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The garlic jalapeno rub is really good!

What are the pros and cons between reverse sear and regular?

Gonna need some deer sausage lol

Too much work! Cant do it 🤪

I need to make me some compound butter.... Also I have never had a tomahawk ribeye >.>

Never had filet mignon.

I'll take 4 thanks :p

Looks good! Cant wait for more jalapeno cheddar sausage :)

woot woot...that would be awesome...especially since we are carnivore 😮

I still got to go! Cant wait to try it!

haha the second take and the wow.... must be good :)

Brisket is my absolute favorite!

Love how it just falls apart!

If taste tester ever becomes an official position I will take one for the team and volunteer :p

I got some of those and they were amazing! Even shared one or two with people at work and they all loved them!

Not a huge baked potato guy but I would defiantly make some of those disappear!

I'll take a dozen.... maybe 40 lol

I'll take 4 with garlic mashed potatoes please! :p

Had his brisket bbq pizza and it was pretty good :)

Those are really good with that seasoning!

The super secret sauce of amazingness lol

Why did you use the top shelf vs the others?

Trish's new nickname is General Patton lol

Don't really like fruity flavor with my meats but boy does that look good :)

Ahh the cherry post oak combo. My favorite :)

mmmmm.... meeeaaat :D

Wait was I at this one? I dont think I missed any classes >.>

Thick ribs save lives!!!!! Those are monster slabs.Beautiful!

My preferred way to cook chicken is on a Weber Kettle. I was waiting for that Alabama white sauce man!

Hello from Kansas City. Good lookin' ribs! Where are you located?

Great video...ribs looked fantastic!

thanks for making me hungry mane 😂❤

Looking good brother!

Now I need to eat some of these lol

i have good memories of my dad bringing home jalepeno cheese sausage from local bbq joint (we would later go to work at) even as little kids my lil sister and i loved the shit outta it even if were no longer down in texas or in communication with dad. nothing beats the classics

Be careful not to add your pink curing salt until after you do the test patty. That salt has to have time to do what it's meant to do. Eating it early like that can be harmful. Looks good though. Thanks for the video.

Congrats from the whole HCH team on a great buck! Keep it up!

congrats bro that’s a sweet hunt man!!

Congratulations hit us with some good recipes

Dude that’s a fricken brute

Thank you for sharing this delicious recipe. But please do another video with another title & don’t refer to cheesesteaks. This recipe actually tastes amazing BUT there’s nothing “Philly” about ANY of these ingredients- nothing. It tastes NOTHING like a cheesesteak. Why does everyone outside Philadelphia insist on adding bell peppers to their so-called cheesesteak? Bell peppers are NOT a common thing here. Nor is any random cheese. A cheesesteak is known for using American cheese or real Cheese Whiz. Not mozzarella, pepper jack or whatever else you can find. Calling things a “Philly” or a “cheesesteak” and not using proper ingredients is like using shredded McDonald’s McRib Patties & calling it a KC BBQ sausage. Please show our city, our cuisine & our signature dish more respect. If you want to make a “cheesesteak sausage”, then use ingredients & seasonings we would here in Philly.

Thanks for not using butter...everybody wants butter in the wrap, why 🙄

Are you kidding, YOU DON'T PUT MAYO CHEESE STAKE never neverr neverrrerrrerrnever

Good god what kind of unholy creation is that hunk of tube meat...

You had me until the dukes mayo…I ordered it online because it’s not available here . About the only thing I can stomach it in is macaroni salad…..no one will ever convince me to use anything besides Hellmans mayo . The rest of your recipe looks good…I guess I’d go with yellow mustard over mayo on this particular food…but great job

Everybody trying to reinvent the Philly cheesesteak 😢😢

Great video. Filet Mignon looked awesome!! Praying for a quick recovery.

You keep saying beef brisket and calling it sausage. Sausage is pork at least in the northeast

Love Memphis Dry Rub! That's the only way I make pulled pork. Ribs have always intimidated me. But I did buy a rack of baby backs this week and will use your method to try them again because it's super simple. No extra steps, which I prefer! And I've already got a dry rub made up in the cabinet from the last party! :)

Memphis style > any other style of ribs!! Thanks for making me miss home if only for a min and also for making me hungry!!!