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Nick Parsons - The Fire Wrangler™️
United States
เข้าร่วมเมื่อ 17 ธ.ค. 2013
I'm a BBQ creator, brand spokesperson, bourbon enthusiast, and wild game fanatic. I've been cooking, serving, catering, and entertaining with BBQ all across the US for almost 20 years. Here are some of my favorite recipes, new techniques, interesting products, and traveling adventures. Follow along and hopefully, we'll learn something from each other. The world is cold...let's build fires!
-Nick Parsons
@nickcooksbbq
-Nick Parsons
@nickcooksbbq
Chicken Showdown: Which is Better - Spatchcock or Whole Bird?
I usually spatchcock my chickens, but friends ask me all the time if it's actually faster or better. Rather, than rely on my gut, I employed the @MyCHEFiQ to tell me what was actually going on inside the meat. Paired with Fire Wrangler seasonings, both birds were epic, but there's a CLEAR winner. #mychefiq
Get your own ChefIQ: glnk.io/r584n/nick-parsons
Fire Wrangler Seasonings: www.firewrangler.com
Get your own ChefIQ: glnk.io/r584n/nick-parsons
Fire Wrangler Seasonings: www.firewrangler.com
มุมมอง: 73
วีดีโอ
Unbiased Bradley Smoker Review: Buy or Bye?
มุมมอง 8K8 หลายเดือนก่อน
As an old-school, live-fire BBQ guy, I've never given electric smokers much thought. But when@BradleySmokerOfficial reached out and asked me to cook on and review one of their units, I decided it was time to challenge my thinking. It didn't disappoint! #bradleysmoker Use promo code NICKP10 for a special discount on your very own Bradley Smoker. Buy yours here: glnk.io/wn38k/nick-parsons
Sizzling Beef Back Ribs on the Grill | @Nickcooksbbq
มุมมอง 4759 หลายเดือนก่อน
Join me as we grill up some sizzling beef back ribs to perfection! Get ready for a juicy, charred crust that will have you coming back for more. Live fire cooking at its finest. Let's get cooking with @Nickcooksbbq! Thanks to @BamaQTV , @WinnDixieItsaWinnWin@WinnDixieItsaWinnWin and #bbqhill for the production!
CRAZY Juicy Pastrami Beef Ribs | @Nickcooksbbq
มุมมอง 141ปีที่แล้ว
Yes, it's a bit of work. But when I tell you these smoked pastrami beef ribs are worth it.....THEY'RE WORTH IT. I can't even describe the rich, juicy, smoky flavors you get out of these ribs. Set aside some time, save the link to this video, and make this a weekend treat for your friends and family.
LEGENDARY & EASY Thor's Hammer Smoked Beef Shank | @Nickcooksbbq
มุมมอง 83ปีที่แล้ว
A meal fit for a god! This absolutely EPIC smoked beef shank is tender, juicy, and fall-apart outstanding. The cook is SO easy, and I'll walk you through it in no time. Call up your butcher, order one of these, and then DM me, "thanks," because I know you're going to fall in love with Thor's Hammer. Be sure to subscribe and follow @nickcooksbbq on all socials so we can teach you other creative ...
The Secret to a No-Fail Prime Rib: @Nickcooksbbq Reveals All!
มุมมอง 813ปีที่แล้ว
The Secret to a No-Fail Prime Rib: @Nickcooksbbq Reveals All!
