Smoke Perfect BBQ Chicken Every Time!

Watch this video for a foolproof method of smoking wonderfully juicy & tender BBQ chicken every time! There are just a few simple steps to follow. You can achieve perfect chicken no matter what grill & seasoning that you choose.

 

Kenyatta demonstrates the technique using his Weber Summit Kamado and two different rubs. One rub is Chef Paul Prudhomme's Poultry Magic. The other rub is Pitmaster Harry Soo's Slap Yo Daddy BBQ Jailbird Chicken rub. Tune in to learn the process and to find out which rub Kenyatta & Jeannine prefer.

Video Published On 9/25/21

None of the products mentioned in this video paid for a sponsorship or a product mention.

 

Please consider supporting the channel through the affiliate links for products that may have been mentioned in the video. While I will receive a small commission, you will not pay more for products purchased via the links below.

 

The Briner Jr - https://amzn.to/3AJLRNJ

 

Chef Paul Prudhomme's Poultry Magic - https://amzn.to/3AKfn5M

 

Slap Yo Daddy BBQ Rub - Jailbird Chicken - https://amzn.to/39FzqX7

 

Jacobsen Salt Co. Specialty Sea Salt, Infused Sea Salt, Black Garlic Flavored - https://amzn.to/3CMequy

 

Weber 18201001 Summit Kamado E6 Charcoal Grill, Black - https://amzn.to/3klsdBM

 

Save 10% on Fogo Lump Charcoal - http://i.refs.cc/2PjuuLt1?smile_ref=eyJzbWlsZV9zb3VyY2UiOiJzbWlsZV91aSIsInNtaWxlX21lZGl1bSI6IiIsInNtaWxlX2NhbXBhaWduIjoicmVmZXJyYWxfcHJvZ3JhbSIsInNtaWxlX2N1c3RvbWVyX2lkIjozODE2Mjc2NTB9

 

Kenyatta’s favorite knives are made by Dalstrong! Click the link below to receive $10 off your order of $80 or more!

http://dalstrong.refr.cc/kenyattar

 

About the Logo

The BYSM Logo was created by Erin M. Robinson when she was 13 years old. Now in high school, Erin is actively learning & growing her skills in digital art & animation. You can find some of her work on Instagram @rinrinarts

 

Find Backyard SmokeMaster BBQ on your favorite social media platforms: Instagram, Pinterest, Twitter, Facebook

Email: bysmokemaster@gmail.com

 

Help those in need through BBQ!

When disasters happen, the volunteers at BBQ Relief provide great food to the first responders & those who are impacted. Consider donating money or your time to Operation BBQ Relief

https://operationbbqrelief.org/


Good Chop Meat Subscription Service

Good Chop is a new monthly meat subscription service that ships boxes of meat that you can fully customize. This means that you can choose the exact cuts of meat and seafood that you want in your box. For instance: in the medium box plan you get to choose 6 cuts of meat and seafood. If you want to choose to only have 6 packages of filet mignon in you box, then you can do so, and the price of the box would be no different than if you chose to select all 6 packages as pacific cod. 
 
As it is a monthly subscription, customers need to remember to select their cuts each month - if they forget to make their selections in a given month, they'll receive a default selection box. 
 
The menu options from which customers choose their meats change, but mostly Good Chop says that they are mostly adding new products, and not taking products off very often. Some additions coming soon include:
  • Wild-caught MSC certified sea scallops
  • Free-range organic turkey sourced directly from Koch’s farm, a 4 generation family farm located right at the heart of Pennsylvania Dutch country 
  • Two USDA Prime beef options: a thick-cut ribeye steak of 12 oz and a tender and juicy 8 oz filet mignon
  • A rare pork t-loin chop, which is a long bone-in chop

Good Chop also says that they tend to keep of their most demanded products all year round, such as USDA Choice Top Sirloin Steaks, Angus Ribeyes, Wild-Caught Alaskan Sockeye Salmon, Thick-Cut Uncured Bacon, Chicken Breasts... and more. 

