[6 - 24] astonished [Music]
[24 - 25] [Music] hey guys it's karla here again in my
[26 - 28] kitchen for the last episode of the
[28 - 30] grilling season and you might be saying
[30 - 32] carla why are you indoors
[32 - 34] it's v hot we waited for the hottest
[34 - 37] hottest hottest day
[37 - 38] and then we knew that this was the day
[38 - 41] to grill again and today for the season
[41 - 43] finale of grilling season i am going to
[43 - 46] be making spiced chicken under a brick
[46 - 48] and cauliflower too
[48 - 50] these things go great together so it's
[50 - 52] another omnivore's delight you have your
[52 - 55] vegetarians you have your chicken people
[55 - 56] you have your people who don't like
[56 - 57] vegetables you have your people who like
[57 - 59] chicken and vegetables and everybody can
[61 - 62] that's what it's all about
[62 - 64] smash them under a brick and bring them
[64 - 66] together so i do have an emotionally
[66 - 68] charged story about this brick it's one
[68 - 70] of the bricks that we bought when we
[70 - 72] were building the brick oven outside and
[72 - 75] the whole surface of the outdoor
[75 - 77] fireplace is lined with fire bricks and
[77 - 79] there were extras
[79 - 80] so that's how long i've had this brick
[80 - 82] wow so we're going to start this recipe
[82 - 85] inside because pretend it's yesterday
[85 - 87] and pretend tomorrow today is when
[87 - 88] you're going to grill
[88 - 92] yesterday make the spice mix set it
[92 - 94] aside you're going to butcher the
[94 - 95] chicken in a special way to make it
[95 - 97] pressable and you're going to spice it
[97 - 99] up and you're going to cut the
[99 - 101] cauliflower in a way that also makes it
[101 - 103] pressable and spice it up then we go
[103 - 105] outside tomorrow
[108 - 110] yeah the chicken gets cooked under a brick
[110 - 113] the chicken gets cooked under a brick and cauliflower too
[113 - 114] the other thing you need
[117 - 119] [Laughter] water stay hydrated remember your
[119 - 121] water stay hydrated remember your charcoal don't fall in the fire
[121 - 124] three rules i'm very excited about the
[124 - 126] spice wrap it has things that i
[126 - 129] rarely use like caraway seeds they're
[129 - 131] delicious they should be in the seed
[131 - 134] rotation close your eyes and imagine rye
[135 - 137] bread that's caraway and then fennel seed
[137 - 139] that's caraway and then fennel seed which i was like maybe they'll taste
[139 - 141] great together turns out they do i love
[141 - 143] fennel i put it in kind of everything
[143 - 146] turmeric delicious flavor
[147 - 150] deep bitter notes gives an amazing color to
[150 - 152] bitter notes gives an amazing color to the finished bird like that gorgeous
[153 - 156] orangey golden hue peppercorns black pepper and
[156 - 158] golden hue peppercorns black pepper and a little bit of sugar just because
[158 - 159] you've got a little bit of bitterness
[159 - 161] coming from the tumeric and a little bit
[161 - 164] of like that spice from the pepper and
[164 - 166] also the sugar will help with browning
[166 - 169] lemons in the spice mix lovely
[169 - 171] and then salt of course three
[171 - 173] tablespoons of caraway seeds two
[173 - 175] tablespoons of whole black peppercorns
[175 - 177] two tablespoons of fennel seed one
[177 - 181] tablespoon of sugar it's gonna get loud
[181 - 185] smells great turmeric tablespoon two
[185 - 187] tablespoons of kosher salt now we're
[187 - 196] gonna do our lamones
[198 - 198] i'm just gonna do this with my hands
[198 - 200] smells quite delicious
[200 - 203] vegetable butchery
[203 - 204] keeping in the spirit of the whole
[204 - 207] grilling season i have not yet grilled
[208 - 209] the cabbage with these spices it was
[209 - 212] just that when i was working on grilling
[212 - 213] the cauliflower and getting the timing
[214 - 215] right making sure it tasted good i was
[215 - 217] thinking well when we do the episode
[217 - 219] what are the things going to come up
[219 - 222] when i say spin it and the
[222 - 225] bubbles come up and i was like um
[227 - 229] cabbage napa cabbage
[229 - 231] napa cabbage savoy cabbage also if you could get a
[231 - 233] just the biggest cluster of hen of the
[234 - 235] woods mushrooms that you've ever seen in
