Lone Star Grillz Offset Smoker New 20" x 42" | Pork Belly & Baby Back Ribs
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- Опубліковано 5 жов 2024
- Honey Killer Bee Pork Belly | Raspberry Habanero Baby Back Ribs | MEATER Wireless Thermometer Review
LSG-specific content covered: Firebox and Fire Management | Split Sizes | Oiling Your Firebox Door Hinges | Cleaning Your LSG After Each Cook | Cleaning & Draining Safety Tips
Q: Why is this video so long, HamBone???
A: In these early videos on the newly redesigned LSG, I’m trying to accomplish two different things in each video: 1) Have fun doing recipes and cooking; and, 2) Provide informative insights, hints, tips, and info on the new 20” line from LSG since so little is known about them. I’ve had lots of guys tell me they are considering buying one and that my videos have been helpful to them. I aim to keep that up since so many BBQ Brethren were helpful to me when I was trying to decide on a cooker. As time goes on, I’ll give less and less LSG specific info in each video, and focus more and more on cooking. But until a few more channels are making videos on the new LSGs, I feel I owe a debt to the BBQ community by giving as much info as I can on these beautiful new units. Trying to accomplish both in each video takes, well, twice as much time.
And if you’re still mad at me after all that ‘splainin, well then just skip to the 27-minute mark and watch the pork belly payoff 😊 Enjoy!
Link to Malcom Reed’s “How to BBQ Right” Pork Belly Video:
• Smoked Pork Belly Reci...
PRODUCTS USED IN THIS VIDEO ARE LINKED BELOW.
PLEASE CONSIDER HELPING THE BBQ FAMILY AND SMALL TOWN AMERICA BY BUYING THESE PRODUCTS FROM THE ORIGINAL SELLERS OR ONE OF YOUR LOCAL MA AND PA SHOPS:
Truly Texas Raspberry Habanero Jelly:
www.texasfood....
Review: Not overly sweet, and not overly hot. A very smooth delicious finishing ingredient for ribs. I recommend trying it! Of course, using raspberries, you’re going to have seeds on your ribs. I didn’t mind this.
Keweenaw Coffee Works Coffee Rub (I was wrong in the video - you can get your hands on it!!!):
www.keweenawco...
Review: This is a very savory, earthy rub. It is not sweet. Use sparingly, and add sweeteners at the end if you want a sweeter version for pork. I'll likely try this rub on beef next time.
Kosmos Q Honey Killer Bee Rub:
kosmosq.com/ba...
This is a very good pork / chicken rub. It is much better than Kosmos’ Sweet Honey Pecan Rub, which I did not care for. It appears that Kosmo agrees, because it has been pulled from the website as of July 29, 2018 as far as I can tell.
John Henry’s Texas Brisket Rub:
www.johnhenrys...
Review: The herbs in this rub did not burn or make the pork butt bark bitter, and I really tested this by putting the pork butt in 275-300 degree heat for nearly the entire cook. It is a rub with plenty of salt in it, so if you put it on heavy like I did, I recommend foregoing a base layer of a different rub if that other rub also has salt in it.
Happy Smoking, y'all!
Great looking cook Jonathan. Those ribs looked so good with that Texas jelly on them!!! I'm happy that you liked the pork belly and were able to make a little rosette with the stringy meat. That's some fine eating brother!!! That Pork Butt looked awesome as well!!!! I cooked pork butt on my LSG a yesterday and it was the best butt I've ever cooked!!! I'm loving my LSG!!! Nice that you included some tips on cleaning the pit. I have not cleaned mine out yet, but was wondering about how to do that properly, so thanks. I will try to give you a shout out in a future video since you gave me a shout out like 5 times in this video!!! LOL I'm in good company with Rus and Malcolm!! LOL Love ya brother!! Keep that smoke rollin'!!!! Cheers!!!
Thanks, T-Roy! I mean every word I say about you and Rus and Malcom. Y'all have not only helped me in BBQ cooking, and in UA-cam channel starting, but dang y'all are enjoyable to watch cook! I really do enjoy your personalities and the way you treat folks.