At the time of this post, you can can get $80 off of your first three boxes by heading to the this page: https://www.goodchop.com/plans,
 
Good Chop sent a sample box for me to review.  Check out the video for my thoughts and for a quick recipe for the pork chops that were included in my box. 
 
Video Published on 9/17/21


Smoked Bacon Steak Recipe | Smoke A Pork Belly Like A Brisket (sort of)

This is my take on Morton's Bacon Steak recipe inspired by recent videos by other YouTubers on smoking pork belly like a brisket. The recipe is very simple and the key is to keep your smoker between 250-275 for 7 or 8 hours. During the cook, I realized that are some aspects to smoking a brisket that aren't needed when smoking a pork belly which makes this process extremely easy. The end result was thick slices of bacon heaven that was extremely juicy, tender and flavorful. If you love bacon, then you owe it to yourself to give this recipe a try!

Ingredients

  • Pork Belly (whole slab)
  • Mayonnaise for the slathering binder (you can also use mustard or another binder of your choice)
  • Kosher Salt
  • Coarse Ground Pepper

Slather the mayo on both sides of the pork belly. Pork belly is naturally salty so be careful not to use too much salt. Combine the salt & pepper into a shaker and distribute it all over the fat & meaty side of the pork belly. I decided to leave the fat side completely intact without any additional trimming. You can trim some of the fat if you'd like but leave at least 1/4" of the fat cap.

Setup your smoker for 250 degrees & try to keep the temp between 225 - 275 throughout the cook. During the cook I decided that spritzing and wrapping the pork belly was not necessary. Smoke until the pork belly is probe tender at around 200 - 203 degrees.  Let it rest for around 15 minute and cut into thick slices (be ready for all of that bacon grease!)

VIDEO PUBLISHED ON AUGUST 25, 2021

None of the products mentioned in this video paid for a sponsorship or a product mention.

Please consider supporting the channel through the affiliate links for products that may have been mentioned in the video. While I will receive a small commission, you will not pay more for products purchased via the links below.

Fogo Lump Charcoal - https://amzn.to/2X3lxyZ

Meater + Wireless Thermometer - https://amzn.to/2WufXpn

Kenyatta’s favorite knives are made by Dalstrong! Click the link below to receive $10 off your order of $80 or more!

http://dalstrong.refr.cc/kenyattar

Sign Up for Butcher Box & Receive $30 off with the link below:

http://rwrd.io/7tyw0m0?c


Level Up Your Snacks On The Smoker!

Level up your snacks by putting them on your smoker! Drizzle your favorites like walnuts, cashews, pecans & almonds with a savory honey butter spice mix!

 

@backyardsmokemasterbbq

Level up your ##snackmix on the ##smoker Drizzle your favorites like walnuts, cashews, pecans & cashews with a savory honey butter spice mix! ##BBQ

♬ SUNNY DAY - Matteo Rossanese

 


Lessons Learned After Owning A LSG Offset Smoker for 3 Years

I have happily owned my #LoneStarGrillz 20x42" #Offset #Smoker for 3 years. Along the way, many of my processes have changed as I've learned how to master my smoker and consistently produce great tasting food.

 

If you already own a stick burner, hopefully this video will provide you with a few ideas to improve your process or make it more efficient. If you are thinking about buying a stick burner, this video should help give you some idea of what it's like to own one. I'll discuss my processes for:

 

  • Cleaning the interior and exterior of the smoker
  • Starting a fire in the firebox
  • Cooking
  • Which add-ons I think are still valuable

 

None of the products mentioned in this video paid for a sponsorship or a product mention.

 

Video Published On August 8, 2021

 

Please consider supporting the channel through the affiliate links for products that may have been mentioned in the video. While I will receive a small commission, you will not pay more for products purchased via the links below.

