Honey Lemon Garlic Chicken Grilled Using The Kettle Zone System
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- čas přidán 26. 07. 2024
- With a 5 pound bird to cook, I mixed up some Honey Lemon Garlic marinade and put my pre-rubbed chicken on the Weber Kettle using the Kettle Zone System from Aura Outdoor Products. This was my first time trying this product (which Aura sent to me for free to evaluate) and I have to say, I was very pleased with the results it delivered. The chicken was perfectly cooked, juicy and tender, with beautifully colored and tasty skin.
Aura Outdoor Products: auraoutdoorproducts.com/
Lemon Honey Garlic Marinade and Glaze
1/2 cup Honey
1/2 cup Lemon Juice
1 TBSP Soy Sauce
1 TBSP Rice Wine Vinegar
2 TBSP Minced Garlic
1 TBSP Chili Garlic Sauce
Chicken Rub
1/2 tsp Poultry Seasoning
1 tsp Salt
1 tsp Pepper
1 tsp Granulated Garlic
1 tsp Paprika
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#grilling #cooking #chicken #bbq #barbecue - Jak na to + styl
Great looking birdy parts you got there Ryne! Love the glaze recipe. Happy New Year Brother! Cheers!
Happy New Year to you, too!
This Guy, and Melcom Reed.. Two of the Best ! Great Video Ry...as they all are !!
Thanks so much!
And he’s a renowned novelist and screen writer to boot! A man of many dimensions! Great video, btw!
Cooked this chicken at my Super Bowl party 🏈 no joke my family and friends all loved it! 😋
It almost made you cry, that's how good it tasted. It sure does look very delicious.
The kettle zone is almost identical to the "divide and conquer" grate system created by Kamado Joe. Who would have ever thought to use this on a Weber Kettle? Pure genius, and the results from the looks of that chicken are outstanding! I did look at the price and only $100, which is a very fair price. Many of my first 3 years of videos were done on ceramic grills with ceramic deflector plates and they work great, but one thing I always did was to preheat any glaze, marinade, or spritz so I didn't shock the ceramic and cause it to break. Looking forward to more videos using the Kettle Zone Ry! Wish I had a piece of that chicken now ;)
That's a great point about the marinade being pre-heated. Thanks!
Smoky Ribs BBQ & Southern Cuisine That was my first thought as well regarding the Kamado Joe divide and conquer. The D&C was one of the features which sold me on the Kamado Joe. If this unit works as well on a Weber it could be a game changer.
ok now after the taste test, am going to make for sure for football sunday. taking chicken out RIGHT NOW... LOL
O.M.G... I did this with skin-on chicken thighs. What a great marinade and sauce. I highly recommend reducing the marinade like Ry shows. Really, really, really good. Thank you Ry.
Thank you and we will definitely be adding charcoal amount and times!
It's really a nice unit :)
Will you guys be making a unit for the 26 inch
And make a unit for the 18.5" as well.
WOW! This looks amazing. Thanks for sharing this recipe with us.
I made this tonight using drumsticks and jasmine rice, smoked with a bit of apple wood on the kamado joe. It was so delicious. The only change I would make is to double or even triple the amount of sauce. It’s so good that it’s worth saving or making sure you have plenty for your rice.
Hey, do you know why I like your videos? Clear sound, nice, not to loud background music that never gets in the way of your instruction. No dogs or kids competing with your teaching.
Just great instructional videos.
Thanks so much. But my dogs are usually close by waiting for me to drop something :)
@@CookingWithRy Yes, maybe so but you aren't talking with them, they aren't barking or getting into the food area. You stick to the subject and don't wander like so many food videos. Your videos would be the type I would hope to make. :-)
Dogs and kids are great. Stick to what you are good at...being a jabroni.
I searched for a video on that system after running across it on Amazon. Glad to see you with a video. Thanks Ry
Yeah, it works really well :)
I saw that accessory on Amazon, thank you for using it!!!! Now i knows it works!!!!
