The Best Chicken I've Ever Made | Chuds BBQ

[@toranas1500]

I'd love to see more rotisserie cooks. Beef cuts, gyro, shawarma, al pastor. I know those are typically done on vertical rotisseries, but I'm sure you could make it work.

[@ItsariJasco]

Bruuuuhhhhh. I just got a Weber with a rotisserie and I thought of this video. I just saw that this video is 3 YEARS OLD NOW!!! you've come a long way and that makes me so happy to no end. Also, it reminds me that I'm older now... Sadness. Keep it up bro. Much luv.

[@waterfordrs22]

Dry brine + air dry uncovered is a game changer. You can leave it in there for a couple nights. Duck fat is another game changer. I love roasting root vegetables with a bit of duck fat too. Good video, nicely done

[@adamhenry5019]

Love referring back to your videos to get a bit of advice. Bloody love you Bradley Robinson ❤

[@rodie1969]

The best rotarie video i have ever seen ! Well done and many thanks for sharing this !

[@avikaiser9562]

so glad you showed the oyster. I always give the oyster to my customers. it really is the best part of the chicken.

[@lilannalucey]

Just bought a rotisserie for my Masterbuilt, so I'll be rocking this recipe next weekend. Beautiful.

[@markkilpatrick7951]

“Cut it off in one Fowl Swoop” ha ha. Nice pun!

[@Adam-W-]

You're the most entertaining bbq tube dude out there mate! Absolutely love your channel! 🙏🏻❤

[@elopez1369]

That BOOP though. Ha ha ha I laughed unnecessarily hard at that...

[@nvdanews]

Too bad the rest of his shtick is annoying ah

[@thomaskloszewski]

The chicken looked delicious and the show was good too!!

[@geoffreywilliams2981]

So simple yet so good.

[@williammills7778]

I got a rotisserie for my weber kettle a few months back but haven't tried it yet, well now I'm going to have to break it out and give it a spin. I have a duck I bought at a local market two weeks ago and that's going to be my maiden cook. Thanks for the inspiration and as always great video😊👍

[@pedroarellano4266]

This is my new trussing method, for sure! Thank you, Bradley!

[@Violetsworld78]

Just got the rotisserie attachment myself, so far I love it! Can you make more videos on these? Maybe lamb?

[@trgrs34]

Can’t wait to try...Great Job! Keep’em coming..My new fav channel!

[@amroc]

I keep seeing the knife you carve the bird with in all your videos from this era, but can't figure out which one it is. Shun of some kind? Looks amazing!

[@paulfaamao5455]

THERES A SNAKE IN MY BOOT!! Watching from Wainuiomata, NEW ZEALAND 🇳🇿

[@bigb1193]

That bondage chicken looks delicious

[@ryanmlozano]

Glad you support Bonton's - they're great! (and conveniently close to us here in Lockhart)

[@dwaynehagle7445]

Ok I did it ..Dry Brine ,your rub .But I Rotisseried it in My Emril 360.Minus the Charcoal flavor .Turned out Great.

[@mudslidemac9613]

yeah man more rotisserie cooks. yum yum

[@thebetterwurstco]

Sam's Club and Costco should take notes. Simple and deliiiiciious!!!

[@brettmanley4944]

The tie up lesson is nice

[@garethevans2499]

Did you leave the dry brine salt on it before oiling it?

[@BatJordo]

Things me and Bradley have in common. I like to start on the back side and finish on the front too!

[@RJTheCerealGuy]

._.

[@Joe-hf7js]

HEY OH!!

[@drewmichael4014]

“Want a wing for the road”. Pit-master speak for HIT THE ROAD Brook!

[@wadegramlich228]

Love the content man I have tried a few of you recipes and they are legit. Keep em coming.

[@kennewsome1095]

Where is knife set from, are you happy with sharpnesses?

[@daviddugger3329]

I'm gonna have to build me a replica Chud box 📦! Love the direct heat videos...

[@Dubhghaill]

Brad, the man of many skill's...Greatest channel on youtube for anything to do with building smoker's to cooking with them and more.. Just wondering What does CHUD'S stand for or the meaning of ?

[@jaquestraw1]

So simple, so good!

