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How To Smoke Meat Without A Smoker? - Smokin' Wedgie
 
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To Buy the Smokin' Wedgie go to http://bbqpelletsonline.com/index.php/pellet-wedgie-samples Coupon Code: "JACK10" for 10% off Jack's motto is "Do God's work and He will do your work!" Get the JAKATAK app FREE for iPhone/iPad: https://goo.gl/WeupOL Android Phones/Tablets: https://goo.gl/gjuEXv Cooking With Jack - http://youtube.com/jakatak69 Jack on the Go - http://youtube.com/jackonthego Facebook Page: http://Facebook.com/CookingWithJack Jack's online recipe library: http://CookingwithJack.com Jack's sauces at: http://TheBestSauces.com WING WARS: http://goo.gl/Lk3QMc BURGER WARS: http://goo.gl/SPsG4 TACO WARS: http://goo.gl/R1K0Q PIZZA WARS: http://goo.gl/yPS1A G+ Page: http://goo.gl/4Dblz0 Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
Views: 27832 Cooking With Jack Show
Prosciutto Style Ham | Steve Lamb
 
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Make your own prosciutto ham with a chump joint of pork. It's easy and will save you £££s. It just takes 3 months instead of a year for normal prosciutto. - - - RELATED LINKS • Why not join Steven and learn more about smoking and curing at our Cookery School? Meat Curing and Smoking (practical): http://www.rivercottage.net/shop/product/meat_curing_and_smoking_practical Meat Curing & Smoking: http://www.rivercottage.net/shop/product/meat-curing-and-smoking-demostration Pig in a Day: http://www.rivercottage.net/shop/product/pig_in_a_day_in_the_farmhouse - - - OTHER LINKS River Cottage Food Tube | http://goo.gl/6h0EVn Subscribe to RC Food Tube | http://goo.gl/rBStgl Twitter | http://goo.gl/zARSSh Facebook | http://goo.gl/Db79S9 More RC recipes | http://www.rivercottage.net/
Views: 579305 River Cottage
Hicks' World Champion Smoked Meats - PRODUCT DETAILS - (2 of 5)
 
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Hicks' World Champion Smoked Meats (2 of 5) video outlining the quality and style of Darrell "Big Un" Hicks and his style of creating incredible BBQ. With over 30 years of experience, Darrell shares the good times, the championships and the way in which you can become a World Champion BBQ expert yourself.
Views: 358 ccsbbq
Barbecue Smoker Basics
 
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This is one of our all-time most popular videos. Ever go to a barbecue restaurant and get meat that's so tender and juicy it literally falls off the bone? Ever wonder how they do that? Mark has a long family history of smoking expertise and shares his secrets of the smoker and how to create slow-smoked, melt-in-your-mouth BBQ, like his Smoked Sweet Pork Ribs: https://youtu.be/3Mo77TQniaY
Views: 343031 How2Heroes
Smoked Meats: 101 Safe Internal Cooking Temperature
 
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https://meatgistics.waltonsinc.com/topic/792/smoked-meats-101-safe-internal-cooking-temperatures https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index Why Cook To A Specific Temperature? Roughly 1 in 6 U.S. citizens will suffer from some form of a foodborne illness every year according to the CDC. There are many reasons for this but one good way to prevent this from happening is to cook your meats to the FDA recommended internal cooking temperature. Reaching this temperature will kill off harmful germs and spores associated with that meat type and form. What Are The Safe Internal Temperatures? For Beef, Pork, Veal and Lamb you want to cook entire pieces like steaks, chops or roasts up to 145° and cook any ground product like hamburger or ground beef up to 160°. The reasoning for this is that the center of something like a steak has been protected from being introduced to harmful bacteria by the meat on the outside, as soon as you grind that up you are potentially exposing all of it to the bacteria. For Poultry, like chicken and turkey, you want to cook your meat until the internal temperature is 165°. This includes all cuts of poultry including the breast, legs, wings, and ground meat. This is going to kill off a large number of harmful bacteria including E. Coli, Salmonella and Staphylococcus amongst other. For Fish, including shellfish, the safe internal temperature is also 145°. There are obviously some exceptions to this like sushi and sashimi but those are made safe in other ways, mostly freezing it to a temperature that will kill any parasites that are living within the fish. How Can You Monitor This? The best way to ensure you are cooking your meat to the correct internal temperature is to use a digital probe thermometer. The Grilleye Pro Plus Thermometer makes monitoring your foods internal temperature easy, with this system you leave the probe in the meat through the cooking process. It communicates the temperature back to the base of the unit that sits outside the smoker or grill and this one will communicate that information back to your smartphone so you don’t even have to be able to see the base unit to monitor the temperature. Walton's Learning Center: https://wltns.link/learningcenter Meatgistics Community: https://wltns.link/meatgistics WaltonsTV YouTube: https://wltns.link/waltonstv Walton's Facebook: https://wltns.link/facebook Walton's Twitter: https://wltns.link/twitter Walton's Instagram: https://wltns.link/instagram Walton's Pinterest: https://wltns.link/pinterest
Views: 116 Walton's Inc.
How to make Beef Jerky on a smoker
 
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This video shows how I made my smoked beef jerky on an upright propane smoker. I have my own recipe that you can find at my website with a printable version of the recipe. I think you will really love it. It has a little heat and a little sweet. https://southernfoodjunkie.com/recipe/marinade-smoked-beef-jerky/. Make sure to leave us a comment and a thumbs up if you tried our Smoked Beef Jerky recipe, we would really love to hear from you. Did you know that you can help support our channel for FREE? Just do your normal online shopping by using our links and we will receive a small commission from anything you purchase! ******************************************************************** Do you want to visit one of our favorite places to go, Pigeon Forge, TN. We personally use Trip Advisor to rate hotels, restaurants, and to book trips. To book a trip to Pigeon Forge, TN Trip Advisor here: http://www.dpbolvw.net/click-8252559-11303609 Johnny Apple Peeler by Victorio http://amzn.to/2xt4mYz We have used this tool extensively in our kitchen. From peeling apples for the kids or potatoes to making curly fries. When the twins were born, we used this to peel 5 bushes of pears to make homemade baby food. Swissmar Borner Mandoline V Slicer http://amzn.to/2EfId1H This is a product that I use quite a bit. It will slice up potatoes, Onions, carrots, bell pepper, etc in a quick minute. D’Vash Date Nectar https://www.dvashorganics.com/ Use coupon code DVASHSOUTHERNFOODJUNKIE to receive 15% off your entire purchase. This is awesome stuff. Can use as a honey or sugar sub. Reminds me a little of molasses. I use on chicken, in homemade ice cream, and to drizzle on salad. The Great Scrape Ultimate BBQ Tool http://amzn.to/2xteJeO If you love grilling Products I use and Love: out, this tool is awesome. We did a review on this tool and I simply love it. I would not risk my family's safety from the wire bristle brushes no more. Ninja 4 in 1 cook system http://amzn.to/2xt1RFu We love this unit. I have a video where I cook chicken noodle soup in the one that I have. I love the feature where you set a cook time and it finishes and turns on to warm. You can also brown meat in this or bake in it. Cajun Injector Batter Pro http://amzn.to/2xX16pN I have had one of these for awhile now. I actually got it for a present for Christmas one year. I love this thing. If you deep fry chicken, fish, or vegetables that need to be breaded, this thing is the ticket. Kitchenaid Blender http://amzn.to/2xt4LtX I debated for a while between this unit and the more expensive Vitamix blenders. Although I have never used a Vitamix, this one has been very solid for me. I use it to blend soups a good bit. Especially when I make potato soup. Never had an issue with it. Ninja Blender http://amzn.to/2xt1Q4l This was another item that I did a lot of research on. I was trying to decide between the Magic Bullet and this. I ended up going with this and to this day, I am still very satisfied with my purchase. It blends really great. Does what I need it to do. Great for smoothies where you don’t have to drag the blender out and can drink out of the same cup. Social media profiles Southern Food Junkie’s Blog www.southernfoodjunkie.com Follow us on Social Media: Roku Channel: https://channelstore.roku.com/details/233255/southern-food-junkie Facebook: https://www.facebook.com/Southern-Food-Junkie-1565357580427940/ Instagram: https://www.instagram.com/southernfoodjunk/?hl=en Twitter: https://twitter.com/Southrnfoodjunk Google +: https://plus.google.com/b/101052161800513873850/?pageId=1010521618005138738 LinkedIn: https://www.linkedin.com/in/ronnie-williams-a6511754/ Music provided from audionautix.com #smokedjerky #howtosmokejerky #howtomakejerky
Views: 26345 Southern Food Junkie
How to Make Smoked Brisket
 
