Hey T-Roy. Thanks very much for doing one of my cooks. The chicken looked very tender and delicious. I love that fire box you were burning wood in. Cooking with oak embers makes the difference for sure. It takes a few times to find the sweet spot when using this method. I really feel honored today brother and it means a lot to me and Janet. Cheers to you and Karen.
Hey brother Phil, I appreciate you and Janet allowing me to replicate one of your cooks. I must say, it was some of the best tasting chicken I've ever eaten!!! I was busy making Karen some homemade pizza dough towards the end of my cook which is why I slightly overcooked the yard bird!!! Karen's pizza was superb as always though! LOL Cheers to both of you!
Having done this PIF method 3 or 4 times it gets better each time. This video inspired me to do it again tomorrow. Phil also does a pork butt using the same method it is to die for. It is a little bit more work but the results are worth it.
Love to see you cooking again. Especially loved it when you went to cut the leg off that was still attached, but it looked like you pushed it apart instead of cutting it, demonstrates how tender it really was. Excellent job T- Roy👍😋
Ha!!! Yeah, I think the skin was the only thing holding it to the breast meat. Good times and some mighty fine eats!!! I appreciate you watching Daniel. Cheers bro!!!
I have been roasting whole chickens this last year at my wife's request. So easy to do, she preps them spatchcock style with olive oil, jerk seasoning and Kroger chicken rub,. Today I did 10 butterflied drumsticks at the same time. Had a solid 265 plus temp after setting the vents just one time. T Roy has helped allow me to be better than mediocre at this hobby. In the last 2 weeks I have done baby back, a nice Costco Prime brisket ($4.29 per pound) and now the chicken. The smoke flavor carries through so well into chicken salad, tacos, fajita's and regular old sammiches.
Hey T-Roy, I recently bought a WSM after watching a bunch of your videos. Used several of your tips and my chicken quarters came out great. You rock dude! Keep up the great content.
Awesome Matt!!! I'm excited for ya bro and I'm glad you are having fun cooking up some fine eats! The WSM is a wonderful smoker and it gives you the closest taste to an offset that I've found to date. Cheers!
Just can't beat cooking any meat over real wood! Man, you had me drooling when you started saucing that bird with that vinegar bbq sauce! Mighty fine eating for sure! Cheers Troy! 🍻
Love this cook. I just found a used 18". I'll get the basket from the link. He makes one for the 18".I think if you DON'T flip the chicken, you'll get crispy skin? Just not sure that can be done that close to the fire without over cooking the bottom side.
Nice Greetings from Austria. Because of the way you explain the cooking on the weber smoky mountain I will start this summer doing bbq in a water smoker 👍👍
Great job on the BBQ chicken. T Roy, glad it turned out very well. On my job that I do, I'm on vacation in 2 weeks and I will be definitely giving this try. Thanks for this latest video. Also want thank you for letting us know about Phil and Florence food channel. I will be checking it out very soon. Hope you and Karen have a great day today, blessings to you both.
I can smell that BBQ chicken all the way from Vermont. It came out perfect and looked super tender and juicy. Thanks for sharing and cheers to you T-Roy!!
Cheer's T ROY , Do You Remember Brinkmann Vertical Smoker's . I Still Own One legs rusted out but I enjoy BBQ Ribs Spatchcock Chicken and Turkey , Twice Smoke Ham Around Thanksgiving .
Hey Ahmad, I have a Brinkman too. It has no adjustable vents and the venting system is in the design. Using that over the years gave me the idea to vent the smoke at grate level thru the wsm door to get that same flavor. Thanks-Phil
Great Pit chicken Troy !! Need to try some of that Tim bucks sauce. And i bet if you pulled that whole chicken and made some coleslaw and top if off with that sauce whoooo doggey that would make a mighty fine pulled chicken sandwich.
Hey Troy! What an Awesome Video! From the Burning down of splits of wood, shoveling the hot coals into the pit, and using Phil's method for Open Pit Style BBQ! When those coals are burning clean that's what everyone is going for when it comes to great Que! You've caught my interest with that stainless box that you're burning down the wood into those hot coals. I'll be watching to see what the trick is with it's keeping the wood burning. 👍
Thanks, the hot embers do make a world of difference in the flavor of the meat. And you'll be seeing that new cooker very soon!!! I'm still learning how to use it, but everything I've cooked on it so far has been awesome!!!!!! Cheers to ya bro!!!
