Good Eats (1999–2012): Season 14, Episode 2 - Grillus Domesticus - full transcript

IF YOU OWN AND OPERATE
ONE OF THESE CONTRAPTIONS,

SOONER OR LATER YOU'RE GONNA
ATTEMPT TO GRILL ONE OF THESE.

THAT'S RIGHT, GALLUS DOMESTICUS.

FOR RED, WHITE,
AND BLUE-BLOODED
AMERICAN COOKS,

IT IS INEVITABLE, YES, IT IS.

AND YET, DESPITE WHATEVER
FIREPOWER YOU MAY HAVE AMASSED

OR SKILLS YOU THINK
YOU HAVE ATTAINED,

THE MEETING OF GALLUS DOMESTICUS
AND GRILLUS AMERICANUS

CAN, AND OFTEN DOES,
RESULT IN...

MEALUS YUCKUS.

PITIFUL? PERHAPS.



PREVENTABLE? POSITIVELY.

AFTER ALL,
WE'RE AMERICANS, RIGHT?

GRILLING IS IN OUR BONES, WHICH
IS WHY, IF YOU WOULD LEND ME

JUST A HALF HOUR
OF YOUR BUSY DAY,

YOUR NEXT GRILLED CHICKEN
WILL BE ALL KINDS OF...

♪♪♪

♪ GOOD EATS ♪

♪♪♪

IN ORDER TO FULLY GRASP
THE FRACTIOUS NATURE

OF CHICKEN ON THE GRILL,
IT MAY HELP TO EXAMINE

THE CHARACTERISTICS OF
A FEW GRILL-FRIENDLY EATS.

CONSIDER, FOR INSTANCE,
THE SIRLOIN STEAK, SALMON,

LAMB CHOPS,
PORTOBELLO MUSHROOMS,

EVEN PIZZA,
THAT'S RIGHT, PIZZA.



DON'T WORRY,
THAT'S ANOTHER SHOW.

WHAT DO THEY ALL HAVE IN COMMON?

THE FOLLOWING ATTRIBUTES.

TYPICALLY SPEAKING,
GRILL-FRIENDLY FOODS ARE FLAT,

MEANING THEY CAN BE COOKED
ON SIDE A AND THEN SIDE B.

THEY ARE UNIFORM, OKAY?

WHEN IT COMES TO GRILLING,
UNIFORMITY OF SHAPE AND SIZE

IS ANALOGOUS TO EVEN COOKING.

THEY ARE LEAN.

ALTHOUGH FAT CAN
LUBRICATE MEAT FIBERS,

IT'S A CARBON-BASED
ENERGY STORAGE MEDIUM,

AND AS SUCH IS
HIGHLY FLAMMABLE,

WHICH IS WHY FATTY FOODS
OFTEN COME TO THE TABLE,

YOU KNOW, COVERED IN SOOT.

GRILL-FRIENDLY FOODS ARE MOIST.

MOISTURE IS IMPORTANT,
AS IT PREVENTS BURNING

WHILE HELPING TO
CONDUCT HEAT INWARD.

AT THE SAME TIME,
IT CAN ALSO PUSH OUTWARD,

TAKING SEAR-PRODUCING
PROTEINS WITH IT.

AND THIS MEANS THAT
THE FOOD IN QUESTION

ALSO NEEDS TO BE
AT LEAST SOMEWHAT POROUS

FOR THAT MOISTURE
TO MOVE AROUND.

NOW LET'S CONSIDER THE CHICKEN.

BEHOLD, GALLUS DOMESTICUS
IN ITS COMMON MARKET FORM.

LOOKS PRETTY INNOCENT,
DOESN'T IT?

WELL, HORRORS LURK WITHIN.

JUST CHECK OUT THIS
INTERNAL STRUCTURE, WILL YA?

I MEAN, BONES
AND JOINTS EVERYWHERE.

IT'S A GRILLER'S NIGHTMARE
BECAUSE NO MATTER HOW

OR WHERE YOU CUT IT,
UNIFORMITY AND FLATNESS

ARE NOT GOING TO HAPPEN.

AND ALTHOUGH
THE MEAT IS MOIST--

AROUND 66 PERCENT
WATER, IN FACT--

EVERYWHERE THERE'S
A JOINT OR A BONE,

YOU KNOW THAT MEAT'S JUST SHOT
THROUGH WITH CONNECTIVE TISSUE.

AND SOME OF IT IS NOT EVER
GOING TO SOFTEN DURING COOKING.

