Search results “Smoked meat product”
How To Smoke Meat Without A Smoker? - Smokin' Wedgie
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: 28644 Cooking With Jack Show
Hicks' World Champion Smoked Meats - PRODUCT DETAILS - (2 of 5)
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: 359 ccsbbq
Best Smoked Meat in the World Schwartz's in Montreal Canada
THANKS FOR WATCHING! LIKE & SUBSCRIBE FOR MORE VIDEOS Thanks So Much For Taking The Time To Watch My Videos And Leave Comments!! It Means THE WORLD To Me!! I Read EVERY SINGLE ONE!!! Don't Forget To Share and KEEP WATCHING!! لا تنسوا اللايك والشير والاشتراك في القناة وتفعيل زر الجرس Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: smoked meat; sometimes viande fumée[1]), is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, and finally steamed to completion. History The origins of Montreal smoked meat are uncertain and likely unresolvable. Many have laid claims to the creation or introduction of smoked meat into Montreal. Regardless, all of these stories indicate the creators are of the Jewish Diaspora from Romania or Eastern Europe: Some point to Benjamin Kravitz, who founded Bens De Luxe Delicatessen & Restaurant in 1910, as the introducer of Montreal smoked meat. According to the Kravitz family, he used a brisket-curing method he recalled being practiced by Lithuanian farmers. His first smoked meat sandwiches were made and sold from his wife's fruit and candy store.[3] According to Eiran Harris, a Montreal historian, Herman Rees Roth from New York may have created the first smoked meat sandwich in 1908, selling them from his deli, the British American Delicatessen Store.[3] In another claim by Bill Brownstein, the smoked meat was brought over in 1902 by Itzak Rudman, who was an accomplished salami and smoked meat maker who had a shop on de Bullion Street (formerly Cadieux Street).[4] In yet another possibility, a butcher by the name of Aaron Sanft who arrived from Iași, Romania in 1884 founded Montreal's first kosher butchershop and likely made smoked meat in the Romanian style similar to pastrama.[5] Serving Smoked meat sandwich, served with coleslaw, french fries and one quarter of a pickle Warm Montreal smoked meat is always sliced by hand to maintain its form, since doing so with a meat slicer would cause the tender meat to disintegrate. Whole briskets are kept steaming and sliced up on demand when ordered in the restaurant to maintain its temperature. Even when hand-cut, Montreal smoked meat produces a lot of broken bits when sliced. These pieces are gathered together and commonly served with French fries, cheese curds, and gravy as smoked meat poutine or served over spaghetti with bolognese sauce or even pizza. Montreal-style smoked meat sandwiches are built with seedless rye bread and piled with hand-sliced smoked meat about 5 cm (2 in) high with yellow prepared mustard. The customer can specify the amount of fat in the smoked meat: Lean: the lean and less flavourful end. Relatively healthful but dry. Medium and medium fat: the most popular cuts from the middle of the brisket. Occasionally, a sliced mix of lean and fat meats. Old-fashioned: a cut between medium and fatty and often cut a bit thicker. Fat: from the fat end of the brisket Speck: consists solely of the spiced subcutaneous fat from the whole brisket without meat. Cultural identity Along with bagels, smoked meat has been popular in Montreal since the 19th century and it has taken such strong root in the city that both Montrealers and non-Montrealers alike identify it as emblematic of the city's cuisine. Schwartz's, one of the most popular Montreal delis, is considered a melting pot for Montreal where all cultures converge and people of disparate classes share tables when eating.[4] Current and former residents and tourists make a point of visiting Montreal's best-known smoked meat establishments, even taking whole briskets away as take-out. So loved is smoked meat by native Montrealers that renowned Montreal writer Mordecai Richler sardonically described its flavour from Schwartz's in his novel Barney's Version, as a "maddening aphrodisiac" to be bottled and copyrighted as "Nectar of Judea".[6] Internationally, on Saint-Jean-Baptiste Day, Quebec expatriates and lovers of Quebec cuisine sometimes enjoy Montreal smoked meat sandwiches, along with steamed hot dogs (referred to by the locals as "steamies"), classic poutine, Quebec microbrewery beer, and artisanal Quebec chocolate as cultural markers.[7] Despite the food's origins in, and association with, Montreal's Jewish community, and contrary to what is sometimes asserted, these delis are not certified as kosher.