 

Fogo Lump Charcoal - https://amzn.to/2X3lxyZ

 

Hey Grill Hey Chicken Rub - https://amzn.to/2U0qgAi

 

Jeff's Original Rub - https://amzn.to/3xBxnwJ

 

InkBird Instant Read Thermometer - https://amzn.to/3eNwj2u

 

UltraPro Food Grade White Mineral Oil - https://amzn.to/3s3vzeM

 

Grease Bucket - https://amzn.to/3ApmVdC

 

Paint Scrapers - https://amzn.to/3s937bB

 

Kenyatta’s favorite knives are made by Dalstrong! Click the link below to receive $10 off your order of $80 or more!

http://dalstrong.refr.cc/kenyattar

 

Sign Up for Butcher Box & Receive $30 off with the link below:

http://rwrd.io/7tyw0m0?c


Smoked Beef Short Rib Plates On The Weber Summit Kamado

I had two beef plate ribs from 44Farms and I seasoned one with HeyGrillHey's Beef Rub and the other with Meat Church BBQ’s Holy Cow rub to find out which one my family prefers.

Beef short ribs are a great alternative to smoking a full packer brisket. Same great beef flavor with less effort.

None of the products mentioned below or in the video paid for a sponsorship or a product mention.

The Process

  1. Trim away all of the hard fat from the meat side. Score the membrane on the rib side like a tic tac toe.
  2. Apply a light coat of the rub to the bone side & let it sweat in the fridge for at least 15 minutes.
  3. Apply a medium coat of the rub to meat side & let it sweat in the fridge for at least 30 minutes.
  4. Prepare the grill to smoke at 250 degrees. Kenyatta used Fogo lump charcoal & post oak wood chunks.
  5. Place the ribs on the smoker with the meat side up. After a few hours, spritz the ribs with beef broth or apple cider vinegar or another liquid of choice.
  6. After around 5 or 6 hours, check the internal temperature of the ribs. If they are over 165/170, wrap the ribs in butcher paper to help protect the bark and help accelerate the rest of the cook.
  7. At this point, it’s ok to let the temperature inside the cooking chamber rise to around 300 degrees. Our goal is to get the internal temp of the ribs over 203 degrees. This will ensure that the ribs are extremely tender.
  8. After the ribs exceed 203 degrees, remove them from the smoker and let them rest for 30 minutes, then slice them & enjoy!

The video was published on 7/22/2021

Please consider supporting the channel through the affiliate links below. While I will receive a small commission, you will not pay more for products purchased via the links below.

Weber Summit Kamado - https://amzn.to/2Wd0utx

Meat Church BBQ Holy Cow Rub - https://amzn.to/3eMdkp2

Hey Grill Hey Beef Rub - https://amzn.to/2W2Liio

Dalstrong Shogun Series 6” Boning Knife - https://amzn.to/3ByURG4

InkBird Instant Read Thermometer - https://amzn.to/3eNwj2u

My favorite knives are made by Dalstrong! Click the link below to receive $10 off your order of $80 or more!

http://dalstrong.refr.cc/kenyattar

 

Sign Up for Butcher Box & Receive $30 off with the link below:

http://rwrd.io/7tyw0m0?c


Must Have Accessories For Your BBQ Grill

You finally got the grill that you've been wanting, the charcoal and the meat that you want to smoke or grill. Do you have everything else that you need to pull off a successful cook?

 

Kenyatta shares his thoughts on the accessories that are most essential for your BBQ toolkit. Many of the items (or similar) discussed in the video are linked below.

 

Video Published On 6/11/21

 

Please consider supporting the channel through the affiliate links for product that may have been mentioned in the video. While I will receive a small commission, you will not pay more for products purchased via the links below.

