I hate that your digital thermometer messed up. I thought the chicken still looked great though! Bet it had some good flavor with that rub and mesquite lump! Hope you and the wife are doing well Chef. Hope to see ya again soon my friend!
Well I haven't see that tip for cutting the breast bone out before chef Johnny, thank you for sharing that, which I'm gonna try next time I smoke a chicken! Big thanks for sharing how the cook went too, very refreshing! Cheers and have a great weekend.
Hey Johnny , Still some good lookin yard birds . I never git tired watchin you cut up and cook chicken , we eat bunch of chicken too . Got my founding member T-shirt yesterday really like color . You and your family stay safe
Well put that shirt on and wear it around. They extended my sales time. It was only supposed to be three weeks. But they are running it another three. so let people know where they can get one. Thanks for watching commenting and supporting the channel. I sure do appreciate it.
Looked good to me! I made some leg quarters on my UDS last week. Marinated and basted with homemade mojo, and rubbed with homemade adobo. I should have videoed it. A UDS makes great barbecue. I’ll be putting a ham in mine for Easter Sunday. I know you had a lot of things cooking when you made this, it is understandable that it is a bit over cooked but I bet it was still good.
I just checked it out. That’s a good easy and effective looking build. I’m doing mine with scrap metal I have laying around. I needed a project and a good charcoal cooker.
Great video Chef! Question, when you suggested to put the chicken in the fridge to let the skin dry out is that with the binder and rub on it? Or do you put the chicken in naked then use a binder and rub after you take it out? how long do you suggest to keep in the fridge?
sure you can. Cook it hot and fast. I have a hot and fast pork butt video and it will work the same way for a brisket. Here is the link. th-cam.com/video/vf1onabsg3M/w-d-xo.html
Well I tell ya I do not always either, but I was working around the house and did not want to have to monitor it to close. Well I screwed up. lol Thanks for watching and for the comment.
Looks good... Can I quarantine at your house please???
anytime
I hate that your digital thermometer messed up. I thought the chicken still looked great though! Bet it had some good flavor with that rub and mesquite lump! Hope you and the wife are doing well Chef. Hope to see ya again soon my friend!
T-ROY COOKS it was not bad TRoy a little dry but ok. Thanks for watching and y’all be safe also.
The bird still looked damn good Chef. Have a good one sir
Cooking With CJ it was not bad. Thanks for watching
Well I haven't see that tip for cutting the breast bone out before chef Johnny, thank you for sharing that, which I'm gonna try next time I smoke a chicken! Big thanks for sharing how the cook went too, very refreshing! Cheers and have a great weekend.
Thanks for watching. Let me know how it works for you
Thank you for sharing how to break down a chicken quarter. Been there myself With faulty reads - but chicken still looks good
Louis at R shack BBQ Thank you for watching
Hey Johnny , Still some good lookin yard birds . I never git tired watchin you cut up and cook chicken , we eat bunch of chicken too . Got my founding member T-shirt yesterday really like color . You and your family stay safe
Well put that shirt on and wear it around. They extended my sales time. It was only supposed to be three weeks. But they are running it another three. so let people know where they can get one. Thanks for watching commenting and supporting the channel. I sure do appreciate it.
Good morning Chef, thanks for the video have a great day and stay safe. Cheers from New York.
Gary B. Well good morning from Texas. Thanks for watching
Yes, a chicken stock video. I make my own, but would be interested in seeing how you do it.
James I plan on doing it this week
Cant hit the homerun every time, still looked great, nice smoke ring, thanks for sharing Chef Johnny! Stay safe👍
You are right about that. Thanks for watching.
Looked good to me! I made some leg quarters on my UDS last week. Marinated and basted with homemade mojo, and rubbed with homemade adobo. I should have videoed it. A UDS makes great barbecue. I’ll be putting a ham in mine for Easter Sunday.
I know you had a lot of things cooking when you made this, it is understandable that it is a bit over cooked but I bet it was still good.
Big Lew BBQ that sounds like a great cook. Thanks for watching. The bird was not bad just a little dry in the breast.
Besides the good eats, ...................love that shirt !
Maitree15 pulled that shirt out of the closet. Had not wore it in years. Thanks for watching
Chef, good looking yard bird. Not every at bat can be a home run, sometimes a double is okay too !
You are correct my friend. Thanks for watching.
I’m building a drum smoker right now and checking out related videos. I really like your videos and I subscribed, cheers.
Thanks Mike. Did you watch my UDS build video? I will have another UDS build video coming out this week.
I just checked it out. That’s a good easy and effective looking build. I’m doing mine with scrap metal I have laying around. I needed a project and a good charcoal cooker.
Regardless, I think the chicken turned out pretty decent. Hope you have a Happy Easter. Cheers, Chef Johnny.
Dwayne Wladyka you to. Thanks for watching. Be healthy.
Great video Chef! Question, when you suggested to put the chicken in the fridge to let the skin dry out is that with the binder and rub on it? Or do you put the chicken in naked then use a binder and rub after you take it out? how long do you suggest to keep in the fridge?
@@TexasStyleCuisine Thank you, Happy Easter. Be safe and be well.
Take care buddy and have a great 4th
Chef Johnny, please post a link for the BBQ rub you had used. Thanks. BTW, Happy Easter.
James sorry here is the link. lonestarbbqproshop.com/. Bryan Crawford is the owner and that is his rub. Let him know I sent you over there.
Hi, thanks for those nice videos, .. question.
There's any way to cook a smoke brisket, without 10 or 14 hrs???
sure you can. Cook it hot and fast. I have a hot and fast pork butt video and it will work the same way for a brisket. Here is the link. th-cam.com/video/vf1onabsg3M/w-d-xo.html
It happens to the best of us on the temp problems. Take care
Wayne Roland isn’t that the truth. That is why I posted it. I figured others have been where I was. Thanks for watching
I have a buddy that uses the digital. I never use them when I smoke, too old fashion I guess. Lol.
Well I tell ya I do not always either, but I was working around the house and did not want to have to monitor it to close. Well I screwed up. lol Thanks for watching and for the comment.