- Видео 32
- Просмотров 116 236
Brant Williams
США
Добавлен 3 янв 2020
Welcome to my channel! Here we assume you already have a a basic understanding of the BBQ basics. We want to show you what's possible beyond brisket, beyond ribs. We want to expand your repertoire and build on the foundations you've already acquired. I grew up in what I refer to as the "Crossroads of BBQ." Arkansas had its own rich, chimeric style of many regional influences. I was fortunate enough to grow up with a grandmother that cooked every single day and taught me a lot of these traditions of good ol' fashioned country cooking. Now I've inherited her cast iron and moved to the big city where I cling to these traditions. In 2015 my best friend and I started a BBQ team called Piggin' Whiskey, we've won many Grand Champion and Reserve Grand Championships, and competed in more World Championships than I can remember. But now that I've cut my chops on the pro BBQ circuit, I'm here to show y'all what I've learned from both the BBQ circuit and my grandmother's kitchen.
Smoked Chicken: Back To Basics - Ep. 30
In this video we take a look at a simple recipe for a whole smoked chicken. This recipe uses 5 easy-to-find ingredients to elevate one of the cheapest meats you can find at the grocery store. We also test out a fantastic rub from our friends over at @ChickenFriedBBQ .
1 Whole Chicken 5-6lbs.
Seasonings:
Kosher Salt - Enough to coat the chicken (about 2 Tbs)
Chicken Fried BBQ Texas Rib Grind (or your favorite peppery rub)
Glaze:
1/4 Cup BBQ Sauce (I used a local sauce that is vinegary with some heat)
1/4 Cup Bourbon
Fat Spritz:
Parkay Spray - Or something comparable like Duck Fat Spray
Spatchcock the chicken and season both sides thoroughly with Kosher salt, place on a rack and into the fridge for 3...
1 Whole Chicken 5-6lbs.
Seasonings:
Kosher Salt - Enough to coat the chicken (about 2 Tbs)
Chicken Fried BBQ Texas Rib Grind (or your favorite peppery rub)
Glaze:
1/4 Cup BBQ Sauce (I used a local sauce that is vinegary with some heat)
1/4 Cup Bourbon
Fat Spritz:
Parkay Spray - Or something comparable like Duck Fat Spray
Spatchcock the chicken and season both sides thoroughly with Kosher salt, place on a rack and into the fridge for 3...
Просмотров: 428
Видео
Dirty Rice on the Smoker - Ep. 29
Просмотров 2,7 тыс.2 года назад
Creole dirty rice adapted for the smoker. Andouille sausage infused with the Cajun Trinity and slow smoked over charcoal. Could easily be adapted to a pellet grill. This southern style fried rice is sure to impress either as a side or main dish. 1 Jalapeño seeded and chopped 3 Ribs of Celery Diced 1 Poblano Diced 1 Medium Yellow Onion Diced 3 Cloves of garlic 1 1/2 lbs of Fresh Sausage 1 Tbs Fl...
Skillet Pizza on the Smoker! DON'T MAKE THIS MISTAKE! - Ep. 28
Просмотров 1,9 тыс.3 года назад
We explore smoking a Chicago-ish style deep dish pizza in a cast iron skillet! Watch my huge screw up in almost 2' of snow! This may be one of the best pies we've ever eaten. The smokiness of this pizza far outweighs any wood-fired pizza we've ever had for sure. RECIPE: 2 Cups AP FLour 1 Packet Fleischmann's Pizza Yeast 3 Tbs Melted Butter - Melt and reserve the rest of the stick 3/4 tsp Salt 1...
Classic Beef Stew On the Smoker - Ep. 27
Просмотров 4,1 тыс.3 года назад
Classic beef stew recipe adapted for the smoker. Slow braised beef with baby red potatoes, carrots, onions and mushrooms, with a layering of beefy flavors. A basic dish designed to please the pickiest of palates. 2lb Chuck roast or similar cut of beef 2 Tbs Beef Base Salt & Pepper 1/4 Cup Flour 1/4 Cup Reserved Brisket Drippings or Similar 2 Large Carrots 2 Medium Onions 1 8oz Package Mushrooms...
Char Siu Pork Roast - Cantonese Style BBQ - Ep. 26
Просмотров 3663 года назад
Taking some traditional asian flavors and making a bone in rib roast, Cantonese style Char Siu. Cooked on a homebuilt Ugly Drum Smoker #UDS Recipe: 1/2 C Honey 1/2 C Hoisin 1/2 C Soy Sauce 1/4 C Rice Wine Vinegar, Chinese Vinegar, or Sherry Vinegar 1 tsp Chinese Five Spice 1/4 tsp Ground White Pepper 3 Cloves Fresh Garlic Crushed 4-5 - 1/4" thick Medallions of Fresh Ginger Root 1/2 tsp Red Food...