[@kwytch3154]

Very nice now you need to look into getting a Rib-O-Lator for your rotisserie set up

[@chisel83]

Bradley. BOOP poultry proctologist exam initiated 😂

[@blink555]

Brad! Have you cooked a brisket or pork shoulder on the rotisserie? I'd love to see it.

[@bryanpoupore6649]

Dude what gloves do you use for grabbing at that heat

[@Isovapor]

I buy my rotisserie chicken from Wal-mart. Perfectly cooked. Juicy and tender. It cost me $5 and zero sweat. It’s hard to beat $5 perfection. Cheers!!

[@madisaur0]

Your intro is addicting! Welcome back toooooo Chud's Barbeque... Bet you wouldn't play corn dog with a live chicken! 🤣

[@bigsmokeybonesbbq3720]

I'm doing this tonight. Thanks for sharing. Great video

[@AnthonyKannampuzha]

coming back to say. this was the best chicken i had ever made. Dry Brine well done sir💯👌

[@justpassinthrough7]

Garlic and herb is amazing. I use the same thing, mine came with spikes and rock it over the fire pit

[@clintharris8519]

Is it just me ...or does Brooke remind you as well of Debra Winger in Urban Cowboy?!? Thumbs up!!!!

[@ARIY1411]

Video of the charcoal chimney please!

[@patrickparent1451]

I love your videos and great advices !

[@lydiamashcka4362]

I always smoke the whole chicken and we eat off of it the first day and then the next day I make cream of smoked chicken soup from the leftovers and that is definitely my husbands favorite part.

[@rattank1527]

What kind of gloves do you use? It looks like there's something underneath the black ones for when you're handling that hot-hot, hot meat.

[@jamesPerez1980]

He said “BOOP!” lol 😂

[@426superbee4]

I quit rotissering Chicken! Reason? I can't beat beat Walmart's whole rotisserie chicken. It melts in your mouth Delicious Plus its under 5 dollars. Heck i can't even buy a whole chicken for under, 8 bucks, Not counting the seasoning and cooking it. ITS DELICIOUS 🍗🍗 YUM

[@stringmusicarchery]

One of my most watched and re-watched videos. Makes me wonder about another awesome rotisserie delight… any chance you have a tacos al pastor mini chud box style up your sleeve? Keep up the great work, Bradley!

[@evinduggins2431]

I absolutely love this channel. Maybe this has been asked already, who is Chud? Just curious.

[@STINKINGLOWLIFE]

Looks great, but how can the skin be crispy if it got rapped with foil ?

[@victor6tovar]

Looks Amazing!! you should try it with TAJIN! That's how we do it in South Texas

[@allieandbo]

Badass Bradley. Have you ever done pork belly burnt ends?

[@robertbenavides3899]

Shout out from South Texas 💪🏼🦁💪🏼🦁 Awesome COOK:) #Texas Style

[@MikeHoncho884]

Mr. Bradley. Have you ever tried doing brisket on a rotisserie?

[@jarodclayton8223]

Wouldn't mind seeing a Texas style chili con queso recipe with homemade chips, smoked beef carne guisada, and/or Austin style breakfast tacos with homemade chorizo. But whatever you come up with I'm sure will be amazing.

[@ask_jeebs]

I suggest you look through his old videos 😉 Scratch that, I'm an idiot and can't read.

[@outnumberedbbq]

@@ask_jeebs none of these are in his previous videos 😉

[@ask_jeebs]

@@outnumberedbbq Misread texas chili con queso as texas chili and queso separately. lol I'm an idiot.

[@outnumberedbbq]

@@ask_jeebs no worries, I won a family chili cook off with his chili. Good stuff. Can’t go wrong with anything he makes.

[@COWBOY_TECH]

Love your vids keep em comin

[@K20TypeR]

I’ve got 2 chickens on my new rotisserie and kettle right now. It’s been almost 2 hours!

[@fabmakebuildcook6274]

Solid idea with the rotisserie! Great video as always

[@cacheshier]

3:09 What tha Duck? LMAO

[@jkpq8738]

Great lookin chicken! How about an episode with: cheese? fish? or pork tenderloin?

[@brianrodriguez2202]

Love the videos

[@cm2877]

What temp was this cooked at?