OH, AND LET'S NOT FORGET
THE MEAT INSIDE THE BREAST,

ANAEROBIC FAST-TWITCH
MUSCULATURE,

SUITED TO BRIEF PERIODS
OF WING FLAPPING,

AND IT COOKS AT
A VERY DIFFERENT RATE

THAN THE LEG MUSCLES,
WHICH ARE COMPOSED OF

AEROBIC SLOW-TWITCH FIBERS
MEANT FOR MEANDERING.

OH, AND OF COURSE,
LET'S NOT FORGET

THE WHOLE PACKAGE IS WRAPPED UP
IN A LAYER OF SKIN,

WHICH HAPPENS TO BE DISGUISING
A POWERFUL ACCELERANT.

I JUST DON'T...
YOU KNOW WHAT?

LET'S JUST TALK ABOUT
THE SKIN IN A SECOND, OKAY?

YOU KNOW, WE'VE NEVER REALLY
TALKED SKIN ON THIS SHOW,

BECAUSE WITH THE EXCEPTION
OF, WELL, POULTRY

AND MAYBE A FEW FISH,

WE REALLY JUST
DON'T EAT THE STUFF.

UM, NOW YOUR SKIN AND MY SKIN
IS A VERY COMPLEX ORGAN.

THERE'S THE EPIDERMIS,
WHICH IS LIKE A RAINCOAT

OF DEAD CELLS IMPREGNATED WITH
A TOUGH PROTEIN CALLED KERATIN.

DOWN HERE WE'VE GOT A COMPLEX
COLLECTION OF STRUCTURES,

HAIR FOLLICLES AND SWEAT GLANDS

ALL NESTLED IN AN ELASTIC MESH
OF CONNECTIVE TISSUE.

NOW IN PIGS, THIS LAYER
IS SO THICK AND VERSATILE

IT CAN BE MADE INTO
EITHER LEATHER GOODS

OR GELATIN... OH!

ACTUALLY, GELATIN
COMES FROM THE--
YOU DON'T WANNA KNOW.

NOW CHICKEN SKIN IS
FAR SIMPLER STUFF, OKAY?

THERE AREN'T AS MANY STRUCTURES.

MOST OF THE CREATINE GOES
INTO FEATHER PRODUCTION.

STILL, THERE'S
PLENTY OF PROTEIN,

WHICH CAN BE TURNED
GOLDEN BROWN AND DELICIOUS

IF WE PROPERLY DEAL WITH
THE SUBCUTANEOUS FAT

THAT LIES JUST BENEATH IT.

AND THAT CAN BE
A LITTLE BIT TRICKY

BECAUSE WHEN IT MELTS,
THIS STUFF IS FLAMMABLE.

WE'LL HAVE TO RECKON WITH THAT.

NOW LET'S SHOP.

SINCE I LIKE CUTTING THINGS UP,

I TYPICALLY OPT
FOR A WHOLE CHICKEN,

WHICH GIVES ME THE RIGHT PARTS
AT THE RIGHT PRICE.

BUT IF YOU JUST WANT
BREASTS OR THIGHS

OR LEGS OR WINGS,
BUYING PIECE BY PIECE

IS AN OKAY WAY TO GO.

ALTHOUGH, IN MOST CASES
YOU WILL PAY FOR THE FACT

THAT SOMEONE ELSE
IS DOING THE CUTTING.

NOW IF YOU'RE A FAN OF
DARK MEAT THE WAY I AM,

YOU'RE IN LUCK, ACTUALLY,

BECAUSE THE PER-POUND PRICE
FOR THE BACK END OF THE CRITTER

IS CONSIDERABLY LESS
THAN FOR THE FRONT END.

THAT SAID, I WOULD,
IF AT ALL POSSIBLE,

AVOID CHICKEN CHUNKS PACKED
ON POLY-STYROFOAMY TRAYS

WRAPPED IN POLY-SOMETHING-
OR-OTHER FILM.

I DON'T TRUST WHAT
I CAN'T SEE OR SMELL,

AND RECYCLING THESE THINGS
IS A REAL PAIN.

SO...

IF YOU ARE GOING TO GO WITH
THE CHICKEN-PARTS SCENARIO,

THERE ARE A FEW THINGS
TO CONSIDER.

MY PERSONAL FAVORITE PIECE
OF CHICKEN ON THE GRILL

IS THE THIGH.

THIS WAS JULIA'S FAVORITE, AND
IF IT WAS GOOD ENOUGH FOR JULIA,

IT OUGHTA BE GOOD ENOUGH FOR US.

