Wagyu Beef Tallow Injected Spatchcocked Chicken Using Grillaholics SPG + Butter
- by Anderson's Smoke Show

When it comes to making super-flavorful chicken, there's one dude you should absolutely be following - Anderson's Smoke show.

So you could imagine our excitement when he decided to test out our SPG + Butter on this AMAZING wagyu beef tallow injected chicken!

Talk about a flavor EXPLOSION!

If you watch one video today - make it this one. Then swing on by to pick up a bottle (or two... or THREE) of our SPG Butter and start adding some serious flavor to your favorite foods.

Check it out!

"If you've been on youtube lately then you've probably seen the wagyu beef tallow craze. So today we're gonna kick it up a notch because I was sitting on the couch the other night and I thought to myself... what if I

injected a whole chicken with wagyu beef tallow? So today we're gonna test that out by injecting this bird with some beef tallow.

Now let's get into it!

When I smoke chickens the things that I do most often is spatchcock them. You might ask why?...

Well I can run at a little higher temperature, I can get it cooked evenly, and they're still super juicy and super tender in the end.

So today I'm going to be spatchcocking this chicken and preparing it for my injection experiment. So let's get to preparing this bird.

So let's start with spatchcocking. What you need to do, you need to cut down both sides of the back. You need a good pair of kitchen scissors like this. This is a five-and-a-quarter-pound chicken. Spatchcocking this and cooking it at the temperatures that we're gonna cook it at isn't going to take too long.

Sometimes you need to get yourself a sharp knife to help finish the job. And that my friends is a spatchcocked chicken.

The next step - you need to take a sharp knife, give it a little whack in the breastbone, spread it open just like so.

I like to take a knife, trim the excess fat or skin that may be hanging off inside here.

Now that there is a spatchcock chicken.

We're going to be using the Grillaholics Salt Pepper Garlic plus Butter - it's a great all-purpose rub with a little bit of savory added to it. Use your seasoning in moderation - you don't want it to be too salty.

We've got the wagyu beef tallow we've warmed it up so that it's in a liquid form and I used two tablespoons of my honey hot hog by meat church, mixed it up in my bowl here.

It's time to get it injected.

Get yourself an injector with a larger needle.

Over to your beef tallow we're going to suck that up, insert it into the breast, and just start pumping that beef tallow in - and move into every direction that you possibly can so that we could fill as much this chicken breast as possible.

We've got the wagyu beef tallow we've warmed it up so that it's in a liquid form and I used two tablespoons of my honey hot hog by meat church, mixed it up in my bowl here.

It's time to get it injected.

Get yourself an injector with a larger needle.

Be sure to inject the thighs, the legs - and we'll give it another shot in the

breast here.

We've got the camp chef set to 225 degrees. We're gonna give it about 45

minutes at this temperature before we crank it up. We want to apply as much smoke to this bird as possible.

We have the wagyu beef tallow injected chicken sitting in here nice and pretty. We want to see what happens and I think you're going to want to see too.

When it comes to smoking chicken your goal is to apply as much smoke, maintain a juicy bird, and to crisp up the skin.

There is no perfect setting on your grill to obtain all three of those results. So today we're going 225 degrees at the highest smoke setting for 45 minutes. We're gonna come out here, check the temperature on the bird, insert a probe into it. We're going to crank it up to 325 degrees and we're going to let it sit there until we reach that 165 degrees in the breast.

That's not only going to give us a smoke, it's going to maintain the tenderness and juiciness of that bird.

We're going to get a little crispier skin with this experiment. This bird could be amazing.

You're not going to want to miss it.

The chicken that I've injected with the wagyu beef tallow has reached 165 degrees in the breast and I've pulled it off the smoker. It rested for about five minutes and it's time to cut into it and see what kind of damage we've done.

Never tried this before - have no idea how well it's gonna go, so let's find out.

Can tell you what, the juices were leaking off and you can see it's leaving a nice puddle below.

Let's start by trimming off just the thighs and the legs, but as we all know

the real test is in the breast because that is what makes or breaks a chicken.

Especially smoked, we want to have that tender chicken, the juiciness and we want to have some great flavors. So I'm gonna find out what we what we've done here.

It is so juicy - so, so juicy!

Skin has got a nice crisp to it, but I think because of that wagyu beef tallow.

It is super slippery so it's not really sticking to the meat itself.

Let's slice this up.

It is pretty hot - we're going to give it just a couple moments to cool.

We're gonna give it a try - we're gonna try this wagyu beef tallow injected chicken breast here find out how good of a job we actually did.

It's very very interesting, and i say that because it is so juicy it

almost feels like it should be too juicy.

But i like it.

If you've ever had wagyu anything you know what wagyu what that mouth feel - is like it's a very oily feeling in your mouth.

You definitely get that present and that little bit of that honey hog hot rub

that I used I get a little bit of that spice it's really good.

The skin crisped up nicely. Like I said it's super... it's super slippery though.

It's not sticking to the actual chicken breast itself but it is seasoned to perfection with just salt, pepper, garlic, and with

that Grillaholics, it's just got that little bit of butter added to it too...

it's really good!

The more of this that I tried the more of it that I actually like.

That is probably the juiciest chicken that I've ever had. In all honesty, when I picked this thing up it was leaking all over the place. You can see the cutting boards got puddles and puddles of wagyu tallow and juices and I'm starting to think now if this would be a killer addition to a turkey injection because the amount of juice that absorbed into this bird

is insane. It almost feels waterlogged like i boiled this chicken and it is pretty darn tasty.

So if you like experiments and you like trying to make food better and better, then check out this wagyu beef tallow injected chicken

even try it in turkey.

I don't think you'll be disappointed."