00:00Guys, we've thrown this chicken. I'm going to show you exactly how I did it using my InkVert thermometer right
00:06now.
00:13Now we're going to take our finest pineapple. Just kidding. Pineapple's out of season, so we got this little tiny
00:18guy.
00:18We're going to chop the head off of it. Keep the stem though. You're going to use it later.
00:22And you basically want to get it down to a core size because what we're going to do is basically
00:27beer can this chicken, but with the pineapple core.
00:30Now we're going to spray it down with our finest spray oil because we are classy AF.
00:34Making sure to hit those pits, the front, everything, my friend.
00:39And then we're going to season it with that skull and mortar rub.
00:43We're going to make sure that we get as much of the surface area as possible to rub this flavor.
00:47And then the pineapple's going in the keister, my dudes.
00:51We're going to take some of these pineapple chunks here and we're going to go ahead and jam them down
00:54in here.
00:54Fill up that negative space.
00:56Not because we're top chefs.
00:58We're going to take that stem and we're going to jam it right down in there because it looks classy
01:02and it's kind of a cool talking.
01:03Now we've got some cherry wood and we're going to get our chargriller gravity 980 up to temperature 300 degrees.
01:09So we'll be starting a little bit stronger.
01:10So we've got someuppices strong, much more effective.
01:36So this is a handful of the meal we're doing.
01:39brought to you by our sponsors inkbird i already had this orange inkbird thermometer so when they
01:43hit me up about the bluetooth wi-fi smart barbecue thermometer it was a no-brainer i love my inkbird
01:50probe thermometer so i am hyped on this thing first off it has a huge crystal clear lcd screen
01:57a lithium ion polymer battery so you can count on the charge holding on for your cook it charges
02:04off a usb-c which means it charges fast as possible it hits five gigahertz on the wi-fi and
02:12it comes with
02:12bluetooth 5.1 technology it's got customizable alarms it comes with four pros but can run up to six
02:20including an ambient temperature probe this thing is fully integrated with your cellular device
02:26running android or iphone you can run it from any location as long as you have wi-fi connectivity at
02:32home now with this cook i tested it with my inkbird probe thermometer which i know is on the money
02:38and the temperatures were exact to the t after all that you're still wondering if you should buy it
02:45look how cool it looks this thing is classy as hell but how does it work let's find out it's
02:50time to get
02:51it on the smoke our chicken is going directly on the rack we're gonna pop our inkbird probe directly
02:59into the breast you want to get it down in there pretty deep and at this point i realized i
03:03forgot
03:03to install the app on my phone which i definitely want to test out as well let's get this thing
03:08connected in real time i turned it on and the app had already discovered my device the app is extremely
03:14easy to use and literally held my hand through the entire process i did edit out where i put in
03:20my wi-fi
03:20information obviously but you can tell it was extremely quick and extremely easy to set up it probably took a
03:27total of two minutes to do the initial connect
03:34now the app does come preset with cooks i went ahead and used the chicken default it's going to put
03:40it at 165 fahrenheit i got to switch the app from celsius to fahrenheit but again that's very easy
03:46i'm probably going to let it run closer to 170 or 175 since i'm cooking the whole chicken
03:51now that we have our chicken on we're going to whip up a quick pineapple salsa
03:55first off we're going to get rid of all that skin from there on it's easy we're just going to
04:00rough
04:00chop it chop it as big or as little as you want it's totally up to you and your preferences
04:04once
04:05you're done it goes into the bowl and it's time to move on next we're going to use one whole
04:10red onion
04:12one whole red bell pepper dice up one fresh jalapeno i like to leave the seeds in if you don't
04:19want
04:20it to be as spicy take the seeds out next we're going to chop up some fresh cilantro if you're
04:26one of those people that can't eat cilantro you think it tastes like soap then leave it out
04:30chop your lime in half and let's get some lime juice in that bad boy and last but not least
04:36we
04:36need to season it we're going to use some of that god save the queen rub from skilletmortar.com and
04:41we're just going to season it to taste if you can't get your hands on this you can just use
04:45salt and
04:45pepper it's up to you now we're going to mix this up and then we're going to set it aside
04:49for the time
04:50being now it's time to make our hooli hooli sauce we're going to dump about a quarter to one third
04:55of
04:55a cup of soy sauce into a bowl followed by roughly two tablespoons of ketchup roughly a tablespoon of
05:03pineapple juice and about one third to half a cup of brown sugar we're also going to hit it with
05:12some
05:12fresh ground ginger we you can add some chili sauce uh which i would kind of recommend doing but i'm
05:19cooking it for a light palette and we're going to channel our best binging with babish here and tiny
05:24whisk this bad boy together now with about an hour left on our cook our thermometer is nailing that
05:31temperature we've we're testing it out it's perfect every time and we're going to go ahead and throw
05:35our sauce onto the smoker now we've had our sauce warming up for about 30 minutes and we're going to
05:43go ahead
05:43and do the first baste we're going to just baste it down with this sauce and we've also thrown her
05:48salsa
05:49onto the smoker to get a little smoked flavor as well guys tell me this thing does not look phenomenal
05:55we're going to slam down some of our smoked pineapple salsa here i saw this recipe online and i had
06:01to try to
06:01had to know like does this whole pineapple up the keister thing really work and thanks to inkbird we
06:07got a perfect cook guys similar to a beer can chicken we stuffed it with pineapple we rubbed it
06:12down with our skull and mortar rub and then we smoked it at 300 degrees with cherry wood for about
06:18three hours man this thing's spread open wider than henrietta collins look at that
06:28come on dude watch it drip is it moist you tell me let's get a bite of this right into
06:36the thigh
06:37it smells good wow flavor is great guys this is a moist juicy chicken
06:46you could taste the seasoning you could taste the sweet get a little bit of that salsa let's
06:51put it right on the chicken let's take a bite the slusting egg
06:59guys it's next level make sure you show some love to our sponsor hankbird i'm a huge fan of this
07:05inkbird thermometer it looks cool as hell it looks classy you look like a gentleman when you bust it out
07:11right it almost looks like a an upscale tool for an upscale kitchen but it's for your pit guys it's
07:16dope
07:16and it has a consistent bluetooth connection the temperature was on point and my cook turned out
07:23perfect thank you to inkbird link is in the description below click that bad boy check it out
07:30i don't know if you learned something today check me out hit subscribe hit like
07:35leave a comment skullandmortar.com for all your merchandise needs
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