Spatchcock BBQ Chicken on the Kamado Joe Classic II

[@mikalmoore3480]

Chef Tom, You make it look so easy!!! Just goes to show when you find your work and your passion finally meet, amazing things happen.... Bravo, Thomas...

[@allthingsbbq]

Thank you.

[@ptcclatlptcclatl1683]

Chef, your technique for seasoning this chicken is the only way I go now. Thanks for the lesson!

[@lafinitryder]

Very nice!!! And I love the tip of pulling the legs out for seasoning. I do it all the time now and the meat taste so much better.

[@rednailsguitar]

I am so glad I found your site! I've been looking for other meats to smoke other than brisket and pork shoulder and this chicken recipe is perfect!

[@djbone604]

Came for the food...stayed for the use of the word "plethora"! Great work as always Chef! 🇨🇦

[@sfmgolf]

So glad to see a new video Tom! Always love the recipes! I’d like to se another brisket video, I know you’ve done some before. Maybe just another way to smoke a brisket, different rub etc.... Thanks!

[@wavery315]

Made this tonight with some modifications - different marinade, different rub, but overall technique was spot on. The sandwich really tasty.

[@gmorin07]

Made this step by step and used all the same product and came out fantastic! With the remains made a chicken stock and soup which was also fantastic! Keep em coming!

[@Zman-001]

Awesome job Chef Tom!! I agree please do a greek leg of lamb in the ys640...ASAP please!

[@allthingsbbq]

We have a leg of lamb recipe coming up with Eric Gephart, though we cooked it on the Kamado Joe.

[@dostacos1]

Buttkickin’ Chicken is the best chicken rub I’ve ever used. Nice!

[@Al8816]

Awesome video, thanks for the help !!

[@crimsonflyer]

Not having a deep fryer available for the big stuff is a bummer but the spatchcock cooking style makes cooking fun again it tastes great.

[@jiggyman007]

First thing I cooked on my K.J 2... Was amazing.... Much love from the UK. X

[@gustavoalvarez8435]

I didi this tonight, because I live in Costa Rica i dont have the chipottle apple marinade but just blend chipotlle and apple juice with salt and then lawry’s salt and work perfectly Congrats

[@JDeaver51]

Another great video. I don't know if there is any better smelling wood than Cherry. Love it.

[@tomcleveland7973]

Doing this today for Pizza for dinner!! Been working on the dough for 3 days so cant wait!

[@darrellkaczynski7531]

Thank Chef Tom Your an inspiration, I get the thank you, but all the credit goes to you!!

[@allthingsbbq]

Thanks for watching!

[@crisworkizer]

First off awesome cook Tom..very well done and explained...love the list of everything you used to create that bad ass chicken..Thank you brother...

[@allthingsbbq]

Thanks, as always, for watching!

[@michaeltaylor5097]

I love your show. Be doing all this soon

[@kevvids]

Awesome colour mate, that looks amazing

[@allthingsbbq]

Thanks!

[@tommyroberts867]

Looks outstanding. My mouth is watering.

[@markmonke2012]

This guy had MAD skills!

[@ИринаВеселова-н1р]

Thank you for recipes! Always great to watch, that perfect quality videos! Eyecandy

[@dwaynewladyka577]

My mouth is watering. That chicken looks awesome.

[@Daone23]

my man! I subscribed as soon as I saw you season under the skin. a ton of people don't do that...but it is important.

[@KellyScaletta]

I just learned that trick watching this video.

[@jackp9589]

You are some kind of sorcerer. Amazing work

[@p0rkchop_xprs]

its the beard

[@allthingsbbq]

Thank you!

[@bigmike8397]

Making this tomorrow on my kamado. Got some new rubs, including the Cattleman’s Ranchero from ATBBQ. I’m making 2 turkeys for thanksgiving and I want to do a test with chickens before.

[@brucelawrence9361]

That brine bucket! I want it.

[@CasksnQue]

Looks amazing!

[@allthingsbbq]

Thanks for watching!

[@EdHourigan]

Lots of great tips in this video! keep 'em coming ( pls ). p.s. I don't know why this video got 24 thumbs down; I suppose those are the people that think mcdonalds is good eats!

[@KellyScaletta]

Watching his made me cry that I couldn't put it in my mouth right now.

[@HeadtoTailBBQCooking]

Now that is how you load up a sandwich!! Looks great.

[@allthingsbbq]

It was awesome, thanks for watching!

[@enricomauro07]

Fantastic recipe!

[@sizzlengrizzlen138]

Excellent Work! Looks Delicious! I've got a recipe suggestion for ya man, when they are in season, ya gotta do a stuffed morel recipe. I've got a pretty good one in my bag but I'm sure, with your mind, you could come up with something pretty unique! Thanks man keep those recipes coming!

