Cornell chicken. Firehouse chicken recipe on the Kamado Joe. The BEST BBQ chicken I've ever had!

Рет қаралды 86,813

4 жыл бұрын

Cornell chicken is a staple of firehouse BBQ’s and its easiest some of the best BBQ chicken I’ve ever had. Making Cornell style BBQ chicken on the Kamado Joe is easier than you think, I will show you how to replicate that firehouse chicken you had that one time and can’t stop thinking about.
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Recipe (I doubled this)
2 cups white vinegar
1 cup oil (I used Canola)
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
pepper
6-8 chicken breasts
#SMOKINGDADBBQ #firehousechicken #cornellchicken

Пікірлер: 256

@Nothing-zw3yd 11 ай бұрын

Cornell chicken started in Ithaca, NY at Cornell University, not western NY. Buffalo based Chiavetta's is not Cornell chicken marinade either, completely different recipe. It's really good and we use it a lot (it's awesome on grilled pork chops), but it's not the same thing. The original recipe calls for cider vinegar also, not white. I grew up just north of Ithaca, and was a volunteer firefighter for several years, and we did a HUGE open pit chicken bbq every 4th of July. Thousands of meals each year, so I know Cornell style chicken inside and out. That being said, it looks amazing!

@m00se23 2 жыл бұрын

Actually, the original recipe calls for table salt, which is much saltier per tablespoon than any brand kosher salts. So 3 Tbsps. of table salt will be MUCH saltier than 3 of kosher. Which is good - that's how the original recipe was written as there was no marinating going on. I'd also like to point out that cracking your egg into 100% vinegar will curdle it so you'll have tiny pieces of egg floating around in it. Again, per the original recipe you whisk the egg into the oil first and get a nice yellow smooth custard-like result, THEN you add your vinegar (does this sound like another food you might know as mayonnaise?)... Then add your spices (much more pepper in the original recipe than here) and baste every 5 minutes. Or dunk the pieces, which I prefer to do. I know I might sound picky but the difference in the results will speak for themselves. I highly recommend these adjustments.

@dalekormazis179 2 жыл бұрын

Much appreciated, just bought a classic 2 grill. Totally new for me. You really break things down and explain everything. Will try your chicken first. Thanks!

@SmokingDadBBQ 2 жыл бұрын

Glad it was helpful! Enjoy

@keithscott4914 3 жыл бұрын

Thanks James, that was the best chicken I have ever made. Family raved about and I have made some darn good ones on my Kamado Joe. New go-to recipe.

@SmokingDadBBQ 3 жыл бұрын

That is awesome!

@Thegrillingdude 4 жыл бұрын

Looks amazing James, birds look good. Thanks for sharing!

@SmokingDadBBQ 4 жыл бұрын

The Dudes Kitchen 💯 thanks for checking it out and commenting

@dn1084 3 жыл бұрын

Thanks for sharing your videos I have been learning a lot watching.

@SmokingDadBBQ 3 жыл бұрын

Glad to help. thanks

@lobsterbisque7567 2 жыл бұрын

Thanks for sharing this amazing recipe with us, James!! Looks amazing!!

@SmokingDadBBQ 2 жыл бұрын

My pleasure!!

@lobsterbisque7567 2 жыл бұрын

@@SmokingDadBBQ I just got an 18" Smokey Mountain, and I'm re-purposing a perforated 17" cast iron charcoal plate from one of the Kamados(sorry, I forgot which one exactly, but it's THICK) as a heat shield😆 But Your recipe will be the first chicken recipe I use on my Smokey mountain along with the rotisserie attachment I bought shortly after I got the WSM😆😆

@PopleBackyardFarm 4 жыл бұрын

This sounds really good.

@SmokingDadBBQ 4 жыл бұрын

Pople BackyardFarm it’s going to become a favourite if you haven’t tried it yet

@BadCook77 4 жыл бұрын

Another fantastic cook! Well done sir. They look amazing!!

@SmokingDadBBQ 4 жыл бұрын

BadCook77 thanks so much. Appreciate it

@RobertAnderson-pw7xo 4 жыл бұрын

Liked your comment about removing the Ash diverter in the bottom. I was able to gently remove it thru the top in my new Classic II. I really enjoy all of your videos

@SmokingDadBBQ 4 жыл бұрын

Glad it helped! thanks

@chargriller6547 4 жыл бұрын

That is awesome. 👏 Those yard birds look amazing. I have heard of Cornell Chicken but never made it. That will change very soon. 👍👍👍

@SmokingDadBBQ 4 жыл бұрын

It's so good!

@scottnicholson463 3 жыл бұрын

Great video! I know its a year old but I'm doing that tonight. My very first cook on my joe. Wish me luck! That brine bucket is awesome! I didn't know that existed. I have to have one!

@SmokingDadBBQ 3 жыл бұрын

i love it for stuff like this

@violin-schwerin 4 жыл бұрын

Absolutely delicious! Made it in the kettle grill

@SmokingDadBBQ 4 жыл бұрын

Fantastic! Over the charcoal fire is the best with this recipe

@MK-vl7bt 4 жыл бұрын

Great Content, like the calm and in depth explanations. Don't hava a Komado. Now I want one. Subbed!

