Just completed a weekend class at his place in Unadilla, Ga... What a great experience and even better person! Going back next year for the memories class..
I really wish anyone who used measured kosher salt in recipes would stick to weights and not give volumes. Diamond Crystal is almost twice as dense as Morton's. If you have the "wrong" brand and a recipe only gives volumes you're screwed.
Cook to temp no time.. Say it again Myron for the people in the back. I always get the question how long does something take to cook. I can't tell you I can only give you a guess other then that cook till its done.
I smoked Boneless Skinless Chicken Breast tonight. 2hrs @ 220F and 1.5hrs @ 275. Pulled them @ 162F. Chicken was moist and great inside. Problem is the outside somehow turned to leather in a lot of places. Was it something in my binder or rub? Was it the cooking profile? I can't think of how it could do that with no skin. Any ideas? Is this what happened when you don't spritz? I did whole boneless skinless turkey breast same way with no issues. 🤔
I have a Pit Boss Pellet grill.. and i See Myron is using a pellet grill also.. I wonder if he had any smoke flavor?? Because more smoke flavor looks like a trade off u get with pellet grills and im coming from charcoal grill.. pellet grills are convenient because you get to set temps but you just dont get as much smoke flavor.
set the pellet to the smoke setting for 30 -45 minutes and then go to your normal cooking temp. The meat should absorb the a lot more smokey flavor ----and or use charcoal pellets.
I have a pellet grill too, I usually light a chunk or 2 of wood. Depends on what I'm cooking ill use post oak, mesquite, hickory,pecan, apple or cherry . I get it lit real good then wrap it in foil and leave a little temp. Then turn down the temp on the pit boss to offset the spike in temp from adding the wood. That's how i get my wood flavor
BBQ guys - use the sauce and rub on a tree stick and it taste the same - that isn't food it is sauce - BBQ with sauce on everything is not about the meat just drink the bottle or something - gross
UPDATE.......MYRON NOW HAS 5 WORLD CHAMPIONSHIPS ! MYRON WON MEMPHIS IN MAY 2021. THE LEGEND LIVES ON !!
Geh u rammel sein Bein
Been using a variation of this recipe. I now sell about 50 smoked chickens a week. Completely changed my life.
What do you charge for them ?
I see that MPC. Nuff respect we are one in the same bro. BBQ and Beats. Mixon and Dilla! Nuff Respect
I eat 50 chickens a week
I've watched this numerous times and love it.
Mayor...
You Da Man!!!
I love this man. what a legend. He makes me a better cook from 1/2 way across the country just by being. BBQ is art and this man is Davinci
Myron is one the best BBQ Pitmaster EVER
Best interview with Myron . The man smiling and enjoying himself. Good on the chicken recipe
Myron is the Legend when it comes to BBQ! His favorite is Fried Chicken. I would love to watch him make his Fried Chicken Recipe!
God Bless You Sir!
Just completed a weekend class at his place in Unadilla, Ga... What a great experience and even better person! Going back next year for the memories class..
Myron is a strait up legend. I love how he can seperate comp from personal preference
This guy went super extreme with this bbq technique
Now that's the best looking brine!
awesome video! I love listening to Myron talk about this stuff.
I’ve made this chicken.This is last rights kinda chicken.Amazing!
Myron is the man...he represent georgia right for us...I love watching him on bbq pitmasters that's my show...he tell it like it is😂😂😂😂💯✊🏿
Represents you using an electric pellet smoker? That aint bbq.
@@rapinbatches do u know who myron is that man don't need no pellet smoker... obviously you don't know what that man about...u can't be serious
That show got me into smoking
i grew up going to his dads place on saturday for bbq ... great stuff ! Barefoot Chef
Mixon is the best . Easy to like . Nuff said.
Myron is the best
Fantastic piece, Thank you both
Ya'll be safe
Amen fried chicken 8 days a week twice on Sunday
Always enjoy the videos . Keep them coming.
I like to watch Myron Mixon because he cooks with science.