[236 - 239] do those so when you cut the outer guys
[239 - 241] off the florets are going to crumble
[241 - 243] you're going to get like two maybe three
[243 - 245] nice steaks out of the middle but if
[245 - 247] you're cutting in a place where there
[248 - 250] it's going to break into florets totally
[250 - 252] fine they're all going to get grilled
[252 - 253] except for the really little guys you're
[254 - 255] going to set those aside for making
[255 - 258] pasta with melted cauliflower sauce or
[258 - 261] for making the grated the faro and the
[261 - 264] cauliflower stir-fry also cast iron
[264 - 267] season don't forget the goal here
[267 - 270] is to cut the cauliflower into steaks
[270 - 273] yeah that's steaky
[273 - 274] plants are cool
[277 - 279] my question about the cabbage i think
[279 - 282] that it's gonna make a better situation
[282 - 284] if i go this way
[284 - 285] who knows we don't know we don't know i
[287 - 290] yeah i feel it this way yeah who knows
[290 - 292] this is how we learn things but see like
[292 - 296] that's a cool pattern too
[296 - 298] yeah this is the way to go it's a little
[298 - 300] bit like grilling an onion like some of
[300 - 302] these papery guys are gonna
[302 - 305] go their own way but
[305 - 307] like fleetwood mac always said
[314 - 314] you can go your own way
[314 - 318] so now everybody gets oil
[318 - 321] it'll help everything stick
[321 - 324] the spice mix is going to yield like a
[324 - 326] generous half cup so this is a quarter
[326 - 327] cup measure which i'm just gonna kind of
[327 - 330] set aside so that i don't just get so
[330 - 332] lost in the experience of seasoning my
[332 - 334] cauliflower and cabbage that i forget
[334 - 336] about the chicken
[336 - 340] just a little precautionary measure
[340 - 342] yesterday is cauliflower
[342 - 344] this cauliflower will be refrigerated
[345 - 346] overnight and i didn't have a
[346 - 350] and i didn't have a cabbage yesterday so we're gonna have
[350 - 351] one guy who got to go overnight and one
[351 - 353] guy who just got seasoned and i'm sure
[353 - 355] they're both great
[355 - 356] all right now we're gonna spatchcock the
[356 - 358] chicken i will preface this by saying
[358 - 361] you can ask your butcher to do this and
[361 - 363] they should be very happy to do it take
[363 - 365] out the backbone and flatten it if
[365 - 366] you're going to do it yourself it's very
[368 - 370] as far as special equipment goes you
[370 - 371] just need a really good pair of sharp
[372 - 374] shears these are joyce chens i love them
[374 - 375] even though they are small they are
[375 - 377] mighty and they're just fabulous and
[377 - 379] they do a great job with this flip the
[379 - 382] chicken over so you can
[382 - 384] see the backbone it's just easier to cut
[384 - 387] it out if you go from the tail end let's
[388 - 391] say so so little cuts
[392 - 395] and then i'm going to position my shears
[395 - 398] as close as i can to the backbone
[398 - 400] without trying to cut through the middle
[400 - 402] of it so kind of where the thigh and the
[402 - 404] backbone are coming together that's
[404 - 408] where i want to go
[411 - 411] all right halfway there went from the
[411 - 414] tail up to the back of the wing spin it
[414 - 416] around the second side for whatever
[416 - 418] reason is always a little bit trickier
[418 - 422] than the first but you'll figure it out
[422 - 423] in another way it's easier because you
[423 - 427] can kind of pull a little bit against it
[427 - 429] and it makes it easier to see where to
[429 - 431] put your cuts
[433 - 437] chicken backbone for stock and
[437 - 439] for level one
[439 - 441] the only thing left to do
[441 - 443] is turn it back over
[443 - 445] and give it a good press and that's just
[445 - 452] to like flatten the breastbone good good great
[452 - 454] do you guys watch chiropractor videos on
[454 - 456] youtube it's a little bit like that the
[456 - 458] chicken is spatchcocked period you could
[458 - 462] be totally done okay so
[462 - 464] beautiful all of this skin is going to
[464 - 467] be exposed very evenly and equally and
[467 - 469] then on the underside this is where a
[469 - 471] lot of the flavor can get absorbed
[471 - 474] formerly known as the inner sanctum
