We really love you for sending out well wishes to former President Trump.. Oh wait, That's right you didn't. You only delete comments from people that bring it up.
@@ThisManTriggeredMe I have to agree with you. I brought it up yesterday and he took my comment down immediately. I also noticed in his video response yesterday there was no well wishes for DJT. Knowing that a majority of his audience supports that man him not mentioning it says he cares more about keeping a certain portion of his audience. Which is honestly sad in a different respect. The people he's worried about offending would take his livelihood away from him in a heartbeat given the opportunity
If you actually cook at home starting supper in the morning isn’t abnormal, and no biscuits and gravy out of a Betty Crocker box does not count as home cooking.
That "Sometimes just.... shut up". I felt that in my soul. I am a dad of two young girls and a very extroverted wife. Time alone is rare and precious for this introvert.
Been wanting to pick up some shirts, do the shirts run big, small, as advertised? Do they shrink in the wash? Reason I ask is Some companies I need to buy an XL while others just an L or they shrink in the wash.
Having done both (welded my own smoker for a college project)… this is going to be sacrilegious… but a pellet smoker is the go to for when you want to set it and forget it for longer periods of time.
@@jaydunbar7538 True. Doesn’t help when wood needs to be added though. Originally I was going to mod my custom one. Bought a Raspberry Pi, ordered a double sided PCB, a controller and resistors to solder to the PCB and found some Python code on GitHub with some code modifications. The goal was to monitor the temperature inside the chamber and meat temperature. If it got too low or too hot it would send an email to me. Never got around to finishing it…. Now Traeger and others are “mainstream”, plus they maintain temp until the hopper is out of pellets.
As a father and a husband... I can hole heartily agree with you about SHUT UP! Lol! I'm a very independent man, spent many many years alone doing what I wanted when I wanted.. I miss my peace sometimes.
Owner of a BBQ business with a Texas style PIT. Your fire box will have a small amount of smoke come out of the box if you don't have sufficient draw from the stack. Or the flow from the fire box is restricted. My advice weld walls to the barrel of the smoker from the fire box and simply cut out a bigger section for air flow. Then control with the stack.
When moving something that large and awkward with forks, I have another method you could try. I worked for an HVAC company that built units the size of houses. When it came time to load, we had the truck with a flat bed line up with the load. Then you lift the unit straight up and have the truck back under it. This way you don't have to travel with the load up high and it makes the whole thing way less sketchy. Stay safe and keep up the good work Matt!
As someone with pit that can hold 600lbs of butts I believe your pit has several issues. First is the firebox needs grate for your wood/coals to sit on. This allows air to enter from under the bed of coals. Also need some vents on the sides below the grate to allow air in. Need a way to open and close these grates with a sliding door, this regulates the air going in and allows you to manage the temperature. I'd also recommend turning it into a reverse flow pit but that requires moving the flue from one end to other and adding a big plate under the grill to send all the heat to the opposite end from the firebox then it comes back across the meat and keeps the temps even on both sides. If TX wasn't so far from NC I'd pull my pit down and give you a taste of NC pork BBQ, both Lexington and Eastern style! Good luck and keep working on the brisket!
Once the resort gets more established, you should have a cook-off event for charity. I know my team and a few others would come up from matagorda county. All we do are charity cookoffs and help out friends with weddings or events they put on.
I had the same reaction. "Did you remove the skin?" ... no. And when he started adding the rub "You done fucked up without a binder, usually mustard." - Still, good results.
@@robburg473 Nope, sure don't. But I make ribs for my husbands company every office Christmas party and they're raved about and people talk about them. A friend of mines cousin messaged me one day wondering why I never made her ribs. So, no, I don't watch them, but know how to make a mean rib that people look forward to.
When it comes to BBQ, always ALWAYS cook to internal temp (or texture if you don't have a probe thermometer)), NEVER by time! I once cooked 2 pork shoulders side-by-side. One was done after only 8 hours. The other took over 14 hours before it was ready to pull.
I understand why Mer doesn't show up any more, but its always sad when yall hangout without her. Her facial expressions about your activities were funny.
I think she is there most of the time she’s just not in the videos. For example Matt said that his entire family was at the solar eclipse, he just didn’t film them.
As a fan of 7ish years I think, these last few weeks have been a hard few for me... I recently lost two Loved ones, one on June 22nd and then another on June 30th... I just finished watching the tribute video to Mark... I forgot how much looking back on the life of those who you miss can hit harder than you'd think... I wish those who care, happiness and much love!
