As an alternative, you can save those trims until you have a good amount, and in a stock pot render the pork trims down into lard, and the beef trims down into tallow...both of which are more flavorful than vegetable oil for cooking, and healthier than the veggie oil industry wants you to know. Use that tallow in a brisket smoke...you will not be disappointed. I render all of my pork rib and brisket trimmings once a year and freeze it.
You need to have a small party inviting your close friends and family and record their reactions to tasting REAL BBQ for the first time! 😍 Everyone who wants to see that video, please like this comment and/or post a comment asking for the same. I REALLY want to see that video!
@@jasonwagner7656 I smoke baked beans all the time. Put them in a cast iron skillet or sauce pan and stick them in the smoker with the meat during the last hour or so of smoking if the temp is in the 300F range. If smoking lower temp, allow extra time. Smoking the beans, doctored up with bacon, ham, burnt ends, etc. in a cast iron skillet also seasons the skillet with a great smokey smell and flavor that will last (even indoors) for the next few uses.
You know what I like most is the fact that when Mrs. H started joining the videos a long time ago, she seemed a little disinterested, but now she's the more enthusiastic participant who has to tell us all the details of what they've been up to and what they experienced hahahaha it's obvious that she's found her stride and really likes making the vids as though she's telling their best friend neighbors all about her adventures
They all appear to be having a great time doing this for us, including Ms. Elana. Sweet little bean just cracks me up these days. She's grown so much from when they first started.
To answer a question you asked during shooting; Move the meat around - you’ll find you hot and cool spots. Use the best cured oak you can source. You’ll get there! Remember, the best way to learn is to cook! Thank you guys for the share. ❤
"Battling" with keeping your temperature consistent IS the process. Like flying a helicopter, smoking/BBQing is constant correcting. When your weather improves, having a TV with the game on outside, having a comfortable lawn/patio chair, and a bottomless cold pint next to the BBQ helps with the process. Controversial Suggestion: I opt for a 200 degrees internal chamber temperature, a LOT of smoke, and going for 12+ hours. Low temp consistency and time - a lot of it - works best for my tastes. Keep a journal of your smoking and record time, temp, weather, wood used, size and type of meat, etc. It will help on your learning. Learn your smoker! Figure out where its cold and hot spots are located. Your internal chamber does not heat consistently. There will be temperature fluxuations within the chamber and these will be unique to your smoker. Also realize that different woods will cook/smoke differently and will impart wildly different flavors to the same rub. And when you add in sauces to this, the art of BBQing emerges.
Thats why they start the smoking early in the morning. Larger pieces such as a brisket could take from 12-16 hours or more depending on the temperature. And throwing in some chunks of apple wood, cherry or mesquite once in a while will also give you different flavors infused into the meat. Glad you enjoyed it. Have a great day 😊.
I would start at 5 am for the bigger cuts, ribs and smaller cuts at 7am. Chicken I would start at 11am. They're starting to learn how to smoke meats...
My bother was serious about his smoker and I was happy to eat his product and really glad I wasn’t the one getting up in the middle of the night to tend the smoker.
this is why you smoke the brisket the day before you plan to serve it, let is rest overnight for best results. during day of serving you can use the smoker for spareribs etc.
YES YES YES YES YES! I hope Mr H becomes England's top pit master. I AM HERE FOR IT! I knew instantly you were going by Chuds BBQ when I saw you cut the belly into strips. More bark!
Also, If I remember, I'll give you my Grandmother's barbecue sauce recipe! It's a Texas style sweet sauce and is one of the best ive ever had. Some of the ingredients might be harder to find than some. And if you ever want a peppery Texas style sauce I can give you my Great Uncles recipe
It’s been such a journey from watching Mr. H react to barbecue videos to you guys actually going to eat the barbecue in the states and now making it yourselves. It makes me so happy to have been with you this whole time. ❤
Good for you guys!! We've made real American BBQ'ers out of you!! I'm so proud and had absolutely nothing to do with it! You have made my mouth water!! Your neighbors are going to become REAL friendly and start providing some beer I have a feeling smelling that wonderful BBQ! LOL Looks like when you plan to BBQ - get everything ready the night before - set an early alarm - get it fired up - lay back down - get up and put the meat on and go back to bed for a bit!! Then you'll eat at a "normal" hour! LOL
Wow! Native Texan here and I'm SO impressed with y'all! Congratulations on smoking your first piece of meat! It looked amazing and my mouth was watering the whole time! 👏👏👏👏👏👏✌💜🤠🐂
Right? TEXAS says you need a bunch of Shiner Bock beer! We are very proud of you. You’ve made a considerable investment in this whole experience and it’s paying off big time! 😁👍🇬🇧👊🇺🇸
I love that Mr. H could never lie about loving something he put in his mouth, he has no poker face when it comes to his tastebuds being happy. Definitely not a bad thing.