[474 - 476] there's my spice mix i'm going to go
[476 - 480] pretty heavy on the inside
[486 - 486] gotta put suntan lotion everywhere you
[486 - 487] know what i mean
[489 - 492] [Laughter] terrible not this bird nope
[492 - 495] terrible not this bird nope at this point chicken is spiced both
[496 - 499] sides and uh you can just fold it in half you
[499 - 501] and uh you can just fold it in half you could put it in a ziploc bag you could
[501 - 504] put on a half size rimmed baking sheet
[504 - 505] and put in the fridge you don't have to
[505 - 510] cover it and now 24 48 72 hours keep it
[510 - 512] in the fridge um even if you have two
[512 - 514] hours and then you're gonna grill later
[514 - 516] in the afternoon this is beneficial to
[516 - 518] do ahead of time and that's it now we
[518 - 521] can finally go outside where
[521 - 524] it's estimated to be 100 degrees wow so
[524 - 527] however dry i look right now
[527 - 529] just remember it because it's about to
[529 - 531] not be my reality
[531 - 534] we're going into a new world
[535 - 538] hot the hottest world hot and humid we'll
[538 - 540] the hottest world hot and humid we'll meet you by the grill
[540 - 542] we'll meet you by the way
[549 - 549] a couple of things i have done for prep
[549 - 552] the fire's set up for indirect heat so
[552 - 556] that means that there is coals under 30
[556 - 558] 40 percent of
[558 - 560] the grilling surface and that's going to
[560 - 563] give me a hot side and a cooler side the
[563 - 564] chicken's going to actually go on the
[564 - 566] cooler side and we're going to have heat
[566 - 567] circulating around it's going to turn
[568 - 569] this into an oven so those clothes are
[570 - 572] coming to temperature i have a few
[572 - 575] pieces of equipment i've got two pairs
[575 - 577] of tongs so that when i flip the chicken
[577 - 580] i can hold on to it by either its wings
[580 - 583] or by its um drumsticks and pick it up
[583 - 585] and turn it over that makes life easy i
[585 - 587] brought out my fish spatula just in case
[587 - 589] there's any skin sticking and we can
[590 - 592] kind of gently go under there and
[592 - 595] maneuver and then those fantastic bricks
[595 - 597] that we spoke about earlier are wrapped
[597 - 600] in like a double layer of heavy duty
[600 - 603] foil and i've got two of them well i've
[603 - 605] got a lot of things to press
[607 - 609] a paper towel with some vegetable oil
[609 - 611] which i'm going to use to oil up the
[611 - 613] grill grates after they are scrubbed
[613 - 616] clean and now i'm ready to grill okay
[616 - 619] yesterday's chicken today we've brought
[619 - 622] it down town i'm gonna drizzle a little
[623 - 625] and even though the chicken
[625 - 627] has its own fat which is gonna render
[628 - 631] and kind of lubricate the whole situation
[631 - 634] kind of lubricate the whole situation little bit of fat will kind of just get
[636 - 638] going this might be counterintuitive so listen
[638 - 640] this might be counterintuitive so listen up it's going to go down
[640 - 644] bone side skin side up open side closest
[644 - 646] to the fire the fire is going to be the
[646 - 648] hottest at the very beginning and i
[648 - 650] don't want to start with the skin
[650 - 652] over the hottest part of the fire it's
[652 - 654] going to start rendering too fast it's
[654 - 656] going to get dark too fast and it might
[661 - 661] very happy with the positioning and now
[661 - 663] before i cover this and turn this into
[663 - 666] essentially a very smoky oven
[666 - 668] i'm going to put the bricks down just
[668 - 670] trying to get as much of the brick over
[670 - 673] as much of the surface area as possible
[674 - 677] pressing the chicken flat so it is
[677 - 679] making the maximum amount of contact
[679 - 681] with the surface area and making it in a
[682 - 685] very bonded kind of a way it's also going to
[685 - 687] bonded kind of a way it's also going to shorten the cooking time just by the act
[687 - 689] of pressing something down shortens the
[689 - 690] cooking time and then
[690 - 693] the spatchcocking itself is making the
[693 - 694] cooking extremely even because
[694 - 696] everything is about the same thickness
[697 - 704] now bye little chicken 15.
