Відео

Thank you! That was my very first vortex wing cook. I’ve been practicing trying to get them perfected since then. R&D tastes good!

Thank you! I have a few more on deck for future videos!

Thank you!!

I used bologna because it’s very common sandwich meat in Tennessee and I wanted it to be unique to Tennessee. The bologna, bacon, and one of the cheeses are all made within 20 minutes of where I live. When it’s smoked and fried it doesn’t taste like sandwich sliced bologna from a deli.

Looks delicious

Thank you!

I try to whenever I can!

Mission accepted!!

Thank you! I love the kettle if you can’t tell that most of my videos are with a kettle 😂

Thank you!

I appreciate the view!

Literally... like... literally dude.... like omg wifeless behaviour... omg dude... But for real, grats on the obnoxious attitude

Yes but there is some technique that isn’t shown in the video. The eggs were very runny in the core and only cooked enough just enough to not break when moving them and to seal the folds the folds. So once they get cooked in the bacon wrap they don’t overcook. The bacon wrap only cooked for around a minute and a half per side. Just enough to crisp the bacon enough to hold its shape around the egg.

Thank you! It was a learning experience. I made tortillas too! Those didn’t make the filming 😂

Thank you!!

Thank you Justin!

Thank you!!

Thank you!! I try to do some things that not every other channel has made 30 times or a cook it a different way. I also try to cook things people that work for a living can afford lol

I agree! I was surprised at the smoke flavor for only 30 minutes worth of smoking

Thank you!!

Sometimes a binder isn’t necessary. If there is some surface moisture on the meat that will act as a binder. It won’t be as strong as mustard or any other binders but will start the process of breaking down the rub so it can absorb into the meat. Salt will pull moisture out and the moisture will help bind the rub. Just give it about 20-30 minutes! If you’re putting rub on poultry skin it will still need a binder though.

Yes I did. That’s the biggest cut I’ve tried on the kettle and I didn’t want any direct heat to burn the side closest to the slow and sear. Whether it made a difference or not idk. The next brisket I do I’m going to do it without.

With mine I have to keep the charging base within 10 feet or so of the probe to keep it connected to the app. I usually set it on the wire rack under the ash pan.

@@cooking-with-henry i put mine on the holder for the thermometer. As soon as i put the lid on the connection is lost. I already sold it. So problem solved😅. But thanks for your reaction.

That’s weird. It must have just been a bad unit. I’ve used mine in a stove, kettle, offset, pellet and it works good on all as long as the box is close by. If you don’t mind it being wired the Weber iGrill2 is pretty good and the app isn’t bad either

Let me know what you think! I have some new ones I’m experimenting with that I should have ready soon.

Shoot me a email Cookingwithhenry1@gmail.com I can’t find a way to message you on here.

@@cooking-with-henry I just sent you an email

Thank you!!

It cooked for around 6 hours until it hit around 203F and probe tender on the flat end. I wrapped with butcher paper around 150F and I added beef tallow to it when it was wrapped and didn’t unwrap it until the rest was over. I have a video of the full cook on my channel

Thank you!

Thank you!

Usually I set the bottom to about 2/3 open and top around 1/2 open. For my area that usually holds it around 300-350 in the summer.

​@@cooking-with-henryDon't you want it to be around 225°?

@@WalkwithGod4eternity yes 225-250 for low and slow but I tend to do a more hot and fast cook because I usually don’t have time for long cooks lol

@@cooking-with-henry gotcha. I can understand that. It's an entire day long commitment doing it low and slow that for me means waking up early on my day off.

@@WalkwithGod4eternity same here and I’m married with 3 kids so usually on my days off we have things we want to do that don’t include setting at home all day. I do a lot of cooking late at night too after we’re home for the night.

Thank you!

I have an offset. You’d be surprised at how well a kettle works as long as your cook fits within the size restraints

Thank you!

Thank you! It is a Weber kettle premium grill that you can get at most of the box stores. And I was using B&B charcoal briquettes. They are a really versatile grill with tons of uses and accessories

Thank you!!

@@cooking-with-henry you got it bro💯

I used around 32oz of water. I boiled it dry one time so I used a little more water than needed. Around a quarter stick of butter and about a tbsp of liquid crab boil. The butter and crab boil was to season the steamed water some and what is left over I put into a pan to help keep my cook warm while eating. Potatoes and corn need to go for around 30 minutes depending on size. I check the potatoes with a fork to make sure they are getting soft. Crab legs and lobster go around 7-8 minutes and around 4-5 minutes for shrimp and sausage. Would you like to see a full video of a cook?

Yes

Thank you!!

😂😂

I never depend on or use the factory gauge. I go off the ambient temp reading from my meater+ when I am smoking meat.

Thank you!! Are you wanting to see more budget cooks or more non traditional bbq meals? I have plans for both lol

@@cooking-with-henry I'm actually cool with both lol.

Be on the lookout for new videos. I have a lot of new things I’m wanting to try as I get time to cook them. Thank you for watching my cook!

@@cooking-with-henry cool, no problem!

No it is a off the shelf accessory from Only Fire. It has a pizza oven door built into the side too. It’s a plug and play kit. www.onlyfire.com/collections/rotisserie/products/onlyfire-stainless-steel-multi-purpose-rotisserie-and-pizza-combo-kit

Thank you!

Thank you!

This time I didn’t use a binder. I let it set for around a half hour after I put the rub on so it could absorb into the meat. Usually I like a mustard binder

@@cooking-with-henry looks great

It was smoked around 5-6 hours then wrapped in butcher paper until it was at 203 internal and then I left it wrapped during the rest period

How to manage the fire? I smoked my brisket but the brisket temperature stuck on 135F and the smoker on 225F

It usually done in 6-8 hours for a butt but I always plan for contingencies. So I make sure I have 10-12 hours just in case something goes wrong or if it’s really windy it’s hard to maintain a stable temp