Відео

How long was corn in for?

Well played awesome result

Great insight mate, thanks for the Vid

Are frozen cranberries necessary

Hi, what is the spice used? And how long does it take to cook lamb?

Does alcohol really evaporate while cooking or is it a myth

Did you forget to add the tomato ketchup ?

How did that one glass of bourbon last you 20mins buddy ?? 🤣🤣

I loved Chicken X - but can't find it anywhere anymore. Has it been discontinued?

Hey mate, looking into buying a offset smoker cant decide between the oaklahoma joes Longhorn offset or this one. Would you have any recommendations??

PLEAAAAASE dont skip the off camera details about time and temp. Good vid. Missing the secrets.

Why are you using F instead of C? Desperate to be American? Switched off.

You frigging genius. That's absolutely what I was looking for. Perfect, thank you!

Silly question but wouldn't it make more sense to finish any cut that is wrapped in the oven instead of wasting expensive fuel like pallets?

in one of the short cuts of video it shows you spritzing the lamb shoulder, but you don't mention it in the rest of the video. Do you spritz the shoulder and if so what are you using? Thanks for the video, trying one this week

Cool vid but why fahrenheit and not celsius?

I don't speak in kilos... next

I am following this to a T. Espeically the sipping bourbon part

I didn’t realize the bottom grill could get that lower. I have mine set to the medium slot .

I have a 16" bullet smoker I never use the water bowl because I find I don't like how much gunk it creates. But I have heard of people putting rock or sand in the water bowl instead as a heat sink. But I just don't use it and will spray my meat with a mix of AC vinegar maple syrup and Worcestershire sauce about 3hr or so in to The cook but that's just me

yeah I would have added chicken stock its a must in our recipe

when did you add tomato sauce?

Looks fine but you never said how long you cooked em for?

Square inches

I bought the javelin pro do you about a year ago already went out when I opened it up. It only will read -58° disappointed. It only lasted a year.

Hah

or you can just go out and buy one

Excellent review! Very well edited and organized. Some other assembly videos get tedious without any editing or with the assembler standing and obscuring key features.

Made this sauce tonight using Bulleit bourbon and Vermont maple syrup. Came out amazing to go on some grilled pork chops. Out of this world good!!! Great recipe, thanks for sharing 😁

Have you retired from UA-cam?

This guy put me to sleep

excellent!!

That looks fireeeee

That looks delicious you’re so underatted

Dang…thought I have invented them this weekend. Good job though. I used pork butt.

Starting my smoking journey tomo starting with a leg of lamb, just watched the vid, great advice.. you make it look real easy and I’m sure it’s gonna take a while before I can make it look as good as yours mate. Thanks 👌

You just need a pair of black rubber gloves and you could be an honorary yank! 🙉👎 edit: And there they are!🙈🦅🇺🇸

Is there a tastier sound?

The second you emphasised how important it was to stay hydrated I knew this was kinda recipe for me

These are good tips. Another is to go to the applicable judging course/certification process so you understand what judges are looking for. Personally, my mistake was starting too small. I signed up for a local downtown blues and bbq festival. I think all of the judges were volunteers and not necessarily certified. I did it 2 or 3 years and the scoring was all over the place and the comments were worse. I got burnt out. So another tip I suggest would be to limit yourself to organized, annual, recognized events and do talk to participants.

Looks good, any recipe?

This is cool. What does bbqing the lime do?

Great video. Rough ratio I've cooked 100 shoulders to one leg. I couldn't get a shoulder (storms and chaos) so I picked up a leg for tomorrow so need to see what it's about. Please say celsius instead of faramagingles, this is Straya! Let the Yanks do the converting! (we love you 'Mericans).

Too hot for white meat. Ok for dark meat

Looks super tasty, just bought a pit boss, keen to try this

Over cooked about burnt up.

165°F for dark meat, 150°F for white meat. Rest 6-8 minutes is my personal preference.

lookin not cookin cuz im aussie

Smoke ring?

great review thanks