Another great video Heath! I’ve cooked a lot of briskets and personally, I think it’s overrated. Give me some beef ribs or even a chuck roast and I’m happy. As far as fat side up or down, I’ve always been taught that the fat should be towards the heat and protect the meat. So it would be different for every smoker and depending on where you put it on the smoker. I like the idea of comparing them though. Looking forward to that video! I also gave up red meat for a while. I’ve lost about 150lbs so far and got about another 150 to lose 🫠
Need to try a play on Porchetta. Go with pork loin wrapped in pork belly, I did collards in between as a stuffing. I just had to dry the greens out a lot. Smokes up well.
I did a Country Fried Steak with Ribeye at my place. I would cut the Ribeye at 8oz, pound it some and then batter and fry it. No sear necessary. If you get the cuts without the fat plug in the middle it works best.
Get you a ribeye, sear both sides, let the temp come up to 100 degrees F. Chill it, then batter it up and deep fry it to medium rare. Top it off with a good crawfish etouffee. You talk about slammin 😋
All you guys are great.....love the advice the cooking tips........including malcum......you dont have to share your skills.......but you do. Thank you
Tried brisket a few times and was NOT impressed… but that may be my method. I have had others briskets, again not impressed again. Now pork ribs are by far my favourite, there is no number two. Love to see you do a brisket on your kettle.
Great podcast as always. Glad to see Jake back and hope he does well with his new products.
Appreciate it! Thanks for watching.
Another great video Heath! I’ve cooked a lot of briskets and personally, I think it’s overrated. Give me some beef ribs or even a chuck roast and I’m happy. As far as fat side up or down, I’ve always been taught that the fat should be towards the heat and protect the meat. So it would be different for every smoker and depending on where you put it on the smoker. I like the idea of comparing them though. Looking forward to that video! I also gave up red meat for a while. I’ve lost about 150lbs so far and got about another 150 to lose 🫠
Appreciate it! At the end of the day, it's all about how you like cooking and eating it.
@@HeathRilesBBQ 100%! Keep killing it. Love watching your videos!
@@Fork-And-Embers Thanks! Appreciate you watching and all the support.
Need to try a play on Porchetta. Go with pork loin wrapped in pork belly, I did collards in between as a stuffing. I just had to dry the greens out a lot. Smokes up well.
Sounds delicious!
I did a Country Fried Steak with Ribeye at my place. I would cut the Ribeye at 8oz, pound it some and then batter and fry it. No sear necessary. If you get the cuts without the fat plug in the middle it works best.
I'm ready to give it a try. It was delicious.
Great podcast brother. Happy to see yall doing another one. Gotta watch the last one with Mo because I'm very proud of him too.
Thanks, Rob! Last week's is definitely a must-listen 🤣
Get you a ribeye, sear both sides, let the temp come up to 100 degrees F. Chill it, then batter it up and deep fry it to medium rare. Top it off with a good crawfish etouffee. You talk about slammin 😋
That sounds dang good!
Heath Riles you are an amazing person and professional. Your buddy Mark Lambert is a professional friend of mine. Keep up the great work.
Thank you!
Chili contest are fun. Me and my mom just won one here in Livingston Louisiana. Always a good time.
That's awesome! Hope I can compete in one soon.
Great podcast! I ain’t scared of stuffin!😂😂
Thanks! 🤣
Heaths not afraid of anything ! Love the shootin the q!
Thanks for watching!
I don't know what FireSchire sauce is but I think I want some. Love Bbq w/ Jake
A spicier Worcestershire sauce. Highly recommend! www.heathrilesbbq.com/products/bear-burtons-w-sauce-fireshire
Nice, Thank U!@@HeathRilesBBQ
All you guys are great.....love the advice the cooking tips........including malcum......you dont have to share your skills.......but you do. Thank you
Love to share any knowledge I can. Thanks for watching, Delbert!
Heath ….. I have many of your rubs, Malcolm and Mark’s rub. I often refer to you three as the Holy Trinity of BBQ.
I truly appreciate that! Thanks for all your support.
The weather is like Jake’s age somewhere between 20 and 95 hahaha
hahahahahahahahahha
Thanks for another good podcast, Jake I'm with you on the Tri Tip brisket style is good.
Thanks for listening
I start my ribs 1pm and Done at 5.30 or 6pm
Terry Blacks for Austin. Always consistent and no need to get in line at 6:00 a.m.
Heard a lot of good things about it!
Tried brisket a few times and was NOT impressed… but that may be my method. I have had others briskets, again not impressed again. Now pork ribs are by far my favourite, there is no number two. Love to see you do a brisket on your kettle.
Brisket ins't for everyone. Hoping to do more big Weber cooks this summer!
Check out Roscoes Chili Challenge. Its a Legendary Annuel event. Its in November in Lakeland, Florida
I'll keep that in mind! Thanks.
I always thought Jake was Heath’s son 😂
Heard that one a lot 🤣