I absolutely love the respect that you have for one another and for your craft, as well the respect for the people who are watching you apply your craft in these videos. You don't "talk down" to your audience and I so truly appreciate that.
Amazingly right on point! We've all seen videos from some of the expert chefs. They might know how to cook some things, but it appears they skipped the classes and situations that would teach them how to respectfully interact with anyone else. Gordon Ramsay comes to mind. Many others, so full of themselves. "ALL! Skills are beneath ME! Bow to my Godly cooking powers!"
What kind of person thumbs down a beautiful rib video? Seriously y’all need to diversify your pork-folio and this is the channel that will do it. 👍👍👍👍👍
Hands down guys, best meet, bucher what ever you want to call it channel period. You guys explain and teach so well, plus the venison videos are great also. Good luck on the upcoming hunting season.
Cheers guys. Excellent video I do not lose a single video. Keep posting videos like these as they explain from cutting to eating. I like the work they do. Congratulations. A greeting from Venezuela.
Are you kidding me with how sharp those knives are! He moves so effortlessly in breaking down that pig. It is an honor watching a professional do their job and teach at the same time. Great video!
I used the Hollywood rub on my pork belly this past weekend on the Traeger. You guys have the best rub I've tasted. Thanks for having your products available for sale. Absolutely love it.
Masterful knife work my friend! Those cuts take some time to get perfect. I worked in pork processing for nearly ten years and I absolutely love watching you guys break down a pig!
Just ordered my first shaker of BEARDED BUTCHER BLACK! super excited. y'all have taught me a lot, and made handling "a carcass" far more comfortable. feel MUCH more confident picking out cuts from the store. got a sticker for the YETI as well. appreciate y'all!! keep it up. love watching the 30+ min episodes while cooking, waking up, or background info. Thanks again!
I've learned so much watching y'all and it always takes me back to childhood since my dad was a butcher. He died when I was young so most of what he showed me I failed to retain except how to sharpen and care for knives. For some reason, sharpening knives is what stuck for all of these years. And I may have said this before but the OG rub is hands down my favorite rub for brisket! Most any cut of beef really but especially brisket. Up until trying that I was always a SPG guy when it came to brisket since I think I tried pretty much everything else out there. But after I ordered the sample pack of rub I decided to try it on a brisket one day and the next day I ordered a tub! There is something about it that takes a brisket to another level! I don't care for sweet on beef so the other rubs I use on pork and chicken. Don't get me wrong, all of your rubs are good and the Black is also very good on beef and I tried it on brisket as well but OG is where it's at in my opinion and pretty much everybody else who's eaten any brisket that I've smoked. Good stuff!
I watch a TON of bbq and cooking vids, and you guys are my new favorite. Awesome work! You should do a contest where one of us gets to come out and hang for a few days. Hunt, learn to butcher a bit hands on and then cook and eat.....
As an avid smoker I accidentally stumbled across your channel, guys, I’m so glad I did!!! You guys are very knowledgeable and I’m surprised how captivated I get watching each video. I also love the fact that you explain every cut of meat and trim of the knife. Keep up the great work! May God bless you and your families.
It's too bad you guys didn't get the show. Next time maybe. Either way, I think I speak for everyone, we're glad you guys are still putting in the work on UA-cam. Cheers fellas!
Hello I have not saw you guys in a while, I had to let go of dish network, now I am on the internet so I am glad to be back with you two. I am on a diet and you have made me hungry watching you eat those delicious ribs, I know that they were very good. I love watching you two so be bless and keep up the good work.
You guys are amazing and very professional. This is the best and simple video on how to smoke ribs on UA-cam; without all that butter, brown sugar, honey, aluminum foil pockets etc.recipes, that make the process so complicated.
