Hello welcome back to Here we Tow it's Tin to Tum Tuesday yet again it's
quickly approaching every week but it's the same time same place if you into all
the outdoor cooking then please follow us here and I'll go through everything
that I'm looking at as what I eat on a daily basis so today what have we got we've
got a roast chicken we'll do a roast chicken on the Cobb all it's going to
consist of is simply the chicken we've got butter garlic coleslaw cobs
onion a bit of salt and pepper so obviously the coleslaw and the
Cobs will come to those later because that's going to be part of the side dish
that we're going to do so join us if you want to see a roasted chicken with a bit
of a garlicky buttery twist after this
so to start off what I'm gonna do is I'm just going to quickly make the rub that
I'm going to use on the chicken this is the way that I do it what I've got here
is I've got the Cobb with the chicken roasting rack already lit coals are
a nice grey so the heat nice and consistent so that's all going on in the
background so all I'm going to do is make this rub and show you exactly what
I do so what you'll need for the rub for this however it can be adapted however
you want to do it this is just what I've got today
I'm gonna go with a garlic and onion rub that goes under the skin of the chicken
so what I'm gonna do is I'm gonna take the chicken out I'm going to separate
between the skin and the meat so I'm going to go all the way through the
breast through to the thighs down the legs drumsticks and rub the butter mix
in there so when it's cooking even though it's sat upright it's going to be
nicely basted inside so it'll be a really moist
roast chicken so that's what I'm doing today with this so let's get started
first of all again what I need here is I need a really finely chopped onion to go
because that's going to part of the rub as well so I'm gonna get trusty
bowl to stick everything in I've got my butter here which has been out of the
fridge so that's starting to get to a bit of a warm so I can rub it together
I've got my lazy garlic let's sort out the onion to be fair you don't need a
whole onion I'll probably only use this half to go in we'll just see how much
we've got before we use it on the chicken
and to be fair that should be just about enough really don't need to go over with
the with the onion just to give that bit of moisture from under the skin little
combined with the butter and the garlic and give it a really nice taste so next
thing I'm gonna have in here because this is gonna be my mixing bowl for the
for the stuffing if you like or the rub bit of salt bit of pepper just for that
bit of extra seasoning and the flavour that you need so normally I would crush
garlic chop it and sort it myself but since I still got some of this leftover
from last time go for a heaped teaspoon of lazy garlic and just get some of the
juice does that work really well now even though I've been letting this
butter soften for a little while it totally depends on the size of bird that
you've gone for I've gone for a medium bird here and all you need is enough to
be able to rub under the skins or baste itself and keep itself nice and moist so
for a medium bird what's that I've gone for probably just under an inch wedge so
best way to deal with that to chop it again and mix it all together so that's
that into cubes hopefully that will make it melt that little bit quicker and
easier when you rub all this together and then there's no better mixing
solution then getting your hands in so what I'm gonna do have a little bit of a
tidy up there get this mixed together and then we can start separating the
bird and the skin
there we go it's all mixed together all I need to do now is try and get as much
as this off my fingers and back in as possible for rubbing onto the chicken so
what I'm gonna do is I'm gonna take off the elastic just for now off the legs
and off the top because I need to be able to get through to all this meat the
plan is is to get underneath to go in the neck to get underneath the skin all
the way through to this meat loosen the meat from the skin on on the drumsticks
as well and then to push the butter so it's underneath the skin so it's held
nice and tight against the meat so when it goes on to the Cobb it'll just baste
itself while it's cooking so this is how I do it
go like I say going through the neck then just feel your way through it can
take a little bit of time can this because you do have to be a little bit
gentle separating the skin from the meat
and as you can see here when you get to the drumstick just help yourself by
pushing the drumstick up a little bit making that little pocket to get all
that lovely butter and rub that you've made so there we have it the bird is now
ready to receive and what you need to do is just little bits at a time so just
