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My director just said, are you happy, Curtis? And the answer is very happy
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because I'm outside. I'm standing next to my barbecue. It is the best season of the year,
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and I'm about to show you how to do a beautiful barbecue chicken with corn succotash. So of
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course I've got my RSPCA approved chicken. Very important. I've got all of my beautiful
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new barbecue tools. First thing we're going to do is use my multi-purpose shears. You can hear how
0:31
simply and easily, they just cut straight through the cartilage and the small bones. They're also,
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they're kind of like the Swiss army knife of the kitchen because there's also a bottle opener. You
0:42
can scale fish. You can even use it as a peeler. One of the most common questions I get asked is,
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what do I take to a barbecue? You're going to someone else's place. They're going to do all
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the work. I think you can contribute though. You could say, I'll bring along the marinade, or maybe
0:56
I'll bring some cold drinks. But getting involved in the cooking I think is a really fun way to make
1:03
yourself a great guest. So skin side down, because we want that skin to get really nice and crisp.
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You don't want the heat to be too fierce, right? So what I'm going to do is just turn it down a
1:14
little, and I'm also going to close the lid. So I've got this beautiful tool. It's a grill basket,
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so anything that'll fall through your grill grates, this of course stops that from happening.
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So I can go ahead and pick up my veggies. Things like beans. Can you barbecue them? Of course
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you can. These are wonderful on the barbie. What we're going to make is a corn succotash.
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I've got my corn. I've been living in Los Angeles for a little while, and I love telling
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the Americans about our barbie culture. If you ever get invited to a barbecue in Australia,
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you're genuine friends with those people because you don't invite people that you don't really
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want to hang out with. You can see I can get that little bit of char because I can have an
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aggressive heat under there. Little flame, not as big as my dad's flame. My dad caught the fence on
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the fire one time barbecuing. Sorry dad, I just had to give it up. But the flavours, that's what
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barbecuing is all about. That beautiful whisper of smoke that you get, this is going to taste
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absolutely sensational. Slide those out. So once your veggies have had a second to cool,
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just go ahead, they don't have to be perfect, but you're going to cut them just into little pieces
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and you can see right there, that is sweetness, my friends. And just cut straight along,
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just like that. We need to make that beautiful marinade for the chicken. So here's how you
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do it. You start off with a generous amount of butter. So here I've got a little cayenne pepper,
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good amount of paprika, some garlic powder,
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some dry thyme. What I do is I grab a piece of rosemary, push that straight through.
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So we're going to toast those spices ever so slightly for like 60 seconds. And then we're
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going to brush that over the chicken. Mix in the tomatoes. Tomatoes that I've just cut in
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half. Very, very simple. A little bit of salt, a little bit of pepper. Some spring onions,
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I just can't help myself. Yes, yes, yes. Okay, now the fun part. Look at this gorgeous,
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crispy skin barbecue chicken. We're going to take that beautiful butter mixture,
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brush it all the way over that chicken and that butter is going to caramelise and oh my goodness.
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So I just gently turn my chicken over, and do it again.
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I'm going to use my turner and my new tongs. Lift up that beautiful chicken. Have a look at that.
3:52
It's super simple. It's absolutely delicious. And now you've sent all the tips and you've got
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the tools. You can cook that perfect barbecue chicken with succotash. Now I get to taste it.
4:04
It's really good.