I usually don't buy merch but Matt in the off chance you're reading this, soon as the new broke Saturday I got myself a green Demolitia shirt. Keep up the great work and thank you for all that you have done for your community.
If you are going to leave unattended for longer periods, I would recommend installing a digital controller. As a bonus, if you are near a WiFi source or have a hotspot, you can monitor and change temps through your phone. You just need to make sure you don’t run out of wood.
RIBS- 3-2-1 method! Peel membrane off. Rub ribs with mustard, then dry rub. Smoke 225 for 3 hours spritzing with apple juice every hour. After 3 hours, wrap in butcher paper with brown sugar, butter and honey, smoke for 2 hours. unwrap return to smoker for the last hour. BOOM!!!
Matt, No matter what happens with your channel, I for one will always be a loyal subscriber! I love all the different videos you post and I thank you for all of it. I am very proud of you and admire you for putting up with any Bad Apples in this bunch. If I ever get to Texas, I WILL look you up FIRST ! May God bless you and your family!
I would recommend soaking your smoking wood in water. Makes a huge difference in smoke volume. Also use separate soak tanks for your smoking wood. This has helped me in my smoking.
You’re doing awsome Matt with everything doing on. Just keep on being you, everything happens for a reason. Even if it doesn’t seem to make sense now. Continue the great work
brisket is done after the thickest part of the meat (not fat) is between 190 and 210 degrees. at 190, you pick it up and feel and twist it. it will go from kinda firm to suddenly loose and twistable when its done. so check it every 5 degrees from 190, 195, 200, 205, 210. you will know when its done when you feel it. then you wrap it in a towel and put it in a cooler for 2-4 hours to rest slowly
When doing ribs, it is best to take the membrane of the back of the ribs. That membrane isn't good eating. Also, you can soak some of your wood in water to help slow down the burning process and make good smoke. The wrapping in foil is called the Texas crutch so you should definitely do that. You probably need a better way to regulate your fire and maybe hire someone to watch it while you do other work.
The silver skin has to come off like you said and if you don't have time precook pork ribs in BBQ sauce and beer........once partially cooked finish in the grill or smoker.
2:32 am: I figure it's time to put the phone down and get some sleep. 2:33 am: I see there's a new video by Matt up. Me channelling Mr Incredible as I look at the clock: "I've got time."
I will give you a helpful tip about the wood. You want to dry it out or "season" it before you use it for smoking. Basically this ensures that the wood isn't containing any of the green, still-alive portions of the wood. The fresh parts give you a bad smoke.
Al Frugoni is huge in the competitive bbq scene and knows all you will need to know. Learn all he is willing to share and you will get a huge head start in learning the ways of low and slow cooking
Adding X braces under the roof area would help stiffen it a lot. They don't have to go down below the V braces on the 4 poles, but if you made them meet an X brace it would be a lot more rigid.
I soak half of my wood in water, that give me the option to regulate temp and smoke by adding wet or dry wood. Wet wood smokes more and takes longer to coal up..
Yeah I always soak my wood chunks, some long soak some short soak, always produces way more smoke and flavour I find, dry wood doesn’t really do enough for me, and of course just burns out way faster.
You should pull the membrane off your pork ribs. I dry rub my ribs with brown sugar, paprika, pepper, garlic powder, onion powder & pepper flakes then let them sit on a pan refrigerated for around 1-2 hours before cooking. Your seasoning will turn to a liquid and while you're smoking your meat at different intervals poor it over the top. Turns out awesome everytime! 😋😉
Hi Matt, The intake is too high, heat that rises will escape out the door on the side so lower the intake to below the fire and the draft will be a lot better
Applewood is the greatest. I get my smoker to 400+ to start my meat. Throw meat in, then gradually let heat go down to 225. Thanksgiving I run smoker at 400, then letting it go to 250 for 6 hours, the 225 for 6 hours. Pork loin & ribs I throw them in at 400, then let them get to 225 for 6-8 hours. Brisket, I run my smoker to 400 for the first full hour, then let the brisket drop to 250 for 10-12 hours. It will be black when you pull it, but that’s perfect. 2 things to remember; always keep big pan of water UNDERNEATH your meat. The condensation will keep meat moist. Second, always let your meat relax at room temp for 15 minutes to let it relax. When you cut meat hot , the muscle is contracted and squeezes juice out of meat. Besides applewood smoked Turkey, our favorite in our house is smoked bacon wrapped meatloaf.
