Ribs and Sausage on the 24" x 84" Lone Star Grillz trailer pit! 4K
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- Опубліковано 5 вер 2024
- This video displays the sheer capacity of the 24" x 84" Lone Star Grillz Trailer Pit. 18 slabs of ribs and 18 smoked sausages!
#dskigrillz #lonestargrillz #offsetsmoker
My most favorite video of yours, yet.
Thank you!!!
Very good explanation on how to cook the ribs sir well done 👏
Thank you.
Absolutely Awesome Smoker!!!
Man thats a beautiful smoker !!! Would love to do a cook of that size for a crowd. Good job that food looks great 👍
You always have some of the best finished shots! Last time I watched an episode I had to stop myself from chewing on my Ipad.
Lol!!! Thanks
🤣🤣🤣
Now That's What I'm Talkin About!! The use of the whole Grill.
You upgraded brother look nice
SIMPLE & TO THE POINT. LOOKS REALLY GOOD.
Wonderful looking rig...that's got to be fun to play with.
It is JW. Really a treat!!
That rig is a beast
Another great video - what a great smoker !!!!!
That’s awesome video. I just got my 24x40 with 24 vertical from LSG. Can’t wait the next smoking.
Congrats 🎉
Impressive all the Product came out Great. You make that look easy.
You might want to check out whole chuck roll for pulled beef. There around 28lbs and I see them cut them into 4 and 5 pieces to speed up cooks.
@@johnknapp6328 Thanks John! I’ll check it out. Sounds delicious.
I enjoy your videos and the cooking details. Another mouthwatering cook.👍
Thank you!
Like the color on those ribs Dski, sure they went over well at the event. I want to see you make your own sausage, home made is so much better, and you save a bundle in the long run. When you hang your own on them hooks the feeling is totally rewarding.
Never made my own sausage Tyrus. That would be rewarding. I need to do some research. Have a good weekend!
I need to take the time to learn how. I have a friend at work who makes his own sausage. It's delicious.
Great cook Dski.. Good to see the sausage hangers in action... Keep it up & u will break even
Lol! That’s the day I’m waiting on DeWayne. A few more gigs will hopefully get me close!
Great Cook Brother... Love the Content.. Keep up the good work 💪🏾💯
Ooh wee am I jealous! Love that trailer pit & the ribs looked amazing! Great video👍🏾
Thank you!
Man that’s a mean pit right there.
Thanks Richard!
As always, a darn good video and cook my guy 👍👍
I'm new I just came across this video today I like barbecue grills I like grilling you have a nice barbecue grill smoker
Man that is one heck of a smoker.....very nice
That's a mean trailer! Love the music during the intro as well.. Keep Smoking bro 💯
Looks amazing! Thanks for sharing! 👍
Wow that's looks great. 👍
My man. You got so many pits lol.
And here I'm just wanting the workhorse
Can vouch for that heavenly made its incredible. Actually most of their rubs are really good. I like the spicier ones
Wow those look delicious! All the ribs would last me a few years! I wish I could taste them 👍
Fantastic!
Thank you!
Product looks spectacular. 👌
Thank you!!
@@DskiGrillz Man those ribs and sausage looks outstanding. Save me about 3 slabs 😁
@@samuelgainey8336 LOL!!! Thanks
Looks damn good!! Keep it up!!
"Too much capacity" love it!!
“I don’t even need to test it, I know what it is about”......I need that type of confidence in my cooking
I agree with that.
Looks great!
Omg what a pit bro
Awesome!!!!!!
Thanks!!
I loved my LSG also but I'll be honest. You'd crap your pants if you saw a Shirley Fabrication in person. When I laid eyes on a Shirley and the little details in the build quality I sold both my LSG 24*40 and my Yoder.
Wow!!! I bet! I remember when making my decision looking at Shirley Fab. I bet that’s an awesome rig!!! Don’t make me question my purchase, My wife will kill me if I get another smoker…lol
@@DskiGrillz hahaha I know what you mean. My wife freaked out when I wanted the Shirley 2 years after getting the LSG. But once I drove her an hour away to someone that had one locally she saw exactly what I was talking about. The Shirlet bots overbuild everything. I don't even see how they make money with all extra details and extra material they use. Take for the example. My fenders wouldn't dent if I hit them with a sledge hammer. Heck the evenstainless shelf is thick thick material.
Looks good btw
Thanks Jerry!
