Great job

Nice job Keegan! Enjoy seeing recipes on the Weber Kettle as it is my summer time favorite! Thanks for sharing!!

@Searedandsmoked

3 жыл бұрын

thanks Scott... I alway love using the weber kettle too... crank out some good meals

Nice and easy. Very generous of you to share your rub recipe. I do essentially the same thing (@375 ℉) on my Bronco (the smaller one) drum smoker, passing the hook 1st between the 2 bones of the wing flat and then through the breast. They will taste quite different though because I usually let the drippings fall directly on the diffuser plate where they smoke and steam and add that distinctive "grilling directly over the fire" flavor. Done in 45 minutes, the hanging method allows me to easily cook 3 (and up to 4) whole chickens (split just as you do) on a cooker that is only 18 inches in diameter! A 15- 20 minute rest really increases the succulence.

@Searedandsmoked

3 жыл бұрын

Just did some wings on my bronco this weekend... and damn that think makes good chicken... totally agree on the flavor. Love the texture of the skin too

I made a spatchcock chicken for the first time on my new PK grill. I usually grill chicken parts but i've been wanting to give it a try. I agree with you that is is a little hard to handle. After watching this video you converted me to doing it your way. It makes so much more sense! Especially when turning it over on the grill. Individual halves are so much easier to turn than the whole spatchcock bird. Plus you can make better use of your grill real estate. Have you tried using the same method with a turkey? Probably okay with a breast but not a whole turkey. Like your channel, subscribed to it.

Looks good! Nice watch 👍🏻

Wow that looks so good! Thanks for sharing!!

@Searedandsmoked

Жыл бұрын

My pleasure 😊

Agree 100% on splitting chickens. We raise pastured, slow growing chickens and split 20 strictly for the BBQ or smoker. After harvesting, we chill down to 40 degrees on ice, then transfer to a commercial refrigerator to age for 72 hours at 34 to 38 degrees. Then they get vacuum packed and frozen. When cooking, we place the thawed birds in a brine of homemade buttermilk and kosher salt overnight. As Andy said “Whoooeee Aunt Bea, tha’s goood eatin’”.

@Searedandsmoked

2 жыл бұрын

that sounds lovely!

My preferred method as well!!! And looks awesome man

@Searedandsmoked

3 жыл бұрын

Thanks for watching! Love chicken on the weber kettle

Your yard is amazing. Chicken is nice too! :)

Dude that back yard looks awesome

@Searedandsmoked

6 ай бұрын

thanks man... its a good spot during the summer.... not so much right now with this nasty weather

Wow I just ordered a hinge for my Weber. That must make life a million times easier. Nice cook! Doing these TN.

@Searedandsmoked

11 ай бұрын

right on... love that crispy skin!

Love the videos!

@Searedandsmoked

3 жыл бұрын

start grilling dave!!

Wow your backyard is gorgeous! In what region are you?

@Searedandsmoked

2 жыл бұрын

the great midwest... Des Moines, Iowa to be more precise

Nicely done Keegs

@Searedandsmoked

2 жыл бұрын

Thanks Tommy! Hope you are having fun down in KC!

Nice job 👍

@Searedandsmoked

2 жыл бұрын

thank you!

Shout out From South Texas #Awesome Channel :)

@Searedandsmoked

2 жыл бұрын

Thanks Robert! Hope you are having a fun summer down south!

There is a island on Lake Erie called Put-in-Bay. It is known for a few famous things. One is the defeat of the British on Lake Erie during the war of 1812 just a few miles from PIB, the other is the local wineries, and the third is the halved chicken marinated in wine then grilled outside at the Round House Bar Grill. If you like you can catch the Jet Express at Port Clinton Ohio which will take you on a 30 minute boat ride to Put in Bay. Lots of shopping, Music, Restaurants and Pubs.

Nice, was out your way a week ago doing the Madison County covered bridges, John Wayne museum, etc.. and the Speak Easy steakhouse that night. Next day, state historical museum then Zombie burger in Des Moines the next day. BTW, your back yard looks awesome. Chicken looked great too!

@Searedandsmoked

3 жыл бұрын

ah... winterset is a nice little town. we drive there every so often for some small town food and little walks around the square. always fun. I have not been to zombie burger in a while... what did you think of it?

@katzsteel

3 жыл бұрын

@@Searedandsmoked Thought Zombie burger was very good! Got the one with chili, etc. The shakes are the real winner there. Best I’ve had. The s’mores version. Cool place to visit. By the way, we ate at the little Mexican food place on the corner in Winterset. Great too. Many really nice small towns in Iowa and are very bicycle friendly.

Searched for halved vs spatchcock for my thanksgiving turkey and found this. Who cares about the chicken, OhMyGoodness your landscaping is GORGEOUS 😍

@Searedandsmoked

8 ай бұрын

Ha ha.... thanks! It looks good during the summer.... man I wish I had more color right now though. Getting cold in Iowa!

Looks great n your yard is beautiful

@Searedandsmoked

Жыл бұрын

ah, thanks! starting to look good again as we get into summer

Hey , looks great to me!

I do this but with the center vortex and it works fantastic

@Searedandsmoked

Жыл бұрын

love the vortex! love wings with the vortex

Thank you. I see the indirect method to control cooking through. I'm going to try today.

@Searedandsmoked

6 ай бұрын

no problem... hope you had fun with it!

I have made this before but if you could make this as a printout It would be great is I can refer to it . this would be wonderful

@Searedandsmoked

9 ай бұрын

I have this recipe in written form on my blog searedandsmoked.com/grilled-half-chickens/ you can print that for the future...

@ydelle1

9 ай бұрын

Thank you

I haven't seen any new videos from you lately and just wanted to say I hope all is well and look forward to your return. Fire...smoke...eat.

@Searedandsmoked

2 жыл бұрын

thanks man... I do plan on firing up the video camera this winter when I have more down time. i'm in the landscaping business... so this year has been crazy busy combined with raising a 3 yr old boy! I do look forward to making some more videos though... thanks, keegan

When cutting the chicken in half, do you split the breast plate in half and leave it in the bird while grilling? Or do you remove the complete breast plate before you put the chicken on the grill?

I tried to get the free green egg table plans a couple of times I guess you don't offer them any more to bad .

@Searedandsmoked

2 жыл бұрын

go to my website and shoot me an email through the contact form, and I will send them to you

What lump charcoal do you use?

@Searedandsmoked

2 жыл бұрын

I rotate with the quality brands.... mostly Jealous Devil and Kamado Joe Big Block, as both are accessible locally. However, the Kamado Joe Big Block has let me down the last few times.... so I am going Jealous Devil more often now. That sealable bag is worth the price alone.

@ryanbaker2134

2 жыл бұрын

@@Searedandsmoked thank you. I am new to charcoal grilling since this summer. I have been mostly using B and B lump and really enjoyed it but it is becoming scarce in my area. Picked up a bag of fogo black bag yesterday and made a cowboy ribeye last night. Was super impressed with the fogo! Thanks for your feedback.

Salmonella lid...

no brine ?? , just curious

@Searedandsmoked

10 ай бұрын

No real brine on this one. I am not a fan of wet brines on chicken (tends to make skin rubbery in my opinion). You can use this same rub and season ahead of time, to get a little more salt / marinade into the chicken meat. I do find if you season ahead of time, season a little heavier than normal as it mellows out a bit over 12 hours or 24 hours.