Відео

@@alfonsoflores1760 glad you commented on this 💯💯💯 was trying to reach you or tag you on this.thank you for the hospitality and your time🙏🏽🙏🏽🙏🏽

@@sonvo4095 thank you 🙏🏽

@@JOSESBBQ agreed💯💯

@@CoolJay77 slicer is the way to go..IMO

@@BackyardWarrior Slicer for trimming? LOL Make a video.

@@CoolJay77 I meant a knife (slicer) not deli slicer

@@BackyardWarrior I use fillet or boning knife. I've not practiced with large carving/slicing knives. I'll leave that to a pro like him. Merry Christmas.

@@theglassishalffull3115 thank you

No one have mentioned sound issues on this video, but thank you for the heads up💯💯

thank you 👍🏽

thank you 👍🏽

@@zachtaylor5024 but it wasn’t meant to show any directions..💯💯

thank you👍🏽

@@toothoot8202 glad you enjoyed it

@@whereRbearsTeeth wow you sound like an expert 💯💯💯 have a nice day brother or sister

@ Nope, just obvious facts. Why are you so easily offended?

@ I m not,if you know anything about smoking meat,you wouldn’t make that statement (that I never ask you for to begin with)

@@BackyardWarrior Lol you’re a little f’ing snowflake. Learn how to take a little constructive criticism without getting triggered, kid. You clearly don’t know what you are doing.

one of those wrapped pallets

The main ingredients are salt and pepper. The herb bundle has thyme,rosemary,sage and some parsley sticks. Now for the rest of the ingredients,is all up to you and your preference. For me I added garlic,ginger,turmeric,mustard seeds,cumin seeds,coriander seeds,green cardamom,blade of mace,fenugreek,black peppercorns,cloves….hope this helps and happy thanksgiving 👍🏽👍🏽👍🏽

It's an ambient temperature probe. You place it and forget it. It's a better solution since products such as MEATER (which I have currently) suffer in the ambient temperatures department. Knowing your ambient temperatures in a smoker should be something you desire.

@JimJimmington-e8i i understand that, but if you have to deal with the wired ambient temp probe. What's the big deal about a wired meat probe. Especially if you still have to bring out the gateway. A wired probe gets placed in the meat and forgotten too. I can only see the wireless probe useful on a rotisserie. Maybe one day they will come out with both wireless meat and ambient probe.

@@ChetoDaTruth I have a MEATER 2+ (which sucks) and the ambient temperatures are always so way off. The ambient probe here is an advantage in some ways as it is less in the probe itself to go wrong (like with MEATER) and it's good to have accurate ambient temperatures. Is it for everyone? No, likely not. I won't mind it because I can keep better track of actual ambient versus very inaccurate ambient. I am not trying to convince you to get one. I do not even own one. But between this, MEATER and Typhur, this will have a lot better longevity and accuracy. Thanks for the chat. Your points are valid and I appreciate your reply.

The main ingredient in the brine is salt ,sugar and peppercorn ,the rest is personal preference.Rub is just salt, pepper and your spices of preference. And you dont have to finish them in sous vide, you can cook them om the smoker until done.

@@BackyardWarrior Thank you for the reply. So even though you brine the turkey you still put salt on the outside before smoking it? It doesn't turn out too salty?

@@EVovchuk no rinse the turkey (let it run under water for a couple minutes) before you apply the rub

@@BackyardWarrior thanks again.

"I get where you're coming from, and I always try to be mindful of others while filming. My goal is to share my passion for BBQ and food with those who enjoy it, not to invade anyone’s space. I try to focus on the food, the cooking techniques, and the experience, and I make an effort to respect people’s boundaries along the way. Appreciate your perspective, though, and I’ll keep it in mind to make sure I'm sharing content in a way that’s considerate to everyone involved."

​@@BackyardWarrior You're not mindful. Thats what these apps due, they're demonic portals that turn you into a selfish narcissist. You were walking up fast on people sticking your camera up in their business while they're helping customers. Some of the people even looked at you like "what the heck do you think you're doing". You cut in long lines, walked all the way to the front counter sticking your camera all up around staff areas like you own the place. Disgusting, disrespectful behavior not just from you but these platforms are turning people into narcissistic zombies who only care about themselves for the sake of "content". .

@@rolsinski1 just a personal preference.

It beats trying to render down a thick, thick cap. Even Guga will sometimes trim a thicker cap.