Excellent video and review of the kettle zone cooking device. I would like to get one of those for my kettle. Excellent recipe and both my wife and I are drooling and can't wait to try this recipe out. Thanks for another great recipe and video.
Now this seems more enticing to me than the SnS. This allows you to use the entire cooking surface. We all know how frustrating it is to lose real estate on an already small grill.
Nice demo Ry. I really like how you start from opening the box to the actual use without preconceived notions. 👍I agree with Smoky Ribs regarding the similarity to the Kamado Joe Divide and Conquer.
It seemed similar to the systems in ceramic cookers like the Kamado. I was pleased with how it worked in the kettle :)
Love your videos!
ry, that looks really good. am going to make for sure. (i want to make it now. lol) but have liver & onions for tonight. man that looks good, maybe I'll make for football sunday.... lol thanks again have a great day
That is a great lookin bird, I'm gonna have to try that glaze. Thanks for sharing.
Glad you enjoyed it :)
Nice cook. You should try a brisket using the Aura system. Actually you could cook 2 at the same time since you can use the whole grate!
Happy New Year homie. I'm the one that always says I'll fight everyone if they leave negative comments lmao You've shown me great dishes to present to my family so you're the big homie haha Anytime you're in Puerto Rico, lmk. Always welcome here my guy.
Oh sweet!!! You could have cooked two more birds. Man that looks tasty :-).
Hey Ry great looking chicken halves wish I was your neighbor . All I can say about the weber kettle is it really unique it there are so many things it can be converted to e.g the santa maria, the slow n sear etc. Great video though. Looking forward your live video tomorrow. From Trinidad.
Thanks! Yes, it is incredibly versatile :)
Super
Good
That chicken looks mighty fine. I like the new set up. it reminds me of Kamado Joe's "divide and conquer" setup for their indirect methods. Nice cook as always.
Thanks!
great cook Ry! the deflector plates are a great idea! I think for a cook like that I would start out with more charcoal and choke the vents to keep the heat at the right temp
I was also thinking that running a snake method with a beefy amount of charcoal might work, too :)
Hey Ry, John Knapp has been telling me about this product, just haven't been over there yet to look at it. Looks like you set it up just fine and had a very nice cook. The chicken looks delicious, especially with the Lemon Honey Garlic glaze. I"ll have to try that one. I only need the Kettle Zone system. lol
I was really impressed with it :)
Delish!
Penzie’s offers a Lemon pepper seasoning, plus a new seasoning that uses lots of citrus.
I really like the idea of using the deflecting stones. You make everything look so easy and good. Recommend your channel to my sister Dottie. Hope she subs. I think she would love watching you.
Thanks! I appreciate the recommendation :)
looks yummy👍👍👍👉❤👈
great glaze!!...thanks!...I will pass on the weber gizmo...probably pretty pricey...great results with the kettle without the gizmo...and I prefer the ease of adding coals or wood easily and fast when I want...
Thanks! That glaze was a winner :)
Wow! I really want that zone system!!! I love that you have so many different flavored recipes on your channel
Thanks! I love to mix it up a lot :)
Winner Winner chicken dinner that looks brilliant. Wonder if the kit is available in the UK
Beautiful bird and great flavors. A fast glance at the product web site doesn't show different sizes. I could see using one on my WSM 18.5 smoker on the bottom section. Some folks have a 26" Weber grill.
Yeah I'm not sure. It may be specific to the 22" kettle :)
i have an akorn kamado grill and use the deflector plate setup all the time. This setup is nice and i wish i would have seen this before buying my grill to save some coin. For the charcoal setup, there's plenty of methods out there, but i recommend starting with the minion method, load up a bunch of unlit coals in the grill and make a small space in the middle. Take your chimney and turn it upside down, load coals on top and light those, then load them up in that space you created in the middle of your bed of coals, adjust vents accordingly
you shouldn't have to load up on charcoal very often or at all with this method, also try using lump charcoal. Burns hotter and longer (although i believe the temps may be a little bit harder to control)
Yeah I was thinking that next time I'll try a minion or snake method. Lump is harder to manage, as you say. Briquettes are a little more predictable :)
@@CookingWithRy Add to this setup the charcoal ring from a 18.5 WSM cooker and you will be set up for much longer cooks. Or the 22 inch WSM which should also fit into the kettle. I do have the charcoal ring of the 18.5 WSM and I also use lump charcoal with that setup...
