Spatchcocking and grilling a whole chicken on the Weber charcoal grill

[@SnSGrills]

Troy it’s key to get the chicken as flat as possible when using the SnS. For that particular chicken I think cooking upside down during the beginning of the cook and flip after the breasts start heading up in temp nicely. Looks like it turned out though!

[@Weberkettleclub]

Appreciate it Dave! This chicken was surprisingly thick in the breasts and small in the legs/thighs. Must have sat on its ass flapping its wings a lot. I'm not sure it could have been any flatter without squishing it between two cutting boards - have any tricks for chicken squishing?

[@markeeto]

Ive smashed the breast portions before with my 12" cast iron skillet to try and get it more even for cooking

[@khemai1]

Great video for realistic issues with the inconsistent temperatures. With that size chicken you want to keep the grill temperature under 350 degrees - bottom vents would be almost closed. Can also add half a chimney of unlit coals and cover with half chimney of lit coals to help moderate the temperature.

[@victorfortin542]

Love the honesty of your cook, just spatchcock a chicken yesterday for a friend and I used my smoke thermometer (as usual no always) and it turned out great. I rotate chicken at 120 IT , starting with “thick breast towards heat” first.

[@rwccampbell5997]

Troy,this sounds like a great marinade. Could you tell me what proportions you used for each! Thanks

[@Weberkettleclub]

Thanks Robert! I think I used about a half cup of banana sauce and 2/3 cup of pineapple juice. I normally premix them so its a saucy consistency, but this time I just added both to the bag and squished around. This marinade works really great with boneless chicken thighs!

[@BBQPete]

Troy, you're back with a bang. Love it!

[@Weberkettleclub]

Thanks Pete!! It's been a crazy year :)

[@BBQPete]

@@Weberkettleclub We missed you & your great sense of humour my man! Love your vids & style. 2 in a matter of hours has made my weekend. Great to have you back! Hope things are all good. We need to see more of that #SaltTroy action! Maybe #SaltT has a better ring to it 😄 Gotta love those giant breasts! Looking forward to the next installment already 👊

[@Weberkettleclub]

@@BBQPete Thanks brother! I'll certainly do my best to be as present as possible!!

[@MikeHoncho884]

Good honest video!! I start out with a couple chunks of Cherry or Mesquite. When I do this same cook. I try to maintain 400° - 450°. Using my Thermal Works smoke. With internal and ambient probes. Bring the bird up to about 130° skin side down. Then flip them bring it up to 170°-180°. At the very end if you want to add a little more color sear with a open grill do not close. Used the thermal works MK4 just to confirm the overall temperature is perfect. Also I usually just clip the tip of the wings off at the first joint.. Or when the wing in leg gets the desired color wrap loosely with tinfoil just the end of the leg and the whole wing enveloped in foil. That will pervent the wing or leg from getting too dark and ugly. Remember cooking chicken or (anything) If you’re looking at in Cookin!👍 p.S. The last chicken I cooked was 8 pounds! Huge!! Love all of your videos!!!

[@RA-rf4nz]

Wish you would come back. You have the best Weber Kettle videos on the internet.

[@55AmericanDad]

Bro I guess I’m way late to the party here, but I didn’t know you did a bbq channel also..... man was that a pleasant surprise. I very much like your other channel....

[@Jcslim138]

You need to post more on this channel come on bro, your other channel has weekly uploads and now I want to see that same effort on here cause you can easily blow up on this channel passing your review channel since KZbin supports these channels more.

[@bennyboysutton]

Awesome video like always! It’s December so grill something festive like a big ol turkey or a goose or something. Keep up the great work!

[@Weberkettleclub]

something festive! great thinking, thanks Benny! I appreciate you watching and commenting!

[@NorthTexasBBQAddicts]

Man I am now in need of some chicken! Lol good work

[@TanyaAD138]

i guess you gave up?... no updates in a year and facebook hasn't been touched in months

[@Weberkettleclub]

No, not giving up. I've been pretty busy with my other channel and my current house SUCKS for weber videos :( I'm moving within the next month though and I promise to be back. I'm even launching a podcast/videocast

[@TanyaAD138]

@@Weberkettleclub other channel?? Thanks for the update! Good luck with everything ☺

[@triaxe-mmb]

@@Weberkettleclub I liked your videos here - what's the other channel? I looked under channels and did not see a reference link

[@triaxe-mmb]

@420vapezone well...

