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Part-Timer’s Pit BBQ
Приєднався 1 лют 2014
Welcome to my BBQ Channel. Cooking some Southern inspired BBQ in Ontario, Canada! Together, we can learn and grow in this bbq journey we are on.
You can check out my Instagram as well for content between posts, and all my finished shots.
IG: @parttimers_pitbbq
Proud partner of Lumberjack BBQ Pellets, Green Mountain Grills, Pimp My Grill, ThermoPro, The Butcher Shoppe, and Cobra Metal.
Some posts may contain affiliate links and discount codes.
You can check out my Instagram as well for content between posts, and all my finished shots.
IG: @parttimers_pitbbq
Proud partner of Lumberjack BBQ Pellets, Green Mountain Grills, Pimp My Grill, ThermoPro, The Butcher Shoppe, and Cobra Metal.
Some posts may contain affiliate links and discount codes.
St.Louis Spare Ribs Recipe on my Drum Smoker | Rib Rub Recipe
I trimmed down a whole rack of spare ribs and cut them into St. Louis style. I cooked the rib tips a long side the rack.
In the video, I show how I make a great rib rub that consists of:
• 3 tbs light brown sugar
• 1 tbs kosher salt
• 1 tbs Lawrys seasoning salt
• 1 tsp msg
• 1 tbs coarse black pepper
• 1 tbs granulated garlic powder
• 1 tsp cumin
• 1 tsp cayenne
• 1/2 tbs chilli flakes
• 1/2 tbs chilli powder
• 1/2 tbs chipotle powder
• 2 tbs paprika
I also make a mop sauce where I list the rough amounts.
Fuel: lumberjack bbq pellets
Grill: barrelboss q
In the video, I show how I make a great rib rub that consists of:
• 3 tbs light brown sugar
• 1 tbs kosher salt
• 1 tbs Lawrys seasoning salt
• 1 tsp msg
• 1 tbs coarse black pepper
• 1 tbs granulated garlic powder
• 1 tsp cumin
• 1 tsp cayenne
• 1/2 tbs chilli flakes
• 1/2 tbs chilli powder
• 1/2 tbs chipotle powder
• 2 tbs paprika
I also make a mop sauce where I list the rough amounts.
Fuel: lumberjack bbq pellets
Grill: barrelboss q
Переглядів: 312
Відео
Brisket Pinto Beans Recipe On The Pk grills
Переглядів 467Рік тому
These Bbq pinto beans loaded with leftover brisket was out of this world hood!!! Very south western feel to these beans. You will need: • leftover or already cooked brisket, • 2 chorizo sausage • 2 jalapeños • 1 yellow onion • 5 cloves of garlic • green onion • pinto beans • beef broth or stock • bbq sauce of your choice. For the dry seasoning you will need: • salt or seasoning salt • black pep...
HOMEMADE JERK PORK On My Drum Smoker | Jerk Rub & Sauce Recipe Included
Переглядів 321Рік тому
Jerk is a great way to level up your food. It’s so much more than just a marinade or seasoning; it’s a whole process rooted with Jamaican culture. Jerk is generally cooked direct over pimento wood and coals. I used cherry wood chunks and Lumberjack premium lump charcoal and I dropped in some pimento berries as well for some added flavour. For the wet jerk, you will need: scotch bonnets ( habane...
