My name is Rich and I'm a self-taught BBQ enthusiast and lover of all things grilled and barbecued. I started this channel as a way to share my passion for BBQ with others and to help people learn new recipes, techniques, and tips for grilling and barbecuing.
On my channel, you'll find a wide range of recipes and videos, from classic BBQ favorites like ribs and burgers to more creative and unique dishes.
I'm always on the lookout for new and exciting BBQ recipes to try out, so if you have any suggestions or requests, just let me know in the comments! I'm always open to trying new things and learning from my viewers.
Thank you for stopping by and joining me on my BBQ journey. I can't wait to share my love of all things grilled and barbecued with you!
I will be trying your recipe. From a bad experience with cinnamon sticks I’m very cautious. I put 4 sticks in 1/2 gallons of apple pie and when I tested it 2 weeks later it was hot like fireball! Now im super cautious with the sticks lol
Nice video. I want to try your recipe with one liter of apple cider and one liter apple juice with 190 proof booze. Could you give me a hint of how many mls of booze i should use? I would really appreciate it!
The problem I had was the trapped air inside made the second side very difficult to fill. Did about 2 dozen as you suggested and then did 30 more by filling with cheese (from one side, no trapped air) then wrapping them in sausage then bacon. We’ll see how it goes tomorrow when they hit the smoker. Love the size. This is one of four smoked finger foods I’ll be smoking for a gathering tomorrow.
30 minutes lol that's way too much and then you're cooking it for 30 minutes and another 30 minutes that's way too long.. it's like 5 to 8 minutes per side done
I’m genuinely curious on your thoughts about cross contamination. It seams like you contaminated your table and seasoning jars with raw chicken juice. What’s your general thoughts on raw chicken and keeping work and prep surfaces clean?
Since you have a metal table to prep on, you might consider 4 or more dot-magnets to hold you paper down instead of all of your utensils. You can also get a better shape by lining a loaf pan with plastic wrap and stuff/form the meat into it and would help stuffing, also. Quick release and less cleanup, too.