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https://meatgistics.waltonsinc.com/topic/466/how-to-make-homemade-smoked-brisket Brisket is the lower chest of a beef. It is a heavily used muscle so if you do not cook it correctly it can be very tough, however when seasoned and cooked correctly it is a great cut of beef. Brisket is most often smoked in the U.S. but it can also be boiled or roasted. Here at Walton’s, we think the only way to do it right is to smoke it! In a whole entire Brisket, there are actually two cuts of meat. First is the Brisket Flat and second is the Brisket Point. A Brisket Flat is typically thinner and leaner, but has a nice fat cap to it. This is what is typically viewed and desired for brisket. The Brisket Point is thicker, fattier, and more marbled fat. Brisket Points are great for making burnt ends but not the sliced brisket that many people think of at the initial word and thought of brisket. Cook times will be long. Typically at least 8 hours and sometimes up to 14 or more hours. Cook times are long because we are not just cooking to 160 degrees like many other meat products. We want to cook up to an internal temperature of around 190 to 200 degrees. This is going to help breakdown the tough muscle fibers, collagen, connective tissue, and fat to make a more tender meat product. When we cook for that long and up to a higher temperature, moisture control and creating a juicy final product becomes more difficult. This is a common point of failure for many people smoking briskets. The way to ensure you end up with a juicy and tender final product is to use a marinade, and particularly one that includes sodium phosphate to help with moisture retention. Using phosphates will greatly increase the final yield and juiciness of the brisket. Our favorite option for a brisket marinade and seasoning, which also contains phosphates, is the Pa’s Black Bull Marinade from Excalibur Seasoning. Hands-down, this is the best brisket seasoning out there. Mix .9 lb of seasoning with 24 oz of water and place in a food safe container with your brisket and marinade for at least 12 hours. For best results vacuum pack your brisket with the marinade, this will help your marinade penetrate deeper into the meat. Mix 1.4 oz of seasoning into 14 oz of water until fully dissolved and inject all of the solution into your brisket making sure that you do so evenly throughout the entire cut. The other way to do this is to mix up the entire bag with a gallon of water and inject as much as the brisket will take and then use the rest of the solution to marinate the brisket in overnight. With a seasoning like this you are not going to overseason it by injecting as much of the solution as the brisket will take. Once you are done injecting you should vacuum pack your brisket with any additional solution you have and let it sit in the refrigerator overnight. Once you are done injecting you should vacuum pack your brisket with any additional solution you have and let it sit in the refrigerator overnight. Walton's Learning Center: https://meatgistics.waltonsinc.com/category/13/waltons-learning-center Meatgistics Community: https://meatgistics.waltonsinc.com WaltonsTV YouTube: https://www.youtube.com/user/WaltonsTV Walton's Facebook: https://www.facebook.com/WaltonsInc/ Walton's Twitter: https://twitter.com/waltonsinc Walton's Instagram: https://www.instagram.com/waltonsinc/ Walton's Pinterest: https://www.pinterest.com/waltonsinc/
Views: 4963 Walton's Inc.
Smoking Meat Week: Smoking 101
 
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Karl Engel, head chef at Pigcasso BBQ in Tulsa, gives us the lowdown on the basics of smoking meat.
Views: 415590 Art of Manliness
Make your own "Cold Smoke System"
 
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Here's a truly great tip on how to create your old "cold smoke" system for cold smoking meats, fish, dairy, garlic - you name it! Large external cold smoke set-ups are pricey, even the smaller solutions still cost a decent amount, but what if we told you you may have the equipment already at home to make this yourself? Follow our simple tutorial and you too will soon be creating amazing produce and there really will be no going back. CREDITS: Frost Waltz by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100516 Artist: http://incompetech.com/ Summer Smile by Silent Partner
Views: 94285 David Hughes
Smoked Pastrami on the Big Green Egg (curing-to-smoking instructions)
 
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End-to-end instructional video of how to cook smoked pastrami. From the curing process to the finished smoked product. Pastrami Brine Recipe: http://www.flamingroosterbbq.com/index.php/recipes/green-egg-recipes/big-green-egg-rubs/recipe/76-brine-for-pastrami/89-big-green-egg-ribs Pastrami Rub Recipe: http://www.flamingroosterbbq.com/index.php/recipes/green-egg-recipes/big-green-egg-rubs/recipe/75-pastrami-rub/95-big-green-egg-rubs
Views: 103629 FlamingRoosterBBQ
The Sausage Maker - Instacure #1 For Smoking, Drying & Curing Meats
 
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When uncooked meats are exposed to temperatures above 40 degrees for any length of time the risk of it harboring pathogenic bacteria can escalate quickly. That’s not usually not a problem as you’ll probably grill or otherwise cook them to a safe temperature that will kill any bacteria shortly after you take them out of refrigeration. But, if you’re smoking, curing or drying any type of meat product, the extended length of time in the danger zone between refrigeration and being fully cooked leaves the opportunity for deadly bacterias including the varieties that cause botulism to multiply - FAST. Let’s talk about our first type of cure - Instacure #1. It contains a small amount of sodium nitrate infused into a purified salt. Because a tiny amount goes a long way, having it mixed into the salt allows more uniform mixing of the cure throughout the meat product. We also add an FDA approved food coloring to help you distinguish the product from regular table salt. Our Sausage Maker Instacure #1 is a simple way to ensure safety when smoking sausages, bacon or fish, as well as dehydrating or smoking jerkies. It’ll also help the meat develop that awesome deep-red color when it reacts with the smoke. It’s that fresh from the smokehouse color that you just can’t fake. Want to know more? Call us at 1-888-490-8525 or visit us online at sausagemaker.com
Views: 1801 The Sausage Maker
Buying Best BBQ Meats Grand Champion Harry Soo Brisket KCBS Smoker Ribs Charcoal Tasty Recipes
 