EASY Beef Back Rib Recipe! | On My PK Grills
Переглядів 588Рік тому
Beef back ribs wouldn’t be my first choice for beef ribs, but when you find some, why not just cook ‘em indirect!! Used some soy sauce as a binder and seasoned with some lawrys, garlic powder, black pepper. I used my PK Grills and cooked these ribs indirect with some cherry chunks. Shout out to Lumberjack BBQ Pellets for keeping my pits lit!!! Music: Same Ol' Musician: Philip E Morris
Rotisserie Pork Belly | Father Daughter BBQ Cook On My Pellet Grill
Переглядів 221Рік тому
Rotisserie Pork Belly | Father Daughter BBQ Cook On My Pellet Grill
Is this the BEST way to smoke a Brisket?! | SALTLICK Inspired Flavours
Переглядів 334Рік тому
Is this the BEST way to smoke a Brisket?! | SALTLICK Inspired Flavours
Stuffing Peppers with some BBQ | Cooking with my Pit Barrel
Переглядів 139Рік тому
Stuffing Peppers with some BBQ | Cooking with my Pit Barrel
Memphis Inspired Dry Ribs | On a Pellet Grill
Переглядів 184Рік тому
Memphis Inspired Dry Ribs | On a Pellet Grill
Pit Beef Dip Sandwiches on my PK Grills | Part-Timer’s Pit BBQ
Переглядів 251Рік тому
Pit Beef Dip Sandwiches on my PK Grills | Part-Timer’s Pit BBQ
Pastrami Brisket on a Pellet grill | Bonus Mustard Bbq Sauce
Переглядів 467Рік тому
Pastrami Brisket on a Pellet grill | Bonus Mustard Bbq Sauce
Rack of Lamb for a Date Night | On the Pk Grill
Переглядів 238Рік тому
Rack of Lamb for a Date Night | On the Pk Grill
Easiest Smoked Burger EVER Using Brisket | PK GRILLS
Переглядів 223Рік тому
Easiest Smoked Burger EVER Using Brisket | PK GRILLS
BBQ Pulled Pork on my PK Grill | Part-Timer’s Pit BBQ Recipes
Переглядів 205Рік тому
BBQ Pulled Pork on my PK Grill | Part-Timer’s Pit BBQ Recipes
BBQ Beef Pot Roast | Over Top on my Barrel Boss
Переглядів 2172 роки тому
BBQ Beef Pot Roast | Over Top on my Barrel Boss
Backyard Smoked Side Ribs On The Pit Barrel | St. Louis Trim
Переглядів 1692 роки тому
Backyard Smoked Side Ribs On The Pit Barrel | St. Louis Trim
Smoked Brown Stew Chicken | Caribbean Inspired | Smoked on my Pit Barrel
Переглядів 1512 роки тому
Smoked Brown Stew Chicken | Caribbean Inspired | Smoked on my Pit Barrel
First Pastrami Cook | Smoked on the Traeger Ranger
Переглядів 9712 роки тому
First Pastrami Cook | Smoked on the Traeger Ranger
Beef Short Ribs on my Drum Smoker | Barrel Boss Q
Переглядів 3072 роки тому
Beef Short Ribs on my Drum Smoker | Barrel Boss Q
Smoking a Brisket in my Drum Smoker | Boat Method | BarrelBossQ
Переглядів 1,1 тис.2 роки тому
Smoking a Brisket in my Drum Smoker | Boat Method | BarrelBossQ
Chuck Roast Burnt Ends | Poor Man’s Burnt Ends | Traeger Ranger
Переглядів 1,8 тис.3 роки тому
Chuck Roast Burnt Ends | Poor Man’s Burnt Ends | Traeger Ranger
Part-Timer’s Take on Carolina Pulled Pork | Barrel Boss Q
Переглядів 1583 роки тому
Part-Timer’s Take on Carolina Pulled Pork | Barrel Boss Q
New Competition Grade Smoker | Smoking a Brisket Flat to Break it in
Переглядів 3703 роки тому
New Competition Grade Smoker | Smoking a Brisket Flat to Break it in
Chuck Roast Smoked Like a Brisket on my Traeger Ranger
Переглядів 71 тис.3 роки тому
Chuck Roast Smoked Like a Brisket on my Traeger Ranger
St. Louis Style Spare Ribs on my Pitbarrel | Making a Tangy BBQ Sauce
Переглядів 2463 роки тому
St. Louis Style Spare Ribs on my Pitbarrel | Making a Tangy BBQ Sauce
How Portable is the Traeger Ranger? | Cooking a Pork Shoulder in a Thunderstorm
Переглядів 14 тис.3 роки тому
How Portable is the Traeger Ranger? | Cooking a Pork Shoulder in a Thunderstorm
BBQ Whole Chicken Smoked in my Pit Barrel
Переглядів 6083 роки тому
BBQ Whole Chicken Smoked in my Pit Barrel
Cooking a Tomahawk in my Pitbarrel! | Father’s Day Cook
Переглядів 1163 роки тому
Cooking a Tomahawk in my Pitbarrel! | Father’s Day Cook
Pork Belly Burnt Ends | Pit Barrel Cooker
Переглядів 9313 роки тому
Pork Belly Burnt Ends | Pit Barrel Cooker
How I Prepped my Backyard Brisket | Trim and Seasoning
Переглядів 1293 роки тому
How I Prepped my Backyard Brisket | Trim and Seasoning
I have recently added the BBQ sauce after I've shredded it and put it back in the smoker for 20-30 minutes. Try it out works awesome.