@SmokingDadBBQ 4 жыл бұрын

Maximilian Kruse thanks so much. Appreciate you hanging out

@jeffcherielalonde7593 4 жыл бұрын

Chicken looks incredible and like the others said I’ve never used eggs in a brine. Great episode keep up the good work.

@SmokingDadBBQ 4 жыл бұрын

Jeff & Cherie Lalonde thanks so much. Eggs and chicken... it’s like a family reunion lol 😂

@PicklesBBQandCooking 4 жыл бұрын

Those birds came out great James! Really interesting brine with eggs, first time I’ve seen that. I’ll definitely have to give it a try. Great job brother and keep on grillin!

@SmokingDadBBQ 4 жыл бұрын

Pickles BBQ thanks so much. It’s worth the short prep. Delicious

@pitbull004 3 жыл бұрын

Looks good James. I'm going to try this one.

@SmokingDadBBQ 3 жыл бұрын

Please do!

@WhitewaterOutdoors Жыл бұрын

Firehouse chicken! A staple of NY life in the summer! 😎

@spudster4002 4 жыл бұрын

If I can get all the ingredients then I’m eating chicken this weekend. Thanks for showing this, the chicken looked great. 😀

@SmokingDadBBQ 4 жыл бұрын

You are so welcome, I absolutely love this recipe

@chaddoyle6911 2 жыл бұрын

Never heard of firehouse chicken so I’m putting your words to the test. I will be using this as one of my first cooks, but my order will mixed up, hopefully I can make this cook #2

@SmokingDadBBQ 2 жыл бұрын

what did you think? we love this one

@carlgeorgtsigakis498 4 жыл бұрын

Thanks for another great video! Only thing a newbie like me was missing was the Grill Target temp and the meat finished temps.. Still learning ;)

@SmokingDadBBQ 4 жыл бұрын

Great point! I will try and add this comment to future videos to make it easier. In general depending on the style of cook, I like hotter grill temps (375-475) and I normally pull to rest around 160 in the white and the juices clear in the leg

@guyfisher2050 4 жыл бұрын

Thermaworks have an excellent chart for various meats and cooks. A blog version is available here: blog.thermoworks.com/thermometer/chef-recommended-tw-approved/ A printable PDF here: www.thermoworks.com/pdf/chef_recommended_temps.pdf I printed one of these off and stuck in on the interior side of one of my upper kitchen cabinets doors.

@andromedazoowitski5903 4 жыл бұрын

Amazing. So good.

@SmokingDadBBQ 4 жыл бұрын

Thanks a lot!

@andromedazoowitski5903 4 жыл бұрын

@@SmokingDadBBQ No thank you! I live in NYC and my move to London has been delayed by Covid. Who cares??? Very good point. However - I purchased a Kamado Joe Classic 3 and it's sitting on a dolly in my living room in my apartment :-) I am dying to unbox it and use it and your videos are just incredible and educational. I've cooked on a small BGE for a few years, but this is amazing!! Cheers James.

@adrianmiller5462 2 жыл бұрын

Very helpful thanks again

@SmokingDadBBQ 2 жыл бұрын

No problem 👍

@thedude4241 3 жыл бұрын

James I know this video is old but it’s new to me. I’m from upstate New York and grew up on chiavetta’s marinade. I’m going to try this recipe. Your content is great keep it up!

@SmokingDadBBQ 3 жыл бұрын

thanks, my wife and I were just itching to make this again.

@BBQPITDOG 4 жыл бұрын

I've always heard of this but had no idea what was involved! Sure looked tasty on the grill bud!!

@SmokingDadBBQ 4 жыл бұрын

BBQ PIT DOG much appreciated. So good; let me know if you like it as much as we do

@paulorourke4948 3 жыл бұрын

I’ve been watching your great videos and just got my first Kamado (Joe classic III). One thing I’ve missed on your videos - how and how often to baste.

@SmokingDadBBQ 3 жыл бұрын

thanks so much, don't need to do it more than twice towards the finish line

@5214428 Жыл бұрын

What internal temp should the chickens be? What was your total cook time? Thanks for sharing

@ASTHECROWFLIESHIKING 4 жыл бұрын

Man, that is pure awesomeness! Thanks for sharing. ✌️

@SmokingDadBBQ 4 жыл бұрын

AS THE CROW FLIES HIKING 💯 👍 thanks for checking it out

@guythecookingsam2588 5 ай бұрын

Glad to see you've stood by your guns all these years. You still call it Diamond Kosher Crystal salt.

@TheSillyKitchenwithSylvia 4 жыл бұрын

Well damn! That chicken does look good!

