~Slow Smoked Butterflied Chicken On The Grill~

[@220Rick]

Beautiful chicken, thanks for sharing with us!!!

[@BallisticBBQ]

Gorgeous bird Linda! I really love using grape seed oil and that garlic infused stuff sounds great!

[@Billmg81]

The bird looks so juicy and delicious!!! Oh gosh its wow!!!

[@wannabite]

very nicely done looks delicious.thank you for sharing today.

[@funkyprepper]

ive never peppered a chicken in this way - i will tho. i learnt something today - thanks so much. it's 10:30 pm here in the uk & now im off to bed, trouble is.......im hungry now lol. thanks sugar ;) shared & liked love from across the pond darren

[@benjicunningham6907]

I absolutely love the commentary/ "your taste's"... Great cooking too!

[@AussieAngeS]

Yum Linda that chicken looks delicious! It's got great spices. I love those beans too.

[@KraysQue]

I will take the other half to go lol, wow that chicken looked great. Thanks for sharing!!!

[@patriot1902]

Oh Linda you've got all the cool toys. That chicken looks delicious. I've got leg quarters on my homemade weber smokey mini right now and I'm pulling out my third attempt at canning. Some Yukon gold potatoes.

[@BigMeatSunday]

that was awesome when you opened the grill lid, the chicken looked like he was watching TV in there just chillin out in a lazy boy... Looked awesome too darling!! you are rocking your smoker dear!

[@rootboycooks]

I got a chicken and I want to spatchcock it, for the 4th but it's been raining here. I just might have to pull the weber under the cover and neighbors be damned! Wonderful as always Linda, Cheers!

[@lostinks]

OH MY!! You can see the juices drip from the wings. YUM

[@Dioxinpie]

Looks very succulent and tasty

[@Landotter1]

An old resturant trick for salt, sugar and whatever, clumping.... RICE.... So, what I'd do for your garlic or onion powder is get 1/8 cup of white rice, put it into a coffee filter and tie it up with string or rubber band, and throw it in with said powders. For a salt shaker 30 grains will do... Works real slick! cheers

[@snookie65]

Nice rub & the chicken looked so moist. yum-o!

[@neilfulcher9871]

Where have you been all of my life?!! ypur hubby is one lucky man!!

[@Taric25]

When she pours beer on the chicken, "Don't tell my husband."

[@susiebryan4776]

We love our Treager.....but you are right, you could use ANY smoker.....I’m making this today. Thanks for a great demo!

[@randyr6610]

I’m going to do this Thursday thanks for the tips.

[@shawhit3462]

Thanks Linda. Great vid. Wish I had a grill!

[@gapwedge11]

Great presentation.

[@GarnettM]

Darn it got caught chewing on the screen again , Happens over at Anne`s channel too HA HA HA , That looks fantastic Linda.

[@LindasPantry]

Thank you so much!

[@annmurry4087]

I would love knowing specific temps for using my Traeger with your recipe. We have used this method with great success and raves from all that tried the chicken with all agreeing it's handsdown best bird ever. Wish we could get to your other recipes as the lead in showed things we're dying to try. Thanks for this nonetheless.

[@yourface3154]

0:15 What are those??

[@FIREBALL5307]

Yum yum i love it

[@LindasPantry]

Thank you!!!

[@mistergrendel32]

I couldn’t tell on the Traeger grill. Was the chicken over direct or indirect heat?

[@LindasPantry]

Thank you it was amazing!

[@Simplegirltv]

Beautiful

[@LindasPantry]

So much fun but I still wish I had a Green Egg like some I know:)))

[@elbeboboys]

Wow,,,, impressive video,, good job on the chicken Linda well done ma'am,, what a beautiful backyard you have,,,, I wish you be my neighbor so we can exchange good recipes with my Mexican culinary,,,, tamales posole barbacoa enchiladas you name it,,,, hello from Boise Idaho,,,

[@brownsugarwoody]

elbeboboys chicali I would love to learn to cook Mexican food

[@ginger062964]

That chicken look fantastic! I have got to try this recipe! How long do you cook it?

