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It's been a couple years since I bought mine but I believe they did give a discount if you buy at the cook school. If you reach out to the team they can let you know in advance and I think they've got some great deals on some g33s if you're interested in something that large. David Nixon was who I worked with. At the first school I went to which was the general purpose cook school as opposed to the memory class, they had smokers there on site and were offering I am willing to bet discounts. They also offered packages that included pellets if you bought their pellet cookers or other accessories. I can tell you the team there have been very easy to work with and you will really enjoy the school.

Thanks for the question. To be honest, the skin texture is the only issue. One could hit it will a torch or finish at a higher temp. I believe Myron has cleaned / scraped it before reassembling to cook, but that is definitely a weakness. Thanks for watching!

Thanks, for the nice comment. I have enjoyed it and look forward to adding more devices and tools that I probably have no need for but will manufacture one to explain :-)

Appreciate you watching and thanks for the kind words. Just having fun :-)

Ouch! Maybe the color did not come through, but I assure you, it was not burnt. I ran it back and used a deeper glaze. Have you done one? I think you might like it. (Not sure about the 16 folks you had over) Thanks for watching :-)

It was fun AND delicious. I will definitely do it again.

It was awesome!

I have been called worse :-)

Interesting take. The title was about how much exposed surface generated bark. It certainly passed in that regard. That said, I acknowledge the profound differences between pellet and not. My wife likes less smoke so for pork, I usually go pellet. Thanks for watching.

They are by far my wife's fave. The glaze is MONEY.

Thanks for the comment and flattery. Being rated as having British levels of sarcasm is something I want a trophy for!

Thanks for the nice comment

Thank you!

I can appreciate people have different preferences for sure. This one is a season and sauce heavy treat. I sometimes do basic SPG ribs to get the pork flavor. Really is a matter of preference but really appreciate the view and feedback.

Absolutely. Years ago my wife had a septum surgery in her nasal passageway. (Laser burn) Every since that time she can't eat anything that has a smoky taste to it. Too bad. She misses a lot of delicious foods. And I'm pretty good with my old Brinkman smoker. El Diablo lump charcoal only and the rest of the family love it. I do love yours, and the other guy's cooking shows very much. With just here and I here for the past 30 years it doesn't work to cook a lot just for us.

Correct. For everything but People's Choice (I believe), all seasoning and cooking must be done in the time window. You can cut and prepare, but not impact the flavor. Jim uses the pressure cooker to get the brisket tender enough for the Traditional Red and Homestyle.

It was a good time. Those cats worked their asses off. I was happy to be a spectator (and taste tester)

I bought them in class but you can get them online myronmixon.com/products/cupcake-chicken-mould-recipe-card I have seen others make their own. I like the silicone ones like this. They are easy to use.

Thank you for the reply. Did you make your own holes? If so, how did you do that? Great Video @@OldSchoolEats

Nope. The ones Myron sells have the holes in there. Thanks for the kind words. The cooking stuff is a lot of fun and has really been a great thing to do with the family.

I put Dirty Bird on everything.

@@Rigdawg I do too!

Thanks! Flavor was on point. I was just telling Drew of my trip to Stockholm. I miss roast Korv (is that correct) and Saft!

Absolutely. A great 🍅 soup would be fantastic

Thanks for subscribing and for the kind words.

Hey there! No homework ney baked ham or other spiral cut products? Damn!

Yea, the standard intro is a bit long and this was a shorter video. Appreciate the comment.

In the full video you get a better view than in this short derived from it.

A very fair point. Mic distance is not great and my post production is super weak so I don't tune it there either. No hate taken. Will adjust. Thanks for watching

Wow. Thanks for the kind words and the subscription.

Holy great comment Batman. Thanks for the incredibly detailed response and I love your ideas. I love frying outside for the very reason you stipulated. I'm fortunate in that I have a little flash fryer I can bring out there but I am also used my Blackstone and pans to fry as well as a cast iron skillet very much in the way you mention above. Love the idea of the Al pastor or Asian flavors. Please let me know how your experiment goes!

Really appreciate the sub and the comment. I love both of those cookers and know that the Gen 3s of the barqs are even better.

@@OldSchoolEats, I recently bought a Smokin’ Brothers Premier Plus pellet smoker and if that new Gen 3 BARQ’s controller is the same as the SB, then I know that new BARQ is a smoking machine! My SB smokes non-stop, even at temps of 275 degrees!

@@DanielMedina-lq4br I am no expert on the Gen 3 but my understanding is that it is the Smokin Brothers delivery mechanism and controller (So hopper, auger assembly etc) and smarts on the BARQ body (which I love!) There is a great review of it on here somewhere (I will find it).

I think you will love em!

Thanks

Thanks! I try. Plenty are better at it but I figured since I rarely see folks talking about it, it made sense to show. Thanks for coming by!

I have never heard of them but I will go look them up. Thanks for swinging by. I know that when I make them, there are rarely leftovers (well, except I seem incapable of making small batches of practically anything).

Thanks!

Thanks for the comment. It was a lot of fun and the family loved it. Inwill definitely be making more.

@@OldSchoolEats 👍🏻😉

Thanks so much. With USB C (and to be fair, other, earlier incarnation, I got so lazy. Lesson LEARNED!

@@OldSchoolEats 😉

Thank you so much 😊

@@OldSchoolEats 🥰👍🏻😉

Big thanks

@@OldSchoolEats 🥰👍🏻😉

YASSSSS! You rock!

Oh yea. I was able to adapt. The funny part was that I was mystified not once but twice by the same thing.

Thank you 😋

Man, that sounds like a blast! Thanks for the kind words. Love to collaborate in the future.

@@OldSchoolEats Cool, I'm going to put a St Paddy's one together. Probably announce in a week.