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One of the most common questions I get is how do you buy the best BBQ meat. In this video, I take you on a shopping trip to show you what I look for when I buy meats for competition and my classes. Click "SHOW MORE" for all the information links. Harry covers what he looks for when buying KCBS contest meats of chicken, ribs, pork butt, brisket. Included is how to pick ribeye steaks for SCA contests - VIDEOS – How to cook competition brisket - https://youtu.be/Uo7ocTu9olc How to cook Hot-n-Fast competition brisket – How to cook competition ribs - https://youtu.be/ua1LQ9DSgOI How to cook competition chicken - https://youtu.be/VC8fdTsj_jY How to inject competition pork - https://www.youtube.com/edit?o=U&video_id=CoICN1p2hH4 - PRODUCTS – Buy BBQ Gear on Amazon that Harry likes: https://tinyurl.com/yb9o526a Harry's rubs and sauce on Amazon: https://tinyurl.com/lqh5mdn Knife sharpener https://www.amazon.com/gp/product/B00... Harry Chicken Rub - https://www.amazon.com/Pitmaster-Harr... Jealous Devil Charcoal https://www.amazon.com/Jealous-Devil-... Instafire https://www.amazon.com/Instafire-Gran... Weber Smokey Mountain 22 https://www.amazon.com/Weber-731001-M... Charcoal Summit Pan https://www.amazon.com/gp/product/B01... Hog sprayer http://www.showstopperequipment.com/g... - LINKS – Harry’s website w 200 recipe: http://www.slapyodaddybbq.com/ Harry's BBQ class info: http://www.slapyodaddybbq.com/classes-2/ Harry's rub and sauce on his website: http://www.slapyodaddybbq.com/store/ Why you don't wash your meat http://nutritionfacts.org/2014/01/28/... Thermoworks thermometers used in video: https://tinyurl.com/ycsluppm Charcoal Harry likes: https://tinyurl.com/y7kfaply Why you don't wash your meat http://nutritionfacts.org/2014/01/28/... - MY SOCIAL MEDIA – Youtube - https://tinyurl.com/l6guzzz Facebook Slap Yo Daddy BBQ - https://tinyurl.com/lh3r4l2 Facebook Harry Soo - https://tinyurl.com/msgn2jh Twitter - @slapyodaddybq Instagram - https://tinyurl.com/k4eaya4 Printerest - https://tinyurl.com/k34kgq6 Food Gawker - https://tinyurl.com/klnclwu LinkedIn - https://www.linkedin.com/in/harry-soo... Yelp - https://www.yelp.com/biz/slap-yo-dadd... New Here? Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories. On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal. On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 27 Grand Championships. I've personally taught 200+ classes and trained 3,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, Canada, and Hawaii. I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes; as well as interviews and stories.
Views: 12800 Harry Soo
Smoked Beef Jerky Recipe
 
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I show you how to make homemade beef jerky on the Big Chief electric smoker. The recipe is in the description below. T-ROY's Homemade Beef Jerky Recipe 2 lbs Beef Eye of Round sliced 1/4 inch thick 1 cup Dr Pepper 1/4 cup Soy Sauce 1/4 cup Water 2 Tbsp Brown Sugar 1 Tbsp Red Pepper Flakes 2 tsp Black Pepper 1/2 tsp Lawry's Season Salt 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1/4 tsp Srirachi seasoning powder Note: If cooking jerky in your oven or dehydrator, add a capful of concentrated liquid smoke flavoring into the marinade! Combine all ingredients into a marinating bag or container. Marinate in fridge for 24 hours. Remove jerky slices from marinade and dry both sides of each slice. Place jerky slices into your smoker and cook for approximately 5 hours or until jerky is done to your liking. ==================================================== Amazon Store for T-ROY COOKS https://www.amazon.com/shop/t-roycooks Big Chief Front Load Smoker https://amzn.to/2B9JxDc ============================================= Click here if you are interested in supporting T-ROY COOKS http://www.paypal.me/TroyCooks Thank you very much for the support!!! ============================================== Follow T-ROY COOKS on Social Media: Facebook: https://www.facebook.com/TroyCooksGoodFood Twitter: https://twitter.com/T_ROY_COOKS Instagram: https://www.instagram.com/troy_cooks/ Website: http://www.TroyCooks.com Music: T-ROY COOKS Theme song and Outro are owned & Copyrighted by Troy Smith. Use is forbidden without prior consent from Troy Smith. Written by: Troy Smith and Nick Tornatore Performed by: Nick Tornatore DISCLAIMER: This video description contains some affiliate links, which means that if you click on one of the product links and buy, I will receive a small commission. This helps support T-ROY COOKS and allows me to continue to make videos like this. Thank you for the support!
Views: 7339 T-ROY COOKS
Smoked Meat with Jef - Prepping for 2017
 
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Stay tuned for a new round of recipient, product reviews and maybe a new smoker build.
Views: 1213 SmokedMeatWithJef
Sausage  Drying Smoking Machine,Meat Smoker Machines,Fish Smoking Oven
 
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Smoke Oven Machine can make smoked chicken, duck, bacon, tofu, Sausages, Meats And Smoked salmon etc. baking, drying,color molding. smoked good color, taste better. email: [email protected] call: +8618539931566 website:http://www.slaughterm.com/tuzaiji/Product/Poultry_Deep_Processing/308.html
Views: 984 Ella F
Stovetop Smoked Spare Ribs (How To)
 
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An inexpensive and easy way to smoke meats in your kitchen! I'll explain this technique and what you need step-by-step. BBQ RIBS!!! Hickory Smoking Pellets: http://www.amazon.com/gp/product/B000NV9FQG/ref=as_li_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B000NV9FQG&link_code=as3&tag=babb0f-20&linkId=QJFNG7BZMD7JOPI2 Stovetop smoker: http://www.amazon.com/gp/product/B0002HSF9Y/ref=as_li_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B0002HSF9Y&link_code=as3&tag=babb0f-20&linkId=CYTCBPMO2V6DOBUX
Views: 47208 Ballistic BBQ
Smoked Pork Loin - How to Smoke a TENDER & JUICY Pork Loin - The Wolfe Pit
 
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BBQ, grilled or smoked pork of any kind is amazing and easy to make! Whether it’s Eastern North Carolina chopped pork with a tangy and spicy vinegar pepper sauce with cole slaw, or slow smoked pork shoulder for pulled pork with a sweet and tangy BBQ sauce, or fall off the bone smoked BBQ ribs, spare ribs or baby back ribs served with a dry rub or a sticky barbecue sauce, or grilled moist and tender pork chops, or country style ribs. But one of my favorite types of pork BBQ is slow smoked smoked pork loin on a BBQ grill or smoker! Slice it thin, pile it high with cole slaw, vidalia onions, pickles, BBQ sauce or whatever you want to put on it and it’s moist, tender and delicious! In this cooking video I will show you how to make the best BBQ pork loin ever. Moist, tender, smoky and delicious! Help support The Wolfe Pit....become a Patron! https://www.patreon.com/TheWolfePit Social Media Links: Website - https://TheWolfePit.Com Facebook: https://www.facebook.com/groups/381019335339668/ Twitter: https://twitter.com/TheWolfePit Instagram: https://www.instagram.com/thewolfepit/ Website: http://www.thewolfepit.com "Broken Reality" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ As most of you already know my local Dollar Tree, Family Dollar, Dollar General or Walmart stores are my own personal adult playgrounds. I shop at these stores to find food that is generally highly processed, full of fillers and simply bad for us to eat regularly! Meat, vegetables, canned food, frozen food, refrigerated food, boxed food, vegan food, vegetarian food and all sorts of prepared foods, if it's cheap and questionable I will do a taste test and food review on it! I also show you these foods are no bargain like these discount stores and manufacturers lead you to believe. I do this to show you that fresh foods are not only healthier, but they're also cheaper than these so called bargain foods. So far I haven't gotten sick, but some of these foods are certainly questionable and have come close to making me sick.
Views: 83670 TheWolfePit
How To Create A Smoker For Homemade Smoked Meat Recipes On Your Charcoal Grill
 
