Thank you for watching my food truck banana pudding recipe. On this video, I show you all how I made my very popular banana pudding on my food truck. You will notice that this recipe does not have vanilla wafers like most banana puddings. Give this recipe a try, it’s life changing! Thanks for watching…
In Denver, Guys steps into the kitchen at Korean BBQ joint DaeGee and waits impatiently to taste the meaty, all-you-can-eat flavorfest! Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: Subscribe to Food Network ▶ Guy Fieri takes a cross-country road trip to visit some of…
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Have you thought about getting a Traeger Wood Pellet Grill? We will share with you the Pros and Cons of a Traeger Grill which … source
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Open Pit brings back memories for me too! Charred chicken tastes better!
Exactly like my Grandpa and my father have always done it!! Well done sir
Thanks very much, mate. From Australia. They all look pretty to me ❤
If it isn't charred or a little burnt I don't want it. Also why not just spin the top grill instead of moving each piece individually? We all do our own thing though. Enjoyed the video. Txs
Another great cook
Italian dressing, who woulda thought 😊
I like the Sucklebuster’s SPG but it makes my family sneeze and cough when I open it up. Does anyone else have that problem?
Steaks on the kettle!
You are speaking my language, because the best chicken is cooked on a kettle grill!
Love me some char! Not that much though😂
Fantastic 👍 Greetings Bernd
Only 6 thighs, you on a diet?
Open Pit barbecue sauce was all we ever used back in the 60's man, we used to put that stuff on everything, popular back then.
Do you have a different suggestion for a marinade beside the Italian dressing, I have a couple family members that are allergic to that dressing.
I have numerous cookers, something about a Weber puts a smile on my face more than any of the others when I fire it up!! Nostalgia maybe idk! Great series man, appreciate the great content.
I grew up with chicken over charcoal and Open Pit BBQ sauce. This brings back the memories. I have been trying to find Open Pit where I live but I have struck out at two of the four food stores so far. I'll keep searching. Country style ribs over charcoal with Open Pit at the end kicks ass, too.
My favorite chicken!
Oh ya, thats a staple in our house, pretty much the same way. This maybe a St. Louis thing but real weber kettle grillers here all seem to have these black oval shaped pots with little white specks and instead of dumping the sauce on it you let it cook in the sauce for about an hour or until the Cardinal game is over on kmox. Cook some canned green beans or corn over the cool area once its in the pan of sauce and "thats a winner" on a Sunday afternoon. Good job !!!
Do you have the rotisserie ring from Weber? I do it over the coals with the ring on……the grate is 7 inches higher where the flame never gets to it. It is money!
I've doing that with chicken for years…How about a Collab?
First off, I am loving these kettle series bro. A-men on the over complicating stuff. I get carried away too much with grill temps, time, ect..Backyard BBQ always tasted better when you didn't worry about all that and just went off instincts. Probobly the way it was ment to be.
Looks awesome got to try it
🤘🏻😎🤘🏻
Bro you’re speaking my language here… exactly how I do chicken as well – can’t beat that charcoal flavor. Well done sir. Simple and tasty!
My Brother in law used to do open pit with a jar of salsa. 😋
I’ve been bbq’n thighs and drumsticks that way for decades! The Weber Kettle has been the go to for as long as I can remember! Thanks for posting this one!
That’s perfect
Awesome video man my dad used the same marinade its something special.
If BBQ chicken don't have any char on it, it ain't done yet… that's a flavor you need!
Make a bacon explosion
Chicken looks so delicious. Definitely going to try your recipe because you haven’t let me down with your great recipes especially the smoked chicken bombs. Have a wonderful weekend.
Looks delicious! I'm with you, that's a little too much char but I'd still smash it!
Hey Darren,
Just rotate the grill grate with the tongs. Then spin it back so you don't knock the seasonings off.
Made me laugh.. don't over complicate the cook. From a man that uses 6 rubs, 2 sauces, special pellets and 3 different temps for 12 hours of monitored cook time and perfect internal meat temperature. Chicken looks fantastic, char and all! Add a potato salad.. I'm on my way over now!
Pastrami of course.
❤