I pickle my own Jalapenos and Carrots simple and delicious they are my go to snack food, looks like I might have to try this at home one day, When it comes to the Barnyard Pimp I get down on some chicken !!!
Well done Matt!! Always looking for another way to do chicken thighs. My wife wasn't thigh fan until a few years back, now its all she likes. Thanks, going to try this soon
Have made these multiple times since your first video. I always add a grilled jalapeno or two to mine. End up eating two or three sandwiches with some beer every time.
Fn looks Great Matt!! Fajita season is one of the only ones I don’t have! Gonna do the sweet street corn dip next weekend. We’re playin the Ravens!!👍🏻😎 Go Redskins!!! Absolutely love your MC content! Hope You and Your Family are well!
Love the video, can't wait to try the recipe... I wasn't going to comment but then you broke out the Uintah Brewing Golden Spike Hefeweizen! Funny enough I got a free t-shirt from you in Park City, UT for asking you what your favorite cocktail was during a cook, now were bonding over alcohol again. Shout out to Uintah and Salt Lake City! It's great to know that a seasoned pro can still burn buns. 🤣 Keep up the great videos!
I will be making this but I need to know how to get the grill marks on the chicken or steaks. I have a Timberline XL and I purchased the grill plate. I’ve ran my grill at 475 for an hour with the grill plate. Threw a steak on but VERY slight, shadow, mark. I miss my old grill that grilled great.
Hey Matt! QQ - I noticed when you mop you're often shaking the sauce onto the meat and not making contact with it. I usually brush the sauce/marinade onto the meat with the silicone brush. Should I be doing that or using a spoon or something to drop the sauce onto the meat without making direct contact?
When you brush, it has a habit of wiping off the seasoning. I assume that's why he does it to help keep the rest of the seasoning or baste that's already on there from being removed.
@@meatwagon619 thanks! Yeah, I had thought about that but at least for me / my brush, that's not really the issue. Was primarily wondering if there was something about concentrating the liquid in the center vs. trying to get a flat coat if that makes sense...?
I was waiting for you to cut one of the jalapeños open and spread across the sandwich. I make a lot of your recipes at home and love them. All. Can't wait to try this one. Question: is that Traeger hot sauce flavor profile similar to Frank's hot sauce?
If you hold chicken at 150 for 3 minutes, it is just as safe to eat as 165 with 0 rest. This is off the USDA website. I take it off at 145 and let it sit for 3 minutes starting when it hits 150. The carryover cooking will make it go a little over 150 for extra security. . Definitely don't leave chicken cooking until 165. The carryover cooking will bring it up to like 175 by the time you eat it.
My whole family loved this recipe!
Matt is a damn American legend and an American treasure in the BBQ/Pit world. Put some respect on that man's name
Can't even take his watch off while fisting a bag full of raw chicken.
I pickle my own Jalapenos and Carrots simple and delicious they are my go to snack food, looks like I might have to try this at home one day, When it comes to the Barnyard Pimp I get down on some chicken !!!
Totally going to have to try this out looks awesome. That poor tritip at 400 degrees though, RIP bottom buns. Love it
I’m from Tijuana Mexico and been doing the same thing for years it is a very easy recipe and will impress your guests.
Love to hear it!
Well done Matt!! Always looking for another way to do chicken thighs. My wife wasn't thigh fan until a few years back, now its all she likes. Thanks, going to try this soon
My mouth was drooling! I am going to try this out this weekend, Thank you Matt.
Made this for dinner for the fam - massive hit! Thanks Matt
That's what we like to hear! 👍
I wish I could open my grill and find a surprise tri tip! Now that I’ve actually seen it, I won’t lose hope.
Don't lose hope!
I made this sandwich tonight for dinner. Unbelievably good!! This recipe is a keeper!!
Nice! We're stoked it turned out great!
made these yesterday for lunch. Oh my were they delicious! You were right about the kids eating them too. Mine put two down each!
We are so glad you liked them! This is what Traeger Kitchen is all about!
These are great have done them in the past after seeing you do it at MC. And yep not hot just some great flavor infused bird.
"What I call super melty". Creativity at its finest.
Thankx for the video! Gonna add it to the roster. Also I like the sign you have in the back Mt. Angel is only a couple hours from me.
Hey Matt, It was good seeing you and meeting you at the Fair. Love your videos man!
Have made these multiple times since your first video. I always add a grilled jalapeno or two to mine. End up eating two or three sandwiches with some beer every time.
Fn looks Great Matt!!
Fajita season is one of the only ones I don’t have!