That Texas jelly was really good. I wrote the company a note tonight and told them how much I enjoyed it. I hope they get some mileage someday out of the shoutout too. I completely forgot to put my pork butt in a foil pan for the last half of the cook. I did that last time and it was excellent, but this one was a little dry. Oh well. Went great on pizza tonight heated up first with a little bit of sauce and sweet tea for steam :) Did you film your cook yesterday? If so, can't wait to check it out. Let me know if you have any more questions on cleaning. Rus Jones had a great idea of putting a 45-degree elbow above his ball valve so that it sticks out the side instead of draining straight down. Much easier to work with, I need to run to Home Depot and get one. Honestly, that is one thing I wish LSG would just include at the factory. Probably only a $3 part and it would improve the ease of use dramatically. Anyhow, this post is almost as long as my video.....better stop ;) Thanks again for the love! Back atcha!
Thanks Jon. Appreciate all the insight for further consideration on the LSG 20" redesign. Also how you are "paying forward" information as a result of others that helped you from "The Brethren".
Keep 'em coming bro!
Robert Weber Thanks so much for saying so! I didn't intend to make this video this long but I cut 14 more minutes and still had this much 😂😂 Guess I'm havin too much fun! Glad to be a help, thank you for watching my attempts.
Great video. Very informative. I have just ordered my 20x42 and your tips and advises will definitely be of tremendous help. Keep up the good job on your vlog style. Enjoyed every minute of it.
Derek Choo Congrats, man! You'll love it. Happy for you. Thanks for the kind words and support. The channel is growing and I can't thank you enough for helping that. Happy smoking!
Good jon joathan. Looks real good. Love your videos
Thanks Frank! Glad to have you on board.
Great video, I am learning a lot from you, about this pit, can't wait to get mine! I might have to get one of those saws too.
You can find cheap chop saws sometimes for under $100, especially on Craiglist. With a good stand, it makes life a dream for chopping splits. I was fortunate enough to have a best friend who bought me a top quality saw, and my wife got me a really nice stand for Christmas when they were half off. But you can get away with a lot less saw than what I have if you're only chopping splits. Thanks for stopping by and for the kind words! Glad to be of some help since so many BBQ Brethren have helped me out along the way.
Dude, that pork belly looks amazing!!!!
I have been watching your videos all day. I do think I will be purchasing an LSG although not the same as yours. Thanks for the videos. Too bad the Vikings lost....
Nice info packed video. Thanks for all the good tips.
All that food looked terrific.
New subscriber here, and from whom I've seen in the previous comments, you're in pretty good company.
Cheers.
Thanks for watching, commenting, and subscribing! Really appreciate you being a part of my attempt at a new BBQ channel. Thanks for the compliments on the cook, too! I love this new pit, it turns out some great BBQ.
Great looking Grill !!
GrillingNetwork™ Thank you! I'm so pumped to have been shopping for my dream smoker and ready to pull the trigger the very week LSG announced this new model! The timing was perfect, and I love this baby. Thanks for stopping by a new little channel like mine. Smoke on!
Nice cook , love the grill
Texas Style BBQ and Cuisine Thanks for the kind words, and for taking the time to watch my channel :)
Looks good from here 👨🏾🍳👨🏾🍳
Love the video ! Keep them coming!
Rusty BBQ man, I'm heading to you to sub! Obviously with a name like that you have to know what you're doing!
Thanks so much! I can't believe how awesome and welcoming the BBQ UA-cam community has been. Thanks for being part of that.
Great video man, keep it up! Cheers from Sweden
Anton Henriksson Thank you very much for watching and for the kind words!
Looks fantastic! You need to try Pork Belly burnt ends!
Chad Gregory I definitely have plans for more pork belly :)
Nice video bro. keep them videos coming.
ERIC MORENO Thank you for watching them!
Great information. Love your style of video and humour. Are you under a flight path?
Jonathon Fisher Thanks so much! I try to have fun with it for sure :) Yeah, major airport 20 miles away and we're in a direct line. It's funny, I hardly notice it anymore!