You guys have got it all! Family first, then skills, personality, the right touch of humor, work ethics with humility, professional as the day is long! International fan base. Everyone around you is comfortable and happy to work with you. You are truly blessed. And importantly! You are also addressing a serious, but overlooked, problem in our country. Every section of the country is known for its own cuisine. Except the Midwest! Being from Michigan, and I know that there is no such thing as "Midwestern" cuisine. I do believe that you've come a long way to changing that perception. Imagine your descendants proudly pointing to photos and articles about you and your family, as - The Originators - of "Midwestern Style" food.
I've used their pulled pork video followed to a T and it's best pork ever now finally did the brisket and it was better then any restaurant brisket I've had. Keep up the good work guys. 🇺🇸
I just want to say thanks you guys for sharing all this. I love the atmosphere of work in your bussines and love the environment where you guy live. Also congratulations for all the products you are offering, they look awsome.
They make special pliers for skinning fish (like catfish). They are perfect for getting ahold of that membrane to peel it away. Often I’ve found it to be thinner than it looked in the vid and difficult to get rid of. Those skinning pliers make a world of difference.
The meat cutting and prep gave me the understanding of the difference between the 2 cuts. But your killing me having to watch the taste test, putting my order in for sauce and spice, thanks guys.
My son is a butcher also and he was impressed with your channel! I use him off camera to help me butcher and cut meats for the recipes on my channel ! GREAT EPIOSODE thanks for sharing!
Just finished watching 2 hrs. of your videos on Steaks to Ribs. Excellent videos, the best. I am in Canada and was very happy to see I can order your spices from Ontario.
Love the Almost Heroes quotes that were referenced in the video lol! These guys are the best, awesome rib cook. Really appreciate the demos utilizing the Traeger.
One of our local butchers always has "loin-back baby backs". So thick you can't use a 3-2-1 or 2-2-1, have to use the bend test. A bit more pricey but well worth it. Great video once again.
Another great vid from the Bearded Butchers!!! As usual I learn something! The cherry on top it seems they are watching my weekend cooks cause I'm cooking ribs this weekend!!! Also I sucked at removing the membrane until you guys taught me the correct way!!! Man! I would love to see you guys smoke that pork-loin whole as is..that would be awesome and if any one could do it would be the Bearded Butchers!!! Wrapped in beacon!!! :)
Great video, as usual! I started butchering when covid hit, just for friends and family. I believe we've done around 15 hogs and 1 cow. I almost always have the "customer" there to help and learn, it's been a great experience! We always butcher on Saturdays and my wife makes a nice big lunch for everyone helping, usually courtesy of the hog being butchered that day. Great fellowship with friends! We cure and smoke hams and bacon, grind sausage and ground pork. This last hog, last weekend, we finally reached the ultimate bacon recipe, we've had the sausage nailed for several weeks! The sausage is so good and word has gotten out, the last few customers only wanted ham, bacon and sausage, no shoulder, no loin, no ribs! Now my dilemma is that my freezer is full of 1st generation, sub-par sausage and bacon! Lol. I think I'm gonna donate that to the local homeless shelter! 🤣🤣 Your videos have taught me all I know about pork fabrication, thanks a lot and keep up the good work!
@@joecrawford7377 I can't give you the amounts that we use. I'm on the road and we're making enough seasoning for 100 lbs of sausage per batch. But this is the base we started with, minus the cloves, plus cayenne and thyme. www.allrecipes.com/recipe/16359/breakfast-sausage/
Hey seth,love the videos I have learned a ton from u and your brother about cutting meat and the different cuts,planning a trip this summer to come out to your store! Anyway just wanted to say keep doin what u do u guys r very good at what u do!
congratulations on the hollywood adventure , we live in California but no where near there LOL it would be a 7 hour drive .. love the videos joe n Christina
I have got literally 2 kitchen cabinets full of seasonings and rubs, both homemade and commercial bought, but I am hard pressed to resist buying some of The Bearded Butchers rubs. Very compelling.
@@TheBeardedButchers I just ordered the 4 bottle + sauce sampler pack from your website. I've been smoking and BBQ'n for over 40 years. I'll let you know.
Found your channel today. Don't know why I am staying up watching videos instead of going to sleep for work, but dang this is fantastic! Would love me some of your rub seasonings!