I tell ya the truth Scott, I had your Jalapeno rub in my hand to use in this video, but I decided at the last minute to do it exactly as Phil had shown on his video. You have some great rubs brother!!! Cheers!!!
Jalapeño Garlic would have been great on there too! I’ve been thinking of doing a video with the Jalapeño Garlic on a pork butt and using it for tacos. I’m going to try some of those Heaven Made rubs...I’m seeing them everywhere!
You know it Sal. It was very tender and still had some juice in it even though I overcooked it a bit. BTW, I need to do 7 battles in Pokemon to complete a special research task. Let me know when you have time to battle!!! Cheers brother Sal and Rock On!!!
thank you so much T-Roy, awesome awesome stuff! and props to Phil n Florence for the recipe, he had a great video too! checkin in from Louisiana and loving all the vids. hope you and yours had a good holiday season
Troy that's an awesome idea and of great Help to many channels. Phil is defiantly good people. I love the open WSM, great idea. bird looked good from here. Cheers.
Yeah buddy, I'm just spreading the love. Phil does have a wonderful channel as do you. The bird was super tender and really tasty! I appreciate you watching and keep up the great work on your end brother! Cheers!!!
Great video Troy. That chicken looks superb. Wanna thank you for sharing bro. Yeah, ole Phil, he’s got a great channel I watch all his videos...and yours too! Take care my friend.
Thanks Dave, the chicken was superb brother. Man, I haven't seen a video of yours in some time? I need to make sure YT didn't unsubscribe me from your channel? Cheers to ya and thanks for watching!
T-ROY COOKS thanks for the reply bro. Yeah, I’m still here. I do need to get a video out soon. Been busy with some new pups here lately and got sidetracked. Cheers 🍻
I know that NOTHING beats cooking over real wood charcoal but could I use natural lump charcoal, with the basket, and get close to the same results? Great cook!
They, and Henry Soo, convinced me on the WSM. I’ve cooked nearly every on it since May...smoked andouille and linguica, chicken, brisket, pork shoulder, salmon...everything. It is great!
WOW Troy that was a fantastic lookin chicken. Yes Phil has a great channel I'm subbed to his as he is to mine also. I've been watching you for a few years now and am never disappointed. Keep up the great work and cheers my friend.
That's so funny TRoy!! I was about to ask what that was. I knew I had never seen that before!! I like Phill glad you're doing a cook from him.. He is just south of me..
No worries, I knew fans would ask about that firebox I had the wood in. Y'all will be seeing the whole cooker in the very near future! I just about have it figured out and it's producing some fine eating. Thanks for the support!!!
Nice work brother..the chix looked and smelled good even through my monitor! Can you post a link to that Q sauce that you used..The texture alone looked amazing, and judging by smellivision, I bet it was! GJ T-Roy!
Thanks Harry, it was some fine eating and I really do love that sauce. I put the link in my description of the video, but you can find it if you just search Tim Bucks BBQ Sauce on the net. Cheers bro!!!
@@TROYCOOKS Hi T-roy just wanted to let you know my hoodie arrived yesterday and I love it! It's a really nice, quality item, nice and warm too. Thanks man, I'll wear it with pride this winter! 👍
@@TROYCOOKS That's awesome! IT's always great when a cook goes well after you think it's a wash. You should do a Smoked Turkey Leg video when Thanksgiving time comes around... I love Smoked Turkey Legs, and I think it would be a god video for the holiday! Hope to talk to you soon, and hopefully you have another live soon, I miss chatting with you! Have a good day!
I'm in "lockstep" agreement. No one can mod a cooker like Phil can! Pure Genius, he is. That bird is lookin' mighty GUUD, T-Roy. I think I might have to throw a chicken on a smoker soon, it's been a while.
Yeah, Phil is awesome and I love his humor too. Yeah bro, you should fire up your smoker and throw on some yard bird!!! YUM!!! Cheers to ya brother Dan!
