How to make Fry chicken | Delicious Jamaican style Fry chicken recipe with step by step instructions
One of the most amazing delicious mouth watering fried chicken recipe you’ll ever make full of spice and flavor, the steaming process lock in the flavor that when powder and fry let those flavor explode in your mouth, go ahead try this recipe I guarantee you will love it.
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Ingredients
12 chicken wings
Onion garlic thyme scallions
Scotch bonnet pepper
Pimiento
3 tsp all Purpose
2 tsp paprika
1 tsp salt
1 tsp black pepper
2 pack sazon
Cayenne pepper
Parsley
Offset Smoker Ribs Recipe | How To Smoke Ribs On An Offset Smoker
In today's video I will be doing my first cook on my @lonestargrillz 24x48 offset smoker! Now, in the walkaround video of this smoker I asked y'all to help me come up with a name, and I went with Loretta! Lone Star Loretta just had a nice ring to it! The first cook on my stick burner is amazing and delicious wood smoked ribs. I used red and white oak from right here in Minnesota, and I have to say that the flavor was absolutely AMAZING!! I cooked two racks of ribs, with two different flavor profiles. The first rack was your typical Texas BBQ inspired pork spare ribs, seasoned only with kosher salt and coarse black pepper. The second rack was seasoned with my go to rubs, which you can find below! Now, although I am a newbie to offset smokers, I am not new to smoking ribs. So I show you exactly how to smoke these ribs on an offset, but of course it can be applied to any cooker. I kept my temps between 250-300 degrees, and I focused on maintaining a clean burner fire. I guess you could call these offset beginner ribs, since this was my first ever cook on one, but I'd have been happy to serve these to anyone! They were absolutely fantastic, and I see plenty more stick burner ribs in my future! Have you ever cooked on a stick burner? Let me know in the comments below!
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LINK FOR MY RUB:
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| Ingredients |
-Pork Spare Ribs
-Ash Kickin' BBQ Honey Chipotle Rub - (use code: ASHKICKIN and save 10%):
-Tailgater's BBQ Party Rub - Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%):
-Diamond Crystal Kosher Salt -
-16 Mesh Black Pepper -
Tools:
-Thermoworks Thermapen MK4:
| Instructions |
Prep:
1. To prep the spare ribs, begin by trimming following the video instructions.
2. For the Texas style ribs, season with kosher salt and black pepper on both sides. I used a 1:1 ration by volume and it was perfect. For the other rack, season with Tailgaters BBQ Party Rub and my Ash Kickin' BBQ Honey Chipotle Rub.
| Cooking |
1. Cooker temp 250-300 degrees.
2. Put the ribs on and smoke until the rub is set, and the color is good. 3-ish hours is about how long it took on my offset. I periodically spritzed with water after the first 1-2 hours. Do not spritz until the rub is set.
3. The last 15 minutes before you wrap, slather with a vinegar sauce. You can buy one, or you can make your own. If you're making your own: Use 1:1 ratio of BBQ sauce to apple cider vinegar, or to taste.
4. Wrap the ribs with a few pats of butter and some more vinegar sauce. Return ribs to smoker.
5. After 1 hour, check ribs for tenderness. They should bend nicely with some splitting in the middle, but shouldn't break.
6. Once the ribs are done, you can either sauce them, or leave the wrapped and rest for 30 minutes.
7. After the rest, slice, eat, and enjoy!
**Links for everything I use down below**
------The stuff I use:------
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%):
-Granulated Garlic:
-Diamond Crystal Kosher Salt:
-16 mesh black pepper:
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
-Shun Chefs Knife:
-Killer Hogs Vinegar Sauce:
-Disposable Cutting Boards:
-Finger Oven Mitts Pot Holders:
-Dalstrong Slicer:
-Fat Separator:
-A-MAZE-N Smoke Tube:
-Thermoworks Smoke:
-Thermoworks Thermapen MK4:
-Cutting Boards (use code ASHKICKIN20 for 20% off):
-Cooking Racks:
*Some of these links may be affiliate links, these just help support my channel at no extra cost to you*
#texasbbq #texasribs #offsetsmoker #stickburner #lonestargrillz #smokedribs #bbqribs #bbq
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How to Make Chicken Gyro / Kebab on a Charcoal Rotisserie
This is what I call Charcoal Chicken!
Wogs only deal in Kgs, so here's 6 of them????
Skin On, Boneless Chicken Thighs from my butcher lugarno gourmet meats. Give your butchers at least a days notice for this type of quantity.
Most ppl/places don't do skin on Chicken like this. They go skinless! I think it keeps the meat extra juicy & if you prep it right your not worrying about flare ups or fat fires???? The secret here is to trim any excess skin off your Chicken Thighs. Essentially you don't want the chicken skin over hanging the chicken.
We cook, we cut, we eat, & repeat! It's the best???? It's spinning for about 1hr before the first cut, and then your cutting every 15 to 20 min until there's no Chicken left on the charcoal spit. From start to finish, this cook took 5hrs! You can speed it up by consistently feeding more charcoal into the pit, run hotter, slice more frequently.
This is a great cook when entertaining & needing to feed a small army.
I'm working on my own rubs at the moment, hence why I can't give out that recipe, just yet. Feel free to use your favourite BBQ Rub or Seasoning.
Basic Chicken Rub Recipe
1 Cup Brown Sugar
4 Tbsp Paprika
2 Tbsp Smoked Paprika
2 Tbsp Black Pepper (don't use freshly ground pepper, it burns! you need that mesh pepper. Each granule looks like a tiny ball)
2 Tbsp Kosher Salt
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 tsp Mustard Powder
1/2 tsp Cayenne Pepper
Top Tips & Tricks
1. Skin On to keep it Juicy. Trim excess skin off each thigh. It's slightly tedious but you will have an easy cook.
2. Stack it tight. When loading your Chicken onto the spit rod, press down firmly after loading each Chicken Thighs
3. Spit bar height! It should be fairly low, close to the charcoal. If flames are constantly licking the meat, you are too close to the fire. The exterior of the Chicken will darken but when you slice, you will see what you don't want to see; Pink Chicken????
The Best CHICKEN SKEWER Recipe! 30 Minute Dinner
Let’s learn how to make my famous Moroccan Chicken Skewers! It’s the most popular recipe on the blog and so so easy to make for a quick dinner.
INGREDIENTS
2 pounds chicken thighs boneless and skinless, cut into small pieces
2 tablespoons olive oil
1/2 cup plain whole milk yogurt
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon turmeric
2 to 3 teaspoons minced garlic to taste
2 tablespoons parsley finely chopped
2 tablespoons cilantro finely chopped
sumac and parsley or cilantro to garnish optional
Join the family and cook with me!
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