Views: 245 OMG BBQ
Sausage  Drying Smoking Machine,Meat Smoker Machines,Fish Smoking Oven
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: 1154 Ella F
Smoker for fish and meat
The Fladen fish smoker product review and how to use
Views: 209296 CatchSeaFish
Automatic meat sausage smoke house/whatsapp:+86-18034210278
Full automatic,smoke,steam, roast,dry meat product
Make your own "Cold Smoke System"
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: 99617 David Hughes
Industrial Meat Smokers|Commercial Smoker|Industrial Smoker
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: 765 Gelgoog China
How to smoke Beef Jerky - Beef Jerky Recipe
This is probably the easiest and best way you ever made beef jerky. Find out more about KamadoJoe - http://www.kamadojoe.com/ This is where I order my meat - http://www.beefensteak.nl/en/ These are my knives - http://www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22 Total cooking time: 1 hours 15 minutes Preparation time 0 hours 45 minutes Cooking time 0 hours 30 minutes Ingredrients: Eye of round - 700 gram (rosbief) BBQ Rub - 1/4 cup Light brown sugar - 1/4 cup Water - 1 cup How To: - Slice your beef into thin strips and mix it with the rest of the ingredients. Set it in the fridge to marinate it for 24 hours. - Start up your barbecue to smoke at indirect heat at 80 Celsius or 176 Fahrenheit. Using wood chips will make it easier to get it to smoke. - Pat the beef strips dry with a paper towel. Hang them on an extended grill grate and place them in the smoker. - Smoke the beef strips between 5-8 hours and check every hour or so to see if they are done. - When they are done. Let them cool down. They can be kept in the fridge for at least 2 weeks. X's social media Follow me on instagram - https://instagram.com/pitmasterx/ Share your pictures or ask me questions on my facebook forum - https://www.facebook.com/groups/pitma... Like my facebook page - https://www.facebook.com/BBQPitmasterX Follow me on twitter - https://twitter.com/bbqpitmasterx BBQ gear that I use every day: 1. Chef's knife - http://amzn.to/2bYOZyS (Germany) / http://amzn.to/2ht6F7r (USA) 2. Cutting Board - http://amzn.to/2inXTVf (Germany) / http://amzn.to/2hl5WQO (USA) 3. Barbecue tong - http://amzn.to/2inZhY2 (German) / http://amzn.to/2hKVnHV (USA) 4. Kitchen Torch - http://amzn.to/2i4fBze (Germany) / http://amzn.to/2io0huT (USA) 5.Thermometer - http://amzn.to/2io9TpR (Germany) / http://amzn.to/2hqzeAF (USA)
Views: 36228 Pitmaster X
Smoked Brisket on Weber Genesis II E-310 Propane Gas Grill
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: 102801 D Grill
How to smoke meat. Literally.
How to smoke meat. Literally smoke it in a pipe. I wouldn't recommend it. Not bad. Smells like burnt steak. The Carnivore diet can be boring unless you add a little variety like I do. You'll lose weight, gain muscle mass if you lift weights, and just have a greater sense of wellbeing. The MAG-TORCH: https://amzn.to/2Q787hb Statureman CUSTOM Holsters: http://www.statureman.com/ The BEST Salt Pig with a HUGE opening like mine. If you like to pinch salt, this one is great: https://amzn.to/2KQrW6p My observations about media and culture are fun for some, offensive for some, but always the truth. If you want top-notch well-marbled ribeyes and other meat delivered right to your door, I recommend ButcherBox! Get it here: http://shrsl.com/19982 I have tried many CBD products and settled on this for quality ...and I LOVE the smell of it! Nice and green icky sticky-ish https://www.anandahemp.com/?ref=130 Use the promo code SULTN Incredible BONE CONDUCTION headphones! https://amzn.to/2RJcmfc Channel Sponsor: Do you shower? Sure hope so! Check out this pheromone soap. Can a pheromone "Man Soap" help a man get lucky? It works like a charm for me. Get your "Tactical Soap" here. Use promo code SULTAN for a 20% discount. Click here: http://bit.ly/2tXzEH2 My preferred beard trimming products from BRIO: https://bit.ly/2mphZlb My Tip Jars: https://cash.me/$GrayBailey PayPal: alpha5477 --------------------------------------------------------- ABOUT GEORGE BRUNO I’ve been creating men’s related content since 2016 with the sole purpose of improving your appearance, your health, money, and your relationships. I’m all about having a meaningful conversation while smoking a pipe, offering my advice to men and women, and sharing my professional grooming experience. What began as a men's grooming channel quickly evolved into a movement focused on getting UNSTUCK in many areas of life. Be it in your finances, relationships, health or career, this channel is the place to be if you want to get UNSTUCK. --------------------------------------------------------- FOLLOW ME ON SOCIAL MEDIA Twitter https://twitter.com/georgebruno Instagram https://www.instagram.com/georgeabruno Facebook https://bit.ly/2OHBdTu Subscribe! https://www.youtube.com/georgebruno --------------------------------------------------------- SPONSOR A DAILY SHOW or a series of videos featuring your product or service Let's do business together! What a great way to reach a solid responsive audience of men chasing excellence and becoming a better version of yourself. You can sponsor a video, get a shout out, or sponsor the whole channel. Send all inquiries to [email protected]
Views: 3960 George Bruno
Smoking Meat Week: Smoking 101
Karl Engel, head chef at Pigcasso BBQ in Tulsa, gives us the lowdown on the basics of smoking meat.