Hey Jay, I have tried quite a few wireless remote thermometers and I have found that the ThermoWorks Smoke is the most reliable and durable out there. I appreciate you watching! Cheers brother!
Hey Kjetil, it was mighty fine brother!!!! I need to do one of your cooks and help promote your channel also. I'm guessing you won't mind if I do that? Cheers to ya bro!!!
That’s really cool Troy, Phil’s a great guy and that’s definitely one cook I want to do on the wsm. The bird turned out nice. More embers to crisp up the skin? Happy Halloween brother, hope you guys are doing well!
Hey Pickles, yeah, I needed more embers to crisp up the skin at the end. It was still some mighty fine yard bird though!!! I seriously thought I'd overcooked it, but it was real nice! Happy Halloween to ya!
Hey T-Roy, happy Halloween! Always love cracking a cold one and watching your vids. Here’s a tip for crispier skin with chicken on the pit I learned from Ballistic BBQ’s channel; just leave it on a cooking rack uncovered in your fridge overnight and it should come out crispier. I gotta get me one of those WSM fire baskets and that new cooker that you took the embers from looks interesting. any info on that?
Hey Sam, Happy Halloween brother. I am cracking a cold one with ya!! When I do wings, I'll coat the chicken with a light coating of corn starch and leave in the fridge overnight to help crisp up the skin, but I haven't tried Greg's method for a spatchcock chicken. I surely will though!!! Yeah dude, you need a WSM!!! Cheers brother!
"Make sure you're wearing shoes guys". Yeah, I've finally learned (the hard way) to wear flip flops when I'm cooking. The first time, I was like, damn, just stepped on a sticker...the second time, I was like, damn, I'm going to have a burn on my toe for the next two weeks.
One time I had the chimney lighting up some lump coal on the cement and I was barefoot, lifted the chimney up to dump the coal in and stepped right where the sparks were from the chimney. Felt like 1000 ants stinging my foot hahah
Hey T-Roy, thanks for another great video. So I noticed you did not use the water pan on the WSM. Was that left out in order to emulate the pit barrel cooker?
If you are trying to cook chicken with crispy skin always remember that moisture is your enemy. Covering your chicken when it is done with foil creates humidity and moisture which prevents it from being crispy.
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Hey T-Roy. Thanks very much for doing one of my cooks. The chicken looked very tender and delicious. I love that fire box you were burning wood in. Cooking with oak embers makes the difference for sure. It takes a few times to find the sweet spot when using this method. I really feel honored today brother and it means a lot to me and Janet. Cheers to you and Karen.
Phil N Florence Troy did a great job on your great cook Phil!👍
@@DaveDabomb
Thanks Dave
Hey brother Phil, I appreciate you and Janet allowing me to replicate one of your cooks. I must say, it was some of the best tasting chicken I've ever eaten!!! I was busy making Karen some homemade pizza dough towards the end of my cook which is why I slightly overcooked the yard bird!!! Karen's pizza was superb as always though! LOL Cheers to both of you!
@@TROYCOOKS
I bet that was some good pizza too. Thanks again for the huge shout out. Have a great weekend.
Doing this one tomorrow Phil.
Great video ! That's great for the shout out for our people. Weber again!!!
I want a 22 in WSM now. Those things are massive! Chicken looks amazing!!
Been subscribed to Phil for a while. Nice to see him get some love.
Thank you T-roy!
You are the great ambassador of the youtube bbq community!
Phil has a great channel, he's one of my favorites!
Having done this PIF method 3 or 4 times it gets better each time. This video inspired me to do it again tomorrow. Phil also does a pork butt using the same method it is to die for. It is a little bit more work but the results are worth it.
I'll have to give a pork butt a try!!! I bet it is very tasty! Thanks for watching and cheers to ya!!!
It’s a beautiful & rare 90degree day in the UK 🇬🇧 So I’m going
to cook this recipe for tonight’s dinner. Cannot wait!
Love to see you cooking again. Especially loved it when you went to cut the leg off that was still attached, but it looked like you pushed it apart instead of cutting it, demonstrates how tender it really was. Excellent job T- Roy👍😋
Ha!!! Yeah, I think the skin was the only thing holding it to the breast meat. Good times and some mighty fine eats!!! I appreciate you watching Daniel. Cheers bro!!!