Have a nice pot roast I'm smoking today. Only been smoking about a year now. I'm using a Chargrill off-set. A lot of work with these smokers having to put a SMALL split of wood every 15min. Haveing fun with it though. I'm thinking about making some French dip sandwichs
Wrapping in foil will make it pot roast tasting. If you like that then wrap in aluminum foil. If not use butcher paper or leave unwrapped. You can get all the juices by placing a pan underneath if juice and drippings are important.
Thanks for this video. Love my ranger ive been wanting to try pastrami on her but first video I found. Looked good too. 😊
What tenp did you pupp to rest at?
Doing this as we speak, thanks!
Classic Jewish Sandwich (Meat Carving) Pastrami Sandwich Corned Beef Sandwich Brisket Sandwich Turkey Sandwich Reuben Sandwich Knoblewurst Sandwich 😃#1 Smoked Cooked Pastrami Brisket - Point (Fat cap on bottom) then served with mustard on rye bread. Romanian Pastrami. Jewish Cuisine Pastrami is a delicatessen beef, salt-cured, seasoned with various spices, and then smoked. Pastrami is exclusively made from beef while salami can be made from other sources such as pork or venison. Seasoning Pastrami meat with a dry brine for 7 days for flavor: Liquid Binder: 1 Tbsp red win vinegar on each side Dry Rub: 1 tsp Cinnamon 1 tsp garlic powder 1 Tbsp Black Pepper 2 Tbsp Ground Coriander 2 tsp Paprika 1 Tbsp salt Smoke then steam Smoked Pastrami for tenderness in a deep pot with lid for 45 minutes on low heat in 1/2 cup water. 😃#2 Dry Cured then braised Corned Beef Brisket- Flat (Fat cap on top): Corned Beef Brine for cure: 1 whole beef roast, roughly 10 pounds 1/2 cups salt, or pink salt 2/3 cups cup pickling spice: paprika, cinnamon, coriander, black pepper, garlic powder Add the dry rub spices on beef and place in a pot and lid just large enough to hold. Cure for 7 days in the refrigerator. Fill container with water to cover so the corned beef so is entirely submerged and cover with lid for wet brine and simmer on 3/10 setting for 1 hour. Remove Corned Beef, let the meat rest 10 minutes, and add potatoes and carrots bring to water for 7 minutes boil. For Saint Patrick's day breakfast, dice up beef for corn size with diced potatoes and reheat on skillet. Add fried eggs over corned beef and hash. For Saint Patrick's day dinner, sliced corned beef serve with side potato and carrot with butter, parsley, dill compound.
You are good brother. You have common sense. I like the way you teach. Make more videos.
Hey man I just got myself a uds what temp were you rolling at?
Hey, this seems fantastic! I've got the Kosmos Brisket Mop and I'm thinking of using it like you did. Any advice? Should I mop it before the stall, or start mopping around 165°F and continue until it hits 180°F before wrapping?
Have a chuck I’m about to toss on the smoker. Enjoyed your video. Thanks!
What smoker is that
I guess he didn't get the memo about vinegar dissolving aluminum foil
I like the song 🔥
Big track for sure
Awesome job kiddo
Bro, just to let you know you didn’t help me on anything I was trying to do all I was trying to do is cook a chuck
Next time don’t make it so complicated on all the different seasons and what you were doing as I’m just trying to make shit tonight
Will Do. Sprinkle Kitty... Let's Gooooo..Hello from Las Vegas
Texas Brisket 🐄Binder: Worshireshire Sauce 🐂Dry Rub: 2 Tbsp Paprika, 1 Tbsp Garlic Powder, 1 Tbsp Onion Powder, 2 Tbsp Salt, 2 Tbsp Black Pepper. Smoking Temp Time per Pound 200 degrees F/93 degrees C 50 min/lb 225 degrees F/107 degrees C 40 min/lb 250 degrees F/121 degrees C 30 min/lb 275 degrees F/135 degrees C 20 min/lb With all cooking times, remember to add 30 minutes for resting the roast before slicing and serving.
