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Mike Brown BBQ
United States
Приєднався 7 тра 2013
On this channel I'll show you Texas style BBQ tips, tricks, and pitmaster SeCrEtS I've learned so far. Plus we'll do some outside the box cooks too. So come on and enjoy the content! Follow me on Instagram @ mike_brown_bbq
Відео
Texas style Beef Chuck Ribs
Переглядів 2,1 тис.Місяць тому
In this video I'll show how to smoke Beef Ribs from start to finish. I apologize for the chickens cackling throughout the video, I live on a farm it happens!!
4th of July Brisket and Ribs
Переглядів 2 тис.3 місяці тому
In this video i bring you with me on my 4th of July brisket and ribs smoke BBQ Sauce 2 cups ketchup 1 cup of honey 1/2 cup vinegar 1/2 cup apple cider vinegar 1/2 cup water 1/2 cup brown sugar 1/2 cup white sugar 1/4 cup molasses 1/4 cup mushroom soy sauce 1/4 cup of worscester sauce 1/4 cup mustard 1 tablespoon black pepper 1 tablespoon kosher salt 1 tablespoon garlic powder 1 tablespoon onion...
Thors Hammer (Smoked Prime Grade Beef Shank)
Переглядів 96311 місяців тому
In this Video we Smoke a Prime Grade Beef Shank AKA Thors Hammer
Smoked Texas Gulf Red Snapper
Переглядів 686Рік тому
In this video I show you how I smoke fresh gulf red snapper on the half shell
250-Gallon Offset Fire Management Compilation
Переглядів 3,5 тис.Рік тому
250-Gallon Offset Fire Management Compilation
The EASIEST Desert You Can Make on Your Smoker
Переглядів 9 тис.Рік тому
The EASIEST Desert You Can Make on Your Smoker
Cured Country Sausage Style Baby Back Ribs
Переглядів 708Рік тому
Cured Country Sausage Style Baby Back Ribs
How to make Chicken Sausage From Start to Finish
Переглядів 16 тис.Рік тому
How to make Chicken Sausage From Start to Finish
How to Smoke Texas Style Baby Back Ribs
Переглядів 3 тис.Рік тому
How to Smoke Texas Style Baby Back Ribs
Texas Hot Guts Style Sausage From Start to Finish
Переглядів 15 тис.Рік тому
Texas Hot Guts Style Sausage From Start to Finish
How to Cure and Smoke Ham Brined Spareribs
Переглядів 2,3 тис.Рік тому
How to Cure and Smoke Ham Brined Spareribs
How to Smoke Cheese on a Offset Smoker
Переглядів 6 тис.Рік тому
How to Smoke Cheese on a Offset Smoker
How to Smoke Prime Rib From Start to Finish
Переглядів 986Рік тому
How to Smoke Prime Rib From Start to Finish
Goldee's All Purpose Rub Review on Spareribs
Переглядів 3,5 тис.Рік тому
Goldee's All Purpose Rub Review on Spareribs
How to Make Pork Sausage for Beginner's
Переглядів 1,7 тис.Рік тому
How to Make Pork Sausage for Beginner's
How to Smoke Spatchcock Turkey From Start to Finish
Переглядів 3,3 тис.Рік тому
How to Smoke Spatchcock Turkey From Start to Finish
My Home-Made Stick Burning Pellet Smoker + Meat Stick X Review + Beer Can Chicken
Переглядів 7282 роки тому
My Home-Made Stick Burning Pellet Smoker Meat Stick X Review Beer Can Chicken
How To Smoke Texas Style Pork Tenderloin From Start to Finish
Переглядів 6472 роки тому
How To Smoke Texas Style Pork Tenderloin From Start to Finish
How To Smoke Texas Style Turkey Breast From Start To Finish
Переглядів 1,8 тис.2 роки тому
How To Smoke Texas Style Turkey Breast From Start To Finish
How to Smoke Pork Butt from start to Finish
Переглядів 8432 роки тому
How to Smoke Pork Butt from start to Finish
Good to see that offset still rollin amigo. Great cook and video
Thanks, bud!! Watched your video earlier. Welcome back!!
I did some with the Loin I never heard any body do. That was? To make a Teriyaki Ham OH MY GOD its beat Canadian Bacon 100 % Get a chance, make Teriyaki out of the Loin 👌👌 Its Excellent. I made ham and cheese sandwiches out of it, and for breakfast > LORD IT SO GOOD.. ITS OUT OF THIS WORLD YUMMY 👀👀🎆🎆😎😎💥💥💥💥 ITs a hit. I think you will always make it Teriyaki Ham ! YUM 👉👉 GOT TO TRY IT
Great cook Mike
@@hojobbq thanks Ted!!
