Smoked BBQ Chicken | John Quilter

[@JGmeow]

I'm glad to have you back as a regular, my brother. I hope that your back is doing okay.

[@BourbonISvegan]

Peace level: Increased 🙌🏻🙌🏻🙌🏻

[@gochana]

What a fantastic recipe! I've just done it. The flavour is amazing, and the butter is a total game changer. Your videos never dissapointed me :) Thank you, mate!

[@archerjoii3673]

The flow of the music is always impeccable in your video, this is youtube cooking at its best.

[@TerryC69]

Lovely idea for a Sunday lunch on the patio. Thanks, JQ!

[@jacobwolfe3304]

Best food content on KZbin. I mean that.

[@MoneyFIC]

Next BBQ will be a whole chicken for sure. Great vid, love the channel. Thanks for the effort and constantly making me hungry.

[@osamamuneer8495]

I liked the video even before watching it mate. That's the level of trust I have on your content. :)

[@funkmaster101]

john ur videos are the most underrated....have been following you since ur early busking days, always loved ur videos and miss those busking days.

[@beardedshooter9540]

Smoked chicken is just amazing. I did one recently but spatchcocked it and then put a garlic, lemons and thyme butter mix under the skin. Simple beautiful

[@LutfiJC]

@John Quilter bruva, been missing from your channel for a long while but I've been slowly bringing myself up to speed with your content! Must say this recipe of yours is going to really up the ante for those who actually love chicken but think it's become too mundane. My little brother's going to love this! Keep doing what you do, bruva!

[@TheStwat]

On aye. Spread the love folks.

[@TheStallion234]

Love when I see a notification you’ve posted a new vid. Always great

[@gazlake1]

looks amazing, your like a cooler Jamie Oliver. Glad you're back

[@kiddamick]

Dingle Legend smashed it again . . Best contemporary chef out there brother

[@tadeusz1]

Simple is best. Well done chef.Super recipe.

[@kristopherkneisler570]

Knocked it out of the park Chef, looks awesome!

[@johnbirch9020]

I do this regularly on my pellet smoker in Texas. To create even more smoke try soaking your wood. I spatchcock my chicken which seems to get more flavour in the meat. I will try your heat up at the end though to get the skin crispy. Glad your back on the tube!

[@sarpijk]

Love the music! The recipe is not bad either! Glad you have a Weber kettle! Please show us more ideas!

[@Gibson408]

So so good! I just got a Kamado and for juicy chicken it’s next level. The lemon, garlic and tarragon butter sounds next level 👌🏻

[@cansevrakipsiz819]

Thanks for the recipe Chef!

[@lucky9381]

He just keep raising the bar ⬆️

[@chriswright4677]

I love your videos, Quilts.

[@maxistmind]

Mouthwatering. Seriously

[@carlospadinmartinez]

Wow, this chicken looks delicious, definitely I gonna try it myself someday

[@Hunnie_B]

Love your recipe on how to start a fabulous BBQ, Spot on Chef 😊 This chicken looks absolutely delicious.

[@theubiquitusgastronaut8273]

Banging brother. Hope the back is getting better. Nick

[@samuelcole4591]

sounds amazing another great video

[@rodaxel7165]

2:05 am where I'm from. Now I'm craving for some Chicken. Thanks John.

[@arinaira1417]

Just woke up 6:30 in the morning, indonesian time. And craving some chicken hahaha. I'm getting hungry! 😀😀😀 but smoked chicken, the juicy meat, potatoes, and gravy. Ow so good!!

[@SuitedCynic]

Right, I had vowed to not get chicken until the barbeque, my father-in-law ordered, gets here but .. I have to get a whole chicken now anyways because DANG did you put me in the mood! And once the barbeque is here, I'll get the next one, but that tarragon butter with the grilled lemon is happening 100%. Love it.

[@JialxEmo]

Great video John!

[@mattstrawbridge3342]

Awesomeness! I’ve tried jerk beer can chicken in that way, but this looks off the scale!!! Thank you ❤️

[@RaezoR57]

Jazzy Tip! Solid! Be using my Traeger Smoker for this.

[@Maarten_is_here]

That’s how it’s done chef 👍

[@CookinWithSquirrl]

Looks most excellent Chef!

[@rheostar]

Might just give that a go tomorrow (Sunday), it looks delicious!

[@jasonedwards8384]

Looking good! Jason here from Birmingham College, hope you are well 👍

[@rorymundy1790]

Good job

[@marctacosoup]

美味しそう😋

[@dakotagearhart]

Beautiful

[@stevehhall3385]

Ah would so love to do this. Sadly cannot run to a, smoker... ( Sigh)..