We can feel the American LOVE already spreadin through the H Family! Mr H, make a flap for the chimney.. control the out flow.. not the intake.. it will hold the heat in
On Pot roast. Cook low & slow & it will fall apart tender. In the USA we have a special slow cooker appliance called a "Crock Pot" by Rival perfect for pot roasts. Cook 8 hours on low. Personally I don't care for the potatoes in the soup I make mashed & a gravy with the juices. We love our Crock pots over here.
This is not your first rodeo, you've done this before now, you have excellent equipment, you are skilled and you are patient I know you will do Texas BBQ proud! 💪🔥🤟🇺🇸 Watch out for your neighbors they're going to be knocking good smells travel far! 😉
Get a thermometer that you put in the meat at the beginning so you don’t have to poke so many holes in the meat as it cooks. That just lets the juices flow out making the meat dry and tough. They have wireless thermometers and I have seen sets that have 6-8 probes so you can cook several steaks etc at one time. Also remember when doing pork belly 12-15 hrs or longer brisket same. So if you want the eat it during daylight hours you have to start it the night before🥰Great Job! Looks delicious!
One easy way to control temp is to have bigger sticks of your main wood, but you need chips, too, or even pellets, maybe in an accent wood. The smaller pieces generally burn hotter, but not as long. So, as long as you keep coals going strong, you can control the temperature easily. There are a lot of ways to control the temperature, especially with air control, but I've always found that way simple. Good vid. Bet that stuff would be good chopped up in a hoagie roll.
Dad was from a small town in Louisiana, a farm boy, loved to hunt, mom used cast iron for everything his cornbread was black on the bottom, loved his cornbread in milk. He taught me cooking, made a beautiful brown onion gravy with porkchops, high heat, porkchops, water adding a bit at a time. Onions, beer and reduce heat, the beer taste cooked out making the gravy. Over rice, mom made the best breaded calf liver.
I drilled a small hole in the body of the smoke chamber big enough for the digital thermocouple you have to monitor the meat temp. Insert probe into meat and leave it. It eliminates losing your heat opening and closing the door. Do yourself a favor and drill the hole. Shout out from Louisiana ⚜
Either that or get a probe with a wire. That way you leave the probe in the meat, run the wire out between the lid and body of the smoker and plug it into the reader/head unit.
Watching this makes me smile! Im just north of San Antonio and know a thing or two about briskets. First, dont think we keep our thermometers dead nutz steady on 250°F all day long. That would drive you crazy. Keeping within a reasonable range is fine. My first thought of what might be helping your fluctuation might be how that brick wall routes the breeze past your firebox. I noticed the smoke was swirling around your "garden". Might try pulling the smoker away from the wall or turn it perpendicular to the wind might be a free solution to try. For a first try, you look to be right on track!
I love the faces as you experience the flavor, I’m an 60 yr old American and I still make the same face when I get to have food like what you’ve made, found your channel through Cowboy Kent Rollins who’ve I followed for over a decade, live your channel and the content.
Mr. & Mrs H, you will be the envy of your neighborhood for sure. You both will get even better at smoking,as time goes on! Mr.H is a proud Dad of his pit! 😊
Get yourself a Fireboard thermometer. You can monitor it via wifi..... Game changer. Play with the size of the wood pieces. I typically split mine down to where the fire can be a lot more predictable. Smaller pieces allow for smaller temp changes. I typically add wood every 45 min. My door on my smoker is typically open about 3/4", but since the door has some openings in it, you can probably leave it open a smaller amount. Smoking meat is a learning curve, but it sure looks like you are off to a great start!
(Hello, George!) I'm really amazed by how 'all in' you guys have gone with your channel. This is next level and it's great to watch you guys be so eager to evolve. Rather than just reacting to great food, you're working on creating your own and joining the conversation of folks who know how to fill _all_ the seats at a dinner table. That's not just a UA-cam channel, that's a lifestyle. BWD. Thank you guys for another great video. 👍👍
Mr. H…leaning to the side, eyes closed , wobbling a little bit. If I didn’t see the smoked meat I would be thinking liquor did that to him 😂😂😂😂😂😂😂😂 you guys are SO SO FUNNY.
