man no pride, shits hilarious, they didnt prep any of the meat. frozen ribs? put rub on em. brisket? don't trim a little of the fat off etc, just put rub on it lol.
Wow, that's like watching a train wreck in slow-mo. It's horrifying but you just can't tear your eyes away from the disaster. If that's the "best" ribs Chicago has to offer, I'd hate to be anywhere near the worst. They might as well have just bought frozen onion rings to go with the frozen ribs, and maybe air-fried them or something?
Yep, and they also burnt the onion rings.. And this is on a special " hey this 7M viewers youtube channel is filming" kinda day.. imagine how sloppy they are in a regular day
I think the preparation of these ribs is a little unorthodox, but I cannot argue with the results. The amount of bark they're able to produce on the ribs is phenomenal. I've had Smoke Daddy's ribs multiple times and I'm always surprised at the deep, caramelized flavor they're able to consistently produce. They incorporate a fair amount of sauce into both the smoking and the finishing process, which is a little different, but hey, it works. I know that some people will disagree about some of the other tactics, like smoking from frozen, cross-hatching the membrane instead of removing it, cooking beyond traditional doneness, etc. But these are some legitimately good ribs. Thanks for sharing.
They removed the brisket bark coz it wasn't trimmed before smoking. Then proceed to slice it on a deli slicer super thin and threw on a gob of bbq sauce on it. Hell no....I ain't goin there
I'm from Chgo & *I'd never season frozen ribs.* I was afraid this was some Fusion Whi-Establishment Restaurant that cooked like a chain-restaurant & I hate I was right. *You want authentic ribs? Look to* *the South or Westside of the city.* *Look for the Waft of Smoke & the FAMILIAR Glass & Aluminum Aquarium Smoker thru the restaurant's window.*
Knowing who to add the ingredients to make your ribs delicious and your cooking time to bring out the right flavor you’re looking for.the heart love understanding is there in the team that made it all happen.
Yes everything at the modern butcher shop is broken down before it gets to the shop and most likley frozen. Restaurants shop at restaurant depot or another restaurant supply where the meats all pre frozen.
Испортили можно кетчуп подавать к столу отдельно . Если коптильня есть то можно и сделать в условиях домашних. Сложного не вижу. Соль,паприка, перец,корица этого полно. За мясом только ехать не везде в Магните есть ребрышки.
I was stationed about an hour from KC in the early 90’s so I’ve seen brisket and ribs prepared many times. The skin on the bottom of the ribs is supposed to be removed not scored. It looks like they didn’t remove the fat cap off the brisket prior to smoking, and the slicing technique----crap! If this is typical of Chicago, I guess this is why they are not recognized as a bbq destination.
You can 100% score the membrane if you don't want to remove it. Hell you can leave it on too if you'd like. Source: I've placed top 10 in over 20 BBQ compes for my ribs and have won three.
Also, you don't remove the fat cap from a brisket. You trim it to a 1/4". Or, just like the membrane on the ribs, you can leave it if you desire. All these "techniques" you've supposedly seen really sound like you just read about BBQ on some random blog. Go to Texas and tell them to remove the fat cap from brisket and watch how fast you get laughed out of the restaurant.
@@heavyq I don't read BBQ blogs. I think the techniques in this video work for a restaurant that has a lot of meat to smoke and people to feed. I'm aware the whole fat cap doesn't come off. All of this is opinion, just like yours. You talking down to me like I googled some info. tells me all I need to know about your award winning BBQ.
@@heavyq Been to Texas. Started from there in 1992. Removing the fat cap doesn’t mean every inch of fat. You’re being way too literal. It means the majority of the fat. A slight amount is left for flavor by cooking into it. Definitely not just some couch surfer watching bbq videos. It’s first hand knowledge. Sorry if that shatters your preconceived notion of myself.
