HuffDaddy BBQ

Пікірлер

@RayBaker-ue4ej Ай бұрын

Thanks for the heads up on the chicken skin never knew this. Thank you appreciate it.

@danielgikher 2 ай бұрын

Do you also do this with turkey??

@HuffDaddyBBQ 2 ай бұрын

@@danielgikher Absolutely. You just have to be extremely careful with food safety as turkey is highly susceptible to food borne illness when inside the danger zone.

@danielgikher 2 ай бұрын

@@HuffDaddyBBQawesome. Will try. Ty

@Hvac-tx2bt 3 ай бұрын

That’s a thermometer not a thermostat

@derekcharles3515 3 ай бұрын

Nice vid, good chicken. Been doing boiling water trick for years. What it actually does is to break down the protein bonds in the skin making it easier to render. Anyways, good skin is my favorite part of chicken and turkey.

@markreddoch6047 5 ай бұрын

Thanks, great information.

@marcosgonzalez6545 6 ай бұрын

I was stressing my son's wedding. Never thought about a cook timeliness schedule. Good stuff bud! Thanks

@PaulWilliams-b2v 6 ай бұрын

Awsome job

@TheBry_Guy 6 ай бұрын

Just cooked my first chicken in the PBC. was divine. I completely agree with your "dont tight wrap it" for the resting. My skin was crispy (maybe not as crispy as yours) but after a tight wrap, it was all wet. Only the wings and leg tips survived. Very tasty, just not crispy. I will try your method next time!

@andrewoakey311 8 ай бұрын

Awesome video very informative it's a shame I live in wales

@genesmith555 8 ай бұрын

I have watched several videos on how to grill a tenderloin. They are mostly like a half hour and you need stuff like a $900 grill and a lightsaber. Your video shows what to do in a quick and entertaining way. Thanks!

@rickyavner 9 ай бұрын

Job well done

@ToolWrangler 9 ай бұрын

LOVE this T-Shirt!

@richardbahdo2334 9 ай бұрын

Incredible!

@mechadsey 9 ай бұрын

Pretty much exactly what I do also. The biggest advice I have is do absolutely everything you can ahead. Even if it seems like a small thing that is easy to do day of, do it ahead. Open cans, bottles, prepare garnish, cook anything that will reheat well.

@bbbvvhk 10 ай бұрын

We call that a turkey from where I'm from.

@laurenhart584 10 ай бұрын

Decadent!! Just add scallop potatoes Where is the cowgirl the girl🤠. #bootsandsaddleretreat. Time to grill!!

@kerkibub6173 10 ай бұрын

New subscriber here... you still making videos?? This was a good one!! Can't wait to try

@HuffDaddyBBQ 10 ай бұрын

Thank you. I’m trying to get back to making them but things have changed s little in my life. I hope to start content again this spring. Thank you and stay tuned.

@kerkibub6173 10 ай бұрын

I just joined the pit barrel fam and I am LOVING IT!!! Came across this video and it literally has me making a grocery list to try this out. I can totally understand life changes!! I hope everything works out well for you. I will be ready to see another Banger video to get this Newbie making something else for weekends to come!!

@bbulliard 10 ай бұрын

great idea 250 1hour, 400 2nd hour

@Garbana548 10 ай бұрын

thats amazing way to make it

@zshell-thomas2358 11 ай бұрын

Great practical info! Thank you.

@Captainsbbq Жыл бұрын

Great video and lots of tips.

@MYCHENNEL371 Жыл бұрын

I will add subtitles in only 10$

@rfaux47 Жыл бұрын

Can I keep cooking it at a low temperature to get a bite thru skin rather than crispy?

@HuffDaddyBBQ Жыл бұрын

Potentially. The fat would have to render all the way before you would achieve that bite through skin and you would run the risk of overcooking the meat.