Views: 438700 Art of Manliness
Spatchcock Smoked Turkey on Santa Maria Grill
Spatchcock Smoked Turkey on the Santa Maria grill from Gabby's Grills. I use It's Incredible from Heaven Made Products as the injection and rub. This turned out excellent!!! Heaven Made Products: http://www.heavenmadeproducts.com/ Promo Code: Troy10 to get 10% off!!!! Pork Belly Wood Works (Cutting Boards) https://www.facebook.com/PorkBellyWoodWorks/ Gabby's Grills: http://www.gabbysgrills.com/ DALSTRONG Boning Knife - Gladiator Series https://amzn.to/2S00F3P =========================================== Click here if you are interested in supporting T-ROY COOKS http://www.paypal.me/TroyCooks Thank you very much for the support!!! ==================================================== Amazon Store for T-ROY COOKS https://www.amazon.com/shop/t-roycooks ============================================= ThermoWorks Affiliate Links: Smoke - http://www.thermoworks.com/Smoke?tw=TROYCOOKS Smoke Gateway - http://www.thermoworks.com/Smoke-Gateway?tw=TROYCOOKS Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=TROYCOOKS Thermopop - http://www.thermoworks.com/ThermoPop?tw=TROYCOOKS Chef Alarm - http://www.thermoworks.com/ChefAlarm?tw=TROYCOOKS Dot - http://www.thermoworks.com/DOT?tw=TROYCOOKS Infrared Laser - http://www.thermoworks.com/IRK-2?tw=TROYCOOKS ============================================== 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 is 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 "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ 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: 8219 T-ROY COOKS
Smoked Meat with Jef - Prepping for 2017
Stay tuned for a new round of recipient, product reviews and maybe a new smoker build.
Views: 1222 SmokedMeatWithJef
How to Smoke a Pork Butt 101
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 *
Barbecue Smoker Basics
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: 358341 How2Heroes
How to Sell Meat Legally as Part of Your Homestead Business
I recently received viewer questions inquiring what the process is for being able to sell meat legally from our homestead. I address how the options for selling meat within the legal regulations. The only legal way to technically sell meat is through the USDA inspection process. There is a way to indirectly sell meat but selling a live animal and using a USDA custom meat exemption. If you have received any value from this video, please consider supporting our work through our amazon affiliate link and/or through Patreon Patreon link: https://www.patreon.com/grassfedhomestead Amazon Affiliate link: https://www.amazon.com/shop/thegrassfedhomestead
How to smoke beef brisket in a pressure cooker | Chef Cristian on Food Chain TV
We recommend this easy to use electric pressure cooker: https://amzn.to/2QksBzq In this video, you will learn how to use a pressure cooker and liquid smoke, to pressure cook some smokey flavor into a flat cut beef brisket. Obviously, smoking a brisket in a natural wood smoker for several hours is better, but this video is aimed to those who are short on time, or just simply don't own a wood smoker. Disclaimer: This video contains paid product placement. Chef Cristian has hand-selected and tested the recommended product. When you click on the link above and purchase the product, we receive a small commission. Thank you!
Views: 65269 Food Chain TV
Smoked Pork Loin - How to Smoke a TENDER & JUICY Pork Loin - The Wolfe Pit
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: 92976 TheWolfePit
14 Hour Smoked BBQ Brisket - Smoked Beef Brisket Weber Kettle
I cooked this Smoked Brisket Unwrapped on my Weber Kettle Grill. It took a little over 14 Hours to get the Brisket to 201 degrees internal temperature. The main thing that made such a long cook possible was the Slow 'N Sear Weber Kettle Grill Accessory. Although I did add a little extra charcoal and wood 4 hours in, and at the end of the cook, it may not have been all that necessary. Information on the 26 Inch Weber Kettle Grill: https://amzn.to/2t274RV Check Out the Weber 22 Inch Limited Edition: https://amzn.to/2LYGxMG Check Out The New Slow 'N Sear: https://amzn.to/2yj69BO Information on the Slow 'N Sear: https://abcbarbecue.com/ One thing I am really liking is going a little bit lighter on my Brisket Rub. I only used salt, pepper and garlic, and it was about 1/3 less than I usually season my Briskets with. It really lets the color of the beef shine through, and more importantly the flavor of the meat. I'm not sure the Modelo injection added or took away from the flavor of the brisket. I really like using the 26 Inch Weber Kettle Grill. No matter what your favorite Smoked Meat is, there is plenty of cooking space. I was able to cook this full Packer Brisket with room to spare. Check Out Aim'em and Claim'em Smokers Brisket Trim Video: https://www.youtube.com/watch?v=zi9vdQbkqSw Subscribe: https://www.youtube.com/channel/UCFEYEmgRDiTZsE2cPfF2uOg Facebook: https://www.facebook.com/nohippiebbq https://www.facebook.com/lyle.whitlock Twitter: https://twitter.com/nohippiebbq Google+: https://plus.google.com/b/104776977338810471856/+NoHippieBBQCooking/posts?pageId=104776977338810471856 Video URL: https://youtu.be/SCq3t2V5kOI How To Cook A Beef Brisket - Smoked Meat - Texas Style Brisket Disclaimer: This video and description contains amazon affiliate links, which means that if you click on one of the product links, I potentially can receive a small commission.
How to Make Smoked Brisket
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: 5181 Walton's Inc.
