Welcome to Ash Kickin' BBQ!
My name is Darrin, and cooking BBQ is my passion! On this channel we will go over how to cook backyard recipes that will make you the king of your block, as well as some competitions secrets that will help you get paid at your next cookoff! From hot and fast, to low and slow, we will cover it all! Please make sure to subscribe, and ring that bell so you don't miss a thing!!
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Thank you so much for this video and the explanation. Got me a new Pitt Boss for fathers day and making this this weekend. Happy 4th of July everyone !!!!!!!!
was 180 because of the dark meat ?
@@frisciat yup. You can take them to 200° either way zero issues.
@@AshKickinBBQthanks for the response. I had a chicken quarter cook not come out as great as I’dve liked. I brined them 24 hours, dried them and put them on a cookie sheet for another 24 hours.. put a rub on them got the WSM up to around 325 - 350 and the skin was tough when finished but the meat had good flavor. Weirdly my chili lime rub must have burned or something because none of that flavor came out in the skin
@@TomFriscia try them at 300° and see how they fair out for ya. Over 300° and you’re really dancing a fine line of sugars burning, if there’s sugar in the rub you’re using.
Now that’s a like and a follow right there
@@TomFriscia I appreciate the support so much! Have a safe and happy 4th 🇺🇸
Looks good. Unfortunately my smoker does not have a 270° setting. Mine jumps from 250° to 300°.
@@nasa1nk so cook at 300° and check a little earlier. Should be noted, these were cooked after 275° not 270°.
@@AshKickinBBQ Thank you, I will give it a try.
When you spin 180, are you just spinning the pan or flipping the chicken over? Thanks for the great video, very informative.
@@bepos10 spinning
My mouth watered the whole video 😋 😋
I appreciate the fact that you are not wasteful. Nice work!
What did you use before the Gateway drum smokers?
do you always put the fat cap down?
@@kiscoan402 when the heat source is below the meat, yes.
@@AshKickinBBQ thank you sir. love your videos!!
@@kiscoan402 I appreciate it, thanks for the kind words 🔥
Def wanna try this.
With your recipe variation those are some Minnesota Missiles!
Looks like a great flavor profile...love that Honey Chipotle! 👀 🔥🔥
Great video, thanks
Another awesome video. Doing another Pork Butt like you showed in your video. Great job
What kind of beef consumne do you use?
Had a bad experience with a pitboss where the auger seized up after 2 or 3 years. The interior had a lot of rust also. Manufacturers only have one chance to win my loyalty when spending this kind of money. Have had Weber gas grills last 20 years so I'll be sticking with Weber.
@@davidb5952 sounds like you needed to take better care of it maintenance wise. Also, Pit Boss has a 5 year warranty and would’ve replaced anything.
Those look delicious! Great job as always!! I, too, was wondering where you were hiding the LSG. My wife gave me the ok to order one 2 months ago, and I keep dragging my feet. I keep contemplating the LSG or Super 55 barrel. Ya, I know, I must be insane!!!😅😂
Wow! The Torpedo's transitioned from just raw sausage to gorgeous in no time. The sauce made them fantastic looking.
Smoke the bbb's for a couple hrs, cut them up, let 'em cool. Oil 365°, season flour, egg wash, then season flour agin. Fry... goes pretty quick! Bon Appetite
Subbed. Thanks man.
Renamed “TEXAS BULL TURD”
Great job. Do you know what the weight of the rack was?
@@tomchepey2999 no lol. And that really wouldn’t matter too much.
Jimmy Dean was my goto breakfast sausage. But that changed when I tried Bob Evans Zesty Hot sausage.
Congratulations. I have the FEC 240 and use it daily for the past 16 months. Excellent smoker.
HALO PRIME 300 is a big step up for a about $100 more. Cordless runs on battery
Just made these, they were delicious
🤘🏻😎🤘🏻 Awesome stuff, dude
🤘🏻😎🤘🏻 Awesome stuff, dude
Where can I purchase your honey chipotle rub?
Michigan here, looks like a Texas hand grenade would be a better name. LOL just pull the pin. and eat.
Excellent sauce, and they really look like they should be called sausage bombs!
Looks absolutely amazing
I like the Sucklebuster’s SPG but it makes my family sneeze and cough when I open it up. Does anyone else have that problem?
That’s how you know it’s fresh! Happens to everyone!
@@AshKickinBBQ 😆 That’s true but I think I’ll stick with Kosmo Q SPG.
Looks amazing! If you rolled the ground pork or sausage out between two sheets of parchment paper, the 'wrapping' process would be easier and the thickness of the porkness would be more uniformness.
That recipe sure looks easy. It was definitely a visual masterpiece. Great job!
Looks great, I think I would call them a" Sausage Gernade"
Looks delicious! Have to give these a whirl this weekend! Thanks for sharing!
We love HEB here in Texas.
I ❤ everything from Blues Hog! Definitely gonna try these out.
Appreciate your twist on most of the recipes. Keep on smokin!
Looks great, but it's way too hot for me - I'd have to take 3 Prilosec before and a ton of Tums afterward.
First
Dude this looks amazing for non traditional BBQ folks. Way to think out of the box.
Looks delicious man, I think brats would work really well in place of breakfast sausage too
Man I gotta try this by lady don't like it that hot. Maybe make one of reg and one of those.
Great video, I always like your reactions on the taste test. 😂
Thanks for sharing bud, I have made that without the pork wrap so that is next level man.
They do look good, I just built a smoker , im hoping it cooks better than it looks. Subscribed
Thanks for the video. I don’t have brisket ready but I’ll try them minus brisket. Cheers
Those look sooooo good!
They have a great color and look so delicious. Great recipe to try. Really enjoyed your taste test. Have a great weekend.