Ry looks great going to try on leg quarters this weekend. Where did you get the shears you cut up chicken with. Have been wanting to get some but they are so many different ones
They are simply bone scissors that I picked up on Amazon MANY years ago :)
Now I just need to buy a Weber kettle. Nice way to do chicken.
Indirect is my go-to way to grill chicken :)
@@CookingWithRy, Good chicken recipe. If I wanted to go for heat and sweet would you recommend honey with pepper flakes or something else?
Pepper flakes, for sure :)
Hi Ry. I haven't seen other videos of you using this kettle zone device (maybe you have been I haven't seen them yet). But would you recommend this? Does it create a similar experience of using a ceramic cooker? Thanks for your input and I love your channel!!
Thanks! I've used it a few times and it does create that full radiant zone with both halves inserted. With one half you get a hybrid effect, which works well :)
Really like the review.
That is one product i would like to get - but after checking and seeing the shipping is as much as the unit makes it too expensive to me.
I have seen several ppl using the grillstone by - name escapes me - but this loos more thought through.
Chicken looks absolutely splendid!
Thanks, Lasse. It was some good bird :)
I just ordered the rack without the stone I have an Acorn kamado cooker and I can use the stone from the Acorn. It should fit nicely. But the rack looks outstanding! Its only $36 and change, which is a great price considering the steel its made of.....and the shipping was free...
Howdy Ry, thanks for the vid. The chicken looks delicious. Have some questions: 1. The "missing amount of coals" instructions. What were you expecting? How would you know as a manufacturer which climate buyers live in and if they would use lump or briqs and which brand they use? Isn't that knowledge what separates us from cooking with gas (And I love my gasser too)?. 2. If that works for you to add cold briqs on top of the burning ones while the food is on, good for you. Especially with Kingsford Blue the smoke those briqs create when heating up I found to be really nasty and destroying my food. So since that experience I went the extra mile, heat them up first in a chimney and then pour them over. In fact, I stopped using briqs as I found lump to light up without any smoke and has a better smell at least to my nose. 3. What's the story behind the NASA cap? Happy New Year!
Hi! I simply expect that a product provide as much information as possible in anticipation that the person using it has little knowledge. I've always appreciated those clear instructions and suggestions. I've never had any issues with the blue. and I've been using it for over thirty years--if it was even called blue way back then :) I'm just a space nut and have spent time at NASA facilities researching writing projects. Have a great New Year!
Hey Ry! I have a question. I've noticed you love to use a nice cast iron skillet on your outdoor cooks. I'm ready to start doing the same now. I've looked on Amazon and there are just so many it's hard to pick one. I want a fairly large one, maybe 15" or so. What size do you typically use (if you're using several), and could you recommend a certain brand that you have found success with? I'm going to be mainly using it for burgers (like your chorizo burger), steaks, and even going breakfast like I've see you do as well.
If you look in the description of a recent video you'll find a link to my Amazon store. In there I have links to all the cast iron cookware I use so you can see the sizes, etc. I personally like the Lodge brand and have several pieces. My favorite, oddly enough, is a little 8 inch skillet that is just so useful for whipping up smaller items. My larger skillet is 12 inches, I believe, and the cover for my 12 inch Dutch Oven also fits that skillet, so win win :)
Cooking With Ry, Excellent! I will check out that link and get started. Can't wait! Thanks for info!!!
Hey Sir can you make smoked wings using this system please, by the way you have a new subscriber
Not sure if you will see this comment, but I am curious if you have used the kettle zone? I see you have moved to the slow in sear, which is awesome, but if I were to use that I feel like I would have to buy a ranch kettle. Can you do a follow-up on the two?