IF YOUR FAMILY APPRECIATES
THE OCCASIONAL DRUMSTICK,

CONSIDER BUYING
BACK-END QUARTERS,

THE THIGH
AND DRUMSTICK TOGETHER.

THEY CAN BE GRILLED AS IS

OR EASILY SEPARATED VIA BLADE,
MORE ON THAT LATER.

NOW LET'S GO DOWN AND CHECK OUT
AMERICA'S FAVORITE CUT,

THE CHICKEN BREAST.

THE NUMBER ONE SELLER
IS THE BONELESS BREAST.

I DON'T LIKE THIS PIECE
ON THE GRILL BECAUSE IT'S FLOPPY

AND HARD TO CONTROL AND MANAGE.

AND UNDER NO CIRCUMSTANCES
WOULD I EVER PURCHASE

SKINLESS BONELESS BREASTS.

I NEED THAT PROTECTIVE COATING.

SO IF YOU'RE GOING TO BUY
A PIECE OF CHICKEN,

I WOULD GO WITH WHAT WE CALL
THE SPLIT BREAST, WHERE

THE BREAST IS STILL CONNECTED
TO THE RIB CAGE BENEATH.

BUT EVEN THIS
I'M SUSPICIOUS OF

IF THE WING IS MISSING,
AS IT IS HERE.

I WANT THE WING INTACT.

THAT IS WHY I'M
GOING TO STICK WITH

THE WHOLE FRYER BROILER CHICKEN
IN THE 4 TO 4 1/2-POUND RANGE.

UM, I LIKE CUTTING UP CHICKENS,

I LIKE HAVING BONES
LEFT OVER FOR STOCK,
AND I AM CHEAP.

THIS FITS THE BILL
ON ALL THREE.

EVERY TIME WE CUT UP
ONE OF THESE ON THIS PROGRAM,

WE GET CARDS AND LETTERS
AND E-MAILS FROM YOU FINE FOLKS

TELLING US HOW YOU FIND IT
UNAPPEALING AND UNATTRACTIVE.

SO WE'RE GONNA SPICE THINGS UP
THIS TIME, FIRST WITH

A LITTLE BIT OF MOOD MUSIC JUST
TO KEEP IT SOOTHING AND COOL.
(piano music starts playing)

AND SOME MOOD LIGHTING AS WELL.

AND YOU'RE GONNA GET TO
PICK THE ACTUAL COLOR.

OKAY, SO FIRST GREEN,
VERY POPULAR COLOR THESE DAYS,

POLITICALLY CORRECT, GREEN.

NOW IT KINDA LOOKS LIKE
FRANKENCHICKEN, DOESN'T IT?

OKAY, FINE.

BLUE HAS ALWAYS BEEN POPULAR
FOR MOOD LIGHTING.

OH, KIND OF LIKE A MORGUE.

ALL RIGHT, WE'LL SKIP THAT ONE,
AND THEN, UH, PINK?

HEY, YEAH, YOU LIKE THAT?

OKAY, FINE, WE'LL GO WITH PINK.

VERY, VERY LIFELIKE,
VERY-- OH, YEAH.

THAT'S LIKE
A SHAMPOO COMMERCIAL.

OKAY, HERE WE GO.

THE FIRST THING THAT'D HAVE TO
COME OFF IS THE WINGLET.

SO GET A GOOD HOLD OF THE WING
AND JUST SLIDE YOUR KNIFE

DOWN THE FOREARM, INTO
THE JOINT, AND CUT THROUGH IT.

SAME ON THE OTHER SIDE, YOU
CAN DO IT RIGHT UP IN THE AIR.

POP THAT JOINT,
GET THE KNIFE IN,
AND THERE YOU ARE.

NOW WE'RE GOING TO REMOVE
THE THIGH QUARTERS.

JUST SLICE DOWN ON EITHER SIDE
OF THE BACK END OF THE BREAST

AND ON THE OTHER SIDE.

SHOULD BE ABLE TO DO THAT
IN ONE OR TWO CUTS.

THEN GRAB THE LEGS AND JUST
KIND OF POP THOSE JOINTS

OUTTA THE BACK, THERE YOU GO.

NOW TO CUT THAT OFF,
YOU WANNA MAKE SURE YOU GET

THAT LITTLE PIECE OF MEAT
WE CALL THE OYSTER.

SO WE'RE SLICING
AROUND THE OYSTER.