60 Days DRY-AGED BRISKET Experiment!
Brisket is the passion of everyone that loves BBQ. That is a FACT. So, I decided to combine 2 things I love most about American BBQ, low and slow and Dry Age and see what would happen with this brisket. I dry aged it for a total of 60 days to see what would happen. The results are so surprising that I am still in shock of what actually happen. I am bringing this to the comments down below. * Get the Slow n Sear https://abcbarbecue.com/product/slow-n-sear-2-0/?afmc=1l * Dry Aging Equipment * UMAiDry site: https://umaidry.com Steak collection: https://umaidry.com/collections/steak Brisket/Bone-in/Short Loin: https://umaidry.com/collections/steak/products/copy-of-umai-dry-aged-steak-artisan-meat-pack-ribeye-striploin * Butchering Knives * Slicer: https://amzn.to/2OXaoa2 Boning: https://amzn.to/2RbS12R Filet: https://amzn.to/2Qn2KGl Chef: https://amzn.to/2RlcEJY * If you already have a vacuum sealer, there is no reason to buy the whole kit. Just get the bag and start dry aging. ----------------------------------------------- SUBSCRIBE to this Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- Subscribe to my Other Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- * Guga MERCH * Cups & Boards: https://www.etsy.com/shop/GugaStuff ----------------------------------------------- My SOCIAL MEDIA, Let's connect! Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ Steps on HOW TO SMOKE BRISKET LOW AND SLOW - I cooked it for @ (250°F / 121°C) until point temp reached 150°F / 65°C - Then I used the Texas crunch technique until point temp reached 185°F / 85°C (I usually take it out at 205F°F however it was probe tender at 185°F so it was time to take it out) - Let it rest for 2 hours in a cooler wrapped on the foil and a towel to keep it warm. * Sterling Silver Premium Brisket by Grand Western Steaks Their Website: http://bit.ly/2ConGtC Use Code "SVE" for 10% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! * My Wireless Smart Thermometer MEATER: https://amzn.to/2ugI8XE * My Knives * Everyday Knives: https://goo.gl/yPvava Chef Knives: https://goo.gl/iyiknP Strong Knives: https://goo.gl/iHjbq8 Fancy Knives: https://goo.gl/1vZ2s6 * FOGO Premium Lump Charcoal - The First Ingredient. Fogo Charcoal: https://amzn.to/2uK95G2 * OFTEN USED EQUIPMENT * Thermometer: https://amzn.to/2ugI8XE My Salt: https://amzn.to/2tofZgN Flamethrower: https://amzn.to/2QCRcPi Mini Food Processor: https://amzn.to/2Hca58b Steak Cast Iron Plates: http://amzn.to/2FCTYQc Tongs Tweezers: https://amzn.to/2M6v3Gm Burger Mold: https://amzn.to/2JMh6xW Tongs Tweezers: https://amzn.to/2M6v3Gm Food Grade Gloves: http://amzn.to/2lTd8H4 * BBQ Equipment * My Stove: https://amzn.to/2DBwP2C Charcoal: https://amzn.to/2uK95G2 Fire Starter: http://amzn.to/2F1OFJ2 Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Smoker: http://amzn.to/2lTdCNf Wood Pellets: http://amzn.to/2mMOR9O Weber Grill: http://amzn.to/2mXaIbp Red Grill: https://amzn.to/2TnIC9v Slow N Sear: https://amzn.to/2uNwd6p Heat Resistant Glove: http://amzn.to/2EZGPnk Otto Grill: https://www.ottowildegrillers.com/?ref=14&utm_source=affiliate * Sous Vide Equipment * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Cheap Suction Sealer: http://amzn.to/2mtj1Oi Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Steak Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) ************************************************** * The link below has EVERYTHING I USE * https://www.amazon.com/shop/sousvideeverything ************************************************** * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2iqkxxb Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 Large Travel Camera: http://amzn.to/2ntMidD Microphone: http://amzn.to/2jVU3UC Slider: http://amzn.to/2imtPdA Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #Brisket #DryAge #BBQ
Views: 1302977 Guga Foods
Smoking on the Weber Smokey Joe  You Can Smoke a Pork Butt
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
Salting, Curing and Smoking your own meat
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: 1755054 KYAfield
Stovetop Smoked Spare Ribs (How To)
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: 49153 Ballistic BBQ
Hickory Smoked Chicken Legs & Sausages in the Smokey Joe Weber
Join me as I cook some delicious smoked meat in the little charcoal weber, the Smokey Joe.
Views: 18383 Weka Digital Media NZ
Smoked Beef Shoulder Roast
I smoke a 3 lb. boneless beef shoulder roast on the Grilla Silverbac using pecan and cherry pellets, seasoned with Grilla Grill's Beef Rub and their Kongo Kick BBQ sauce and root veggies. A must Try folks!!! ====================================================== Amazon Affiliate links to products that I use: A-MAZE-N COLD SMOKER: https://goo.gl/KqhBwv 22" CHAR BROIL KETTLEMAN GRILL: https://goo.gl/FiiwXb CHAR BROIL COOL CLEAN NYLON BRUSH: https://goo.gl/xLDaXb FIREPIT/GRILL, 30" PATINA: https://goo.gl/EBkJpH Weber 7416 Rapidfire Chimney Starter: https://goo.gl/fyqGiE Alpha Griller Instant Read Thermometer : https://goo.gl/ufXF7C M KITCHEN WORLD SILICON BRUSHES: https://goo.gl/MuQXjm GREASE BULLY NITRILE GLOVES: https://goo.gl/8Xi5aS SHOPVAC 6 GALLON WET/DRY VAC: https://goo.gl/PFXr3Y SHOPVAC 5-8 GALLON FILTER BAGS: https://goo.gl/tPmko5 SHOPVAC 5-8 GALLON CARTRIDGE FILTER: https://goo.gl/UKhLAf HAMILTON BEACH ELECT. CAN OPENER: https://goo.gl/pevq8R LODGE DEEP SKILLET, 10.25" : https://goo.gl/1T7kA2 LODGE 14" BAKING/PIZZA PAN: https://goo.gl/wX3Mgp COOLING RACKS: SET OF 2, 8 X10: https://goo.gl/AwgT7i NonStick Commercial Cake Pan: https://goo.gl/hwqLc3 OYSTER KNIVES (6) WITH HAND GUARD: https://goo.gl/B8ihx2 BOTTLE OPENER, WALL MOUNT: https://goo.gl/gKZnZn ACUVAR 50" iPHONE 7+ TRIPOD: https://goo.gl/jbQkrB VicTsing MM057 WIRELESS MOUSE: https://goo.gl/L6WvHF ================================================== 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 Jus'PiddlinBBQ, which will allow me to continue to make videos like this. Thanks and keep Piddlin!
