There is a mistake at the 49 second mark. Should be: 5 TBSP All Purpose Seasoning 2 TBSP Lemon Pepper 2 TBSP Italian Seasoning 1 TSP Poultry Seasoning 1 TSP Paprika
Washing chicken is as good of an argument as fat side up or fat side down. I use to wash chicken, then I watched something on food network where they talked about not washing chicken. I don’t do it anymore. I think I am still normal… but who knows for sure.
Honestly, I took my grilling and smoking game to a new level by watching your videos. Thank you for the well thought out videos 👏🏼👏🏼 Random question, do you still have the USA kettle grill shirts?
Thank you for another helpful, practical, detailed video! Boneless, skinless chicken breasts scare the hell out of me. I'll do any other kind of meat, even a complicated dish, but chicken breasts are terrifying because I've screwed them up too many times. I think I may be ready to give them another try. Thank you!
Great video as always... I do have one question about the rub, in the video you said you added 1 teaspoon each of the paprika and poultry seasoning. What you put on the screen said TBSP indicating table spoons. Which is correct??
Good chicken technique. On another topic, I bought an Inkbird INT-11P-B after watching your review. I used it twice on briskets with no problems. The third time the ambient temp ws stuck on 32° F and the internal temp was off by about 40° after checking with my Thermapen. I have sent several messages to Inkbird support with no response by them. Do you have any advice/info on how to fix it or get help from Inkbird? It's been past the time that I can send it back to Amazon. Thanks for any info.
I have to agree with you. I prefer thighs as well... the rest of the fam... white meat, I actually buy whole chickens and break them down, so we eat our share of leg quarters and wings. I did purchase these breast specifically for the video though.
There is a mistake at the 49 second mark.
Should be:
5 TBSP All Purpose Seasoning
2 TBSP Lemon Pepper
2 TBSP Italian Seasoning
1 TSP Poultry Seasoning
1 TSP Paprika
I am definitely here for the OCD cooking content😂😂😂 Great looking cook. Can't beat the quality of Lamson American made products!
indeed!
I appreciate all the effort that went into this video! Great details.
Glad it was helpful!
Love the OCD comment! 😂 At a minimum, you’re very meticulous with everything you do, and I love it! Great job, Johnny!
Hey Daymon! It’s my favorite comment.
You're getting me amped up for spring time. Thanks.
It’s time!
I love your videos they are very thorough!
Glad you like them! Thank you.
Johnny, I just had my chicken breast with your seasoning on it! I loved it and have been looking for that taste on my chicken! So good, thanks!😊😊😊👍
Happy you liked it!
Thank you, my friend, Juicy is king.
😤
Good job, Johnnie ! I need to use your method,. Grandma and Mama always said to wash the chicken so I do.
Washing chicken is as good of an argument as fat side up or fat side down. I use to wash chicken, then I watched something on food network where they talked about not washing chicken. I don’t do it anymore. I think I am still normal… but who knows for sure.
Just cleaned my grill today. Perfect timing!
Perfect!
Honestly, I took my grilling and smoking game to a new level by watching your videos. Thank you for the well thought out videos 👏🏼👏🏼
Random question, do you still have the USA kettle grill shirts?
I no longer have those shirts... I'll just leave it at that. LOL. I have new shirts that I also designed myself.
@@Viewtoagrilldamn, I kind of digged the kettle grills on them 😂
Thank you for another helpful, practical, detailed video!
Boneless, skinless chicken breasts scare the hell out of me. I'll do any other kind of meat, even a complicated dish, but chicken breasts are terrifying because I've screwed them up too many times.
I think I may be ready to give them another try. Thank you!
Having the nice even thickness helps a lot... the thin side does not get dry and over cooked waiting on the thick side to be done.
Great video, Johnny! Your chicken looks fantastic👍😊
Thanks so much! Take care Bobbi.
Great video as always... I do have one question about the rub, in the video you said you added 1 teaspoon each of the paprika and poultry seasoning.
What you put on the screen said TBSP indicating table spoons. Which is correct??
1 teaspoon of poultry seasoning, and 1 teaspoon of paprika… I swear one day I’ll have a video that is 100% correct! 😂
This was great, but you missed a step. You forgot to invite me to dinner 😂
My bad. Next time!
Love it Johnny! Going to mix up some chicken rub this week and fire up the grill for some copy-cat action. =) All the best
Hope you enjoy! Take care Brian. This rub works even better with 'skin on' chicken.
Way to go Johnny Bravo. Those looking real nice…
Thanks Daniel!
I love the OCD cooking
Me too!
Great, looking chicken, good cook. What charcoal were you using what company?
I was using lump charcoal. Goldens' Cast Iron Lump. It is an oak and mesquiet wood blend.
Outstanding!!! 🙌
😎
Hi Johnny!
Good video. Thanks.
Thanks!
What’s the size of your baking racks and pans? So many sizes on Amazon, it’s prevented me from selecting one. Yours look to be the perfect size. TIA
Sheet Pan and Cooling rack - amzn.to/3i07wZL
It is the one called the Jelly Roll Pan.
If ANYBODY can cook a juicy chix breast, it is Johnny. Mine are usually too dry. But my wife loves them, so……….
If the wife loves it then you are on the right track. Just don't let her try someone elses chicken breast.
idk why ur videos don’t show up on my recommended unfortunately
You have to ring the bell as well... or I could change my channel name to Guga. LOL
Another GR8 cook Johnny! 😋😋😋~Chris
Thanks again Chris!
Good chicken technique. On another topic, I bought an Inkbird INT-11P-B after watching your review. I used it twice on briskets with no problems. The third time the ambient temp ws stuck on 32° F and the internal temp was off by about 40° after checking with my Thermapen. I have sent several messages to Inkbird support with no response by them. Do you have any advice/info on how to fix it or get help from Inkbird? It's been past the time that I can send it back to Amazon.
Thanks for any info.
Interesting about the Inkbird thermometer. I wonder if there is an update to the app? Have you tried downloading the latest updates?
@@Viewtoagrill Yes. Tried that with no success. Still no response from Inkbird support.
Let me know if they reach out to you.
Looking slim Johnny!!
So difficult keeping it off. Thanks though!
Great looking chicken breasts. Cheers, Johnny! 👍🏻👍🏻✌️
Hello Dwayne. Thank you sir!
chicken breast is so overrated. Chicken thighs are cheaper, tastier, and juicier.
I have to agree with you. I prefer thighs as well... the rest of the fam... white meat, I actually buy whole chickens and break them down, so we eat our share of leg quarters and wings. I did purchase these breast specifically for the video though.
By me unfortunately, breasts are cheaper. Dry brine is just the way to go with those.
Delicious looking as always, Johnny! Hope you're doing well. Cheers 😋🍺
Hey Carlos!