Myron Mixon King of BBQ!!! Thanks for the quick lesson on chicken! Looking forward to trying this! Brisket is on the menu tonight!!
@darin2 Жыл бұрын
Well it's a good video but you really should have filmed the entire thing, showing the finished product and how you prepared it.
@easybackyardbbq Жыл бұрын
Hey Myron. Good to see you back on KZbin. The king of Q
@anthonygiordano6341 Жыл бұрын
So good to see you back here Myron. You are the king of barbecue!
@tpcdelisle Жыл бұрын
First here and great to see you. You were my wife's first bbq team to ever judge at the Hatchie Hollow Hog Fest. What an experience for us. You are the real deal and a class act.👍👍👍
@Ryan-xq3kl Жыл бұрын
I started learning too BBQ this year, youre an absolute legend. Keep killing it!
@terryhelms1578 Жыл бұрын
Makes me happy you came back! If i would have known you just need to be ask to post video i would have done that long time ago, keep doing , it's for my better bbq education. thanks for all your video's
@cmreagin Жыл бұрын
Glad you are back to making videos
@Bagman23104 ай бұрын
Good lord buddy doesnt give a rip about contaminating all his stuff with raw chicken hands
@vvansuch640611 ай бұрын
Can you please post the second half of this video? The finished product and the cooking temperature? Thanks.
@frisciat2 ай бұрын
Hey Mr. Mixon, how do you avoid burning the sugars at 3.25 in your rub? is it because its sitting in the broth in the pan?
@StonedRambo0127 күн бұрын
Video gave me blue ballz
@JoshKnicely25 күн бұрын
Best way to describe this.
@tpack670 Жыл бұрын
Still waiting with baited breath.🤣
@rangerdoc10295 ай бұрын
How long did they take to get to 190
@TheGempster11 күн бұрын
wheres the finished video?
@bretmilan9977Ай бұрын
I followed the recipe here, but with the 4 hour brine, my family thought the chicken was too salty. In the future, should I reduce the amount of salt in the brine, or brine the chicken for a shorter period?
@JoshKnicely25 күн бұрын
Could it have been the salt content in your rub? I didn’t think the brine would impart THAT much salt, but I could be wrong.
@SanJoseDale Жыл бұрын
What temp did you cook at?
@bradwies40367 ай бұрын
He said 325* Fahrenheit
@Chef_K236 ай бұрын
I smoke mine at 225 @olstinskedale11
@keenankong853711 ай бұрын
Temp, time, finished product? Come on Mr Myron
@Andrew-ik6fs5 ай бұрын
He set it to 325°F and took them to 190°F. Not sure how long it took though, I’d guess around 1.5 hours since thighs are pretty thin.
@jordansmithson960227 күн бұрын
That's not smoking.... it's basically braising in a smoker. But the temp is too high for proper smoke adhesion. A little might rub off, but I doubt it's would do much for the flavor.
@brettm54194 ай бұрын
What's the point of wearing gloves if you're just going to contaminate everything anyway? 🧫