicken the same. I find it turns out best with a weber kettle or something similar to give you the perfect combination of crispy skin and tender juicy chicken.
Chicken Rub Recipe
12 Tablespoons Brown Sugar
2 Tablespoons Kosher Salt
4 Tablespoons Seasoned Salt
2 Tablespoons Celery Salt
2 Tablespoons Lemon Pepper Mix
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
4 Tablespoons Paprika
2 Tablespoons Ancho Chile
2 Tablespoons Black Pepper
2 tsp Ground Cumin
2 tsp Oregano
2 tsp Thyme
2 tsp Rosemary
2 tsp Cayenne Pepper
2 tsp Mustard Powder
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updated title on 7/19 - Jak na to + styl
Your yard is amazing. Chicken is nice too! :)
Dude that back yard looks awesome
thanks man... its a good spot during the summer.... not so much right now with this nasty weather
Agree 100% on splitting chickens. We raise pastured, slow growing chickens and split 20 strictly for the BBQ or smoker. After harvesting, we chill down to 40 degrees on ice, then transfer to a commercial refrigerator to age for 72 hours at 34 to 38 degrees. Then they get vacuum packed and frozen. When cooking, we place the thawed birds in a brine of homemade buttermilk and kosher salt overnight. As Andy said “Whoooeee Aunt Bea, tha’s goood eatin’”.
that sounds lovely!
Looks good! Nice watch 👍🏻
Nice job Keegan! Enjoy seeing recipes on the Weber Kettle as it is my summer time favorite! Thanks for sharing!!
thanks Scott... I alway love using the weber kettle too... crank out some good meals
I made a spatchcock chicken for the first time on my new PK grill. I usually grill chicken parts but i've been wanting to give it a try. I agree with you that is is a little hard to handle. After watching this video you converted me to doing it your way. It makes so much more sense! Especially when turning it over on the grill. Individual halves are so much easier to turn than the whole spatchcock bird. Plus you can make better use of your grill real estate. Have you tried using the same method with a turkey? Probably okay with a breast but not a whole turkey. Like your channel, subscribed to it.
Wow I just ordered a hinge for my Weber. That must make life a million times easier. Nice cook! Doing these TN.
right on... love that crispy skin!
Thank you. I see the indirect method to control cooking through. I'm going to try today.
no problem... hope you had fun with it!
There is a island on Lake Erie called Put-in-Bay. It is known for a few famous things. One is the defeat of the British on Lake Erie during the war of 1812 just a few miles from PIB, the other is the local wineries, and the third is the halved chicken marinated in wine then grilled outside at the Round House Bar Grill. If you like you can catch the Jet Express at Port Clinton Ohio which will take you on a 30 minute boat ride to Put in Bay. Lots of shopping, Music, Restaurants and Pubs.
Nice and easy. Very generous of you to share your rub recipe.
I do essentially the same thing (@375 ℉) on my Bronco (the smaller one) drum smoker, passing the hook 1st between the 2 bones of the wing flat and then through the breast. They will taste quite different though because I usually let the drippings fall directly on the diffuser plate where they smoke and steam and add that distinctive "grilling directly over the fire" flavor. Done in 45 minutes, the hanging method allows me to easily cook 3 (and up to 4) whole chickens (split just as you do) on a cooker that is only 18 inches in diameter! A 15- 20 minute rest really increases the succulence.
Just did some wings on my bronco this weekend... and damn that think makes good chicken... totally agree on the flavor. Love the texture of the skin too
Wow that looks so good! Thanks for sharing!!
My pleasure 😊
My preferred method as well!!! And looks awesome man
Thanks for watching! Love chicken on the weber kettle
Searched for halved vs spatchcock for my thanksgiving turkey and found this. Who cares about the chicken, OhMyGoodness your landscaping is GORGEOUS 😍
Ha ha.... thanks! It looks good during the summer.... man I wish I had more color right now though. Getting cold in Iowa!
Shout out From South Texas #Awesome Channel :)
Thanks Robert! Hope you are having a fun summer down south!
Nice, was out your way a week ago doing the Madison County covered bridges, John Wayne museum, etc.. and the Speak Easy steakhouse that night. Next day, state historical museum then Zombie burger in Des Moines the next day. BTW, your back yard looks awesome. Chicken looked great too!
ah... winterset is a nice little town. we drive there every so often for some small town food and little walks around the square. always fun. I have not been to zombie burger in a while... what did you think of it?
@@Searedandsmoked Thought Zombie burger was very good! Got the one with chili, etc. The shakes are the real winner there. Best I’ve had. The s’mores version. Cool place to visit. By the way, we ate at the little Mexican food place on the corner in Winterset. Great too. Many really nice small towns in Iowa and are very bicycle friendly.
Wow your backyard is gorgeous! In what region are you?
the great midwest... Des Moines, Iowa to be more precise
Love the videos!
start grilling dave!!
Hey , looks great to me!
Nicely done Keegs
Thanks Tommy! Hope you are having fun down in KC!
Looks great n your yard is beautiful
ah, thanks! starting to look good again as we get into summer
Nice job 👍
thank you!
I do this but with the center vortex and it works fantastic
love the vortex! love wings with the vortex
I haven't seen any new videos from you lately and just wanted to say I hope all is well and look forward to your return. Fire...smoke...eat.
thanks man... I do plan on firing up the video camera this winter when I have more down time. i'm in the landscaping business... so this year has been crazy busy combined with raising a 3 yr old boy! I do look forward to making some more videos though... thanks, keegan
I have made this before but if you could make this as a printout It would be great is I can refer to it . this would be wonderful
I have this recipe in written form on my blog searedandsmoked.com/grilled-half-chickens/ you can print that for the future...
Thank you
When cutting the chicken in half, do you split the breast plate in half and leave it in the bird while grilling? Or do you remove the complete breast plate before you put the chicken on the grill?
I tried to get the free green egg table plans a couple of times I guess you don't offer them any more to bad .
go to my website and shoot me an email through the contact form, and I will send them to you
What lump charcoal do you use?
I rotate with the quality brands.... mostly Jealous Devil and Kamado Joe Big Block, as both are accessible locally. However, the Kamado Joe Big Block has let me down the last few times.... so I am going Jealous Devil more often now. That sealable bag is worth the price alone.
@@Searedandsmoked thank you. I am new to charcoal grilling since this summer. I have been mostly using B and B lump and really enjoyed it but it is becoming scarce in my area. Picked up a bag of fogo black bag yesterday and made a cowboy ribeye last night. Was super impressed with the fogo! Thanks for your feedback.
Salmonella lid...
no brine ??
, just curious
No real brine on this one. I am not a fan of wet brines on chicken (tends to make skin rubbery in my opinion). You can use this same rub and season ahead of time, to get a little more salt / marinade into the chicken meat. I do find if you season ahead of time, season a little heavier than normal as it mellows out a bit over 12 hours or 24 hours.