Good Job guys. Always a pleasure watching you. I ordered your Original rub and Black and the Rebel Red. I seasoned 2 NY strips, 1 with Original and one with Black. I haven't had them yet but they are vacuumed sealed in my deep freeze. But today i made some St. louis ribs and i used your rebel red... I was waiting for the massive heat but it was just pleasant. Not overpowering. Full of flavor. I'm looking forward to eating the NY strips. I did them both Liberal like you suggested. Thanks again for your videos. 👍
Last time I did ribs I did the Hollywood. They came out unbelieveable. I ordered a few runs from KC that i've used in the past, KC is where my heart is, and that is hands down a better rub. Ribs came out perfect.
Awesome video! I haven't yet pulled off a 321 with that kind of cook time and heat though. They always end up just completely falling apart. Then again I'm usually on a commercial level with an Ole hickory instead of a traeger and when I cook for myself it's on a simple weber charcoal kettle. I've stuck with smoking until I can pull the bones out clean then saucing and glazing if I even glaze them 👍
Great video! Looks like these bad boys came out better than any of the pork ribs I've smoked. I'll definitely be trying this method next time. Plus I love the "Pretty Maids All in a Row" reference! haha
Love cooking ribs I have to racks in the PBC as we speak I’m a huge fan of 321 but for me it’s usually about 1:20 wrap time and when I wrap I don’t go by temp I wrap when I have the color I like especially in my Traeger it’s so efficient at cooking ribs ! Thumbs up 👍🏻
You guys are badass! I live in Minnesota but I was born in Ohio , I’ll be coming down this year for archery hunting in the Woodbury public land. I’ve learned so much from you guys! I’d love to meet y’all!
Good to know I been doing it right all these years. Don't run a knife as good as Seth but who does. Can't wait for my order to show up now. God bless guys
I'm laughing so hard... Seth: "I don't know what the wives have planned for dinner tonite" Scott: "I'm pretty sure it's gonna be ribs" While they continue eating... the ribs look great I have no doubt they taste great too.
Just found you guys, subscribed and went to the website and placed an order! Thank you for the pro tips! Going to fire up the smoker as soon as my order arrives! My Girls love my Ribs so its going to be fun to try something new on them. 🐖🐖
I absolutely love the respect that you have for one another and for your craft, as well the respect for the people who are watching you apply your craft in these videos. You don't "talk down" to your audience and I so truly appreciate that.
Amazingly right on point! We've all seen videos from some of the expert chefs. They might know how to cook some things, but it appears they skipped the classes and situations that would teach them how to respectfully interact with anyone else. Gordon Ramsay comes to mind. Many others, so full of themselves. "ALL! Skills are beneath ME! Bow to my Godly cooking powers!"
What kind of person thumbs down a beautiful rib video? Seriously y’all need to diversify your pork-folio and this is the channel that will do it.
👍👍👍👍👍
Haha "Pork-folio", I like that!
Hands down guys, best meet, bucher what ever you want to call it channel period. You guys explain and teach so well, plus the venison videos are great also. Good luck on the upcoming hunting season.
meat*
@@kangriad7564 thats what you respond with? You must be really bored.
All Tree Solutions I only wished to correct a common grammatical error, with no intention of offense or mockery. God bless you.
Man this duo is special. Pure Brothers love you can see in them. And so much respect and care to each other.
Man they keep those knifes scary sharp, thats how i like to see it.
Cheers guys. Excellent video I do not lose a single video. Keep posting videos like these as they explain from cutting to eating. I like the work they do. Congratulations. A greeting from Venezuela.
This channel is quickly become my no.1 favourite meat cooking channel. Love it!
Are you kidding me with how sharp those knives are! He moves so effortlessly in breaking down that pig. It is an honor watching a professional do their job and teach at the same time. Great video!
Was about to say that myself
* same here. I also wondered if they changed the angle on the blade from stock. Fact remains those knives appear wicked sharp.
