Let me know you enjoyed this video by liking and sharing it! I hope you all find it helpful. Planning to do one for each place I've worked at so far over the last 2 years but only if you guys find these helpful. Thank you so much for the tremendous support for the episode! If you missed it you can watch it here ua-cam.com/video/6iY-nfq0GkA/v-deo.html Also, try out that rib glaze recipe, it's straight fire 🔥 Take care y'all see you this monday when Episode 3 drops... Heritage BBQ is NEXT!! 🤠
Collab with Meat N' Greet BBQ, y'all both inspire me to do the smokin' thing and plus u look like y'all could be cousins 😂 I'll be ready for my episode in 2025
Great stuff bro, valuable content as always. I just ground up trimmings for 1/4 lb smash burgers for dinner today and some 1/2lbers for the smoker tomorrow, perfect timing. Be well. 🤙🔥
Thank you! I was so happy they wanted to work with me. Tecovas is so dope, such great boots! hope to work with them in the future so i can get a cowboy hat next time 🤠
Ant, Great video! Love the beard! “Fat with a pink beanie!” - hilarious! Back to you roots with your humor segments. You provided so much amazing advice here! So now all I have to do is open a bbq restaurant and then you will immortalize me with an Ant video! I have seen people do L & L burger, but I did not notice that they rest it after the smoke and before the sear it. Does this really do anything? Keep up the great content!👍
thanks Ben! hope it helps people get better and open their own spot one day! It's just how i do smoked burgers. Like southerns bbq said, i think it just lets you get a better crust while staying at that beautiful 145-150 internal.
Moos is good but the last time i went i asked for brisket burnt ends and the person working the counter told me i could only order fatty or lean brisket
Texas BBQ spots don’t usually sell them. Usually give the brisket burnt ends to the line for free. Try the pork belly burnt ends next time, they’re amazing.
Yeah that's on you. You get like 4 burnt end pieces out of each brisket they can't sell that as a dish you'd be out all the time. Matter of fact, yeah, they were out 😂😂😂
@AntsBBQCookout oh yeah I've been to moos like 4 times the prop belly burnt ends are delicious but I also wanted brisket and prefer burnt ends over the fatty or lean
@doctajuice I was one of the first 30 people in line and literally every time I go to heritage I ask for like a half pound of burnt ends off the brisket and they always sell it to me
Im sorry, I tried Moo's with two of my buddies and we all disliked this "Michelin" bbq spot. Food was unsalted, bland, tasted the same. We got the party spread and were so disappointed. Pulled pork was covered in sauce and just tasted like sauce with no pork flavor. Was more of a saucy mushy thing rather than a good pulled pork. The best thing there was the Banana Pudding. Next best thing was the sausage but dang we expected a hell of a lot more than what we paid for especially since it was touted as authentic Texas Style bbq.
Dang, my tray was really good. I’ve been to some places in the top 50 list and had some bad bbq too. It’s hit or miss when you’re making bbq everyday. It’s a 14+ hour process for some of the meat and if something goes wrong during the cook.. that’s it.
Saying that having burnt ends on a menu is a marketing tactic and that they're pork belly means that you've never been to kansas city where the best bbq in the world is. Lol. Do that then come and talk to me.
i got no experience with kansas city bbq haha you got me there. would love to learn, im trying to branch out to more styles of American bbq. but my bad, i should have said texas bbq spots!
@@AntsBBQCookout yeah kc is the bbq mecca. Arthur Bryants and Gates are legendary. BBs Lawnside is my favorite place in kc. You really should spend a week in kc and experience it. You'll leave there with a whole new perspective on bbq.
my bad, should have clarified texas bbq spots ive been to. i learned burnt ends is a kc thing, i dont have any experience with that style of bbq. would love to learn more though!
@@AntsBBQCookout I don't think so, maybe because Iam done with brick and mortar bbq joints, Iam really strict on taste and quality, now that I smoke own I notice everything
Let me know you enjoyed this video by liking and sharing it! I hope you all find it helpful. Planning to do one for each place I've worked at so far over the last 2 years but only if you guys find these helpful. Thank you so much for the tremendous support for the episode! If you missed it you can watch it here ua-cam.com/video/6iY-nfq0GkA/v-deo.html
Also, try out that rib glaze recipe, it's straight fire 🔥
Take care y'all see you this monday when Episode 3 drops... Heritage BBQ is NEXT!! 🤠
@@AntsBBQCookout going through the top BBQ spots outside of Texas list?
Collab with Meat N' Greet BBQ, y'all both inspire me to do the smokin' thing and plus u look like y'all could be cousins 😂 I'll be ready for my episode in 2025
meat n greet is dope! he's killing it! ima hold you to it! when are you opening your spot??
Great pointers. It's amazing how much you will learn by helping out at a barbecue joint.
💯💯 highly recommend people go out and learn from your local spots. So much knowledge and bbq people are the chillest. Super open about everything
Great stuff bro, valuable content as always. I just ground up trimmings for 1/4 lb smash burgers for dinner today and some 1/2lbers for the smoker tomorrow, perfect timing. Be well. 🤙🔥
Man your videos just keep getting better. Keep it up man!
Thank you! I really appreciate that 😁
Another great video!!! They are always informative and entertaining. Thanks for sharing…🤩🤩🤩
Thank you so much! Glad you’re finding value in them :)
Damn! Tecovas Sponsored! Let's Gooo!! Another great upload!
Thank you! I was so happy they wanted to work with me. Tecovas is so dope, such great boots! hope to work with them in the future so i can get a cowboy hat next time 🤠
You’ve definitely inspired me plus visiting franklins
Awesome video! Keep smokin brotha 🤙🏽
🙏🙏🙏
Killer video!
