I love that you cooked a ton of vegetables. I could almost be a vegetarian, but I still love meat, too. Never would have thought of doing fresh garlic like that, but it looks so wonderful! Personally, I would have added carrots to the mix. Thanks for the video. 😊
Enjoyed that video, im just trying to imagine how good those potatoes/vegies tasted with the juices dripping down. Must have brought back a lot of memories, i still feel chicken tasted better years ago maybe im getting old:)
I love these videos. Thank you. Especially the ones which do not involve expensive cuts of meat. Hence, I like this video EVEN more than the others. Keep up the good work :)
@@BBQandBottles to each his own but I know salmonella isn’t going to kill me so for whole chickens I would cook it to 160 degrees then let it rest over until it hits 165 degrees, but like I said to each his own and it still looked completely awesome I’m going to try it!
I love that you cooked a ton of vegetables. I could almost be a vegetarian, but I still love meat, too. Never would have thought of doing fresh garlic like that, but it looks so wonderful! Personally, I would have added carrots to the mix. Thanks for the video. 😊
Yeah, carrots and other root veg like turnip or parsnips would be great!
Great job! What popped out to me most was the creative use of rosemary as a brush. But the whole thing looks scrumptious.
Looks tasty. It’s 6am and i feel like having some right now lol
Hi, BBQ&BOTTLES, sparkling from St.Petersburg, Russia!👍😇
Enjoyed that video, im just trying to imagine how good those potatoes/vegies tasted with the juices dripping down. Must have brought back a lot of memories, i still feel chicken tasted better years ago maybe im getting old:)
I love these videos. Thank you. Especially the ones which do not involve expensive cuts of meat. Hence, I like this video EVEN more than the others. Keep up the good work :)
great video. information on point
Leave the root end of the onion on and they wont fall apart
Baste the birds at the back first?
Looks great but why 170 degrees? Chicken is done at 165 degrees
Just a margin of safety.
@@BBQandBottles to each his own but I know salmonella isn’t going to kill me so for whole chickens I would cook it to 160 degrees then let it rest over until it hits 165 degrees, but like I said to each his own and it still looked completely awesome I’m going to try it!
Start ur own cooking channel then?
what a fxxx the size of the onion.
Not sure i understand why half the birds are dripping into the smoker / oven? instead of the pan.
Didn’t have two pans. Lol
@@mikejanson1939 o