@SmokingDadBBQ 4 жыл бұрын

The Silly Kitchen with Sylvia not going to lie. Pretty awesome. Much appreciated

@williamwagner8017 4 жыл бұрын

Just found your channel today while investigating the Kamado Joe. Looks like you have a good collection so you can count me as a new subscriber. Looking forward to watching your other videos. Thank-you. I was born in Ithaca NY and grew up eating Cornell chicken. To this day I like vinegar-based BBQ sauces, like those from East Carolina, better than others. Have you tried this with cider vinegar as in the original recipe? I would say it has a better flavor than white vinegar. One of your viewers asked about the egg. It acts as an emulsifier and helps the vinegar, oil and spices come together and helps them stick to the chicken during cooking. Edited to add: The original recipe says to whisk the oil in last, which helps the emulsification process; the same process as making mayonnaise. Add it slowly or it won't come together properly. I don't think I would like chicken marinated that long in vinegar. Chicken is not a tough cut of beef like a rump roast used for sauerbraten and will break down and get mushy. We only let ours go for an hour or two in the fridge. And we always baste or dunk the chicken pieces at every flip. Here is a link to a story about the origin of Cornell chicken: www.atlasobscura.com/articles/cornell-chicken-barbecue-sauce-upstate

@SmokingDadBBQ 4 жыл бұрын

Thanks so much and welcome aboard. Will absolutely try the cider vinegar next time

@philliprodriguez5129 4 жыл бұрын

awesome video .. I just subscribed to your channel.. I really like the way you go step by step especially when starting fire.. I just purchased the Big Joe II and excited to start cooking.. is there a burn in process for these like a traditional offset smoker? thanks

@SmokingDadBBQ 4 жыл бұрын

Awesome, thank you! It's not mandatory but out of habit I do it anyways. 400f for 30min and then lock it down and leave it sealed up for 24hrs and then you're good to go. I normally leave my dome unlatched when not in use

@toddg3268 3 жыл бұрын

We really enjoyed this - who knew there was another way to cook chicken? I used apple cider vinegar and the “tang” was almost overwhelming, but I think that’s the whole point of this recipe. I might try adding cayenne or something to offset that a little, but we really liked how tender and moist the chicken turned out. Thanks again for the great channel!

@SmokingDadBBQ 3 жыл бұрын

Great idea!! Love a little spice

@moonaj89 2 жыл бұрын

@@SmokingDadBBQ what's the best way to speed up the brining? If I only have 6 to 8 hours should I just increase the salt ratio?

@SmokingDadBBQ 2 жыл бұрын

@@moonaj89 that should be fine. Pull it out an hour before going on the grill. The room temp speeds up salt

@moonaj89 2 жыл бұрын

@@SmokingDadBBQ awesome thanks for that info. Just found your channel but I'm a big fan already, keep it up!

@pneill90 3 жыл бұрын

What temperature did you cook/smoke the chicken? Also how long did it take? Also what do you think about Apple wood instead of peach? Unfortunately I can’t find peach around here but have found apple

@SmokingDadBBQ 3 жыл бұрын

any mild fruit would be a good substitute, apple would work great. Its early last year so I don't remember the exact temp but I would say I would have done my go to temp of around 400f

@thomasbernecky2078 3 жыл бұрын

you're right, I grew up with this recipe in WNY and still love it. we used cider vinegar though. Kosher salt is way way better for cooking and for you. @11:40 the neighbors should start looking over their fences and/or drifting over?

@SmokingDadBBQ 3 жыл бұрын

so many nice smells drifting towards our neighbours all the time... so mean lol

@jackwebb5917 11 ай бұрын

How often did you baste?

@Dave-tb8kg 4 жыл бұрын

Will you work up to a brisket? The birds look delicious! Can’t wait for more videos

@SmokingDadBBQ 4 жыл бұрын

David Freitas 💯 that’s the plan. They are out of stock at Costco for the winter. I have one left in the freezer and am going to do a pastrami with it and hopefully don’t have to wait much longer for them to be back

@russptube 4 жыл бұрын

James excellent video's. I did follow your recipe to the tee but used thighs! I found the flavour of the chichen to have a strong vinegar taste. Is this what I should be experiencing. Many thx

@SmokingDadBBQ 4 жыл бұрын

Thanks so much Russ. It shouldn’t be overpowering but there will definitely be some flavour from the vinegar. Did the brine stay together in the bag meaning the thighs were covered equally? It is possible the thinner thighs might absorb more than an whole chicken

@nancylou224 3 жыл бұрын

As new KJ owners we have found your videos to be extremely helpful and have already ordered items through the links you’ve provided. Do you have a link for the drying rack that you used?

@SmokingDadBBQ 3 жыл бұрын

thanks so much, no just found them at a local kitchen store. they are just cookie racks

@jvickery75 3 жыл бұрын

Looks great. Is that the KJ Classic? I have a classic II and after years of doing beer can chickens I want to try the spatchcock method, but I was curious if I’d have room for 2 spatchcocked birds at once on the grill without an extender?

@SmokingDadBBQ 3 жыл бұрын

yes this is the classic 3

@jono1987 2 жыл бұрын

Spot on regarding the "wings". I was just scratching my head yesterday as I noticed all the ash buildup with no easy way to access it.

@SmokingDadBBQ 2 жыл бұрын

cheers Jon

@dansong.tolman2793 4 жыл бұрын

As some mentioned, the eggs in the brine is a suprise. Also, which cooks faster, the ones on the main grate or the one on the top? Great video, keep up the good work.