Matt, temp should be about 200-225 and it's done when you can pass a toothpick through like it's butter. Texas Crutch is what I do after 3 hours, Bone side down when you start the smoke, then wrap in foil apple juice, butter, and brown sugar Meat side down. It "steams" the meat to perfection.
Perhaps y'all could have the ignition module tested. I had an old mid 70's Ranchero that would shut off. I'd pull over and look under the hood, but of course, nothing is obvious. Climb back in, crank the starter and it would fire up. The next time it happened, I pushed the transmission into neutral, crank the starter and Vroom. I finally put a new ignition module on it, which cured it. Can't swear that's what is going on with the inherited truck, but the symptoms sure sound familiar. Giddy up.
Y'all have nailed the entire issue... more than likely, it's a sensor thing. Dang son, who knows? We've probably saved Matt a boatload of moolah... wonder if that qualifies one or the other of us for a free T-shirt?! Shazam, git-er-done! Giddy up(I started reiterating this old cowboy saying before Matt did). @@Sidekick_Snowman
I just have one thing to say about the recent events that I saw in this channel and it is: Yellow headlights?! I though you were better, Matt. (small joke, sending love)
Yeah, they looked on the ground under the truck but didn't find anybody's shorts😊LMAO. Some times people just don't understand what's happening with their vehicle.
If you can't keep your coals hot you should cut a proper vent low on the box that you can adjust either with a slide or a turning vent like you see on kettle grills. You are completely missing vents and if everything seals you don't pull any air the little door is meant for observing or adding wood or charcoal without opening the entire side. Using your pans you were doing the modified 3-2-1 so wrapping late shouldn't hurt it. The last hour is for glazing or saucing and as long as you have hit your temp you can skip it. If you do sauce it you can take it back out of the foil or wrap and let it caramelize I usually put it on a propane grill with the far side burner on low.
I agree with them actually. If they are literally falling off the bone then a lot of the time they are just mush. They should just take a little bit of effort to pull off the bone.
My sister in law pointed out to me that I was born exactly 9 months after my dad's birthday. When people say First! First! We All are first. The quickest sperm to pop that egg!
Matt, consider a pellet grill if you don't want to have to be constantly checking your grill. You can set the temperature and leave it running for hours at a constant temperature. I have a campchef pellet grill and have loved it!
I mean if you continue down the path of cooking videos along with Donut's love for cooking, I can already see the Pepper Box seasoning blends on the horizon.
Your truck problem sounds like what I had happen with a car many, many years ago. It turned out to be a 5 cent jump ring on the carburator that had broken. I'm not mechanically inclined, just offering that as one of those weird things that most mechanics don't think of...at least the ones I took it to didn't, for quite some time.
You should also try to get Guga from Guga Foods to come out for this as well! He's not always doing BBQ but he's a meat master. Can't wait for this. Been following Chud and MadScientist for a while now.
You are losing heat through your door because it's open...I know that sounds like a smart ass answer, but you will want to start learning to control your heat through your damper more than your door. This will also keep your temps more consistent, and your fuel will last longer. When all is going well, you probably shouldn't need your box door open more than a crack. Keep it up though, love your BBQ content!
The connective tissue that makes meat tough is collagen. Low to medium heat with moisture will break the collective tissue down. My experience with ribs is I have always simmered them in the oven submerged in a liquid that I eventually reduce down and strain to make the base of a barbeque sauce. BUT of course there, in all likelihood, a gazillion different methods that people swear by. What is fun is taking all the suggestions and what you have read and mix and match/ combine what interests you.
Wish I could make it out there again this summer! Bootysnapplefest was SO good!! Looking forward to the possibility of one or two winter/spring events!! You rock Matt!!!
Use code MATTCARRIKER50 to get 50% OFF your first Factor box plus 20% off your next month of
orders at bit.ly/3RZSOEX
Love u matt n crew
give me a code for bunker branded shirt
Next time we will be having Desperado Sausage Party
We really love you for sending out well wishes to former President Trump.. Oh wait, That's right you didn't. You only delete comments from people that bring it up.