I am so proud of both of you! You are now official international ambassadors for Texas BBQ! You did a great job, and it's only onward and upward from here. Congratulations!
Save that other have of that pig. I'm going to call the airline to see if they will let me on the plane, with a bucket of potato salad and a bucket of coleslaw. Imma coming, wait y'all, Imma ready to eat!!! LoL Y'all did an outstanding job on that pork belly. Just by looking at it, I can tell it tastes amazing. I'm so happy that y'all got that smoker. It's one thing to go eat perfect barbecue at a well known restaurant, but to learn and be able to say we made that is far more satisfying. Great job y'all, keep the cooking/BBQ video coming.
when you place meat into the smoker, place the thicker end towards the fire as that end will have a higher temp but a few degrees. this will help cook the meat evenly as the thinner end will be slightly less temp. Also, keep some space between the meat so that the sides get some heat as well. if the meat is pressed together, the sides won't cook like the top and bottoms, taking longer to cook the meat. at least 1.5 inches between the meat pieces.
A family get together for the rest of what's left. Hands down. No questions asked. If you can. It's a must. You will be starting a whole new trend for your family, friends, and the neighborhood. Who can cook the best BBQ. And who's going where for the BBQ cookout this week?
You learned one of the best lessons in bbq, expect it to take 20% longer than it should. Not as bad for pork belly, ribs or chicken, but very important when you do pork butt or brisket! It looks fantastic though!
I can't tell you how gratifying this is! It's so adorable that Mr. H is out there testing the meat and knowing what he's doing with an American delicacy 🤩 I can't believe how much this channel has grown and changed since I started watching, and I still don't miss a video! 😃 I know how you felt now when you watched videos of people in America eating BBQ like that. It looks soooooo delicious! I wish I could have some! 😍😋 Great job!!!
We lived near Lake Roosevelt in Washington State, and my husband would bring in lots of lake trout. His buddies would take him out in their boat and feed him during the weekend and in exchange, I would send several packs of home smoked bacon to repay them for their kindness. I smoked the trout in our smoker when he got home and it was DELICIOUS!
Hey brother if you enjoyed those burnt ends that much, they are a ten. Great first cook. Three tips for you. One, you need very little binder on your protein. It is just there to hold your rub on the meat. Two, I like to have some half pieces of wood around if I am having trouble with my fire control and Three, which is also about fire control is fire box door opening. How much you open or close it can really help with controlling your heat. It's an art that you learn over time. Great first cook.
Mr H, wasn't that a cathartic experience??? Native Texan here, I'm a little jealous of your offset lol, but very nicely done sir. Welcome to the art of smoking meats! It's a challenge, and it's addictive, but it's so incredibly rewarding when you pull it off in a way worthy of the reputation of the craft. You can almost taste the passion of that slow roll of patient smoke in the results when it pans out. Keep at it!
Ugh! I hate all the waiting! Y'all are like my Grey's Anatomy. ❤ I am so excited for this video! I even told my grandma about your gorgeous new smoker and how proud I was on your selection. Much love from Texas.
You are going to be the envy of the neighborhood. All them great smell's coming from your garden. I see a line of people in the future at your garden gate holding empty plates, hoping for full belly's...
Another Texan here, you nailed it when you said "If you're looking, you're not cooking". What you need now is a thermometer that you can leave in the meat while it's cooking and that has a corresponding remote readout. Meaning, the thermometer is in the meat and you can check the temperature while sitting in your living room. The secondary benefits of that type of thermometer is your adjusting the temperature by regulating the air going in and out of your smoker. That will give you a better result and reduce your cook times. Any other Texans, y'all wanna back me up?
After you learn the idiosyncrasies of your bbq pit you won't rely on that type of thermometer anymore. But while you're figuring it out, it's an amazing tool to have.
I told you Mr H the more you know and get better it's not enough it's addictive . I started as a kid and started building pits now I am old but my son's carry on and now I just sample and give advice. One of my boys tryes different meats an does competition BBQ . Have fun . Enjoy the journey.
Well done Mr. H.! Absolutely Fabulous! You should name your smoker Ben after Ben Franklin. I was in Bristol many years ago with a fellow American who was in the U.S. Airforce stationed at Lakenheath. I came over for a visit and spent three weeks driving around the U.K. Had a wonderful time. We went to the Isle of Man to visit the home of my great great grandparents in Ramsey. Love you guys.