@@GreekYoda it goes through that meat like hot knife through Butter...
I used the Hollywood rub on my pork belly this past weekend on the Traeger. You guys have the best rub I've tasted. Thanks for having your products available for sale. Absolutely love it.
Paul, we appreciate it! Thank you! -Seth
5:43..."Can't tell me you didn't like that". Well, I could, but I'd be lying. I had my mouth open while mesmerized, watching it all.
Man, watching trimming this loin fat is so satisfying
@Barry Austin lmao
You guys are so great! The only half an hour (or even longer) videos on UA-cam which I watch without skipping anything!
To me nothing beats a family enjoying a cookout together. Awesome video you two!
Masterful knife work my friend! Those cuts take some time to get perfect. I worked in pork processing for nearly ten years and I absolutely love watching you guys break down a pig!
Watching a profesional butcher working a carcass is like meditation.. 🙌🏻🙌🏻
it;s addicting
these guys are great
Amen. Love to see it.
ZEN
Veeeery asmr to me
They should do a video when they don't talk much, just butcher a whole side of beef or pork. That would be so relaxing to watch
Just ordered my first shaker of BEARDED BUTCHER BLACK! super excited.
y'all have taught me a lot, and made handling "a carcass" far more comfortable. feel MUCH more confident picking out cuts from the store.
got a sticker for the YETI as well.
appreciate y'all!! keep it up. love watching the 30+ min episodes while cooking, waking up, or background info. Thanks again!
Thanks Jacob! 🔪💯
I've learned so much watching y'all and it always takes me back to childhood since my dad was a butcher. He died when I was young so most of what he showed me I failed to retain except how to sharpen and care for knives. For some reason, sharpening knives is what stuck for all of these years. And I may have said this before but the OG rub is hands down my favorite rub for brisket! Most any cut of beef really but especially brisket. Up until trying that I was always a SPG guy when it came to brisket since I think I tried pretty much everything else out there. But after I ordered the sample pack of rub I decided to try it on a brisket one day and the next day I ordered a tub! There is something about it that takes a brisket to another level! I don't care for sweet on beef so the other rubs I use on pork and chicken. Don't get me wrong, all of your rubs are good and the Black is also very good on beef and I tried it on brisket as well but OG is where it's at in my opinion and pretty much everybody else who's eaten any brisket that I've smoked. Good stuff!
Thanks
Gentlemen , you are a masters of your craft. Total pleasure to watch you work!
I watch a TON of bbq and cooking vids, and you guys are my new favorite. Awesome work! You should do a contest where one of us gets to come out and hang for a few days. Hunt, learn to butcher a bit hands on and then cook and eat.....
As an avid smoker I accidentally stumbled across your channel, guys, I’m so glad I did!!! You guys are very knowledgeable and I’m surprised how captivated I get watching each video. I also love the fact that you explain every cut of meat and trim of the knife. Keep up the great work! May God bless you and your families.
It's too bad you guys didn't get the show. Next time maybe. Either way, I think I speak for everyone, we're glad you guys are still putting in the work on UA-cam. Cheers fellas!
You guys never disappoint..I don't know how you will top this one, can't wait for the next video
Thank you!
Hello I have not saw you guys in a while, I had to let go of dish network, now I am on the internet so I am glad to be back with you two. I am on a diet and you have made me hungry watching you eat those delicious ribs, I know that they were very good. I love watching you two so be bless and keep up the good work.
Great Job Guys. I like this format a lot. Mesmerizing watching a master butcher at work.. Just WOW!!! Thank You
Thanks John!
You guys are amazing and very professional. This is the best and simple video on how to smoke ribs on UA-cam; without all that butter, brown sugar, honey, aluminum foil pockets etc.recipes, that make the process so complicated.
Wow, thank you!
Please make more videos! I’m a young guy that loves to backyard grill/bbq. Your channel is very informative!