Most of the greats do
I really wish anyone who used measured kosher salt in recipes would stick to weights and not give volumes. Diamond Crystal is almost twice as dense as Morton's. If you have the "wrong" brand and a recipe only gives volumes you're screwed.
I have no problem love that SMOKING chicken,
Cook to temp no time.. Say it again Myron for the people in the back. I always get the question how long does something take to cook. I can't tell you I can only give you a guess other then that cook till its done.
Fried chicken 😂 Love it 👍
I smoked Boneless Skinless Chicken Breast tonight. 2hrs @ 220F and 1.5hrs @ 275. Pulled them @ 162F. Chicken was moist and great inside. Problem is the outside somehow turned to leather in a lot of places. Was it something in my binder or rub? Was it the cooking profile? I can't think of how it could do that with no skin. Any ideas? Is this what happened when you don't spritz? I did whole boneless skinless turkey breast same way with no issues. 🤔
Cook it until its done !!!
great job looks really good I live in Nevada do you know where I can find that sauce thank you
That's too funny. Mr. BBQ King loves fried chicken more than BBQ!
I subscribed to get you to 700K....good luck getting the next 300!
Oh, and I just bought a smoker. Great info!
Not sure what happened but this channel is at less than 4K subscribers now. Excellent video, Myron is a legend.
Spending 40$ on ingredients for a $5 bird
I have a Pit Boss Pellet grill.. and i See Myron is using a pellet grill also.. I wonder if he had any smoke flavor?? Because more smoke flavor looks like a trade off u get with pellet grills and im coming from charcoal grill.. pellet grills are convenient because you get to set temps but you just dont get as much smoke flavor.
set the pellet to the smoke setting for 30 -45 minutes and then go to your normal cooking temp. The meat should absorb the a lot more smokey flavor ----and or use charcoal pellets.
@@charlesjones3160 so can I leave the chicken on smoke setting for 2hrs instead then turn up to 350?
Throw a smoke tube like A-Maze-N in there with the food and light it up...let it run while ya cook at your preferred temps.
Myron Mixon is the real MVP!
I have a pellet grill too, I usually light a chunk or 2 of wood.
Depends on what I'm cooking ill use post oak, mesquite, hickory,pecan, apple or cherry .
I get it lit real good then wrap it in foil and leave a little temp.
Then turn down the temp on the pit boss to offset the spike in temp from adding the wood.
That's how i get my wood flavor
ITS RED GREEN AND HAROLD
How much salt did he use?
"Easy as spittin" off a train".....
I live in Ethiopia. Where might I find a chicken? Chikens in our country run too fast..
What is the chicken punch devive and where do I get one.
I ain’t got time for this recipe
Why no more vidz?
That's like $50 on one bird.
A bunch of thyme(time) lol
He looks older than his dad.
Can i make the brine a day in front?
7 minute commercial.
Hot and fast is not 275. He’s an egomaniac
pellet grills ? Myron.
All that money, time and effort for a $4 chicken...only in America!
😂
let the brine sit for 5 hours, brine the chicken for 4 hours, smoke for 3.5 hours... "ain't nobody got time for that!"
You can make the brines day or two in advance
😂😂😂😂😂
I bet he is in the Klan
The Klan is gone like the dinosaurs. 🤓
Myron is a master....but chicken isn't BBQ. BBQ must be pork; everything else is BBQ flavored. ;)
"Georgia BBQ is just like North Carolina" yeah...not it is NOT
Carolina ain't like Georgia bbq that's for sure
None of them have anything on St Louis or Texas BBQ
Did he win 4 world championships cooking on a pellet grill ?
Hell. No.
Don’t know if your a pit master use if pellets
A bbq man, a championship winning bbq man, using an electric pellet smoker. Damn Myron, when you sell out you go all the way dont cha?
Chasing that $$
Winningest isn't a fucking word.
BBQ guys - use the sauce and rub on a tree stick and it taste the same - that isn't food it is sauce - BBQ with sauce on everything is not about the meat just drink the bottle or something - gross
He should be investigated by the health department you don’t cook chicken fast it’s not beef. This guy is a fraud.