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Savala’s Craft Barbecue
Приєднався 22 вер 2015
Hey Guys what’s up , I’m just a guy that loves to BBQ and share whatever knowledge I gained within the years. How to videos is what helped me learn and the help of other fellow pit buddies advice. Feel free to subscribe and like if you enjoy my videos. Thanks for the love.
Відео
Trimming spare ribs and cooking on Memorial Day.
Переглядів 2,1 тис.Місяць тому
Trimming spare ribs and cooking on Memorial Day.
We went to Truth bbq for my sons 13th birthday
Переглядів 3013 місяці тому
We went to Truth bbq for my sons 13th birthday
3 Simple Tips when starting a small Bbq business.
Переглядів 75610 місяців тому
3 Simple Tips when starting a small Bbq business.
Talking about finished brisket and weighing a pound.
Переглядів 451Рік тому
Talking about finished brisket and weighing a pound.
A gift from a supporter and review from a Blogger.
Переглядів 441Рік тому
A gift from a supporter and review from a Blogger.
Going forward with my new style of videos.
Переглядів 390Рік тому
Going forward with my new style of videos.
Tips on how to crisp your smoked chicken skin.
Переглядів 6 тис.Рік тому
Tips on how to crisp your smoked chicken skin.
Cleaning my smoker and cooking for my fathers campaign get together.
Переглядів 694Рік тому
Cleaning my smoker and cooking for my fathers campaign get together.
A simple Cheeseburger on the Weber Kettle.
Переглядів 309Рік тому
A simple Cheeseburger on the Weber Kettle.
Baby back ribs on the Weber and tangy coleslaw
Переглядів 512Рік тому
Baby back ribs on the Weber and tangy coleslaw
You can actually request a day pass now no business needed but I think you limited to a pass a few times a year
love it brother your a legend
Nice brother!! Everything looks amazing. How many ribs do you serve per plate?
I enjoyed watching this video! The food looked amazing. I've been using Hotplate, an online ordering platform, to sell my products. It's been fantastic-simple to use for managing orders, with SMS reminders and automatic prep and pack lists. It's a real game-changer for improving your business
Loved this video! The food looked incredible. I've been selling mine on Hotplate, an online ordering platform. It's been great-easy to use and manage orders, it has sms reminders and love the automatic prep and pack lists and it can really help improve your business.
What kind of meat you make your sausages with. Looks awesome
Usually pork shoulder
Great job G
Thank you 💯🙏
The lip smacking is disgusting
Just want to say that it looks like you stuck your foot in this 'Que. I'm happy to see you and your family pursuing your dream. I live in Japan and have been cooking/selling BBQ for other people, but prior to my retirement from the Air Force, I had planned that cooking/selling BBQ was the next chapter in my life. Been doing it for more than 52 years now (am 61 y.o.). I know that I don't have long left on this earth and want to do something that I love doing; which is BBQ'ing. That is why I become overjoyed when I see young people such as yourself that have "a thing" for BBQ'ing at such an early age. Here in Japan where I am, there's a wiiiidddddeeeeee open market for barbecue--any American style. As I write this comment, I'm having a flat cooker built on a trailer so I can haul it around to the different cities and towns during their festivals. I hope you have continued success. Be blessed. Eric
Great trim and cook brother
Thanks for watching brotha
Great cook....gotta try some dill weed on some ribs soon
Ribs & French fries makes for a really good combination. Great video again bro
💯 and thank you brother
some good lookin ribs brother !
Thank you 🙏
What temp did you keep the grill ?
275 to 285
Thanks . How long you did cook unwrapped and how much time wrapped on the grill ?
@@timgreen918 about 2 1/2 hours or 3 hours unwrapped and 1 1/2 wrapped to 2 hours. About 5 hours total, it could’ve been more tender but I was inconsistent with my fire because I got busy with other things.
Looking good as always, bro! 👏🏽🔥
🙏
I know you trim for presentation for the customer but if at home would you just cook it as is?
I usually cook full spares when I sell to the customers I did it like this on this video just to show how to trim spares into st. Louis cut.
@@savalascraftbarbecue Ah ok thanks brother, love the videos
What’s up from San Antonio brother, appreciate you taking the time. A couple great looking racks, you weren’t lying it’s hot as hell out there already. Keep it up and be well, 🤙💨.
Thank you brotha
Looks really good man I like to trim full spares as well
Thank you and yes I agree.
Great job! Saludos desde Spring , Tx!
Thank you 🙏
Great content
Nice to see the wife's perspective, because if there is doubt, a woman will tell it. 4:11
Didn't talk about that warmer brother. ???
At what temp did you rest it at in the oven? And for how long?
I let it cool off on counter till it reached 145 internal then put it in oven at the lowest setting which is 170 on my oven for maybe 9 hours. It’s ok doing long rest with prime brisket and even choice brisket but select brisket doesn’t have a lot of intramuscular fat so it might dry up if you do this so i suggest don’t do this with select brisket.
That brisket is as beautiful as the moms on Mother’s Day! 😍
Showing you all the love from United Kingdom 🇬🇧, you are definitely bringing all the 🚬 smoke....very well done, well...not the meat, just you😂😂😂
Thank you so much for watching and thank you for the compliment. Much love from Texas.
Chewing gum in the background is hard to stay focused
Discipline reaps rewards. Practice makes progress.
Great honest video agan! Im a only few days away from finishing the build of my 1st offset smoker. Just gotta grind out the cooking chamber, Wield in the rack mounts, mount and weild the fire box on and im good to go! Cant wait to fire it up next week. Thanks for the advice in all you vids!
NICE 👍👍👍👍👍👍
dude those look so damn good
Thank you 🙏
Do you still cook on the Brazos smoker? Was that picture of the brisket cooked on brazos? The fat render looked great!
I would be utilizing the Brazos if I still had it, but I sold it about a year and a half ago.
Curious what made you sell the Brazos?
@@MrPanthers23 had to pay a light bill was struggling for money. I made a choice , as much as I miss the Brazos a lot I don’t regret it because i had to do what I had to do to keep the lights on at the time.
@@savalascraftbarbecue respectable for sure.
Wow.....
Do you use your heating cabinet to heat your meat from refrigerator temp? If so how long did it take?
That there is food porn ❤
😏🍽️👀
Did you make them sausage or did you buy them they look good
I made them from scratch, thank you 🙏
@@savalascraftbarbecuethat’s awesome could you show how you made them cause where I live there’s not many good bbq places and was hoping I could start making some for my parents while I still learn how to cook better
Great music and great sausage, this must be heaven.
Any time bud!! Kepp killing it !!
using market prices instead of just doing the math is crazy but definitely not the worst idea.
Those turned out perfect man. Nice work!
Missed opportunity to crack it open
Yes lol you’re right.I couldn’t though it’s for someone else.
Yo looks tasty and I agree the color is on point
how tf u do that? looks bussin tho
How I get it dark? The smoke does that.
@@savalascraftbarbecue nah how did you make your own sausages especially that good god dayuuum
@@Comics420 thank you just a lot of practice
@@savalascraftbarbecue RESPECT BRO BOSS SHIT
Promo*SM 🤣
That mugg came out looking good, man!
Great job good video
I'd love to see how you set up your slow n sear. I cook on a kettle. How much wood chunks, lump or briquettes, etc...
About 4 wood chunks total. Filled the slow and sear with charcoal 2 times the whole cook. Thanks brotha 🙏