Mike, I love watching your videos! Found you a few days ago and watched several episodes. I really appreciate you showing your fire management, how you check for tenderness, etc. Your videos provide a lot of valuable guidance other channels kinda glance over. Your 4th of July video made me want to send you one of those pop up canopy tents from Academy! Hope you and your family are well and congrats on the upcoming baby. You keep making videos and I will keep watching. Thanks Mike!
Thank you!! I have a pop-up tent, but it messes the lighting up on my camera, gives everything a blue sheen that's hard to edit out, so I just tough it out, lol
Every time I see your 250 gallon smoker I am in awe my bbq friend. Those looked absolutely delicious!
Thanks bud!! Yeah, I'm proud of it. And i built it myself!!
looks good to go Mike!
Thanks louie!!
Definitely outstanding job Mike! Looks amazing and definitely delicious brother! Cheers 🍺🔥🍺
Thanks!!
Awesome job Mike. I hear you on “sweet beef”. I learn something new every time I watch your fire management skills!
Thanks, not a big fan of sweet beef!!
I wonder who uncle Chris is ? He has to be a Mexican guy that can bbq ! I love watching your videos ! 👍🏼
Prob is!! Thanks!!
What case are you using?
Deep sea hog casings
I bought that same grinder last year. It makes fast work of a whitetail.
Its definitely a beast!!
Yo Mike! Could you share the recipe sir... ?
Its in the description
Be a good idea, smoke some cheese.What is cold and rainy
Ive done it before when ot gets cold
Whst about Beer ?
You can use whatever you want for the liquid, I stick with water in most cases.
I add baking soda to my water and casing and Regulate over night it make casing easy to put on the horn .
Interesting. I never tried that before
Dad told me 50 years ago not to pull the knife towards yer hand hahaha
I roll the dice!!
I just clicked on this to see how many briskets ya gunna smoke on that monster hahaha
Most I've ever done on it is 4, I have filled it up with 13 full spare rib racks a few times!
Excellent Content! Something I picked up from Johnny (Jirby) - Goldees. He uses a spritz of warm water to soften the fat cap on briskets, beef ribs etc….. The warm water sprayed on the fat cap softens the fat cap where the rub sticks to the softened warmed fat. I’ve also gotten away from using binders or spritzing during the cook… Something you might want to consider is taking your beef ribs to an internal temp of 210. I’ve done them both ways 190-200 internal Vs 210 internal. The 210 mark results in a rendering/yellowing of the fat located in the midsection of the rib to yellow more in color comparable to the fat cap layer on your 190-200 temped beef ribs. Have A Great Week!!!
Thanks!! I rarely temp, I just did it for the veiwers. Ive done this for so long I can tell be feel. The overnight rest also aids in the continueation of fat rendering also. Edpecially when you put them in the warmer when they are still hot.
I like Lawry seasoning salt. It excellent and salty Some time Garlic Salt
I prefer feista brand season salt
@@MikeBrownBBQ Never heard of it. I will look for it, but Lawry seasoning is good
Good to see you again Bud! Awesome cook and your fire management skills are finally getting absorbed in my brain. Love the pepper and seasoned salt combo! Fantastic cook all the way around! For the record I have NO issue with “It is what it is”. LOL!!
Thanks, lol Im glad you don't!!
Just came across your channel (and subscribed). Good info here. I've been doing the cold smoke method for several years on my 250 Moberg offset. I usually put my proteins on the pit before I start my fire, but not always. Having the pit temp at 200 and below before adding the proteins (not any poultry) works just as well in my experience. I would suggest spraying/rubbing the butcher paper with some liquid to make it more pliable and easier to get a tight wrap. My local Beaumont HEB rarely has the 3 bone beef ribs. Not many people ( even the meat cutters at HEB) know what 123a ribs are when I asked them to order some. Again, this video is very informative. Keep them coming when you can.
Thanks!! You I normally spray my butcher paper with water to make it more pliable. But I had to hurry my camera was about to die lol the water was way out of my reach, bbq youtube problems 🤣 BBQing and shooting a video can be a pain sometimes, especially with this outdated equipment I have!!!
never over heat nitrite or you will lose it's effectiveness. that is why your ham was not very pink.
