Відео

Not Mexican it's texmex

The trick to it not warping is to put it back on the heat when contents have been taken out and let it cool down slowly on the burner

I don't put water in my water pan, its a mess to clean up. I use a large foil pan with apples, apple juice, and water. It doesn't boil off throughout the 8 to 10 hour cook. With brisket, I use the brisket trimmings, beef broth, and water in a large foil pan. Again, water does not boil away. Cheers

The breast was overcooked it should be 157 degrees. To remedy this, place two zip lock bags filled with ice over the breast and leave it on the counter for one hour. The breast meat will be done when the dark meat reaches 175 degrees. Then cook as you did for a very juicy bird after resting 30 minutes.

Should be a discounted option at the cost of the unit.

Looks delicious and yummy 😊

JP, we miss you man! Your products, lessons and personality! Hope you're doing well and enjoying your family. If you're no longer in the business and would like to sale your seasoning recipes please let me know. They were on point!

If you could only have one smoker, which would you pick, the offset or the IVS?

Yo j.p! What happen to sexy chicken seasoning.? I ran out and went to reorder and no website and no seasoning at Amazon. Any other place I can order?

looks good JP, God Bless!

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. 😂

Thank you for making this possible it sure has been helpful

😊

You put the sauce on too soon, bud. Always save the sauce for the last fifteen to thirty minutes so that the sugar doesn't burn.

My parents and grandma makes this for me it is so good I would love to cook it so I could help my parents thank you for this recipe😋😊

a new whole in the wsm is a no go!!!

That pineapple habanero sauce it killer on smoked cream cheese with crackers. Those chickens look great!

Great video thank you I’m gunna try the simple green was gunna use oven cleaner But gunna use the simple green 👍👍

Can't loose❤

Le véritable barbecue brésilien n'est que du sel. C'est tellement simple que personne ne le comprend.

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!

JP What was your cook time? GREAT video Thank you!!

Waste of time watching the video. How long did it take to get to 160?

you do know its easier if you keep the baskets together when you fill them-- then separate them

So many product adds in this video. It's off putting

Thank you 👍

How long are the studs Amazon has some with 1.25inch or .5 inch studs

No new videos since 2022 on YT.

good way to warp your grill

Still selling rubs? I can't find an active link anymore.

135 degrees is overcooked

I can understand why weber doesn't offer caster or lid hinge. I can see alot of hot tip overs happening so to eliminate liability dont offer it

This guy still alive?

Do you still put water the pan with a bbq controller?

Dang Juan, I LOVE empanadas and I haven't found one that has disappointed me yet.... but yours look to die for! 😋

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.

Thanks for sharing 👍

Great video & thank you sir.. definitely gonna try this soon for my multiple webers.💯👍🏼

So what was the weight of the butt and how long did it roast for?

One of the best looking rotisserie chickens I have ever seen. Really good stuff!

Speed it up

Soak your grill grates in white vinegar, baking soda, and blue dawn dish detergent.

I always aim right under the legs works every time

Hahaha. I would be much more concern about using canola oil than eating delicious and very healthy bacon.

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.

hey JP I can't listen to you preaching about the wuhan flu, just cook man....I'm out !!

I don’t like my ribs sauced but those looked awesome

What temperature you sat your smoker you never say it

I always put a little beer or all beer in the water pan always have and a little wine goes along way in there too

Hey man, did you stop making video's