Thank you!
Love your stuff man! Those short ribs look insane!
thank you! hope you found this helpful :)
@@AntsBBQCookout
Still haven't smoked a burger, but will soon. Who cooked the short ribs in the thumbnail?
thats from moo's. they're pastrami ribs :)
Ant,
Great video! Love the beard! “Fat with a pink beanie!” - hilarious! Back to you roots with your humor segments. You provided so much amazing advice here! So now all I have to do is open a bbq restaurant and then you will immortalize me with an Ant video!
I have seen people do L & L burger, but I did not notice that they rest it after the smoke and before the sear it. Does this really do anything?
Keep up the great content!👍
The longer the rest, the more time you can spend getting a good sear without over cooking it.
thanks Ben! hope it helps people get better and open their own spot one day! It's just how i do smoked burgers. Like southerns bbq said, i think it just lets you get a better crust while staying at that beautiful 145-150 internal.
Moo’s ribs are my favorite ribs anywhere. Thanks for sharing that flip-them-at-the-end trick! Now if only we knew what went into their rib glaze. 🤔
Their porkbelly glaze is really good! There’s is more savory and umami than my rib glaze recipe. But I think rib glaze should be very sweet imo
That noona neomu yeppeo sauce!
Hahahhahaha
🗣 ANOTHER BANGER 🗣 DROPPING THE KNOWLEDGE 🧠🔥
🦍🦍🦍
Love you Ant!!! And love Moo’s🤤
thanks for watching and supporting 😁
It's starting to get redundant on UA-cam, thanks for the originality and the hard work you put in!
@@marc-antoinehaddad7226 always trying something new, it keeps it fun for me! glad to hear yall feel the same!
The self roast was crazy 😂😭but sub 185lbs as a BBQ dude would be crazier! 🤙🏼
I gotta get on that! 😤
Did you know that they started out of their backyard? They were on an episode of Man Fire Food
Yes! Andrew shared that story in my bbq story episode. Love seeing places scale from humble beginnings
Naw bro, @stilesswitch in Austin been doing that with the ribs. Been open 12+ yrs.
If I ever go to LA I know where I'm eating 😂😂
thank me later!
bro grew incredible beard but his voice stays the same, goodjob
Hahaha gonna come out with a deep country accent next video
When we reopen our building I’m going to send you an invite to come out and try our food
Let’s go!!
소녀시대 rib glaze is friggin hilarious 😂
hahahaha the sound of a true generation 😌
Is that Perona from One Piece?
Yeah :)
Moos is good but the last time i went i asked for brisket burnt ends and the person working the counter told me i could only order fatty or lean brisket
Texas BBQ spots don’t usually sell them. Usually give the brisket burnt ends to the line for free. Try the pork belly burnt ends next time, they’re amazing.
Yeah that's on you. You get like 4 burnt end pieces out of each brisket they can't sell that as a dish you'd be out all the time. Matter of fact, yeah, they were out 😂😂😂
@AntsBBQCookout oh yeah I've been to moos like 4 times the prop belly burnt ends are delicious but I also wanted brisket and prefer burnt ends over the fatty or lean
@doctajuice I was one of the first 30 people in line and literally every time I go to heritage I ask for like a half pound of burnt ends off the brisket and they always sell it to me
@@StEvEn420BrUlE it's weird that they hold it just for you but ok
Im sorry, I tried Moo's with two of my buddies and we all disliked this "Michelin" bbq spot. Food was unsalted, bland, tasted the same. We got the party spread and were so disappointed. Pulled pork was covered in sauce and just tasted like sauce with no pork flavor. Was more of a saucy mushy thing rather than a good pulled pork. The best thing there was the Banana Pudding. Next best thing was the sausage but dang we expected a hell of a lot more than what we paid for especially since it was touted as authentic Texas Style bbq.
Dang, my tray was really good. I’ve been to some places in the top 50 list and had some bad bbq too. It’s hit or miss when you’re making bbq everyday. It’s a 14+ hour process for some of the meat and if something goes wrong during the cook.. that’s it.
Saying that having burnt ends on a menu is a marketing tactic and that they're pork belly means that you've never been to kansas city where the best bbq in the world is. Lol. Do that then come and talk to me.
i got no experience with kansas city bbq haha you got me there. would love to learn, im trying to branch out to more styles of American bbq. but my bad, i should have said texas bbq spots!
@@AntsBBQCookout yeah kc is the bbq mecca. Arthur Bryants and Gates are legendary. BBs Lawnside is my favorite place in kc. You really should spend a week in kc and experience it. You'll leave there with a whole new perspective on bbq.
waited an hour for moo's craft and it was oversalted dry and expensive.
@@maxharper9282 it was probably a bad day
Every place has a bad day, it’s a lot of work and the margins are small. But that still sucks you hit them on a bad day
give to me
Here, king 👑
Burnt Ends is a marketing tactic and is really pork? Are you for real?? lol Every bbq place I’ve been to that has burnt ends is all brisket.
my bad, should have clarified texas bbq spots ive been to. i learned burnt ends is a kc thing, i dont have any experience with that style of bbq. would love to learn more though!
@antsbbqcookout loved this video brother!
Thank you bro!
Check your dam taste buds, this place sucks and extremely overrated and overpriced
It’s so good, man.. maybe you went on a bad day 🤷♂️
@@AntsBBQCookout I don't think so, maybe because Iam done with brick and mortar bbq joints, Iam really strict on taste and quality, now that I smoke own I notice everything