Do I get an award for watching whole video. Love the lsg journey your a good narrator. Were there other offsets you considered. I like lsg and shirley fab myself. See you next cook.
You totally should!!! Ha :) Yeah, I felt badly about the length of this. Never intended to do that. But hey, I'm in seminary studying to be in the ministry, so taking a subject and talking about it for hours is what I do ;) Thank you for the kind words, and for graciously watching the whole thing. I never really considered another offset. What I did consider was a really nice insulated cabinet smoker. I have tremendous respect for what Humphrey's is doing on those, and I also thought about an LSG cabinet. Maybe one day I'll be fortunate enough to have both, but I went with an offset because I could not let my previous failure on one be the last word. I wanted to master offset cooking. I have a long ways to go on that, but with LSG it's actually possible. With my old one, it was not.
Looks Good! Salt the pork belly and baste it with cooking Spray you'll get the crisp you were looking for. Overall nice Cook!
Torrey Douglas Great tip, thank you! Do you use other seasonings too or just salt?
Hey Tex 2.5 no problem. I only use salt on the skin. I use kosmos honey base rub on the meat/bacon and use kosmos peach habanero as a glaze. It's really good!
Torrey Douglas That makes a ton of sense.... And sounds delicious!
Great job see you love what your doing good food and friends at BBQ what more can we need TY thats a bit more i know
dennnis doyle Thanks for watching!
Nice cook Jonathan. You cook a lot of meat each time out. I like that. If you gonna go thru all the time and effort, may as well load her up. Looks like you are learning more each time out on your new pit. Enjoyed all the detailed info. Love that LSG
Man, Phil, I'll tell ya you are right on. An offset is fun to run, but it is alot of work. I am not doing all that for 5 lbs of meat. So I load up on sale meat (or not on sale ;) and cook several things when I am ready. Then I Foodsaver bag that extra or give it to friends. A cheap sous vide device is an excellent way to reheat BBQ and have it juicy and tender, and the winters are long and hard around here, so we do plenty of that freezing and reheating so I don't have to fire up the BBQ three times a week in 0 degrees. I'm headed over right now to watch your newest video while I eat some pulled pork pizza :) Thanks for checking in!
Why don't you shut your door while your wrapping those ribs. Good video Jonathan.
Good idea :-)
you might try thermoworks or thermopro
I wonder if you could dump the coals in from the top of the fire box.
I tried once and didn't care for it. The top opening is much smaller than the side door making it difficult. Plus, with the distance down, it would shatter the lump pretty good and scatter it.
I need more hope. I want to buy the 24X36 but man I’m afraid that it’s a lot of money and I will suck
I also wanted the 24x36 initially, but in the end couldn't justify the $1100 or so extra dollars and "downgraded" to the 20x42 (I also deleted a few options, and saved a bunch on shipping as a result, hence the $1100 figure). I can't advise you specifically on the 24 inch models, but Rus Jones does great on his 24x36 on his Smoky Ribs channel. If you're going to be successful at offset cooking as a beginner, going with a brand like LSG is the right call. And depending on where you live, if you end up not liking offsets, you can probably get most of your money back out of an LSG if it's in an area of the country that understands BBQ. Just my two cents.
Man, that was a TON of meat! I really like how you do your own thing and support everyone doing their own thing and no judging! Man that's refreshing. I LOVE me some pork belly! In fact I have one in the fridge curing for some bacon. After seeing this video I'm gonna have to go get another one to make some pork belly burnt ends now. Keep up the great work.
Thanks, Rusty! Although, I probably have to call you "Rusty KC" now that we found out there's another Rusty out there in UA-cam land, eh? Don't give me too much credit.....I judge people all the time, I just don't say it out loud 99% of the time ;) Ha! I'm just messing around.
But seriously. Pork Belly. Wow. Cannot believe I have just discovered this 7 years into my smoking habit. The most rewarding part of that cook was when my wife said, "How much was that pork belly again? I wouldn't mind if you wanted to start buying it like this and we make our own bacon at home!" She's from the East Coast originally. To hear her rave about a southern delicacy made my day! I haven't tried curing yet, but please give me tips or a link to some instructions that you trust. I'd love to try this summer. Thanks for your regular support of my channel. Smoke on!