Love how Mr. H reminds me of Graham Kerr (The Galloping Gourmet - for y'all who are old enough to remember) when he samples food! Like he's having an out of body experience!
Omg! My mouth was watering the entire time! I’m from Kansas City and I know people talk smack on us because we sauce everything, but I think you can tell it’s not to be used as a flavor replacer but as a flavor enhancer! That looked just so amazing and I was all smiles the entire video!!!!
![Brits Try [SMOKING BOSTON PORK BUTT ] For The First Time! - 16 lb BEAST !!!!](http://i.ytimg.com/vi/3EfJkqaB89k/mqdefault.jpg)
![Brits Try [SMOKING BOSTON PORK BUTT ] For The First Time! - 16 lb BEAST !!!!](/img/tr.png)
![Brits BBQ [CHICKEN THIGHS] for the first time!](http://i.ytimg.com/vi/9T-K-74mtJY/mqdefault.jpg)
Professional smoker here. ♨ Buy a grinder. Make sausages or burgers with most trims. Pork, brisket... Don't just toss it away. You paid for it!
100% THIS!!!
You’ll make the best sausage in England!
@MatthewHawn-dr8db has made the best comment here.
As an alternative, you can save those trims until you have a good amount, and in a stock pot render the pork trims down into lard, and the beef trims down into tallow...both of which are more flavorful than vegetable oil for cooking, and healthier than the veggie oil industry wants you to know. Use that tallow in a brisket smoke...you will not be disappointed. I render all of my pork rib and brisket trimmings once a year and freeze it.
They can also smoke 50/50 burgers! 🤤
You need to have a small party inviting your close friends and family and record their reactions to tasting REAL BBQ for the first time! 😍
Everyone who wants to see that video, please like this comment and/or post a comment asking for the same. I REALLY want to see that video!
Yes!!!!
I agree
Hear hear
Definitely!!
I agree! I would love to see your friends reactions!!
This is the most advanced British family. They have broken the bean-can barrier.
😂
They should smoke some beans
@@jasonwagner7656 I smoke baked beans all the time. Put them in a cast iron skillet or sauce pan and stick them in the smoker with the meat during the last hour or so of smoking if the temp is in the 300F range. If smoking lower temp, allow extra time. Smoking the beans, doctored up with bacon, ham, burnt ends, etc. in a cast iron skillet also seasons the skillet with a great smokey smell and flavor that will last (even indoors) for the next few uses.
The just need to shift from ty blue can Heinz to homemade bbq beans. That’d make stunning beans on toast, or, better yet, cornbread. love that combo.
Brisket baked beans with cornbread would be amazing
You know what I like most is the fact that when Mrs. H started joining the videos a long time ago, she seemed a little disinterested, but now she's the more enthusiastic participant who has to tell us all the details of what they've been up to and what they experienced hahahaha it's obvious that she's found her stride and really likes making the vids as though she's telling their best friend neighbors all about her adventures
I believe she just required a little confidence! I really admire the fact that the recipes she tries, are things I would never have attempted!
They all appear to be having a great time doing this for us, including Ms. Elana. Sweet little bean just cracks me up these days. She's grown so much from when they first started.
I totally agree 💯
Yeah, I got the impression she was shy. That wpuld be me if I ever start doing videos until I get used to it.
Perfectly said. I'm happy she enjoys making videos for us because They seem so down to earth. Just like good friends
You know that whole neighborhood was salivating inside their homes 😂
i get so jealous and hungry when i smell my neighbors bbq'ing during summertime.
But the vegan that lives 4 blocks down is LOOKING FOR YOU!! 🤣🤣
My thoughts the whole video 😂
To answer a question you asked during shooting; Move the meat around - you’ll find you hot and cool spots. Use the best cured oak you can source. You’ll get there! Remember, the best way to learn is to cook! Thank you guys for the share. ❤
I love how proud you look of your new smoker yall are proper Americans now 😂
Well, the good news is that if this UA-cam thing doesn't work out, you could always start your own BBQ place.
3 years from now, "H's BBQ Grand Opening!" 😁
Y'all have officially earned your honorary Texan membership with this!
The hardest part about leftover BBQ in the late evening is trying to sleep, knowing there's still BBQ left in the kitchen. 😊
😂
*sniffles, wipes tears away*
Mr H, I'm so damn proud of you!!