You guys have got it all! Family first, then skills, personality, the right touch of humor, work ethics with humility, professional as the day is long! International fan base. Everyone around you is comfortable and happy to work with you. You are truly blessed. And importantly! You are also addressing a serious, but overlooked, problem in our country. Every section of the country is known for its own cuisine. Except the Midwest! Being from Michigan, and I know that there is no such thing as "Midwestern" cuisine. I do believe that you've come a long way to changing that perception. Imagine your descendants proudly pointing to photos and articles about you and your family, as - The Originators - of "Midwestern Style" food.
John, thank you for the kind words!
I've used their pulled pork video followed to a T and it's best pork ever now finally did the brisket and it was better then any restaurant brisket I've had. Keep up the good work guys. 🇺🇸
I just want to say thanks you guys for sharing all this. I love the atmosphere of work in your bussines and love the environment where you guy live. Also congratulations for all the products you are offering, they look awsome.
Thank you!
They make special pliers for skinning fish (like catfish). They are perfect for getting ahold of that membrane to peel it away. Often I’ve found it to be thinner than it looked in the vid and difficult to get rid of. Those skinning pliers make a world of difference.
That is a marvelous idea, and will certainly source a pair.
The meat cutting and prep gave me the understanding of the difference between the 2 cuts. But your killing me having to watch the taste test, putting my order in for sauce and spice, thanks guys.
My son is a butcher also and he was impressed with your channel! I use him off camera to help me butcher and cut meats for the recipes on my channel ! GREAT EPIOSODE thanks for sharing!
Just finished watching 2 hrs. of your videos on Steaks to Ribs. Excellent videos, the best. I am in Canada and was very happy to see I can order your spices from Ontario.
Rock on!
Love the Almost Heroes quotes that were referenced in the video lol! These guys are the best, awesome rib cook. Really appreciate the demos utilizing the Traeger.
I've learned so much about how to prepare my own meat. I appreciate the Bearded Butchers.
I don’t often have my mouth water but you two did it today. Looks great
One of our local butchers always has "loin-back baby backs". So thick you can't use a 3-2-1 or 2-2-1, have to use the bend test. A bit more pricey but well worth it. Great video once again.
Thank you. Very well done. I’d never been clear about the difference between spare, St. Louis, and baby back ribs.
Great job with all you do for the meat and BBQ community!! Thank you.
WOW. The Rebel Red Mango Habanero Sauce was spot on for the ribs and burgers. It made an outstanding coating for Hot Wings.
So good!
You guys are so great. The videos are so informational. Please keep it up.
Gotta love this channel. I just used the black seasoning on pork loin for dinner!
Another great vid from the Bearded Butchers!!! As usual I learn something! The cherry on top it seems they are watching my weekend cooks cause I'm cooking ribs this weekend!!! Also I sucked at removing the membrane until you guys taught me the correct way!!! Man! I would love to see you guys smoke that pork-loin whole as is..that would be awesome and if any one could do it would be the Bearded Butchers!!! Wrapped in beacon!!! :)
I know this may sound strange, but watching a sharp knife slice through fat back is awesome.
your right it does sound strange. the FBI has been informed
@@tj-kv6vr 😂😂😂
You know, I've been watching your videos for the last year now and you guys are just plain bad ass!
Great video, as usual!
I started butchering when covid hit, just for friends and family. I believe we've done around 15 hogs and 1 cow. I almost always have the "customer" there to help and learn, it's been a great experience! We always butcher on Saturdays and my wife makes a nice big lunch for everyone helping, usually courtesy of the hog being butchered that day. Great fellowship with friends! We cure and smoke hams and bacon, grind sausage and ground pork. This last hog, last weekend, we finally reached the ultimate bacon recipe, we've had the sausage nailed for several weeks! The sausage is so good and word has gotten out, the last few customers only wanted ham, bacon and sausage, no shoulder, no loin, no ribs! Now my dilemma is that my freezer is full of 1st generation, sub-par sausage and bacon! Lol. I think I'm gonna donate that to the local homeless shelter! 🤣🤣
Your videos have taught me all I know about pork fabrication, thanks a lot and keep up the good work!