I love you Troy! Keep on being amazing and spreadin love you deserve the world.
I have been roasting whole chickens this last year at my wife's request. So easy to do, she preps them spatchcock style with olive oil, jerk seasoning and Kroger chicken rub,. Today I did 10 butterflied drumsticks at the same time. Had a solid 265 plus temp after setting the vents just one time. T Roy has helped allow me to be better than mediocre at this hobby. In the last 2 weeks I have done baby back, a nice Costco Prime brisket ($4.29 per pound) and now the chicken. The smoke flavor carries through so well into chicken salad, tacos, fajita's and regular old sammiches.
I appreciate the kind words Steve and I'm glad you are having fun with your cooks. Have a great Summer!!!
I like watching me some T-Roy Cooks! Always genuine
Thanks Curtis, I truly appreciate the kind words and support brother!!! Cheers to ya!
Great cook T-Roy. I'll have to give this cook a try especially now that he has passed. Phil will definitely be missed.
Hey T-Roy, I recently bought a WSM after watching a bunch of your videos. Used several of your tips and my chicken quarters came out great. You rock dude! Keep up the great content.
Awesome Matt!!! I'm excited for ya bro and I'm glad you are having fun cooking up some fine eats! The WSM is a wonderful smoker and it gives you the closest taste to an offset that I've found to date. Cheers!
My mouth is watering, Troy. Awesome cook!
Just can't beat cooking any meat over real wood! Man, you had me drooling when you started saucing that bird with that vinegar bbq sauce! Mighty fine eating for sure! Cheers Troy! 🍻
Yeah, it was mighty fine Rus! Cheers brother!!!!
Love this cook. I just found a used 18". I'll get the basket from the link. He makes one for the 18".I think if you DON'T flip the chicken, you'll get crispy skin? Just not sure that can be done that close to the fire without over cooking the bottom side.
Nice Greetings from Austria. Because of the way you explain the cooking on the weber smoky mountain I will start this summer doing bbq in a water smoker 👍👍
Thankful to you and Phil! I need to play around with this idea.
Great job on the BBQ chicken. T Roy, glad it turned out very well. On my job that I do, I'm on vacation in 2 weeks and I will be definitely giving this try. Thanks for this latest video. Also want thank you for letting us know about Phil and Florence food channel. I will be checking it out very soon. Hope you and Karen have a great day today, blessings to you both.
I can smell that BBQ chicken all the way from Vermont. It came out perfect and looked super tender and juicy. Thanks for sharing and cheers to you T-Roy!!
Thanks William, it was some fine eating brother!!! I appreciate you watching!
Cheer's T ROY , Do You Remember Brinkmann Vertical Smoker's . I Still Own One legs rusted out but I enjoy BBQ Ribs Spatchcock Chicken and Turkey , Twice Smoke Ham Around Thanksgiving .
Hey Ahmad, I have a Brinkman too. It has no adjustable vents and the venting system is in the design. Using that over the years gave me the idea to vent the smoke at grate level thru the wsm door to get that same flavor. Thanks-Phil
@@progers5019 Hey Phil Do You Have a Video Cooking on the Brinkmann on your Channel
That chicken looked so good- wish I had a pallate that liked a bit of kick to the spices. Love PIF’s cooks and JIF’s side dishes
Great Pit chicken Troy !! Need to try some of that Tim bucks sauce. And i bet if you pulled that whole chicken and made some coleslaw and top if off with that sauce whoooo doggey that would make a mighty fine pulled chicken sandwich.
Yeah brother, another winner!! Cheers...
That is some tender chicken, good recipe from Phil N Florence.
I love chicken cooked over wood embers..will try this one for looks awesome...Rob
It doesn't get any better Rob. Cheers brother!!!
Hey Troy! What an Awesome Video! From the Burning down of splits of wood, shoveling the hot coals into the pit, and using Phil's method for Open Pit Style BBQ!
