what is up everybody this is lyle no hippie BBQ I'm gonna be doing in this
video is we are gonna be doing a dry brine ghost pepper butter injected
chicken on the weber charcoal grill now the dry brining is something that's kind of new to me I kind of
learned this on a turkey recipe I did a while back the butter recipe was given
to me or at least the concept was given to me by one of my subscribers if you
see him around for season barbecue that's the guy that kind of hooked me up
with this technique as far as the dry brining goes on this chicken one of them
we're going to get under the skin and be able to do it kind of like that the
other one I bought it a real hippie store and I think they're trying to be
cute and they cut the skin to kind of fold the wing or fold the leg under and
tore the skin so we're not going to be doing it on that one anyway instead of
talking let's take a look at these ingredients and get hooking it up what
we're working with as far as the chicken goes I have one five pound chicken and
one a little over two pound chicken whole and if you can take a look at this so I'm
not sure if it'll show on camera but where the skin came over this breast
they cut slits and then push the legs through that I guess to be cute or
something like that so that kind of ripped our skin so we're just going to
go ahead and leave the skin on this whole we will be going under the skin on
this one with our dry brine and our dry brine is going to be a lemon rosemary
san francisco sea salt first time i'm giving this a try bought it for 50 cents
off so gonna get our salt on here typically if you're gonna do a dry brine
you're gonna be looking at kosher salt i just want to give this a try see how it
works i'm sure sea salt will do just as fine all right so we got that one on
this one i am going to kind of get under this chicken skin
get up in this cavity all right so this is good to go so I'm gonna go ahead and
set this off to the side actually let me go just a little more I'm gonna set this
off to the side that's gonna go in our refrigerator for at least three days I
have some special company coming out of here from Iowa TNT barbecue should be
here now as far as this buttered ejection goes what I'm going to use is I
have three sticks of butter we're just going to throw that in the pot and I
should have already had this out of the packaging we've got our three sticks of
butter in there now as far as our seasonings go I have some
fresh rosemary well it's been frozen but rosemary frozen time I have some pink
sea salt Himalayan sea salt excuse me and then we have some garlic we're just
gonna go ahead and throw this in and I have our ghost peppers here right now if
you have if you have a sprouts where you live it looks like they're carrying
these in season right now so run down there and get some I'm just going to go
ahead and cut these with kitchen shears
and when I'm done with all these what we're going to do is put it on our stove
and we're going to cook it for about 15 minutes and then we're gonna throw it in
the refrigerator and so the day we cook it so all those flavors can come
together so I'll see you back in a few days these chickens have had a chance to
dry brine for three days we have our homemade butter injection here we're
going to go ahead and inject one of these with this Tony Chachere's
injectable marinade just to kind of give us the comparison between the two so I'm
gonna go ahead heat this up we're gonna strain that out then we'll get injecting
these chickens a special guest in the house I got Cyrus and TNT barbecue out
from I would chilling with this over the weekend what's up there what's up guys
anyway I'm gonna leave a link to his channel in the iCard a book and
description below run by his channel check out some of his stuff now sirens
gonna be injecting these chickens so we're gonna be doing the smaller one
with this Tony Chachere's inject little marinade which I have here you can go
ahead and start on that okay and I have the special butter that I have here so
what I've done was I took a strainer put a paper towel in it and now we're just
going to strain everything out one thing that this is going to do is it is not
only going to get rid of all the herbs and spices that we have in there it's
also going to clarify the butter once we are done with this we're gonna be
cooking the chicken on on my Weber Kettle 26 inch with the slow in sear and this
shouldn't take too long I'm gonna be cooking in that you know 350 area
something like that I can't wait to see what he thinks about this homemade
injection so we'll pick this up right before we get them on the charcoal grill all
right we got a coals hot we finna go ahead and throw our chick his own
opposite of the coals and we're cooking this at
300 degrees 350 350 degrees oh excuse me and we'll be back at 30 minutes to check
on it seeing how the chickens are doing cooking these for about an hour 350
degrees it's not cooking as fast as I like we're going to go ahead and pump up
our temperature on this I'm going to go ahead and open up our grill vents a little bit
just to get some more circulation in there as far as the slowest air setup
goes I'm not using any water in the water pan and we just have I used 3/4 of
a chimney that was fully well not fully lit about 75% lit to begin this anyway
I'm gonna shut this down open up some Vince we're gonna get some color on
these chickens we just hit a hundred and sixty-seven degrees that took about just
under two hours to get there I did pump up the grill to about 390 degrees after
the first hour so I'm gonna go ahead let these kind of sit out for a minute
then we'll taste it and see what's up with these injection
so that is a wrap right there time to get into these grilled chickens and see what I
think about both of those injections what did you say earlier when you taste
a little bit of that butter I could taste the heat was there the heat is
present I don't know what it is he said gonna reveal it to me doing a
taste test so I'm looking forward to see what the heat was so go ahead and cut a
piece off for both girls okay so this is the one right here
I reject with the Tonys injection right yeah oh my goodness and as juicy all
right let's go ahead and get in okay
definitely juicy has that Tony Chachere's flavor
I'm not picking out really no heat but I'll tell you what I'm picking up the
flavor it's amazing it's a clean smoke flavor acts taste the charcoal flavor so
this one is and as juicy as this one is but uh I'm looking forward to tasting
this one oh man look at that smoke ring bro
still moist okay
this one actually have more moisture inside the meat or really loved this one
here what you've on the outside of allow the same thing on both of them the
rosemary salt not as much heat got into this as I was hoping with bro I do like
the injection will be better I'm the one that we made our you know the one I made
by myself because you know this kind of I mean it has some great flavors but it
kind of almost overpowers you a little bit this is more kind of a subtle
injection so well if I had to choose one I would choose this objection due to the
fact that it just blends together like I say everything has agree the smoke the
seasoning the ejection everything comes together with a beautiful harmony and
it's delicious I mean I'm a scale one to ten I have to say this is one is that
better grilled chickens ever tasted before in my life
good job laughs here's a good chicken anyway before we get out of here please
run over and check out TNT barbecue links gonna be an I card above and
description below we're just out here chillin you know what it happens to be
Thanksgiving and I cook so many turkeys that we're just rolling with a couple
chickens today but beautiful weather out here in Colorado today I just want to
thank laughs was wonderful hospitality and also brought the weather
is so beautiful out here amen thanks bro alright thanks for stopping
my new hippie BBQ I appreciate Weber Kettle Grill Chicken
How To Cook Chickens On Weber Charcoal Grill
Không có nhận xét nào:
Đăng nhận xét