What makes a good Smoked Brisket? “The Bark” - The outer crust of the Smoked Brisket should be well colored, seasoned, and the fat should be well rendered and feel sticky when ready to serve. “The Smoke Ring” - Slicing the brisket open should reveal a reddish-pink rink ¼” to ½” from the edge of the “Bark.” This is a sign of the time the brisket was lovingly basked in the heat and smoke of the hardwood. “The Tug” - A well cooked Smoked Brisket will be tender and easy to pull apart when lightly tugged on. There will be a good amount of beef juice flowing from it also: a sign that the cook took their time to slowly cook the brisket to render the tender beefy goodness. “The Taste” - The taste reveals a tender texture with a well seasoned beef flavor that is infused with sweet smoke from the hardwood.
😊 Chef Table Sean Brock Succotash Cook 4 strips of bacon, diced Add 3 tbsp. unsalted butter 1 tbsp the canonical fines herbes of French haute cuisine (thyme, chopped parsley, chives, tarragon, and chervil) ½ cup thinly sliced sweet onion 1 tsp. minced garlic ¼ cup fine dice red bell pepper ¼ cup fine dice yellow bell pepper 2 tbsp. fine dice green bell pepper ½ cup corn Kosher salt and freshly ground black pepper In casserole dish add succotash and 1 cup heavy cream Garnish 1 Tbsp parsley and ½ ounce Asiago cheese Bake 350 F for 15 minutes 🌜Broccoli Cheddar Soup: 🌛 1 Tbsp butter 1 diced onion 1 minced garlic clove 2 cup chicken broth 4 oz shredded cheese 1/2 cup heavy cream 3 Tbsp grated carrots 1lb broccoli florets chopped Salt/pepper to taste Chocolate Brioche Bread Pudding 😊 Chef Bread Pudding: 8 ounces semi-chocolate chips 1/2 cup heavy cream 1 cup whole milk 12 ounces chocolate brioche bread cut into 1-inch cubes* Chocolate Ganache: ¼ cup semi-sweet chocolate chips ½ cup heavy cream Refrigerate 1 hour
Margarine? You used margarine? I mean, you said butter, but . . .
I use what I got
@@ptpitbbq “I use what I got”. Okay, well, get yourself some butter, cook two chuck roasts, compare one against the other, and see the difference for yourself. Or don’t. Maybe just get yourself some fake meat as long as you’re going to use fake butter.
@@2old4allthis lmao 🤣🤣man your really worked up about me using fake butter, i kinda feel sad for you…… also just putting this out there, championship bbq cooks use parkay which is fake butter and win comps all the damn time. Oh and I do use “ real butter” just depends on if I want to get someone all fired up over something stupid or not 😂😂😂😂😂
@@ptpitbbq Hmm - 56 videos dating back two years, 722 subscribers. Wonder why. lmao🤣🤣
@@2old4allthis and I appreciate everyone of those 722 subs lmao and I appreciate you for taking the time out of your very busy life to let me know how hurt you are by me using fake butter😁😁 so thank you my friend
That’s malarkey is where you lost me you sound like Joe Biden🤦🏼♂️😏
He must have watched my video then 😂😂😂🙌
How big was a pork shoulder in pounds
M town all day. extra rub 👌🏿
How much culinary experience you have? Been in this industry long? Or do you just do this for fun? Regardless do what makes you happy. Even if its this...
I worked at a few restaurants when I was younger but I don’t have any really why do you ask?
@@ptpitbbq just wondering. I've been in the industry for 20 years and now i see everyone is just doing cooking videos as it's easier way out. A lot of the food I see is sub par, the reason I don't start a channel is because I feel people don't want to see this content. But then I see people obsessed over simple stuff like this. Just about time a start a channel if all I have to make is junk food and show things I do made from scratch, like buns and cheese making (which I do). Everyone else cheats and uses short cuts. Might be why I'm frustrated.