I have used the Kettle Zone. It works well, but it's really a different tool than the SnS. The SnS gives a really nice long indirect burn time at a stable temp range, where the Kettle Zone gives a full surface (if both plates are used) indirect radiant zone. I've done some really great chicken on the Kettle Zone because you can get that radiant heat cranked up for crispy skin :)
@@CookingWithRy I guess I better go back on amazingribs.com and reread some stuff. Your first video of the slow n sear made me again want to get one. I just haven't been able to pull the trigger, especially since the discontinued the xl. Which shouldn't matter since I am complaining about surface area.
Now that you have had this product for some time now what are your thoughts? Is it worth it and do you still use it? I don't believe I have seen it in any of your recent videos. Reason I ask is it's time for me to replace my kettle grate. Recommendations on grates is appreciated...
If you are looking for sort of an 'all in one' product with good grates and am adaptable indirect system, this is fantastic. The only reason I haven't used it in a video in a while is the types of recipes and number of other methods I have to use. The grate especially is really beefy :)
Hi, Ry. Really enjoy your channel's content! (Your Ribeye Roast recipe has become a holiday favorite with my family!)
Was just curious if you've used the Aura System for other longer, low and slow cooks, and if it was comparable to other set-ups, like Slow N Sear or Snake Method. The increased cooking area seems like a big plus!
Hope you're doing well. Take care!
I used that for mostly shorter indirect and higher heat cooks.
@@CookingWithRy Great to know! Thank you!
I do have a question about why I would want to use the product in this video.
Why would I want to use the defector system over an indirect process on the Weber?
One reason is to be able to use the entire cooking grate as an indirect zone, or a ‘radiant’ zone, where the food is never directly over burning coals :)
You can set this up the same way with a car rim and a pizza pan.
Thinking about getting one of the Kettle Zone Systems, how much have you used it and would you recommend it?
It works great and is very versatile with the split zone possibilities. I'd use it more except I have so many 'systems' to use in videos that the rotation gets crowded :)
Cooking With Ry what else would you recommend for me to consider?
@@stephenfarrell6794 I've also used the BBQ Dragon Grill Stone and like that.
Mmmmm... Im really hoping to get a webber kettle at tax time
Great investment :)
Enjoy your videos very informative. Have you use this much in the past 11 months ? is it holding up ? and do you still like it. Thanks so much
A few times and it's holding up well. The cooking grates, as I think I mentioned in one video, are really sturdy :)
Ry, with plates in, how many inches between charcoal grate and plates? I could not find info on their website and was just wondering how much room there is.
I don't have the plates in it right now. I'll try to remember to check later today, but if I forget go ahead and pop another comment here asking me :)
Just measured. It is almost exactly 1.25 inches from the deflector plate to the bottom of the cooking grate :)
From the charcoal grate to the bottom of the heat deflector stone which is the lower end of the kettle zone is about 6-7 inches, I'm not sure exactly ...add to that the 1.25 inches Ry measured...so its about 7-8 inches above the charcoal grate.
Not to bad priced I might pick one up 80 bucks do you think it's worth it
Pretty cool device. It seems to be a cheap way to turn your kettle grill into a $2000 Kamado grill.
So far it worked well. Using it again today in a test :)
ofcourse as always great food. But for 100.00 for the unit idk. It might be a lil pricey . But then again it brings more possibilities. 👍🏼✊
It's not cheap, but pretty darn useful and versatile. I also like the thick metal that was used in the cooking grates.
can u fit a drip pan in between?
Not much space for a drip pan. You could use foil if you wanted to.
robbycast I use pizza pan and 1 quart stainless bowl below and snake coals around bowl
Just got a rotisserie for my Komado grill. Could you do this same process using rotisserie rather than spatchkock? Looks great recipe
Absolutely :)
Cooking With Ry thanks
I have the stone from bbq dragon. It’s a game changer. This looks even better. I have a kamado joe and love the divide and conquer ( which this looks exactly the same ). Chicky looked great.
It was some tasty bird :)
Yummy, is that honey from Glendora?