@@ThisManTriggeredMe I have to agree with you. I brought it up yesterday and he took my comment down immediately. I also noticed in his video response yesterday there was no well wishes for DJT. Knowing that a majority of his audience supports that man him not mentioning it says he cares more about keeping a certain portion of his audience. Which is honestly sad in a different respect. The people he's worried about offending would take his livelihood away from him in a heartbeat given the opportunity
I'll fly down from Michigan only if there is an exclusive shirt from bunker that states "I came, I ate Matt's meat, and I was stuffed"
I'm from Michigan too and I was thinking the same thing
Probably would be easier to fit on a shirt if it was just "I got stuffed from Matt's meat."
Originally from Michigan now in Washington and would fly down for that shirt and the fun lmao.
🤚
Also from Michigan. Car pool!
Rock and roll Matt! Looking forward to the event and cooking up some awesome food with awesome folks 👍🏻👍🏻
Been fallowing you for years, hopefully I can make it!
Are you bringing Mighty Joe Yim?
I’m so glad this combo happened being local to demo!! Hopefully I will have a chance to go!!
@@MadScientistBBQ please help him to not use lighter fluid
🔥🔥🔥
There you go. Make content and screw those people talking crap!
😍😍😍
Wut?
This is the sort of shit I'm here for peace and quiet and good vibes
@@faktantarkistaja1347trump shooter was wearing a demo ranch shirt I think
@@WhyRBX Ok? But who's talking crap?
Matt: *wakes up at 4, leaves house at 430*
Mere: "Matt what the heck are you doing?? Go back to sleep"
Matt: "uhh, I'm gonna go get dinner ready"
😂😂😂
Don't worry, Texas women understand
If you actually cook at home starting supper in the morning isn’t abnormal, and no biscuits and gravy out of a Betty Crocker box does not count as home cooking.
That "Sometimes just.... shut up". I felt that in my soul.
I am a dad of two young girls and a very extroverted wife.
Time alone is rare and precious for this introvert.
My experience. You will miss them when they are gone, on their own.
@@crabbypapa3862 I have no doubt you are right.
Lucky you.
But indeed, make sure to take enough 'me' time!
Greetings from the Netherlands
Same
We,as men(mainly) and women, need a place we can all go together and not say a word to each other.. 😂😅...together.
Someone make this man a custom grill with longhorns!
HORRIBLE idea!🤣 #gigem👍🏽
Yes, a big Grill/smoker with longhorns and the Desperate Resort logo in the middle.😃❤
He'd just Saw'em off.
Lorn horn stacks instead of the exhaust separate from them
I could but...
I’ve been sporting my demolitia gear all week. Ready to show my support for you and your channels!
Just don't go climbing any roofs😂
@@nicde800fair enough 😂
Bought the new famous shirt yesterday to show support. Can’t let the media destroy something/someone so great.
Been wanting to pick up some shirts, do the shirts run big, small, as advertised? Do they shrink in the wash? Reason I ask is Some companies I need to buy an XL while others just an L or they shrink in the wash.
Me too! AND setting people straight on other "more political" areas I frequent...
Having done both (welded my own smoker for a college project)… this is going to be sacrilegious… but a pellet smoker is the go to for when you want to set it and forget it for longer periods of time.
You don’t have to go pellet, you can put an old school spring or a modern digital thermostat on it.
@@jaydunbar7538 True. Doesn’t help when wood needs to be added though. Originally I was going to mod my custom one. Bought a Raspberry Pi, ordered a double sided PCB, a controller and resistors to solder to the PCB and found some Python code on GitHub with some code modifications. The goal was to monitor the temperature inside the chamber and meat temperature. If it got too low or too hot it would send an email to me. Never got around to finishing it…. Now Traeger and others are “mainstream”, plus they maintain temp until the hopper is out of pellets.
As a Brazilian it's hard to admit this, but there is no barbecue in the world compared to Argentine, is the best one, you are in great hands Matt!!!!
They do know their Meat. The first thing I learned about their culture.
It is also why they love to dance. Works off the Meats.
As a father and a husband... I can hole heartily agree with you about SHUT UP! Lol! I'm a very independent man, spent many many years alone doing what I wanted when I wanted.. I miss my peace sometimes.
Fathers unite... apart from each other haha
Yet here you are. In a comment section on a UA-cam video looking for attention
I’m a mom and empty nester and still need my quiet!