@SmokingDadBBQ 4 жыл бұрын

thanks so much, the egg just helps hold the brine together and keeps it from breaking apart. They were pretty equal but if I recall i think i rotated these half way just to be sure

@kylewoodyer8846 4 жыл бұрын

Everything always looks amazing but you seem to cut your video before cutting into the meat. The best part is to see the finished product just before being served. Just a suggestion. Great videos!

@SmokingDadBBQ 4 жыл бұрын

Thanks for the tip! you’re not alone at sharing this so i have started adding it to new videos so this should improve. thanks for sharing

@james7328 2 жыл бұрын

Hi, thanks for the amazing videos. May I ask what vent settings you would use for this cook using the SloRoller? Thanks

@SmokingDadBBQ 2 жыл бұрын

thanks, 1 finger bottom and likely between 3 and 4th line on the top vent

@wildcat59 4 жыл бұрын

I really appreciate your videos and subscribe. Lots of good stuff and very helpful for this newbie. I just bought my Kamado Joe Classic III and have a lot to learn. I had been using a GMG pellet grill previously. I have two questions for you please. First, why did you choose to use the ceramic plates rather than the slo-roller? Second, do you have anything to share about various lump charcoals (imparted flavors, sparking, burn time, etc)? I have noticed a flavor in what I have been cooking so far with KJ big block. Perhaps it is just the additional smoke achieved when using a Kamado over a pellet grill. I have some Jealous Devil coming. I am originally from across the river in NNY, so Cornell Chicken was a treat to see :)

@SmokingDadBBQ 4 жыл бұрын

Hey Lyle, thanks for checking it out... honored to have a real Cornell chicken pro weigh in. (1) you can use either the SloRoller or the plates, I mix it up in my videos so people that have an older Joe without the SloRoller can follow along. The plates are also easier to clean as you can just crank the heat and burn it all off whereas the SloRoller should stay under 600f. (2) yes despite wood pellets being wood, they actually don't impart all that much smoke flavor unless you keep the temp under 220 and in some cases add a secondary smoke tube which is one of the reasons I love charcoal as you can smoke low and slow, and or get smoke flavor at 400-500 if you want... I have Rockwood, Jealous Devil and Big Block at home.... I tend to buy big block the most often since for the price and quality I find it is my favorite

@chillin-in-chi-town 4 жыл бұрын

@@SmokingDadBBQ I too just got my KJC iii this week.2 questions: 1) I understand the easy of cleaning with the plates but have you noticed a taste difference between using SloRoller vs plates. Was the SloRoller just a gimmick or does it really add additional flavor (and which flavor do you prefer?). 2) Do you recommend the extender if I'm looking for more grill space on the KJC or with the 3-tiered system, should I just order additional grates to create more space for large cooking...Great channel, I've learned a lot just by watching!

@stevegane4443 4 жыл бұрын

Great video as always, keep them coming!

@SmokingDadBBQ 4 жыл бұрын

Steve Gane thanks so much

@surfingfl897 3 жыл бұрын

What are the mats you have under your grills? I just built an outdoor kitchen and my grill is also sitting on wood. Your mats are making me rethink my build. Got me worried that they are going to burn lol. Thank you.

@SmokingDadBBQ 3 жыл бұрын

those are outdoor 24x24” ceramic tiles about 3/4” thick

@Tungoon Жыл бұрын

Open pit charcoal grill works very well for this recipe also

@SmokingDadBBQ Жыл бұрын

absolutely

@yganator 3 жыл бұрын

did you build that table or did you get it somewhere? im looking to build one for my Joe and i really like that one

@SmokingDadBBQ 3 жыл бұрын

thanks. I built it. here is how - kzfaq.info/get/bejne/opOIqL2SrJuRkZs.html

@Braisin-Raisin 2 жыл бұрын

I made this recipe on the Kamado Joe Junior (my fist attempt using a Kamado grill) and it was delicious, although I had problems getting the temperature up and to hold it there, so my chicken took longer. Also, since I do not like using raw egg (which acts just as an emulsifier), I used sunflower lecithin instead, and added 1 tespoon of honey. Did I get his right: the internal temperature should be 162°F?

@jona5517 Жыл бұрын

So you made a different recipe.

@charleskwiatkowski2144 2 жыл бұрын

James, love your videos quick question what type of poultry seasoning are you using?

@SmokingDadBBQ 2 жыл бұрын

this was only the brine recipe

@jackpfeiffer5776 2 жыл бұрын

Love your videos, very much appreciated. What are your vent settings and progression for this cook?

@SmokingDadBBQ 2 жыл бұрын

thanks so much. you can pull this off with 1 finger on the bottom and max closed up top (4th line) to get 425-50f dome temps

@jackpfeiffer5776 2 жыл бұрын

@@SmokingDadBBQ thanks! In the video @10:15 you say you are looking for a temp between 375-400°F. Have you subsequently found that 425-450°F leads to tastier birds?