[704 - 706] 15. look at who is trying to steal the show
[706 - 709] every single time
[709 - 712] yes peg we see you
[714 - 715] [Laughter] she's off
[715 - 717] she's off 15 minutes have elapsed it's exactly
[718 - 721] 505. 5 is my lucky number
[722 - 724] okay so bricks come off
[724 - 725] so bricks come off thank you
[725 - 728] thanks brix be back with you in a moment
[730 - 732] the little chicken legs over there
[732 - 734] little chicken legs over there where the feet used to be are the
[734 - 736] brownest and the crispiest so the whole
[736 - 738] theory that i was pitching to you about
[738 - 741] its hottest over there turns out to be
[741 - 743] true i learned this from a food stylist
[743 - 744] i'm going to pick the chicken up from
[744 - 747] the drumsticks that way you're not
[747 - 749] gripping something with the tongs that
[749 - 754] could rip the skin
[755 - 755] the back side of the wings are going to
[756 - 759] get really nice and roasty toasty now
[759 - 761] closing the grill again
[761 - 764] another 15. and then we'll take the tub
[764 - 766] oh my god the timer literally just
[766 - 768] started going off
[768 - 771] ready for the reveal
[773 - 773] it's under a brick you can't even see it
[773 - 776] let's take the brick off shall we
[777 - 779] mmm here's what i'm going to do i want to
[779 - 781] here's what i'm going to do i want to check the temperature and in order to do
[781 - 783] that i'm going to flip it back over to
[783 - 786] the bony side and that way if it has to
[786 - 789] keep cooking i don't have to kind of
[789 - 791] risk anything with the skin ripping
[791 - 793] again it'll just be on
[799 - 799] i'm going to take the temp in a couple
[799 - 801] spots so we're going to go to the
[801 - 805] deepest part of the breast 163
[805 - 807] which is great and now i'm going to go
[807 - 808] into the deepest part of the thigh
[809 - 811] without hitting the bone
[811 - 812] hitting the bone oh oh my god
[812 - 815] 160. 163. yeah this side's a little
[815 - 818] higher who knows why
[818 - 819] it's all good
[829 - 829] off i'm happy to see a few different
[829 - 831] things there's a couple of like spots
[831 - 834] with charring but we didn't burn
[834 - 836] i am happy to see this beautiful color
[836 - 839] of the marinade showing through makes me
[839 - 841] very very happy i was very happy to see
[841 - 843] that we hit the temperature exactly
[843 - 845] straight on half an hour give me a break
[845 - 847] who can do that if you put the chicken
[847 - 850] over direct heat or it was directly over
[850 - 852] the coals you would have had
[852 - 854] burned skin you would have had burned
[854 - 856] herbs and you would have had overcooked
[856 - 858] chicken and you yourself would be super
[859 - 863] stressed [Music] [Music] we're relaxed
[863 - 865] little lady okay
[865 - 867] in an effort to appease all of the
[867 - 870] vegetarians i shall now move the hotter
[870 - 871] side of the grill
[871 - 873] to the cooking side of the grill and the
[873 - 875] chicken inside of the grill will go back
[875 - 877] over the other side
[877 - 880] get what i mean
[882 - 882] hot and replenished okay i'm going to
[882 - 886] roll up my kabage
[886 - 888] even though we earled before
[888 - 889] same thing i'm not going to do all the
[889 - 890] cauliflower i want to show you guys
[890 - 893] cauliflower and
[893 - 899] cabbage [Music]
[900 - 901] [Music] i guess if you didn't have a brick you
[901 - 903] would use your cast iron skillet
[903 - 905] if you position things kind of close
[905 - 907] together then when you put the bricks
[907 - 908] down you can get
[908 - 911] as many vegetables underneath as
[912 - 913] possible it's not going to
[913 - 915] it's not going to be perfect
[915 - 917] there's going to be some veg in and some
[917 - 919] veg out it's not as economical of a
[919 - 922] shape as the chicken is all together but
[922 - 924] i just kind of want to like bridge from
[924 - 929] one piece to the other ten minutes
[929 - 932] ten minutes and then we flip
[934 - 934] ten minutes have elapsed let's see
[934 - 937] what's going on
[940 - 940] cruciferous under a brick oh my god it's
[942 - 945] beautiful so pleased just so happy
[948 - 948] oh god it's gorgeous
[948 - 951] i can't with myself
