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- Просмотров 557 801
Pit Smoke
США
Добавлен 27 мар 2013
Hello! My name is Charley, and I'm just someone who enjoys Grillin, Smokin, and Barbecue'n pork, pork ribs, beef, chicken, burgers, and everything in between. I'm by no means an expert or professional nor do I claim to be one and I do this out of pure enjoyment. You will see, hear, and witness mistakes, and I may forget something or add something extra. But through it all, I very much enjoyed it and I hope that you too enjoyed it. I would very much appreciate it if you would hit the Like button and if you haven't already subscribed please consider subscribing and hit that bell for future notifications!... Thank you so much for stopping by!
Dill Pickle Juice Marinade And Butterfly Chicken Breast
I am using a Dill Pickle Juice Marinade For Butterfly Chicken Breast and grilling them on the Pit Boss Austin XL Onyx. (The video is a bit out of focus at the grill, Sorry about that. Operator error)
Ingredients:
1.5 cups Dill pickle juice
2 tablespoons brown sugar
1 teaspoon black pepper
1 tablespoon minced garlic
I marinaded four skinless chicken breasts for about an hour, but, the longer the better. I think 8 to 24 hours is best.
I placed them on the grill, brushed butter on each side, and used SPG and a pork and chicken rub. They are ready when the internal temp reaches 165°
Please Like and Subscribe!
Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
-------------------------...
Ingredients:
1.5 cups Dill pickle juice
2 tablespoons brown sugar
1 teaspoon black pepper
1 tablespoon minced garlic
I marinaded four skinless chicken breasts for about an hour, but, the longer the better. I think 8 to 24 hours is best.
I placed them on the grill, brushed butter on each side, and used SPG and a pork and chicken rub. They are ready when the internal temp reaches 165°
Please Like and Subscribe!
Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
-------------------------...
Просмотров: 70
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Thank you for sharing your recipe with us, Charley. Stay safe and stay cool
Thank you for stopping by and watching Sean! Have a great day!
They don't use a sourdough starter?
@@HeathaFeatha222 I don’t know if they do or not. This copycat tastes like theirs. Thank you for watching!
@@PitSmoke ok I'm gonna try. I love their bread so I'm excited! Thanks for sharing 🤍
Looks delicious!
Thank you for stopping by! Have a great day!
The chicken breast is so beautiful and yummy, thanks for sharing your interesting cooking video
Thank you! It was delicious! Have a great day!
Love chicken and dill pickles how could I go wrong. Thanks for sharing.
Me too, I love both...it must run in the family...lol
Who would have ever thought? It does sound pretty good, and it looks pretty good too! Nice looking cook here Mr. C.!
Thank you, Paul! It was really good! Thanks for stopping by and watching! Have a great day!
This is a winner Charley!! Delicious video Bud!
Thank You, Rob! It was delicious! Thank you for stopping by and watching!
I have always failed at making these but now I am confident with this recipe that I will be successful. Thanks!
These turned out great and were delicious! One of our favorites. Thank you for stopping by and watching! I hope you have a great day!
That chicken looks great. I like the dill pickle brine idea. Going to give this a try. Hope all is well my friend.
Thank you, Rob! They were delicious! And the yellow squash and zucchini hit the spot. Have a great day!
Great looking burgers! My husband just bought this pellet grill today, and I wasnt so sure I wanted to try burgers on it. Definitely less suspicious now!😆
@@caseyd3043 This grill is awesome. These burgers turned out great! Thanks for watching and happy Grilling/Smoking👍🙂
Nice. I just got the same smoker want to try a brisket soon. What was the total time of cooking?
It took around 13 to 14 hours total time. When the internal temperature stalls (around 160°), I wrapped it in tin foil to finish it to 202° internal. Thank you for watching!
Just got the Austin XL Onyx for a steal at Walmart!
Thats great! I believe you will like it! Good luck and have a great day!
How long
See the full video here: ruclips.net/video/NnDdfotPSt8/видео.htmlsi=yLCMzSYpv7RbiVp- time and temps are also in the dsicription. Thank you for watching and have a great day!
