Much appreciated man! You’re always coming in with these awesome uplifting comments and I seriously appreciate them! I’ll keep ‘em coming if y’all keep watching 🤙🏻
Greetings from England Harry, great work there. The chicken thigh is the cut with the most flavour.. Those buns look damn fine too. Keeping it simple is so flavoursome and delicious. Keep them coming my friend!!
Thanks a ton drew! I was amazed by how the buns came out. I will be making them regularly to keep around the house. Simple and scratch made is the way to go
@@harrythehorsebbq you can’t beat home made buns my friend! I bake every weekend. And as for simple chicken thighs just wow. I usually put a few simple seasonings on thighs and hot and fast. Real crispy skin. Amazing flavour. Keep those buns coming my friend. Also think about adding simple flavours to the buns to enhance them too. Let your imagination go with anything bread related. If you want any tips feel free to drop me a message. I’ve been baking bread for over 40 years! Keep it coming Harry. You’re work is amazing!
Love these ideas Drew! Much appreciated. I will definitely be doing sesame seeds, everything bagel seasoning, and maybe salt buns in the future. Please provide any bread making advice and recipes at any time! I know rye bread is on my list for a classic pastrami on rye. I appreciate you watching as always!
Yeah it’s not ideal to brine thighs for 3 days, but if you can plan ahead it helps immensely. Tons of sizzle from the high heat and beef tallow too so it was almost like they were frying in the smoker.
I appreciate you making everything from scratch, it's easy to go and grab buns and pickles, but you took it to a whole other delicious level.. making me hungry dude!~!
I think it’s super fun making things from scratch. I learn a lot in the process so I’m happy that you appreciate it! I may have to make this sandwich at least monthly. I could eat them all the time!
Ah ok I noticed at the end that you did cut out the bone before putting it in the bun. That was really confusing cuz it looked like you left the bone-in as you were chomping away. Would be nice to see whats your method of getting the bone out as I struggle with that part.
Yeah, would be weird just chomping into a bone haha. I just kind of cut along the bone until it’s separate from the meat, then wiggle the bone out. It should come out pretty easily since the thighs were cooked to an internal temp of like 190-200
I hear ya man. I really do. And I feel for all of y’all. I know I have the product and I am by no means promoting the company by cooking on it. I just want to make good food and content for y’all. You’re more than welcome to cook on mine 🤙🏻
You can tell who is your UA-cam inspiration… entertaining.
There are definitely major elements present from a variety of youtubers and I think I've borrowed from them and put my own twist on bbq content
Awesome!
Thank you as always Mr. Pfeifer! 🤙🏻
Yet another winner from the pitmaster! You are a true asset to the world of all que - Keep up the good work my brother ☝👍
Much appreciated man! You’re always coming in with these awesome uplifting comments and I seriously appreciate them! I’ll keep ‘em coming if y’all keep watching 🤙🏻
Those sandwiches look delicious harry keep it up!
Thank you! Definitely one of the best sandwiches I’ve had and made! I’m gonna keep the content coming as long as y’all are watching 🤙🏻
Nice cook! Cheers
Much appreciated! More videos to come for sure!
The sticky is wild. Wish I had one of those.
I’m not sure what you mean by “the sticky”, but thanks!
Delicious cook!
Thank you! One of the best sandwiches I’ve ever made, not gonna lie
Gonna have to try the spray trick and extra days of dry brined 😊👍👍
Dont do it. Ive made chicken for 300 years and concluded crispy skin is done through camera tricks and movie magic. Its simply impossible.
It helps a ton with crispy skin. You can use any kind of spray oil too, but the beef tallow is next level
Partially true haha. Try the magically beef tallow 🤙🏻
Greetings from England Harry, great work there. The chicken thigh is the cut with the most flavour.. Those buns look damn fine too. Keeping it simple is so flavoursome and delicious. Keep them coming my friend!!
Thanks a ton drew! I was amazed by how the buns came out. I will be making them regularly to keep around the house. Simple and scratch made is the way to go
@@harrythehorsebbq you can’t beat home made buns my friend! I bake every weekend. And as for simple chicken thighs just wow. I usually put a few simple seasonings on thighs and hot and fast. Real crispy skin. Amazing flavour. Keep those buns coming my friend. Also think about adding simple flavours to the buns to enhance them too. Let your imagination go with anything bread related. If you want any tips feel free to drop me a message. I’ve been baking bread for over 40 years!
Keep it coming Harry. You’re work is amazing!
Love these ideas Drew! Much appreciated. I will definitely be doing sesame seeds, everything bagel seasoning, and maybe salt buns in the future. Please provide any bread making advice and recipes at any time! I know rye bread is on my list for a classic pastrami on rye. I appreciate you watching as always!
A 3 day refrigerator dry brine of beer in a can also makes the can extra crispy
I’ve pondered this for a while and not sure what it means haha. Crispy beer cans just sounds wrong
chicken liver and intestines tasty for me Sir
I’ll make sure to cook those up on the channel 😂
Nice, crispy skin on the offset has eluded me to this point. Will have to commit to the long dry brine next time
Yeah it’s not ideal to brine thighs for 3 days, but if you can plan ahead it helps immensely. Tons of sizzle from the high heat and beef tallow too so it was almost like they were frying in the smoker.
never met a chicken i didnt like! are these available on sundays?
They don't call you "Pollo" for nothing! Down the road a bit, they may be available on a Saturday or Sunday
That looks way better than CFA
CFA is good, but not this level good. I’m wondering if I can batter and fry chicken in a smoker 🤔
@@harrythehorsebbq you also can’t get a blue at CFA
Definitely not, which automatically makes this a better sandwich haha@@narbekalantarians6269
I appreciate you making everything from scratch, it's easy to go and grab buns and pickles, but you took it to a whole other delicious level.. making me hungry dude!~!
I think it’s super fun making things from scratch. I learn a lot in the process so I’m happy that you appreciate it! I may have to make this sandwich at least monthly. I could eat them all the time!
Congratulations on your #1 check! Smoked Meatloaf wouldn’t bust the budget by much
Smoked meatloaf definitely wouldn’t break the budget. Definitely an easy one to do. Adding it to the list!
Ah ok I noticed at the end that you did cut out the bone before putting it in the bun. That was really confusing cuz it looked like you left the bone-in as you were chomping away. Would be nice to see whats your method of getting the bone out as I struggle with that part.
Yeah, would be weird just chomping into a bone haha. I just kind of cut along the bone until it’s separate from the meat, then wiggle the bone out. It should come out pretty easily since the thighs were cooked to an internal temp of like 190-200
@@harrythehorsebbq Awesome thanks!
Great video and a great way to use that top shelf - sandwich looked amazing - we need to get you a Blue Light sponsorship!!
Thanks Ted! Was one of the best sandwiches I’ve made. Simple and scratch made. I’m hoping blue light will come knocking!
Watching this makes me sad. What I would give to have my fs120... :(
I hear ya man. I really do. And I feel for all of y’all. I know I have the product and I am by no means promoting the company by cooking on it. I just want to make good food and content for y’all. You’re more than welcome to cook on mine 🤙🏻