BLY ❤️
Y’all gonna have all the neighbors knocking 😂🙌🏾. Stay blessed yall! Don’t be afraid to try your own things!
Ok! I am dying!!! That looks like heaven!!! Salivating like crazy! I know your neighbors were going crazy at how good that smell is! ❤
The best part about your learning curve is that even your mistakes are going to be pretty dang delicious! You're gonna be pitmasters in no time!
"There are no mistakes just happy accidents" - bob Ross
"Battling" with keeping your temperature consistent IS the process. Like flying a helicopter, smoking/BBQing is constant correcting. When your weather improves, having a TV with the game on outside, having a comfortable lawn/patio chair, and a bottomless cold pint next to the BBQ helps with the process.
Controversial Suggestion: I opt for a 200 degrees internal chamber temperature, a LOT of smoke, and going for 12+ hours. Low temp consistency and time - a lot of it - works best for my tastes.
Keep a journal of your smoking and record time, temp, weather, wood used, size and type of meat, etc. It will help on your learning.
Learn your smoker! Figure out where its cold and hot spots are located. Your internal chamber does not heat consistently. There will be temperature fluxuations within the chamber and these will be unique to your smoker.
Also realize that different woods will cook/smoke differently and will impart wildly different flavors to the same rub. And when you add in sauces to this, the art of BBQing emerges.
Most helpful comment! 🏆👍
Thats why they start the smoking early in the morning. Larger pieces such as a brisket could take from 12-16 hours or more depending on the temperature. And throwing in some chunks of apple wood, cherry or mesquite once in a while will also give you different flavors infused into the meat. Glad you enjoyed it. Have a great day 😊.
I would start at 5 am for the bigger cuts, ribs and smaller cuts at 7am. Chicken I would start at 11am.
They're starting to learn how to smoke meats...
My bother was serious about his smoker and I was happy to eat his product and really glad I wasn’t the one getting up in the middle of the night to tend the smoker.
this is why you smoke the brisket the day before you plan to serve it, let is rest overnight for best results. during day of serving you can use the smoker for spareribs etc.
I was going to leave the room and let Mr.H have some alone time with that pork belly 😂
LOL!!!
The rest of the pork belly you didn't cook you could slice it thinner and cook it like bacon and make blt
Hi George welcome
You have to show your first neighborhood BBQ and what your neighbors think!!!
Watching Mr.H have a Foodgasm.....😂😄😂
Every American who loves barbecue knew exactly what he was thinking and feeling.😂
Yes!!!!!!
I bet the most satisfying thing about these is that you made them yourself.
Now you need some potato salad, slaw, bbq baked beans......yum!!!
Cornbread, peach cobbler. . . .
Mr H Restaurant Coming Soon 😋
“Cookin’ with H,” five stars on Yelp
Brisket stand in the front yard.
"I want that pork in my belly". * Best Scottish accent. 😂
YES YES YES YES YES! I hope Mr H becomes England's top pit master. I AM HERE FOR IT! I knew instantly you were going by Chuds BBQ when I saw you cut the belly into strips. More bark!
Also, If I remember, I'll give you my Grandmother's barbecue sauce recipe! It's a Texas style sweet sauce and is one of the best ive ever had. Some of the ingredients might be harder to find than some. And if you ever want a peppery Texas style sauce I can give you my Great Uncles recipe
Look at Mrs. H giving cooking lessons! They grow up so fast!
Congratulations on the new smoker, your daughter will be blessed with many future meals that most children will never try. 🙏🏻 🎊
It’s been such a journey from watching Mr. H react to barbecue videos to you guys actually going to eat the barbecue in the states and now making it yourselves. It makes me so happy to have been with you this whole time. ❤
Thank you for supporting us all this time and through this journey. BLY ❤️
Good for you guys!! We've made real American BBQ'ers out of you!! I'm so proud and had absolutely nothing to do with it! You have made my mouth water!! Your neighbors are going to become REAL friendly and start providing some beer I have a feeling smelling that wonderful BBQ! LOL
Looks like when you plan to BBQ - get everything ready the night before - set an early alarm - get it fired up - lay back down - get up and put the meat on and go back to bed for a bit!! Then you'll eat at a "normal" hour! LOL
Good advice!!
This is exactly the reason I always recommend pellet smokers for busy newbies. Nobody got time to be babysittin' a fire for 12-16 hrs!
