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Пікірлер
@cmack98 Ай бұрын
Oh hey...look at me. I'm a big bad barbecuer that travels all over the world barbecuing....yet this channel hans't been updated in two years. You suck Brant (miss you bud). Gimmie an episode 31 homie!!!!
@vadimc2144 2 ай бұрын
Those onions look amazing. Gotta cook some myself one day
@PigginWhiskey 2 ай бұрын
Let me know how they turn out!
@ruthlessgoat3702 2 ай бұрын
Not a trim, but a massacre.
@janamerican 4 ай бұрын
Nice video! ❤❤❤
@DiCEVideos 5 ай бұрын
3 years later and such a good episode. Best part is patting the mixture in the pan.
@fredstevens129 6 ай бұрын
5:16 they have these things now called "tongs." LOL
@PigginWhiskey 6 ай бұрын
I prefer nature's tongs! 🤏
@fredstevens129 6 ай бұрын
we? Who is we? There's only one guy here.
@kucus503 7 ай бұрын
Man I'm trying this Saturday night for the fight..Haney vs Garcia. Thank you brother. 🤝
@PigginWhiskey 6 ай бұрын
Let me know how it turns out!
@kucus503 6 ай бұрын
@@PigginWhiskey So I smoked the rice just how you told me to do it...The only thing I did wrong, was not make enough....Man that rice was soooo delicious. My family love it...I smoked 1 pan of it along with some chicken wings. Combo was awesome. Also won a little money because I bet Garcia on Prize picks...Again thank you for sharing.
@PigginWhiskey 6 ай бұрын
@@kucus503 That's great to hear! Now I have to make it again with wings!
@tueredavis 8 ай бұрын
You lost me with the carrots
@PigginWhiskey 8 ай бұрын
There're no carrots in the gumbo. The carrots were part of a mirepoix for making stock. Standard issue French technique. But if it's not for you, I completely understand.
@CARBONFIBER-f9m 9 ай бұрын
Looks Tasty
@deshawndaniel3030 10 ай бұрын
Texas in every way !
@themeatstall9001 10 ай бұрын
I just subbed to your channel. Great video brother
@PigginWhiskey 10 ай бұрын
Thank you!
@jimswanny1193 11 ай бұрын
Would that also be called the “ copa “ muscle? The one used to cure capicola ?
@PigginWhiskey 11 ай бұрын
Sort of. If I'm not mistaken I believe the coppa is a group of muscles that include the money muscle and what competition cooks refer to as the tubes. Which are situated behind the money muscle.
@jimswanny1193 11 ай бұрын
@@PigginWhiskey thank you
@JohnHobbs-yx2so 11 ай бұрын
Very nice demo and great looking finished product
@PigginWhiskey 11 ай бұрын
Thank you!
@JLang-bn3hs 11 ай бұрын
Those elastic “twine” give off a bad flavor. Cotton twine for me and 145 degrees. Rest for 40 minutes and it will reach proper temp.
@PigginWhiskey 11 ай бұрын
I absolutely prefer twine! Those were what I had on hand and were free. Check out my Green Chile pork loin video for a demonstration on trussing with twine! kzbin.info/www/bejne/h3jXo4SiiJKUesk
@fivebonds 11 ай бұрын
You should add chicken stock to the recipe. I checked the recipe to make sure I had all the ingredients a few days ago, but after watching the video again, I just realized you added chicken stock too. Do you cover with foil the entire time? It looked like when you initially put it in, there was no foil, but when you did the first baste, there was already foil.
@PigginWhiskey 11 ай бұрын
Thanks for the heads up, sorry about that! I lightly tent the bird with foil the whole time. In my stick burner, the top of the bird gets blasted with heat/smoke traveling to the stack, the tent just makes the color a little more even and keeps it from getting too dark.
@jasongilmore4507 Жыл бұрын
You said to wrap the bird with bacon after 3 hrs but what temp bc I’m using a different size turkey. Thanks
@PigginWhiskey 11 ай бұрын
Essentially you are trying to time it so the bacon only cooks for 2hrs max. After that the bacon will start to turn too dark. You can do a search for approximate smoke times for your size of bird and subtract an hour and a half from the total cook time, that will give you how long you should smoke before the wrap. Let me know how it turns out!
@gregvetter5070 Жыл бұрын
Best de-boning video I've watched. I have my turkey, I'm goin' in! Thanks.
@shonky94 Жыл бұрын
You were just using that bottle of Pappy 23 as a prop, right!? 🫣 It had to of been a refilled bottle with something cheap lol
@PigginWhiskey Жыл бұрын
Haha, good eye! I have two full bottles and an empty bottle that I drank. The empty bottle gets refilled with Buffalo Trace for those that don't know the difference! 😜
@TechBearSeattle Жыл бұрын
Regarding the leg tendons: I grab them with a pair of pliers, hold on tight, and pull. Works like a charm.
@cesarvelasquezz Жыл бұрын
what was your total cook time? I know you mention two periods of 45 minutes.
@PigginWhiskey Жыл бұрын
So after the 2 periods of 45 mins, you then cook to doneness of 155. That final number will depend on the size of the bird, which could be anywhere from 20-45 mins or longer. It's a lot of work, but in my opinion makes the best bird I've ever eaten.
@cesarvelasquezz Жыл бұрын
WOW!! Your turkey looks awesome.
@PigginWhiskey Жыл бұрын
Thank you!
@ieatstuff727 Жыл бұрын
I would die for one of the onions
@catlady8324 Жыл бұрын
5:28 Hi cat! 🐈⬛ What is that strange writing pointing towards the kitty?
@mikejanson1939 Жыл бұрын
Got a question. Could u brine in the white sauce and then cook chicken and use a new batch of white sauce at the end for eating?