Views: 1724 Jus' Piddlin BBQ
Smoking Meat - The Complete How to Smoke Meat Guide
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: 37510 Cave Tools
How to make Beef Jerky on a smoker
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: 33268 Southern Food Junkie
Azues Large Capacity Meat Smoking Kiln
Large Meat Smoking Kiln/ Smoker Machine Smoking machine is the one of necessary equipment in meat products curing process. It has the function of stewing, drying, humidifying, baking, air exhausting, washing, etc. Suitable for processing all kinds of meat products, such as, sausage, ham, pork, mutton, beef, poultry, aquatic product, etc. Email: [email protected] Website: www.food-machines.org
Views: 126 Azeus Sophia
The Better, Healthier Way to Smoke Food
http://www.realwoodbbq.com No more messy wood chips. Real Wood Smoking Medallions give you tons of rich flavored smoke for about twice as long as traditional wood chips. Easy to use, easy to store. No messy clean-up either. Founder Ryan Conner tells the story of this revolutionary new food smoking product.
Views: 296 TheVideoWhisperer
Smoked Beef Wellington Filet Mignon Weber Kettle How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com
#harrysoo #slapyodaddybbq #beefwellington Dazzle your Holiday guests with a gorgeous Filet Mignon Beef Tenderloin Wellington smoked on a Weber Kettle with a BBQ Dragon Spin Grate. Happy Holidays from Pitmaster Harry, Los Angeles. Click "SHOW MORE" for all the information links!!! Harry’s tees - https://teespring.com/stores/slap-yo-daddy-bbq-store Donations/Sponsors - https://www.patreon.com/HarrySoo Buy BBQ Gear Amazon Harry likes: https://tinyurl.com/yb9o526a Awards - http://www.slapyodaddybbq.com/contests/awards/ Tri Tip Wellington - https://youtu.be/8ZQRVGhH4UE 40-min Prime Rib - https://youtu.be/v8oRbM97fiU 60-day Aged Prime Rib - https://youtu.be/41-BVbRKAgY Orange Duck - https://youtu.be/SZ5OwsZozu8 Brussels Sprouts - https://youtu.be/Xxgxe92JsYs - PRODUCTS – BBQ Dragon Spin Grate - https://amzn.to/2C8IwvS Jealous Devil Charcoal - https://amzn.to/2OqMenT Grill Grates - https://amzn.to/2MhNsEn Green Mountain Pellet Grill Daniel Boone - https://amzn.to/2KIWNQZ Harry's Championship Rub - https://amzn.to/2vxtSKN Harry's Championship Chicken Rub - https://amzn.to/2OURG3r Harry's Championship Beef Rub - https://amzn.to/2OZoTL9 Weber Kettle https://amzn.to/2MlvZuC Weber Smokey Mountain 18 https://amzn.to/2vePSKi Weber Smokey Mountain 22 https://amzn.to/2OFv1rE Harry buys wood chunks from Patty https://thewoodshedoc.com/ Harry's WSM Cajun Bandit Replacement doors https://tinyurl.com/y93lw5zr Harry's Blower System Stoker by Rocks BBQ - https://www.rocksbarbque.com/Guide.html Harry's Hog Sprayer BIG - https://amzn.to/2veXBIi Pink butcher paper - https://amzn.to/2AZ3P49 Injector - https://amzn.to/2MyU2TV Harry's rubs and sauce on Amazon: https://tinyurl.com/lqh5mdn Knife sharpener https://amzn.to/2KM8Nkq Instafire - https://amzn.to/2vxLINB - VIDEOS – Grilling Life Skills Video - https://youtu.be/DmAvxIQi7aw How to select Meats - https://youtu.be/Lsj0l2uR_Iw - RECIPES - http://www.slapyodaddybbq.com/2014/12/perfect-smoked-barbecue-prime-rib-roast/ https://foodgawker.com/?author=slapyodaddybbq http://www.slapyodaddybbq.com/category/recipes/ https://www.pinterest.com/slapyodaddybbq/my-recipe-gallery/ - LINKS - Harry’s website w 200 recipes: 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/ Thermoworks thermometers used in video: https://tinyurl.com/ycsluppm Charcoal Harry likes: https://tinyurl.com/y7kfaply Why you don't wash your meat https://tinyurl.com/y8h5u7uz - 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://tinyurl.com/y822ydho Yelp - https://tinyurl.com/yc2s2ebu 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: 2257 Harry Soo
How To Create A Smoker For Homemade Smoked Meat Recipes On Your Charcoal Grill
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: 74988 Cave Tools
Pro Smoker - Featured Processor: Stoneridge Meat & Country Market
