Відео

@@laserx261x thank you so much!!

Thank you for watching!

Thanks for tuning in!

Thanks for watching!!! For starters I believe I used 4-5 packages of Taco Bell Original seasoning which at 300 mg sodium per pack yields a total of 1200-1500 mg of sodium for the entire cook. Not 20,000. I expect that every individual watching this takes accountability for their own health conditions, fitness level and dietary choices. I have high BP. And when I made these it was for a crowd. Definitely not something that would be a staple of a daily or even weekly diet for sure. This is a treat and any reasonably minded person would treat this as such

Thanks for watching!!!

Haha no it was my daughter’s bottle warmer. She was a baby when this video was shot

First time on video for sure. But it wasnt my first time. I may not be the best at it but it was still delicious and figured it was good enough to share

@@cbc9002 325 til they’re 170 internal

@@sherrywoods1151 that’s a good idea! This was my first one. My grandmother used to make stuff like this and I miss that

@@0713mas thanks for watching!!! Hit a good friend who’s Jamaican and said the same thing but said she’d eat them all day!!

@@newenglandfirecookin2885 💯% Mon!

@@matthoward123 it’s possible. Pull at 95 and by the time griddle was at the temp I wanted the steak was probably closing in on 107 or so when I threw it on if I were to guess. When I sous vide steaks I do usually pull them out at 115 but I don’t have to worry about any carry over because the steaks can only reach the temp of the sous vide which I set at 115. The smoker was set at 225 which is way hotter than a 115 water bath. Been doing this for awhile

@@peeter6336 thanks for watching!

@@shawnmcdonnell1779 thanks for watching!! If you like the steak chalupa check out our Brisket Chalupa vid!!

I just bought some pimento wood blocks and pellets. I can't wait to try this one

@@endlessnutellatoast couldn’t get that into a short. Time constraints. But I’m with ya

@@PEPPERJET7 until they temp 170 internal. Time can vary slightly depending on what kind of grill/cooker you use

@@edwardlittleford8586 thanks for tuning in!

@@kiwiwasoncehere3623 thanks for watching! We appreciate it!

@@TruOnyxfire if it were in a competition setting then I’d agree with you 100% but I can’t tell you how many ppl come up to me and rave “man I mad ribs this weekend and they were just falling off the bone” the average joe that I’ve cooked events for doesn’t have the same criteria that you’re talking about. I’ve done other rib videos where I have stressed the point you just made and STILL I can’t tell you how many requests I’ve had for fall off the bone ribs. But I’m with ya…it is overcooking them if you’re a bbq purist

Bro I got a couple!!! They’re gaudy as hell and they keep ya cool!!!

Both flats and drums

Time and temp?

@@luisalvarado9904 325 till they’re done. Time can vary depending on the grill your using

I had grilled up a whole bunch of marinated chicken the day before. Gave the grates the steel wool right after this cook. No food poisoning here

Next time I’ll use PBR!!! All about flavor my man! 🤣

Agreed!!!

Didn’t wanna run the risk of my brave 3 yr old getting her fingers snapped off lol

U can tell he’s a mannn bros voice is menacing

@@newenglandfirecookin2885 still, the meat can taste like the rubber after cooking

​@@newenglandfirecookin2885 you can pull them off as soon as it goes in the pot. If anything the hot pot is more of a hazard to the kid than the lobster that's inside

​@@newenglandfirecookin2885Stop speaking womanese and be a Man. Logically there is no way your kid could get pinched within those ten seconds of cutting the bands over the pot. Especially if You instructed them to stay back for a second. 🤦🤣