@@itr0863 well, to be fair. Some of the best ribs I’ve ever had were in WA state. But. The company/owners were transplants from the south. You know you are gonna get good ribs when a 400 pound dude named bubba is in charge of smoking meats lol.
There’s a lot more to it than that. (Soul). It looks good. But either U have it or U do you have it or U don’t. That’s fast food. Respectfully. I’d try it. Wouldn’t copy a thing though. It’s fast food.
Someone from Central Texas just watched this atrocity and jumped head first from a ten story building to rid themselves of the pain. LOL!
They lost me when they were seasoning the frozen ribs.
Looked like most were still half frozen going on to the smoker
man no pride, shits hilarious, they didnt prep any of the meat. frozen ribs? put rub on em. brisket? don't trim a little of the fat off etc, just put rub on it lol.
@@itr0863 yep, it’s a no for me 😂
@@Pacman_ZX6R seriously. Chilis has better ribs than these frauds
you'd think the owners would decline letting someone videotape their shoemakers
Wow, that's like watching a train wreck in slow-mo. It's horrifying but you just can't tear your eyes away from the disaster. If that's the "best" ribs Chicago has to offer, I'd hate to be anywhere near the worst. They might as well have just bought frozen onion rings to go with the frozen ribs, and maybe air-fried them or something?
Agree! He couldn't be bothered to rub the spices in for a start
The ribs are all overcooked!
Look dry as hell with caked on seasonings.
What they did to that brisket was a crime.
They might as well have cut it up with a chain saw 😂 I've never in my 40 years seen a brisket so disrespected like that, terrible.
What they did to all the meat was sad!
Yep, and they also burnt the onion rings..
And this is on a special " hey this 7M viewers youtube channel is filming" kinda day.. imagine how sloppy they are in a regular day
Yes- you trim the fat off before smoking not after. They removed most of the bark. Of course this is in the Midwest, not the south.
Ha!...The Smoke Daddy is wonderful! You never ever trim the fat off a brisket before smoking it. You're all amateurs...
I’m happy I’m from Texas
Looks good but my dad always said "if you need sauce it ain't that good".
BINGO !!
Your dad wasn't a very good cook
Tell your dad to stick to cleaning toilets.
Man them ribs were hard as a brick. Lmfao.
Lol yes
A whole 3 onion rings…
HAHAHA right?! "lemme get the overcooked platter"
that man is saucing them ribs with a damn Walmart mop!
I’m disgusted by how they’ve destroyed that meat!!!!!!
Totally agreed!! A disastrous cook!! YUCK!!
I think the preparation of these ribs is a little unorthodox, but I cannot argue with the results. The amount of bark they're able to produce on the ribs is phenomenal. I've had Smoke Daddy's ribs multiple times and I'm always surprised at the deep, caramelized flavor they're able to consistently produce. They incorporate a fair amount of sauce into both the smoking and the finishing process, which is a little different, but hey, it works. I know that some people will disagree about some of the other tactics, like smoking from frozen, cross-hatching the membrane instead of removing it, cooking beyond traditional doneness, etc. But these are some legitimately good ribs. Thanks for sharing.
They removed the brisket bark coz it wasn't trimmed before smoking. Then proceed to slice it on a deli slicer super thin and threw on a gob of bbq sauce on it. Hell no....I ain't goin there
Sloppy BBQ, you can tell that employee LOVES his job😂
Every pit master from Texas heading north to slap someone.
This was terrible.
From the comments I gather many of you have low expectations... They didn't even make the bottled BBQ their own just straight out the jug.
Nice plate, but GOOD bbq doesnt need all that sauce
How do you clean frozen rib?🤔
My bad,he didn't. 😳
how do u let someone film your "bbq" spot and u using frozen ribs . lmao
13:00 Some people will eat anything.
3 onion rings???? Really?
“…and an order of onion rings, please.”
“Ok, here’s three…that’ll be $6.”
