The Best Chicken Recipes
Never been 1st before….Any smoker recipes for duck?
Next recipe: BBQ lamb pls
Thank you for recipes! Always great to watch, that perfect quality videos! Eyecandy
I love the Joe's, it will be my next grill. Nice chicken recipe. Maybe try something different next time,
I am so glad I found your site! I've been looking for other meats to smoke other than brisket and pork shoulder and this chicken recipe is perfect!
This is one of a few moments, where I am sad because I am not from USA, love the BBQ culture there … but hey I can get 0,5l of beer in pub for like 1$ 😀 😀
Looks awesome. Thanks Tom!
Awesome job Chef Tom!!I agree please do a greek leg of lamb in the ys640…ASAP please!
Good job as usual!
That's basically pulled chicken
Very nice!!! And I love the tip of pulling the legs out for seasoning. I do it all the time now and the meat taste so much better.
Looks very tasty.
Chef Tom, have you ever tried Everglades seasoning? They have a bunch of different styles and I recently came across them, very tasty and diverse in flavor
Once again, on point
You are some kind of sorcerer. Amazing work
How about duck with a new flavor
This puts to shame typical dry BBQ chicken.
Mate, chk this plz,
Almazan kitchen 😍😘👍
Looks so good. Thinking about upgrading my Vision kamado to a Big Joe.
Good looking yard bird on a true spatchcock you might want to rake that breastbone all the way out of that bird. Totally enjoyed the video thanks for sharing.
A very nice chicken sandwich 👍👍👍
Now that is how you load up a sandwich!! Looks great.
When do you cook on the ys640 without the diffuser plate?
My mouth is watering. That chicken looks awesome.
Wow youre an artist Sir
perfekt BBQ TOM this I gone do one my Green Egg
Goooood looking samich
chef tom what sort of bun is that? also great vid, keep up the good work
Excellent Work! Looks Delicious! I've got a recipe suggestion for ya man, when they are in season, ya gotta do a stuffed morel recipe. I've got a pretty good one in my bag but I'm sure, with your mind, you could come up with something pretty unique! Thanks man keep those recipes coming!
Why not separating the skin from the meat not before marination?
The king returns
Chef Tom, you are the MAN! Love your style. I've been on a duck kick, could you do some smoked duck magic?
So glad to see a new video Tom! Always love the recipes! I’d like to se another brisket video, I know you’ve done some before. Maybe just another way to smoke a brisket, different rub etc…. Thanks!
Always enjoy your videos. Requesting a salsa recipe to be cooked on the Kamado Joe. Have you ever done anything like that? Thanks!
Looks outstanding. My mouth is watering.
First off awesome cook Tom..very well done and explained…love the list of everything you used to create that bad ass chicken..Thank you brother…
Another great video. I don't know if there is any better smelling wood than Cherry. Love it.
can y'all smoke a roast like a brisket on a charcoal smoker to show how it's done so people can't mess up a real brisket that would be awesome
Hey chef Tom. I would to see if you could do a dish that includes strawberries and habaneros. Would really like to see what you come up with. Thanks for all the work you do and the content you put out for all of us to enjoy. Greetings from Alberta Canada aka Canadian Texas lol
let it be know you need more subs and i found you at 115K <3 great channel man. keep up the good work and I will keep the subs rollin in
Fat white boy. Just talk no secret
Great video. It’s a great way to cook chicken
Chef Tom, when my wife and I win the powerball would you mind moving to Louisiana to be our personal chef? You’ll be handsomely compensated.
Sooo gooood! Thanks bro.
Can you compare the different types of smokers and grills for people who are just getting into the BBQ game?
so jealous of your camera man.
Chef Tom, You make it look so easy!!! Just goes to show when you find your work and your passion finally meet, amazing things happen…. Bravo, Thomas…
Im from quebec and we dont really have a profound bbq culture here , hence why im hooked on your videos. If i wanted to start doing bbq small scale , how and what would i need to start small scale for friends and family? You seem to own a lot of equipement but what do you need to start , ie brands of smokers and so on ? I really enjoy your work and looking forward to your next video. Thank you.
Glad to see the Kamado instead of the proverbial YS 640.
How do clean your grill after use?
That’s one mighty fine looking bird on a bun!
Absolutely Great! Would like to be able to buy a five pound Chicken in Europe – low Chance, must buy 3 of them!
Make a gumbo!
Do a q&a please
Can you make sweetbreads or mollejas in spanish. I make them on the grill but i really wanna see your take on them
Love your videos chef
Who eats all the food with you?
Can i do this on my charcoal open grill?
Looks good. Why spatchcock it if you’re just gonna shred it?? Just to decrease cooking time?
That's one big ass chuckin fickin!.. thing looks like a dod tamn gurkey!
Doing this today for Pizza for dinner!! Been working on the dough for 3 days so cant wait!
Amazing chef Timmy
Also, you could cool down that chicken and make a wicked ass chicken salad! For some awesome cold sandwiches.
Save those bones! Next thing you know you have a fantastic base for a bbq chicken soup. I would even throw all the skins you don’t eat in there. It’s a little more work to skim the extra fat, but the flavour is unmatched for a chicken stock.
Came for the food…stayed for the use of the word "plethora"! Great work as always Chef! 🇨🇦
my man! I subscribed as soon as I saw you season under the skin. a ton of people don't do that…but it is important.
Have you used a dry brine and if so, what do you think of it?
Does the smoke penetrate the skin, down to the meat?
Tom, what gloves are you using. Both the inner thermal and the outside (nitrile?) if you dont mind my asking.
somebody donate a smoker and grill I'll take a used one .
Made this step by step and used all the same product and came out fantastic! With the remains made a chicken stock and soup which was also fantastic! Keep em coming!
Made this tonight with some modifications – different marinade, different rub, but overall technique was spot on. The sandwich really tasty.
Looks good but idk about cotija maybe another cheese
Not having a deep fryer available for the big stuff is a bummer but the spatchcock cooking style makes cooking fun again it tastes great.
Can you even taste the chicken with all those spices and sauces? I know you don't have good meat in the US but seasoned like this you might as well be eating styrofoam.
After you brine it for 4-5 hours in the fridge, do you need to let it rest to raise the temp before smoking it? If so, how long?
I'm sure it's amazing! The dry bun though?!
Well done sir
Lots of great tips in this video! keep 'em coming ( pls ). p.s. I don't know why this video got 24 thumbs down; I suppose those are the people that think mcdonalds is good eats!
This guy had MAD skills!
That brine bucket! I want it.
Making this tomorrow on my kamado. Got some new rubs, including the Cattleman’s Ranchero from ATBBQ. I’m making 2 turkeys for thanksgiving and I want to do a test with chickens before.
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