FOLD THE JOINT BACK, AND LOOK.

IT COMES OFF IN
ONE BEAUTIFUL PIECE.

NOW TO GET THE THIGH
AND THE LEG SEPARATED,

KINDA SQUEEZE THEM TOGETHER,

AND YOU'LL FEEL THIS DIVOT
OPEN UP BETWEEN THAT JOINT.

CAREFULLY CUT A NOTCH,
CUTTING TOWARDS YOURSELF,

THEN LAY IT DOWN AND USE THAT
AS A GUIDE TO DO THAT.

THAT'S EXACTLY WHAT
WE'RE LOOKING FOR.

NOW I WANT TO PRODUCE WHAT'S
CALLED AN AIRLINE BREAST.

AND, YES, I KNOW WHAT
YOU'RE THINKING.

BELIEVE IT OR NOT,
THERE WAS A TIME WHEN AIRLINES

SERVED SOME PRETTY SWANK CHOW,
INCLUDING CHICKEN BREASTS

WITH THE FIRST JOINT
OF THE ARM INTACT.

AND I LIKE THAT
BECAUSE IT PROVIDES

A NICE TASTY LITTLE HANDLE.

HERE'S HOW IT GOES.

JUST SLICE DOWN ONE SIDE
OF THE KEEL BONE,

AND THEN JUST KIND OF
WIPE WITH YOUR BLADE

DOWN THE SIDE OF THE RIBS.

HOLD THAT JOINT AWAY SO THAT
IT COMES OFF IN ONE PIECE.

JUST MAKE SURE YOUR THUMB
IS SAFELY CLEAR OF THAT BLADE.

IT'S SHARP.

THERE WE GO, AND THE BREAST
AND THAT FOREARM COME OFF.

THERE YOU GO, AIRLINE BREASTS.

MASTER THAT TECHNIQUE,
AND YOUR FRIENDS WILL BE AMAZED

AND YOUR ENEMIES WILL BE
CONFUSED AND FRIGHTENED,

AS THEY SHOULD BE.

NOW WE'RE GOING TO UP
THE JUICINESS QUOTIENT

OF OUR CHICKEN BY
BUILDING A BRINE.

SO WE'VE GOT
4.5 POUNDS OF CHICKEN,

SO I FIGURE A QUART OF WATER
WILL GO INTO A ZIPPY BAG,

ALONG WITH 6 OUNCES
OF HONEY FOR SWEETNESS

AND 3.5 OUNCES,
BY WEIGHT, OF SALT.

I'M USING KOSHER SALT HERE,

AND THAT WILL ACTUALLY
CONSTRUCT THE BRINE PROPER.

SEAL THAT UP AND MIX
TO THOROUGHLY COMBINE.

STASH THIS FOR 1 1/2 HOURS
IN LEAKPROOF CONTAINMENT

IN THE BOTTOM OF YOUR FRIDGE.

NOW, I KNOW WHAT
YOU'RE THINKING.

WHAT LAME MODEL WILL HE
COME UP WITH THIS TIME

TO EXPLAIN WHAT'S GOING ON
WITH THIS WHOLE BRINE BUSINESS?

WELL, I GOT A DOOZY FOR YA.

OKAY, JUST STAY
WITH ME HERE A SECOND.

UM, RAW MUSCLE,
SUCH AS THAT IN OUR CHICKEN,

IS ABOUT 20 PERCENT PROTEIN.

NOW IN THEIR RAW STATE,

PROTEINS, WHICH ARE JUST
LONG CHAINS OF AMINO ACIDS,

APPEAR AS TIGHT LITTLE
BUNDLES OR BALLS,

SIGNIFIED BY THIS BALL BEARING.

OKAY, NOW 66 PERCENT,
GIVE OR TAKE A FEW POINTS,

OF THE MUSCLE IS ACTUALLY WATER,

INTO WHICH A CANDY BOX OF
CARBOHYDRATES AND MINERALS

ARE DISSOLVED.

STANDING IN FOR THAT MOISTURE
IS THIS MOTOR OIL,

WHICH'LL DO JUST FINE.

NOW HERE'S THE THING.

WHEN WE APPLY HEAT
TO THE CHICKEN,

MEAT FIBERS CONTRACT, HEAT
ENERGY EXCITES THE MOISTURE,

AND IT STARTS TO PUSH OUTWARD,

TOWARDS THE SURFACE
OF THE MEAT.

