Hi guys! Me and the Food Tube guys together with our friends at LV are here to help you guys out!
You have told us what your biggest cooking headaches are, so together we will show you our secret tips
and tricks, which will change they way you cook forever.
DJ BBQ here with some simple ideas, that will guarantee you juicy and delicious chicken on your barbie every time
Hey all! Listen: chicken is the most popular meet for barbecue units,
its versatile, it loves flavour,
but it's also easy to dry out.
When you cook meet you take the moisture away, so we're gonna add moisture with this blind,
and we're gonna add some nice, subtle flavours.
So we have got a big old bowl. We have got 3 liters of water. Half a cup of salt.
7-8 tablespoons of sugar. 2 lemons. 1 orange.
Get in there. 5 cloves of garlic.
Rosemary. 3 sprigs - boom!
Put it on the hub and take it to boil
Once you brought it to the boil, put it off the heat
chuck in a litre of ice,
Once your brine has cooled down - put it back into the bowl
I got these two beautiful, free-range skinless chicken breasts I'm gonna throw in the brine
I tend to do this a day before and let it brine overnight
We can do it first thing in the morning, keep that chicken at least for 5 hours
A little bit of "easy work will pay dividends in the long run", with your nice and juicy succulent chicken breast
Listen guys, before you start cooking you gotta sort out your barbecues. Check out our charcoal - nice and white.
This is indirect cooking. Charcoal on this side, no charcoal over here.
Because sometimes people put charcoal all over there, and with the chicken there
if it gets too hot and starts burning, there is no indirect heat
So we've got this kind of safe area, so we can make sure the meet cooks all the way through.
We are gonna start with the first layer of flavour.
A dry rub. This is a mix that I did on my own channel, so you check it out. Beautiful flavours.
So I'm gonna rub all those dry herbs into the chicken. Nice.
The chicken is rubbed, the barbecue set up, now it's time to get meat on the heat. Let's cook!
We are gonna sear in all the flavour and put it on direct heat
Right over the coals. After about a minute we are gonna flip it. Seal the deal.
Okay, our chicken breasts had a couple of minutes on both sides,
we have got a beautiful, golden color, man,
We have seared all the juices from the natural muscle and from the brine
Now we are gonna send them over to the indirect side and then we put the lid on and we make sure
that chicken breast cooks all the way through
Outdoor grill - now an outdoor oven.
Now chickens had about 10 more minutes cooking on the indirect side
and now we're gonna feel the chicken - you give it a prod or you can use your fingers
Remember to hash your hands, cos contamination sucks
Here you go - you see the juices coming through, and it's not giving away too much
You know, if your thumb goes in there - it is still a bit raw in the middle. Those are cooked beautifully.
Don't use one of these, man - cos then you are gonna just put a hole in the meat
and those juices will escape! So stay away from the fork or the prongs.
Remember to use a clean board for your meat. Raw chicken and cooked chicken should never mix.
Now we are gonna let it rest for about a minute
I want this thing moist, sucanat and juicy
You guys ready man?
It is taste test time
Nice and moist
And not dry at all
You don't have to chew
Even if you have no teeth, you can just gum that and you are good to go
You can use a straw. It is so juicy.
See, if you invest some time with the brine, direct-indirect method
you come out with a really tasty juicy piece of chicken breast, man
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Thank you for watching, look after your meat, look after your barbecue and look after your belly!
I am outta here. Wooo!