- Hey, everyone, I'm Chef
Tom with All Things Barbecue, and today I'll be preparing a smoke-roasted rotisserie chicken. (liquid dripping) Well what we have here
is a four-pound chicken, and I'm just gonna trim up a
little bit around the edges, get rid of any excess
fat that we don't need. This guy's already in pretty good shape. So what I wanna do, before we get some rub
on this, is inject it. I wanna inject this
chicken with some of our Smoke on Wheels barbecue marinade. It's a really great savory marinade. You'll pick up on some
bright citrus flavors, but there's also a lot of garlic. Clarified butter in it as well. And before I get down there, I'm just gonna work this
skin off of the meat. I'm trying not to rip
it, because I do want it to protect the meat when
it's actually cooking. And we'll do the same thing back here. See if we an work around
into these legs a little bit. Now once we get this thing all bundled up, it's gonna sit really nice and tight, but first let's go ahead
and prepare our marinade. This is a marinade that I
would normally soak pieces in, but since I wanna inject it today, what I'm gonna need to do
is strain off those solids. (liquid pouring) So we're just gonna work
the liquid out of here. All right, and I'm gonna save
these solids, this paste, 'cause we can actually rub this
on the bird as a seasoning. All right, so I'm just gonna
work my way into the meat, try to create a small pocket, and then pump it full of the marinade. Want to get down here in the thigh. Try and do the same thing. So this is gonna add a ton
of extra flavor and moisture to the meat of this chicken. And what we're gonna end up with today is gonna be a really beautiful,
savory rotisserie chicken. All right, so I think that's
enough of our marinade. Now, to season the bird,
I'm gonna take a handful of the solids from the marinade, here, and add to that some of our Cattleman's Grill steakhouse seasoning, just to give it a little
bit of a salty kick. And I love those herbs in the steakhouse. All right, and this, I want to apply directly to the meat, underneath the skin, and that's why we've
worked that skin away. Try to work that back into
all those nooks and crannies. And then one more thing I
wanna add for a little aroma is some fresh thyme and fresh rosemary. Throw that under the skin as well. And we might as well put the rest of this in the cavity, here. Just hit the skin with a little
bit of our steakhouse rub. And this stuff is great
on pork, chicken, steak. It's a really versatile rub,
which is one of the reasons that we utilize it a lot in our kitchen. That'll give us some nice
color on the outside. Now we can't put this thing on the rotiss all flopping around, so I'm
actually gonna truss this up so it stays nice and tight. I want this skin covering as
much of the meat as possible. So I'm gonna take my twine. We'll go behind these legs
and just pull 'em together. Come back around to the
back side and flip it over. From here, we're gonna
work up around the wings to tuck those in, and we'll tie it up top. All right, now that guy
is sitting nice and tight and it's ready to go on the spit. It kinda bugs me that this skin
doesn't wanna stay together so what I'm gonna do is just
take on more piece of twine and that'll help that stay in place. I'm gonna cook this bird on the Classic Joe II from Kamado Joe. So we're running a charcoal fire today that we're gonna add some wood chunks to. And we have the JoeTisserie
attachment set up so that we can rotiss
this on the grill today. I'm gonna start out by finding out where center is going to be. So once this is set, probably right about there will be good. So we'll lock that in and
then get the chicken on here. This should go fairly easily
right through the cavity. There we go. Not gonna squish that too much, just wanna make sure it stays in place. All right, let's get this on the grill. We're gonna nestle some cherry chunks down into the charcoal,
then I'll kick on the motor. Immediately, starting to get some smoke off of the cherry wood. Let's close this up. And once it recovers, we're
gonna run it at 350 degrees. Our chicken's been on for about an hour, so we wanna check on the
internal temperature. The breasts are perfectly done. Let's check on our thighs. 165, right where we want 'em. All right, we got the bird off the spit, so let's get our twine off of here. And we can remove those
herbs from under the skin. Let's say we slice into this
and see just how good it is. Mm, nice and juicy in there. Fully cooked, plenty of juice left. That's perfect. Mm. Picking up on the citrus out
of that marinade, as well, and definitely getting
the aroma of the herbs. Love the smoke flavor on it as well, just a little bit of cherry
smoke goes a long way on this piece of meat. It's a really beautiful
color finishing here. And, you know, it colors up really quick. It doesn't even take five minutes for it to start to brown
once it's in there, but the internal temperature
really catches up, and everything evens out
so that nothing's burnt and everything is fully done. Thank you so much for watching. If you enjoyed the video,
please hit the subscribe button. And if you have any questions or comments, or there's anything you'd
like to see me cook, let me know in the comments
section down below. For more recipes, tips, and techniques, head over to thesauce.atbbq.com. All Things Barbecue, where
barbecue legends are made.