American brothers there is a pastor here Needing your help from the heart Amen
I am glad to see this new post and to experience something from the other side of the world!
Eather those onion rings were cooked a little to long or they have some dirty oil
that oil is shot
Yum! Looking so delectable.
I'm from Chgo &
*I'd never season frozen ribs.*
I was afraid this was some Fusion Whi-Establishment Restaurant that cooked like a chain-restaurant & I hate I was right.
*You want authentic ribs? Look to* *the South or Westside of the city.* *Look for the Waft of Smoke & the FAMILIAR Glass & Aluminum Aquarium Smoker thru the restaurant's window.*
Look so good ❤️
It's impossible to taste a video, but I have questions about this place.
Those ribs were frozen, still had the membrane and were torched and dry as the desert
if this is chicagos best i feeel bad for chicago
Looks delicious. Now I want some BBQ.
Those end pieces from the rib, do the employees save them for a snack?
Knowing who to add the ingredients to make your ribs delicious and your cooking time to bring out the right flavor you’re looking for.the heart love understanding is there in the team that made it all happen.
Sorry but do ribs usually come to us frozn at butcher shops?
Yes everything at the modern butcher shop is broken down before it gets to the shop and most likley frozen. Restaurants shop at restaurant depot or another restaurant supply where the meats all pre frozen.
That is what I want for Christmas
man i feel like the just left all the fat on the briskets and said we will trim it at the end of the cook
yummy yummy yummy 😋😋😋
I wish Rodney Scott would allow you to do a Video. He’s a huge hit with his restaurants throughout the South!
You want some meat with that sauce.
Put this on the first 48. We just watched a murder 🫣
I’m salivating.
Love to watch your video
Хороший видос, неплохо под гречку с сосиской зашел.
That looked pretty amatuer to me. Come down to Texas and I'll show you how to do it the right way
東京にも出店してほしい❤❤❤
Oh trust me, I know Tokyo has far better food than this
working so dirty!!
burning those perfectly shaped onion rings really annoyed me!! I had high hopes
Chicago 😀
Sukses selalu...Salam dari Indonesia...
beef looks succulent. the greens are a nice touch. the ribs look way over cooked...way way overcooked.
My eyes 👀👁️ & opinion I would definitely also try the best baby back 🔙🔙 ribs in Chicago.
Corn syrup's finest barbecue sauce
🤤🤤🤤
Прикольно надо попробывать.😀
Испортили можно кетчуп подавать к столу отдельно . Если коптильня есть то можно и сделать в условиях домашних. Сложного не вижу. Соль,паприка, перец,корица этого полно. За мясом только ехать не везде в Магните есть ребрышки.
@@user-or4zu2cy6u томатные ребрышки 😁😋
@@user-or4zu2cy6u ты запятые нарочно игнорируешь?
nice libs. I determine dinar.
I just had lunch, but these beautiful, red ribs makes me hungry again. xD
Chicago is a very important unique spoke in the American culinary wheel where many unique wonders occur
No. It's not. Chicago is overhyped, overpriced crap. Trash city.
12:32 oil is too dark for fry anything
неужели то, что он обрезал потом выкидывают?!)
Нет конечно, просто сортировка на разные блюда и подачи.
I was stationed about an hour from KC in the early 90’s so I’ve seen brisket and ribs prepared many times. The skin on the bottom of the ribs is supposed to be removed not scored. It looks like they didn’t remove the fat cap off the brisket prior to smoking, and the slicing technique----crap! If this is typical of Chicago, I guess this is why they are not recognized as a bbq destination.
I agree. I was born in KC in the 50's. I've seen most of the famous pit masters work. None of them use any of the techniques in this video.
You can 100% score the membrane if you don't want to remove it. Hell you can leave it on too if you'd like.
Source: I've placed top 10 in over 20 BBQ compes for my ribs and have won three.