 

Meater Plus Wireless Thermometer - https://amzn.to/3fUXhor

 

Inkbird Instant Read Meat Thermometer - https://amzn.to/3cBBtgT

 

Solo One Hand Pressure Sprayer - https://amzn.to/3cCB7qb

 

Disposable Gloves - https://amzn.to/3wjnnZh

 

Insulated BBQ Gloves - https://amzn.to/2U0yEj3

 

Disposable Cutting Boards - https://amzn.to/3x7RoLM

 

Weber Compact Rapidfire Chimney - https://amzn.to/35a6Afv

 

JJ George Grill Torch - https://amzn.to/2TiTM3E

 

Shun Kanso 12-Inch Hollow-Ground Brisket Knife - https://amzn.to/3vdZ7GF

 

Shun Classic Boning Knife - https://amzn.to/35c0eMr

 

Dalstrong Shogun Series Chef Knife 8" - https://amzn.to/3pI81ew

 

Dalstrong Shogun Series Santoku Knife 7" - https://amzn.to/3wctAWZ

 

Dalstrong Shogun Series Utility Knife 6" - https://amzn.to/3ghIm9k

 

Dalstrong Shogun Series Pairing Knife 3.5" - https://amzn.to/35axymX

 

Kenyatta’s favorite knives are made by Dalstrong! Click the link below to receive $10 off your order of $80 or more!

http://dalstrong.refr.cc/kenyattar


Taking Another Look At The Meater Wireless Thermometer | Meater Plus

After a less than stellar experience with The Meater Block and the original Meater thermometer, I took a closer look at the Meater Plus Wireless Thermometer to find out whether it lives up to the expectations that I had when I supported the Kickstarter campaign back in 2015.

 

Please consider supporting the channel through the affiliate links for product that may have been mentioned in the video. While I will receive a small commission, you will not pay more for products purchased via the links below.

 

Meater Plus Wireless Thermometer 

 

Video Published On May 30, 2021

 


How To Smoke Beer Can Chickens With A Drum Smoker

When people start taking their BBQ seriously, one of the first things that they want to cook is beer can chicken. Here is a step by step tutorial. 

Beer Can Chicken Instructions

1) Prepare your smoker at 350. Most woods go well with chicken, I usually go with a fruit wood like Apple or Cherry. Don't over do it with a stronger wood like Hickory and Mesquite.

2) Dry the chicken thoroughly and if you can, leave it to air dry in your fridge overnight.

3) The next day, apply a binder like Olive Oil cooking spray to help the seasoning adhere. We spray our chicken with Duck Fat cooking spray. Any cooking spray or olive oil will work.

4) Season the outside of your chicken  liberally with your preferred rub. Try to get some rub under the skin for more flavor.

5) Make sure your beer is at room temperature. Placing your chicken on top of a cold beer will slow down the cooking process. Remove the top of the beer with a can opener or kitchen shears and remove 1/3 - 1/2 of the beer.

6) Place a tablespoon of the rub in the can. Add aromatics like thyme, rosemary, sage and garlic to the can. Place the can in your beer can holder. Then place the chicken on the beer can with the can going into the chicken cavity.

7) Place the chicken upright in your cooker. A typical chicken will take from 90 to 120 minutes but don't assume the chicken is ready based on time. Buy an instant read thermometer and make sure that the chicken is at least 160 in the breast. The internal temp will carry over to 165 while the chicken is resting. The dark meat should in the 175-180 range.

8) Baste the chicken a few times during the cook with melted butter to help keep it moist and add flavor.

9) If you choose to sauce, wait until the chicken is almost to temperature. The sugar in the sauce will burn if you apply it too early.

10) Let the chicken rest for at least 10 - 15 minutes to allow those juices to settle. Then carve and enjoy your moist & flavorful beer can chicken!

Please consider supporting this website through the affiliate links for products that may have been mentioned in the video. While I will receive a small commission, you will not pay more for products purchased via the links below.

Meat Church The Gospel BBQ Rub - https://amzn.to/3x33sib

Beer Can Chicken Holder -https://amzn.to/3doUBPX

Olive Oil Cooking Spray - https://amzn.to/32oJFvl

Video Posted On 4/18/21