 Okay folks look I know why you're here you didn't see that check it out this is late February I'm outside using my grill I feel bad for everybody out there this out there in that cold but don't trip it's gonna warm up now I'm gonna show you guys today just how to smoke get some good smoke infusion you know inside of your look I'm gonna do it two different ways I'm gonna do a boneless skinless chicken thigh and I'm gonna do traditional my uh my chicken thighs right and I just want to show you it depends on the brand and how to accuse he is and all of that look at this right it's supposed to be skinless and boneless obviously the bone is gone but when I see it like this I like to go ahead and do a little bit of trim right so I'm gonna just go cut some of this out right just some of it remember this right here is like the flavor too you know I mean the fat and some of that skin I like to have all of that you guys tell me how do you like to do yours now I'm not gonna do all of that that right there is good enough for me then I'm gonna go ahead take this drop it in just like that and leave it now I'm gonna do a couple of more of these and then I'm gonna show you what I do for the regular version of just chicken thighs so after trending up trimming of that other right so now I just want to show you this now obviously this got the bone this is how it is when we put it in the oven right so if I flip this over here looking like this I don't want to do no tuck job or nothing like that so I just take it I can feel where my you know where the actual meat is and I just cut this excess off all right after you got everything in the bag right it's real simple so what I'm gonna tell you is right now some of you guys are probably already figured out look I'm just smashing my garlic but what you've probably had already figured out is what we're doing we're making a little bit of a marinade right I don't want to mince the garlic I know this when I mince the garlic you know when they small fine little pieces like that and when you put them on a grill especially if you put them on something like like some kind of where have direct flame underneath the bottom of it what it'll do is check this out it'll make it where get them little dark spots and kind of like burn you know so you don't want that so all you want to do is you take it smash it open and go from there now pay attention to this right here I like to use the you know like a 33% less soy right I mean less salt so just the less sodium soy sauce so you want to put about a third of a cup now don't forget this full ingredient list will be down on my on my website listen that's smoking and grilling with ab.com and that's WITAB.com right so you want to get this on here just like this you know I mean uh that's it you only need about about a third of a cup look I gotta do honey y'all know about it they already put the flat top on there so you can do that you know I mean so you can get every little bit of a drop right so put this in here we want to get this to go on now you know this is nice and thick right that's where that little that little apple cider vinegar comes in right but we did say we doing honey garlic honey you saw the garlic so now we come with some apple cider vinegar just to cut that honey so we're going to put in a couple tablespoons all right so now we're going to add a little bit of this dry time to it right so a little bit on the windy side out here I'm going to say put in about a tablespoon but I'm going to say it is like you really can't put too much time and nothing you know I mean it'll be nice then we're going to give it a couple of generous pinches of salt that's all we need then we're going to come right back over the top you know with that black pepper okay so after you got all all your ingredients in the inside I don't take all the air out because I kind of like want to do like a little bit of a you know mix you know so I want to have a little air in here but you want to make sure you mix it good because you put everything on top I could have done this in a bowl you know what I mean but I'm just like saving some steps for myself and I mean because I am the one that doesn't you know does the dishes so as you guys can see look you can see that right there it gets everywhere all right now I'll open this up take it let all of the air out now all right take this put it here I'm gonna put it in the refrigerator and let it marinate I'm gonna give it a couple of hours listen if you guys got any forethought you know what I mean a good eight hour be great you know I mean overnight is good one hour will work you know I mean so I'm gonna do a couple of hours so we can get that infusing you know I mean and then we're gonna put this on the grill okay folks let me just tell you what happened listen I said I was gonna do that for a couple of hours I come back right I end up getting a couple of phone calls and like just life took over and now it's the next day so this is marinated you know overnight I'm gonna go ahead and just show you guys what it looks like oh yeah look at that right there that's what you want to get right when it looked like that now I got a baking sheet over here on the side I'm just gonna stage everything here this is how you guys way and now just do it remember the little trim we did look how the skin just lays on there nice it's not laying on the side I'd have to do no tuck work okay so look after we get everything staged now I'm gonna show you what I'm gonna do is look I get myself paper towels kind of like fix it fix it in this configuration like this right what I'm gonna do is before I open this up I'm gonna take this and just work off to the side I'm gonna put a little bit of my olive oil on here because I want what I'm trying to do is create my grates to be non-stick