SO whats the secret sausage recipe?!
@@joecrawford7377 I can't give you the amounts that we use. I'm on the road and we're making enough seasoning for 100 lbs of sausage per batch. But this is the base we started with, minus the cloves, plus cayenne and thyme.
www.allrecipes.com/recipe/16359/breakfast-sausage/
Love this from butcher block to dinner table video. Keep up the awesome videos fellas
I never understood the difference between spare ribs and st Louis styles ribs. Thanks for the demo.
Hey seth,love the videos I have learned a ton from u and your brother about cutting meat and the different cuts,planning a trip this summer to come out to your store! Anyway just wanted to say keep doin what u do u guys r very good at what u do!
I appreciate that, Paul!
I keep watching your videos and always drooling when you get to cooking....do you have a cookbook???? If not can you please make one 😋😋😋
Great video from start to finish! The color of the meat when you guys were butchering it was beautiful..
congratulations on the hollywood adventure , we live in California but no where near there LOL it would be a 7 hour drive .. love the videos joe n Christina
The Rub Looks Wonderful!!! Another 10/10 video!!!
You guys are awesome...
When knife comes in your hands, it becomes a tool of an artist...
i gotta start watching your videos in the morning so i can plan what im cookin for supper
I have got literally 2 kitchen cabinets full of seasonings and rubs, both homemade and commercial bought, but I am hard pressed to resist buying some of The Bearded Butchers rubs. Very compelling.
Try it out and let us know how it goes!
@@TheBeardedButchers I just ordered the 4 bottle + sauce sampler pack from your website. I've been smoking and BBQ'n for over 40 years. I'll let you know.
Great demonstration guys!! Fixing to order some seasoning ASAP!!!
Just watching you season those ribs makes my mouth water ! Yummy
Awesome video guys mouth is watering watching those ribs cook, pity you can't deliver to Scotland keep the videos coming guys
We ship our seasonings and sauces $15 flat rate worldwide. beardedbutchers.com/collections/all-items
Found your channel today. Don't know why I am staying up watching videos instead of going to sleep for work, but dang this is fantastic! Would love me some of your rub seasonings!
Good Job guys. Always a pleasure watching you. I ordered your Original rub and Black and the Rebel Red. I seasoned 2 NY strips, 1 with Original and one with Black. I haven't had them yet but they are vacuumed sealed in my deep freeze. But today i made some St. louis ribs and i used your rebel red... I was waiting for the massive heat but it was just pleasant. Not overpowering. Full of flavor. I'm looking forward to eating the NY strips. I did them both Liberal like you suggested. Thanks again for your videos. 👍
Last time I did ribs I did the Hollywood. They came out unbelieveable. I ordered a few runs from KC that i've used in the past, KC is where my heart is, and that is hands down a better rub. Ribs came out perfect.
Fantastic! Thanks for the compliment!
Love your video’s
You guys carry around sides of beef and pork like I carry my 3 year old grandson
Just wanted to say I just got the Hollywood seasoning in the mail. Used it on some jumbo shrimp. My God it's amazing!!!!
Thank you!
You gentlemen are impressive!!! Definitely very very skilled butchers,can't wait to try some of that coffee rub!!!
Thanks Jeremy!
Thank you, I always enjoy watching your videos. They are so informational and entertaining!
Glad you like them, Marty!
How often do you grill if its summer ?
Can't wait for my rub and sauce to arrive. I plan to do this ASAP! You guys are the best.
Henry, thank you!
$43? Even my wife, a SoCal blonde, was shocked to see it happen but you handled like a true professional and gentleman.
Very satisfying to watch. The bearded guys know what they're doin'.
DAMN.. IT'S DEFINITELY A WORK OF ART, YOU BROTHER'S ARE OUTSTANDING..GREAT JOB
70 people had their feelings hurt about comparing baby backs to spare ribs....
Sir, I think you had a stroke at 19:40 😂 loved the video. So informative!