Fun cook brother... 🍻
Thank you brother!
awesome
Hey brotha what brand of sausages are those?? Your whole setup looks amazing!!!
Earl Campbell Smoked Sausage. Beef and Pork.
👍 Good job
Looking good as usual. When can we expect a review of the 24x48 charcoal grill on the otherside of the trailer?
I’ve already shot a video where I did an up close look but haven’t shot a cooking video yet. I will post the up close sometime this week. Great question. Been tied up with the 1975 Workhorse Pits the last few weeks.
@@DskiGrillz That's understandable. So many cool toys, so little time. :)
The ribs looks good
Fantastic job Dski!!! I might have missed it in the video but what wood did you choose?
I used post oak and pecan. The blend was amazing! Thanks for checking out the video.
Great content.. Do you like Lone Star better than the Olde Hickory.. from a flavor perspective?
Lonestar may be a little bit more smokey than the ole hickory pits but not by much. Both grills are awesome and put out great final products.
Hooooooollllllldddd up. Didnt you just get a workhorse last week? What you up to!?
Like your video I would like to know you have anything about beef ribs
Thank you. Here’s a video I did a few years back on beef ribs. I hope you enjoy it! ua-cam.com/video/rXjlh3FZoG0/v-deo.html
Love your cooking, what kind sausages did you smoke?
Earl Campbell brand sausage. I bought a mix of beef and pork. Thanks for checking out the video.
Hey Dea., most people put the butter and brown sugar down 1st and put the meat side down on top of it.
I noticed you put the butter and sugar on the back side of the ribs.
What is your theory behind this?
(* Saw you Saturday but didn’t get to speak🙏🏼 *)
Hey Rev,
By placing the butter and brown sugar on the backside, it penetrates the back of the ribs then as its heated, oozes down to the top side. This gives you flavor thru and thru on the ribs! Sorry I didn’t see you!
😋 delicious
love it
Is that a custom made rig? How much did it run you?
Sorry for the late respones...right at 20k
A big cooker like that requires roller skates, and some water. ;-)
great video as always. meat looks delicious. would love to see a video of how you serve them up or package them for catering event. do you cut them or drop them off whole.
For events I cut them prior to serving. If the event is on a large scale I will cook them, let them rest and vacuum seal them for freshness. The day of the event I will load them in foil trays to reheat then cut them for serving. Hope this helps.
How do you store ribs/sausage 8f the event is the next day? What's that process?
@@fisherofmen9941 I store the meat on a foil tray with a lid the night before. The next day I put them in the trailer and transport to the event. Once on-site I fire up the smoker a few hours in advance and reheat at around 225 to 250!with the lids still closed. Hope this helps.
Love your sprayer. What brand is that?
I bought it from Amazon, check it out.
www.amazon.com/Agri-Pro-Enterprises-Iowa-751374834011/dp/B003IL6CSM/ref=sr_1_10?crid=3TDM5VECA26OV&keywords=bbq+sprayer+bottle+for+smoker&qid=1660407353&sprefix=bbq+sprayer%2Caps%2C95&sr=8-10
I have a 500 gallon pit similar to your but I could barely get the smoker flavor I want. I have smoked with oak, cherry, apple ,hickory.I was told that these smokers don't produce a ton of smoke flavor like a 1000g offset. what do u think?
@@steelcitybullyz1726 I haven’t experienced a lack of smoke flavor and wish I had a 1,000 gallon to compare to. What treat it must be to cook on that baby!
@@DskiGrillz yeah I wish I had one to lol. GOALS. great videos fam.
Good day young man. Any thoughts about pellet smokers? I’m leaning toward the Traeger timberline XL mainly for the ease of set the temp and let it go. Please reply pros/cons in your opinion.
Hello Lois. I have very little expertise in pellet smokers but many of my friends own Rec Tec grills and aware by them being the best. I will do some research and see what I find though. I’m wanting a pellet smoker my self for ease of use but it’s definitely not in the near future.
@@DskiGrillz Smokefire. The flavor it puts out tops anything on the market. I’ve had food off Traegers, Louisiana, Pit Boss, Green Mountain (have one) and Smokefire. The Weber tops all in flavor
@@DskiGrillz Smokefire. The flavor it puts out tops anything on the market. I’ve had food off Traegers, Louisiana, Pit Boss, Green Mountain (have one) and Smokefire. The Weber tops all in flavor
where did you get the spritzer?
