Відео

Delicious 😊

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OMG your ribs look so good!!!!! Great job. New sub here!

😅 I believe all three in the taste

Black gloves must be a requirement for barbecuing

Love how you take your time and explained everything

Great videos!

Not having a red leather jacket on is criminal!

Why do Americans call Sea salt Kosher salt? That a jewish thing, they have to Kosher the meat, thats silly in itself, they can't eat meat with blood in it, meat doesn't have blood in it, its collagen, the stuff you make stock out of, and they use stock... Isn't religion silly!

Your barbecuing technique with a Weber Kettle is wrong. The Weber Kettle is designed for indirect cooking. Burning hamburgers over coals is not what I want to eat.

Amazing wow

Spatula

Most briquettes have some coal in them

That looks deliciuos!

Love the last part - you know it’s good when both wife and daughter approved! Thanks for sharing this method, great video and editing.

Yummy

Great video thank you

Ever tried stack and rack? Might never go back. Hey that rhymes

I light my chimney starter on the flat side of a concrete block to reduce wear on my grill grate.

Great video … keep it up

I use the snake method. Stack 4 high halfway around with wood chunks on first half. Wrap at 165 and finish at 200. I like the basic seasoning you use.

Ummm……. Didn’t want to clean the grill first??

Gonna smoke me some ribs this weekend now!!

Need bacon bits and Lipton onion soup mix , Westchester sauce. All mixed in

What temp did you grill them at?

GREAT VIDEO. THANKS

Super

As for lump vs briquettes each has their usage and I wouldn’t necessarily say one is for “beginners” for long smoked meats briquettes with some wood chunks is going to provide a more consistent low temp smoke than lump will, whereas lump will produce a better sear and moderate amount of smoke during shorter preparations. Basically if I’m cooking anything that is going to be over an hour and a half I’m going with briquettes. The extra work involved in using lump in that application will not result in a noticeably better product. I am not saying what was said was wrong but it was just looking at it from a single view point. I use lump more for quick sear cooks.

Does your probe constantly disconnect? Mine was close to useless, then stopped working altogether. Replacement is in the post, fingers crossed it actually works.

Thank you very much

Why not leave the fat cap on? Seems like it’s taking away from why you buy this cut

Queered the deal for me with the sauce at the end.

searched if i could make a burger on a offset smoker and youtube came with the perfect video. I bet the taste is incredible. But still, 2 hours for a burger is not always ideal. this is more the about the road towards the destination instead of the destination it self. It's amazing to be outside, do a cook, have some whiskey. But for the regular after work hamburger I will fire up my Komado instead.

Once you put eggs on a burger, you are now making round meatloaf

My girlfriend only uses salt, pepper and garlic and steaks are great ever time. I’ve used a few rubs, but they seem to be too salty and/or overpower the taste of the meat.

Thanks for this review, greets from Belgium !

Where do you buy meat that it is so expensive? I live in the most expensive state, California. For $25 I can get a 5-6 lb. Chuck Roast, or 5 lb. of NY steak. They are both on sale year-round at Foodmaxx stores. Beef Brisket is only $7.99 a lb. $80 for 10lb. Do you live in Hawaii or something?

try Morton's Nature Seasoning. i think it's better than Lawry's. i never use eggs. i use some very minced bell pepper from a food processor that keeps the burgers moist.

Looks good thanks for sharing

Good stuff

That looks soooooo good!! When I go to buy picanha what cut of meat is that? I don't see that labeled in Publix.

I’m going to try making a pastrami with chuck roast . I just did it with eye of the round roast beef and it was good . Not as good as with brisket so I’m thinking chuck roast will be much better .

2 years later that steak is $30!

Great job sir. Love that sauce! Keep up the good work.

Brother, that turned great, spatchcocking a chicken is the way to go and that sauce looked amazing. Just joined your family. You need to join us and do a collaboration. I just did a wing one and had 30 channels involved, a lot of fun. Let me know if you are interested, my next one is going to be a St Paddy’s one. Also, if you want to see how we do the collaborations, here's a link to the wing playlist. ua-cam.com/play/PLdqwfcV31ViXGpW3l1At8GZphCtuK8GcZ.html

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Gotta bring you some deer or elk this year buddy

My wife laughed at you splitting the wood…. That clip was funny. BUT… then were reminded that the fresh split allows the wood to smoke faster and gain heat quicker to better control the fire and thus, temp inside the smoker. We used to use whole logs about 2” in diameter but the bark smoke is not a clean smoke, so you have to wait until the interior of the log is ablaze, before getting clean smoke. That log splitting part of the vid is a key component to good smoking! Good vid man!!!

Spending four to five hours just to make pulled chicken is crazy. Just grill it and add some liquid smoke to the sauce and that should do it. PS the bird look incredible after smoking and he he should have eaten it that way without pulling off the skin which was so nicely crisped out. Just my two cents. But again four to five hours is way too long. I have a real good pellet smoker and will add a good smoker tube to up the smoke and it should take an hour plus but certainly less than two.

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