Just bought mine this past Saturday! Looking forward to many great cooks on it. Appreciate your video 🤘🤘
Congradulations!! This is a really nice smoker/grill and searing mechine. It took me a bit of getting used to after using my vertical smoker, but patients along with trial and error it iI have figured it out and still learning it. Thank you so much or watching and I hope you enjoy your new Pit Boss Austin XL Onyx! Have a great day!
I need one of those speed mixers 😂
The speed mixer work well, but, I feel like I did it all by hand🤣😂
I'm trying to take notes but I don't see where you say how much water?
If you are talking about the pan in the smoker, I always keep it at least 3/4 full throughout the cooking. If you are talking about when I run the meat through the food processor I add just enough to help the processor work making the meat thick and smooth. Take another look at the video where I am loading the sausage stuffer, Thick enough that it's not runny and will hold together but smooth. I hope this helps. Thank you so much for watching. Have a great day!
Looks great going to try it.
Give it a try! Hope you like it. Thank you for watching and have a great day!
Looks delicious 😋
Thank you, they were😋
This is all new and interesting to me. Something I actually have never even thought about doing! Nice video!
Thank you, it was new to me too. I thought I would give it a try and will get better through trial and error. Sorry, it took so long to reply. I normally reply from the video, but didn't see your comment until I opened the studio comments. Thank you for stopping by! I hope you have a Blessed Day!
Love chops and these were cooked up just right. Thanks Charley!!
Thank you, they were delicious! Thanks for dropping by!
Do you know if Schlozky’s uses the same dough for their pizzas?
I don't know if they do or not. Thank you for stopping by and watching!
You have to experiment sometimes. Press is a great idea. Thank you for sharing this with us, Charley. Stay safe and stay cool
Sorry it took me so long to respond Sean. It does really good for making pressed lunch meats and is really easy to use. Thanks for watching!
Sopapillas look great, I grew up on them, to this day they remind of my mom and dad❤️💗!!
I love them and wish I would make them more often. Thank you so much for stopping by and watching! I hope you have a great day!
very nicely done👌👍😎 looks great👏✔️😋
Thank you for watching, Charlie, and have a great day!
awesome 🐽
Thanks for watching👍
Thank you it still looks delicious. We all learn by trial and error. Keep up the good work!
Thank you so much for stopping by and watching! We indeed learn by trial and error. I hope you have a great day!
Well, it looks like it worked, Charley! As for the flavor, I'm sure you'll nail that down, and the sandwiches from this will taste great!👍😋😋😋
Thank you, Kevin! It is good and will make great-tasting sandwiches, but I didn't get the flavor I wanted. I think I left out too many ingredients in trying to make it healthier..lol Have a great week Brother!😋👍
Thanks brother
I'm glad you liked the video! Have a great day!
I would have smoked for 2 hours at 150 then finished at 190 until the internal temperature reaches 160 degrees. Also keep a pan of boiling water in your smoker to prevent wrinkling (Replace water when it cools too much. this keeps your moisture level high)
That's the wonderful thing about recipes. Everyone can make it the way they want. As for a "boiling pan of water," there is a large pan at the bottom with water added throughout the cook. It will "not" cool down being over a fire. The temps I used were perfect. Thank you for stopping by and watching...I hope your recipe goes as good as mine did. Have a wonderful and blessed day!
Just jumped on RUclips to look for hominy ideas and definitely doing this recipe, thanks!
Thank you for stopping by! I hope you like it. Have a great day.
That’s right Charley. Nothing like mommas home cooking or an aunts home cooking. Delicious! But this looks real good.
Ohhhhh it is😋
Thank you for sharing your cooking process!
You are very welcome and thank you for stopping by and watching! Have a great week.
I love Kent's channel, and sad about his great and favorite dog passing away. Pork chops on the Pit Boss, something I have thought about but never tried,... I may do this as well! Thank You Sir, and as always, God Bless You!
Yep, he has an awesome channel and you can tell he loved that Beagle. Try those pork chops on the pit boss, they will be good. Have a great day and God Bless you!