I didn't see the exact one but I purchased from Amazon and this one looks very similar. www.amazon.com/Beewarm-Sprayer-33-82-Ounce-Cleaning-Solutions/dp/B07Q7ZH16M/ref=sr_1_28?crid=2IQ9MOK27XC2Y&keywords=bbq+spritzer+sprayer&qid=1655658714&sprefix=BBQ+spritz%2Caps%2C106&sr=8-28
Alot of work
🔥
Love your technique.
Been smoking for ever but still learning.
How do you reheat after ribs are ready to serve?
Thanks. I generally use 21"x13" foil trays and with the ribs already cut , I cover them and get the smoker up to 250- to 300 degrees. They turn out nicely that way and right before serving I remove the lids and let the smoke roll over them one final time! Good stuff!!
Thanks cook for my family nothing big. But friends want me to cook for them.
Nice to know you don't hold you cards close to you. Thanks for teaching.
Looks great! What temp did you cook the ribs at?
Between 225 and 250 the entire cook.
😎😎
👍🏾👍🏾👍🏾
how many people did that feed?
About 75 to 80 people. Thanks for checking out the video
Nice grill..food look great...where did you get those silver pans or trays
I believe my wife picked them up at a store called “Home Goods” if not, I believe they are stocked at Walmart as well.
@@DskiGrillz thank you for responding..
@@DskiGrillz how many grills or smokers do you have
@@michaelanderson1449 I have 11 grills/smokers. I believe I’m finally done..lol
@@DskiGrillz I have 8 I was going to buy another last week..my wife said NO..I told her let make a deal u buy no more shoes I want buy another grill...lololol
Do you still have your old hickory
Yes. Made six slabs of ribs and 18 smoked sausages last night on it. I will post a cook on the ole hickory soon.
@@DskiGrillz I have had the old hickory JW for a year now it has taken my bar b q to another level
It just makes me laugh when I see the capacity of that rig. You didn’t even use the grill or the warming cabinet. You could feed an army with that thing.
I know...It's crazy! I had a large catering event this past Thursday and we able to get sixteen 23 x 13" trays in the vertical smoker. I also got three more trays in the warming oven. This trailer is stocked with capacity!. Happy Fathers Day!
What do you spritz with, if you don't mind me asking
Apple Cider Vinegar and water. Trade secret 🤫
@@DskiGrillz thank you, I always here, but have never used it lol
What’s your spritz D?
For ribs I use a mix of water, apple juice and apple cider vinegar. Thanks for checking out the video Cliff.
I'm a backyard cooker that's for commercial cooking lol
Is there a taste difference in food that is cooked on a reverse flow vs an offset?
I couldn’t say as I’ve never cooked on a reverse flow smoker. I’ve heard great things from them though. Hopefully someone will chime in that has experienced both. Great question!
@@DskiGrillz thanks for the reply
What kind of ribs were those?
St. Louis Style...
How many ribs can 18 racks feed roughly
Around 72-75. Figure 4 people per slab to be on the safe side.
@@DskiGrillz is that like 3 bones per person?
@@MrIowahawks77 That’s correct. Of course some people eat more but it will generally even out since some eat less.
How can i buy this big grill
Lonestargrillz.com is where I purchased it from.
I like ribs on the bone.. not falling off
I agree. Getting that perfect bite is what it’s all about! Thanks for checking out the video.
Do you cater ?
Yes… That’s the reason for the large cooks. Thanks for checking out the video.
@@DskiGrillz amazing work my friend. How do you do this all alone. That’s tone of work. I do it on the side it’s super intensive work
@@MrIowahawks77 I agree. I sometimes get extremely beat down after these types of cooks but I truly enjoy it so I push on..Thanks as always for checking out the video!
@@DskiGrillz you do such an amazing job and inspire me
To keep trying to get bigger and better. Thank you for always sharing your videos. Do you still use your ole hickory. Did a graduation a week ago. I was tired for a week after
@@MrIowahawks77 I haven’t used it in months now. I have to slow down and give it some love. It’s a wonderful smoker. I’ve been really caught up with the offset smokers as of late.
Why making so much meat? You can never eat that with your family?
It’s for a catering event for 300 people!! Lots of work…I was very tired afterwards.
What kind of sausages are those?
Earl Campbell beef and pork smoked sausage. I bought a mix of both.