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Ultimate Meat Smoking Guide Free Giveaway - promos.mycavetools.com/smokeguide - Limited Time Promotion ** Save on all Cave Tools products using the coupon code on this page https://www.amazon.com/cavetools Full Tutorial: http://freebarbecuerecipebook.com - Learn how to create a smoker out of your charcoal grill without having to buy an expensive new pellet grill or smoker. Smoked meat recipes taste about 1,000 times better than the same recipes without smoked meat. It's Man Law. The problem is that most guys don't know how to create a smoker so they can make their own homemade smoked meat recipes and they don't want to buy an expensive new smoker. The solution is to quickly and easily turn your charcoal grill into a homemade smoker by following the instructions in this video and below. For more grilling tricks like how to create a smoker, check out our blog over at http://cavetools.com The first step for creating a homemade smoker on your charcoal grill is to place a small batch of unlit charcoal in the top corner. Then light some charcoal using a charcoal chimney starter and place it on top of your unlit charcoal. You don't want to use too much charcoal because you want to be smoking with low heat. Here is a Chimney Starter Tutorial: http://youtu.be/MAOkRzpRwJk Next, place some of your favorite wood for smoking on top of the charcoal pile. Make sure to soak your smoking wood in water first so it does not scorch. We use applewood for smoking in this video. On the other side of the charcoal tray at the bottom, make sure to place a pan of water. Your smoked meat to be will be placed on the grilling grates right above this pan. We used homemade bacon from pork belly. Also place another water pan directly over the charcoal and applewood pile. Once everything is set up, close the charcoal grill top and make sure to only open the vents on the opposite side of the charcoal and applewood pile. This creates air flow which draws the smoke a moisture from the water pans over the meat and gives it a nice smoked meat taste. The best way to learn how to create a smoker is to just go and try to create a smoker from your charcoal grill. If you need help, just watch this video again. How To Build a Barrel Grill - http://blog.cavetools.com/real-pit-master-needs-barrel-grill-lets-make-one/
Views: 73974 Cave Tools
Butcher Shop Smoked Products
 
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Come by our old fashioned meat at Green's Grocery and Cafe and check out our amazing selection fresh made products.
Views: 522 Farmer Green
How to Smoke a Pork Butt 101
 
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How to Smoke a Boston Butt. How to season and then smoke a pork shoulder(boston butt) Easy How To Step By Step BBQ Instructions Now you can finally own a Southern Coastal Cooking logo cup. for sale here: https://bigfrig.com/product/southern-coastal-cooking/ Get your Treager Junior here: http://amzn.to/1EXNMgB Get Your iGrill2 ( thermometer) Here: http://amzn.to/1MRoHEu Get you Meat Claws Here: http://amzn.to/1GY2Aia Get Your Carolina Gold Mustard Sauce here: http://amzn.to/1MQFZCB Get some Treager pellets here: http://amzn.to/1RivAkr *I got the placement of the Pork butt Backwards it is located above the shoulder and not below. I do apologize *
Smoked Pulled Pork | Camp Chef SG Pellet Smoker
 
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In this video we are smoking Pulled Pork on my Camp Chef SG Pellet Smoker. Camp Chef has several Pellet Smokers on their website, this particular model has several features that sets it apart from the rest. Make sure to watch the product review video... For this Pulled Pork video, we are using Camp Chefs "Competition Pellets" and smoking at 275 degrees. I am also using one of my favorite rubs from MeatChurch (Honey Hog BBQ).
Views: 43858 GrillingNetwork™
Smoking on the Weber Smokey Joe  You Can Smoke a Pork Butt
 
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Cooking While Traveling. Asking the little Smokey Joe to do the impossible. I would suggest that if you try this, get a boneless butt or de-bone it yourself before starting. This will solve the issues with fitting it inside. See us on Facebook: https://www.facebook.com/backwoods.gourmetchannel
Smoked Pork Butt | Smoking Pork Butt for Pulled Pork HowToBBQRight with Malcom Reed
 
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Smoked Pork Butt | Smoking Pork Butt for Pulled Pork For more how-to recipes visit: http://howtobbqright.com/ Slow-Smoked Pork Butt Recipe The first step to smoking a pork butt is to apply a good quality dry rub. You can use any pork bbq dry rub, but we always use our own recipe The BBQ Rub. First, coat the pork butt with a couple of tablespoons of yellow mustard. This will create a means for the rub to stick to the pork butt. Then liberally sprinkle the dry rub over the pork butt and gently massage it into the meat. Get your smoker up to proper temperature. I cook pork butts at 225 - 235 degrees. I used pecan and cherry because I love the flavor it gives the pork butt and pulled pork. The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). But I like to always have a meat thermometer handy and strictly go by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork. Once the pork butt hits 160 internal -- usually around 5 - 6 hours of smoke- it's time to wrap. At this point your pork butt has enough smoke now it's time to get it tender. You want to remove the pork butt from the smoker and wrap it in aluminum foil. Place the aluminum foil on the work surface, sit the pork butt on the aluminum foil, and wrap the pork butt up tight in the aluminum foil and place it back on the smoker. Your pork butt has enough smoke, so adding more wood to the fire is not necessary at this point. Now you are simply rendering the tough connective tissue of the butt and producing tender, mouthwatering pulled pork. It is helpful to use a digital meat thermometer with a probe to monitor your internal temperature of the pork butt the entire cooking time. This is one piece of equipment that is extremely useful, and it keeps you from having to constantly open up the door to check with a manual thermometer. I used a chef alarm and you can check this one out here: http://bit.ly/1iHBnjn If you are constantly opening the door, then your pork butt will not achieve the proper tenderness. Every time the temperature in your smoker drops, your butt begins to lock back up resulting in a product that is tough. You have to keep the temperature steady to keep the pork butt cooking. This is exactly why they say, If you're looking, you're not cooking. Once the pork butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker. BUT BE CAREFUL. It will be extremely hot and there will be a lot of au just that has cooked out of the pork butt. Transferring the butt on a pork rack make this process easier. You can get pork racks here: http://howtobbqright.com/bbqshop/ I always suggest letting the pork butt rest for 15 -- 30 minutes before pulling. Open the aluminum foil very carefully and allow some of the steam to escape. Drain off as much liquid as possible from the pork butt and pull the meat. I prefer to have pulled pork instead of chopping it. To me it has a much better texture. This pulled pork is ready to be served on a pulled pork sandwich, pulled pork plate -- or used any way you like. Enjoy! For more how-to recipes visit: http://howtobbqright.com/ For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
Views: 884230 HowToBBQRight
I Have A BBQ Problem....
 
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Newsletter Subscription - http://eepurl.com/cOPhrL This Video: I have a problem…. By: Smoked Meat With Jef Items seen in this video: Pellet Smoker – Grilla Grills Silverbac – https://grillagrills.com/grills/silverbac-wood-pellet-grill/ Barrel House Vertical Cooker - https://www.barrelhousecooker.com/products/cookers/bhc-14-deluxe/ Gas Grill – Weber Spirit, older model – https://www.weber.com/US/en/home/ Charcoal Grill – Weber Performer – https://www.weber.com/US/en/grills/charcoal-grills/performer-series/ Propane Camp Stove w/griddle – Flaming Griller BUR6800 – Picked up at the local flea market. Revers Flow Smoker – Custom hand build 80 gallon air tank. Purchased from a local engineer. Pallet Bar – Home Built Video by Jef Spencer, Copyright 2018 by Refined Pallet
Views: 1294 SmokedMeatWithJef
Hickory Smoked Chicken Legs & Sausages in the Smokey Joe Weber
 
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Join me as I cook some delicious smoked meat in the little charcoal weber, the Smokey Joe.
Views: 17434 Weka Digital Media NZ
Smoking Meat - The Complete How to Smoke Meat Guide
 