[954 - 954] okay 10 more minutes we might check at
[954 - 956] five just we don't want moosh we don't
[956 - 959] want mushad we want a crisp tender so
[959 - 960] the thing about the spatchcock chicken
[960 - 962] is sometimes you will pick it up by the
[962 - 964] drumsticks and the leg and the thigh
[964 - 966] will just separate from the rest of the
[966 - 969] bird by themselves uh what i'm trying to
[969 - 971] say is it's really easy to carve because
[971 - 973] there's all of those
[973 - 974] bones inside you're basically just like
[974 - 978] rearranging it take a utility knife and
[978 - 980] i'm gonna go in between
[980 - 983] the drumstick
[983 - 985] and the side of the breast
[985 - 988] it's beautifully juicy in there and see
[988 - 990] it's just lip literally separating on
[992 - 994] and then we have that piece i will just
[994 - 998] put that over here cut
[1000 - 1000] remember if you can't figure out where
[1002 - 1004] if you're forcing it you're in the wrong
[1004 - 1006] spot because i took out the keel bone
[1006 - 1009] and the cartilage right
[1009 - 1015] can literally go right in between
[1017 - 1017] i'm just going to cut this in half so i
[1017 - 1018] have like the top of the breast that has
[1018 - 1020] the wing and the other half of the
[1020 - 1022] breast so right here there's a little
[1022 - 1025] bit of the rib bones
[1025 - 1029] they're tiny and easy to cut
[1029 - 1032] this is a little chicken wrap
[1047 - 1047] we're not actually gonna eat those herbs
[1047 - 1049] they're just there for
[1049 - 1054] flavor oh yeah oh yeah um
[1054 - 1056] oh crispy bits
[1056 - 1061] let's squeeze some lemons over this
[1063 - 1063] i'm gonna make a little omnivores
[1063 - 1066] delight gonna go with a drumstick
[1066 - 1070] a little cauli a little kabage
[1070 - 1071] so here's what happens when you cut the
[1071 - 1073] cabbage like that
[1073 - 1075] some of the strings
[1076 - 1078] unfurl like beautiful
[1078 - 1080] like beautiful cabbage ribbons
[1080 - 1082] that's something no one said before
[1082 - 1084] a little salsa v
[1084 - 1087] which you may remember from our
[1087 - 1091] grilled veg grain salad with herb sauce
[1093 - 1096] this is that herb sauce delightful
[1096 - 1098] cauliflower bite first so it's that kind
[1098 - 1101] of texture when you push the fork
[1101 - 1103] through it's not going to slide right
[1103 - 1106] out it's still kind of crisp tender in
[1106 - 1108] the middle but the little outer guys are
[1108 - 1110] nice and floppy
[1110 - 1119] so that's really what i was going for the acidity
[1119 - 1121] the acidity of the lemon and the green sauce are
[1121 - 1123] just so fantastic with those like
[1123 - 1126] deep a lot of delicious warm spices but
[1126 - 1129] also the cool spices of the fennel
[1130 - 1132] and the caraway i would say is a cool
[1132 - 1135] spice and the turmeric is a warm spice
[1135 - 1138] but with the lemon it just is like uh
[1138 - 1141] i don't know beyond delicious
[1141 - 1143] cabbage ribbon
[1143 - 1145] let's see how messily i can do this
[1146 - 1148] i can do it
[1155 - 1155] the cabbage has more sweetness like the
[1155 - 1156] sweetness of the cabbage is coming out
[1156 - 1159] more and the cabbage is more juicy so
[1159 - 1161] it's like um it's still got that crisp
[1161 - 1164] tender texture but it's a different it's
[1164 - 1166] a different kind of crisp tender highly
[1168 - 1179] recommend [Music] [Music] chicken drum so juicy so juicy so
[1179 - 1182] season finale of grilling season i hope
[1182 - 1184] we've grilled animals
[1184 - 1187] and i hope we've grilled vegetables
[1187 - 1189] and i hope we've made sauces
[1189 - 1192] and i hope we've learned about our grill
[1192 - 1194] and we're just thriving here's the
[1195 - 1198] reality this now going forward is really the
[1198 - 1200] this now going forward is really the best time to be grilling
[1201 - 1203] summer with the freaking mosquitoes it's a
[1203 - 1205] with the freaking mosquitoes it's a hundred degrees out here i've sweated
[1205 - 1208] through multiple layers of clothing
[1208 - 1210] i did it for you but i look forward to
[1210 - 1212] the temperature coming down
[1212 - 1215] and grilling outside in those cool crisp
[1216 - 1220] nights and i hope the same thing's for you