Texas 2.5 here is the video I watched that I really like.
ua-cam.com/video/CIfQLDwTft0/v-deo.html
I will say this though about the recipe. I personally love salt but my wife is very sensitive to salt. I do not find the bacon to salty in this recipe however my wife does. The bacon I'm curing at the moment is to sell do I'm following Chris's recipe from the link to the letter, minus the liquor since my family doesnt like it or the taste even a little bit. Do when I make it for my family I cut the salt back by roughly a third. Shoot me an IM if you have any questions or anything.
That pork belly must have been great after how you tore into it. Beautiful smoke ring. Did you like the Texas rub on the pork butt? And great idea with using water to clean and buffering with one gallon of cold in the bucket. If you get rid of your meater, try the thermoworks smoke. I have it and absolutely love it. It has great range.
Elliott and Shelley Carman That pork belly was amazing! My wife wants me to start making all our own bacon now 😂😂 Appreciate the tip on the thermometer! I love my Thermoworks Thermopop and Chef Alarm.
Hey Jon. I have been watching a lot of you and T-Roy's videos as you both have the 20" LSG I'm looking to buy. I didn't realise you live in MN? What area if you don't mind me asking? I live in Fargo.
Hi Blair, thanks for watching! I live in Minneapolis. I hope you get your smoker, I think you will enjoy it!
@@Texas2.5 I am trying to figure out the cheapest way to ship it up here. Did you ship it directly to your house or to somewhere in the cities and pick it up? Chris and I talked about getting it shipped to Fargo and it's still over 300 if I meet the truck somewhere and pick it up. If you don't mind me asking, was your shipping quite a bit less than that? I ask b/c if it is, I might think about bringing a trailer to the cities and picking it up there if it will save me a good chunk of change. Thanks Jon!
@@FargoFred Mine was about $300 total including lift gate service to my house. Picking up at the terminal would have been about $150 for me, but I think the terminal was actually in Western Wisconsin on the MN border. Perhaps there is another terminal closer but I don't know.
@@Texas2.5 Ok thanks. I think I will just go pick it up in Fargo then.
One question, over here on the plains it's quite windy. Now I have a small fenced in yard and there are a good number of houses around to shield some of the wind, but have you had to rotate yours every time to have the fire box be upwind like I've heard you may need to do from time to time for other offsets? I'm trying to decide where to put it, and I might need more space if I need to rotate it often.
Thanks again Jon!
@@FargoFred I've never rotated mine mid-cook. If it's especially windy I might set it up with the firebox away from the wind, but then I leave it.
After cleaning with water, do you need to re-oil the cook chamber?
Maybe you're supposed to, but I didn't. I figure enough grease gets all over the place in there when I cook ;) However, I no longer clean with water. I simply use a plastic paint scraper after it cools.
Like that hat
Couldn't you dump the charcoal in thru the top?
Really, really hard. The hole isn't quite big enough for the large chimney, and it creates a ton of sparks shooting upward.
Good video, maybe buy a cheap mic sometimes tough to hear you
taylor meyer yeah, I need to do that. Thanks for watching!
Would it help to dump the coal in from the top then open the door and arrange with a poker before you add the splits?
I might try it with an empty chimney as an experiment tonight. But I'd still have to remove the griddle every time, which is heavy, and then dump from so high that it would likely shatter a bunch of my lump pieces. That top opening is significantly smaller than the door so there's no way I could gently lower the chimney down in and dump it out. I might pick up one of the new smaller chimneys from Weber and see if it holds enough charcoal to get a good hot fire going.
Where do you plan on selling your meater? Price?
Frank Lopez I listed it in a forum called the BBQ BRETHREN today. Here's a link: www.bbq-brethren.com/forum/showthread.php?t=263240
Damn no ppe? Lol being deaf blinded by a splinter wouldn't be fun
Nice video. Are u on Instagram
No, I'm only on UA-cam.