This channel is for fellow backyard grilling enthusiasts. We will focus on grilling techniques and recipes for both charcoal and gas grills along with smoking methods on the Weber Smoky Mountain Grill.
So get out there and grill, make mistakes, learn from those mistakes but above all - have fun!
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Looks good. Personally I always do an indirect cook first (35 to 45 minutes or so) and then sear direct for another 10 minutes or so at the end. I think it drys out the skin and renders enough fat out so you don't really have to worry about flareups. I'd still eat the hell out of these though.
Coals? No open flames? Never heard of that. Catching those marshmallows on fire is a big part of the charm of making smores, at least in Texas and Oklahoma. Still subscribe though. 😊
Hershey's is awful quality chocolate but sometimes it's all you have. Also the chocolate might not melt - means might be too cold outdoors, so you need to do the graham and the chocolate on an outdoor pan a bit before using. Great vid!
I will be doggone by the name 📛 scooter 🐕 if those children look at us differently because you then turnt this red ♥️ man against me their expecting to friendy faces not someone who looking down at the ground because then heard some he say she say allllllllllllllllll I wanted was 2 min ✌🏽 two measley minutes I'm taking this personal because it never came to this point ☝️ where now I'm getting the machine 📠 now there's no longer any cereal 🥣 dates 📅 no more mama Kim 🍚 where I'm taking HIM to get buff 💪🏻 and fluffed out on the conveyor oh yes we go way 🔙 you taking advantage of HIM I wanna see the account darn it I wanna see this baby account
Was i the only person who loved the taste of burnt marshmellow in my S'more as a kid? lmao. I would make them catch on fire just because i liked the burnt black part taste mixed with the cracker and chocolate.
I bought this as my first propane grill. It's been a fun, learning experience ru-vid.comUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
As a new owner (mere hours ago) of a Weber Smoky Mountain I greatly appreciate the demonstration. Clear and concise, very well done. Great information, thank you!!
Absolutely - the pan of water is one of the key elements to keep the temperature consistent. It absorbs and radiates heat as the temperature within the smoker starts to drift, Good luck with everything!
Thanks - I am usually just grabbing the skin which is mostly already fairly loose from the thigh itself - I do avoid piercing the meat itself. But in any case, this method works great for chicken thighs - I would not use this technique with a nice steak...