Juicy Pulled Pork Smoked Over Charcoal | @Nickcooksbbq
มุมมอง 348ปีที่แล้ว
Juicy Pulled Pork Smoked Over Charcoal | @Nickcooksbbq
Grow Your BBQ Business with ForgeFire Creative! | @Nickcooksbbq
มุมมอง 184ปีที่แล้ว
Grow Your BBQ Business with ForgeFire Creative! | @Nickcooksbbq
Thanksgiving Leftover Pizza: The Perfect Holiday Mashup! | @Nickcooksbbq
มุมมอง 113ปีที่แล้ว
Thanksgiving Leftover Pizza: The Perfect Holiday Mashup! | @Nickcooksbbq
Unbelievable Massive Cinnamon Roll on the Smoker
มุมมอง 163ปีที่แล้ว
Unbelievable Massive Cinnamon Roll on the Smoker
Mouthwatering Grilled Choripan Sandwich | @NickCooksBBQ
มุมมอง 62ปีที่แล้ว
Mouthwatering Grilled Choripan Sandwich | @NickCooksBBQ
Honest Review: Sunterra Stainless Santa Maria Grill Update (3 yrs later)
มุมมอง 5Kปีที่แล้ว
Honest Review: Sunterra Stainless Santa Maria Grill Update (3 yrs later)
Risk It for the Brisket Tour | Final Conclusions
มุมมอง 1762 ปีที่แล้ว
Risk It for the Brisket Tour | Final Conclusions
Risk It for the Brisket Tour 2022 | Day 1
มุมมอง 3202 ปีที่แล้ว
Risk It for the Brisket Tour 2022 | Day 1
Sunterra Stainless Santa Maria Unboxing and First Thoughts
มุมมอง 10K4 ปีที่แล้ว
Sunterra Stainless Santa Maria Unboxing and First Thoughts
Cleaning Dove 101: The Quick and Easy Way
มุมมอง 86K9 ปีที่แล้ว
Cleaning Dove 101: The Quick and Easy Way
Guests list is fire
Outstanding job pitmaster
Was one of them over more direct heat and the other over more indirect?
They were both over the exact same amount of charcoal. One chimney each, directly spread out below them.
Does this person have a kid cause I think I heard somebody saying dada
Absolutely!
Nice comparison cook. I prefer cooking spatchcock. What grill were you cooking on?
Agreed! This was an old Southern Style Smoker. Great cooker. Not sure the company is around anymore. Great design though.
How this not have a comment.I’m going to change that
Much love!
Move Over Carne Asada 😂
The problem with the smoker as it is now is the proprietary wood bisquettes. They are ridiculously priced as they are currently the only available ones on the market I can find. Wood pellet are about $1 to $1.25 a pound, whereas these bisquettes are over $14/POUND!!!! That's crazy!
You dont have to pluck the feathers. Just place your thumbs side by side on the front of the breast, push down and spread your thumbs apart at the same time and the skin will separate from the breast with the feathers still attached. Other than that, you did it the fastest way there is.
What a BS review. Try cooking your entire cook in one of these underpowered bisquette guzzling things and see how long it takes to reach finishing temps. Or put an independent temp probe in the middle of the smoker and see how much over stated the Bradleys own temp readout is (due to its stupid placement right above the element. Or try seeing if you can get the cooker up to the stated max temp (even on its over stated readout). Let alone without the bisquette element running. These things are fancy but shiite. About as useless as one minute review in which the reviewer clearly hasn't even cooked an entire cook in the unit.
What a BS review. Try cooking your entire cook in one of these underpowered bisquette guzzling things and see how long it takes to reach finishing temps. Or put an independent temp probe in the middle of the smoker and see how much over stated the Bradley own temp readout is (due to its stupid placement right above the element. Or try seeing if you can get the cooker up to the stated max temp (even on its over stated readout). Let alone without the bisquette element running. These things are fancy but shiite. About as useless as one minute review in which the reviewer clearly hasn't even cooked an entire cook in the unit.
Great content so true. I love the mention of people buying from things they trust. That is why I truly choose to use or promote products that I really like. Love the show
Have you ever heard the phrase if it ain’t broke don’t fix it?
Meaning….?
"i work in steel, 3/16 1/2'" ?
3/16 for most of it.
Finally bought thors hammer, 7.25lbs. Can’t wait to smoke it, my thought was to make tacos with it as well.
Wright’s bbq from Arkansas??
Nice
Thanks!
Are you happy with the size or would you recommend 48”? I’d like to try and do some whole hogs on it.