@@user-nm9sh9dr1z calm down habibi
@user-nm9sh9dr1z Same could be said about you...
Owner of a BBQ business with a Texas style PIT. Your fire box will have a small amount of smoke come out of the box if you don't have sufficient draw from the stack. Or the flow from the fire box is restricted. My advice weld walls to the barrel of the smoker from the fire box and simply cut out a bigger section for air flow. Then control with the stack.
One of the most stand up guys I know on UA-cam. Great person, father and husband. Appreciate you Matt
When moving something that large and awkward with forks, I have another method you could try. I worked for an HVAC company that built units the size of houses. When it came time to load, we had the truck with a flat bed line up with the load. Then you lift the unit straight up and have the truck back under it. This way you don't have to travel with the load up high and it makes the whole thing way less sketchy. Stay safe and keep up the good work Matt!
Yeah bud, your method is better, safer. That's what a lot of commercial movers use.
As someone with pit that can hold 600lbs of butts I believe your pit has several issues. First is the firebox needs grate for your wood/coals to sit on. This allows air to enter from under the bed of coals. Also need some vents on the sides below the grate to allow air in. Need a way to open and close these grates with a sliding door, this regulates the air going in and allows you to manage the temperature. I'd also recommend turning it into a reverse flow pit but that requires moving the flue from one end to other and adding a big plate under the grill to send all the heat to the opposite end from the firebox then it comes back across the meat and keeps the temps even on both sides. If TX wasn't so far from NC I'd pull my pit down and give you a taste of NC pork BBQ, both Lexington and Eastern style! Good luck and keep working on the brisket!
MEATFEST 2024 "you can beat our prices, but you can't beat our meat"
Once the resort gets more established, you should have a cook-off event for charity. I know my team and a few others would come up from matagorda county. All we do are charity cookoffs and help out friends with weddings or events they put on.
No doubt the future will have a giant chili cook-off.
Matt! You didn't remove the silver skin, and most people put a mustard on ribs as a binder for the spices!
I had the same reaction. "Did you remove the skin?" ... no. And when he started adding the rub "You done fucked up without a binder, usually mustard." - Still, good results.
Obviously neither of you watch MadScientist. Or Chud.
But sure, let's take YOUR advice, I'm sure you know better than them ;)
@@robburg473 Nope, sure don't. But I make ribs for my husbands company every office Christmas party and they're raved about and people talk about them. A friend of mines cousin messaged me one day wondering why I never made her ribs. So, no, I don't watch them, but know how to make a mean rib that people look forward to.
When I buy em from cosco they already have that removed
Nope but ive spent time with my grandparents and all they do is watch cooking shit
I’m most impressed how you didn’t just eat that bacon. I’d be like ima put it on the ribs… and then 14 seconds later I’d be like “sorry ribs”
When it comes to BBQ, always ALWAYS cook to internal temp (or texture if you don't have a probe thermometer)), NEVER by time! I once cooked 2 pork shoulders side-by-side. One was done after only 8 hours. The other took over 14 hours before it was ready to pull.
I understand why Mer doesn't show up any more, but its always sad when yall hangout without her. Her facial expressions about your activities were funny.
That is so true. The family safety is more important.
@@sdburger59such bs it's even a thing. Super big shame about her clothing line too (I love American entrepreneurs)
I think she is there most of the time she’s just not in the videos. For example Matt said that his entire family was at the solar eclipse, he just didn’t film them.
Glad to see the wheels ain't come off the truck, keep at it Matt. Support from the UK.
🇬🇧🇬🇧🇬🇧
As a fan of 7ish years I think, these last few weeks have been a hard few for me...
I recently lost two Loved ones, one on June 22nd and then another on June 30th...
I just finished watching the tribute video to Mark...
I forgot how much looking back on the life of those who you miss can hit harder than you'd think...
I wish those who care, happiness and much love!
hey mate hope you doing all right.
I usually don't buy merch but Matt in the off chance you're reading this, soon as the new broke Saturday I got myself a green Demolitia shirt. Keep up the great work and thank you for all that you have done for your community.
If you are going to leave unattended for longer periods, I would recommend installing a digital controller. As a bonus, if you are near a WiFi source or have a hotspot, you can monitor and change temps through your phone. You just need to make sure you don’t run out of wood.
Keep your heads up Carriker family!