Last year, we teamed up with Stoneridge Meats to create pair of Model 700-6T Smokehouses that can produce thousands of Lbs of smoked products on a daily basis. Watch this video to take a closer look at these giant smokehouses in action. Be sure to check out Stoneridge's website to see their delicious selection of products: http://www.stoneridgemarket.com/index.htm Want your own custom Pro Smoker at your meat market or processing business? You dream it, we'll build it for you! Learn more about our custom smokehouses here: http://www.pro-smoker.com/multitruck-smokers
Views: 1269 Pro Smoker 'N Roaster
Commercial Meat Smoking Machine Chicken Sausage Smoker Oven for Sale
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: 2051 Zhang Diana
How To Rest Meat While Preserving Crispy Bark? | Ep 32
I answer viewer questions in this Q&A Thursday Chat Vlog. Click "Show More" below to open the description box for more info! 1:43 What advice can you give me to help make my channel better? 6:04 What do you usually choose to cook for the first BBQ of the year? 8:37 Do you ever buy wet aged brisket and let it age longer before you cook it? 9:48 What does upper 2/3 Choice grade mean? 11:25 I haven't seen you grill pork chops. Are they not your type of meat? 14:31 Do you have any suggestions for a newbie getting into grilling & smoking? 17:47 What is your opinion on the Lang 36 smoker? 19:00 Do you have any tips on resting meat in a way that preserves the bark? 20:53 We are thinking about getting a Weber Kettle for our first charcoal grill. Is this a good choice? Any advice? 22:05 I smoked a 16 lb brisket at 225-250F. After 9 hrs, it was at 201F internal. Is this normal or unheard of? 24:27 Could you give my channel a shout out? 26:27 Can you do a couple of cooks on the WSM using Natural Hardwood Lump Charcoal? 28:44 Have you ever tried any beef from Snake River Farms? 30:44 I'm looking at the Yoder Smokers and Lang Smokers. What are your thoughts on these? ===================================================== Youtube Channels Mentioned: Big John's Cooking https://www.youtube.com/channel/UCR3pMRpZ5yER-6UZjescjEw deermeatfordinner https://www.youtube.com/user/deermeatfordinner Rich's River Smokers West Virginia https://www.youtube.com/channel/UCOCsOAHfHHB2KEdM2vCH7MQ billschannel https://www.youtube.com/user/billschannel CaliMikesBBQ (EskeletoBBQ) https://www.youtube.com/user/mikole760 =========================================== Get your T-ROY COOKS App here: Apple Devices https://itunes.apple.com/us/app/troy-cooks/id1031242972?ls=1&mt=8 Android Devices: https://play.google.com/store/apps/details?id=com.bf.app87eab8 =========================================== Products Mentioned (not available from Amazon): VidIQ https://vidiq.com/ Tube Buddy https://www.tubebuddy.com/ Lang Smokers https://www.langbbqsmokers.com/ Yoder Smokers http://www.YoderSmokers.com Snake River Farms http://www.snakeriverfarms.com Lobel's of New York http://www.lobels.com =========================================== ThermoWorks Affiliate Links Smoke - http://www.thermoworks.com/Smoke?tw=TROYCOOKS Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=TROYCOOKS ========================================== Amazon Affiliate Links: Extreme Optics polarized sunglasses http://amzn.to/2pc6BJj Lodge Cast Iron Skillet, Pre-Seasoned, 12-inch http://amzn.to/2r5r8Ao Vollrath Aluminum Fry Pan, 12" http://amzn.to/2q8DMi1 Budweiser Stovetop Smoker http://amzn.to/2pcIMRg Insulated Double Wall Upside Down Beer Glass Tumbler http://amzn.to/2niVnkH Pit Barrel Cooker http://amzn.to/2jiT26S Weber Smokey Mountain 22.5 inch: http://amzn.to/29n5qUK Canon G40 Camcorder: http://amzn.to/1UgGuee =========================================== If I have helped you, please help keep me coming to you: http://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 Pinterest: https://www.pinterest.com/spacecowboytx/ Instagram: https://www.instagram.com/troy_cooks/ Website: http://www.TroyCooks.com
Views: 5732 T-ROY COOKS
Automatic food meat smoking machine, sausage smoking equipment
https://www.food-machines.org/meat-processing-machinery/meat-smoking-machine.html Pls contact [email protected] for details & price Meat smoking machine has the function of stewing, drying, humidifying, baking, air exhausting, washing, etc. It is suitable for processing all kinds of meat products, such as sausage, ham, pork, mutton, beef, poultry, aquatic product, etc.