NOW POROUS IS GOOD, RIGHT,
BECAUSE IT CAN BRING

SEAR-WORTHY CARBS AND PROTEINS
TO THE SURFACE OF THE MEAT.

BUT IF WE'RE NOT
VERY, VERY CAREFUL,

WE PUSH TOO HARD
AND OUT GOES THE MOISTURE,

LEAVING US WITH JUST
DRY, GRITTY MEAT.

NOW IN THIS CASE, THE PROTEIN
DIDN'T REALLY DO US

ANY GREAT FAVORS, OKAY?

SOAKING THE MEAT IN A BRINE
UNFURLS, OR DENATURES,

SOME OF THE PROTEINS SO THAT
INSTEAD OF SEPARATE BALLS,

WE HAVE A TANGLED MESH,
BEING PLAYED BY THIS STEEL WOOL.

NOW WHEN YOU COOK
THIS PIECE OF MEAT,

THE MESH ACTS AS A BARRIER,

KIND OF TRAPPING SOME OF
THAT MOISTURE INSIDE,

WHERE WE WANT IT.

AND DON'T FORGET THE HONEY
THAT WE ADDED IS HYGROSCOPIC.

SO IT HOLDS TIGHTLY
ONTO MOISTURE AS WELL.

AND SO WE SEE THAT
BY BRINING MEAT WE GET

OUR JUICINESS INSURANCE POLICY

AND A NICE LITTLE HIT
OF FLAVOR TO BOOT.

BREAKING THE BIRD INTO PIECES
WILL ENHANCE OUR CONTROL,

AND BRINING PROTECTS
AGAINST DRYING.

BUT IF WE'RE TO OVERCOME
IRREGULAR SHAPES,

CONNECTIVE TISSUE,
AND FLAMMABLE FAT,

WE MUST EMBRACE
BI-LEVEL COOKERY.

A BI-LEVEL FIRE IS REALLY
TWO, TWO, TWO FIRES IN ONE.

HIGH HEAT ON ONE SIDE,
MEDIUM TO LOW HEAT ON THE OTHER.

WHY BOTHER?

WELL, HIGH HEAT WILL SEAR
THE OUTER SKIN OF THE CHICKEN

BEFORE IT HAS TIME
TO SHRINK AND SHRIVEL,

WHICH IS EXACTLY WHAT
IT WILL DO OVER LOW HEAT.

ALSO, HIGH HEAT
WILL QUICKLY LIQUEFY

THE SUBCUTANEOUS FAT
JUST BENEATH THE SKIN,

AND THAT WILL ESSENTIALLY
FRY SAID SKIN FROM THE INSIDE.

BUT IF WE CONTINUE
TO COOK OVER HIGH HEAT,

OBVIOUSLY THE SKIN
WILL TURN POMPEII-LIKE

BEFORE THE INNER MEAT IS DONE,

AND THE FAT WILL START
SQUIRTING ALL OVER THE PLACE.

AND WHEN FLAMMABLE FAT
MEETS VERY HOT FIRE,

WELL, THAT MEANS...

FLARE-UPS!

THAT WAS SUPPOSED
TO BE A FLARE-UP.

UH, OF COURSE,
FLARE-UPS CREATE SOOT,

AND SOOT IS NEVER GOOD EATS.

SO THE STRATEGY IS
TO SEAR OVER HIGH HEAT,

AND THEN SHIFT THE MEAT
OVER TO A LOWER HEAT ZONE,

WHERE IT CAN FINISH COOKING
IN RELATIVE PEACE AND QUIET,

WITH FREQUENT TURNS, OF COURSE.

BUT HERE'S THE CHALLENGE, OKAY?

THIS TYPE OF FIRE IS TEDIOUS
TO BUILD AND MANAGE

AND, QUITE SIMPLY,
A PAIN TO COOK OVER,

ESPECIALLY IN
A SMALL GRILL LIKE THIS.

THAT IS WHY I EMPLOY
WHAT I CALL THE RING OF FIRE.

LET'S MAKE ONE.

(Alton)
OUR CHICKEN-GRILLING EXPERIENCE
BEGINS BY LIGHTING

ONE CHIMNEY STARTER'S WORTH
OF NATURAL CHUNK CHARCOAL,

WHICH I LIKE BECAUSE
IT BURNS CLEAN AND HOT.

NOW IF YOU DON'T HAVE
A CHIMNEY STARTER LIKE THIS,

BREAK DOWN,
SPEND 20 BUCKS, AND GET ONE.