[@LindasPantry]

Yum is the word for the day:)

[@thegoatman62]

I must try the Spatchcocked method, I bet it really lets the smoke get thru the whole chicken! Also love BBQ Rub Paste!

[@SweetDelPrepper]

That looked so good. Just watching you was making me hungry. Where do you get your smoked paprika?

[@montyq1972]

Do any of the big chain stores carry the Wildtree products?

[@LindasPantry]

+montyq1972 No just on their website:)

[@LindasPantry]

Thank you:)

[@Kenney9120]

I usually prefer pieces, but one advantage of spatchcocking is that you can get seasoning under the skin of the breast meat and the flat profile means the chicken cooks faster and the breast meat does not dry out. If someone likes their dark meat more well done and the time it takes would dry out the breast meat you can also remove the legs and wings and cook the breast pieces without separating them if you want to get seasoning under the skin. :)

[@glfjunke258]

What temp do you smoke it, in degree ?

[@olivermoyes8553]

Please respond to this question.

[@rootboycooks]

No change. But he is stable and happy:)

[@AuntDuddie]

Do you have any leftovers???

[@LindasPantry]

Thanks for that!!!

[@hectoralicea5945]

love the video and thanks for sharing. ....sharpen the knifes

[@dbcooper692]

what temperature

[@Booger500us]

Mighty fine!

[@ataylorai1]

This would be perfect for the 4th but here it is already raining and weather channels says it is going to continue all week. I hope I can try to BBQ and shoot fireworks soon. The chicken looks so good.

[@alishapatel7267]

ataylorai1 jjjjioo

[@LindasPantry]

255sage 48 minutes ago I hope you bring us along:) How is Gavin doing?

[@Gardeninggirl1107]

wow!

[@janettejaramillo282]

What's the recipe? It's hard to understand you while writing them down

[@LindasPantry]

So good!

[@adelagamero1433]

Hola Linda me encanta tu recetas pero no puedo ver con claridad los ingredientes y veo que no hay escrito los aparte,gracias por compartir esas recetas que seguro son deliciosas.Un gran saludo

[@ellerskillzis]

Your chicken looked dry and tough. Use a good probe and pull at 165. I like your vids. Maybe try a Maverick.

[@Vincent2wice]

Nicee

[@kkaye76]

MasterBuilt

[@MrBigkel15]

Wow, I've watch hundreds of Rub videos, never seen one made into a paste...

[@EZ4U2Say11]

That is called Spatchcock chicken butterflied is a completely different cut

[@LindasPantry]

Well thank you for making that clear for all of us

[@suziemccue9925]

could you explain the difference?

[@bansheeX29]

néw sub here love your vids...

[@LindasPantry]

I am today:)

[@LindasPantry]

We could use some more:)

[@thejackofalltrades2692]

You had me until you said coors light..... lmao

[@johnofcanadafood3044]

#tasty

[@ugibrian]

another good way to break the breast bone is to flip it over and using a CPR technique, just press down and it will break clean and keep it flat.

[@debmart59]

Slow Smoked Butterfied...

[@Convergent-350]

MMmmmmmmmmmmm. Dat's gud chiken!

[@jernigan007]

nice bird, you need a sharper knife :)

[@LindasPantry]

:)

[@rogermatildo780]

paste rub isn't good i think cause you couldn't evenly spread to your meat.. just my 2cents..

[@piledriver141]

Y'all got a lot of DEAD things hanging on your living room wall. What did they do to you. Hahahahaha,,!! Oh good video by the way, p.s get yourself a better grill

[@MattIsLoling]

replace the word paste with sauce

[@chuckdahl5498]

Yup--get a sharper knife. Good job otherwise.

[@ben-aerandyer6935]

zzzz

[@petitejunko3770]

Too much talking

[@LindasPantry]

:)