@SmokingDadBBQ 2 жыл бұрын

@@jackpfeiffer5776 yes I found hotter is working better

@commanderjoy4927 4 жыл бұрын

As a new Joe Jr. owner I am particularly interested in how to adapt cooking techniques and advice you give to the Jr. You go over details that I appreciate, so knowing those for the Jr. would be helpful. Since the Jr. doesn't have the flexibility (in terms of interior setup with various grates, etc.) of the larger ones, how does this affect what you cook and how you cook it? Videos would be very welcome.

@SmokingDadBBQ 4 жыл бұрын

Great suggestion! Love making JR videos so happy to make this happen

@michaelcybrynski1457 4 жыл бұрын

That looks so good. It didn't look like the chickens were completely submerged in the brine? If not, how often do you toss them around in the bucket? Thanks for all the great tips.

@SmokingDadBBQ 4 жыл бұрын

michael cybrynski I adjusted the plate off camera to get them fully submerged

@peterb977 4 жыл бұрын

Hi James, can you tell me what kind of herbs are in the poultry seasoning? If I would by poultry seasoning in The Netherlands, it would be based on paprika and salt mainly, the mix you're using appears to be based on green herbs, is that correct?

@SmokingDadBBQ 4 жыл бұрын

I don't remember if I added any additional seasoning as the marinade recipe drives most of the flavor. If I did, I likely added just some thyme. Recipe (I doubled this) 2 cups white vinegar 1 cup oil (I used Canola) 1 egg 3 tablespoons salt 1 tablespoon poultry seasoning pepper 6-8 chicken breasts

@peterb977 4 жыл бұрын

@@SmokingDadBBQ thanks. Then I'll base my '1 tablespoon of poultry seasoning' on thyme and similar herbs.

@SmokingDadBBQ 4 жыл бұрын

Peter B I would add some sage, thyme, rosemary, oregano, pepper and nutmeg to recreate the off the shelf poultry seasoning sold here. I buy it pre made but it’s largely herb forward in taste

@peterb977 4 жыл бұрын

@@SmokingDadBBQ thanks. Keep making great video's. Very interesting and amusing to watch.

@NoisyGriff 3 жыл бұрын

Hi James. Thanks for posting this. Thinking about trying this in the UK... if I’m just doing one bird, would you recommend the slow roller in my Classic 3?

@SmokingDadBBQ 3 жыл бұрын

I might go with the heat deflectors snd push closer to 500f indirect which is the danger zone for the SloRoller

@NoisyGriff 3 жыл бұрын

Smoking Dad BBQ Awesome! Thanks! This is the next cook on the list.

@michaelgelatt8995 3 жыл бұрын

Doing this on my big Joe with two chickens. I have the larger Brine bucket. I doubled the brine recipe as well but the chickens are still not submerged in my larger bucket. Do you Think I should keep multiplying the brine until the solution covers the chickens or just add cold water to my existing solution to cover the chickens?

@SmokingDadBBQ 3 жыл бұрын

are you using the plate to push them down? I spatchcocked them which makes them flatter. I would add more brine

@michaelgelatt8995 3 жыл бұрын

@@SmokingDadBBQ yea I used the plate but didn’t spatchcock them so that probably explains it. I ended up tripling the brine then added just a bit of cold water to top it off. Joe’s getting up to temp now!

@Viewtoagrill 4 жыл бұрын

Chicken looks awesome. Little bit of flare up. Take care James.

@SmokingDadBBQ 4 жыл бұрын

View to a grill thanks Jonny. Yes left that in the video so folks know it’s not a big deal, how to extinguish it and keep on rocking ... part of the fun lol

@fishindoc6025 2 жыл бұрын

James..this video was a while ago. do you still do this brine recipe on your chicken cooks?

@SmokingDadBBQ 2 жыл бұрын

yes actually today's video is cooking a chicken that had this exact brine done to it

@Guyana602309 2 жыл бұрын

Really enjoy watching your videos I noticed a lot of people set the temperature to 275 -300 for chicken but you have done 375-400 what is the difference?

@SmokingDadBBQ 2 жыл бұрын

i find the skin renders better at higher temps... try it and let me know if you agree

@WhiteThunderBBQ 4 жыл бұрын

being from binghamton....I know this well. We also have a similar recipe called EJ Chicken that is just a tiny bit different but equally as good. Only difference is Cider vinegar I believe.

@SmokingDadBBQ 4 жыл бұрын

White Thunder BBQ awesome. Will try the tweak and see which I like better

@benjaminanderson8385 3 жыл бұрын

Love the tips and detailed advice all around 👌

@SmokingDadBBQ 3 жыл бұрын

Glad it was helpful!

@lazydog274 2 жыл бұрын

Woof woof from this dog in Cali Yes this is a 2 year old (pre Covid?) but your cooks have been somuch better in the present.......... but if you ever need this dog to sit lay or bite Im there with my mouth and hands

@SmokingDadBBQ 2 жыл бұрын

thanks, trying to improve

@ryanduplex4018 3 жыл бұрын

I setup my kamado just like yours. Kept the deflector plates open in the pie shape and let the temperature reach about 385. I left it there for an hour, the ceramic was super hot. I closed the deflector plates and after adding the spotch cock chicken the temperature dropped to 300 and never got much higher than that for the rest of the cook. Chicken still cooked but took 1.5 Hrs and the skin would be crispier if it would have been higher. Any suggestions?

