Juicy BBQ Chicken DJ BBQ #93
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Date: 2020-05-11
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Comments and reviews: 10
Hana
You are the worst chef in the world you don't have any michelin star and you prepear normal food with any creativity who do you think you are? You 're dreaming boy! Oh my god this is the first time in my hole life that I see a chef publiing videos on youtube without preapering any thing you're just calling other chefs to cook. For me you don't have any competence and if you are well known this is because you have so many books and tv programms and not because you 're a great chef.
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You are the worst chef in the world you don't have any michelin star and you prepear normal food with any creativity who do you think you are? You 're dreaming boy! Oh my god this is the first time in my hole life that I see a chef publiing videos on youtube without preapering any thing you're just calling other chefs to cook. For me you don't have any competence and if you are well known this is because you have so many books and tv programms and not because you 're a great chef.
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Ilham
Hi DJ BBQ! I love the brine and the dry rub, but i was wondering if I could cut the chickens into bite-sized pieces and deep fry in vegetable oil. I know it won't taste the same as BBQ chicken, but i was wondering if it would still taste delicious or would deep-frying it cause the chicken to lose it's flavour? If so, what oil should I deep fry it in?
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Hi DJ BBQ! I love the brine and the dry rub, but i was wondering if I could cut the chickens into bite-sized pieces and deep fry in vegetable oil. I know it won't taste the same as BBQ chicken, but i was wondering if it would still taste delicious or would deep-frying it cause the chicken to lose it's flavour? If so, what oil should I deep fry it in?
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Nick
You can't sear in juices. The browning process adds flavor, but doesn't actually keep any of the meat's juice from escaping. If anything, the extra cell damage from searing causes more moisture loss, not less. There have been tests that confirm this, one of which was conducted on a Good Eats episode several years back.
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You can't sear in juices. The browning process adds flavor, but doesn't actually keep any of the meat's juice from escaping. If anything, the extra cell damage from searing causes more moisture loss, not less. There have been tests that confirm this, one of which was conducted on a Good Eats episode several years back.
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StephanieMorelli
you don't have to brine chicken breasts, just fry the outside till golden with s&p, into the oven with a thermometer, when the inner temp shows (6)7 degrees C it's perfect. succulent, juicy, perfection. lovely in salads, just sucks flavor up. (sorry)
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you don't have to brine chicken breasts, just fry the outside till golden with s&p, into the oven with a thermometer, when the inner temp shows (6)7 degrees C it's perfect. succulent, juicy, perfection. lovely in salads, just sucks flavor up. (sorry)
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Lynn
Could you do a program about grilling a sow belly with the buttons on? A boar belly with the skin crispy and smoked all day would be a winner too. Brits don't know too much about eating lower down on a hog. I call it class denial, but that's another day.
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Could you do a program about grilling a sow belly with the buttons on? A boar belly with the skin crispy and smoked all day would be a winner too. Brits don't know too much about eating lower down on a hog. I call it class denial, but that's another day.
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Kacey
DJ BBQ, I know you've probably answered this before but what size Webber are you using? 22? P. S. I recently purchased a charcoal grill and am never going back to propane all thanks to you! Thank you for the inspiration!
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DJ BBQ, I know you've probably answered this before but what size Webber are you using? 22? P. S. I recently purchased a charcoal grill and am never going back to propane all thanks to you! Thank you for the inspiration!
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Marcus
looks pretty delicious but how many sugar do you put into the brine, because i can hardly understand and is the overall volume 4 L (3L water + 1 L ice? Thanks so long for the support and all the delicious receipes
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looks pretty delicious but how many sugar do you put into the brine, because i can hardly understand and is the overall volume 4 L (3L water + 1 L ice? Thanks so long for the support and all the delicious receipes
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Alexander
Is there a problem when I will let it more than 10 minutes on the indirect heat? Is it getting dry? Because everywhere you hear that chicken should be cooked/roasted very well. Greetings from Germany; -)
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Is there a problem when I will let it more than 10 minutes on the indirect heat? Is it getting dry? Because everywhere you hear that chicken should be cooked/roasted very well. Greetings from Germany; -)
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iPhil
guys, i love foodtube since the early beginnings but the intro is going to be annoying! you don't need to introduce, and it looks weired how jamie lift up high his head, so we are able to look into his nose
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guys, i love foodtube since the early beginnings but the intro is going to be annoying! you don't need to introduce, and it looks weired how jamie lift up high his head, so we are able to look into his nose
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Rexa
Now the brine is way more expensive than our chicken breast. Doesn't worth the effort for cheap chicken breasts. What are we going to do with leftover brine?
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Now the brine is way more expensive than our chicken breast. Doesn't worth the effort for cheap chicken breasts. What are we going to do with leftover brine?
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