This looks great! Congrats on 10K :) What's amazing to me is that not that long ago, you couldn't buy a jalapeno in TN, and now ya'll are teaching us south westerners how to cook Mexican food! I love it. I just picked up an XL Big Green Egg and I'm going to slow roast this on it early next week. Keep up the good work!
This one is awesome too !!! Sure glad you used the brine to marinate the chicken, made it so much more flavorful and juicy and took it over the fence. Now if I can just get it fixed around here sometime. Thanks for sharing with us and congrats on the 10K and the cake. You all deserve it so much for the wonderful recipes you share with us. Stay safe and keep up the fun around there. Fred.
Neal, go to Baja Burrito in Nashville! Try the brisket burrito with the sauce. Also, the pineapple salsa. Recreate both of them for me. Nothing close in my area, the PNW. Love your channels.
Great nachos Neal - How do you feel about leaving your protein in the smoker when making a drastic upward temperature increase? The smoker kinda goes into "turbo mode" to heat up to the new setting - would you consider removing the protein while the smoker gets up to the new temp? I'm asking because, I badly overcooked some smallish chicken wings last fall while doing the same thing. Congratulations on the 10K!! When is that restaurant opening? - Cheers!
Lol remember back i told you on flat top king that you need to open a restaurant and you said to much of a headache but i think you would stay packed with customers
ahahh still...to much work..man thats something I just dont miss...the long long hours to be perfect....relying on underpaid employees....along with many many more than normal unappreciated cutomers that completely loose their minds over small things and dog cuss a restaurant without thought...extremely hard to be great...and being great is what I would want...it takes serious time and effort....
Dang. I’m gonna have to stop watching your videos so late in the evening. Now I am googling for 24 hour Mexican restaurants near me. Not that I’m opposed to making my own, I just don’t have any other components in the house. Guess I’m going shopping tomorrow.
Congratulations! This looks great! I just wished you had given a shout out to Smoken pecan for their pellets letting people know how awesome they are! Since i started using Smoken pecan pellets 2yrs ago, i never used anything else! The flavor, smoke at high heat! Again, congratulations! I've been following you since Flat top king. From Napa California Jim
Grab the recipe here ... pelletsandpits.com/mexican-smoked-chicken/
Home run 😊 there goes my beach bod 😂 awesome job everyone y'all r definitely in my top five go too . Thank y'all so much for sharing 😁
Heck yeah...appreciate ya
This looks great! Congrats on 10K :) What's amazing to me is that not that long ago, you couldn't buy a jalapeno in TN, and now ya'll are teaching us south westerners how to cook Mexican food! I love it. I just picked up an XL Big Green Egg and I'm going to slow roast this on it early next week. Keep up the good work!
This one is awesome too !!! Sure glad you used the brine to marinate the chicken, made it so much more flavorful and juicy and took it over the fence. Now if I can just get it fixed around here sometime. Thanks for sharing with us and congrats on the 10K and the cake. You all deserve it so much for the wonderful recipes you share with us. Stay safe and keep up the fun around there. Fred.
Thanks bud...cheers
I’ve never seen the lime squeeze technique before. Spot on.
I saw a guy on yt doing it (olds Kool Kev mo)
Looking forward to the getting this recipe on the website and trying it out , looks delicious.
thank you....trying in a week or so...cheers
We've been making our own chips that way for years. No matter who eats them, they always say... best chips ever. Those nachos look amazing.
100 agree....so dang good...cheers
Dang that looks amazing Neal!! One day I got to give that a try. Thanks for another awesome video!
Thanks Andy...that chicken was absolute money
Neal thats super yummy combination! Thanks for sharing mate!
Another great example of your creativity. Congratulations 🎉 on 10 K I’m surprised it’s not 100 K yet but we are not half through the year yet.🎉😊
I appreciate that...cheers
Absolutely fantastic. I really think this is one of your best. thanks for sharing.
Glad you enjoyed it
Congratulations on 10K! I enjoy every minute!
Always appreciate ya....cheers
Congrats on 10k. Soon it will be 100k! Hopefully you do some Barrio Queen recipes. Enjoy you Cinco de Drinko.
Absolutely....I have one planned....absolutely amazing
10K!!!!! Way to go!!! 🎉🎉🎉. Congrats! And nachos look on point!!!
Hey I appreciate that...cheers
The Fajita Nachos look awesome! I'm adding them to my Cinco De Mayo menu this year.