[@vincenzosclafani6566]

John dear John I missed you ciao John

[@willnicol1684]

How do get and maintain the temp down at 100 degrees? I've got a similar (but old and knackered) Webber and it only gets that cool when the coals are virtually out? Great channel btw

[@jimkai5413]

That looks flipping amazing, thanks John, now I need to wipe the drool. Cheers chef

[@nathanchilton803]

Smoking a 50 day dry aged brisket, pork shoulder, chicken and pork sausage on my Weber Smoky Mountain. Temps at 225F with a little cherry and applewood. Gonna be brilliant! Wish I had some tarragon though….great recipe Chef!

[@cdb5001]

Alright, send the address and I'll bring the brews!

[@nathanchilton803]

@@cdb5001 down Florida way. It’s hard to get good brew here!

[@cdb5001]

@@nathanchilton803 I can bring you some from Toronto. All the hipsters have their little micro-breweries to help them twirl their ironic mustaches, BUT they do make some decent brew.

[@CookinWithSquirrl]

Sounds like a hell of a cook sir!

[@nathanchilton803]

@@cdb5001 I’ll hold you to that. Honestly, I’ll dry age the brisket for 30 days next time. I lost 60% of the moisture. That 9lb packer after trimming was 3lbs pre-cook.

[@daves1412]

Looks fab! Was your carving knife a little blunt ;-)

[@aaronharris5275]

I was more focusing on how you manage the bbq charcoal and heat. I always end up cooking with too much concentration of heat or loads of Ash blowing around and sticking to the meat. Or worse meat rolls off and drops on the floor. Maybe I need to light the coal up first and tip them in? Timing is hard as sometimes they loose too much heat! I was thinking of getting a gas bbq but getting flavour is much more of a challenge. Anyway that chicken looks divine! Any bbq tips appreciated or maybe you can do a video on the subject? Is that a Weber bbq with cast iron griddle?

[@Hibassweethome]

നല്ല സൂപ്പർ റെസിപ്പി 👍 ഞാനും പരിശ്രമിച്ചു നോക്കും Wow really different Recipe Thanks for sharing 👍 From India 🇮🇳

[@daviddarby3571]

Can you do this on a gas bbq or would the taste be completely not the same

[@spinningbackspin]

Should be able to. Just wrap some wood chips or chunks in double foil and put on the gas flame. I have done many time.

[@melotxavier8220]

When he open de Barbecue ... Wawwww When he preparing de butter... wAwww When he cut chiken ... Wawwww When i see de result ... Oh My got it's divine !!

[@gwd1095]

Looks lovely. Am glad to see you have yet to turn vegan

[@sevenproxies]

AAAAAAAAAH I NEED THIS

[@scaryprowler]

Would 65°C resting get to safe temp 74°C? I'm not so sure... 5° more maybe

[@wallacetf]

dude the residual heat will raise the temperature by more than one degree. we're talking 5-7 degrees. looks delicious though

[@HM13895]

bollocks how can it get 7 degrees hotter once you take it off the heat? :D

[@wallacetf]

@@HM13895 internal temperature, the heat moves from the outside to the inside. that is what resting means. the outside of the meat conducts the direct heat into the center. i don't get what is so confusing.

[@HM13895]

@@wallacetf ive been a chef since i was 19, i know how residual heat works, i just dont think it can get 7 degrees hotter from resting

[@AndrewSmith-bb8sh]

Yes my brother! If you still lived in wolves I would be coming from kiddy to get me some of that! Gonna smash one down me 2mora with some beers and the game! Increase the peace ✌️ 🍗

[@quinnw6795]

Hi John hope all is well in the uk and your safe and well, I had a couple of questions that I hope you can answer My first question is what happed to your studio in the market? Another question I have is are you still part of the Jamie Oliver food team? Also are there any food collaborations coming up in the near future and my final question will you be traveling to different countries for food? I know you did Toronto Canada are there any others? All the best Quinn From Canada 🇨🇦

[@DaveDVideoMaker]

I would use a chicken cube to season the chicken. No Marco memes of any kind allowed, and no Marco references.

[@biggdaddy202003]

John chicken normally only takes about 2 hours to smoke/cook. Why use 3 different heating products other than to showcase them? If the flex is to say organic bird and sustainable wood products would it not make more sense to just use the briquettes?

[@Gaming_nerd-z7c]

i miss the old food busker they were the days

[@forestgump8403]

ah the good ole heart attack and clogged artery trick,,,, check 😎😎😎😎😎

[@bbqgoro]

sorry to say but the skin doesn`t look particularly crispy but never judge a video by its looks.

[@apachecommunications]

Zero crispy skin 🤦‍♂️

[@FreshfrogmarketingUk]

I like your videos, but I doubt the average person has any idea how to control BBQ temps. I cook spatchcocked chicken in Broil King Keg in about 50 mins. I think the average person would have a cremated chicken in 2 hrs. Keep at it though, good to see you back.

[@natbarron]

He should just do average recipes for the average person 🙄 Keep at it mate 🤦

[@FreshfrogmarketingUk]

@@natbarron I'm not sure if you agree with me or not. 🤣🤣

[@Ghhyuttgg]

You didn’t brine the bird? Rank amateur.