Thanks!

No problem hope it helped!

Hahah thanks! Sometimes I say things that are cool I feel like most times I don't so glad this good time it got caught on camera haha

Thanks! Glad the videos helped ya. It really is easy to do.

Thank you!

No way

Thanks!

You just leave your ribs under a lamp for a week or what? I Smoked these at 250 how much lower you want me to go lol.

Hey thanks so much! I've been running and lifting weights a lot. Changed up the diet. Appreciate it thanks!

I don't even remember i made the video 4 years ago lol

Thanks!

Thank you!

Thanks Randy! I enjoy making these videos and eating the food too lol. No I'm not on any kinda pill or diet stuff. I just track my calories and macronutrients on my fitness pal and lift weights and run a lot now. Training for a half marathon on the fall. Thank for the compliments. I've had thoughts of doing personal training if that's something you'd ever be interested in. 🤔

I was in great shape until I had some health issues now I'm just a fat guy enjoying BBQ 😊

I'm not sure if this is an insult or compliment lolol

@@Nicks-BBQ Compliment...great beans!!

I don't think it's necessary. Those seasonings typically don't go into a bbq rub. If you're smoking chicken I think you could get away with it. Definitely not pork or beef though.

@@Nicks-BBQ wow thanks a lot for the explanation.. will try to make a chicken steak with this Rub...

Yeah I agree. Do you make your own mayo too? Make your own bread? Anything from the store is processed and lesser quality. Don't have time for that. You can follow the recipe and use your own sauce I won't be offended lol

Haha I feel like 3 years later I still got the same bottle probably expired now

Nice!

Excellent job also

I just buy the pepper from Sam's club or Costco. Try to find one thats ground but thicker. Not the powdered pepper thats on the dinner table. If you go online you can order 16 mesh black pepper and thats the correct size.

Thanks!

I totally agree!

Thanks now I know

I just stopped for you

No problem so glad the video helped!!

@Nicks-BBQ I have done about 7 cooks now from different stuff you have smoked. I will not be trying anyone else. Cooked to perfection everytime. No matter what meat !

@@newbiefishing7775 THANKS SO MUCH! MEANS A LOT BRO

I personally don't think you'd even notice. If you've ever bought a premade store rub they all have garlic. But otherwise no I don't think it would make much of a difference.

Thank you very much!

Hope you enjoy!

That's so awesome! Glad you liked the recipe :D yeah definitely gotta shred your own.

Maybe possibly just depends who's asking lol

I've Smoked so many of them both says don't know if it makes a real difference on the pellet grill. Maybe offset it does

Kudos to you! I have not mastered temp control on the Weber Kettle. I've tried but I normally only have used it to do hot and fast cooking.

@@Nicks-BBQ If you can not get slow and low, use regular, not lump or hardwood. The big secret is not to start a lot of charcoal and try to choke down the air with bottom vents, but to just use enough to get the heat you need. Start the fire and when it nears required final temp slowly shut down bottom air. Keep some records of how much you need to get to the temp you want. Add as required once per hour. For me it was 4 lumps per side per hour. Meat was centered with indirect heat on each side. Good luck

Yeah I got some oven mits now lol

Lol

Keep heat on after cooking. Scrape bits off. If dirty pour some water on and keep scraping. Dry with paper towel then lightly oil and wipe all over with paper towel. It's the same as a cast iron skillet

With what do you scrape it with ??

Blackstone sells all the products you need to use their griddle. If you go to their website they sell a scraper for it. Along with the burger press and what not. If you're near a walmart go to the grilling section and they have a ton of stuff to buy for the Blackstone. If none of those are available to you, use a metal spatula that you'd use for flipping burgers.

Thank you!

Thank you so much!! I have been trying to be healthier just about since I ever started this channel 4 years ago. I've gotten more serious in the last 18 months. I'm filming more videos as we speak! Next up brisket burnt ends! As long as it turns out good hahaha

@@Nicks-BBQ LOL I'm sure they're going to be great! Dude, I smoked some chicken leg quarters....holy crap. I used that raspberry chipotle barbecue sauce to finish them off...freaking great 👍

Wow nice! I've been wondering how that sauce would be on chicken. I've only had it on pork so far. Got the burnt ends on the smoker along with a pork butt and I'm brining some chicken for tomorrow. How do you like the new vids? I pay a guy to come film now. I think he does great getting the footage!

@@Nicks-BBQ can't wait! I think he's doing great. Looks very professional 👍

That's awesome! Ask me a question whenever you want.

@@Nicks-BBQ thanks

Hahaha love it

Appreciate it!

No problem!

Thanks

I have had a few people mention that. I don't even notice it while I'm making the videos. I should just stay wearing handcuffs maybe. That'll do it!

@@Nicks-BBQ haha

What do you mean by clean? Wipe the grates? Clear all the ash from under the drip pan?

What made it worse is the time you took to type out the comment. If you call customer service we can try to get you a refund.

I don't always brine chicken when I smoke it. Don't think it's necessary all the time. Will it help make it more tender? Sure. It also adds a lot of time and prep to the recipe. Which is why I sometimes omit that step because I don't think it's crucial. Not overcooking the chicken is what's crucial. As to your other comments. There are many methods to get to a cooked whole chicken. If you want to tuck wings and tie legs go for it. My goal here was to show you seasoning and flavor and method. Hope this helps. As for the pitboss comment I've noticed it's not accurate.

Ita different each cook. You need a good probe to be sure it's cooked good. Last time at 250 to 275. It'll probably range around 2.5 to 3 hours or so.

Great idea. Thanks so much!

Thanks