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Smoke Show Kitchen and BBQ
Приєднався 22 січ 2015
Hey, Y'all! We're Donovan and Emma. Donovan is a firefighter and Emma is a FACS teacher in Maryland. We love food! The first thing Emma ever said to Donovan was "drums or flats" and they've been together ever since! We're gonna be cooking everything from bbq, soups, desserts, pizza, etc. You name it and we'll try to cook it! If you like good food, hit that subscribe button and come along for the ride!
BRISKET BATTLE! WHO COMES OUT ON TOP!?!?!
For this video we bought a Double R Ranch brisket sold by Snake River Farms, a Creekstone Farms brisket and a 44 Farms brisket. We had 15 people taste and rate the briskets to see which one came out on top. None of our guests had any knowledge and had never heard of any of the farms the briskets came from. Every brisket was seasoned and cooked the same. Hope y'all find the video helpful for your next choice of Brisket! Leave any comments below on any videos you would like us to do in the future or any critique of what we can do better in our videos! Thanks!
Переглядів: 2 232
Відео
Race Track Chili Dogs (75-80 Drag-a-way)
Переглядів 1,2 тис.8 місяців тому
This is a the Chili/Sloppy Joe recipe that they used at 75-80 Dragway in Monrovia, Maryland. When I was a kid, we were at the track every weekend and we always ate the chili dogs. The ladies in the concession stands always took great care of us. Comment below if you used to go to the track on the weekends. Bob Atkins was my father, let me know if any of Y'all remember him or have any stories ab...
Spicy Sausage Gravy with Scratch Made Biscuits!!
Переглядів 236Рік тому
Scratch made biscuits with spicy sausage gravy. Biscuits: 1 1/2 cups all-purpose flour 1 1/2 cups cake flour 1 Tbsp baking powder 1/2 tsp baking soda 1 tsp Kosher salt 8 Tbsp salted butter 4 Tbsp shortening 1 1/4 cups buttermilk Gravy: 1 pound spicy breakfast sausage (Bob Evans) 1/3 cup AP Flour 1/4 stick of butter 1 tsp black pepper 3.5 cups whole milk 1 Tbsp worcestershire sauce (W Sauce) 1 T...
First Cook On Our Primitive Pits 500 Gallon Offset Smoker
Переглядів 2 тис.Рік тому
This is our first cook on the Primitive Pits 500. This is also our first video upload as a channel. We cooked some baby backs and some St. Louis ribs to get a feel for how this thing cooks. We held even temps throughout the cook. This thing cooks like a dream. This is also the first offset we've ever owned. We had great results!
Beautiful video I enjoyed it
@@KillyroyAR15 Glad you enjoyed it! Thanks for checking out the channel!
We almost had the track open back up 2years ago but county stop it
Fire management video on the primitive pit?
I’ll do a fire management video soon. Maybe with some beef ribs. Thanks for checking out the channel!
I loved the chili cheese dogs at 75 80 , the sun tea was also good. Lots of good memories of the track and the great racing there. Thanks for the recipe
I liked the tea as well! Thanks for watching!
Creek stone $40 more then the other two also
I’ll stick with a Sam’s club prime brisket I can buy two for what those companies are charging for one brisket
For sure! The Sam’s prime is what I’m throwing on the smoker 90% of the time.
They may be good but are they so good that the extra cost makes it worth it 🤔
Great question!! For people who care how the animals are raised and what’s pumped into them, probably. For me, I’ll eat a $60 Sams club or Costco brisket if that’s what I have on hand. I prefer Sam’s over Costco in that battle. You can tell the difference between a Sam’s and a creekstone easily though. Those creekstone briskets are about as good as you can get in taste, texture and tenderness. But at about $100 more per brisket, that’s for the person who is buying it to decide!
Creekstone only way to go
Great video! My mouth is watering.
Thanks, brother!
Fun video to watch, I have a Snake River in the freezer and was planning to get a Creekstone to compare with it. Maybe throw a Costco in yet for kicks. I just got a primitive 500 as well so very excited for more cooks on it.
Thanks, brother! Do you have a wagyu or a prime from snake river/Double R Ranch? I love the 500. Very easy pit to run. I keep the stack 2/3 closed most of the time. Gives me the most even temps across the grates.