@@Canadianvoice man I cook bbq I don’t claim to be a chef actually I don’t like Chefy stuff I keep it homemade bbq style just simple comfort food. But I make my own rubs/seasonings and I make my own sauces I don’t use store bought pre bottle stuff. But with bbq you don’t need to get fresh tomatoes and stew them down to make a sauce just to make a bbq sauce after. Ketchup and all that works fine bbq sauce it’s just a mixture of condiments.
@@ptpitbbq but you can make your own condiments. And your own buns and your own mayonnaise and your own spice blends. Especially in today's climate its cheaper and maybe it's time to start appreciating those whoake everything from scratch. That's the problem with the short cut food. It all tastes the same. Nothing is unique anymore as everyone covers their food in Heinz this or Dan-os seasoning that.
@@Canadianvoice your entitled to your opinion man I just don’t think it’s that serious, I can’t speak for anybody else but for me I’m not tryna be a chef I don’t want to be a chef I don’t want to bake I just cook simple flavourful bbq man
"That's a Rub I can Get Down with!" 😂
Thanks for the shout-out! I have never used mop sauce on a brisket - adding that to the list!!!!
Thanks man yeah I love mop sauces on briskets, ribs and chicken, this is a saltlick inspired mop so I got inspired by your video, remembered saltlick does a similar 2 series cook but also uses a mop sauce and open fire pit to finish.
@@ptpitbbq well you know I have to try it now right? If I film it I'll give you credit.
@@BehindTheFoodTV thanks man I really love your content!!! Keep up the great work
Very nice! Thanks! I've done a Chuck like a Brisket before. Done right, they are fabulous!
Looking good, man!
Thank you
🔥🔥🔥🔥🔥🔥
Thanks man
that looks so yummy 😍😍😍
Them bitches look fire
Those Beans look money dude! WOW!!
Thank you big bro!!! Coming from you that means a lot
Fire 🔥
Thanks man
Love a good left over brisket recipe!! 🔥 🔥
Thanks man!!! These beans turned out amazing and so simple
She is so cute hope she can be as good as you ❤
Thank you so much!! I’m sure she will be better then me,that’s the goal anyway!!!
🤩 little chef 👩🍳
Yeah she has love for cooking!!!!
Soy sauce really that surprised me
Ya Mon Jamacian us HUNGRY
The flavors that the drum brings out is amazing Maxx! Especially in Jerk. Very nice cook.
Thank you big bro!!!
Put all your hands where my eyes can see!!!!
Gotta try that one!!! Looks awesome!!
Great cook Max!👍🏾🔥
Thank you my friend!!!
Salt Lick inspired! These look great! I'd suggest that instead of Lawries salt you try Hy's Seasoning Salt. Canadian thing. Make sure to get the Original one WITH MSG (which has an undeserved bad rap). May be harder to find in Ontario. Kicks the crap out of Lawries.
I am not opposed to msg haha I will check it out!!!
Those were some 🔥 ribs. Loving the content. New subscriber to your channel as of now! Keep that smoke rolling Brother!
Thank you so much!!!!!🙌🙌 I really appreciate that
wow look at the shine on those bad boys
Yet another one I'll have to try this season but I only have a pellet grill so that's where I'll try them. Thanks
Thanks man, yeah a pellet grill will work just fine!!!
One of my favorite cuts Maxx!
Thank you big bro!!! Much appreciated I did enjoy these beef ribs i wish I could find the 3 bone Dino’s where I live but that’s a no go unless I special order them!
chicken liver and intestines please
That’s not really my thang😂😂 I’m sure you can find someone more in-depth for those items
Looks amazing!!!! A must try!!
Thank you !!!!!!!!! I truly appreciate it!!!
I love this channel, recipe's ARE FIRE I would love to see your take on some Texas shotgun shells hint hint!
Yeah I can try them out!!!! And thanks
I can make that happen!! Thanks a lot!
Really cool. Never thought of a two stage cook. Awesome vid.
Thank you my friend!!! I really appreciate it this was a fun cook and a fun method to try out, bonus it worked out with a select brisket so imagine a good quality brisket👌👌👌👌