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Ultimate Meat Smoking Guide Free Giveaway - promos.mycavetools.com/smokeguide - Limited Time Promotion ** Save on all Cave Tools products using the coupon code on this page https://www.amazon.com/cavetools Barbecue is not grilling! Barbecue is the traditional method of cooking meat over low heat, exposing the meat to a wonderful aromatic, hardwood smoke... Get more grilling tips and tricks from www.cavetools.com If you're smoking meat for the first time-so you probably don't have a smoker (yet). We suggest using a good ol' charcoal grill. The only difference here is that you might only be able to fit one slab of ribs instead of two. This is how you'll do it: Open your grill's bottom damper, then pile lit coals on top of it, keeping all the coals on one side of the grill. Slowly add the coals until it gets up to 250 degrees-the hottest your smoker or grill should ever get. We're gonna use a simple rub for this recipe, and if you don't use a rub, you're gonna use just kosher salt and black pepper. If you brine it as well, you run the risk of making the ribs too salty. You don't need to brine. If you're gonna cook it low and slow enough, you're gonna let the collagen inside that meat do its job-it'll break down and become gelatinous, which creates that silky texture that we all ooh and ah about. The pitmaster's rub is simple: 1/2 cup kosher salt, 1/2 cup brown sugar, 1 tablespoon of lemon pepper, 1 tablespoon of black pepper, and 2 teaspoons chilli flakes. Take all that sweet, salty, spicy goodness, and cover your ribs with it. Then you're ready to fire up your grill. When they're done, get your barbecue sauce and glaze those ribs over. You can either set them over direct heat on the grill, or sauce them and put them back to smoke for 15 to 20 minutes, and let that sauce bake onto the ribs. Then they're done. When they're done, they're done. There's no resting or anything. Just put them out on a platter, cut them in twos or threes-don't cut them into individual bones because that's a mess and just pisses people off. And that's it. Dig in! The Most Delicious Smoke Flavors - http://blog.cavetools.com/the-most-delicious-smoke-flavors/
Views: 36713 Cave Tools
Got Beef? Got Venison? Great! Let's Make Some Killer Good Cheddar/Jalapeno Snack Sticks!
 
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See All My Most Popular Video's On Pinterest! http://www.pinterest.com/larryhall50/ Here is a retail locator to see if someone in your area handles Lem Products! http://www.lemproducts.com/store_locator Here is the Jerky Cannon http://www.lemproducts.com/product/354/jerky-makers-accessories Here is the snack stick tube! http://www.lemproducts.com/product/364/jerky-cannon-accessories Here is the sausage tube! We will use later to make summer sausage and brats and more! http://www.lemproducts.com/product/356/jerky-cannon-accessories Here are some other attachments for the jerky cannon! http://www.lemproducts.com/category/jerky-cannon-accessories These are the casings that you want! EDIBLE COLLAGEN CASING- 21MM SMOKED- 2 COUNT http://www.lemproducts.com/product/3853/Edible Nesco Jerky spice seasoning! http://www.amazon.com/s/ref=nb_sb_ss_i_4_5?url=search-alias%3Dgarden&field-keywords=nesco%20jerky%20seasoning&sprefix=nesco%2Cgarden%2C259 Amazing Smoked Meats and Fish! How to make some of the most Incredible Smoked Meats and Fish! Let me show you how easy it is to make your very own great Smoked Meat and Fish! http://www.pinterest.com/larryhall50/amazing-smoked-meats-and-fish/
Views: 153753 Larry Hall
Easy Smoked Pork Shoulder - perfect bark!
 
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****6/14/2018 UPDATE**** Here are 3 changes I've made since posting this video: #1) put the pork shoulder in a foil pan for the ENTIRE smoke process. This has 2 benefits. easier clean up and you can save more drippings. #2) drippings: after the meat stall (when the pork gets past about 170 degrees internal temperature. This will be about 6-7 hours), take out the foil pan, which has the pork in it, and carefully dump the drippings in a GLASS container. Save these drippings to pour over the finished product. I call this liquid gold! #3) after you hit about 200-203 degrees internal temperature, and you take the pork out and wrap it in foil and a towel and put it in a cooler, you can let it rest UP TO 7 HOURS, and it still stays piping hot. If your pork finishes at 10am, you can wrap it until 5PM and when you go to shred it, it will still be very hot and juicy. I've never gone longer, but I'm sure it'll still be hot. Start to finish process for smoking an unbelievably easy, delicious pork shoulder. This 4.5lb pork butt has a crunchy outer layer of bark and very tender center. Internal Temperature hit 200 degrees. Total smoke time was 9.5 hours. This video sums it all up in 6 minutes. Thanks Jim from the Masterbuilt Smokers Facebook Group for the recipe!
Views: 23990 Michael Hutter
Smoked Meatloaf Recipe - How to BBQ Meatloaf using the Slow 'N Sear and Weber Kettle Grill Easy.
 
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Smoked Meatloaf Recipe - How to make Meatloaf on the BBQ Easy **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products When it comes to comfort food, a delicious meatloaf is one meal that is often on the list, which is why today we thought we would show you our recipe for Smoked Meatloaf that is packed full of flavor and definitely not your grandma’s oven baked meatloaf. Meatloaf is a blank slate and can be adapted to any flavor profile. Regardless of what flavors you choose, the main thing to focus on is that you have the main components right, which are the correct blend of meat, bread crumbs and eggs. Beyond those core ingredients you can get creative, though the first time you should definitely give this recipe a try without substitutions because it’s fantastic! SMOKED MEATLOAF - INGREDIENT LIST - 1.5 lb Ground beef (73/27) (80/20) - 0.5 lb Mild Italian sausage - 1 Medium onion, finely diced - 2 Cloves garlic, minced - 1/2 c Fresh chopped parsley - 1 c Italian flavored panko bread crumbs - 1 Large egg - 1/4 c Parmesan cheese - 2 tsp Kosher salt - 2 tsp Fresh ground pepper BBQ RUB RECIPE WE USED: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe To start off you are going to place our beef and sausage together in a large bowl. Next you are going to take the parsley, onion and garlic and place that on top, followed by your Parmesan cheese, your bread crumbs, your salt and lastly your 1 egg. Once all of your ingredients are in the bowl you will then go in with your hands and mix everything together thoroughly. When everything is mixed together you can begin to form the loaf using a loaf pan lined with plastic wrap. This way you can easily form an even loaf shape, which promotes even cooking, and the plastic wrap allows us to remove it from the pan. You want as much surface area exposed as possible to create more of that flavourful crust we all love. Once you have removed the meatloaf from the pan you are now going to place it into the freezer to help it firm up a bit and…. because this will help improve the smoke ring. The smoke ring is caused by nitrogen oxide and carbon monoxide from the smoke reacting with myoglobin, which is the clear red liquid in the meat. This reaction “fixes” the color of the myoglobin so that it stays pinkish red, and you get a better smoke ring! Otherwise Myoglobin turns brown as the meat becomes well done. Cool fact, huh? Also, a moist surface will help capture the smoke and speed up the process, so once you transfer the meatloaf to the pit you will spray it with water... but for now while our loaf is chilling in the freezer you will get our grill set up for cooking at a desired temp somewhere between 325 F and 350 F. Using the lighting instructions you can find on our website, you will begin the cook by adding a 1/2 chimney full of hot briquettes over ½ chimney of unlit briquettes so that's about 80 briquettes total if you count, but we don’t count. At this point you will add your wood chunk in preparation for the cook. For now you will leave the vents wide open, then once our temp hits 275 F we’ll close the bottom vent to about 1/3 open and adjust the top as necessary to settle in at a desired temp of 325 F to 350 F. Also you will not be adding water in the reservoir because we are cooking over 325 degrees. Once we hit our target temp and we have thin white to clear smoke we’re ready to cook. Before you get our Meatloaf into the grill we are going to add some rub to the outsides then we are going to Place the loaf opposite the slow n sear and get our digital thermometer probe placed towards the bottom center of the loaf. Once that is done you will take our spray bottle with cool water and spritz the loaf. This is helpful because, as we mentioned earlier, the smoke created by our fire will attach itself onto the wet meat more easily, helping to create that smoke ring we all know and love. Once that’s all done, you are going to close the lid and begin cooking at a temp of 325 F to 350 F until your meat’s internal temperature reaches 155 F, which should be around 1.5 to 2 hours. NOTE: If you are adding sauce to the top of your meatloaf, we recommend doing so when your internal temperature reaches 140 F. When your Meatloaf has hit it’s desired temperature of 155 F, it’s time to get it off the grill and onto the cutting board. We’ll let that rest a few minutes to evenly distribute the heat within the meatloaf. It should rest up to around 160 F. Last thing to do is to slice your Smoked Meatloaf and enjoy. ______ Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear Like the thermometer we used? Find out more here: https://abcbarbecue.com/product-category/thermometers/
How to Make BBQ Beef in a Masterbuilt Electric Smoker
 