Definitely wouldn’t fit any more than a 30lb shoat. For day to day use I like the size though. It’s practical.
Would you eat a Eurasian dove ?
I also have a 3 year old Sunterra Santa Maria... you absolutely mirrored my thoughts on this grill and the v-grills especially! I just ordered the round bar grills from Sunterra based on your video. Thanks for a solution! Much appreciated. Oh, and when I ordered the round bar grills... at your suggestions, I also ordered some replacement cables. A lot of what you said here really hit home for me. If I lived around your home town... we would be friends. 🤣
So glad to hear it helped!!
Please tell me price I need this grill I'm from Pakistan
Was like $4500 USD
Fuck yeah nick
Hard to beat 👊🏻
Hell yeah Nick
They’re outstanding 🔥
The tortilla… AT LEAST HEAT IT UP
It was 🔥🤷🏻♂️
Nice man keep on going god bless
@@laliecullen-cy1or appreciate you!
great song & the hammer looks delicious
Appreciate it! Great music 🔥
That looks amazing Nick. Great job!
Thanks a bunch!
Nice 🔥!
👊🏻👊🏻🔥
To much sauce. Wont taste the meat with all that. Must be cheap meat that needs all that.
When you’re cooking for tens of thousands at a festival sometimes the ribs will sit for hours in holding. Extra sauce keeps them from drying out and adds flavor. To each their own 🤷🏻♂️
@@Nickcooksbbq ewwww...who wants food that's been sitting out getting cold and dry for hours? Yuck. Soak it in sauce to keep it moist. Wow.
@@joewil1441 “holding” means hot-holding. Held at optimal temp and humidity in a hot box. Industry standard, Scooter. Probably best to not criticize processes you have no idea about.
@@Nickcooksbbq I would out cook you anyday. Come to San Antonio where we make real BBQ fresh and served fresh. I want my food fresh off the heat not sitting for hours. Anyways. Ok. Good luck with that. Cooking at a festival for a bunch of drunks is easy. They will eat anything. I'm out
@@Nickcooksbbq you're a doughnut hahaha
Nice
Thanks
Looks good! I made a prime rib for my channel today as well! I subscribed! Did it turn out great?
So good! I’ll check yours out too! Thanks for the follow!
@@Nickcooksbbq of course! I appreciate you subscribing to me as well!!!
I just got to say wow
They didn’t suck!🔥👊🏻
🔥
👊🏻 thanks!
It looks like the grill was stick welded with stainless steel rods instead of being tig welded. Did the grill come with the bricks?
You’re correct. It’s not tig-welded. Tig would have been much prettier. It did come with the firebrick.
That was easy.
No overthinking required!
🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
Holy guacamole!
Send me some
That shit raw.
It’s cured, thus “pastrami” 😂🤦🏻♂️
It's so fucking raw
It’s cured, thus “pastrami” 😂🤦🏻♂️
Still moving
Did you happen to notice that it’s cured pastrami? Cooked to over 200° inside 😂
So raw
🤢🤢🤢🤢🤢
It’s cured, thus “pastrami” 😂🤦🏻♂️
Ain’t Christmas 2 weeks from now 😂
Tis the season to cook a bunch of them! These were for a Christmas party.
That look burnt loky
We use Hardcore Carnivore Black and Kitchen Bouquet to build a crust without having to hard sear. That way we achieve a perfect medium rare edge to edge. These had been on the smoker for about 10 mins and internal temp was probably 50° 😂
I love this idea for prepping the chicken as a fan of spatchcock chciken this looks awesome
It’s a great method and looks really cool!
Looks amazing!
Thank you! We love this style of cooking!
$75-$125?
Sure! 😂
Nothing on the menu will blister the roof of your mouth quicker. Lets try the Nuclear Blast frog legs next time hun.....
I wouldn’t suggest eating it directly off the flame 😂😂
Burnt
Not even remotely. Perfectly medium rare with a crust. But thanks for the engagement!
I shall listent to some nugent now
Uncle Ted knows some things.
Awesome!