This is something I have been thinking about doing for a long time, and you did it to PERFECTION! Thanks for the greatness Mr. C! God Bless!
Give it a try, it is easy to do and they always turn out great! Have a great day!
I loved this video from start to beginning! God Bless, and thank You God for the great Pit Smoke food!
Thank you for stopping by and watching! These were delicious. Have a great day and God Bless.
Well now those look delicious. We love burnt ends. Never thought about doing them like that. New recipe to add to my BBQ list. Thanks for all the tips.
Thank you, they turned out great and really delicious. Hope your weekend is going well and God Bless.
Thick hardy soup delicious yes pleaseeeee 🙏💯👍
Thank you for stopping by and watching! Have a great day!
Hey that's a good idea thanks for taking us along! Those looked really good!
Thank you, Mike! These turn out great every time. Have a great weekend my friend!
The way of cooking looks great and mouthwatering pork loin
Thank you, It is definitely delicious! Thank you for stopping by and watching.
Those turned out great Charley! I could gnaw on a couple of them bones...Duke would too!👍
Thanks, Rob! Those bones had enough meat left on them to get a two or three bits off them so I thought, what the heck. It all turned out really good! Have a great weekend my friend!👍
Oh, those look so good, Charley! It's been a long time since I've done these. So, I know how tasty they were! Awesome cook!😋😋😋
Thank you, Kevin! They are delicious for sure. Have a great weekend brother!👍
That was a great way to do burnt ends. I can't say that I've seen it done with bone in port ribs but great technique. I will definitely be trying this out because our grocery store has country style "ribs" for cheap all the time. Those looked sooooooo delicious 😋
This works out well! Plenty of marbling to help the flavor that makes for delicious burnt ends! Have a great weekend!
Looks absolutely delicious, Mr Charlie. Awesome cook .👍💯🍺
Thank you, Ron! They were delicious! Have a great weekend!👍
Great video Charlie! Looks delicious!
Thank you, Mike! This made for a great meal! Have a great weekend!
Hope you are having an amazing summer my friend 👍
Thank you! I hope your summer is going great as well! Have a great weekend!👍
Looks delicious! Thanks for sharing! New sub here!
Thank you and welcome! These turned out fantastic! You have a new sub as well my friend! Have a great weekend!
Wait so after the cooling process, they go into another jar for storage in the pantry?
No, I said to remove the ring from the lid before placing it into the pantry for storage. If you have a good seal on the jars, you don't need the ring to keep it sealed. If you have a good seal you can turn the jar upside down and the lid will not come off. With the ring off and a jar goes bad and comes unsealed you want to throw it out. I hope this clears things up for you. Thank you for stopping by and watching and have a great weekend!
Hi :) How to cook the hotdogs without smoker or any fancy expensive equipment, and without using cure?
Thanks for watching! Have a great day!
@@PitSmoke you didn't answer my question. 🤔🤔🤔
@@godschild5587 It may be because I can't answer your question. This is how I've made them, and I have never made them without using a cure and I've never used other cooking devices. This is the only way I've made them. But, if you use your oven I would guess you would use the same procedure. Using the cure is up to you. You might want to refer to the National Center for Home Food Preservation nchfp.uga.edu/#gsc.tab=0 or check out others on RUclips who also make homemade hotdogs. I hope this helps. Have a great day!
Looks awesome, putting mine in foe the first time tonight. Its an 11 lb sp im worried about it hitting temp too soon. How long did you smoke yours for before it hit the stall and how long after the crutch wrap until it was at temp?
I believe it was on for about 6 hours at 250° I look for an internal temperature between 155° and 165°. I wrap it and go for an internal temperature of about 202°. Take if off and let it rest for 30 minutes or so and then slice into it. I believe the total time on this brisket was around 9.5 hours. Thank you for stopping by and watching! Good luck and have a great day!
I got on RUclips university and found the perfect video.
The pulled pork turned out perfect and tasted fantastic! Thank you so much for stopping by and watching! Have a great weekend!