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Learn how to Make BBQ Beef in a Masterbuilt electric smoker. Ideal for BBQ beef sandwiches. Easily pulled and shredded with the Wolf Claws. Watch the Complete Cooking Playlist: http://www.youtube.com/playlist?list=PL23767078CEA95B61 Check out all my videos: http://www.youtube.com/user/rbogetti Subscribe to this channel for more Recipes and Cooking Tips, Product Reviews, How-To's, Informational Videos and General Discussions.How to Make Smoked Boston Cut Beef Roast (Pot Roast) for smoked BBQ beef sandwiches.
Views: 10800 Robert Bogetti
Salting, Curing and Smoking your own meat
 
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We add a little flavor to the show by showing you how the old timers cured meat. Tim Farmer heads back to Bill Dixon's smokehouse in Harlan County. With pork on the butcher block, see tricks to salt-curing, sugar-curing and a technique using cold smoke. Subscribe to Kentucky Afield's Channel: http://www.youtube.com/subscription_center?add_user=kyafield&feature=iv&annotation_id=annotation_984203
Views: 1652145 KYAfield
Pork Tacos Recipe - Tasty Smoked Rib Tacos on the Grill Easy
 
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Pork Tacos Recipe - Tasty BBQ Smoked Rib Tacos on the Grill Easy with the Slow N Sear ** SEE OUR BBQ ACCESSORY GUIDE: http://bit.ly/BBQaccesoryguide In this Easy Smoked Pork Tacos Recipe, we will teach you how to Smoke Spare ribs on the BBQ to make delicious Pork Rib Tacos. These incredible BBQ Pork Tacos are simple to do and tastes great! We made this on the Weber Kettle grill, but you can also do this on any other type of grill using the indirect cooking method or the slow n sear. Everything you need to know is below. ITEMS USED - (Recipe Below) Slow N Sear Plus (for 22’’ Kettle Grills) http://amzn.to/2xfRC4d Weber Performer Grill http://amzn.to/2FnJk2R (USA) http://amzn.to/2G9UipR (CDN) Weber Kettle (classic) http://amzn.to/2oXT8qp (USA) http://amzn.to/2Foi7xl (CDN) THERMOWORKS SMOKE http://www.thermoworks.com/Smoke?tw=POSTAL THERMOWORKS THERMAPEN MK4 http://www.thermoworks.com/Thermapen-Mk4?tw=POSTAL Napoleon Professional 5 Piece tool set http://amzn.to/1XlE00T (USA) http://amzn.to/1TJ5MkH (CDN) Hanzo 9.5 Chef Knife https://amzn.to/2JUnWQu Old Hickory Knife - 10in http://amzn.to/1NqQ9PR (USA) http://amzn.to/1Kz53MO (CDN) INGREDIENTS THAT YOU WILL NEED FOR THIS COOK: 2 racks of Pork Ribs (Spare or Back ribs) BBQ Rub Oil Corn Tortillas Chopped onion Chopped Cilantro Salsa Verde Sauce Guacamole Salsa Sauce ADD anything else you like! ***HOW TO MAKE PORK RIB TACOS ON THE GRILL*** Step #1 First you will need to prepare your Pork ribs by trimming them up and removing the membrane on the back. Once that is done, apply oil as a binder followed by your bbq rub until it is liberally coated on both sides. Step #2 Once the ribs are prepped get your grill set up for indirect cooking at 250F. We used the Slow N Sear which works amazingly well for any cook! We also added some hickory wood and filled the water reservoir. When the the grill is ready to go place the ribs opposite the coals and begin cooking for 2.5 hours. Step #3 After 2.5 hours smoking on the grill, it's now time to remove your ribs and place them into a foil pouch along with some fresh squeezed lime juice. Wrap it up tightly and place the ribs back onto the grill and continue to cook for another 1.5 hours. Step #4 After 1.5 hours in the foil, your ribs should be done and only needing some sauce. Apply your favourite BBQ Sauce and continue cooking for an additional 10-15 minutes to allow the sauce to set up. Once that is done, remove your ribs from the bbq and begin to warm your tortillas over the sear zone in preparation for building the tacos. Step #5 To build your Pork Rib Tacos, Take your warmed tortillas and pile on your sliced rib meat. Next apply whatever toppings you like. We used chopped onion, Cilantro, fresh lime, and salsa verde. YUM was it ever good! That's it, Enjoy. Did you miss our last two episodes? Catch up below. http://bit.ly/1UzoaPM **** Video Gear Used **** Canon 80D http://amzn.to/2GaQVPI (USA) http://amzn.to/2FCAcGZ (CDN) Rode Video Mic Pro http://amzn.to/2oX8QBX (USA) http://amzn.to/2oYVPXM (CDN) Canon S120 http://amzn.to/1pvgaSS (USA) http://amzn.to/1QiiViY (Canada) Gorillapod http://amzn.to/22rsaGN (USA) http://amzn.to/1RZsB0n (Canada) Neewer LED Lights http://amzn.to/2GeHD5i (USA) To follow us online visit one of our social sites below. http://www.facebook.com/postalbarbecue http://www.twitter.com/postalbarbecue http://www.instagram/postalbarbecue http://www.postalbarbecue.com DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows me to continue to make videos like this. Thank you for the support! About this video: In this Pork Tacos Recipe Video Jabin from Postal Barbecue will teach you how to make BBQ and Smoke Spare Ribs using the weber kettle grill and Slow 'N Sear to make tasty pork rib tacos. This Pork Taco Recipe is a great twist on your traditional Mexican Pork Tacos . You can make these BBQ Pork Tacos on the weber kettle or any grill using the indirect method. BBQ Tacos are easy to make, tastes great and feeds many. #porktacos #BBQRecipes #SmokedRibs
Views: 1080 Postal Barbecue
Smoked Brisket on Weber Genesis II E-310 Propane Gas Grill
 