@SmokingDadBBQ 3 жыл бұрын

the skin will come out better at 400 vs. 300 absolutely. what level where your deflector plates on? I am raised from the charcoal box so they don't act like a heat cap. For fuel, I have done this with Fogo, Jealous Devil and KJ Big block all of which have no problems blasting way past 400. If you're using one of those, I suspect an air flow restriction somewhere... might be time for a clean to get any build up blockages out.

@ormarcus391 2 жыл бұрын

@@SmokingDadBBQ 400 Celsius or Fahrenheit ? for how much time .. ?

@SmokingDadBBQ 2 жыл бұрын

@@ormarcus391 F for just under an hour

@michaelgelatt8995 3 жыл бұрын

I’ve tried chicken on my Kamado Joe numerous times and it’s always turned out dry. Did your recipe this time and my family couldn’t put it down! So juicy. Incredible flavor. Looking at getting a Brine bucket. Is the one you’re using The Briner Jr 8 qt bucket? Do you think it could hold a small turkey?

@SmokingDadBBQ 3 жыл бұрын

its the jr brine bucket, and yes i think 12lbs would fit spatchcocked

@SmokingDadBBQ 3 жыл бұрын

PS - also really glad to hear you loved it

@davidgoldberg2001 2 жыл бұрын

A very important note about Diamond Crystal Kosher salt. Due to it's more fluffy crystal structure there is about half as much salt (and sodium) as other kosher salts when measured by volume. In other words, if 3 tablespoons of Diamond Crystal kosher salt is called for in the recipe you only want to use 1 1/2 tablespoons of Mortons kosher salt. Otherwise it may be way too salty. It may not be as much of an issue with a brine like this, but definitely would come into play for direct seasoning.

@SmokingDadBBQ 2 жыл бұрын

great call out, not like for like in salt content lol

@m00se23 2 жыл бұрын

This is true! The original recipe had NO marinating and the salt used was table salt, not kosher. So per the recipe you're actually under-salting the baste by 2/3rds if using Diamond Krystal! And the difference is dramatic. This is true with the black pepper too. The original recipe had much more than a dash of it. Personally in a single batch like this I will use 1 Tbsp. of pepper!

@kappatvating 4 жыл бұрын

Any video of the joe-rotisserie and pizza oven

@SmokingDadBBQ 4 жыл бұрын

Steven Coffee excited for this. Will make it happen

@robertdewalt8711 4 жыл бұрын

I see you have briner bucket. I like it as well. I have small and large one.

@SmokingDadBBQ 4 жыл бұрын

Robert Dewalt such a great tool. Thanks Robert 👍

@kevinamado9580 4 жыл бұрын

How many eggs did you use

@SmokingDadBBQ 4 жыл бұрын

Kevin Amado two

@robertdewalt8711 4 жыл бұрын

Kevin Amado , I have Vision Classic B and Kamado Joe Jr.

@RehanaFoodSecret 4 жыл бұрын

Hello, I like what you have on your channel, I congratulate you sincerely, bravo. I subs... to your channel, I like all your posts

@SmokingDadBBQ 4 жыл бұрын

Missed your comment sorry, thanks for checking it out

@dwarsbongel1425 3 жыл бұрын

Thanks for the awesome videos. What kind of poultry seasoning did you use? Greetings from holland.

@SmokingDadBBQ 3 жыл бұрын

thanks, just the marinate which i then boiled and used to baste as well

@dwarsbongel1425 3 жыл бұрын

@@SmokingDadBBQ i think you used some seasoning in the marinade.

@wwnow2013 4 жыл бұрын

What affect do the eggs have in the brine? Thank you for your videos, I have learned tons!!

@SmokingDadBBQ 4 жыл бұрын

warren cole thanks so much. Just flavour profile for making Cornell chicken

@wwnow2013 4 жыл бұрын

@@SmokingDadBBQ Thank You Sir.

@sarasudkamp1896 4 жыл бұрын

Pretty sure the eggs are in there as an emulsifier to help keep the oil and vinegar together during the soak.

@russptube 4 жыл бұрын

I want to know that as well. Cheers

@SmokingDadBBQ 4 жыл бұрын

Russ Phillips keeps the brine together

@hobbeswood22 3 жыл бұрын

looks great, about to start mine... how often do you open up and baste?

@hobbeswood22 3 жыл бұрын

total home run! single bird at 400 for a little over an hour, with 3 potatoes in foil on the side....based every 20 mins no flip. THANKS AGAIN!

@SmokingDadBBQ 3 жыл бұрын

sorry for the delay but it sounds like it worked great. cheers

@prototype9000 Жыл бұрын

have to make substitutions for the oil because of allergic reactions with butter and coconut oil

@yanblitshteyn3287 3 жыл бұрын

No grease pan? What’s the best way to stop a grease fire on the kamado? Simply close the cover and the vents?

@SmokingDadBBQ 3 жыл бұрын

once in a while it happens. just close the dome and it will go out

@tage1616 3 жыл бұрын

Where did you get the table the joes are in?