@welovedji1116 Жыл бұрын

From a catering perspective. Get a Warmer cabinet, it cost 100-300$, it will give u a peace of mind. You can hold food in it up to 18 hours at 150-160f. You can store all your meat in it. All meat can be done 12-18hours before serving, and u can go to sleep before GO TIME! Thats the first tip everyone that get a smoker should get! I promise you, no1 guest waiting for food bcuz u have to rest 1-2 hours, with a warmer cabinet you are so flexible, everything hold in there 6-18 hours is delicious <3

@melaniem5971 Жыл бұрын

So good! Thank you!

@melaniem5971 Жыл бұрын

Wow! Finally found cooking/smoking for a crowd! Thank you!

@cahoonm Жыл бұрын

where are the links/ ythanks

@todd3090 Жыл бұрын

Tried both sides?

@paulcoffey7219 Жыл бұрын

That is a great tip thanks for posting

@scotthorn8807 Жыл бұрын

Fantastic video...Thank you

@RonOnTheGrill Жыл бұрын

This popped up in my recommendations feed, and that title made me click in. Great tip! The chicken looks amazing. I love that you introduced a technique used by other cultures. I haven't had much of a problem with rubbery skin so far just by using higher heat, dry skin or dry brining. Higher temps do a good job of melting that fat from under the skin. But it's always cool to have another technique in your arsenal. I'll be trying this one soon, thanks for the tip!

@mariapagan9348 Жыл бұрын

Those look delicious 🤤

@hermanreynolds5452 Жыл бұрын

NO BUD LITE

@charcoalwoodfire Жыл бұрын

This video really helped. Thanks for the great information.

@Addison2580 2 жыл бұрын

Great video! Can’t wait to try. Thx

@MimiKeel 2 жыл бұрын

People, PLEASE wash your chicken. Use vinegar & water or lemon/lime juice & water. There's slime, fat, feathers, blood and tiny bones (after cutting). Salt helps remove the slime and the yellow pieces of skin. For safety, just clear the sink area, then clean the area with bleach after washing the chicken. Nice video. Looks yummy. 😁

@dennishodson990 2 жыл бұрын

Got a big one at Costco today for Christmas day. Your recipe sounds great (AND EASY)! I will be trying some (alot) of COAL PLAY on it before your Sludge is applied. BBQ All Stars pointed me to Melissa Cookston's seasoning. Going to try it. Wish me luck, my second smoke after a pork loin.

@Proaming323 2 жыл бұрын

Great job! I’m going to try your method this week! TY for posting!

@modeljetjuggernaut4864 2 жыл бұрын

Awesome

@humai771 2 жыл бұрын

I have received 2 sets of probes as replacement but still have not received any level of accuracy if 10 degrees is close enough your good to go I can’t do that

@jamietriest8129 2 жыл бұрын

You know you shouldn't put chicken on a wooded board?

@HuffDaddyBBQ 2 жыл бұрын

Incorrect. Look at FDA guidelines. It is perfectly acceptable to use wood cutting boards with raw poultry as long as you either a) keep it separate from use with other items or b) follow correct cleaning and sanitation procedures. Plus this is a bamboo cutting board, which is actually harder and less porous than other types of wooden boards. Here is a link from the USDA for reference. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cutting-boards

@bonzo1928 9 ай бұрын

Paranoia, I am from Africa and as long as there is a good clean up, no worries...I was brought up with one cutting board, never got sick ever.....

@pauldenino5644 2 жыл бұрын

STOPPED WATCHING AT IQ 60

@jwhome9319 2 жыл бұрын

Fabulous! You can feed an army with that tenderloin!!

@satanpuncher06 2 жыл бұрын

Remember when a brisket was 60.00?

@davecowan4174 2 жыл бұрын

Excellent video. Thank you. I have been struggling with the skin. I have been dry brining overnight or even for 2 days with salt and baking powder but without a good result. I have heard of the boiling water step. Now that I have seen you do it, I will definitely try it next time.