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Thank you, sir

Thanks 👍🏾

It was pretty tasty sir,thanks for watching 👍🏾 Pulled chicken sounds good.

Monday, i went live, and the video is posted....that's why you have to hit the notification bell 🔔 so you know when I post or go live.....thanks for watching.

Yessir, thanks for commenting. I think that is rule number one....learn your pit. I don't know why people modify things without trying them out first. Take a look around the channel,if you haven't already.If you see something you like,hit the like button,and a subscribe would be greatly appreciated. Thanks for watching and commenting.

@@SansulanPine Anytime, just let me know

@re7206 Yessir, I remember you said that you were going to purchase a Pecos. I am glad that you saw some inspiration in my videos. That means a lot, and comments like this make me want to keep making them. Smoking meat on an offset is an art. You did the right thing by learning your smoker and how it likes to run. In order to be a pit master you have to know your pit. It's been a while since you left any comments. Hopefully, you have been keeping up with my latest videos.Thanks for your time.

@BentonQuest Thanks, man...I appreciate it. Thanks for subscribing 👍🏾

@@hillbillybbq Thanks man

Greatly appreciated, sir. Have a look around, I hope you find more videos you like 👍🏾 Don't forget to share and hit the like button.

@@seantbr2019 Awesome, thanks for commenting.

Thanks, Mrs . Lady 😍

@@ParisAnja Thanks so much. Like, share, and subscribe....thanks

Yessir,if you pick the right piece of meat with a proper amount of fat,the fat is all of the moisture needed. That is if you keep your temperature right,so you don't evaporate the moisture before it renders. The most important thing you can do as a pitmaster is to learn your smoker. That is what you do to produce great food,not modifications. I really appreciate you watching and commenting for a year.When I see my subscribers return and watch, it makes me want to keep the videos coming. Thanks 😊

Thank you, sir

@bamaingaoutdoors153 I appreciate it, man. Thanks for watching and commenting. Stay blessed.

@MileHighGuyBBQ You are absolutely right, sir,and thanks for watching and commenting. You should give it a try 😉

@@correctionalofficer4lockdo763 Yes,I see it all of the time. Thanks for watching 👍🏾

@@correctionalofficer4lockdo763 😉

@@genther6668 It was a great compliment to the chicken,especially blended with the Sriracha 😋 Thanks for watching and commenting

Thanks man 👍🏾

@genther6668 I'm glad to help, sir. I really appreciate you watching and commenting,that is what keeps me motivated to keep posting. There's more to come, so stay tuned.

Thanks, man, and I am glad you put a whipping on that pork butt and didn't let it whip you, sir.👍🏾I'm glad to help anytime. Small adjustment on the damper makes a big difference. Keep watching,I try to drop little gems 💎 of knowledge in all of my videos, but if you don't watch the whole thing, you will probably miss the knowledge 💎 Cheers🍻

They were definitely tasty, and the bark was fantastic,thanks for watching and commenting.

Thank you, sir,and thanks for watching

Smell the love?

Thanks 😊 If you didn't already, you should watch the video of how I made them. The link is in this video. Just push the ▶️ button. It's the 3-2-1 method if you haven't heard of it. This was my first time trying that method of smoking ribs. Thanks for watching and commenting.👍🏾

Thank you 😊

Thanks for watching and commenting

Thanks,I appreciate you watching

Awe, thanks, man

👍🏾

😍

You do know that there's cornbread under the cabbage, right?😋 I love good cornbread, too. Thanks for watching and commenting

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