Gonna do the sweet street corn dip next weekend.
We’re playin the Ravens!!👍🏻😎
Go Redskins!!!
Absolutely love your MC content!
Hope You and Your Family are well!
Great job Matt! Looks great. Gonna give this a try this week.
Another great cook, Matt. Thanks!
Glad you liked it!
Both the chicken and the grilled jalapeños were a hit.
Can smell that beautiful BBQ from here! Lordy Lordy.
Careful, you might just float over here like a cartoon character following that delicious aroma 😄
Love this recipe!
Love the video, can't wait to try the recipe... I wasn't going to comment but then you broke out the Uintah Brewing Golden Spike Hefeweizen! Funny enough I got a free t-shirt from you in Park City, UT for asking you what your favorite cocktail was during a cook, now were bonding over alcohol again. Shout out to Uintah and Salt Lake City! It's great to know that a seasoned pro can still burn buns. 🤣 Keep up the great videos!
It looks good.
Hope about doing a quick pickle on the red onion? I do that for my burgers and its awesome!
Sounds amazing, we'll have to give it a try!
Matt rocks!!! 👊
The best!
Looks great thanks sir
Thinking the basting was my biggest take away... looks delicious.
Nice! Let us know if you try it!
@@TraegerGrills Bookmarked the recipe, going to make it this weekend
What type of knife did you use in this video it looks cool? Great video was that a tri tip or ribs?
Top 3 meal in my house!
I will be making this but I need to know how to get the grill marks on the chicken or steaks. I have a Timberline XL and I purchased the grill plate. I’ve ran my grill at 475 for an hour with the grill plate. Threw a steak on but VERY slight, shadow, mark. I miss my old grill that grilled great.
Hey Matt! QQ - I noticed when you mop you're often shaking the sauce onto the meat and not making contact with it. I usually brush the sauce/marinade onto the meat with the silicone brush. Should I be doing that or using a spoon or something to drop the sauce onto the meat without making direct contact?
When you brush, it has a habit of wiping off the seasoning. I assume that's why he does it to help keep the rest of the seasoning or baste that's already on there from being removed.
@@meatwagon619 thanks! Yeah, I had thought about that but at least for me / my brush, that's not really the issue. Was primarily wondering if there was something about concentrating the liquid in the center vs. trying to get a flat coat if that makes sense...?
cover the jalapenos with the sauce to and dust them with garlic powder theyre amazing like that
Yum! We love a good tip!
I was waiting for you to cut one of the jalapeños open and spread across the sandwich. I make a lot of your recipes at home and love them. All. Can't wait to try this one.
Question: is that Traeger hot sauce flavor profile similar to Frank's hot sauce?
Worth noting that butter + Frank's is the Hooter's original sauce...
Hey where did that tri tip come from?
Lol
Disappointed no Miller Lite on the prep table
It goes down the toilet now
Yeah, wtf? Can't support a quieter.
Looks good did you debone the thigh where's the skin man!!
Looks killer. I would have sliced those jalapenos and added on top
Love that idea. 🔥
If you hold chicken at 150 for 3 minutes, it is just as safe to eat as 165 with 0 rest. This is off the USDA website. I take it off at 145 and let it sit for 3 minutes starting when it hits 150. The carryover cooking will make it go a little over 150 for extra security. . Definitely don't leave chicken cooking until 165. The carryover cooking will bring it up to like 175 by the time you eat it.
dont you have a spatula?
Looks and sounds great but I’d have gone a bit less quac and more onion.
How come your Traeger generates so much smoke?! My 780 never is smoking like that above 300°.
Also I highly recommend pickled red onion with any chicken sandwhich!
Sounds delicious!
What I did was chop up the cooked jalapeños and made like a jalapeño relish on the sandwich
I feel like we’ve done this one before
Overhead cam?
Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Toss one of those jalapeños on the sandwich
Need to slice up one of the jalapenos and put it on the sandwich.
Yum!
Dang. He when he put the guac on he should’ve said we’re gonna Church it up lol.
Def a missed opportunity! Maybe next time 😉
Never seen a Traeger put out that much smoke.
Home Depot isn’t paying you enough!
Desiree Field
Your kids might eat this but my wife thinks Bojangles is spicy. So there's that.
I can’t convince my wife that thighs are the best either. She just won’t eat them
Show her what she's missing with this recipe! 😄
@@TraegerGrills I could make it but it’s thighs she won’t eat it. Don’t get me wrong I’ll make it, I just have to make her breast
Who's trying these ASAP?
Mohr Rapid