Wow! Native Texan here and I'm SO impressed with y'all! Congratulations on smoking your first piece of meat! It looked amazing and my mouth was watering the whole time! 👏👏👏👏👏👏✌💜🤠🐂
Right? TEXAS says you need a bunch of Shiner Bock beer! We are very proud of you. You’ve made a considerable investment in this whole experience and it’s paying off big time! 😁👍🇬🇧👊🇺🇸
I love that Mr. H could never lie about loving something he put in his mouth, he has no poker face when it comes to his tastebuds being happy. Definitely not a bad thing.
Bro!!!!!
Smoking with H. Whole new series, with nothing to do with food. 😎
We can feel the American LOVE already spreadin through the H Family!
Mr H, make a flap for the chimney.. control the out flow.. not the intake.. it will hold the heat in
Pork ribs. Cheap. Easy. Even on a grill. From Texas with love.
Yall are doing great! God bless!
On Pot roast. Cook low & slow & it will fall apart tender. In the USA we have a special slow cooker appliance called a "Crock Pot" by Rival perfect for pot roasts. Cook 8 hours on low. Personally I don't care for the potatoes in the soup I make mashed & a gravy with the juices. We love our Crock pots over here.
This is not your first rodeo, you've done this before now, you have excellent equipment, you are skilled and you are patient I know you will do Texas BBQ proud! 💪🔥🤟🇺🇸 Watch out for your neighbors they're going to be knocking good smells travel far! 😉
H's learning about "The Stall." It's a learning curve, but all worth it. Congratulations guys!
Once you get this down, you better open up he BEST bbq spot in the UK!!!
Smoking meat is the epitome of the saying " Good things happen to those who wait"
Get a thermometer that you put in the meat at the beginning so you don’t have to poke so many holes in the meat as it cooks. That just lets the juices flow out making the meat dry and tough. They have wireless thermometers and I have seen sets that have 6-8 probes so you can cook several steaks etc at one time. Also remember when doing pork belly 12-15 hrs or longer brisket same. So if you want the eat it during daylight hours you have to start it the night before🥰Great Job! Looks delicious!
IM SO PROUD OF YOU GUYS!!! AS A TEXAN I COULDN'T BE HAPPIER!!
One easy way to control temp is to have bigger sticks of your main wood, but you need chips, too, or even pellets, maybe in an accent wood. The smaller pieces generally burn hotter, but not as long. So, as long as you keep coals going strong, you can control the temperature easily.
There are a lot of ways to control the temperature, especially with air control, but I've always found that way simple.
Good vid. Bet that stuff would be good chopped up in a hoagie roll.
Great advice!
Dad was from a small town in Louisiana, a farm boy, loved to hunt, mom used cast iron for everything his cornbread was black on the bottom, loved his cornbread in milk. He taught me cooking, made a beautiful brown onion gravy with porkchops, high heat, porkchops, water adding a bit at a time. Onions, beer and reduce heat, the beer taste cooked out making the gravy. Over rice, mom made the best breaded calf liver.
I drilled a small hole in the body of the smoke chamber big enough for the digital thermocouple you have to monitor the meat temp. Insert probe into meat and leave it. It eliminates losing your heat opening and closing the door. Do yourself a favor and drill the hole. Shout out from Louisiana ⚜
Either that or get a probe with a wire. That way you leave the probe in the meat, run the wire out between the lid and body of the smoker and plug it into the reader/head unit.
They also make a wireless probe that you can monitor with your phone.
@@Gutslinger yes, i have the Meater...son in law, i mean Santa gave it to me. Haven't used it in smoker yet.
As a proud home-smoker from St Louis, Missouri, so happy to see you embracing this passion. Love what you do, who you are; keep it up!
Hi from St Louis as well! We have great BBQ here too!
@@lauraellen189 Greetings from a fellow Missourian❤❤❤❤
Hello from the metro east
Metro East here as well!
I would like to see you invite neighbors or friends that never had it before.
YES!!
You go H's. Get you BBQ on.
Native Texan here, cooking low and slow Texas style and you can not go wrong. Love the channel. Try a smoked meatloaf.. Family loves it!!
Watching this makes me smile! Im just north of San Antonio and know a thing or two about briskets. First, dont think we keep our thermometers dead nutz steady on 250°F all day long. That would drive you crazy. Keeping within a reasonable range is fine. My first thought of what might be helping your fluctuation might be how that brick wall routes the breeze past your firebox. I noticed the smoke was swirling around your "garden". Might try pulling the smoker away from the wall or turn it perpendicular to the wind might be a free solution to try. For a first try, you look to be right on track!