It's a design flaw. The vent door would be lower on the main door to allow cool air in without letting the hot air out. (Heat rises, cold falls)
I think the land sloped too much and put the door at the same height as the chimney. If he turned it around I don't think it will smoke out that door.
Love these longer videos, just what you need to escape the craziness of recent days.
RIBS- 3-2-1 method! Peel membrane off. Rub ribs with mustard, then dry rub. Smoke 225 for 3 hours spritzing with apple juice every hour. After 3 hours, wrap in butcher paper with brown sugar, butter and honey, smoke for 2 hours. unwrap return to smoker for the last hour. BOOM!!!
PORN BOT. PLEASE REPORT
thank god theres an expert around here!!
Matt, No matter what happens with your channel, I for one will always be a loyal subscriber! I love all the different videos you post and I thank you for all of it.
I am very proud of you and admire you for putting up with any Bad Apples in this bunch.
If I ever get to Texas, I WILL look you up FIRST !
May God bless you and your family!
I would recommend soaking your smoking wood in water. Makes a huge difference in smoke volume. Also use separate soak tanks for your smoking wood. This has helped me in my smoking.
We Respect And Love The HECK Outta You And Your Family, Matt. We know y'all are good people. Keep on keeping on!
You’re doing awsome Matt with everything doing on. Just keep on being you, everything happens for a reason. Even if it doesn’t seem to make sense now. Continue the great work
Love you Matt and crew💜!! So glad to be part of the Demolition!!
brisket is done after the thickest part of the meat (not fat) is between 190 and 210 degrees. at 190, you pick it up and feel and twist it. it will go from kinda firm to suddenly loose and twistable when its done. so check it every 5 degrees from 190, 195, 200, 205, 210. you will know when its done when you feel it. then you wrap it in a towel and put it in a cooler for 2-4 hours to rest slowly
When doing ribs, it is best to take the membrane of the back of the ribs. That membrane isn't good eating. Also, you can soak some of your wood in water to help slow down the burning process and make good smoke. The wrapping in foil is called the Texas crutch so you should definitely do that. You probably need a better way to regulate your fire and maybe hire someone to watch it while you do other work.
The silver skin has to come off like you said and if you don't have time precook pork ribs in BBQ sauce and beer........once partially cooked finish in the grill or smoker.
Chud dies NOT remove the membrane. For good reason.
You shoupdn't either.
Good fat behind it, amd if you render it right, no one will ever notice. 😂
"Bacon i dont want anymore" ... no man has ever uttered those words lol 🤣
2:32 am: I figure it's time to put the phone down and get some sleep. 2:33 am: I see there's a new video by Matt up. Me channelling Mr Incredible as I look at the clock: "I've got time."
Well done! The effort and passion are evident.
I will give you a helpful tip about the wood. You want to dry it out or "season" it before you use it for smoking. Basically this ensures that the wood isn't containing any of the green, still-alive portions of the wood. The fresh parts give you a bad smoke.
Al Frugoni is huge in the competitive bbq scene and knows all you will need to know. Learn all he is willing to share and you will get a huge head start in learning the ways of low and slow cooking
Adding X braces under the roof area would help stiffen it a lot. They don't have to go down below the V braces on the 4 poles, but if you made them meet an X brace it would be a lot more rigid.
I soak half of my wood in water, that give me the option to regulate temp and smoke by adding wet or dry wood. Wet wood smokes more and takes longer to coal up..
I was starting to think I was the only one.
Yeah I always soak my wood chunks, some long soak some short soak, always produces way more smoke and flavour I find, dry wood doesn’t really do enough for me, and of course just burns out way faster.
The best thing about a new smoker... PRACTICE, PRACTICE, PRACTICE!!!!!!
Matt: Food prep sponsor
Also Matt: Watch me smoke some delicious meats
Good morning Matt and all the demolitia!
MadScientist in a DEMO video?!?!? Awesome 🇺🇸
You should pull the membrane off your pork ribs. I dry rub my ribs with brown sugar, paprika, pepper, garlic powder, onion powder & pepper flakes then let them sit on a pan refrigerated for around 1-2 hours before cooking. Your seasoning will turn to a liquid and while you're smoking your meat at different intervals poor it over the top. Turns out awesome everytime! 😋😉
Hi Matt,
The intake is too high, heat that rises will escape out the door on the side so lower the intake to below the fire and the draft will be a lot better
wow my favorite non food youtuber with two of my all time favorite food youtubers a crossover I never thought would happen but damn I'm loving it
I wish I lived closer to go to one of these events. Perhaps one day I will make my way there. Keep it up Matt.