When those coals are burning clean that's what everyone is going for when it comes to great Que! You've caught my interest with that stainless box that you're burning down the wood into those hot coals. I'll be watching to see what the trick is with it's keeping the wood burning. 👍
Thanks, the hot embers do make a world of difference in the flavor of the meat. And you'll be seeing that new cooker very soon!!! I'm still learning how to use it, but everything I've cooked on it so far has been awesome!!!!!! Cheers to ya bro!!!
Love me some grilled / smoked chicken! Great recipe!
I tell ya the truth Scott, I had your Jalapeno rub in my hand to use in this video, but I decided at the last minute to do it exactly as Phil had shown on his video. You have some great rubs brother!!! Cheers!!!
Jalapeño Garlic would have been great on there too! I’ve been thinking of doing a video with the Jalapeño Garlic on a pork butt and using it for tacos. I’m going to try some of those Heaven Made rubs...I’m seeing them everywhere!
Looks great to me good stuff thanks for sharing.
Used your WSM Brisket tutorial, came out perfect. Thanks dude!
damn, that looks awesome T-Roy, handy idea with that charcoal box too
Looks Delicious yummy yum good job for you im check out Phil
Hey brother thanks a lot for your videos, you've guided me through all my cooks, greatly appreciated all the way from Brisbane Australia, 🤙
That yardbird fell apart! Tender! Rock On T-Roy!
You know it Sal. It was very tender and still had some juice in it even though I overcooked it a bit. BTW, I need to do 7 battles in Pokemon to complete a special research task. Let me know when you have time to battle!!! Cheers brother Sal and Rock On!!!
Phil des a great job! Nicely done T-Roy!
That's Carolina-style cooking there Troy. Phil's channel is very good. I definitely enjoyed this cook!
Yes indeed, the hot embers really add a great flavor to the meat and that Tim Buck's sauce is killer!!! I appreciate you watching!
Awesome
Looks done!
thank you so much T-Roy, awesome awesome stuff! and props to Phil n Florence for the recipe, he had a great video too! checkin in from Louisiana and loving all the vids. hope you and yours had a good holiday season
Interesting cook. Thought for sure she would be a tough bird when you pull it off the grill at 195 degrees. Glad it turned out.
Amazing looking chicken T-Roy!!!!
Love Phil and Love mah Troy, nicely done! Love y'all!
We are all one big happy cooking family my sweet Booger. Love you too and hope to see you and Tom again real soon!!!!!
Awesome cook
Thanks much Daniel. I appreciate you watching brother! Cheers!!!!
Nice job T-Roy. That chicken looked delicious. I want to know more about that burn box. Gotta have one. Thanks again brother. John T
very nice Troy.....that is definitely a Carolina style.
Hey Troy! did you end up doing a video on that awesome looking firebox? I couldn't find it on your channel.
Troy that's an awesome idea and of great Help to many channels. Phil is defiantly good people. I love the open WSM, great idea. bird looked good from here. Cheers.
Yeah buddy, I'm just spreading the love. Phil does have a wonderful channel as do you. The bird was super tender and really tasty! I appreciate you watching and keep up the great work on your end brother! Cheers!!!
@@TROYCOOKS appreciate that, Enjoy!
Great looking chicken T-Roy. It must have been equally delicious. 👍👍
Great video Troy.
That chicken looks superb.
Wanna thank you for sharing bro.
Yeah, ole Phil, he’s got a great channel I watch all his videos...and yours too!
Take care my friend.
Thanks Dave, the chicken was superb brother. Man, I haven't seen a video of yours in some time? I need to make sure YT didn't unsubscribe me from your channel? Cheers to ya and thanks for watching!
T-ROY COOKS thanks for the reply bro.
Yeah, I’m still here. I do need to get a video out soon.
Been busy with some new pups here lately and got sidetracked.
Cheers 🍻
I know that NOTHING beats cooking over real wood charcoal but could I use natural lump charcoal, with the basket, and get close to the same results? Great cook!
Looks great! Between you and Phil I might be convinced to get a WSM!
Thanks!!! I really think you'll love the WSM if you got one! Go for it!
They, and Henry Soo, convinced me on the WSM. I’ve cooked nearly every on it since May...smoked andouille and linguica, chicken, brisket, pork shoulder, salmon...everything. It is great!
Nicely done, sir!
Good looking bird! Thank you for sharing.
