Відео

Good to see that offset still rollin amigo. Great cook and video

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

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!

Every time I see your 250 gallon smoker I am in awe my bbq friend. Those looked absolutely delicious!

looks good to go Mike!

Definitely outstanding job Mike! Looks amazing and definitely delicious brother! Cheers 🍺🔥🍺

Awesome job Mike. I hear you on “sweet beef”. I learn something new every time I watch your fire management skills!

I wonder who uncle Chris is ? He has to be a Mexican guy that can bbq ! I love watching your videos ! 👍🏼

What case are you using?

I bought that same grinder last year. It makes fast work of a whitetail.

Yo Mike! Could you share the recipe sir... ?

Be a good idea, smoke some cheese.What is cold and rainy

Whst about Beer ?

I add baking soda to my water and casing and Regulate over night it make casing easy to put on the horn .

Dad told me 50 years ago not to pull the knife towards yer hand hahaha

I just clicked on this to see how many briskets ya gunna smoke on that monster hahaha

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!!!

I like Lawry seasoning salt. It excellent and salty Some time Garlic Salt

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!!

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.

never over heat nitrite or you will lose it's effectiveness. that is why your ham was not very pink.

"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 for that. I am new to all of this. I was wondering why you kept pulling the coals to the front?

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.

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 was think of butterflying them Loins about 2" or 3" Thick That would make some NICE 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 🙏

Ooooooooowie you didn't miss 😊

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.

Good Stuff

Mike: great job on the cook - just keep doing what you doing. Now - I'm starving Cheers - Roy

Bro that is a thing of beauty 😳😍🤤👏🏻

Making my mouth water Mike!

Those look fantastic. Great fire management and cook demo Mike - thanks!

Mike back in action - hell yes! Good to see you again bud! Hope all is good buddy!

Good looking rack bro! Nice meaty ribs! Great cook!

Looks like they turned out great!

Morning Mike! Turned out amazing, glad to see another cook! Cheers brother 🔥 🍺

Damn those turned out good. Great video Mike..

Hey Mike I’m Great You Are Back 🎉😂💯

Morning Mike !

I know the smoke adds great flavor but can you go straight to the grill with these and eat away?

Great video Mike. How long can you freeze leftovers?