going to go face up pushing it into the skin and I'm gonna start off by going
all the way down to the thigh and then what I do is just with what I've got on
my hands left over I just use this to rub even out some of this mixture just
over the breast through the legs
you can manipulate it a bit further down the bird to the points where you want it
to be plus what you're doing it's because you've got the butter and the
mixture on your hand as well you're just getting a little bit on the outside of
the skin a little crisp it up nicely whilst it's cooking
and then all I do is I put the elastic back on just to hold the legs in a nice
position as it sat on the Cobb so there is one prepared chicken ready for
roasting so again I'm going to shoot off get my hands cleaned up and get it on
the Cobb so there we have it that is the chicken prepared now ready for the Cobb
and it's a simple matter of cooking it so all I've done got this nice and smoky
hot and ready with the with the chicken stand in there already
that can go on about an hour an hour and a half give it a check see how it's
doing it's all good and we'll come back to the coleslaw and the cobs so let's
get this put on let the Cobb see the Bird
and then we have it cooking times very
and after a little bit of editing this should be done catching you in a bit so whilst
the chicken is cooking in the Cobb I'm just going to prepare these for later on
that's going to take quite a little bit of time these only take 20 minutes half
an hour but I'm going to get them prepared ahead of time so what I'm going
to do put one sheet of foil you're just going to put two for these corn on the
cobs in so it's as simple as that two knobs of butter so if you like simple
and easy recipes about simple as easy as it gets they can sit there until they're
ready to be thrown on last 20 minutes half an hour so come back and join us
then so we're about halfway through now maybe about an hour in an hour and 10
minutes in so I'm just gonna have a quick check see exactly how we're
getting on I haven't got a thermometer unfortunately that would be the better
way to go but all I'm gonna do is go into the thickest part of the thigh and
see if the juices are starting to run clear see how long and how well we're
doing with the cook so let's have a look and see how it's doing starting to get a
bit of colour
Oh looking good looking good how's it look from your side
so looking at that I think that just needs another half an hour now so
perfect timing what I'll do is I'll whack these cobs on with them as well
and then we'll come back in 20 minutes half an hour when these are done and the
chickens finished off nicely
so back on for another 20 minutes let's come back to it so we're at the end of
the cook now that's had about an hour and a half when I checked it before the
juices are running clear anyway so what I'm going to do now is I'm just gonna
for the last 10 15 minutes that the cobs are going to stay on I'm just gonna take
the meat off I would normally wrap it all up and leave it to rest itself but
just for ease and to show you exactly what we've got I'm going to carve the legs
off wrap those up and then keep the actual carcass itself ready for when we
eat in a little bit so shall we have a look and see how we're getting on that's
where we're at that's where we're at so let's get the bird off let's do this
without burning myself if I can
quickly gonna just put the lid back on to try and get that back up to
temperature again because obviously every time you take the lid off it's
going to lose a little bit so just a final check a little bit of a little bit
of burnt bits there but gonna get that sometimes so let's have a quick look cut
into here final check as to how the meats actually doing and it's extremely
warm as you probably imagine Wow
there's two of the legs and just give you a quick look at the inside the meats
itself and properly gonna burn myself here I'll tell you what let's get these
wrapped up first get those resting ready to be served up
shortly how can I best give you a look let's have a look I might do is just
take a little slither off here just show you just how moist that is in there so
there's the chicken
and again just gonna wrap that up so there you go that's how easy it is to
cook a roast chicken on a Cobb I hope you enjoyed that I'm going to come back to
the corn very shortly we'll give it a taste test let's have a look-see finally
how our cobs have done that's warm that is very warm and again a little bit
of butter a little bit more on this is a warm
just that little bit more as the finishing off
and there we have it so we have
finishing off as I said chicken cooked on the Cobb with a little bit of garlic
salt pepper butter throughout under the skin coleslaw and corn on the cob I hope
you enjoy thank you for watching and as always a bit of a taste test
that's good awesome so i'm gonna go have me tea see you
next time