00:00I'm John Barker. This is the Skull and Mortar Kitchen and today we're gonna cook a Nashville
00:05hot chicken but we're gonna do it rotisserie style. So I got my chicken face down. Well you
00:18know how the rest goes. I'm gonna hit it with a little bit of this vegetable oil spray. Now I
00:22know some people are gonna hate on this vegetable oil but I'm gonna keep using it. I've been using
00:26it forever and I'm not gonna stop now. It really is a great binder. Now I got this
00:31experimental hot barbecue rub I've been working on and I'm gonna go ahead and give
00:35the first coating on this chicken with this. It's gonna create a nice spice, a lot
00:39of peppery tones and it's gonna make the skin pop with a really cool color. Just
00:44make sure you get a good coating you know cover the whole thing. Now that we got
00:48our base coat down it's time to hit it with some of that Skull and Mortar OG
00:51rub. We're doing the same thing here.
01:22Now I'm gonna go ahead and tie this up with some butcher twine just to keep
01:25everything pulled together so we don't you know have a chicken wide open with
01:29its legs flopping around spread eagle to the world you know what I'm saying. We'll
01:32keep our chicken classy. I'm not very good at it though so probably don't want to
01:37follow my method. You might want to YouTube it. Now that I've junked up my
01:42chicken sufficiently I'm gonna go ahead and hit it with a little touch up. Now we're
01:48gonna go ahead and get the skewer on. We're gonna go and throw it right through
01:51the middle here. Should slide right through unless you got some kind of
01:54crazy thing going on with your chicken. But we want to make sure that we get the
01:57forks inside the meat of the chicken so it holds sufficiently. There we go we're
02:04ready to go. All we got to do now is make sure our grill is up to 300 degrees. Now
02:10I
02:10fired up the outside burners on my Monument grill and I've had it pre-warming. It's
02:14just a little under 350 but that's fine. So we got our skewered chicken here in
02:18the middle. We got our outside burners on so that we don't burn the chicken and
02:23we're just gonna let it roll. If you don't have a rotisserie or even a grill
02:26you can do this in the oven to smoke or whatever it doesn't matter. Now it's been
02:31about an hour and a half and our chicken is probably about 30 minutes away from
02:34being done so I'm gonna grab my bone shaker artisanal wing sauce. It's kind of
02:38got a Nashville hot buffalo flavor to it. We're gonna add a little bit of honey to it and
02:42this is gonna be our glaze. I'm gonna take it and I'm gonna put it on the
02:46grill and let it heat up while I give it a good mix down.
02:59Guys glazing on a rotisserie is super easy because it does most of the work for
03:03you right? All we're gonna do is give it a nice little layer here. We don't want
03:06to put too much on because we don't want it to burn but you want to make sure
03:10you get a nice coverage.
03:22This chicken looks great. It smells great. All we did was we seasoned it with some
03:28skull and mortar OG rub. We hit it with a new experimental spicy barbecue rub. Then
03:33we put it on the rotisserie. We tried to keep the ambient temperature at about 300
03:38degrees. It ended up taking just about two hours and once the internal temperature
03:44got to around 140 we hit it with a glaze made from the bone shaker artisanal wing
03:49sauce mixed with some honey. This is a Nashville hot chicken style buffalo hybrid
03:55sauce. Now let's take a look at what we're dealing with here. Look at that.
04:01picture. Perfect. Go ahead and pull that off. Now let's just carve it in right here. Wow.
04:11Look at that. Did you see the juices squirt right out of there? Did you get that? Look at this.
04:16Look
04:17at that. The moisture. Come on. Next to smoking a chicken. I don't know that there's a better
04:23way to cook it. Look at this. Get a close up here. Watch. Okay. It didn't work out. I thought
04:29it would.
04:29I'll cut that. Let's take a bite of this. Do you see that juice dripping? Do you see it?
04:39Wow. Look at that. Let's get a bite.
04:48Okay. Look at that skin bite through. Wow. The spice hit you. It's juicy. It's tender. The flavor.
04:58The flavor is intense. And again, just look at the juice. Just dripping.
05:11This chicken. This chicken would be perfect for anything. Salads. Sandwiches. Just to eat it as
05:17it is. It's a great meal. It's a great chicken. It's easy to make. It requires very little.
05:27If you don't have a rotisserie, you can literally make this the exact same way in your oven.
05:31You can make it in your grill. You just won't get the rotation, obviously. Guys, if you learned
05:36something in this video that you can use at your home, show us some love. Hit that like button.
05:40Leave a comment down below.
05:44Look all the sauce goo off your teeth. But hit a subscribe. We have channel memberships.
05:50We have all kinds of cool things going on now. We're doing lives here every week, so check those
05:55out. We're living in wild times, my friends. Skullandmortar.com for all your Skull and Mortar
06:01merchandise. Everything helps the channel. Consider a membership. Maybe I'll kiss you on the lips.
06:09Maybe I won't. It's whatever you prefer.
06:13So after we get you looking dope as possible in your Skull and Mortar t-shirt, we got to get
06:18to
06:18the cooking. We might as well get that food tasting fly as possible with your Beach Bum
06:22barbecue rub made exclusively by Skull and Mortar. It's award-winning. It's going to take your food
06:28from the top to... from the bottom to the top. And after we sauce you up, we might as well
06:35rub you up,
06:35my friends, with that Skull and Mortar rub. That's right. Don't be a pervert. We're not talking about
06:41that kind of rub up, my friend. We're talking about the rub that you put on your meat. Again,
06:45come on, dude. Have some class. Put this on your chicken, your pork, your beef, your fish. It doesn't
06:53matter. You can put it on anything. If you can find something you can't put it on, shoot me a
06:57DM
06:58because you'll literally grow my own mind. Check it out now at SkullandMortar.com.