Holiday Cured Ham - Ep. 25
Просмотров 2903 года назад
How to cure and smoke a holiday ham. Great for parties or a perfect centerpiece for your next holiday dinner. Recipe: 11 lb Picnic Shoulder 1 Tbs Coriander 1/2 Tbs Fennel Seeds 1/2 Tbs Black Pepper Corns 150g Salt 75g Sugar 12.5g Prague Powder #1 Glaze: 1/4 Dijon Mustard 1/4 Cup Honey 1/4 Cup Bourbon or Your Preference 1/2 Cup Apricot Preserves Find Us Online: pigginwhiskey facebo...
Onion Smoked Onions - Bonus Recipe Smoked Onion Dip - Ep. 24
Просмотров 5 тыс.3 года назад
We explore the method of smoking onions using onion as our wood source for smoke. A brief discussion of the versatility of the smoked onion followed by how to make a delicious smoked onion dip. Great for parties! Find Us Online: pigginwhiskey pigginwhiskey Recipe: Au Jus 3 Beef Soup Bones 1 Container of Beef Stock 1 Tbs Montreal Seasoning 2 Tbs Sherry Vinegar 1 Tbs Wo...
McRib Sliders - Lovin' It Year Round - Ep. 23
Просмотров 2,3 тыс.3 года назад
Our take on the famous but elusive McDowell's sandwich. Fall off the bone ribs sauced up with actual McRib BBQ sauce! Slapped between soft buttery buns, topped with onions, pickles and a whole lot of awesome. Find Us Online: pigginwhiskey pigginwhiskey #ribs #mcrib #fastfood #sandwich #butbetter #mcdonalds #sliders
Better than Spatchcock Turkey? - A Proper Boneless Roast - Ep. 22
Просмотров 12 тыс.3 года назад
Instruction on preparing a boneless, whole turkey roast. Deboning, seasoning, tying, and how to smoke it. Cooked on a homebuilt UDS smoker. Definitely better than a spatchcock turkey. Recipe: 2 tablespoons paprika 2 tablespoons kosher salt 2 tablespoons granulated garlic 1 tablespoon FRESH cracked black pepper 1 tablespoons dried onion or onion powder 1 tablespoon cayenne 1 tablespoon dried ore...
Bacon Wrapped Turkey - Tutorial - Ep. 21
Просмотров 15 тыс.3 года назад
How to avoid rubbery skin on a smoked turkey, with the added benefit of adding fat and flavor into your turkey. We show you how to make a bacon blanket so you can use it to tuck your turkey in for a long winter smoke. We also discuss how to figure out whether you should brine your bird or not. Injection Recipe: 1/2 Cup Bourbon 1/3 Cup Maple Syrup 1 Stick of Butter 1 Container Chicken Stock 1 Tb...
Gobbler Balls - Turkey Meatballs, Stuffed with Swiss Cheese, Wrapped in Bacon - Ep. 20
Просмотров 3413 года назад
Turkey meatballs, stuffed with Swiss cheese, wrapped in delicious bacon, and smoked on the smoker. These spicy creole balls make the perfect meatball hoagie! INGREDIENTS: 1/2 Block of Swiss cheese 1/2 Package of bacon 2-3 lbs. Ground turkey 85% lean 2-3 Jalapenos Tony Chachere's Creole Seasoning Wooden Skewers Dijon Mustard Hoagie Rolls Hickory Chunks for the smoker Find Us Online: instagram.co...
Black Garlic Texas Style Brisket - Including How to Make Black Garlic - Ep. 19
Просмотров 2,4 тыс.3 года назад
A prime brisket cooked Texas style on the stick-burner. Seasoned with Salt, Pepper, and Black Garlic. Including a brief instruction on how to make black garlic. Find Us Online: pigginwhiskey pigginwhiskey
Bacon Wrapped Oreos - HALLOWEEN SPECIAL - Bonus: Teriyaki Nutter Butters - Ep. 18
Просмотров 3253 года назад
HALLOWEEN THEMED: Jumping on the bandwagon with a, hopefully, entertaining approach to the popular bacon wrapped Oreo abomination. Also a follow up recipe for a much better tasting Teriyaki glazed Nutter Butter. Find Us Online: pigginwhiskey pigginwhiskey BATS ANIMATION: www.videezy.com/abstract/18028-halloween-background-animation-with-the-concept-of-spooky-pumpkins-...