[@tommyroberts867]

That looked amazing

[@AntsBBQCookout]

Wow the skin looks amazing 🤤 now I'm craving rotisserie chicken at 6 in the morning! Great job 👏👍

[@chrisross1657]

HAHAHAHAHAHAHAHAHAHAHA !!! 3:10 !!! HAHAHAHAHAHAHAHAHAHAHA !!! My first time watching your vids and I am now a fan for life ! BOOOOP !!! Liked & Subscribed !

[@jeffatgorbysgrill9480]

Another Chudariffic Video Mano. If you ever decide to open a que joint it will be epic.

[@wadegramlich228]

Is the beet sauce available in stores?

[@hurly720]

Correct me if I’m wrong however won’t wrapping the bird during the resting time make the skin less crispy? Yes the meat will be more so moist

[@chetvolz8363]

Came for the chicken, stayed for the boop. Trying my first rotisserie chicken this evening

[@funfunstuie]

your mums book showed up yesterday. Not made any dips yet but I will. Anyway great video as always.

[@ehbcd]

Looks delicious

[@martindimitrov3035]

Hey, that's beautiful. I've seen you are pretty much skilled with the angle grinder, so if I were you, I would cut the handle of the skewer, so I could put the birdy in advance and then slide it through the left hole, than down and then the right hole to the motor. But your way works also. Nice chicken anyway :)

[@dustincunningham234]

That boop got me hahaha

[@sawboneiomc8809]

You could go to the NFR finals in chicken roping with that performance!

[@benh580]

Awesome video chud. Now that you have a spit, let's get some al pastor !

[@fabmakebuildcook6274]

I'll second that request!

[@jeffatgorbysgrill9480]

ditto

[@drillsgtlangdon]

The chicken looks and sounds amazing! You outdid yourself here sir! Wondering if you have a link for the rotissorie setup you have?

[@outdoorkitchen501]

WOW....FANTASTIC!!!!!!!!!!!

[@Moe_69]

The colonel sanders award goes to boop for dicken the chicken. 😂😜👍

[@MrPGB471]

no official taste test by the official taste tester!!!!

[@joncrall4628]

He actually did give the taste tester a bite. He just didnt state it

[@takeflight4666]

Need a beer can chicken recipe next!

[@eddiep5676]

How about some a Chud Poppers!

[@LigglesHoneycut]

😂 my man said “Let’s see if I can pull this off in one fowl swoop”... I see what you did there, breh 😂😂😂

[@-ripinpieces-8409]

All the preparation to get crispy skin, just to ruin it with the aluminum foil. But the rest looks amazing. I grill it normally with 360F and only 1 hour, but 300F looks promising. Will give it a try. Thx for the video.

[@RBCbomber]

In french the oyster is also called sot l'y laisse which roughly translates to "the fool leave it there"

[@MrIslandlogger]

Hands down meat LEGEND and entertainer

[@thegrimmer]

Why does starting skin dryness matter when it's going to be at 300 for over 2 hours?

[@denniscleveland669]

The nuggets/oysters are my favorite part.

[@CatfishWeekly]

That chicken looked great

[@BackyardWarrior]

man that chicken looks so good

[@danielburris4096]

Start on the backside and finish on the front. That’s pretty much how I work too. Lol.

[@currentsupply]

Roti RibEye Roast is my favorite. Especially if it's about the size of a small chicken.

[@BoysInTheWoodsofPA]

You need a vertical slot in the left side of your fire box to allow you to insert and remove the rotisserie rod with a chicken installed on it. It would also make it easier to insert a rod with a turkey instslled on it...if you put your rod into bigger birds that is......point is, more slot options are a good thing.

[@gingerkid920]

do we know if he asked the chicken if it was into bondage?

[@markc1894]

Give ya ⭐️⭐️⭐️⭐️⭐️ just for tying that chicken up . Ever try that on the Wifey😁😁😁

[@426superbee4]

ITS A NO BRAINER 🤪🤪👍👍 Butter garlic

[@dwaynehagle7445]

Dude I'm gonna do this

[@EricsBBQAndMORE]

I never knew about the oyster!

[@EricsBBQAndMORE]

The BOOP 😂🤣😂🤣😂🤣

[@drewmichael4014]

I’d like to see you cook all types of fish…..from salmon to tuna and Mahi to flounder. My cardiologist forbade me to subscribing to you but if you smoke more heart healthy alternatives he may recant. I’ve got cardiovascular disease 😤