Yes sir...that chicken was spot on...
Neal, go to Baja Burrito in Nashville! Try the brisket burrito with the sauce. Also, the pineapple salsa. Recreate both of them for me. Nothing close in my area, the PNW. Love your channels.
Will look into that...always a good reason to head west...cheers
That chicken looks awesome! Definatly gonna cook that on my Trager. Congrats on 10K. Have a great day.
Hope you enjoy...cheers and thank you...
Great nachos Neal - How do you feel about leaving your protein in the smoker when making a drastic upward temperature increase?
The smoker kinda goes into "turbo mode" to heat up to the new setting - would you consider removing the protein while the smoker gets up to the new temp?
I'm asking because, I badly overcooked some smallish chicken wings last fall while doing the same thing.
Congratulations on the 10K!!
When is that restaurant opening? - Cheers!
I would absolutely take meat out...100 percent...cheers and thanks for the kind words
Looks tasty! I didn't see the recipe!
It definitely takes some time...
Those nachos look amazing! How was the smokin pecan pellets?
Honestly I dont think I could tell....especially with the seasoning on the outside..it was robust to start with...
Congratulations on 10k. Great recipe
Thanks girl...cheers
Neal!
Looks really, really good. Was looking for something for this weekend. Can I ask what temp do you pull the chicken at?
I pulled at 163....
Congrats on the 10k!
TY...cheers
That looks amazing!! 🤤🤤🤤🤤🤤🤤
Thank you
Congratulations! Neal & Amy on your 10K
TY
Do you do any fish recipes. ? Would love some fish tacos or citrus spicy salmon?
well we do on our other channel...the flat top king...thanks for asking
Congrats on the (First) 10 K subs Neal and Amy !
Hey thanks bud
Congrats on the milestone! If you ever decide to do a chicken rub, I suggest “Bawk That!” as a name.
hahahah absolutely
Congrats on your 10K! Love ya'll! :)
Really appreciate that...cheers
Congratulations on reaching 10k subscribers 👏
Thank you...
hail to the KING, love it
Hey thank you
Neal, if you open that restaurant I’ll probably move to your area.
Try adding some black beans and possibly a bit of corn to go with those nachos and where is the cilantro you chopped up?
Yum!
Lol remember back i told you on flat top king that you need to open a restaurant and you said to much of a headache but i think you would stay packed with customers
ahahh still...to much work..man thats something I just dont miss...the long long hours to be perfect....relying on underpaid employees....along with many many more than normal unappreciated cutomers that completely loose their minds over small things and dog cuss a restaurant without thought...extremely hard to be great...and being great is what I would want...it takes serious time and effort....
What griddle you using today
Weber
Hell ya YUM
Dang. I’m gonna have to stop watching your videos so late in the evening. Now I am googling for 24 hour Mexican restaurants near me. Not that I’m opposed to making my own, I just don’t have any other components in the house. Guess I’m going shopping tomorrow.
hahahah I know the feeling...cheers
Wow 10K "shake that" yahoooooo
ahhahaha absolutely...cheers
super❤❤❤
Where can i find your south west chicken fried steak neil and amy
Uploading today...cheers
Oh sweet thanks guys
Congratulations! This looks great! I just wished you had given a shout out to Smoken pecan for their pellets letting people know how awesome they are! Since i started using Smoken pecan pellets 2yrs ago, i never used anything else! The flavor, smoke at high heat! Again, congratulations! I've been following you since Flat top king. From Napa California Jim
Hey thanks Jim...yeah no problem with shoutouts...hard to tell off one cook...cheers...
I would have eaten the skin as soon as you pulled it off
😂 hells yes!
Absolutely
Could you deep fry leftover canned jalapenos before you did the chips? Give the chips a little jalapeno flavor maybe.
Maybe cut the jalapeño into rings and dredge....I would be extremely careful Because the amount of moisture in the pickled ones...maybe use fresh ones
@@PelletsandPits Good call on the extra moisture.
Why didn't you use the rotisserie on the searwood
not every time...just multiple methods...
👍🏽👍🏽
Thanks Bernie
I'm gonna steal that injection, sounds delicious. Wonder how it would work with a pork shoulder? Good I'd bet.......................
I was going to txt you about this...I honestly think its the best I have made....
You are a few days early
Gives em time to shop and plan...