Yes it was amazing Glendora honey :)
Great Review Ry you are the Kettle King. I see Eric from Aura Outdoor products reached out to you. There are a nice set of grippers they offer also. When you do go to site unless it's changed you need to put in kettle zone system. I received mine I was extremely impressed with build of product. Since you are a seasoned kettlemen. Do you think you could put some kind of fire ring similar to weber Smokey mtn. Used with minion method to get long extended cooks. I know when I first seen this product I thought it should be extremely good for brisket ribs butts. Nice even radiant heat.
Happy Holidays
It's funny, I was thinking the same thing that a minion or snake method would work well with this to extend the cook times as long as there's enough charcoal to really heat those deflector plates :)
will the vortex fit underneath the kettle zone?
I don’t believe so and I don’t think it would be very useful in combination :)
would it ruin anything to add a drip pan under the chicken ,i just hate that clean up of burnt sugar "natural sugar" ..but the chicken did look fantastic ...im using the leftovers from mine from last night in some enchiladas recipe i found here on youtube ....must say i love my weber kettle one of my favorit tools in the world and im a construction worker go figure :D...cheers from Norway
I wouldn't want to put anything between the ceramic plates and the food. Maybe it works, but I'm not worried about the cleanup--it will just burn off and wipe down I imagine :)
@@CookingWithRy i guess it would ..:)..it is a new hobby of mine real US BBQ....i got hooked on my first trip to the US..so i brought it back to Norway ..but so much to learn gonne get a offset smoker this summer ..even thoug it might be even harder to master than a wsm or a normal kettle
How is this keeping up? Haven’t seen any other videos on it.
Haven't had much chance to use it in videos recently but it still works fine.
Cooking With Ry Glad to know! I was considering purchasing this for my kettle. Thanks!
Are you still you using it ? What are your thoughts after one year?
I've used it a coupe times in the last 6 months and it still performs great :)
@@CookingWithRy like me you enjoy cooking/smoking, and are always trying to get the best results. That being said, does it give the cook a better result, is it worth the $100?
@@adamalday01 The thing I really like about it is it creates a full indirect radiant zone for the kettle. For some people that's a big selling point. Whether that's worth the $100, I can't say. Everyone's needs are individual. I can say it is constructed very well and doesn't feet cheap at all.
Think the minion method would've work here.
*Where do you purchase your chicken at?*
The grocery store.
@@CookingWithRy Which brand do you buy to be more specific?
LOL. Sorry. I usually buy Foster Farms, but I've bought unbranded chicken many times just cut by the butcher. Honestly, it depends on price most of the time. As long as the quality is good I look for the best deal :)
@@CookingWithRy Thanks, love what you're doing; keep up the excellent BBQ videos!
Thanks!
Suggest you add rub and sauce recipes in comments section
You may not see this due to the age of this video but. This or the slow n sear. Thanks
Slow n Sear
@@CookingWithRy I appreciate you getting back to me. I love your videos and your music. I saw this and it looked promising but i haven’t seen you use it since ( i may have missed any videos) so i assumed you would pick the sns. I may even get the sns grill combo. But so many after market products for the Weber. But thanks again!
One more question. Would you buy a medium or large vortex for a 22 kettle thanks again!
@@Hamneggs197 I believe mine is listed as a medium.
no wood though. gonna use some wood next time?
I guess I could have for this, but for the first run through I thought I'd just go with charcoal :)
Hey ry! My wife wanted me to ask how hard it was to clean the ceramic plate. We were thinking it would be a great pizza stone piece as well.
I haven't cleaned it yet, so can't say. Probably get around to it on Sunday or Monday :)
Cooking With Ry ok cool! If you remember could you let me know or just drop a snippet in your next video using it. Appreciate your time.
probably the only time you will here from
Aura...poor customer support...always the answering machine...PASS
Product Review, not really a recipe. Dislike and move on.
I think I was pretty clear I was reviewing something. Hard to do that without cooking something using it.
@@CookingWithRy handled with stealth and finality. ;)