Likewise
Me @ 10:11 : "matt thats a lot of bacon for one person..."
Matt @ 11:24 : "it was too much bacon, probably not good for me"
I was thinking, that's a man who likes his protien.
Applewood is the greatest. I get my smoker to 400+ to start my meat. Throw meat in, then gradually let heat go down to 225. Thanksgiving I run smoker at 400, then letting it go to 250 for 6 hours, the 225 for 6 hours. Pork loin & ribs I throw them in at 400, then let them get to 225 for 6-8 hours. Brisket, I run my smoker to 400 for the first full hour, then let the brisket drop to 250 for 10-12 hours. It will be black when you pull it, but that’s perfect. 2 things to remember; always keep big pan of water UNDERNEATH your meat. The condensation will keep meat moist. Second, always let your meat relax at room temp for 15 minutes to let it relax. When you cut meat hot , the muscle is contracted and squeezes juice out of meat. Besides applewood smoked Turkey, our favorite in our house is smoked bacon wrapped meatloaf.
Matt, temp should be about 200-225 and it's done when you can pass a toothpick through like it's butter. Texas Crutch is what I do after 3 hours, Bone side down when you start the smoke, then wrap in foil apple juice, butter, and brown sugar Meat side down. It "steams" the meat to perfection.
For a stage you should get a 53' step deck semi trailer and just build a permanent stage as you can move around as needed.
Old 48 foot Leaf spring flatbed are cheap .
nobody wants them
Might need new wood deck , being 40 years old
All the support in the world for you Team DR!
I wish the best for you and your family, stay safe and take care of yourself.
Much love and appreciation from France 💖
Can't wait for Desperado Meat Fest! It's going to be epic with all my favorite UA-camrs cooking. Who else is excited? 🍖🔥
Ayo meat fest
@mychowline is down for BBQ Meat Fest!
This is the palate cleanser we need!
Perhaps y'all could have the ignition module tested. I had an old mid 70's Ranchero that would shut off. I'd pull over and look under the hood, but of course, nothing is obvious. Climb back in, crank the starter and it would fire up. The next time it happened, I pushed the transmission into neutral, crank the starter and Vroom.
I finally put a new ignition module on it, which cured it.
Can't swear that's what is going on with the inherited truck, but the symptoms sure sound familiar. Giddy up.
My 01 F-150 had something similar to what he described, and it was the idle air controller. Easy fix (at least in that truck). I wonder if it's that.
Y'all have nailed the entire issue... more than likely, it's a sensor thing. Dang son, who knows? We've probably saved Matt a boatload of moolah... wonder if that qualifies one or the other of us for a free T-shirt?!
Shazam, git-er-done!
Giddy up(I started reiterating this old cowboy saying before Matt did).
@@Sidekick_Snowman
Glad you arent skipping a beat, keep up the good content man.
I just have one thing to say about the recent events that I saw in this channel and it is:
Yellow headlights?! I though you were better, Matt. (small joke, sending love)
Loving the grey demo shirt in the advert x
Check for shorts on the truck. Mainly short to ground.
Already 615 views in 2 minutes, this channel is cooking 👌🏻
Literally.
It just makes sense that Crispy man’s a smoker
Kudos to Mikey being the smart fella he is, and deciding to move the trailer instead
If that battery on the old truck is going dead, you probably have a short to ground
Yeah, they looked on the ground under the truck but didn't find anybody's shorts😊LMAO. Some times people just don't understand what's happening with their vehicle.
If you can't keep your coals hot you should cut a proper vent low on the box that you can adjust either with a slide or a turning vent like you see on kettle grills. You are completely missing vents and if everything seals you don't pull any air the little door is meant for observing or adding wood or charcoal without opening the entire side.
Using your pans you were doing the modified 3-2-1 so wrapping late shouldn't hurt it. The last hour is for glazing or saucing and as long as you have hit your temp you can skip it. If you do sauce it you can take it back out of the foil or wrap and let it caramelize I usually put it on a propane grill with the far side burner on low.
Fun fact: pork ribs that fall off the bone are actually considered cooked incorrectly by BBQ snobs.
I have found snobs, be they BBQ, chocolate, wine or anything to be extremely UNFUN people who are barely worth anytime.
