SummaryIn this episode of the Black Smoke Barbecue Podcast, the crew discusses various techniques for grilling chicken on the Weber kettle, focusing on achieving crispy skin and exploring different cooking methods, including jerk chicken. The conversation includes listener inquiries, personal experiences, and expert tips from the hosts, creating a comprehensive guide for barbecue enthusiasts. In this engaging conversation, the hosts delve into various techniques for cooking chicken, emphasizing the importance of preparation, seasoning, and cooking methods. They discuss the benefits of drying chicken before cooking, the art of rotisserie cooking, and the debate between using chicken breasts versus dark meat. The conversation also covers the spatchcocking technique, the joys of beer can chicken, and the critical role of temperature in ensuring perfectly cooked chicken. The hosts share personal anecdotes and practical tips, making this a valuable resource for both novice and experienced cooks.
Chapters
00:00 Introduction to the Barbecue Crew
07:37 Listener's Inquiry: Perfect Chicken on the Weber Kettle
19:31 Techniques for Achieving Crispy Skin on Chicken
24:31 Exploring Jerk Chicken Techniques
28:19 The Importance of Drying Chicken for Crispy Skin
29:14 The Art of Drying and Preparing Chicken
30:57 Mastering the Rotisserie Technique
32:53 Cooking Techniques for Perfect Chicken
33:54 The Great Chicken Breast Debate
35:43 Spatchcocking: A Game Changer
41:20 Beer Can Chicken: A Juicy Delight
42:32 Temperature Tips for Perfect Chicken
43:43 Final Thoughts on Chicken Cooking Techniques
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