I like how he push his shy boy to joint at the end . Show me he a family man .
Awesome job on the video and very informative. The ribs were a little overcooked for me, but hey, to each its own. Keep up the good work.
Awesome video! I haven't yet pulled off a 321 with that kind of cook time and heat though. They always end up just completely falling apart. Then again I'm usually on a commercial level with an Ole hickory instead of a traeger and when I cook for myself it's on a simple weber charcoal kettle. I've stuck with smoking until I can pull the bones out clean then saucing and glazing if I even glaze them 👍
Great video! Looks like these bad boys came out better than any of the pork ribs I've smoked. I'll definitely be trying this method next time. Plus I love the "Pretty Maids All in a Row" reference! haha
You guys make it look so easy tho 🤣🤣 honestly enjoy watching you guys cook y’all rock 🤘🤘 Stay Safe & GodBless
Keep doing what you guys are doing I have been learning alot from you guys watching your videos
Man, I just cooked all my ribs for my ' Birthday and I,m wanting to buy more.
Great video guys.
Thanks, boys. Always wondered the difference between baby backs and St. Louis. Got to get some of that Hollywood.
You won't be disappointed I did some ribs with Hollywood the other day best ribs ive made in quite awhile
from butcher top, to table to. Super awesome vid my brothers nice work. That smoker looks killer for any bbq👍💯😎💪🏻 🐷
Traegers used to be great when they were just a family business, but they sold out and now made in China, not sure how good they are now
Love cooking ribs I have to racks in the PBC as we speak I’m a huge fan of 321 but for me it’s usually about 1:20 wrap time and when I wrap I don’t go by temp I wrap when I have the color I like especially in my Traeger it’s so efficient at cooking ribs ! Thumbs up 👍🏻
What a brilliant & informative video, thanks from Down-Under...👍🏼
Awesome content as always! I’m ready to see you guys cook some venison or wild duck! Your original seasoning pairs well will the venison loin
when you are this good at what you do.. you make it look easy.
Years of practice and hard-work pays off!
This makes me wanna quit my job, grow a beard and become a bearded butcher!
Cutting meat is a great job.. I highly enjoy it! Just like these videos
x2
My neighbor did that, and now he is serving 7 life sentences in prison
its not for everyone but it is a good job and it takes years to get as good as these guys are
@@rafaeljameson1119 bruh 😂
love watch your guys channel.. i learn a lot cutting and chopping pieces better. thanks guys.
"Haba Maganero" sounds like a great sauce to try 😏😂
Or the name of a band? Maybe I'll name my boat....
You guys are badass!
I live in Minnesota but I was born in Ohio , I’ll be coming down this year for archery hunting in the Woodbury public land. I’ve learned so much from you guys! I’d love to meet y’all!
Bearded Butchers are the best...love the classic car behind you
Sharp eye you got there!
I like the seasoning, and then dip in sauce. I love the flavor of the meat first and then seasoning and then sauce. 🤷♀️. Awesome video!!!👍👍👍
What a great video and thanks for teaching us how to do this all from start to finish.
Great job on the ribs and explanation!
Thank you, I have learned so much from your videos on how to get the most out of a side of meat.
I want see BACON 🥓 video when yal guys get time ..... great video as always 👍🏼👍🏼👍🏼
Good to know I been doing it right all these years. Don't run a knife as good as Seth but who does. Can't wait for my order to show up now. God bless guys
This is so cool. Awesome channel guys!
I'm laughing so hard...
Seth: "I don't know what the wives have planned for dinner tonite"
Scott: "I'm pretty sure it's gonna be ribs"
While they continue eating... the ribs look great I have no doubt they taste great too.
Just found you guys, subscribed and went to the website and placed an order! Thank you for the pro tips! Going to fire up the smoker as soon as my order arrives! My Girls love my Ribs so its going to be fun to try something new on them. 🐖🐖
Awesome! Thank you!
Great video, I love the interaction between the two of you. Makes me wish I had a brother to film with for my channel.