IGNITION COMES FROM JUST
A PIECE OF NEWSPRINT,

LIKELY SATURATED
WITH VEGETABLE OIL

TO LENGTHEN THE BURN TIME.

NOW FOR CLEANING THE GRATE,

JUST A SIDE TOWEL
TIED UP WITH SOME STRING

AND A LITTLE BIT OF OIL.

I'VE GOT A TIMER STANDING BY,
THAT'S CRITICAL,

AN INSTANT-READ THERMOMETER
TO CHECK THE MEAT,

INSULATED GLOVES,
A LARGE MIXING BOWL,

SOME TONGS, A TEA TOWEL--
WE'LL NEED THAT LATER.

I ALSO HAVE NOT ONE,
BUT TWO DISPOSABLE,

OR RECYCLABLE, PIE TINS,

AND A 9-INCH-DIAMETER POT,

WHICH WE ARE GOING
TO USE AS A FORM.

NOW ALUMINUM FOIL.

WE'RE GONNA NEED HEAVY-DUTY
FOIL, 8 FEET'S WORTH.

I KNOW, THAT SEEMS LIKE A LOT,

BUT BELIEVE ME,
IT IS WELL USED HERE.

NOW MY TABLE'S 4 FEET ACROSS,
SO THAT'S ALL I'VE GOTTA DO.

FOLD IT OVER AND THEN
JUST KIND OF CRUMPLE IT

INTO A BIG SNAKE.

WRAP THE SNAKE AROUND THE POT,

BECAUSE WHAT WE WANT
IS A 9-INCH-DIAMETER--

THAT'S INTERIOR DIMENSION--
RING OF FOIL.

THERE, NOW THAT GOES
RIGHT INTO THE MIDDLE

OF THE COAL GRATE, THERE.

ALL RIGHT, 1 1/2 HOURS IS UP,

SO DRAIN YOUR CHICKEN
AND PAT THE PIECES DRY,

BUT DO NOT WASH THEM,

BECAUSE WE WANT
THE SURFACE SUGARS

TO CARAMELIZE AND BRING
SOME FLAVOR TO THE PARTY.

WHAT DO YOU MEAN?

WHAT KIND OF FLAVOR?

UH-HUH.

YOU REALIZE THAT
AROUND THESE PARTS

THAT TERM DOESN'T HAVE
ANYTHING TO DO WITH THE GRILL

OR CHICKEN.

I MEAN, YOU'RE TALKING ABOUT
AN ANCIENT FLAVOR

BORNE OF SMOLDERING WOOD,
LOW TEMPERATURE,

AND LOTS AND LOTS OF TIME.

STILL, IT WORKS
FOR POTATO CHIPS.

WHY NOT CHICKEN?

LET'S TRY IT.

OKAY, INTO A GALLON ZIP-TOP BAG

GOES 1 TABLESPOON
OF CHILI POWDER.

THAT'S CHILI WITH AN "I,"

WHICH MEANS THAT IT'S ACTUALLY
A MIXTURE OF VARIOUS SPICES.

WE'RE ALSO GOING TO ADD
A TABLESPOON OF CURRY POWDER,

ALSO A MIXTURE
AND ODDLY ENOUGH

ONE I NEVER USE
WHEN I'M MAKING CURRY.

BUT I DO LIKE IT ON THINGS
THAT ARE DESTINED FOR THE GRILL.

NEXT, A TEASPOON
OF ADOBO POWDER.

IT'S ALSO A MIXTURE.

YOU GET IT IN THE LATIN SECTION
OF YOUR MEGA MART.

BUT MAKE SURE YOU
GET THE VERSION

WITHOUT BLACK PEPPER
IN IT, OKAY?

WE'RE ALSO GONNA USE
A TEASPOON OF GROUND CUMIN,

MY PERSONAL FAVORITE
SPICE IN THE WORLD,

AND HOT SMOKED PAPRIKA.

NOW IF YOU CAN'T FIND
THE SMOKED VERSION,

AT LEAST MAKE SURE
YOU USE THE HOT.

NOW I OFTEN USE
INSTANT ESPRESSO POWDER
WHEN GRILLING PORK,

BUT I THINK THAT WOULD BE
A LITTLE HEAVY-HANDED HERE.

HOWEVER, 2 TEASPOONS
OF COCOA POWDER

MIGHT JUST RECALL
THE MOLES OF OLD.

THERE, THAT'S IT.

NOW JUST MIX THAT ALL
TOGETHER IN THE BAG,

AND THEN ADD YOUR CHICKEN,
SEAL THE BAG,

AND KNEAD THE SPICES
RIGHT INTO THE MEAT.