And those people are what i'd like to call "wrong". :D
Meat that dosent fall off the bone.... whats even the point then!
Fall-off-the-bone ribs will FOREVER be the right way.
I agree with them actually. If they are literally falling off the bone then a lot of the time they are just mush. They should just take a little bit of effort to pull off the bone.
Matt's BBQ "Gotta warm her up before you put the meat in!"
That's what she said!!! Git'er done!
The last time I was this quick, my son was born 9 months later
😂
😂😂
My sister in law pointed out to me that I was born exactly 9 months after my dad's birthday. When people say First! First! We All are first. The quickest sperm to pop that egg!
Ha I get it
😂😂
Matt, consider a pellet grill if you don't want to have to be constantly checking your grill. You can set the temperature and leave it running for hours at a constant temperature. I have a campchef pellet grill and have loved it!
I mean if you continue down the path of cooking videos along with Donut's love for cooking, I can already see the Pepper Box seasoning blends on the horizon.
Looks like you screwed up at the beginning by not removing the membrane.
It's hardly a screw up. I'd say if you want to take the time, do it. If not, it barely makes a difference.
I go with Chuds - not necessary
@@richbertolozzi829 Same with Costco
Not true because it makes a big difference and I wouldn't ever recommend not removing it. Your nuts.
50/50 Post Oak and Pecan! I own a BBQ Restaurant and Brewery!
Put the water closer to the heat source so it actually steams off. Good dry wood of the right size is important.
Your truck problem sounds like what I had happen with a car many, many years ago. It turned out to be a 5 cent jump ring on the carburator that had broken. I'm not mechanically inclined, just offering that as one of those weird things that most mechanics don't think of...at least the ones I took it to didn't, for quite some time.
You should also try to get Guga from Guga Foods to come out for this as well! He's not always doing BBQ but he's a meat master.
Can't wait for this. Been following Chud and MadScientist for a while now.
guga would love to be there
i always love seeing you do what you love
You are losing heat through your door because it's open...I know that sounds like a smart ass answer, but you will want to start learning to control your heat through your damper more than your door. This will also keep your temps more consistent, and your fuel will last longer. When all is going well, you probably shouldn't need your box door open more than a crack. Keep it up though, love your BBQ content!
Demolitia 4Life 🇺🇸
25:54 I’ve never ever heard of “extra bacon” 😂
The connective tissue that makes meat tough is collagen. Low to medium heat with moisture will break the collective tissue down.
My experience with ribs is I have always simmered them in the oven submerged in a liquid that I eventually reduce down and strain to make the base of a barbeque sauce.
BUT of course there, in all likelihood, a gazillion different methods that people swear by. What is fun is taking all the suggestions and what you have read and mix and match/ combine what interests you.
37:45 Matt's offroad recovery?
Matt the secret to a great smoke is making your own rub
Disagree, the secret is love and fire management
@@routeddown66 agreed. there are tons of great rubs you can buy or you can make your own but neither matters if you can't control your heat
How bout just let the man learn how to do one thing before making him think he HAS to do another thing in order to learn.
You’ve evolved from “Dad” to “BBQ DAD” and I feel like this evolution deserves a shirt lol
Needs a white pair of new balance, dad jean shorts, and he probably already has the Corvette!
You need adjustable vents that you can make small adjustments with
You didn't hear a fish jump, you heard Bigfoot coming for the meats.
Best youtube ever. Ill sign up for others soon
Screw the media, let's forget what happened (because Matt had nothing to with anything) and let's just enjoy the content we've always enjoyed.
Keep going Matt. We will always love you.
Matt when you grill a while steer you tend to build a open pit in the ground to cook over it.
Wish I could make it out there again this summer! Bootysnapplefest was SO good!! Looking forward to the possibility of one or two winter/spring events!! You rock Matt!!!
This is how you make America great again.
Amen!!
the new moto is mack america wethy ugen
Yup, don't need an old man with a pierced ear.
Cowboy Kent Rollins!
I felt that shut up in the intro.... Sometimes you just need everyone to GO AWAY 😂
I would insulate the firebox with kaowool so that heat isn't lost. It will also help to keep the business end of the fire a bit safer...
You need to bolt some bigger angle iron to the main beems to keep out the sag and protect the wood when you pick it up
You should have your wood in a bucket of water. Wet wood burns slower and produces more smoke.