You make a great point that I see a lot of videos miss on. Drumsticks have a lot of fat and connective tissue. While safe to eat at 165 deg, its not pleasant as there is still too much connective tissues that are not rendered. They really need to go to around 180 like you said to render off the extra fat and connective tissues. They are still super tender and juicy as the rendered fat and tissue keeps it moist and makes it taste so much better. I also like your tip about cutting the sauce with a fruit juice and your dunking technique. I think this will be my Sunday cook this weekend.
Thank you for all the feedback! Hope they turned out awesome for ya. I agree I like to cook all chicken except the breast way above 165. Juicy tender chicken is my fav!
Love your channel, Nick. You are showing us how to save a lot of money by cooking BBQ at home. I so hope that your channel grows into something like Guga's or Malcolm Reed's.
Hold on! You’re telling me that salt pepper and garlic are going to give me salt pepper and garlic?! That is absolutely insane! I’m just mind blown! I could’ve sworn that salt, pepper and garlic would give me paprika, cumin, and thyme!
Wait a minute am I watching like an upgraded version of the one I just watched cause I swear this is the same dude this boy stepped his game up. Had to go back and look at the other video. I promise his name was Nick.
GREAT VIDEO I am going to do this with Chicken Legs' today!! But I Caught you Nick.... That's a RecTeq Grill (Old Rec Tec) don't see it listed in your "My Grills"
Thanks bro! Yeah I lost 40 pounds last year. Been running 3 to 4 times a week and lifting 3 times a week. Pretty consistently. I miss some weeks when I travel or am sick but i feel a lot better now. Got bad news at the doc and had to make some changes. Hope you're doing well
@@Nicks-BBQI'm doing good! Keep doing what you're doing. You look healthy. I'm sorry to hear about the bad news bro, but whatever it is, you got this. Hope the wifey and kids are good.
Losing the weight will be the thing that helps. Just the normal stuff high blood pressure chesterol etc. All related to my weight. I'm on it though bro thanks for always checking in
You are correct. It is safe to eat at that temperature. However, wings thighs and drumsticks have a lot of collagen and connective tissues that will make the meat more tough and chewy. Also hard to pull from the bone. Cook your drumsticks to 185 and pull a few off at your 155 and tell me which one is better. You can thank me later. Breast you want to do your way.
I feel like a grill master after making these drumsticks! They turned out delicious. My husband was impressed but the truth is it was super easy.
Thanks! Glad the videos helped ya. It really is easy to do.
Hey! Welcome back! Love the music!
It feels great to be back! I got a videographer working with me now. I'm hoping to be putting out more videos now!
@@Nicks-BBQ watching your video while at work. Makin me hungry. Gonna go home and get fat n happy! 🤣🤣🤣
Nick welcome back man!
Good to see you again Nick !!
Whatsup!
Welcome back Brother! I was super excited to load up TH-cam and see a video from you posted, it looks damn tasty!
Thanks bro! It feels great to post again.
You make a great point that I see a lot of videos miss on. Drumsticks have a lot of fat and connective tissue. While safe to eat at 165 deg, its not pleasant as there is still too much connective tissues that are not rendered. They really need to go to around 180 like you said to render off the extra fat and connective tissues. They are still super tender and juicy as the rendered fat and tissue keeps it moist and makes it taste so much better. I also like your tip about cutting the sauce with a fruit juice and your dunking technique. I think this will be my Sunday cook this weekend.
Thank you for all the feedback! Hope they turned out awesome for ya. I agree I like to cook all chicken except the breast way above 165. Juicy tender chicken is my fav!
And he lost weight im proud of you nick
Thank you so much!
Man Nick you're killin' me. I got to get home and fire up one of the pits. Great job
Thanks! Happy smoking
good stuff man, subscribed
Thanks!
Love your channel, Nick. You are showing us how to save a lot of money by cooking BBQ at home. I so hope that your channel grows into something like Guga's or Malcolm Reed's.
That would be incredible. I'm just glad to be able to help.
Hold on! You’re telling me that salt pepper and garlic are going to give me salt pepper and garlic?! That is absolutely insane! I’m just mind blown! I could’ve sworn that salt, pepper and garlic would give me paprika, cumin, and thyme!
No it gives you cigarette ash moldy cheese and chex mix.
Came here to say this
Just made these yesterday and i can tell you for a fact they came out absolutely fantastic!
Such great news. Glad they turned out good!
How did the skin come out?
My guy lost a lot of weight !!!! Looking good brother keep them videos rolling 🤘
Your name is incredible. Also thanks bro!
What did you add to your bbq sauce for your glaze?
Apple juice?
Yeah or apple cider vinegar if you lie it tangy rather than sweet
You gotta get the Treager Citrus and Black Pepper chicken rub, absolutely delicious
That sounds incredible :D
looks good dude!! taking it past 165 is the ticket on the bone in for sure. That sauce looks 🤌 too
Thanks 😊
Wait a minute am I watching like an upgraded version of the one I just watched cause I swear this is the same dude this boy stepped his game up. Had to go back and look at the other video. I promise his name was Nick.
Yeah its me! :D
GREAT VIDEO I am going to do this with Chicken Legs' today!! But I Caught you Nick.... That's a RecTeq Grill (Old Rec Tec) don't see it listed in your "My Grills"
Hope it turns out great! They don't sell rectecs on Amazon so I can't list it there lol
Looks delicious 😋
Thanks!
Thanks. Going to try it tomorrow.
Hope you enjoy!
Yo! Glad to see ya bro. I don't think you can use fat and happy anymore. You're looking good man! Video looks good man, can't wait for the next one.
Thanks bro! Yeah I lost 40 pounds last year. Been running 3 to 4 times a week and lifting 3 times a week. Pretty consistently. I miss some weeks when I travel or am sick but i feel a lot better now. Got bad news at the doc and had to make some changes. Hope you're doing well
@@Nicks-BBQI'm doing good! Keep doing what you're doing. You look healthy. I'm sorry to hear about the bad news bro, but whatever it is, you got this. Hope the wifey and kids are good.
Losing the weight will be the thing that helps. Just the normal stuff high blood pressure chesterol etc. All related to my weight. I'm on it though bro thanks for always checking in
HE IS BAAACK
Haha thanks bro feels good to be back.
Bro three years ago I bet he didn’t think he would get this far that’s what’s up bro
Thanks so much for the encouragement!!
I don't like pellets grills just call it what it really is a outdoor oven
I can't agree with the outdoor oven opinion. It's not real true offset bbq with charcoal and hardwood bit far from an oven lol.
Keep glazing that chicken
You definitely can if you like it that way. I like a crisper skin and a thin glaze. Just a little sauce.
Dude....chicken is done at 165.....not 185....you should pull them at 155-160, glaze em and put em back on for 15-20 mins.
You are correct. It is safe to eat at that temperature. However, wings thighs and drumsticks have a lot of collagen and connective tissues that will make the meat more tough and chewy. Also hard to pull from the bone. Cook your drumsticks to 185 and pull a few off at your 155 and tell me which one is better. You can thank me later. Breast you want to do your way.
@@Nicks-BBQthis is the way. I pull at 185. Have you ever tried pulling at 200? I’m kind of curious to see.
I've accidently let wings go that high before. Wasn't bad
Stop moving your hands so much, it seems a bit unnatural. lol. Great vid though.
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
Horrible smoking advice you want the sauce thick so it can get sticky onto the ribs wings or whatever your making this dude is an amateur
Have fun with that bud.