"Louisiana Smoked Hot Chicken" on the Kamado Big Joe III

[@tangojoe9694]

Real good good cook, with an honest finish. Will be worth another try. The color was outstanding!

[@justicecenter]

As always awesome video.

[@BadBeastBarbecue]

Glad you enjoyed it

[@dustinlauhoff2045]

Another banger!! Been hitting them out of the park

[@johnknapp6328]

Beautiful Color, I like all the ingredients. Great Job Bad Beast

[@BadBeastBarbecue]

Thank you 😋

[@jakematic]

Looks and sounds awesome. Got me wondering about brining with some rub then injecting.

[@MrWilliamwarman]

Just a heads up, London sunshine grills the 13 inch they have the heat deflector and grill, great combo for $47 and they’re in stock

[@BadBeastBarbecue]

Thanks, already got it.

[@MrSumerset953]

Another great cook Beast. Gonna give it a try 👍🏾

[@BadBeastBarbecue]

Hope you enjoy, thanks for watching

[@johndeinert5990]

Thank you for being honest keep trying on that chicken breast

[@keithdavies52]

to keep the breast juicy, I'm at about an hour at 300 That's about 160 internal, and comes up to 165 after a rest. On my Big Joe. Also, get a Victrinox boning knife for about $20. I know the knife you have, and they're frustrating. You'll be happy with the Victrinox. Stays like a razor for a while, and sharpens fast. I do love the hot chicken idea, I've never done it this way. Thanks

[@wakeywarrior]

Too low temp cook? 165 is too high maybe when slowly bringing up at 250. 150 would be better. I’d always cook chicken at 300+ ? Good cook.

[@JetSetDre_]

I feel like the recipe was fine, just cooked a little too long, no?