[@LeonardoSummers]

Amazing chef Timmy

[@wildewilde5775]

Hey chef Tom. I would to see if you could do a dish that includes strawberries and habaneros. Would really like to see what you come up with. Thanks for all the work you do and the content you put out for all of us to enjoy. Greetings from Alberta Canada aka Canadian Texas lol

[@allthingsbbq]

We’ve got that added to our list. Thanks for watching!

[@martinraboy5971]

I really enjoyed your video. I spatchcocked yesterday, it was ok but I have a ways to go.

[@chrishenderson8617]

Love your videos chef

[@joedeluca8594]

Chef Tom, you are the MAN! Love your style. I've been on a duck kick, could you do some smoked duck magic?

[@allthingsbbq]

We will be doing duck confit in the spring. We just did a Duck à l'Orange for our podcast last week: thesauce.atbbq.com/cooking-fire-episode-39-duck-lorange-grill-recipe/

[@walterwhite6135]

Absolutely Great! Would like to be able to buy a five pound Chicken in Europe - low Chance, must buy 3 of them!

[@uriel-heavensguardian8949]

AWESOME VIDEO

[@allthingsbbq]

Thanks so much!

[@olatunjiguess743]

Can you do a video on how to hit and maintain target temps on the kamado big Joe 3??

[@cookingwithalittlespice]

Great video. It’s a great way to cook chicken

[@allthingsbbq]

Thank you for watching.

[@brianonofre5356]

Good job as usual!

[@ivse9696]

A very nice chicken sandwich 👍👍👍

[@videotutorialesJS]

Next recipe: BBQ lamb pls

[@allthingsbbq]

We just shot a rotisserie leg of lamb on the Kamado Joe with Chef Eric which will be coming soon enough. Thanks for watching!

[@JimboBimbo355]

This is one of a few moments, where I am sad because I am not from USA, love the BBQ culture there ... but hey I can get 0,5l of beer in pub for like 1$ :D :D

[@driss1227]

Jimmy said

[@allthingsbbq]

Cheap beer is always good. :)

[@LassesFoodAndBarbecue]

Looks awesome. Thanks Tom!

[@marvinmcmiller6238]

Looks very tasty.

[@malonecustomdesigns]

This looks really good!!!!

[@crazymonkey9611]

Always enjoy your videos. Requesting a salsa recipe to be cooked on the Kamado Joe. Have you ever done anything like that? Thanks!

[@feffe4036]

Boom, i know whats for dinner tomorrow!

[@julian73de]

Wow youre an artist Sir

[@allthingsbbq]

Thanks!

[@fglend73]

Looks good. Why spatchcock it if you’re just gonna shred it?? Just to decrease cooking time?

[@ptcclatlptcclatl1683]

Chef Tom, a question. The chicken is moist and tender and the skin is beautifully crispy but awfully tuff to chew. What am I doing wrong?

[@emmgeevideo]

I’m guessing it’s the quality of the chicken. I see quite a range in quality across the grocery stores in my area.

[@olatunjiguess743]

Hey Chef Tom , did u put the chicken right over the coals or did u smoke it indirect with the slo-roller or cearamic diffuser plates??

[@allthingsbbq]

Take a look at 6:15 in the video, Tom walks you through how the grill is setup. Direct grilling, coals banked to the back of the firebox with the chicken placed at the front of the grill, creating an almost indirect cooking setup.

[@glenregan9760]

Once again, on point

[@iambobby3537]

Have you used a dry brine and if so, what do you think of it?

[@poormofo1]

The king returns

[@nowiiforme]

Tom, what gloves are you using. Both the inner thermal and the outside (nitrile?) if you dont mind my asking.

[@big1543]

If we can't get ahold of the Sweetwater brine down here in daytona.... Do you have a link to a brine recipe that would be a good substitute?

[@GiantSFaithfuL]

I'm sure it's amazing! The dry bun though?!

[@schmatever]

Yeah i noticed that too. Was room for another sauce there like a lime mayo.

[@xHMProductionx]

After you brine it for 4-5 hours in the fridge, do you need to let it rest to raise the temp before smoking it? If so, how long?

[@robmetzger9955]

That’s one mighty fine looking bird on a bun!

[@allthingsbbq]

Thank you!

[@edteets2554]

What kind of gloves are you using?

[@johngalt234]

Can you compare the different types of smokers and grills for people who are just getting into the BBQ game?

[@allthingsbbq]

That’s a great idea. Maybe we’ll do that as a live stream event?

[@johngalt234]

Sounds good.

[@saltychesticles8045]

Im from quebec and we dont really have a profound bbq culture here , hence why im hooked on your videos. If i wanted to start doing bbq small scale , how and what would i need to start small scale for friends and family? You seem to own a lot of equipement but what do you need to start , ie brands of smokers and so on ? I really enjoy your work and looking forward to your next video. Thank you.

[@Finance-Food-and-Freetime]

Buy a kamado joe. Very versatile and will last a lifetime

[@saltychesticles8045]

Ty sir . I will look for one of those. Thx for your time.