@SmokingDadBBQ 3 жыл бұрын

thanks. I made it - kzfaq.info/get/bejne/opOIqL2SrJuRkZs.html

@id2nv2nj2ca Жыл бұрын

I'm pretty sure that the amounts of vinegar and oil you put in the brine was not in the amounts you said they were. 🤔 Am I wrong?

@MrMarnold6 3 жыл бұрын

Wow that skin looks amazing! I'm dying to figure out why mine doesn't look like that! Is basting throughout the cook the key? I'm cooking at the same temp (375) on a Jr and salt brining ahead. The skin on mine is mostly dry, but not brown and crispy like that! There's also still some fat on the inside bit fully rendered out. I tend to cook chicken parts (breasts, legs) but I don't think that matters? I have resorted to flipping mine to crisp the skin but I don't understand why I need to if you don't! HELP! Haha

@SmokingDadBBQ 3 жыл бұрын

thanks 🙏. this usually means your dome wasn’t heat soaked. there are three sources of cooking, conduction, convection and radiant heat. if your dome is not too hot to touch you’re missing the heat source needed to crisp up the skin

@tomm9493 2 жыл бұрын

James, no brine bucket so I'll improvise, but what do you do if the ingredients don't completely cover the bird? Add water? Maybe flip it over after 12 hours?

@SmokingDadBBQ 2 жыл бұрын

its actually easier to use a zip lock bag and flip like you said as the marinade can separate in the bucket

@tomm9493 2 жыл бұрын

@@SmokingDadBBQ I'm not sure this 5lb. whole chicken will fit into a gal. ziplock. I'll try.

@SmokingDadBBQ 2 жыл бұрын

@@tomm9493 spatchcock helps

@tomm9493 2 жыл бұрын

@@SmokingDadBBQ But that looks so nasty & disgusting to me LOL I'll gett'er done. Thx

@joebrindisi2588 4 жыл бұрын

WHAT WERE YOUR VENT SETTINGS FOR THE COOK. GREAT LOOKING CHICKENS!!!

@SmokingDadBBQ 4 жыл бұрын

Joe Brindisi thanks Joe. I was cooking at about 400f I believe in this video. So two fingers width on the bottom and wide open for the top is approximate

@joebrindisi2588 4 жыл бұрын

@@SmokingDadBBQ Thanks, I'll have to try that and thank you for the quick response!!

@daviddegraff5137 3 жыл бұрын

Chiaveta's and Cornell are different. Both are delicious.

@SmokingDadBBQ 3 жыл бұрын

so good

@jamesmoconnell Жыл бұрын

Of course. Having moved back to Western New York, I was glad to see Chiavetta's now available in Tops and Wegmans. I had been making the Cornell recipe in the SF Bay Area of California for the 20+ years I was living there, and friends always raved about it -- and I found out a good friend attended Cornell as an undergraduate because he immediately identified the recipe! Chiavetta's is pretty much the Cornell recipe, in terms of flavor profile. It substitutes Xanthan gum for the eggs, and adds some flavorless caramel color for appearance -- but that's pretty much what the only changes are: they're necessary to make a shelf-stable product that can sit on supermarket shelves or pantry without refrigeration.

@johnbooth3576 2 жыл бұрын

Worked out great! Didn't look quite as good as yours but maybe your birds got a little closer to the dome with the rack extension?

@SmokingDadBBQ 2 жыл бұрын

the height of the rack definitely helps

@scottwatkins4853 3 жыл бұрын

Hey James, so you cook your birds at 375 to 400? how is the skin at that temp? Last bird I did was at 325 and the skin was a little soft for my wife.

@SmokingDadBBQ 3 жыл бұрын

the higher temp helps. make sure your dome is heat soaked as that’s key for crispy skin

@scottwatkins4853 3 жыл бұрын

@@SmokingDadBBQ As always thank you!

@user-gw6ve4cg7x 3 жыл бұрын

Were you cooking on joe classic??

@SmokingDadBBQ 3 жыл бұрын

yes this is the classic

@nodidog 3 жыл бұрын

I get that you don't want the smoking wood to ignite, but I would've thought that putting it right at the bottom of the charcoal would delay the smoking towards the end of the cook (when the fire starts to reach the lower charcoal)? I'm just a BBQ rookie though, so probably totally wrong!

@SmokingDadBBQ 3 жыл бұрын

you’d think so but it smoulders longer this way vs just igniting and burning up

@Firstname03825 2 жыл бұрын

Time to cook a chook, wish me luck!

@SmokingDadBBQ 2 жыл бұрын

enjoy

@danielmalack3714 3 жыл бұрын

They had long troughs for the grill and they would baste it with mops. Most of the time you had to pull the mop strands off the chicken before you ate it

@SmokingDadBBQ 3 жыл бұрын

haha my wife said the same (she grew up just outside Buffalo)

@muralignanam945 4 ай бұрын

What do you think of charcoal at Canadian Costco called Extra wood charcoal premium quality

@SmokingDadBBQ 4 ай бұрын

They have the green white bag at my location from Quebec which is maple wood and it’s good. Sparks and doesn’t get as hot but for $10 I’ve bought plenty of it

@muralignanam945 4 ай бұрын

@@SmokingDadBBQ this bag does not specify the type of wood but will try it and provide an update. This bag is $22 for 22lb at a Costco in Markham Ontario

@Bob-ou7uq 3 жыл бұрын

Hi just want to recheck if I got this step right- you reused the brine you had by bringing it to a boil, does that decontaminate it?