@@Smokeshowkitchenandbbq I think I have the black label wagyu, stack 2/3 closed makes sense, the couple times I've used it so far that is how it seemed to run the most even
Great vid and I’m def gonna have to try a Creekstone now. I’ve been happy with Heart Brands Akaushi Briskets but won’t hurt to try.
@@kokicubanoI need to try that heart brands brisket out soon. Might compare that with some other wagyu briskets in a video. I heard they’re comparable to wagyu in marbling. Thanks for checking out the video!
@@donovanatkins8976 I haven’t had a bad one yet.
They all look delicious.
Thanks, brother!
Mike Mckenzie here in Pasadena Md. I spent a lot of my youth at 75-80 with my dad racing. I also loved their dogs. I am part of the FB group.
I’d give anything to be at the track with my dad again! Always great times and great food!
shoot you can add a slice of some cheese on that thing!
They had chili cheese dogs at the track too. I think it was the same cheese they used for nachos, if I remember correctly. Cheese makes everything better!!
If you don't love hot dogs, you have no soul
Fact!!
That looks nice. Greetings from Germany.
Hello, Hans! Thanks for watching!
Good stuff! How are you liking the primitive pit? Any issues with it?
I love it. It cooks even and keeps a good coal bed with the semi-insulated firebox.
I like the 50/50 killer Hogs hot and the bbq rubs.. I also get the 5 lbs bags.. I gotta check out that jalapeño rub
You can never go wrong with killer hogs. I used to use killer hogs AP rub with The BBQ rub and that tastes great as well. What do you cook on? We’re fans of bbq and like to know other peoples process of cooking! Thanks for checking out the video!
@@Smokeshowkitchenandbbq I have a primitive pits 1000 gal and a homemade 388 gal offset the PBX and the OG pit barrel cooker. Killer hogs is my favorite! For me.. caterings I do SPG heavy pepper with of course a bit of lawrys.. that stuff is money.
@@bourbonbrewque9433 that’s awesome! Lawrys definitely kicks the flavor up a notch. That’s how we do our brisket, just like everyone else 🤣. But I have to say, when I want a different flavor profile, Kosmo’s cow cover is my go to on brisket with some SPG.
@@Smokeshowkitchenandbbq I understand that
The pillsbury pizza crust would work for this too!
It’s called ✨cartoon logic✨
It IS so delicious🤤
Yes lawd!
Spicy Italian sausage hits too! Subscribe to the channel for more recipes! Thanks for watching!
Nothing better than biscuits and gravy on a Sunday morning with the kids. I put a little hot sauce in mines
Very nice pit. Seems to cook well. But I would have to remove it from that trailer. Reaching across and bumping into that fender would get annoying fast
Promo>SM 💥
Damn that looks amazing! Looking forward to more episodes of this
Thanks, brother!
City boy, probably a Democrat too. Or a nonbinary liberal 🙄. Probably watches CNN all day long and drives a prius
That song makes me wanna call up my sister. Yeeyee.
That song makes me wanna kiss my sister!
@@aaronmarchanti6685 it makes me wanna do more than that!
@@wickedweedle shiiiiii you ain’t the only one
Please tell me you didn't throw away that beef flavored liquid gold.. RIGHT?!?!
We made a pork au jus with that incase anyone wanted to dip their sandwich.
Yum!!!! Too much for me. Invite?❤😅
Yum
A shot of tequila would be nice
You ain’t lying!!! 😂
You know I had to check out the channel. I’m about to start working with a Primitive 500 Gallon soon. St. Louis ribs over baby backs any day.
Thanks for checking us out! The 500 pretty much runs itself. This is our first offset and we’ve had no problems running the pit. You won’t be disappointed! You ain’t lying about that rib choice!! Those were some of the best tasting and textured ribs I’ve ever made!
Nice! I’m looking to upgrade my 1975 to a bigger pit, so I’ll be excited to watch your cooks.
That’s awesome! We’re probably gonna get a 1975 so we aren’t wasting all that space in the smoker on a video for 2 racks of ribs. Thanks for watching!