Yep, lesson learned
"I busted it right off Jump Street!!!" HA HA HA!!! 🤣😂🤣 I love it when someone is laid back and can make jokes about themself! Made me laugh out loud! Great video!
Thanks!! I try to keep some humor in my videos!!
Thanks for that. I am new to all of this. I was wondering why you kept pulling the coals to the front?
You're welcome. Pulling the coals to the front maximizes my cook chamber space and lets the "gentler" heat in my cook chamber. That's the benefit of an oversized firebox. Later on in the cook, I may be close to finishing and dont want to waste another log, I'll shove the coal bed to back to gain more heat and finish the cook if I'm thinking I got 10 to 15 mins left.
There is another video where I explain this in better detail
@@MikeBrownBBQ So do you recommend keeping the fire closer or to the middle of the firebox at all times unless you need more heat?
@gsbbq4870 I like to keep my fire about 5 to 6 inches away from the firebox door.
I like your video. I just had a 120 with a vertical warmers box built for me on a trailer. I am just curios as to why use at least 8 logs and a bag of charcoal on some beef ribs when you could have cooked other stuff as well? Just learning fire management so maybe you have some advice.
I hear ya, but I didn't just smoke beef ribs I had other stuff going too its just out of the shot. The charcoal emulated my coal bed, the wood i burned is what it took to get to tenderness. I have a fire management video on this channel you can watch that may help you a little.
DO NOT THROW AWAY SMALL PIECES OF MEAT NOR THE FAT. It can be render down into LARD.YUM plus take the fat and small piece of meat that was RENDER DOWN AND SMASH THEM UP FOR BEANS AND The pieces of meat FOR BACON BITS or both > God it tasted good👌👌 and it didn't have ANY SEASONING ON THEM YET Some of the best tasting lard there is. can use it greens and things, USE IT FRY IN > CRISCO EAT YOUR HEART OUT
I always do!! Most are made into pit master snacks!!
@@MikeBrownBBQ 👍👍Amen on that
I was think of butterflying them Loins about 2" or 3" Thick That would make some NICE BACON
@@426superbee4 yep, Canadian bacon
Ooooooooowie I want to take time out to thank you for sharing your recipe and knowledge. Blessings and more blessings to you and your family in Yahusha's name amen 🙏
Thanks!
Ooooooooowie you didn't miss 😊
Thanks!!
Nice vid. I wish I had a dollar for every time I have heard that lame, tired, worn out phrase "It is what it is", sickening. Quit already.
@dano9215 Thanks, I guess "It is what it is," then
Good Stuff
Thanks!
Mike: great job on the cook - just keep doing what you doing. Now - I'm starving Cheers - Roy
Thanks Roy!!
Bro that is a thing of beauty 😳😍🤤👏🏻
Thanks!
Making my mouth water Mike!
It was good!!
Those look fantastic. Great fire management and cook demo Mike - thanks!
Thanks for watching!!
Mike back in action - hell yes! Good to see you again bud! Hope all is good buddy!
Thanks Al!! Its all good bud!! Hope all is well with you also!!
Good looking rack bro! Nice meaty ribs! Great cook!
Thanks, Louie!!
Looks like they turned out great!
Thanks!
Morning Mike! Turned out amazing, glad to see another cook! Cheers brother 🔥 🍺
Good Morning Tom!! 🍻
Damn those turned out good. Great video Mike..
Thanks, Randy!! Definitely turned out better than I thought they would, I was shocked that HEB didnt have any of the 3 bone gisnt beef ribs, this was the aduible!!
Hey Mike I’m Great You Are Back 🎉😂💯
@glennevitt5250 yep, everything in the universe aligned, and I finally got to shoot some videos this weekend!!
@@MikeBrownBBQ Good I’m Cleaning up My smoker s getting ready to Cook for The holidays 👍😎💯 I miss your round table Talks but glad you and Your family is doing Good
@glennevitt5250 When work slows down, I'll get em back going again!! Have a good day, Glenn!!
@@MikeBrownBBQ 👍😎💯
Morning Mike !
Good Morning Ted!!
I know the smoke adds great flavor but can you go straight to the grill with these and eat away?
Well, you can, but your casing will be tough, and the texture may be a little off. Not only does the smoking add color and texture, but it also coonditions the casing.
@@MikeBrownBBQ Thank you. That was what I was wondering. I am new at sausage making and was wondering if it would change textures. Didn't think about the casing.
@bradmorin2622 your welcome
Great video Mike. How long can you freeze leftovers?
Up to a year if done right