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The Danger Pit
United Kingdom
Приєднався 2 кві 2020
Cooking classic American Barbecue here in the UK
Talkin' about Axes
Hola friends, nice to see y'all again. Long time no speaky, I've been busy, you know how it is. How are you?
Come join us today as I literally just whipped my camera out because I wanted to show off and talk about my toys.
Bloody love a good axe like.
Wanna support my channel? Subscribe and share with your foodie friends.
Wanna support my channel on Pateron? Damned decent of you:- www.patreon.com/TheDangerPit
Have any questions? Drop a comment below or join The Danger Pit Discord:- discord.gg/fJAgsyef
Catch me on socials:- thedangerpit
Come join us today as I literally just whipped my camera out because I wanted to show off and talk about my toys.
Bloody love a good axe like.
Wanna support my channel? Subscribe and share with your foodie friends.
Wanna support my channel on Pateron? Damned decent of you:- www.patreon.com/TheDangerPit
Have any questions? Drop a comment below or join The Danger Pit Discord:- discord.gg/fJAgsyef
Catch me on socials:- thedangerpit
Переглядів: 206
Відео
Top 10 Offset Smoking Tips for Beginner Smokers
Переглядів 37910 місяців тому
Hola fire-friends, long time no see. I'm good thanks, how are you? Coming atcha today with some solid advice on running a smoker for beginner to intermediate smokers finding their feet in the big world of smokey live-fire cooking. I was tempted to add a tracker counting the number of times i said "gnarly" but this video was in production hell for weeks so i'll let you count yourselves. Wanna su...
Hot and Fast Fire-Kissed Paella
Переглядів 128Рік тому
Ahoy there fire friends, Chef Danger coming atcha with another easy recipe to hammer out on an open fire. Also AYYYYYYY ya boi started a Patreon (Link below) Paella is class. Super tasty, super easy, and you can scale it up no dramas. People make a huge fuss over paella, super complicated recipes with a billion steps. Miss me with that! Just slap it in the pan and marvel as everyone chokes out ...
The Easiest, Simplest Way to Smoke Anything For Beginners (Oak Smoked Salmon)
Переглядів 263Рік тому
Oyoy lovers, welcome back! Today I decided to maximise on the 10 minutes between unseasonal rain storms and smoke up some hot and fast salmon. With this method any goon with a charcoal grill can enjoy some smokey flavours in their food. You can even put this parcel on a gas or electric grill (if you must). Note using a higher quality tinfoil will yield better results. Those foil packets Chinese...
I Tried Smoking Beef Ribs Without Salt - Experimental Mexican No-Salt Recipe
Переглядів 219Рік тому
Hello everyone and welcome back! Coming at you with another original recipe inspired by my earlier experiments with chipotle birria. This time a zero-salt recipe that doesn't compromise on taste or juiciness! Known bugs today include the fact that I accidentally recorded with my camera on a crappy setting. Unfortunately, in the world of low-and-slow barbecue we get one take and one take only! Y...
Pit Sides - Street Corn
Переглядів 92Рік тому
ITS CORN! Hello fire friends, a quick and easy one today as we hammer out a simple side over a live fire. Difficulty 2/10, taste 10/10. There's something brilliant about a good wood fire on a hot summers day. Got any questions or suggestions for things to smoke? Come join the discussion on discord (honestly it's a right laugh) Wanna support my channel? Subscribe and share with your foodie frien...
South Carolina-Style British Whole Hog Smoked Offset
Переглядів 9 тис.Рік тому
I did it! I finally cooked a whole hog. And whilst it was indeed a bit gross, it was an easy cook, a beautiful day, and it tasted A M A Z I N G. Please don't actually email Gaben, he's a busy man and I don't think i can take another lawsuit rn Next time I'll add more spice because it wasn't quite as hot as I wanted. I'll also use spirit vinegar instead of cyder vinegar because i wanted it sharp...
The BEST Jerk Chicken Marinade Recipe
Переглядів 311Рік тому
Don't @ me about the clickbaity title, Dunn's River honestly trumps every other jerk marinade I've ever tried in the history of forever. I'd serve these chicken thighs to Price Philip Himself. Spicy enough to chase away literal actual Covid18 Special thanks as always to my good friends at Tepro for their ongoing support. Wanna support my channel? Subscribe and share with your foodie friends. Ha...
The Danger Pit Brisket - Cooking and Serving
Переглядів 179Рік тому
Welcome to the final video in the Brisket Series. I can't help but feel there is very little actual useful information in this, but oh my did we have a blast cooking and chatting about brisket smoking. Special thanks as always to my good friends at Tepro for their ongoing support. Wanna support my channel? Subscribe and share with your foodie friends. Have any questions? Drop a comment below or...