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Beef Brisket Smoke Grilled on a Weber Genesis II E-310 Propane Gas Grill. The Texas Cheat method is used. A form of the Texas Crutch. Instructions For 4 - 6 Pound Trimmed Brisket: 1. Inject with: 1 cup beef broth, 1/4 cup apple cider vinegar, 1/2 Tbs dry rub of choice, 1 ounce Worcestershire 2. Cover with dry rub of choice. 3. Cover in pan with foil and refrigerate overnight 4. Grill with Hickory smoke at 325 degrees F till 190 degrees, no mop 5. Texas Cheat, put in foil, make another batch of the injection mixture and cover the brisket with it in the foil and close the foil, so the liquid stays in. 6. Continue to cook at 325 degrees F till internal temp is over 200 degrees F. 7. Remove from grill. 8. Make a 3rd batch of injection mixture and pour some over the top of the cooked brisket before enjoying. 9. Place leftovers in an airtight container with the fluid and refrigerate after the meat is cooler. Use these Amazon Referral Codes, to Support D-Grill and purchase the items used here: Weber Genesis II Grills https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_tl?ie=UTF8&tag=soulfoodcookboon&keywords=weber%20genesis%20II&index=aps&camp=1789&creative=9325&linkCode=ur2&linkId=3410c7008bd805d3d83b584ed6912ea1 Weber 7576 Universal Stainless Steel Smoker Box https://www.amazon.com/gp/product/B005LRKF7U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005LRKF7U&linkCode=as2&tag=soulfoodcookboon&linkId=0b7909b732b37b513536d22eac49ce83 Weber iGrill Products https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&tag=soulfoodcookboon&keywords=Weber iGrill&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=d32292e0042589ccb0cc022aaca2b660 Heat Resistant Silicone BBQ Gloves, XXL https://www.amazon.com/gp/product/B00JEOJTQE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00JEOJTQE&linkCode=as2&tag=soulfoodcookboon&linkId=b77ea72ba27139922fbd0a517780b921 Royalty Free Music courtesy of: Artist : Riot Title : Safety Net Youtube Audio Library Royalty Free Music Audio Sound Effect Galleries https://www.youtube.com/watch?v=qBOfu7e7UoA
Views: 97215 D Grill
BBQ Smoking with Alternative Fuel
 
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Sarah explains the basics of how to get great wood smoke flavor using your gas grill or electric smoker.
Views: 67570 westernbbqproducts
kaipo's smoke meat
 
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kaipoz famous backyard smoke meat
Views: 3070 kaipo420
Pioneer Meat Products Ltd - Jamaica
 
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MEAT PRODUCT EXPERTS IN JAMAICA ABOUT US PIONEER MEAT PRODUCTS, is located in Kingston 5, Jamaica, specializes in creating tasty, nutritious meats packaged and ready for the grocery store. We will also process meat you bring in to us. Not only do we make the basic meats and ingredients, we create our own recipes for you to adapt and serve at parties and picnics. We offer suggestions for what to pair with our meat products for a delicious meal combination. Our Florentine stuffed roast is a favorite displayed in our meat counter. PIONEER MEAT PRODUCTS has just about any type of meat product you need from lean and thin cuts to thick, juicy gourmet cuts with a rich flavor. We buy locally produced Pork Carcasses and Chicken from which we produce our various products from it. We aim to provide a product that will fit any type of event, so we’ll make sure the quantity and type of meat are exactly what you need. We will choose, slice, and package each order to your specifications. Our processed and smoked meats are the best in Jamaica. We are a wholesaler who provides our products and services to stores, restaurants, and individuals. Buy in bulk with us and save. If you have any recipe ideas or other suggestions for us, let us know! Pioneer Bacon Pioneer Ham Pioneer Franks Pioneer Bologna Pioneer Sausages Pioneer Ham Smoked Chicken Tasty Meat Products Island wide! 5 Melrose Ave Kingston 5 Jamaica 876-968-9213 http://pioneermeatproducts.com/ [email protected]
Views: 1297 Yello Media Group
Commercial Meat Smoking Machine Chicken Sausage Smoker Oven for Sale
 
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This meat smoking machine is of good quality and stable performance, is suitable for smoking meat, chicken, roast duck, etc..Dry, cooked and smoked three processes according to the set time automatic conversion and temperature according to the set value automatically adjust, the completion of the process automatically display; main circulating fan uniform, so that the uniformity of the temperature in the furnace body, the machine by double stainless steel radiator, temperature rapid heating, drying effect is excellent. http://www.slaughterm.com/tuzaiji/Product/Poultry_Deep_Processing/307.html Email: [email protected] Whatsapp:+8618595717505 skype: dianamachine23
Views: 1943 Zhang Diana
Final Product
 
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At last, the final result. This is a chicken that has finished smoking. This, my friends, is why I smoke meat. Delicious! For more introductory information about meat smoking, check out fattybombatty's beginner's guide to smoking meat and cheese at: http://fattybombatty.com
The Importance of Cooking Snack Sticks at the Correct Temperature
 
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https://meatgistics.waltonsinc.com/topic/340/meat-hacks-cooking-cured-sausages-at-the-correct-temperatures One of the issues a lot of home processors have with cooking snack sticks or other cured sausages is that they end up with an overly dry snack stick. A snack stick is not supposed to be as juicy as a bratwurst but it should retain some of its moisture. There are a few reasons for this, the two most common are that you did not have the correct fat content or you cooked your product at too high of a temperature. You want to start cooking a cured sausage of any kind at a low temperature and gradually step it up 15-20° every hour or so. This allows the meat to cook evenly throughout and retain as much moisture as possible. For snack sticks you really want to start them out at 125 for 1 hour and then 140 for 1 hour before moving on to 155 for 2 hours and then 170 until the internal temp of the meat reaches 160. Some people go right to the 170 degrees to cook the snack stick, this is going to cause a few problems for you. First it is going to dry them out and second if it overcooks the outside of the product it will stop transferring heat to the inside and you end up with a burnt outside ring and an undercooked center! To show you what happens we are mixing and stuffing two batches the exact same way together but we are going to cook some of them with the approved method and some of them we will start out at a high temperature and let you see the results when they are done. The snack sticks are done cooking and as you can see the ones that we cooked at the correct temperature are pretty much perfect. The other batch however are to For "Everything but the Meat!" visit waltonsinc.com Walton's Learning Center: https://meatgistics.waltonsinc.com/category/13/waltons-learning-center Meatgistics Community: https://meatgistics.waltonsinc.com WaltonsTV YouTube: https://www.youtube.com/user/WaltonsTV Walton's Facebook: https://www.facebook.com/WaltonsInc/ Walton's Twitter: https://twitter.com/waltonsinc Walton's Instagram: https://www.instagram.com/waltonsinc/ Walton's Pinterest: https://www.pinterest.com/waltonsinc/
Views: 18783 Walton's Inc.
Smoked Beef Short Ribs
 
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How to prepare and smoke Beef short ribs. This was my first time making them but was not super impressed with the end product the meat was not as much as the fat and grizzle. Welcome to my channel. I am LostSouls Gaming I play mainly play FPS games & around here we are a family of gamer's known as CampLife. Only rules I have is no self promotion & no racism. Donate: https://streamlabs.com/lostsoulsgaming Twitter: https://twitter.com/atesixtre Instagram: https://www.instagram.com/lostsouls_gaming/ If you would like to help make my channel better all donations go back into my YouTube channel. PayPal: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=6BLSCVQHUFJLL
Views: 351 Lost Souls
Industrial Meat Smokers|Commercial Smoker|Industrial Smoker
 
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Email: [email protected] or WhatsApp: 0086-18537181190 Link: http://www.gelgoog.com/product/other/smoke-oven.html Smoke oven is used to cook, dry, bake, smoke and color food, meats, sausage, jerky, poultry, wild game, seafood, etc, aiming to make food dehydrate and have special flavor. Our smoke ovens have been specially designed to provide small to medium businesses with equipment to suit their food smoking requirements. Products include small goods, fish, poultry, roast meat, vegetables, pies and dried food.
Views: 677 Gelgoog China
Smoker for fish and meat
 
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The Fladen fish smoker product review and how to use
Views: 205286 CatchSeaFish
Homemade Hot Links Recipe
 
