Great video mate. And to be a Perth local just makes it that much better! Looks like a while between drinks, but look forward to hopefully seeing some fresh vids soon 🍻
@@PerthBBQSchool actually have you messed with pastrami at all? Iv attempted it on pork and beef and its always too salty. Even with a water bath after. Obvious is add less salt but I'd be interested in seeing what you do.
Hey Gus. Video was quite good. Don’t worry about your hands. I didn’t even notice it. I did note that some of the text disappeared right of screen. It might be because I’m using an iPad? Looking forward to the brisket masterclass in October!
Skip to 8:12 if you really love the sight of a dripping, wobbling and juicy serratus 😍 Your video is spot on! A perfect example of a how it's done video. No jibber jabber small talk, I just never realised you could take the membrane of the rack, most UA-camrs who demo this have claimed the membrane is what keeps the rack together. I was planning on cooking some this weekend and I will DEFINITELY be stripping it off this time. One last question please...Beef rib, Short ribs & Jacob's ladder - are these all names for the same one cut of meat? Thanks a bunch.
Look ive seen for and against for membrane but I figure if I show everyone then they've got that knowledge and can make their own choices Never heard of Jacob's ladder as a cut i must admit. Beef short ribs is what you want, beef ribs could mean a few things they're long ribs!
This is awesome thanks - do you use a water tray when you cook? I can see foil down there - i am new to this and this weekend will be my first go so fingers crossed. My initial thoughts is no water pan as it will make the temp around 120c max?
Keep those hands still mate 🤣 Nicely put together video. I had been racking my brains on removing the 2nd membrane since the class so was good to see it (well hear about it 😄) again...cheers
What's the cheapest decent quality smoker I could buy to do this ? Ps: Thanks for the video, really informative. Loved the tip on Membrane. Could you please do a video for pork belly, if you already haven't .
@@PerthBBQSchool just a tip you should add some Amazon affiliate links. I know I would buy through those after watching this video. Very well put together
I've found it to be mostly unnecessary to be honest and doesn't seem to add a lot. Makes you look busy when your family comes out to see why you're just drinking beer in the backyard though haha
Music at the end solidified a subscribe and a healthy like
Great video mate. And to be a Perth local just makes it that much better!
Looks like a while between drinks, but look forward to hopefully seeing some fresh vids soon 🍻
I’ve made these three times now using a standard weber and they’ve been amazing every time.
This was really well done. Awesome. Looking forward to more.
Thank you! Any requests?
@@PerthBBQSchool actually have you messed with pastrami at all? Iv attempted it on pork and beef and its always too salty. Even with a water bath after. Obvious is add less salt but I'd be interested in seeing what you do.
@@Vega0bscura I have, might need to be another video as that's a long ish answer
Great video mate your new format is a winner
Informative with a chuckle👍👍
Cheers mate! Gotta have a laugh along the way
Mate love this. Where’s all your content? Keep it going. Short and sweet and very informative straight to the point.
Awesome video man! More cowbell, MORE cowbell!!!
Always more cowbell!
Hey Gus. Video was quite good. Don’t worry about your hands. I didn’t even notice it. I did note that some of the text disappeared right of screen. It might be because I’m using an iPad? Looking forward to the brisket masterclass in October!
Skip to 8:12 if you really love the sight of a dripping, wobbling and juicy serratus 😍
Your video is spot on! A perfect example of a how it's done video. No jibber jabber small talk, I just never realised you could take the membrane of the rack, most UA-camrs who demo this have claimed the membrane is what keeps the rack together. I was planning on cooking some this weekend and I will DEFINITELY be stripping it off this time.
One last question please...Beef rib, Short ribs & Jacob's ladder - are these all names for the same one cut of meat? Thanks a bunch.
Look ive seen for and against for membrane but I figure if I show everyone then they've got that knowledge and can make their own choices
Never heard of Jacob's ladder as a cut i must admit. Beef short ribs is what you want, beef ribs could mean a few things they're long ribs!
@@PerthBBQSchool Update: I have just learnt that beef ribs & jacobs ladders are the same thing. I think it is a European naming thing. 🤷🏾♂️
I know you referenced farhrenheit but can you keep it to Celsius? Otherwise loved the commentary and the info you provided
We gave out both so all good eh
😂 the entitlement. Ridiculous!
This is awesome thanks - do you use a water tray when you cook? I can see foil down there - i am new to this and this weekend will be my first go so fingers crossed. My initial thoughts is no water pan as it will make the temp around 120c max?
in the bullet smoker I don't use water in the water tray - I still leave the tray itself in there as a deflector, the foil makes it easier to clean
Thanks Gus !
Keep those hands still mate 🤣 Nicely put together video. I had been racking my brains on removing the 2nd membrane since the class so was good to see it (well hear about it 😄) again...cheers
Haha yeah they were all over the place 😂
This is gold! Thanks again mate
My pleasure mate
That rib winked at me
Looks amazing
Great video. Did you wrap the ribs while resting? I have wrapped ribs in butcher paper before and rested them in an esky. Not sure if that is needed.
I foil wrapped the tray, if its only for 1-2 hours I probably would only bench rest so that it drops in temp. For longer id consider an esky
What's the cheapest decent quality smoker I could buy to do this ?
Ps: Thanks for the video, really informative. Loved the tip on Membrane.
Could you please do a video for pork belly, if you already haven't .
Either a pro q or a weber kettle are both great options
Gus is the man :)
Hey Gus, when setting up the Webber for this cook do you set it up for an indirect cook or a snake? Thanks
Snake is indirect, but yes snake is probably best option
Great vid! What brand/grade shorties did you use?
Troy's meats shorties, they were beauties!
Legend
Love it Gus!
Great video, very helpful, thank you
Thanks mate appreciate it!
Probing like a cloud! Haha
Do you fill water bowl with water when doing this? or only wrap it?
Just wrap, no water
Can you list where you get all the items you use. Knife, tray, probe etc
Sure, that was a dexter serrated slicer that we stocked a while, the inkbird instant read we sell in the store, the foil tray was from bunnings
@@PerthBBQSchool just a tip you should add some Amazon affiliate links. I know I would buy through those after watching this video. Very well put together
Any tips on how to get good smoke with the Pro Q?
Dry wood chunks, clean fire. Ill do some bbq set up specific vids soon too
oh man....dat jiggle shizzle 😍😍
Where do you get your meat from?
looks good!
Awesome video Gus! Good work and now I want to cook beef shorties again! Damn it! (Not really Damn it :-P )
Haha do it!
Do you ever spritz?
I've found it to be mostly unnecessary to be honest and doesn't seem to add a lot. Makes you look busy when your family comes out to see why you're just drinking beer in the backyard though haha
@@gussigan equally as important. Cheers! Will try without
Can you do a duck or turkey ?
based and grillpilled.
🤤🤤🤤
fahrenheit? jfc gus.
Haha i think these days i do it mostly to trigger people 😂