When I was in undergrad I used to cook these in place of ribs or steak. The struggle was real but I learned to ball on a budget. I was in college before UA-cam so these kids nowadays have a gem.
Thank you so much for your kind words and blessings! I’m so glad you enjoyed the video-it means a lot to us to share moments of family and food. Sending blessings your way from our family to yours!
Imma be doing neck bones on the grill next week. Glad I found this video. I was tracking right and you gave me more confidence. Might have to add some ox tails to the mix. Thanks!
No question, the neck bones came out amazing. I only have one issue, especially because you're raising young men who obviously love and look up to you. No hats in the house, and definitely not at the dinner table. I'm not coming for you at all, just man to man. Our boys learn by what we show them . I love your channel and will continue to follow you, peace as blessings 🙌🏾
Question, why did you NOT use the juice from the neckbones when placing them in the oven? You would think this would create even more flavor. 2 👍🏾⬆️ to this cook...
Thank you for your great question! I used water instead of neck bone juice to balance the flavors, avoid excess grease, and create a tenderizing steam environment by retaining moisture during the cooking process. While neck bone juice can add flavor, it might overpower the seasonings or make the dish too greasy. That said, neck bone juice could be reduced into a sauce or incorporated into a broth for another layer of flavor. Your idea to use the juices is intriguing, and I may experiment with it in a future cook. Thanks for the feedback! 🙌
Thanks for watching! I’ve used the Minion Method, and it’s a great tool for steady temperature control and extending coal life, especially for cooks over 3 hours. It does have some challenges, like managing initial temperature spikes and ash buildup, but it’s definitely a reliable technique to have in the grilling toolbox!
Thanks! Yes, I’ve definitely heard of the Slow ’N Sear-it’s a well-designed accessory for the Weber Kettle that makes two-zone cooking and smoking easier. While it’s at a higher price point, I like to show techniques that don’t require additional tools so folks can still achieve great results with just their grill. That said, I definitely see the value in using accessories like this, and it’s always fun to explore different tools and techniques to take grilling to the next level!
I'm really enjoying this apron! Dalstrong sent me their Desert Drifter Chef's Apron to try out, and after using it for several cooks, I can confidently say it’s functional, comfortable, and looks fantastic. If you're interested in checking it out, here's the link: dalstrong.com/products/heavy-duty-waxed-canvas-professional-chefs-kitchen-apron-brown-dalstrong?ref=jembaece
Yes, the indirect method works great for turkey too! Set up your Weber kettle with coals and wood chunks on one side and a drip pan under the turkey. Keep the grill temperature at 325°F-350°F and cook for about 15 minutes per pound, checking that the breast reaches 165°F and thighs hit 175°F. Brining or seasoning beforehand can enhance flavor and moisture. Let me know if you have any questions!
Beautiful neck bones. Cook too perfection. Perfect color not too much seasoning. You took your time. Salute
Appreciate you, thanks for watching! 🙏🏾
When I was in undergrad I used to cook these in place of ribs or steak. The struggle was real but I learned to ball on a budget. I was in college before UA-cam so these kids nowadays have a gem.
Thanks. Appreciate you!
Greetings from Chicago. Great family oriented wholesome video. ❤Doesn't get any better. Family and food. God bless you and your family.
Thank you so much for your kind words and blessings! I’m so glad you enjoyed the video-it means a lot to us to share moments of family and food. Sending blessings your way from our family to yours!
Imma be doing neck bones on the grill next week. Glad I found this video. I was tracking right and you gave me more confidence. Might have to add some ox tails to the mix. Thanks!
My pleasure. Sounds good! Let me know how it goes. Some oxtails cooked in a similar fashion sounds delicious.
I tried the pork neckbones and it was amazing, thanks so much for the recipe
My pleasure. Glad you enjoyed them! 🔥
Never had neckbones on the grill, I will most definitely try it because it looks so delicious 🤤
Sounds good! Gotta let me know how they turn out.
Bro, thanks for the idea, I never thought about rolling smoke on some young pork neck bones. H-town salutes you, great job
Thanks. Appreciate you brother!
Good video, just came across your videos. I always took the long routo cook neckbones. Now i know a better way. Thanks.
Appreciate you checking out the channel! Glad it helped.
Yum!! I will definitely try this.
Appreciate you! Let me know how they turn out.
Oh yeah ! Ready for this one :)
That’s a great video brother great teaching lessons
Thanks! Appreciate you, brother!
Looks good, never had the pleasure of pork neg bones. Another job well done bro
Thanks. Appreciate you brother! Let me know when you decide to give those neck bones a try.
Your videos be on point bro …. Very informative… I like the quiz part
Appreciate you, brother!
No question, the neck bones came out amazing. I only have one issue, especially because you're raising young men who obviously love and look up to you. No hats in the house, and definitely not at the dinner table. I'm not coming for you at all, just man to man. Our boys learn by what we show them . I love your channel and will continue to follow you, peace as blessings 🙌🏾
Appreciate your perspective! Thanks for sharing.
Question, why did you NOT use the juice from the neckbones when placing them in the oven? You would think this would create even more flavor. 2 👍🏾⬆️ to this cook...
Thank you for your great question! I used water instead of neck bone juice to balance the flavors, avoid excess grease, and create a tenderizing steam environment by retaining moisture during the cooking process. While neck bone juice can add flavor, it might overpower the seasonings or make the dish too greasy. That said, neck bone juice could be reduced into a sauce or incorporated into a broth for another layer of flavor. Your idea to use the juices is intriguing, and I may experiment with it in a future cook. Thanks for the feedback! 🙌
I was thinking about grilling some neckbones but I am now lol..💯
Sounds good! Gotta let me know how they turn out. 👍🏾
Great video, but have you ever tried to use the minion method? That’s a great temperature control method as well and your coals last longer! 👍🏾
Thanks for watching! I’ve used the Minion Method, and it’s a great tool for steady temperature control and extending coal life, especially for cooks over 3 hours. It does have some challenges, like managing initial temperature spikes and ash buildup, but it’s definitely a reliable technique to have in the grilling toolbox!
Looks good! I use the slow n sear insert in my weber kettle. Heard of it?
Thanks! Yes, I’ve definitely heard of the Slow ’N Sear-it’s a well-designed accessory for the Weber Kettle that makes two-zone cooking and smoking easier. While it’s at a higher price point, I like to show techniques that don’t require additional tools so folks can still achieve great results with just their grill. That said, I definitely see the value in using accessories like this, and it’s always fun to explore different tools and techniques to take grilling to the next level!
🔥🔥🔥
Thanks. Appreciate you!
Bro, where did you get your BBQ apron. 👍🏽
I'm really enjoying this apron! Dalstrong sent me their Desert Drifter Chef's Apron to try out, and after using it for several cooks, I can confidently say it’s functional, comfortable, and looks fantastic. If you're interested in checking it out, here's the link: dalstrong.com/products/heavy-duty-waxed-canvas-professional-chefs-kitchen-apron-brown-dalstrong?ref=jembaece
Would this work for a turkey?
Yes, the indirect method works great for turkey too! Set up your Weber kettle with coals and wood chunks on one side and a drip pan under the turkey. Keep the grill temperature at 325°F-350°F and cook for about 15 minutes per pound, checking that the breast reaches 165°F and thighs hit 175°F. Brining or seasoning beforehand can enhance flavor and moisture. Let me know if you have any questions!
I have a feeling that pork neckbones are going to shoot up in price, just like pork steaks.
Hopefully, these meat prices stabilize soon.