Відео

Thanks!

Thanks now I know

I just stopped for you

No problem so glad the video helped!!

@Nicks-BBQ I have done about 7 cooks now from different stuff you have smoked. I will not be trying anyone else. Cooked to perfection everytime. No matter what meat !

I personally don't think you'd even notice. If you've ever bought a premade store rub they all have garlic. But otherwise no I don't think it would make much of a difference.

Thank you very much!

Hope you enjoy!

That's so awesome! Glad you liked the recipe :D yeah definitely gotta shred your own.

Maybe possibly just depends who's asking lol

I've Smoked so many of them both says don't know if it makes a real difference on the pellet grill. Maybe offset it does

Kudos to you! I have not mastered temp control on the Weber Kettle. I've tried but I normally only have used it to do hot and fast cooking.

@@Nicks-BBQ If you can not get slow and low, use regular, not lump or hardwood. The big secret is not to start a lot of charcoal and try to choke down the air with bottom vents, but to just use enough to get the heat you need. Start the fire and when it nears required final temp slowly shut down bottom air. Keep some records of how much you need to get to the temp you want. Add as required once per hour. For me it was 4 lumps per side per hour. Meat was centered with indirect heat on each side. Good luck

Yeah I got some oven mits now lol

Lol

Keep heat on after cooking. Scrape bits off. If dirty pour some water on and keep scraping. Dry with paper towel then lightly oil and wipe all over with paper towel. It's the same as a cast iron skillet

With what do you scrape it with ??

Blackstone sells all the products you need to use their griddle. If you go to their website they sell a scraper for it. Along with the burger press and what not. If you're near a walmart go to the grilling section and they have a ton of stuff to buy for the Blackstone. If none of those are available to you, use a metal spatula that you'd use for flipping burgers.

Thank you!

Thank you so much!! I have been trying to be healthier just about since I ever started this channel 4 years ago. I've gotten more serious in the last 18 months. I'm filming more videos as we speak! Next up brisket burnt ends! As long as it turns out good hahaha

@@Nicks-BBQ LOL I'm sure they're going to be great! Dude, I smoked some chicken leg quarters....holy crap. I used that raspberry chipotle barbecue sauce to finish them off...freaking great 👍

Wow nice! I've been wondering how that sauce would be on chicken. I've only had it on pork so far. Got the burnt ends on the smoker along with a pork butt and I'm brining some chicken for tomorrow. How do you like the new vids? I pay a guy to come film now. I think he does great getting the footage!

@@Nicks-BBQ can't wait! I think he's doing great. Looks very professional 👍

That's awesome! Ask me a question whenever you want.

@@Nicks-BBQ thanks

Hahaha love it

Appreciate it!

No problem!

Thanks

I have had a few people mention that. I don't even notice it while I'm making the videos. I should just stay wearing handcuffs maybe. That'll do it!

@@Nicks-BBQ haha

What do you mean by clean? Wipe the grates? Clear all the ash from under the drip pan?

What made it worse is the time you took to type out the comment. If you call customer service we can try to get you a refund.

I don't always brine chicken when I smoke it. Don't think it's necessary all the time. Will it help make it more tender? Sure. It also adds a lot of time and prep to the recipe. Which is why I sometimes omit that step because I don't think it's crucial. Not overcooking the chicken is what's crucial. As to your other comments. There are many methods to get to a cooked whole chicken. If you want to tuck wings and tie legs go for it. My goal here was to show you seasoning and flavor and method. Hope this helps. As for the pitboss comment I've noticed it's not accurate.

Ita different each cook. You need a good probe to be sure it's cooked good. Last time at 250 to 275. It'll probably range around 2.5 to 3 hours or so.

Great idea. Thanks so much!

Thanks

Let me know how it goes!

Mine stopped screaming a long time ago. They gave up

Super delicious!

Thanks! It's probably all the brown sugar lol. These are way better than store bought

@Nicks-BBQ I used sweet heat bbq and a little less brown sugar, added 2tbsp of mustard. Oh my god.

I still have it I just don't use it lol. It has a little heat but I wouldn't define it as spicy. It's not like hot sauce is more of a spice. Like a warm chili or curry

Thanks! Makes me happy

Thank you! Hope they turn out awesome :D! I love chicken wings

Already dropped. Check the description of the video. There's a link.

I need a warning label lol

Lol thanks

It used to be a serious problem but I got better I promise lol

That's awesome so glad it turned out great! Yeah if you ever have to hold it long that's a good idea. Sometimes I'll turn my smoker on to 180 the low smoke mode and just let it stay at that temp for a few hours and then take it out to rest. There's ways you can mess with the times to get it all worked out

I've done a chicken pizza before on my channel. The dough recipe wasn't the greatest. I'm not a dough guy. My wife does sourdough pizza crust and it's amazing. But I'll take the recommendation and try it in the future

Yeah if you're not into spicy no cayenne lol

I always use the normal p settings whatever is stock

I just had someone comment the other day and say that it doesn't do anything.

Great question. I don't think they do and never had anyone tell me they thought so. I think with how Cheesy the sauce is and the added mayo and sour cream it really helps keep the noodles moist. If you're worried about it try just 30 minutes

Such great news. Glad they turned out good!

I only do it cause I'm just really bored... hahah. I do it sometimes sometimes I don't.