[@Niagra2011]

You answered your own question. Cook at 325. Adjust top/bottom vents from 1/2 open to bottom 1/4 & top same to 300 degrees. Put chicken thigh side facing fire but 10” approx. away. Then watch internal temps. When reaching 325, close top vent to 1/8 open. Check internal temp to stay 325-350. You do not have to sear a spatchcocked chicken. Just have top vent over chicken. Heat will rise to lid and down over chicken searing as it cooks. 1 hour to 1 hr. 15 minutes should be 165 breasts 175 thighs or so before pulling off grill. Let it rest lightly covered with foil for 10-15 minutes & Enjoy my friend! Made about a dozen this way. It’s best to have a internal probe in the breast & another probe clipped to grill grate to monitor internal grill temps. I use an Inkbird $50. Best $50. I ever spent for grilling mostly everything!!! They have cheaper ones. Mine has 4 probes, wifi & Bluetooth. I can monitor everything from inside my home or 20 miles away. Lol

[@NorthTexasBBQAddicts]

I liked the vlog style

[@Weberkettleclub]

Thanks! I appreciate the feedback. There have been a LOT of videos that I never published because something didn't go as planned. I think being less OCD about this will help me put out more content :)

[@johnknapp6328]

How do you like the cowbell charcoal?

[@johnknapp6328]

Coshell Charcoal

[@Weberkettleclub]

@@johnknapp6328 I used to LOVE it, but the last few bags have been kind of MEH. Lots of ash. Seems like they changed the recipe

[@JacobTerherst]

The drunk chicken always works great for me but I have never heard of it not working. Do a side by side comparison to see which is better.

[@Weberkettleclub]

It always looks nice. And vertical chicken is a great position to roast in... but the beer doesn't do anything.

[@JacobTerherst]

@@Weberkettleclub Does the beer can not act as a "water pan" almost?

[@erokbrewmeister9231]

Looks like a 5yr old cooked that. You can't rush it man, when it's done it's done.

[@Weberkettleclub]

I am actually only 5 years old, nailed it!

[@katzsteel]

Hah, you’re more impatient than me! Can’t rush it. Just keep turning on indirect. It’ll get done eventually and won’t be burnt.

[@Weberkettleclub]

Yeah this was definitely one of my impatient moments.

[@LassesFoodAndBarbecue]

Sounds like a great flavour combo with the banana sauce and pineapple. :)

[@Weberkettleclub]

It is! Although it works better with smaller cuts and a panned cook (marinade cooks down, thickens, adds a layer of sticky crust) With the whole chicken I went light on the sauce to prevent a mess, but it definitely flavored the meat!

[@LassesFoodAndBarbecue]

Weber Kettle Club smart :)

[@edstar83]

Weber Kettle BBQ Master Race.

[@billsiebel9941]

I suggest you watch spatchcock chicken by Adrenaline BBQ. Breast should be facing the coals. Also plug a thermometer into the breast like a Smoke thermometer by Thermoworks or whatever you choose. You never have to raise the lid until you reach temperature that you are shooting for.

[@Hotsaucedaily]

Maybe throw a brick onto that bird to keep it flatter? LIked the vlog style video.

[@Weberkettleclub]

Great thought! I used to have fire bricks but tossed them when I moved last year

[@shahbash2434]

im worried you ate some raw chicken that day...

[@kingmiller1982]

Definitely

[@edwardboyer7102]

Chicken cooks better on indirect side just rotate and flip it over once or twice

[@bentackett6299]

leg o lamb

[@NorthTexasBBQAddicts]

Grill a bad a$$ hamburger

[@Weberkettleclub]

Nice! I'm a big fan of burgers.

[@stevenfrantz7106]

on facebook theres a ( weber kettle fan club to post vids on )

[@Weberkettleclub]

Thanks. yes, I'm a member. Hit up weberkettleclub.com for a more dedicated and hardcore Weber community

[@markeeto]

You got a filipino wife? Thats twice youve used filipino sauces haha

[@Weberkettleclub]

Yes! I plan to do some filipino recipes soon

[@markeeto]

@@Weberkettleclub inihaw liempo is one if my favorite to make...

[@robertdewitt625]

Way to high of heat. By the time the inside is done the outside gets burnt.

[@Weberkettleclub]

its like you skipped to the end and didn't pay attention to anything I was saying!

[@TheVaga9]

Americans fast food!