REALLY GET IT INTO
EVERY LITTLE NOOK AND CRANNY.

NOW THE THING THAT I REALLY
LIKE ABOUT THIS RUB IS THAT,

AS THE CHICKEN COOKS,

IT WILL COMBINE WITH THE JUICES
PUSHING OUT OF THE MEAT

TO CREATE A PASTE--
A SAUCE, IF YOU LIKE--

THAT, I BELIEVE, WILL REMIND YOU
OF THAT WORD WE WERE DISCUSSING.

NOW AS SOON AS YOUR CLUCKER
PARTS ARE THOROUGHLY COATED,

SPREAD THEM OUT ON A RACK
SUCH AS THIS AND LET THEM SIT

AT ROOM TEMPERATURE
FOR HALF AN HOUR.

NOW THIS IS GONNA ACCOMPLISH
A COUPLE OF THINGS.

ONE, BY ALLOWING THE CHICKEN
TO WARM UP A BIT,

IT'LL SHORTEN THE THERMAL
TRIP ON THE GRILL,

AND THAT WILL HELP
TO PRESERVE JUICINESS.

ALSO, IT WILL ALLOW
THE EXTERIOR OF THE CHICKEN

TO DRY THOROUGHLY.

THAT IS GOING TO HELP US
TO GET A GOOD SEAR,

AND IT'S GOING
TO REDUCE STICKING.

ALL RIGHT, TIME
TO COOK SOME CHICKEN.

POUR OUT YOUR LIT CHARCOAL
CAREFULLY ALL AROUND THE OUTSIDE

OF THE RING OF FIRE.

WELL, ACTUALLY, I GUESS
THIS IS THE RING OF FIRE.

PIE PAN GOES INTO THE MIDDLE,
COOKING GRATE GOES ON TOP,

AND WHEN IT IS HOT,
SWAB IT DOWN NICE AND CLEAN

WITH THE LIGHTLY OILED RAG.

NOW THE CHICKEN, I LIKE
TO ALWAYS START SKIN-SIDE DOWN.

AND REMEMBER, WE'RE GOING
OVER THE DIRECT HEAT

IN THE BEGINNING.

SO JUST DISTRIBUTE THAT
ALL THE WAY AROUND

THE OUTSIDE OF THE GRILL.

I LIKE TO KEEP
LIKE PIECES TOGETHER.

IT'S JUST MORE
CONVENIENT THAT WAY,

USUALLY ENDING WITH
THE WINGS RIGHT IN FRONT OF ME,

BECAUSE THEY'RE EASY TO BURN.

OKAY, NOW AT THIS POINT,

WE'RE REALLY JUST LOOKING FOR
A GOOD STRONG SEAR.

SO VISUAL INPUT IS GOING TO BE
YOUR PRIMARY GUIDANCE SYSTEM.

HOWEVER, I DO LIKE
TO RUN A CLOCK

FOR SITUATIONAL AWARENESS,

KEEPING IN MIND THAT
THE TOTAL COOK TIME'S GONNA BE

18 TO 20 MINUTES.

NOW WE ARE GOING TO GIVE
THE ROUGHLY TWO-SIDED

THIGHS, BREASTS,
AND WINGS A FLIP

AT THE FOUR- TO
FIVE-MINUTE MARK.

THE BOWLING-PIN-SHAPED LEGS
WILL ROLL A QUARTER

TO A THIRD OF A TURN
EVERY THREE TO FOUR MINUTES.

OH, AND KEEP IN MIND, IF YOU
SEE A FLARE-UP AT ANY TIME,

DON'T GO MOVING THE MEAT AROUND.
THAT JUST SQUIRTS OUT MORE FAT.

REACH IN THE MIDDLE
AND TWIST THE GRATE.

ALL RIGHT, I'M AT 3 1/2 MINUTES,

SO I'M GONNA GIVE THE LEGS
A QUARTER TO A THIRD OF A TURN.

AND THEY'VE GOT SOME NICE CHAR.

I LIKE 'EM LIKE THAT.

OUR CHICKEN HAS BEEN
ON THE HEAT FOR 4.5 MINUTES.

WE HAVE ACHIEVED
A SOLID SEAR ON SIDE A,

SO FLIP THE BIG PIECES TO SIDE B

AND ROLL THE DRUMSTICKS
A QUARTER TO A THIRD OF A TURN.