Thanks Charles, it sure was some tender and tasty chicken! I appreciate you watching!
Very nice looking yard bird Troy ! I'm thinking I need to get me a WSM ! Great cook !
I think you should get a WSM Kent. Ya know, that's all Harry Soo cooks on!!! I'm just sayin'...... LOL
Making me hungry, T-Roy! We love Tim bucks. In fact I think it’s Mommy Maniac’s favorite. Everybody go check our PHIL. He’s awesome!
Thanks Justin.
Hi, Troy. That's one impressive BBQ chicken, buddy. What makes BBQ chicken so flavorful?
Thanks Byron! Chicken is fairly bland, so you need a good rub or some seasonings under the skin or an injection to add flavor.
I'm gonna try this Saturday 👊🏾.
Thank T
Looks good! Interesting use of the WSM.
Looks damn good to me Troy. PIF rocks!
Hey Jaxx, I appreciate you stopping by to comment brother! Yeah man, PIF has it going on! Cheers to ya!
WOW Troy that was a fantastic lookin chicken. Yes Phil has a great channel I'm subbed to his as he is to mine also. I've been watching you for a few years now and am never disappointed. Keep up the great work and cheers my friend.
Hey T-Roy great video. Never thought of pulling the drip pan. Do you get a lot more mess in the bottom?
I'm another viewer who likes their chicken cooked to higher temps
Same
Does the wsm cook food better than the pit barrel cooker ? And awesome video cheers
Omg, your voice is so soothing. I’m a vegetarian and I love you anyway.
That's so funny TRoy!! I was about to ask what that was. I knew I had never seen that before!! I like Phill glad you're doing a cook from him.. He is just south of me..
No worries, I knew fans would ask about that firebox I had the wood in. Y'all will be seeing the whole cooker in the very near future! I just about have it figured out and it's producing some fine eating. Thanks for the support!!!
Use two bamboo skewers to hold the chicken together when flipping. Easy.
Nice work brother..the chix looked and smelled good even through my monitor! Can you post a link to that Q sauce that you used..The texture alone looked amazing, and judging by smellivision, I bet it was! GJ T-Roy!
Thanks Harry, it was some fine eating and I really do love that sauce. I put the link in my description of the video, but you can find it if you just search Tim Bucks BBQ Sauce on the net. Cheers bro!!!
Great looking chicken there T-roy, I'll be trying this out!
Thanks Alex, it was some mighty fine eating bro!!! I appreciate you watching!!!
@@TROYCOOKS Hi T-roy just wanted to let you know my hoodie arrived yesterday and I love it! It's a really nice, quality item, nice and warm too. Thanks man, I'll wear it with pride this winter! 👍
Dang! T-Roy that Chicken looks really delicious brother. Phil n Florence have great channel as well thanks for sharing. CHEERS TO YA! 🍻
That chicken came out amazing!!
Troy, another good video. Try the same recipe on the Joetisserie. You will love it.
I want Troy's BBQ Chicken... Looking amazing brother! I hope you and the family have been doing well!
Hey Professor, thank much bro!!! I really thought I'd overcooked the chicken, but it was super tender and still quite juicy. Mighty fine eating!!!
@@TROYCOOKS That's awesome! IT's always great when a cook goes well after you think it's a wash.
You should do a Smoked Turkey Leg video when Thanksgiving time comes around... I love Smoked Turkey Legs, and I think it would be a god video for the holiday!
Hope to talk to you soon, and hopefully you have another live soon, I miss chatting with you!
Have a good day!
Love the video quality
Love love love
I'm in "lockstep" agreement. No one can mod a cooker like Phil can! Pure Genius, he is. That bird is lookin' mighty GUUD, T-Roy. I think I might have to throw a chicken on a smoker soon, it's been a while.
Yeah, Phil is awesome and I love his humor too. Yeah bro, you should fire up your smoker and throw on some yard bird!!! YUM!!! Cheers to ya brother Dan!
Level 5 Chicken Deliciousness achieved
You got that right!!! Cheers!!!!
Great video T-Roy, did you use the lower grate for more intensity? as opposed to the top one ? Thanks again....
Looks great as always!
Thanks brother!!!!!