The Danger Pit Brisket - Rub and Rubbin'
Переглядів 362Рік тому
Welcome fire friends, join us today for 50% deep dive into the individual components of my rub, 50% goofing off on a sunny day. Special thanks as always to my good friends at Tepro for their ongoing support. Wanna support my channel? Subscribe and share with your foodie friends. Join The Danger Pit Discord:- discord.gg/s82ePg7PRt
The Danger Pit Brisket - Injection
Переглядів 229Рік тому
Honestly injecting is so gross, but it absolutely has to be done. Special thanks as always to my good friends at Tepro for their ongoing support. Wanna support my channel? Subscribe and share with your foodie friends. Join The Danger Pit Discord:- discord.gg/s82ePg7PRt
The Danger Pit Brisket - Trimming
Переглядів 278Рік тому
I never said I did a decent job trimming. And to be honest the execution doesn't really super matter as long as you keep it tidy. Next video - the injection Special thanks as always to my good friends at Tepro for their ongoing support. Wanna support my channel? Subscribe and share with your foodie friends. Join The Danger Pit Discord:- discord.gg/s82ePg7PRt
Birria de Res Con Consomé Taco's (Original Recipe)
Переглядів 383Рік тому
Hello fire friends! Long time no see! Join me today as we hammer out a delicious Birria de Res Con Consomé served with toppings in a crispy Tortilla. This cook was loads of fun, but the recipe and method are excruciating, so if you wanna attempt to cook along at home, give yourself heaps of time for prep, marination, and the cleandown once everyone gets consomé all over your floors. For the One...
The Danger Pit Smoked Chicken recipe
Переглядів 198Рік тому
It's one of the most exciting things that has ever happened to me - knowing there are some goons out there on the internet cooking my recipes. Very cool, Kanye. Today I share with you guys my go-to recipe for barbecue chicken. I've been twea king this recipe for years now, but It's basically where I want it to be. Brine: Salt Pepper Bay Leaves Peppercorn Cinnamon sticks Eyeball the amounts. Tru...
Danger Pit Barbecue - 72 Hour Cook - Offset Smoking for 60 Guests // Brisket // Ribs // Chicken
Переглядів 928Рік тому
Hello Fire Friends! Join me as I cook authentic American Barbecue for 60 guests!!! I cooked up 4 briskets, 16 racks of babybacks, and 16 chickens on my Tepro Milwaukee. I started prep Thursday 12pm and sat down for the first beer Saturday 7pm. What a trip. I realised as I finished editing this video that it isn't actually very informative... Oh well! Extra Special Thanks to my Pit Crew that I d...
Steak for Beginners // EASY 2 Step Recipe for a Perfect Sirloin
Переглядів 1812 роки тому
Steak for Beginners // EASY 2 Step Recipe for a Perfect Sirloin
Wagyu Beef Ribs; Secret Texas Seasoning Salt
Переглядів 7702 роки тому
Wagyu Beef Ribs; Secret Texas Seasoning Salt
Smoked Bacon Double Cheeseburger // Offset Oak Woodfire on the Toronto Click
Переглядів 1112 роки тому
Smoked Bacon Double Cheeseburger // Offset Oak Woodfire on the Toronto Click
Peri-Peri Braai ASMR (No Talking No Music)
Переглядів 1172 роки тому
Peri-Peri Braai ASMR (No Talking No Music)
Back Yard Barbecue Pulled Pork (on a tiny smoker!) | Tepro Wichita
Переглядів 8162 роки тому
Back Yard Barbecue Pulled Pork (on a tiny smoker!) | Tepro Wichita
First Cook Seasoning/Cleaning Advice | Tepro Wichita
Переглядів 1,6 тис.2 роки тому
First Cook Seasoning/Cleaning Advice | Tepro Wichita
New York-Style Smoked Pastrami (7 day brine)
Переглядів 4,3 тис.2 роки тому
New York-Style Smoked Pastrami (7 day brine)
Gochujang Barbecue Sauce Recipe (5 Minutes Prep)
Переглядів 8892 роки тому
Gochujang Barbecue Sauce Recipe (5 Minutes Prep)
Marinated Chinese Chicken Skewers - Grilled on the Tepro Toronto Click
Переглядів 2882 роки тому
Marinated Chinese Chicken Skewers - Grilled on the Tepro Toronto Click
Smoked Pork Belly with a Sweet Black Pepper Vodka Bark
Переглядів 2772 роки тому
Smoked Pork Belly with a Sweet Black Pepper Vodka Bark
vLogging - 16 Tons of British White Oak (Loud)
Переглядів 1232 роки тому
vLogging - 16 Tons of British White Oak (Loud)
Kentucky Style Bourbon Barrel Baby Back Ribs
Переглядів 3892 роки тому
Kentucky Style Bourbon Barrel Baby Back Ribs
Grilling Basics on an Offset Smoker - TEPRO Biloxi
Переглядів 7 тис.2 роки тому
Grilling Basics on an Offset Smoker - TEPRO Biloxi
Central Texas Style Brisket Primal (using British Grass-Fed Beef)
Переглядів 9293 роки тому
Central Texas Style Brisket Primal (using British Grass-Fed Beef)
Great ❤ Pastrami 😊
Pork has no flavor?? It certainly doesnt after youve buried it in shit!
