What's up guys? My name is J.P. and I want to thank and welcome you to my BBQ Channel. Here you will find recipe videos on smoking, grilling, and cooking just about every kind of BBQ. I love BBQ'ing with Ribs, Pork, and Chicken and of course Brisket. Also find videos on product reviews and find some of my favorite BBQ gadgets, rubs, and sauces.
Please feel free to check out my online store www.jp-bbq.com
As a BBQ aficionado, I am committed to making these videos for the everyday guy and gal and showing how much fun it can be. So expect a new video every Tuesday at 7:30 pm eastern time with some random videos during other days of the week.
Feel free to share these videos with your friends. Would love to hear from you guys so feel free to comment or message me about any video. Again thanks for stopping by, enjoy the videos and please subscribe to my channel and don’t forget to hit the like.
Your opening sequence looks more like an oil rig fire out in the middle of the Gulf of Mexico at night than a well seasoned grill fire ready for cooking. 😂
If you want the nice looking lug nuts showing outside on your wheels instead of the acorn nuts. Get some M12x1.25 metric lugs for your spacer studs. I used the same spacer. It runs a metric thread and the inside lugs are standard threads it seems on my smoker. $16.99 off of Amazon for fancy lugs when I bought them. Little never seize on the threads is a good idea as well. The M12x1.25 lugs I used to hold the wheel on are 3/4 inch wrench fit. I pitched the acorn nuts!
Nice mods! You’ve given me some great ideas for my 22.5 WSM! I’ve had it for about 10 years and still smokes great!! Finally, hello from Texas Gulf Coast.
I can understand the rotisserie for an hour of chicken, but 20 mins is like a beer I can just keep an eye on. Frankly, you plugged your own rub, and cut it off and ate it as an outside layer..what about the rest? Once that layer was sliced, what did you do? All that's needed is salt. That's the Brazilian way. Just keep putting on salt as you slice. Picanha is meant to be cut as it's cooked, and the rub would just be too much.
Great video I just need to add the picnic shoulder is a different cut from the Boston butt. Not splitting hairs, I’m just a stickler for correct information.
not traditional at all mate salt none of your seasoning man and leave it out of the chimmchurri i know your trying to sell your products and thats cool but truth be told people appreciate it more without the sales pitch other than that great vid 🤙 😎👊