@mikejanson1939 Жыл бұрын
So the thumbs up means a yes?
@PigginWhiskey Жыл бұрын
I don't see why not, in fact it would be an interesting experiment. However I think it would be considered more of a marinade rather than a brine. Let me know if you try it!
@earniejohnson8040 Жыл бұрын
I am 2 years late to the party, but let me tell you this absolutely made my mouth water, brother. I am making this TODAY!!! I am a lover of all things smoke, onion, bone marrow and cheese. This hit me right in the teeth!!! Excellent!!
@PigginWhiskey Жыл бұрын
Thanks man! let me know how it turns out!
@catlady8324 Жыл бұрын
How did it turn out?
@fredstone9016 Жыл бұрын
Tried out the trim. Over trimmed the money muscle just a tickle but still turned out wonderful. Would definitely use it in a comp. 👍🏻
@PigginWhiskey Жыл бұрын
Glad it worked out! I sometimes make it look easy simply because I've done it hundreds of times. But you'll master it with a few more tries.
@FloridaHeat101 Жыл бұрын
Wow, that looks amazing! I’m going to try out this technique. Thanks for the vid.
@PigginWhiskey Жыл бұрын
Thanks for watching! Let me know how it turns out!
@fredstone9016 Жыл бұрын
Great vid!!! can't wait to try this prep style! Gotta say the whisper in the end is creepy, jo bidun sniffing kinda creepy. haha
@PigginWhiskey Жыл бұрын
Haha, thanks for watching, let me know how it turns out!
@steelcrusher Жыл бұрын
👍👍
@justcookthedamnfood Жыл бұрын
Looks great, I love dirty rice. You need to get back at!
@HumanNumber-nn7lv Жыл бұрын
So Mississippi delta cuisine is essentially prison “spreads”?
@PigginWhiskey Жыл бұрын
Thank you for watching!
@dhopjr57 Жыл бұрын
and healthy
@PigginWhiskey Жыл бұрын
Exactly!
@Rally825 Жыл бұрын
Dude! I just discovered your channel and subscribed. The ingredients getting "well done" was hilarious. (And I can relate....)
@PigginWhiskey Жыл бұрын
Haha, thanks! Welcome aboard!
@rchavez1840 Жыл бұрын
I saw on another video they dipped it in the sauce and put the chicken back on. I noticed you sprayed the duck fat. They said the mayo combats the rubber skin issue and issues the flavor into your chicken.
@PigginWhiskey Жыл бұрын
That’s interesting! I only speculated that’s what happened but it makes total sense! I can see the oil in the mayo working very much like the duck fat!
@hamedd3396 Жыл бұрын
looks great thank
@PigginWhiskey Жыл бұрын
Thank you!
@92skeet49 Жыл бұрын
Subbed great job yall.
@PigginWhiskey Жыл бұрын
Thank you!
@LT72884 2 жыл бұрын
interesting how everyone prepares their smoker differently. Sometimes i just use straight lump to get a lighter smoke. other days i throw the wood on, like you did, and then wait 5 minutes or so until i see thin blue smoke or no smoke. My taste buds can not handle alot of smoke flavor so i always have to go light haha. we did this turkey for thanksgiving 2022, but just in the oven and it was very delicious.
@PigginWhiskey Жыл бұрын
I find that the method of using the charcoal as the main heat source and adding a 1-3 wood chunks allows you to control the smoke flavor more to you're liking.
@rudestrudedog 2 жыл бұрын
Awesome Turkey!
@russiaprivjet 2 жыл бұрын
How do you carve while keeping the bacon in place? Toothpicks? I was looking for a “nice looking” solution
@PigginWhiskey Жыл бұрын
Carving is indeed difficult, I usually carve it then I remove the bacon pieces and save them for my post-Thanksgiving turkey sandwiches.
@abelgutierrez1091 2 жыл бұрын
Dude good job man! The techniques you did were spot on. Looks very good and bet it taste incredible. This video helped me do a smoked beef stew myself this Thanksgiving
@PigginWhiskey 2 жыл бұрын
Thanks man! Glad to hear it!
@jonjohnson102 2 жыл бұрын
Cool shit dude
@PigginWhiskey 2 жыл бұрын
Thank you!
@TheThurmanMurman 2 жыл бұрын
Looks amazing! Who dat!!! Videos are great
@PigginWhiskey 2 жыл бұрын
Thank you!
@ScottysBackYardBBQ 2 жыл бұрын
nice looking chicken and white sauce
@kevinbongard6772 2 жыл бұрын
Now the test kitchen needs to show the injection process....rubs...and cooking of the 1st place trim job Jus sayin
@PigginWhiskey 2 жыл бұрын
In the works1
@billpetrovich2981 2 жыл бұрын
Could I use stew meat instead?
@PigginWhiskey 2 жыл бұрын
If you mean the stuff that's already cut up into chunks at the store, then yes you can. But i would put them in a pan with a little stock or broth and smoke them for less time. But otherwise you can do this recipe with just about any roast at the store.
@calebkeebler 2 жыл бұрын
What temperature was the smoker at?
@PigginWhiskey 2 жыл бұрын
I cooked this at around 225-230. But this would work anywhere from 225-300. Consistency in temperature is more important than the temp itself.
@mikeg7394 2 жыл бұрын
Best butt butcher vid on youtube! I cut 3 things from the butt; a money muscle roast, a gabagool to cure or make steaks, and a bone in pulled pork roast. Trimmings go to sausage.
@bigmack2262 2 жыл бұрын
I’m dying 🤤
@katiehass4666 2 жыл бұрын
Making this today, thank you
@PigginWhiskey 2 жыл бұрын
Awesome! let me know how it turns out!