Spatchcock Firecracker Chicken - Juicy Chicken Cooked Over Charcoal!

Рет қаралды 2,327

2 жыл бұрын

Now I'm not saying this is anywhere near authentic Korean BBQ chicken but its a pretty damn tasty chicken! This was cooked to perfection using the Thermapen DOT and Thermapen One. The DOT monitors the temperature of the chicken while it cooks and I use the One to just spot check all over at the end, making sure its safe to eat whilst remaining damn juicy! Served with Oi Muchim which is a spicy Korean cucumber salad
Check out the links below to some of the suppliers & products that feature in my videos. Some are affiliate links but you'll never pay more because of this. If you do use an affiliate link, I may receive a small kick back which will always go towards improving my content
Kamado Joe - bit.ly/3lTKXZO
Kamado Space - bit.ly/3D582OW
Thermapen One bit.ly/36IGlAA
Dot Digital Thermometer bit.ly/35aClZs
Thermapen Smoke bit.ly/3wyFBch
Signals 4 Channel Thermometer bit.ly/36nUymR
Philip Warren Butchers bit.ly/3kYUTAK
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Пікірлер: 16

@DutchyOutdoorCookingBBQ 2 жыл бұрын

That Chicken was on the Money! Do you film yourself, or do you have someone film you? Stay Safe 👍🇬🇧🇺🇦

@TheSmokinElk 2 жыл бұрын

I've used a videographer since last July to up my game and take the hassle away!

@tonybyrne2084 2 жыл бұрын

Looks unreal

@TheSmokinElk 2 жыл бұрын

Cheers!

@madmonkeybbq9974 2 жыл бұрын

Gotch you gar roo

@TheSmokinElk 2 жыл бұрын

Gotcha!

@madmonkeybbq9974 2 жыл бұрын

Ill be cooking this tomorrow.

@SD-rq2ob 2 жыл бұрын

Winner winner chicken dinner, hardcore cooking out in the rain 🤣🤣

@TheSmokinElk 2 жыл бұрын

Needs must!

@haveanotherpinacolada 2 жыл бұрын

I could easy see these as a bit on Sunday brunch or whatever. Give them a call.

@TheSmokinElk 2 жыл бұрын

Haha maybe one day!

@RocketDog73 2 жыл бұрын

You have to love a moist bird with a bit of spice. A cracking dish 👍

@TheSmokinElk 2 жыл бұрын

Definitely needs to be moist! Cheers!

@MrDanSB 2 жыл бұрын

awsome!!! Here's a question you may or may not know. Chicken is safe at 73' but is the fat sufficiently rendered to maximise the flavour and tenderness? It's a question I've been pondering recently as someone who normally tries to hit the safe temp: should I push past it and sacrifice the water juices in order to maximise rendering and get my juice from rendered fat insteaad? Or will it be juicier if I only cook to temp? It was something I once heard Mad Scientist BBQ, say, but it was said in passing that it left me feeling like there was more to discuss on the matter. Hope the question makes sense? Great channel BTW.