Views: 2 Azeus Sophia
Sous Vide BBQ Brisket Recipe! | Smoked Brisket
Brisket, cooked sous vide for 24 hours then smoked for three on my Yoder YS 640. An easy way to put out some ultra-tender and juicy brisket without having to babysit your pit for hours. Just another technique here, not trying to replace good old low n slow Q! My Book, Sous Vide BBQ: https://www.amazon.com/gp/product/1612437818/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1612437818&linkCode=as2&tag=babb0f-20&linkId=307e8a4a80599d3fadd25071ce6b5069 Yoder Smokers: https://www.yodersmokers.com VacMaster: https://www.vacmasterfresh.com Grill'n gear: Craycort Grates/Ballistic Griddle: https://www.cast-iron-grate.com?c=5 https://shun.kaiusaltd.com Ballistic BBQ Gear Picks: https://www.amazon.com/shop/ballisticbbq ThermoWorks thermometers: http://www.thermoworks.com/Smoke?tw=B... Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... Thermapop - http://www.thermoworks.com/ThermoPop?... Chef Alarm - http://www.thermoworks.com/ChefAlarm?... mukbang asmr review mcdonalds mukbang homemade
Views: 25749 Ballistic BBQ
Prosciutto Style Ham | Steve Lamb
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: 617043 River Cottage
How To Smoke Pork Butt Hot and Fast on WSM
I show you how to smoke Pork Butt Hot & Fast in 6 hrs or less on the Weber Smokey Mountain. If you're in a hurry, you've gotta check this out!!! Pork Belly Wood Works (Cutting Boards) https://www.facebook.com/PorkBellyWoodWorks/ Arbor Fabricating http://arborfab.com/WSM-Grill-Accessories_c_33.html Use Coupon code "troycooks" for 5% off your order! ================================================== Click here if you are interested in supporting T-ROY COOKS http://www.paypal.me/TroyCooks Thank you very much for the support!!! ==================================================== Amazon Store for T-ROY COOKS https://www.amazon.com/shop/t-roycooks ============================================= ThermoWorks Affiliate Links: Smoke - http://www.thermoworks.com/Smoke?tw=TROYCOOKS Smoke Gateway - http://www.thermoworks.com/Smoke-Gateway?tw=TROYCOOKS Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=TROYCOOKS Thermopop - http://www.thermoworks.com/ThermoPop?tw=TROYCOOKS Chef Alarm - http://www.thermoworks.com/ChefAlarm?tw=TROYCOOKS Dot - http://www.thermoworks.com/DOT?tw=TROYCOOKS Infrared Laser - http://www.thermoworks.com/IRK-2?tw=TROYCOOKS ============================================== 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 A 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: 18346 T-ROY COOKS
Homemade Hot Links Recipe
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: 94014 allthingsbbq
Holiday Brisket Recipe
Chef Tom trims up a whole Creekstone Farms brisket and then smokes it up with a savory flavor profile for the holidays. Full Recipe: http://thesauce.atbbq.com/smoked-holiday-brisket/ Products featured: Butcher BBQ Prime Dust https://www.atbbq.com/butcher-bbq-prime-dust.html Cattleman's Grill California Tri-Tip Seasoning https://www.atbbq.com/cattlemans-grill-california-tri-tip-seasoning.html ATBBQ Injection Mixer Bottle https://www.atbbq.com/atbbq-injection-mixer-bottle.html Wusthof Classic 6" Curved Boning Knife https://www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html Victorinox 12" Granton Edge Slicing Knife https://www.atbbq.com/victorinox-12-inch-granton-edge-slicing-knife-fibrox-handle.html Yoder Smokers YS640 Pellet Grill https://www.atbbq.com/yoder-smokers-ys640-pellet-grill.html
Views: 122539 allthingsbbq
Smoked-Meat.com - BBQ and Smoked Meat Forum Promo - SmokingPit.com
http://www.Smoked-Meat.com - This isn't your run of the mill BBQ forum. Come join us for free! Se whats smoking or stand around the virtual Fire Pit and enjoy some discusion with great folks. We have allot of step by step instructions, video pics and recipes to boot! Smoke it and they will come!
Views: 1667 Rob Green
Smoked Pork Butt | Smoking Pork Butt for Pulled Pork HowToBBQRight with Malcom Reed
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: 924685 HowToBBQRight
KILLER GOOD! Pepperoni Mozzarella Sticks!  You Have Got To Make These! YUM BABY!
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: 165172 Larry Hall
SMOKE GUN vs SMOKER! What's best for SOUS VIDE Cooking?
