Відео

Thanks for the support! And the painful yet accurate description <\3 I've been axe throwing with the wife before, it's heaps of fun. Taking a heavy hatched and launching it as hard as you can feels great!

Hay man, cheers for the message I was local until I moved a year ago, I now cause a flaming neusence in Salford but my heart will always be in Yorkshire Good on you for looking into pickup up an offset! Genuinely the most fun and exciting way to cook outdoors IMHO. I can definitely advise on wood but it depends on the size of the smoker you go for. Amazon do kiln-dried chunks which are ideal for smaller rigs like my biloxi. I've got a few recommendations for companies that sell bigger splits if you are looking at a bigger bit of kit

Glad you think so. When i was editing the video i was like "i hope im not the only person who enjoys discussing axes inexpertly"

@@TheDangerPit i see i just stumble this vídeo and i like it, i have an very old axe and it needs to be sharpened cuz it barely cuts wood but with some learning i or my aunt might do it

Thanks man! Theres something very satisfying about swinging a massive axe at something. Ive used my friends 4.5lb'er and the difference between that and the smaller one i own was massive in terms of sheer splitting power. I compensated by picking up some 4.5lb splitting grenades which fun but way more work than just using a lighter axe.

@@TheDangerPit yeah the 4.5 can be pretty heavy when swinging. I'm glad I decided to go with that one instead of the 8lb splitting maul they also had since I got small arms 😂

Yes you do! Axes are like people. They have cheeks that need clapping against some good wood to keep their spirits alive!

Brother don't I know it! I promise I've got some good stuff in the works :p

Oh Hi Mark

It was a good feed I gotta say! I fed 12 with leftovers for 2, and that was a generous portion. Maybe stretch to 16/18 (but you wanna give your guests a proper meal though)

I had to clean so much fucking beer out my hair. I don't think it's strictly speaking the best way to do it, but my mate insisted! Local IPA from a brewery down the road though, super fresh

Thanks broseph, cheers for the support as always!

It's important to be expressive and creative with one's wood!

This comment is hilarious!

I'm sadly limited by my equipment. Aware this resulted in a more Eastern Carolina style pork but it was sure delicious. I cook with a lot of mustard because I love that southern mustard vinegar style more than the ketchup based mops. Lots to learn and lots to experiment with!

Texas is great too guy lol!

Haha thanks brother! I put a bunch of time and energy into these videos so I'm glad you got a laugh out of it! Gotta check the pulse! The first thing they teach in first aid!

Hay thanks man! Paella is such a nice dish either as a side or a main. When I first tough myself to cook it every recipe was broken down into so many complicated steps, but honestly just slap it all in the pan. Quality ingredients speak for themselves!

Man thanks for the comment! I try really hard and it's a joy to share the art with my friends and family here in the UK

@@TheDangerPit I can definitely see the passion in your work! 72 hours of cooking is no joke 😂 I think the coolest part about this video is the fact you also used the lower half of the pit to do some cooking as well. I've never seen anything like it before!

@@SuperSlipDiff haha man that 72 hour cookoff was so much work, but it paid off. Those four briskets were absolutely my best briskets by a mile, they came out just perfect. Hammering out the rest of the sides was heaps of fun too. Its always exciting getting to flex some recipes I've been working on for yeeeaaaars. And the bottom of the smoker is where the coolest food chills. You run a smoker yourself?

@@TheDangerPit Nice! It's always satisfying to show off different recipes, I do that with my family all the time lol. And yeah! I have a Char Griller Dakota smoker. It's a similar size and price point to the Oklahoma Joe Horizon smoker I believe. I actually got it a couple of months ago haha. So far it's been way better than the grill/smoker combo thing I've been running for a while

A good fire Will save you a fortune in razor blades

Sometimes you just gotta don the heatproof gloves and make a load of noise whilst setting things on fire

Brother, if you ever find yourself in the North of England make sure you hit me up for a plate

Haha thanks brother! It was easily the most successful cook I've ever done too. That brisket was _unreal_. 3 proteins and like 6 sides

@TheDangerPit that's alot your more brave than me for sure

Man, it was a maximum effort all-in affair. Even with the family chipping in a hand I was absolutely exhausted. The raw unedited footage is brutal

@TheDangerPit I bet. Well you did a good job

Now it's your turn brother! 3 protien cook plus sides competition is go!

Oh you're too kind

I'll have you know that's color scaling and its fancy schmancy

Ayyyyyy fuck yeah! Anyone can learn to grill! It's inbuilt into our DNA! What grill you looking at?

