Chef Tom brings you an all new way to prepare your bbq chicken with these Pickle Brined Chicken Wings, cooked on the Yoder Smokers YS640s Pellet Grill! Full recipe: www.atbbq.com/thesauce/pickle...
This channel deserves more attention. I like how it’s simple and straight to the point. The editing is on point as well, no music in the background nothing fancy. Just a chef working his magic. I definitely will be trying out a lot of these recipes. Keep up the good work man.
I totally agree that no music is a blessing. The recipes tend to be a little too complicated for me. I watch all of Tom’s videos but I rarely make any.
Thank you. I'm not sure if i'll ever make the chicken, but I appreciate the recipe so I could on a bigger scale in the future. I will however, most likely give that ranch a try [and possibly that brine recipe for pickle's]. Any way great video as usual, keep up the good work. I'm also a flats guy, glad you are too, alway's seem like people go for the drums.
This is what you were meant to do. After all these years, still obviously happy doing it. And very obviously, very good at it. You killed it once again. THANK YOU
You could always get one of your very own! :) www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-classic-8-inch-chefs-knife.html -Chef Britt @ATBBQ
Sounds like if we wanted to try a small batch first to see if we like them we could use the left over pickle brine from and empty jar of pickles first. Thoughts?
great recipe Tom,although i do have a concern regarding the dipping sauce,when you took the spoon out to show the consistancy,it looked a bit too thin to me,for my own use,would you recommend using a quarter of a teaspoon of cornstarch in the blender to thicken things up slightly or no?
If you wanted a thicker overall sauce, you could cut back some of the buttermilk and add more mayo or sour cream. I wouldn't add cornstarch because in order for cornstarch to effectively thicken something, it must be heated with the liquid. Hopes this helps! Thanks for watching! -Chef Britt @ATBBQ
I’m new to the channel... I’m digging it... I’d like to see what would do with Deer hind quarter or front shoulder... Since deer season is right around the corner....
Well that's certainly different, I can picture the acid though breaking down the skin a bit, maybe that's why they don't just naturally get crispy? I make wings on my Weber Kettle, now granted that little thing is magical (due to it's shape I think), but I never had any issue getting beautiful golden brown crispy skin on my wings, just like deep fried only baked instead. I cook about 325* indirect heating and flip every half hour give or take, I don't worry about temperature because it usually takes 1.2 - 1.5 hours to get that perfect color and that perfect crisp, at these cooking temps over that time frame, the chicken is usually over done by temps but just perfectly delicious. They way I like 'em anyway...... I've never brined my wings before, if I did I would use an apple or orange juice base, but this pickle brine is just weird enough that now I'm curious to try it out. Thanks for the new idea, at least new to me.
Hi! Nothing will be quite the same as dill, but fennel (anise) fronds are similar. However, they have more licorice flavor. If you want something more mild, you could use tarragon or chives! Hope this helps! -Chef Britt
@@tperiodjackson Thanks! I'm looking for one for my outdoor kitchen that is large and powerful enough to heat a stock pot like the one you used for the brine. Off to Google . . .
I am definitely not Chef Tom, but I think the pickling salt helps with the preservation (i.e. if you were making actual pickles and wanted to store for a longer time). Regular salt should work just fine for the brine for wings.
@@rickygarcia0611 would depend on how you plan to store it. If your doing a smaller batch and plan to eat fairly soon regular salt is fine. But, if storing use pickling salt
Pickling salt is great because it has fine granules, easy for dissolving. It also has other benefits useful for pickle-making, but if you're in a pinch, might I suggest Kosher salt? -Chef Britt @ATBBQ
It's my guess you'd be pushing the 15 hours he cautioned against, what with prep time and commute time along with the 12s. Try brining them just before your sleep shift, remove them from the brine when you wake, and store them in a ziploc bag until you're ready to cook.
Hi Bruce! Some of our most popular videos use an offset smoker! Texas Style Brisket, for instance: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-K5rtd7GITlg.html I personally enjoy the convenience of a pellet smoker, but would like to know if there's anything you'd like to see us cook on an offset. Thanks for watching! -Chef Britt
The only criticism I have for the channel is regarding the use of finished ingredients in the rubs and store-bought mystery ingredients, while at the same time also making their own ranch dressing step by step? I'm not suggesting that all items need to be created from scratch, but if we can't get the same rubs please try to tell us how to substitute. I've tried 3 recipes so far and they are great, just hard to make with stuff you have already if you don't have the purchased ingredients they are using in the video.
RunWhenAirborne Thanks for the comment. If you live in the states you can purchase all the rubs/sauces/marinades at atbbq.com. This show is made possible by our sales. We don’t sell ranch dressing, if that makes sense 😎 Thanks for watching!!!
www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-brining-8-quart-bucket.html Thanks for watching!
I really doubt you would get any flavor out of the brine in only 4 to 8 hrs. Your better off using the same seasonings with a little vinegar and oil then let them marinade for 24rs or more. Any less and your not going to get any real flavor. I'll haft to try it.