Today I am putting the Smoke Gun vs the Smoker and the goal is to find out which one is best for sous vide. I love them both but I am not sure which on is best for sous vide cooking. Nothing better than smoked meat and today we will determine a winner for pork tenderloin. * Smoke Gun: https://amzn.to/2LxFPdy * Smoker: https://amzn.to/2v0GzgJ * Become a SPONSOR of SVE * https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/sponsor ----------------------------------------------- SUBSCRIBE to This Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- Subscribe to my 2nd Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- SVE Merch: https://teespring.com/stores/sve ----------------------------------------------- HOW TO COOK SMOKED PORK TENDERLOIN SOUS VIDE I cooked it for 2hrs @ (137°F / 58°C) * Pork Loin provided by Grand Western Steaks Their Website: https://bit.ly/2sFjjnn Use Code "SVE" for 10% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! FOLLOW ME ON Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Tongs Tweezers: http://amzn.to/2nsiv0P Best Chamber Sealer: http://amzn.to/2hGHYF8 Cheap Suction Sealer: http://amzn.to/2mtj1Oi Chamber Bags: http://amzn.to/2fpvSzD Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q My Salt: https://amzn.to/2tofZgN Pepper Grinder: http://amzn.to/2BYhNiz Large Clips: http://amzn.to/2nsunQP Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Rack System Lifter: http://amzn.to/2tMRNDE Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) ************************************************** * EVERYTHING I USE in one LINK * https://www.amazon.com/shop/sousvideeverything ************************************************** * TORCH SET UP * Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall (Heating Lamp): http://amzn.to/2mX8Pvl Torch Gas: http://amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: http://amzn.to/2mbgI04 Round Elevated Grate: http://amzn.to/2rgnF54 * KNIVES * Main Knife: http://amzn.to/2AUAKDD Chef's Knife : http://amzn.to/2lwnIHQ Chef's Knife Japanese: http://amzn.to/2n6swju Sushi Knife: http://amzn.to/2mbhYAp Butcher's Knife: http://amzn.to/2mMOLip Long Carving Knife: http://amzn.to/2mXoJWD Electric Knife Battery: http://amzn.to/2rYSk74 Cleaver: http://amzn.to/2rwCuBe Nicer Cleaver: http://amzn.to/2rlnbr6 * SMOKER AND GRILL * Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Portable Stove: http://amzn.to/2hqF5VN Smoker: http://amzn.to/2DTMeYZ Wood Pellets: http://amzn.to/2mMOR9O Charcoal Grill: http://amzn.to/2mXaIbp Weber Griddle 1/2 Moon: http://amzn.to/2mehj2S Cast Iron Griddle Round: http://amzn.to/2nsi0E7 Heat Resistant Glove: http://amzn.to/2BFEk3J * OTHERS * Blender: http://amzn.to/2n3IpKx Cutting & Serving Board: http://amzn.to/2lTpcrz Granite Cutting Board: http://amzn.to/2mMYPb0 Food Grade Gloves: http://amzn.to/2lTd8H4 Bundt Cake Glass Pan: http://amzn.to/2mSE25M Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm Glass Mason Jars 4 Oz.: http://amzn.to/2oxtx7Z Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2ldEOal Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 Large Travel Camera: http://amzn.to/2ntMidD Microphone: http://amzn.to/2jVU3UC Slider: http://amzn.to/2DeQTnd Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h Acoustic Isolation: http://amzn.to/2BVgm9a * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Views: 69859 Sous Vide Everything
Smoked Meat, Steak Filet Mignon Green Mountain Grills Pellet Smoker
Smoked Meat, Steak Filet Mignon Green Mountain Grills Pellet Smoker. Filet Mignon smoked and grilled on a Green Mountain Grills Daniel Boone Pellet Smoker. The Green Mountain Grills Daniel Boone Pellet Smoker, can grill steaks. While adding a very nice deep smoke flavor to them. Green Mountain Grills Premium Texas Grilling Blend Wood Pellets were used in this cook. In just minutes, you can have great tasting steak, smoked the easy way. From a Green Mountain Grills Daniel Boone Pellet Smoker. This video also shows some of the searing the Green Mountain Grills Daniel Boone Pellet Smoker put on some of the filet mignon steaks. Get a printable copy of this Smoked Meat, Steak Filet Mignon Green Mountain Grills Pellet Smoker Recipe at: https://DGrillSmoke.com/smoked-meat-steak-filet-mignon-on-green-mountain-grills-pellet-smoker/ Support D Grill on Patreon: https://www.patreon.com/dgrill Follow D-Grill on Twitter: @DGrillSmoke Use these referral codes, to support D Grill and purchase items to help your grilling: Green Mountain Grills and accessories: https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_tl?ie=UTF8&tag=soulfoodcookboon&keywords=green%20mountain%20grills&index=aps&camp=1789&creative=9325&linkCode=ur2&linkId=a62d5503793e78a041cea1f12fcfb654 Heat Resistant Grill Gloves: https://www.amazon.com/gp/product/B00JEOJTQE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00JEOJTQE&linkCode=as2&tag=soulfoodcookboon&linkId=d14fc2d3e3363ddd9e14fe85ba489c6e Pulled Pork Shredder Claws - STAINLESS STEEL BBQ MEAT RAKES - Shredding Handling & Carving Food From Grill Smoker or Slow Cooker: https://www.amazon.com/gp/product/B074ZN9YLH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B074ZN9YLH&linkCode=as2&tag=soulfoodcookboon&linkId=855a58b7f4bd78b3336909e4ddfbaf5c Royalty Free Music courtesy of: Artist : Topher Mohr and Alex Elena Title : Lines Audio Library - Free Music https://www.youtube.com/watch?v=vs53ivv4hGo
Views: 1800 D Grill
Smoked Pulled Pork | Camp Chef SG Pellet Smoker
▶ Check out my gear on Kit: https://kit.com/grillingnetwork 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: 53527 GrillingNetwork™

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