PRO VS. BACKYARD - Epic Fail Rib Competition - Ep. 17
Просмотров 9703 года назад
A brief discussion of Pro vs. Backyard BBQ Competition Teams. Checkout my good buddy Steve over at Cookout Coach - ruclips.net/user/sdizzle56 Head over there and give him a SUBSCRIBE! Bonus points if you leave a comment saying I sent ya! Find Us Online: pigginwhiskey pigginwhiskey
Smoked Chicken Gumbo BEST EVER! - Ep. 16
Просмотров 1,7 тыс.3 года назад
Smoked Chicken Gumbo BEST EVER! - Ep. 16
Smoked Chicken Dino Nuggets - Ep.15
Просмотров 1,7 тыс.3 года назад
Smoked Chicken Dino Nuggets - Ep.15
Smoked Chicken Paprikash - THE BEST COMFORT FOOD EVER! - Ep. 14
Просмотров 5794 года назад
Smoked Chicken Paprikash - THE BEST COMFORT FOOD EVER! - Ep. 14
Hatch Chile Stuffed Pork Loin w/ Cilantro Lime Cream Sauce - Ep. 13
Просмотров 1,4 тыс.4 года назад
Hatch Chile Stuffed Pork Loin w/ Cilantro Lime Cream Sauce - Ep. 13
Wagyu Brisket Wood-fired Pizza: Leftovers Ep. 12
Просмотров 4454 года назад
Wagyu Brisket Wood-fired Pizza: Leftovers Ep. 12
Brisket Smoked Queso - NO VELVEETA - Ep. 11
Просмотров 1,5 тыс.4 года назад
Brisket Smoked Queso - NO VELVEETA - Ep. 11
Smoked Cocktails: Bourbon Fueled Shenanigans - Ep.10
Просмотров 3554 года назад
Smoked Cocktails: Bourbon Fueled Shenanigans - Ep.10
Tomahawk Steaks Seared then Finished in the Smoker! - Ep. 9
Просмотров 2324 года назад
Tomahawk Steaks Seared then Finished in the Smoker! - Ep. 9
Leftovers Series: A-9 Wagyu Brisket Tamales
Просмотров 1,1 тыс.4 года назад
Leftovers Series: A-9 Wagyu Brisket Tamales
Whole Chicken Leg Lollipops w/ Sweet Thai Chili Glaze - Ep. 7
Просмотров 2894 года назад
Whole Chicken Leg Lollipops w/ Sweet Thai Chili Glaze - Ep. 7
Competition Trimmed Pork Butt: 1st PLACE! - Ep. 6
Просмотров 40 тыс.4 года назад
Competition Trimmed Pork Butt: 1st PLACE! - Ep. 6
Smoked Baba Ganoush: BEST SNACK EVER! - Ep. 5
Просмотров 4,3 тыс.4 года назад
Smoked Baba Ganoush: BEST SNACK EVER! - Ep. 5
Birria Tacos - BEST TACOS EVER! - Ep. 3
Просмотров 9544 года назад
Birria Tacos - BEST TACOS EVER! - Ep. 3
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!!!!
Those onions look amazing. Gotta cook some myself one day
Let me know how they turn out!
Not a trim, but a massacre.
Nice video! ❤❤❤
3 years later and such a good episode. Best part is patting the mixture in the pan.
5:16 they have these things now called "tongs." LOL
I prefer nature's tongs! 🤏
we? Who is we? There's only one guy here.
Man I'm trying this Saturday night for the fight..Haney vs Garcia. Thank you brother. 🤝
Let me know how it turns out!
@@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.
@@kucus503 That's great to hear! Now I have to make it again with wings!
You lost me with the carrots
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.
Looks Tasty
Texas in every way !
I just subbed to your channel. Great video brother
Thank you!
Would that also be called the “ copa “ muscle? The one used to cure capicola ?
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.
@@PigginWhiskey thank you
Very nice demo and great looking finished product
Thank you!
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.
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! ruclips.net/video/QGtrQlS-aDg/видео.html
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.
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.
You said to wrap the bird with bacon after 3 hrs but what temp bc I’m using a different size turkey. Thanks
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!
Best de-boning video I've watched. I have my turkey, I'm goin' in! Thanks.
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
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! 😜
Regarding the leg tendons: I grab them with a pair of pliers, hold on tight, and pull. Works like a charm.
what was your total cook time? I know you mention two periods of 45 minutes.
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.
WOW!! Your turkey looks awesome.
Thank you!
I would die for one of the onions
5:28 Hi cat! 🐈⬛ What is that strange writing pointing towards the kitty?
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?
So the thumbs up means a yes?
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!
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!!
Thanks man! let me know how it turns out!
How did it turn out?
Tried out the trim. Over trimmed the money muscle just a tickle but still turned out wonderful. Would definitely use it in a comp. 👍🏻
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.
Wow, that looks amazing! I’m going to try out this technique. Thanks for the vid.
Thanks for watching! Let me know how it turns out!
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
Haha, thanks for watching, let me know how it turns out!
👍👍
Looks great, I love dirty rice. You need to get back at!
So Mississippi delta cuisine is essentially prison “spreads”?
Thank you for watching!
and healthy
Exactly!
Dude! I just discovered your channel and subscribed. The ingredients getting "well done" was hilarious. (And I can relate....)
Haha, thanks! Welcome aboard!
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.
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!
looks great thank
Thank you!
Subbed great job yall.
Thank you!
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.
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.
Awesome Turkey!
How do you carve while keeping the bacon in place? Toothpicks? I was looking for a “nice looking” solution
Carving is indeed difficult, I usually carve it then I remove the bacon pieces and save them for my post-Thanksgiving turkey sandwiches.
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
Thanks man! Glad to hear it!
Cool shit dude
Thank you!
Looks amazing! Who dat!!! Videos are great
Thank you!
nice looking chicken and white sauce
Now the test kitchen needs to show the injection process....rubs...and cooking of the 1st place trim job Jus sayin
In the works1
Could I use stew meat instead?
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.
What temperature was the smoker at?
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.
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.
I’m dying 🤤
Making this today, thank you
Awesome! let me know how it turns out!