AND I WOULD GO AHEAD
AND GIVE THE GRATE
A LITTLE BIT OF A SPIN,

AND I'D DO THAT JUST
EVERY FEW MINUTES

JUST TO MAKE UP FOR THE FACT
THAT HOT AND COOL SPOTS

WILL DEVELOP IN THE CHARCOAL

AS IT COOKS.

ALL RIGHT, 9 1/2 MINUTES
HAVE ELAPSED.

IT IS TIME TO GET THE BREASTS
OFF OF DIRECT HEAT.

SO JUST SLIDE THEM
RIGHT INTO THE MIDDLE

AND COVER WITH THE PIE PAN.

NOW THIS CREATES A MICRO-OVEN,

WHICH WILL MAINTAIN AN EVEN,
ALBEIT LOWER, LEVEL OF HEAT

THAN WHAT LAYS OUTSIDE
IN THE RING OF FIRE.

NOW I THINK THE LEGS
AND THE THIGHS WE WILL FLIP

AND LEAVE JUST A LITTLE BIT
LONGER OVER DIRECT HEAT,

BUT THE WINGS, THEY'RE
LOOKING CLOSE TO DONE.

SO I'M GOING TO ALLOW THEM
TO COAST HERE ON TOP OF THE PAN.

TOTAL ELAPSED COOK TIME,
12 MINUTES,

AND I'M GONNA GO AHEAD
AND LEAN THE THIGHS AND LEGS

RIGHT UP AGAINST
THE SIDE OF THE PAN.

THAT'S AS GENTLE A HEAT

AS THEY'RE GONNA GET
OUT OF ME TODAY.

UM, I'LL CONTINUE TURNING THEM
EVERY COUPLE OF MINUTES,

UNTIL WE HIT ABOUT
THE 18-MINUTE MARK,

AT WHICH TIME, IF WE'VE
PLAYED OUR CARDS RIGHT,

ALL THE PIECES OF CHICKEN WILL
REACH 155 DEGREES INTERNAL TEMP.

RIGHT, WE ARE AT
THE 18-MINUTE MARK,

AND IT IS TIME
TO CHECK THE TEMP.

NOW I'M GONNA GO FOR A THIGH.

THAT'S USUALLY MY THERMAL CANARY
IN A COAL MINE, SO TO SPEAK,

AND WE WANT TO SEE
ALL THE PIECES TOUCH 155.

OKAY, THIS IS DONE,
SO EVERYTHING COMES OFF.

NOW I GUARANTEE YOU,

IF WE'VE FOLLOWED THIS
DIRECTLY AND CORRECTLY,

THE CHICKEN BREAST WILL BE
WITHIN 5 DEGREES OF 155.

JUST TO PROVE A POINT... THERE.

DEFINITELY CLOSE ENOUGH.

REMEMBER, THERE IS GOING TO BE
A LITTLE BIT OF CARRYOVER HEAT.

COVER WITH A TEA TOWEL
AND ALLOW TO REST

FOR AT LEAST FIVE MINUTES.

MMM!

NOW THAT IS BARBECUE CHICKEN.

THERE, I SAID IT.

ACTUALLY,
BARBECUE-FLAVOR CHICKEN,

SINCE YOU CAN'T TECHNICALLY
BARBECUE A CHICKEN.

AT LEAST NOT IN THE SOUTH.

IF YOU HAVE SOME SLAW
AND POTATO SALAD,

YOU GOT YOURSELF INSTANT SUMMER.

AS FOR THE AIRLINE BREAST,

YOU CAN EITHER USE
THE LITTLE ARM AS A HANDLE FOR

HENRY THE EIGHTH-STYLE DINING,

OR YOU CAN GUSSY IT UP
FOR PLATE SERVICE.

JUST LAY IT OUT AND MAKE
FIVE OR MAYBE SIX

PARALLEL, OR FAN-SHAPED, CUTS.

AND THEN YOU CAN JUST KIND OF
SERVE IT OUT LIKE THAT.

VERY PRETTY.

WELL, FELLOW GRILLERS,
I HOPE THAT WE'VE INSPIRED YOU

TO INTRODUCE YOUR GRILL
TO A CHICKEN OR TWO.

ALTHOUGH THE UNION
SEEMS UNHOLY AT FIRST,

WITH CAREFUL APPLICATION
OF BRINE, FLAVOR, AND HEAT,

THERE IS NO REASON THAT
THE UNION CANNOT PRODUCE

AN OFFSPRING OF GOOD EATS.

SEE YOU NEXT TIME.

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