Ayyyyyy for real??? I legit love this rig. Its a really solid bit of kit

Hay brother, cheers for getting in touch, it sounds like you're already making waves! I have three smokers, they're all Tepro. I've got a Wichita (tiny), Biloxi (still pretty small) and the smoker in the video is my Milwaukee (can fit 18 pork shoulders if I squish and squash). What smoker are you practicing on? Because honestly there is this gatekeepers misconception that you need an expensive rig to get started in the woodsmoking scene here in the UK, but it's absolute bollocks imho, my biggest smoker cost me £500 and its absolutely cracking. You should swing into the discord or catch me on insta and share some photos of your cook! It's always super exciting when a new fire-cook starts in the craft, and the community is always down for sharing ideas and suggestions!

Wew 19lbs is a massive brisket! How many people are you cooking for? You should msg me the result on instagram @thedangerpit cos it would be cool to see your results!

@@TheDangerPit I think about 16 people, but these things always seem to attract several extras, lol. Anyway, always nice to have leftovers for sandwiches. I'm planning to start 24 hours in advance. Should give anywhere from 6 to 10 hours of rest, and if there's a problem, I've got some extra hours to adjust. Using my Char Griller 980 gravity. Jealous Devil lump charcoal and local (GA-USA) oak chunks in the hopper. Probably add just a bit of pecan and hickory to that mix. Going to use your rub ratios, but a bit easier on the black pepper and add some garlic powder. With a full hopper, the 980 can go anywhere from 6 to 9 hours unattended (remote alarm near me through the night in case of temp drop or spike). Not quite the same as a true stick burner, but - for me - a must to get some sleep during a long cook. I don't have Insta or FB, but I see you on Discord, so I'll send you some pics there.

@@fresso92 Sounds like you have it sussed. I always way over-estimate my times for long cooks like brisket and pork butts because hot-holding for hours is just a non-issue when compared to having hungry guests getting frustrated that the food isn't ready! I've been using that ratio for a while now, tried tinkering it up and down based on my tastes. I tend to go way heavier on the black pepper than most, but black pepper is literally one of my favorite flavours, i go heavy on everything i cook. You going to be injecting at all? And yeah, get on the discord, im pretty much always down for chatting about barbecue and getting excited about cooking

Haha thanks man! Can't be taking life too seriously, gotta make sure we have some fun when we can!

Aw man, thanyou very much for the feedback! I worked really hard on this and it was so much fun.

Cheers!

Actually I had a bunch of people messaging me on my super secret telegram account about how much they hated the camera and how much the camera lady was a burke

Fr u r a legend

​@@TheDangerPit tbf it was hard to keep a straight face and quiet through all of that 😆

@@jukibom I never asked you to stay quiet! The most funnest parts are the bits with you in the background chuckling

I *knew* it was @jukibom @@TheDangerPit before I even heard the giggles!

Man thats a real nice thing for you to say. I work hard on these movies on a shoestring budget as a labour of love so I really appreciate thus

How'd you serve it up in the end? On buns like a pulled pork sandwich? And did you have any sides?

@@Trpaslika so i had been wondering what I wanted to do, but in the end I decided to just serve the pork on its own, no bread, and let my guests use dinner rolls to make sandwiches if they wanted. For sides I served them with some nice brioche rolls, Coleslaw, mac and cheese, a beef and bean chili, pickles and onions. A good friend of mine bought a super cute pomegranate and lime salad to share too. I also made a big bottle of a lemon ginger cocktail I like for everyone. It ended up being a really stacked looking barbecue tray in the end, but cos I was so hungry (and a bit juiced up) I absolutely forgot to get any footage or photos!

216 in the house

Ayyyy welcome to the club! I use my Biloxi all the time. Even though I have my bigger rig, my Biloxi is still my favorite smoker. Small enough that you only need small chunks to run your fire, big enough to smoke any large joint of meat

Perfect il get one ordered up. Never smoked anything in my life so could be a bit of a learning curve. I'm sure il be asking for some advice once I'm all set up!

@@kdote398 that's awesome! It's a great cheep smoker to get started on. If you need any advice or anything catch me on Instagram @thedangerpit

Man, sometimes a person just has to throw their hands in the air and accept they've been bested

Haha bro that's very kind of you. I work hard to perfect these techniques (then fail to apply them due to too many ciders during the cook!) Cheers for the sub, your support is super appreciated!