[@wraystv3054]

Check weber master touch grill

[@natejm]

louis-philippe Sergent - I went straight to the Oklahoma Joes Highland offset smoker. It’s pretty versatile, but you get a crash course in manually controlling the fire, thus controlling the smoke and temperature.

[@jeremyericksen8433]

Get yourself a cheap Weber kettle and work from there. Learn and experiment before investing a lot of money.

[@Slyder2828]

Chef Tom, have you ever tried Everglades seasoning? They have a bunch of different styles and I recently came across them, very tasty and diverse in flavor

[@jackp9589]

MagDump28 I live in Florida so it’s everywhere here. Their standard seasoning was so sweet it overpowered its other mild flavors. Didn’t like it

[@p0rkchop_xprs]

Cactus Dust is good on burgers

[@fredriksteen4504]

perfekt BBQ TOM this I gone do one my Green Egg

[@robertsalazar8895]

Sooo gooood! Thanks bro.

[@allthingsbbq]

Thanks for watching!

[@esmith1225]

Awesome

[@Matzieu1]

Does the smoke penetrate the skin, down to the meat?

[@RicardoMorales-me8sw]

Can you make sweetbreads or mollejas in spanish. I make them on the grill but i really wanna see your take on them

[@natejm]

Also, you could cool down that chicken and make a wicked ass chicken salad! For some awesome cold sandwiches. Save those bones! Next thing you know you have a fantastic base for a bbq chicken soup. I would even throw all the skins you don’t eat in there. It’s a little more work to skim the extra fat, but the flavour is unmatched for a chicken stock.

[@brendanleslie9653]

chef tom what sort of bun is that? also great vid, keep up the good work

[@joegonzalez4188]

When do you cook on the ys640 without the diffuser plate?

[@allthingsbbq]

Anytime you want direct flame under your food. Thanks for watching!

[@Dutchtheairsofter]

Came for the food stayed for the food and that beautiful beard

[@AdamS-nv5oo]

I bet fried onion strings would make nice addition

[@kennethlopez2365]

How do clean your grill after use?

[@allthingsbbq]

That's a loaded question... we're working on a video on how we clean our grills, which hopefully will be done in time for Spring.

[@AustiuNoMatterWho]

let it be know you need more subs and i found you at 115K

[@allthingsbbq]

Thank you!

[@crazymanbbqcompany1592]

Come on, When are we going to see Venison roast Smoked ? Bob Cooney Salt Lake City Utah

[@big1543]

Is an overnight brine too long for this recipe?

[@tooleyboi491]

Shaun Stoneking over night is the best,get way more flavor.....trust me I cook a lot of different meats, brining and marinating over night is always the best!

[@jbbassin5389]

Glad to see the Kamado instead of the proverbial YS 640.

[@allthingsbbq]

We cook on a lot of stuff, but the YS640 is our hands-down favorite. The good thing is we're going to increase the number of Chef Eric videos we release soon, hopefully to two a month, so you'll see a lot more KJ content soon. Then we have a bunch of videos we'll be shooting on our new wood-fired oven. It's hard getting a lot of different grills in when you only have 52 chances a year! :)

[@TheHamadanners]

Yum

[@laceyp3320]

Nice🐥🐥

[@namcalpine]

He reminds me of Tim Tebow for some reason.

[@TexasStyleCuisine]

Good looking yard bird on a true spatchcock you might want to rake that breastbone all the way out of that bird. Totally enjoyed the video thanks for sharing.

[@rueridge7597]

Goooood looking samich

[@lsclsc9960]

Looks good but idk about cotija maybe another cheese

[@AdamS-nv5oo]

Oh and still waiting for your take on leg of lamb 😀

[@allthingsbbq]

It's coming. Chef Eric just did a rotisserie leg of lamb video with us on the Kamado Joe. Hopefully, it will be up around Easter.

[@daveburton9378]

I've been cooking bbq chicken for 40 years and never cut the best part of the chicken off, thats the tail. If you never had a tail you don't know what your missing

[@SG-ig2th]

Never been 1st before.... Any smoker recipes for duck?

[@jeffjeff9388]

Make a gumbo!

[@m.a.6781]

How about duck with a new flavor

[@allthingsbbq]

We have a classic Duck à l’Orange podcast going up later today on our blog... we’ll be doing duck confit when Spring gets here.

[@stephenswistchew7720]

Ah spatchcock

[@robbiewhite323]

Chef Tom, when my wife and I win the powerball would you mind moving to Louisiana to be our personal chef? You’ll be handsomely compensated.

[@allthingsbbq]

You may need to move to Wichita and buy this company. ;)

[@williamgates8862]

can y'all smoke a roast like a brisket on a charcoal smoker to show how it's done so people can't mess up a real brisket that would be awesome

[@always3002]

Mate, chk this plz, Almazan kitchen 😍😘👍

[@rolandomartinez1068]

Leg of lamb

[@VitalyJay]

Iron Solomon