Also, you don't remove the fat cap from a brisket. You trim it to a 1/4". Or, just like the membrane on the ribs, you can leave it if you desire. All these "techniques" you've supposedly seen really sound like you just read about BBQ on some random blog. Go to Texas and tell them to remove the fat cap from brisket and watch how fast you get laughed out of the restaurant.
@@heavyq I don't read BBQ blogs. I think the techniques in this video work for a restaurant that has a lot of meat to smoke and people to feed. I'm aware the whole fat cap doesn't come off. All of this is opinion, just like yours. You talking down to me like I googled some info. tells me all I need to know about your award winning BBQ.
@@heavyq Been to Texas. Started from there in 1992. Removing the fat cap doesn’t mean every inch of fat. You’re being way too literal. It means the majority of the fat. A slight amount is left for flavor by cooking into it. Definitely not just some couch surfer watching bbq videos. It’s first hand knowledge. Sorry if that shatters your preconceived notion of myself.
🙏🙏🙏
😮😮😮😮😮 can’t be the best
I have a Smoke Daddy Smoker out of Waukegan, but probably no relation Great vid, That Brisket OMG!!!! 😍😍😍😍
You poor thing… that brisket looked like dog water
😋👍🏻
Que delícia, abriu até o apetite, maior vontade de comer!!!!!
Who sauces a brisket!
Nah pass looks dry
Check out green street smoked meats down the street
Damn they cleaning up with them ribs and brisket
Слюни сразу потекли фонтаном
The Midwest is different.
If they're in a freshly gentrified neighborhood, customers will think that's what ribs should look and taste like.
?
Lawd hammercy 😱🔥👍 looks delicious. What do you guys do with the trimmings off the brisket? Refry them? Bake them? Turn them into dog food?
That looks good to you??? Wow. Your bar is set pretty low....
Hawkeye Piece said the best ribs where at Adam's Ribs by Dearborn Street station.
Сначала выглядело как-то не очень, но результат оказался неплох.
Yet another reason to go to Chicago and to avoid their pizza-flavored casserole. I'm happy there are so many places other than that to try.
🤣😂🤣
This comment is dumb as hell.
@@damienlu7318 So, you must live in Chicago?
Chicago is trash. I live here....
Thaw
When "overcooked and burnt" counts as seasoning..
Fabulous, but I would much rather put my own sauce on than have it smother the food.
Кетчупом мажут до готовки,во время готовки и после готовки, может проще всё жарить и варить в кетчупе( там другой вкус чувствуется?).
Это не кетчуп.
smoke daddy соус, загугли
Not the best at all, sorry to be honest.
Chicago seems like an odd place to go for bbq. /shrug
thats why 80% of the comments on here are all in unison saying it looks like garbage.
@@itr0863 well, to be fair. Some of the best ribs I’ve ever had were in WA state. But. The company/owners were transplants from the south. You know you are gonna get good ribs when a 400 pound dude named bubba is in charge of smoking meats lol.
😋
Я ощущаю аромат этого мяса.
T3
Adams's Ribs? :-)
Hmm so yummy 🤤
Rings burnt, too? WTF?
Them burnt onion rings should not have left the kitchen looking like that.
😱💀
OMG WHO WANTS SOME RIBS NOW🙋
Если бы не Хайнц американцы умерли бы с голоду!::)))))
Where did you see heinz in this video
mines better..they only use like 30% luv when i use 100%
There’s a lot more to it than that. (Soul). It looks good. But either U have it or U do you have it or U don’t. That’s fast food. Respectfully. I’d try it. Wouldn’t copy a thing though. It’s fast food.
Cause their east coast
Все очень вкусно, но очень сильно черные , сильно закопченые... А это не очень полезно
😂🤣😂🤣😂🤣😂
It looks great and delicious and how much is it
There City people
Those baby back ribs looks absolutely delicious. We all can’t wait to see more similar content to come along.
Pork is forbidden. God will be angry with you and punish you severely after your death
Mertvichina