That bird looks mighty good to me Troy and falling apart tender great job buddy Rock on bro 😄😄
I appreciate you watching Gary! Rock On bro!!!
That was nice chicken. Thank you 4 sharing.
What is your favorite remote read thermometer?
Cheers,
Jay
Hey Jay, I have tried quite a few wireless remote thermometers and I have found that the ThermoWorks Smoke is the most reliable and durable out there. I appreciate you watching! Cheers brother!
@@TROYCOOKS Thank you sir. Love the show :-)
Jay
Looks really good Brother!
Have to try this om my WSM too.
Cheers!
Hey Kjetil, it was mighty fine brother!!!! I need to do one of your cooks and help promote your channel also. I'm guessing you won't mind if I do that? Cheers to ya bro!!!
I would not mind at all brother! Wow.. im quite honored 😎👍
That looked great, yes crispy skin is important! Phil has a great channel as do you. I am catching up on my watch time! Have a good one!
How did you make the new thermometer on your smoky work? The hole is small on it ,also like the summit charcoal grill right?
That’s really cool Troy, Phil’s a great guy and that’s definitely one cook I want to do on the wsm. The bird turned out nice. More embers to crisp up the skin? Happy Halloween brother, hope you guys are doing well!
Hey Pickles, yeah, I needed more embers to crisp up the skin at the end. It was still some mighty fine yard bird though!!! I seriously thought I'd overcooked it, but it was real nice! Happy Halloween to ya!
Looking good can’t wait to try this
Great video uncle T Roy ❤️
@BANJO BBQ
Looked great Troy!
I absolutely love the color you got on that bird! Taking it back old school with the embers, I love it!
Hey T-Roy, happy Halloween! Always love cracking a cold one and watching your vids. Here’s a tip for crispier skin with chicken on the pit I learned from Ballistic BBQ’s channel; just leave it on a cooking rack uncovered in your fridge overnight and it should come out crispier. I gotta get me one of those WSM fire baskets and that new cooker that you took the embers from looks interesting. any info on that?
Hey Sam, Happy Halloween brother. I am cracking a cold one with ya!! When I do wings, I'll coat the chicken with a light coating of corn starch and leave in the fridge overnight to help crisp up the skin, but I haven't tried Greg's method for a spatchcock chicken. I surely will though!!! Yeah dude, you need a WSM!!! Cheers brother!
Going to cook me up some pork belly today while wearing my new T-Roy cooks T-Shirt and drinking an ice cold Busch beer.
That's what I'm talkin' about!!!! Cheers brother!!!
Great intro song!
"Make sure you're wearing shoes guys". Yeah, I've finally learned (the hard way) to wear flip flops when I'm cooking. The first time, I was like, damn, just stepped on a sticker...the second time, I was like, damn, I'm going to have a burn on my toe for the next two weeks.
Jared B wear legit shoes. I had a coal bounce in between the flip flop and my foot, and it melted into the flip flop. Took quite a while to heal.
One time I had the chimney lighting up some lump coal on the cement and I was barefoot, lifted the chimney up to dump the coal in and stepped right where the sparks were from the chimney. Felt like 1000 ants stinging my foot hahah
Hey T-Roy, thanks for another great video. So I noticed you did not use the water pan on the WSM. Was that left out in order to emulate the pit barrel cooker?
Yeah, you get the grease dripping on the hot coals which imparts a really nice flavor into the meat.
I like the AOs!
I can smell that great chicken a the way to Florida. Lookin GOOD man. I already sub PhilnFlorence and he has it going on too. 👍👍
Thanks much! Yeah, Phil is a hoot to watch. I love his humor and he does have some great recipes.
Hey Troy ! great lookin' chicken Brother !! I like the way you set up the WSM. very cool !! Where's my plate ?? Ha ha !! Love ya Bro !! Cheers !!
Man that looked real good brotha man!!! Happy Halloween
Thanks brother Kenneth and Happy Halloween back to ya!! Cheers!!!!
What is the box your burning wood in called and where do I purchase? Thanks
If you are trying to cook chicken with crispy skin always remember that moisture is your enemy. Covering your chicken when it is done with foil creates humidity and moisture which prevents it from being crispy.
Looks good