right a lot of times you guys see me doing this I forget you know what I mean and then when I go to flip something it's an issue right so we got it on there like that now I just take this and just rub it on the top there's a little pro tip for you guys right I can do a little bit inside of this and I know I'm letting a lot of my heat out but fortunately I'm using this pellet grill right this is my go-to folks you know what I mean I have another one of these you guys will see it in one of my next videos because what I'm gonna do is I usually take this around everywhere like when I do a little camping if you guys didn't know I camp you know I mean I do things like that go to the racetrack this how I got wings and hot food when I'm out all right so what I'm gonna do is open this up and then we just for the stage these now I'm gonna do it this way I'm gonna go ahead and start with my meat side down with you know with my regular thighs and then these just the way I have them is the way I'm gonna put them down now oh let me just tell you this I set my internal temp at 425 degrees you can see I left a lot of heat out but it's on his way up right now 389 390 it's on his way back so this will come back I'm gonna open this up one more time and we get ready to just stage these on here okay so listen the number one question is I know that everybody want to know it like how long I'm a quick turn everybody how long because if I tell you how long my size of my meat might be different than your size right so if I tell you one hour then one hour yours might be overly cooked or underly done right so listen I'm gonna just say this you got to get yourself one of these meat thermometers right these right here is what you got to have this tells you when your food is done I can tell you approximately about the time and I'm gonna say use these especially for the ones with the skin on them and the bone that's gonna take about an hour you know what I mean with 425 degrees but I'm going to check them after about 25 minutes right because I got the boneless skinless those will be done before that and you want to save your marinade because when I do check them I want to brush them and keep them nicely coated then I'm gonna flip them right so you just want to save this put it in there and get yourself a brush remember we want to go to 165 even if you go to 160 that's cool you know I mean because when you take it out don't forget the temperature is going to rise a little bit more hey these are pro tips folks after looking at it look you know we have brown sugar in there right there was soy stuff like that look it give you them dark edges around there that's where you get a lot of that flavor from right so now we flip it over look at this right here that's what you're looking for just that million dollar right here right ah yeah you know what I'm gonna go ahead and move this over here like this then you want to stay on top of it now because if we coming down to the last little bit now is when you want to start taking your probe and getting a base where you're at and that'll decide you when you're going to come back and you know you know take it off these will probably be ready in just a minute oh these are good you guys can brush on the other side look it'll just create a little bit of the smoke if you brush the tops and then flip them over but I'm gonna do it like this just to protect the top right here and fuse it with a little bit more of that flavor bake that on there let it kind of like you know caramelize on there you guys can hit all of these edges you can hear as it drips down you know I mean along with the fat from the chicken then you want to get yourself a gauge to figure out where you are these right here are coming along just fine look at this one so we getting close folks just about on the money right here right these actually went a little bit further than I would like those went to 165 so we know they're going to rise just a little bit but if you guys look at this look at this I don't want to squeeze them you can see man they got you know juice just running out of it let's look at the back end of this one that's what you want folks right and the knees need to go just a little bit longer you know what I mean so we can achieve that you know the fully cook so you guys can see look at that color right there look it up okay folks so look this is what we're looking like right so I'll just put it on my board you know then we'll just go ahead and give it a cut right so we don't have no bone over there I'll just cut it like this look at that you can look at the color of the meat see that it's cooked fully you know what I mean let me turn this around this way look at that nice steel juicy you know it's that dark meat so it's going to stay that way listen I'm not going to over talk none of this I'm going to take this my goodness cheers all check it out folks this right here is fire listen we eat with our eyes so you guys see it you can see it fully cooked and now let's talk about like the flavor now I'm using my rec tech bullseye x right I want you guys to look with me standing next to it look at the size of it you know let me know I don't I can't say enough about it this right here is like super easy to use right you got your hopper all you got to do is take you some pellets put that in the inside you got a decent size you know surface and this gives you the same flavor as any other you know grill master out here remember rec tech bullseye x portable tailgate take it where you go now if you're new to my channel let me just take your time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there listen there's a channel out here to simplify these recipes and taking the mystery out of cooking I'm finna be short folks because I'm ready to eat I'm out peace