Maybe build an open shed around it to keep the rain off and be a windbreak. Just two to three walls and a fairly high roof, like a bus stop.
The best part? You are going to keep getting better and better, and it'll show in your food! You've started a new journey...congrats!
I love the faces as you experience the flavor, I’m an 60 yr old American and I still make the same face when I get to have food like what you’ve made, found your channel through Cowboy Kent Rollins who’ve I followed for over a decade, live your channel and the content.
Thank you for joining us, glad you are enjoying our content.
Smoke some duck or turkey...YUM!!! 😋😋😋😋😋
Pit master H!
Do it again and invite family. See your families enjoy foods that you learned how to smoke. Their enjoyment in it increases yours.
You are now honorary TEXANS! I have that power to bestow. 😁
One tip to remember low and slow is alway better
Your wife has good skills and completed the mission…. You owe her more shine..
Mr. & Mrs H, you will be the envy of your neighborhood for sure. You both will get even better at smoking,as time goes on! Mr.H is a proud Dad of his pit! 😊
Wowzer! This is the beginning of a beautiful BBQ journey with the H's.
Get yourself a Fireboard thermometer. You can monitor it via wifi..... Game changer. Play with the size of the wood pieces. I typically split mine down to where the fire can be a lot more predictable. Smaller pieces allow for smaller temp changes. I typically add wood every 45 min. My door on my smoker is typically open about 3/4", but since the door has some openings in it, you can probably leave it open a smaller amount. Smoking meat is a learning curve, but it sure looks like you are off to a great start!
Thanks 🙏
Low and Slow, also means start early.
Dallas Native here. OK ... you're Texans now!! (BBQ and catfish do it every time 😁🤣) !!! C'mon back home anytime.
(Hello, George!) I'm really amazed by how 'all in' you guys have gone with your channel. This is next level and it's great to watch you guys be so eager to evolve. Rather than just reacting to great food, you're working on creating your own and joining the conversation of folks who know how to fill _all_ the seats at a dinner table. That's not just a UA-cam channel, that's a lifestyle. BWD. Thank you guys for another great video. 👍👍
Aww thank you. That means a lot
Mr. H…leaning to the side, eyes closed , wobbling a little bit. If I didn’t see the smoked meat I would be thinking liquor did that to him 😂😂😂😂😂😂😂😂 you guys are SO SO FUNNY.
I am so proud of both of you! You are now official international ambassadors for Texas BBQ! You did a great job, and it's only onward and upward from here. Congratulations!
Save that other have of that pig. I'm going to call the airline to see if they will let me on the plane, with a bucket of potato salad and a bucket of coleslaw. Imma coming, wait y'all, Imma ready to eat!!! LoL
Y'all did an outstanding job on that pork belly. Just by looking at it, I can tell it tastes amazing. I'm so happy that y'all got that smoker. It's one thing to go eat perfect barbecue at a well known restaurant, but to learn and be able to say we made that is far more satisfying. Great job y'all, keep the cooking/BBQ video coming.
The time it takes to cook is why a lot of people will get up at 4 or 5am to get things started, and do all the prep work the previous day.
when you place meat into the smoker, place the thicker end towards the fire as that end will have a higher temp but a few degrees. this will help cook the meat evenly as the thinner end will be slightly less temp. Also, keep some space between the meat so that the sides get some heat as well. if the meat is pressed together, the sides won't cook like the top and bottoms, taking longer to cook the meat. at least 1.5 inches between the meat pieces.
Hello, George! Glad to see you in the kitchen.
It took us almost two centuries, but America has its own cuisine.
Hello George! Great job Mr and Mrs H!!!
Can't go wrong with Chicago Cutlery
Texan here, that's legit! 17:47 You know it's good when Mr. H does his happy dance 😃
A family get together for the rest of what's left. Hands down. No questions asked. If you can. It's a must. You will be starting a whole new trend for your family, friends, and the neighborhood. Who can cook the best BBQ. And who's going where for the BBQ cookout this week?
You learned one of the best lessons in bbq, expect it to take 20% longer than it should. Not as bad for pork belly, ribs or chicken, but very important when you do pork butt or brisket! It looks fantastic though!
Hi, George!!
I’m envisioning your neighbors all lined up outside your garden gate, holding bowls, and singing, “food, glorious food…🎶”, ala Oliver. 😁
"please sir, can I have some more?"