Big fan Right here brother! Have you ever tried axe throwing? think a man of your size and build would make a great thrower you big greasy goofball🤙👏🏻
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!
tesco seacroft. are you a local lad ? Just planning on buying my first offset, where you get the wood from ?
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
Pretty cool
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
Nice video! I personally use a 4.5lb splitting axe I got at Lowe's. Works like a charm!
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 😂
I need to give my axe more love! Love this video, keep on truckin' Chef Danger x
Yes you do! Axes are like people. They have cheeks that need clapping against some good wood to keep their spirits alive!
It’s been a minute brother we need more videos
Brother don't I know it! I promise I've got some good stuff in the works :p
Video sucks!
Promo sm
Hi Danger!
Oh Hi Mark
That'll do, pig. That'll do.
That looked good. How many guest did that size pig feed?
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)
The Michael Napman callout, holy shit
Never seen a keg tapped like that. Also, the brisket looked INSANE
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
Listen to this man, he knows of what he speaks. Awesome video, mate!
Thanks broseph, cheers for the support as always!
"don't be afraid to experiment with the wood", words to live by 😂
It's important to be expressive and creative with one's wood!
You are not funnie at all.
This comment is hilarious!
Have you had buffalo trace or wild turkey 101? 2 ofmy favorite whiskeys
love your energy!
nice video man! I'm trying this soon
AboSt four or more styles of "southern"style Carolina pork BBQ alone. I have eaten them all and all are good, but distinct. And All have nothing to do with the state of Texas, thank God.
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!
You're hilarious 😂 😅 you just gained a subscriber!!! That pulse check though.... IJS 👍🏾
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!
Love paella, this looks delicious!
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!
Well Done Chef! you really make a paella your bitch you big hunk of a man
Hi from the States! 👋 As someone who is also really into BBQ, this looks amazing! Great work!
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
Rumour has it, the beard used to be longer
A good fire Will save you a fortune in razor blades
So much BBQ-fired violence. I loved it
Sometimes you just gotta don the heatproof gloves and make a load of noise whilst setting things on fire
Legend. Bring that smoke.
Brother, if you ever find yourself in the North of England make sure you hit me up for a plate
Bro that's one heck of a cook.
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!
beautiful bbq by a beautiful man
Britain’s foremost expert on BBQ. Protect this man at all costs.
That was some good eating! Looking forward to the next cook :)
Oh you're too kind
Very juicy meat, not a very salty video :D You know it's Mexican recipie when you start off with the orange video filter haha
I'll have you know that's color scaling and its fancy schmancy
Oh here we go again. Delicious and delicious with a glass of delicious. Got my eye on a nice grill thanks to these tasty videos.
Ayyyyyy fuck yeah! Anyone can learn to grill! It's inbuilt into our DNA! What grill you looking at?
MR PIT YOU NEED TO EAT LESS SALT
Tepro 1087 Biloxi Offset BBQ Pit Barrel Smoker arriving tomorrow you’ve inspired me lol
Ayyyyyy for real??? I legit love this rig. Its a really solid bit of kit
😊yum
Hardcore, I'm just getting into American style BBQ as a brit, its not common here at all but my god its worth trying. I'm cooking up some short ribs and pork belly pork ends, along with some veg and tofu next week. What sort of smoker do you use? Mines not expensive but if I really enjoy it I'll invest into a better one, just testing the water right now.
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!
Got a 19-lb prime brisket thawing for Friday night/Saturday afternoon party. I can only hope that it turns out as excellent as yours. Maybe my 6th brisket overall.
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
I am less that a minute into this video and my wife is considering calling EMS because I'm laughing my ass off!!!!
Haha thanks man! Can't be taking life too seriously, gotta make sure we have some fun when we can!
That looks so good!
Aw man, thanyou very much for the feedback! I worked really hard on this and it was so much fun.
Legend! Looks amazing. Really appreciate the tips. 👌👍
Cheers!
Outstanding video, best one yet! Must be the incredible camera work 😎
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!
These videos are a special kind of therapy for me. 100% satisfaction. Cheers from Cleveland Ohio.
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
Cracking video, I'm in the market for a BBQ and you've inspired me to get a offset smoker. What's your proffesional opinion on tepro 1087 biloxi off set smoker for a starter?
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
Get this man a Dun River sponsorship!
Eyyy covid buddies 🥲 for real tho that stuff is mad tasty, it's prolly not worth bothering trying to replicate it for how little effort it already is :P
Man, sometimes a person just has to throw their hands in the air and accept they've been bested
omg I forgot about this 😂 some intense monologues I cannot WAIT for summer again
I have never ate this before and yet it is impossible to describe how delicious that looks. I demand that you download your knowledge of how to cook it into my brain at once.
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!