@SmokingDadBBQ 3 жыл бұрын

yes that’s what I did

@cobra2079 3 жыл бұрын

Is the skin pretty crispy?

@SmokingDadBBQ 3 жыл бұрын

yes the vinegar helps. not soggy at all

@josephjohnson8502 3 жыл бұрын

James why not use a drip pan?

@SmokingDadBBQ 3 жыл бұрын

i have since been using one i found from smoke ware (14" round stainless)... it makes clean up so much easier

@josephjohnson8502 3 жыл бұрын

@@SmokingDadBBQ ok cool thank you for the response. I ordered one from Kickash (and other stuff as well). Hey quick question - have you tried the Boil chicken for a few minutes and then grill for crispy skin method?

@JoaquinChea Жыл бұрын

Hi smoking Dad, I tried this Cornell Chicken recipe today and it didn’t turn out very good, the chicken tasted too much of vinegar, and unfortunately the meat was very dry. I cooked it 375 degrees F. for one hour, pulled it off the grill when the breast read 165 degrees F. I did baste it only once at 45 minutes mark. Maybe I got something wrong, but I followed the recipe as written. I had the chicken in the marinade overnight about 22 hours, maybe that was too long.

@angithompson1538 4 жыл бұрын

What size chickens were those?

@SmokingDadBBQ 4 жыл бұрын

Costco 3 pack roasters... i will have to look the next time I buy them as I didn't check

@angithompson1538 4 жыл бұрын

@@SmokingDadBBQ TY for the quick reply! We just got our first BGE and I'm looking for ideas on what to cook first. I saw your post on the forum and linked to this video. I'm sending to this my husband to watch. And I subscribed. Always looking for new inspiration.

@SmokingDadBBQ 4 жыл бұрын

Angi Thompson thanks so much. Chicken is an awesome cook to show off the moisture retention of ceramic. I’d add steak and pizza to your must try list next

@adamg4699 2 жыл бұрын

Chee-uh-vetta’s hahaha say it with me sha-vetta’s

@SmokingDadBBQ 2 жыл бұрын

haha my wife is the pro, i am adopted lol

@halpwr 2 жыл бұрын

Hey! Is this the big joe?

@SmokingDadBBQ 2 жыл бұрын

no this is the classic 3 (18")

@halpwr 2 жыл бұрын

@@SmokingDadBBQ thank you! Been debating the two for a while now!! Your channel is absolutely priceless for anyone in the Kamado Joe game!

@davidsteinhauer6046 2 жыл бұрын

Many recipes use apple cider vinegar, you use white. Can you discuss this choice?

@SmokingDadBBQ 2 жыл бұрын

i asked my wife who's from Clarence NY and she says because they are wrong and thats how you do it.... i stopped with the questions lol. it sounded legit / convincing enough for me lol

@moonaj89 2 жыл бұрын

@@SmokingDadBBQ smart man

@m00se23 2 жыл бұрын

The original recipe calls for cider vinegar but trust me, if made correctly (see my other comments re: salt and NO BRINE) white vinegar makes a much cleaner taste. I don't think back in the 50s white vinegar was as easy to find as it is now and that's why Bob used it.

@8329kelso 3 жыл бұрын

It's kind of like Italian Dressing but actually made for chicken.

@SmokingDadBBQ 3 жыл бұрын

haha exactly

@desmonaut 2 жыл бұрын

Do I detect traces of an Irish accent coming through the Canadian? ;-)

@dennismcguire2408 2 жыл бұрын

So I don't see the recipe on the page >

@SmokingDadBBQ 2 жыл бұрын

its in the description below

@mikeyd271 3 жыл бұрын

Hi from Lockport ny home of Chi a vettas chicken or Chiavettas as we call it. This recipe is not Cornell bbq chicken. Cornell is 2 hour 45 min car ride from here. Their recipe is a “white marinade” that is local to them. Ours is a vinegar based marinade distinctive to us.

@SmokingDadBBQ 3 жыл бұрын

i blame my wife who is from Clarence Centre NY for misleading me on my facts lol

@btan1511 3 жыл бұрын

Tried the recipe today. But didn’t have time to fire up the bbq so just roasted it in the oven instead. I gotta say, the taste of the marinade is horrible. The vinegar is overpowering and goes terribly with the chicken. I can only assume cooking it over charcoal mellows out the vinegar? This was far from the “best chicken I ever had”. More like the exact opposite actually. Maybe it’s some kind of acquired taste. I don’t know. But great looking birds you got there and great work with your vids! Your content is amazing!

@SmokingDadBBQ 3 жыл бұрын

I’ve never tried this in the oven but I can see it going very wrong. give it another go but over fire next time