Looks good Tom . What I do is spray some apple vinager from time to time and that keeps it from drying , but it still looks delicious 👌. Greetings from Puerto Rico 👍
Lump coal is the best.....my only issue is the same issue you had. It suffocates itself very easy, especially when the pieces are small. Briquets work great for controlling the temp, but who knows what chemicals are in then when they are processed. I noticed I get a headache after I use the briquets but not when I use lump coal...could be coincidence. Thanks for your video.... I'll need to try Tajin on chicken, I normally use it on watermelon. lx
i know im randomly asking but does anybody know of a way to get back into an instagram account?? I stupidly forgot the password. I would appreciate any tips you can give me!
@Dennis Connor i really appreciate your reply. I got to the site thru google and I'm waiting for the hacking stuff atm. Takes quite some time so I will reply here later with my results.
I think when putting on the second lot of charcoal, I would use an air blower heat gun or even a hair dryer to get the temperature up really quickly. You could get back to 400° pretty quick. I've done that when starting the charcoal off too. The Chicken looked great!
Try cooking it breast side down first for a hour...before you flip it flatside down for the duration of the cook...Props 4 hooking up the doggie👍...Chicken looks bomb!!😇
...Another super job with an everyday food. You make chicken look like an exotic food after you're done with it my friend. Great job Jim...
Thank you! I appreciate it!
Nothing beats summer grilling👍👌🤤
Yeah, it's nice to get outside!
You are a grilling man at heart and enjoy it too also Annie approved !! xx
Yeah, it's nice to get outside!
Tajin is the bomb on cottage cheese! Also good in guacamole.
Yeah, I have put it on Avocado. Pretty tasty!
@@TosTinManEasyCooking a lot of guy at work put that seasoning on watermelon and fruit
The chicken was beautiful!
Thank you!
Good job! Annie is the real judge!
Thanks!
Gotta look for this rub Jim. Looks great and tastes great with the charcoal flavor. Thanks.
Thanks Mike!
I respect it...looks pretty juicy.
Looks good Tom . What I do is spray some apple vinager from time to time and that keeps it from drying , but it still looks delicious 👌. Greetings from Puerto Rico 👍
Awesome video thanks for sharing. Stay well and safe my friend.
Thanks, you too!
This made me so hungry , looking at getting a kettle now .
great job on the weber !
Thank you!
The leg is red. No go. It needs to hit 182? Tent the breast if you have to.
The chicken is jumbo..looks really good
Thanks! It is a big one!
looks really tasty! will try for sure
Thanks!
Lump coal is the best.....my only issue is the same issue you had. It suffocates itself very easy, especially when the pieces are small. Briquets work great for controlling the temp, but who knows what chemicals are in then when they are processed. I noticed I get a headache after I use the briquets but not when I use lump coal...could be coincidence. Thanks for your video.... I'll need to try Tajin on chicken, I normally use it on watermelon. lx
Great job mate 👍👍
Thank you!
Looks so good. Thank you for your videos!
i know im randomly asking but does anybody know of a way to get back into an instagram account??
I stupidly forgot the password. I would appreciate any tips you can give me!
@Vicente Dominic instablaster :)
@Dennis Connor i really appreciate your reply. I got to the site thru google and I'm waiting for the hacking stuff atm.
Takes quite some time so I will reply here later with my results.
@Dennis Connor it worked and I actually got access to my account again. Im so happy!
Thank you so much, you saved my ass :D
@Vicente Dominic You are welcome :)
I have that seasoning, it's SO GOOD!
It is! Thanks for commenting!
Loved the video! Keep on posting. One of my other favorite cooking shows Bon Appetit isn't posting videos right now so I need my fix! Lol
Thank you!
Was there much room between the top of the chicken and the lid?
Never think use Tajin in chicken, soubd pretty good, greatings from México Veracruz
Thanks! Greetings!
I think when putting on the second lot of charcoal, I would use an air blower heat gun or even a hair dryer to get the temperature up really quickly. You could get back to 400° pretty quick. I've done that when starting the charcoal off too.
The Chicken looked great!
That's a good idea! Thanks for the suggestion!
Woo looks
😋😋👌👌👌👌👍
Looks so yummy 😋😍😍
Thank you sir
Very good video. was wondering what type of thermometer you put in your grill? Keep up the good work.
Thank you! This is thermometer I have. amzn.to/30KjK1v
Try cooking it breast side down first for a hour...before you flip it flatside down for the duration of the cook...Props 4 hooking up the doggie👍...Chicken looks bomb!!😇
mr.tin man can u tell me how u drilled the whole size and all for the thermometer thank u
I just used an electric drill with a half inch drill bit and I think I had to use a round file on the hole after to smooth it out.
You reminded me to try tajin on some chicken. I have some breasts I was going to cook, on the Jumbo Joe!
Sounds good!
Ordered some Johnnys. Couldn't find it anywhere in stores
I've been having trouble finding it in stores lately too.
Chicken looks good! Where is Lucy your other Chiweenie?
Thanks! She was probably in the backyard somewhere.
I don't think you needed to add any charcoal - most of it wasn't lit when you added.
👍🏽👍🏽👍🏽👍🏽
Should be cooked in the juice, they drained away and it looked dry
Next bird ya cook pull on your knife out an take out the spine crack the breast bone the chicken will cook on 1/2 the charcoal
If it fits.
I sure would rather see those dark meat pieces removed and cooked up to 185ish.
Don't rinse chicken in your kitchen. You'll contaminate everything.
Probably cookef a bit too long seeing the breast meat looked quite dry