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Chef Tom breaks down a pork shoulder, grinds it up and stuffs up some hot links that will be perfect for your next summer get together. Full Recipe: http://thesauce.atbbq.com/homemade-hot-links/ Featured Products: Wusthof Classic 6" Curved Boning Knife - https://www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html LEM Products Natural Hog Casing - https://www.atbbq.com/lem-products-natural-hog-casing-8oz-bag.html LEM Products #12 Big Bite Grinder - https://www.atbbq.com/lem-products-big-bite-grinder.html Cattleman's Grill 8 Second Ride Carne Asada Seasoning - https://www.atbbq.com/cattlemans-grill-8-second-ride-carne-asada-seasoning-rub.html Code 3 Spices Grunt Rub - https://www.atbbq.com/code-3-grunt-rub.html House of Q Slow Smoke Gold BBQ Sauce - https://www.atbbq.com/house-of-q-slow-smoke-gold-bbq-sauce-and-slather.html KitchenAid Artisan Series 5 Quart Stand Mixer - https://www.atbbq.com/kitchenaid-artisan-series-5-quart-tilt-head-stand-mixer.html LEM Products Ultimate Stuffer - https://www.atbbq.com/catalog/product/view/id/3088/ Big Rick's Original Bar-B-Q Sauce - https://www.atbbq.com/big-ricks-original-barbecue-sauce.html
Views: 68518 allthingsbbq
How to build a smoker barbecue from a file cabinet
 
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This video explains How to build a smoker or barbecue from a file cabinet with step by step video and instruction plus a really simple beginner recipe. If you want to build a smoker or barbecue then consider making one from a file cabinet. It takes only a few hours, minimum tools, it works great and it the whole thing can easily cost $20 - $40 if you don't have to buy the tools or if you have a little creativity. Here is a list of what you will need to build a file cabinet smoker / barbecue. A four drawer vertical file cabinet (get for free off craigslist.com) 2"x1"x16" piece of wood x 15 chicken wire or 1/2" hardware cloth Reflectix Duct wrap insulation (optinal) $8.00 for 25' x 4' at Lowes coat hangers x 2 wire cutters A corded drill A 1" wood drill bit (only if you want to cook drum sticks) An old pot or pan or coffee can 1 3/8" stepped drill bit $9.95 http://www.amazon.com/gp/product/B000FZ2UOY?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s00 1100 W electric hot plate $13.99 http://www.amazon.com/gp/product/B005T0SN0K?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00 4 barbecue thermometers $12.99 for two http://www.amazon.com/gp/product/B0108P1N7U?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00 Cooling racks x2 $9.95 http://www.amazon.com/gp/product/B00IOG8Z2M?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s00 Mesquite wood chips $3.99 for 3 lbs http://www.amazon.com/gp/product/B0000CBJCR?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s00 For more great videos don't forget to Subscribe to the Catfish and Carp YouTube channel or check us out on the web at www.CatsandCarp.com
Views: 359001 Catfish and Carp
Smoked Chicken Leg Quarters with White Sauce Recipe on Weber Kettle
 
04:59
Smoked Chicken Leg Quarters With White Sauce Recipe on Weber Kettle and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products ____________ Want to hang out with other Slow 'N Sear owners, or interested in knowing more before you purchase? Then join our Facebook group! https://www.facebook.com/groups/slownsear/ PLEASE SUBSCRIBE! It really helps us grow! - http://bit.ly/2F7qUm7 Adrenaline Barbecue products used in this video: Slow 'N Sear: https://abcbarbecue.com/product/slow-n-sear/ Drip 'N Griddle Pan: https://abcbarbecue.com/product/drip-n-griddle-pan 22" Two Zone Cooking Grate with EasySpin: https://abcbarbecue.com/product/22-cooking-grate For our professional recommendations on digital thermometers check out the following link: https://abcbarbecue.com/product-category/thermometers/ _________________ THE RECIPE INGREDIENTS: 4-6 Chicken Leg Quarters Kosher Salt Fresh Cracked Black Pepper WHITE SAUCE RECIPE can be found at: https://amazingribs.com/tested-recipes/chicken-recipes/big-bob-gibsons-bama-birds-white-bbq-sauce-recipe THE RECIPE METHOD: Alabama white sauce is the brainchild of Big Bob Gibson’s BBQ and popularize by Chris Lily. This combination of white sauce and delicious smoked chicken is an amazing duo that has people flocking to their restaurants to give it a try. To start off prepare the chicken quarters by applying ½ tsp of kosher salt per lb of meat along with some fresh ground pepper. There’s no need to apply any fancy rub because we want to allow the white sauce to shine. Once the chicken is prepared put together the white sauce. Wisk together the mayo, Cider vinegar, lemon and apple juices along with the horseradish. Next add in some garlic, pepper, mustard powder, kosher salt and cayenne pepper and blend it all together well. After the white sauce is mixed together, place both the sauce and the chicken in the fridge for a minimum of 2 hours and preferably overnight to allow the flavors to blend together and for the salt to absorb into the chicken. With the Chicken and white sauce ready to go, get the Slow n’ Sear set up for cooking at 325F to 350F. To do this place a half of a chimney of unlit briquettes into the Slow ‘N Sear then top it with half a chimney of fully lit briquettes. We also added a couple small apple chucks of wood to provide a light smoky flavor to our chicken. NOTE: That said, chicken skin is unforgiving of dirty smoke so be sure you’re smoke looks thin white or thin blue before you add the meat. Once the grill is up to temperature with clean smoke, place the chicken quarters onto the grill opposite the Slow 'N Sear skin side up. Also place a thermometer similar to our XR-50 leave in thermometer into the thickest section of the chicken quarter to help monitor the temperature. When that’s done, close the lid and begin cooking. The Chicken quarter have been cooking for about 45 minutes and the internal temperature of the chicken should have reached 165F (check with your instant read) so we are going to take them off and dunk them into our white sauce. We’ll let the grill heat up to 350 F while dunking, then place the chicken back on the grill for another 5-10 minutes to allow the white sauce to set up as a base layer of flavor. After a few minutes our chicken quarters have reached an internal temperature of around 175 degrees which is our ideal temperature for quarters. We will now pull them off to let them rest for a few minutes before tossing them again in our white sauce. We do this so that the sauce doesn’t liquefy and run off due to the high temperature of the chicken. After your chicken has been dunked for the last time it's time to plate up and enjoy. For more Great BBQ Recipes using the Slow N' Sear visit http://www.abcbarbecue.com
KILLER GOOD! Pepperoni Mozzarella Sticks!  You Have Got To Make These! YUM BABY!
 
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See All My Most Popular Video's On Pinterest! http://www.pinterest.com/larryhall50/ Here is a retail locator to see if someone in your area handles Lem Products! http://www.lemproducts.com/store_locator Here is the Jerky Cannon http://www.lemproducts.com/product/354/jerky-makers-accessories Here is the snack stick tube! http://www.lemproducts.com/product/364/jerky-cannon-accessories CDN Probe Thermometer http://www.walmart.com/ip/CDN-Probe-Thermometer/22843175 Here is the sausage tube! We will use later to make summer sausage and brats and more! http://www.lemproducts.com/product/356/jerky-cannon-accessories Here are some other attachments for the jerky cannon! http://www.lemproducts.com/category/jerky-cannon-accessories These are the casings that you want! EDIBLE COLLAGEN CASING- 21MM SMOKED- 2 COUNT http://www.lemproducts.com/product/3853/Edible Pepperoni Seasoning! http://www.lemproducts.com/product/backwoods-pepperoni-cured-sausage-seasoning/backwoods-sausage-seasoning Amazing Smoked Meats and Fish! How to make some of the most Incredible Smoked Meats and Fish! Let me show you how easy it is to make your very own great Smoked Meat and Fish! http://www.pinterest.com/larryhall50/amazing-smoked-meats-and-fish/
Views: 157289 Larry Hall
Smoking meat
 
02:14
Smoking meat in a homemade smoker III
Views: 40 busheyhdsp

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