Wow, thank you Mr. H and Mrs. H for the Barbecue
I can't tell you how gratifying this is! It's so adorable that Mr. H is out there testing the meat and knowing what he's doing with an American delicacy 🤩
I can't believe how much this channel has grown and changed since I started watching, and I still don't miss a video! 😃
I know how you felt now when you watched videos of people in America eating BBQ like that. It looks soooooo delicious! I wish I could have some! 😍😋
Great job!!!
We lived near Lake Roosevelt in Washington State, and my husband would bring in lots of lake trout. His buddies would take him out in their boat and feed him during the weekend and in exchange, I would send several packs of home smoked bacon to repay them for their kindness. I smoked the trout in our smoker when he got home and it was DELICIOUS!
Hey George!
Oooh, I feel so sorry for your neighbors. They've been smelling this all day!
Wow, Mr. H comes through in his maiden voyage on the Franklin. I'm surprised you didn't tear up with emotion.😅
The dance said it all! Oh and the sauce on your face helps! And lord what did you miss that it wasn't a 10?
Hey brother if you enjoyed those burnt ends that much, they are a ten. Great first cook. Three tips for you. One, you need very little binder on your protein. It is just there to hold your rub on the meat. Two, I like to have some half pieces of wood around if I am having trouble with my fire control and Three, which is also about fire control is fire box door opening. How much you open or close it can really help with controlling your heat. It's an art that you learn over time. Great first cook.
Mr H, wasn't that a cathartic experience??? Native Texan here, I'm a little jealous of your offset lol, but very nicely done sir. Welcome to the art of smoking meats! It's a challenge, and it's addictive, but it's so incredibly rewarding when you pull it off in a way worthy of the reputation of the craft. You can almost taste the passion of that slow roll of patient smoke in the results when it pans out. Keep at it!
Ive been smoking over 20 years and you guys are absolutely winning🤘🇺🇲🤘great job outstanding 🤘🤘🤘
Ugh! I hate all the waiting! Y'all are like my Grey's Anatomy. ❤ I am so excited for this video! I even told my grandma about your gorgeous new smoker and how proud I was on your selection. Much love from Texas.
Learning to make good BBQ is so much!
Mrs H. Is going to end up with a restaraunt ! Biscuits and gravy and bbq Fried chicken waffles ! She’ll make a fortune !
You are going to be the envy of the neighborhood. All them great smell's coming from your garden. I see a line of people in the future at your garden gate holding empty plates, hoping for full belly's...
Another Texan here, you nailed it when you said "If you're looking, you're not cooking". What you need now is a thermometer that you can leave in the meat while it's cooking and that has a corresponding remote readout. Meaning, the thermometer is in the meat and you can check the temperature while sitting in your living room. The secondary benefits of that type of thermometer is your adjusting the temperature by regulating the air going in and out of your smoker. That will give you a better result and reduce your cook times. Any other Texans, y'all wanna back me up?
After you learn the idiosyncrasies of your bbq pit you won't rely on that type of thermometer anymore. But while you're figuring it out, it's an amazing tool to have.
I told you Mr H the more you know and get better it's not enough it's addictive . I started as a kid and started building pits now I am old but my son's carry on and now I just sample and give advice. One of my boys tryes different meats an does competition BBQ . Have fun . Enjoy the journey.
the other half would be perfect for a family bbq
OH MY LORD Y'all made me hungry! That looked so delectable.
Well done Mr. H.! Absolutely Fabulous! You should name your smoker Ben after Ben Franklin. I was in Bristol many years ago with a fellow American who was in the U.S. Airforce stationed at Lakenheath. I came over for a visit and spent three weeks driving around the U.K. Had a wonderful time. We went to the Isle of Man to visit the home of my great great grandparents in Ramsey. Love you guys.
WOW! You already made something in your new smoker. I am impressed. ❤🇺🇸🙏🏻👍🏻
Love how Mr. H reminds me of Graham Kerr (The Galloping Gourmet - for y'all who are old enough to remember) when he samples food! Like he's having an out of body experience!
The one rule of smoking I have to remind myself... lots of time and patience. Start early in the morning or the night before.
Your neighbors are gonna go crazy with the aroma
Omg! My mouth was watering the entire time! I’m from Kansas City and I know people talk smack on us because we sauce everything, but I think you can tell it’s not to be used as a flavor replacer but as a flavor enhancer! That looked just so amazing and I was all smiles the entire video!!!!
Yes, and sauce can be just a dab, you don’t have to drown in it.