SUBSCRIBE TO MY NEW CHANNEL ON FISHING. LAUNCHES TODAY. DON'T MISS OUT It's called Fish Hook: http://bit.ly/2GnKCKF SUBSCRIBE TO MY NEW CHANNEL ON FISHING. LAUNCHES TODAY. DON'T MISS OUT It's called Fish Hook: http://bit.ly/2GnKCKF 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: 29234 Cooking With Jack Show
Large Meat Smoking Kiln/ Smoker Machine https://www.food-machines.org/meat-processing-machinery/meat-smoking-machine.html Email: [email protected] The smoking machine is one of the 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.
Views: 146 Azeus Sophia
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: 1291 Ella F
Beef jerky is an awesome snack to keep around the shop or office. We cook up two LEM jerky seasonings, Sriracha and Cracked Pepper and add a little bit of our favorite rubs to the mix as well. Shop @ ATBBQ: https://www.atbbq.com/ Full recipe: https://www.atbbq.com/thesauce/video-smoked-beef-jerky/ Featured products: Yoder Smokers YS640 Pellet Grill - https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html LEM Jerky Rack - https://www.atbbq.com/lem-products-jerky-rack-pan-13-inch-by-18-inch.html LEM Sriracha Jerky Seasoning - https://www.atbbq.com/lem-products-backwoods-sriracha-jerky-seasoning.html R Butts R Smokin' Ozark Heat - https://www.atbbq.com/r-butts-r-smokin-ozark-heat-competition-bbq-rub.html LEM Backwoods Cracked Pepper Jerky Seasoning - https://www.atbbq.com/lem-backwoods-cracked-pepper-jerky-seasoning.html Oakridge BBQ Santa Maria Seasoning - https://www.atbbq.com/catalog/product/view/id/2648/ A-Maze-N Tube Smoker - https://www.atbbq.com/catalog/product/view/id/2700/
Views: 69475 allthingsbbq
Pork Belly Burnt Ends – Smoked Pork Belly Recipe on the BBQ with the Slow 'N Sear 2.0 and Weber Kettle **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/1885522028370703/ 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/ _________________ WHAT YOU WILL NEED: 4lbs of Pork Belly Uncut with skin removed Kosher salt BBQ RUB (salt free if salting separately) 1 cup BBQ Sauce 3-4 tbs Butter 2 tbs Honey Drizzle To make pork belly burnt ends start with a large slab of uncut pork belly with the skin removed. Pork belly is usually mostly fat, but some sections are meatier. For this recipe, the more meat the better. Once your pork belly is ready slice it into 1 ½ to 2 inch cubes. These may look a little bit big to start off with but they will shrink during cooking into perfect sized burnt ends. With the cubes cut now apply salt and seasonings. Normally we recommend a dry brine the night before but with pork belly there is so much fat in it, and it’s a sweet and salty crust that folks die for, so brining isn’t needed. Keep the salt at the surface. With that out of the way, time to coat the cubes in oil, then generously apply salt and BBQ rub until the cubes are fully coated. With the pork belly cubes all ready for the grill, it’s time to get the Slow 'N Sear set up for cooking at 225F-250F. Start by lighting about a dozen briquettes with a starter cube in the corner of the Slow 'N Sear. Once the coals are fully lit, fill the remainder of the Slow 'N Sear with unlit briquettes. Next, sprinkle a little bit of cherry and apple woodchips, or whatever wood you prefer, over the hot coals. Lastly, add 1 quart of hot water to the water reservoir for the generation of steam during the cook. Once the grill is up to temperature with clean smoke it’s time to get the pork belly cubes on the grill opposite the slow ‘n sear. We are going to be smoking these burnt ends for about 2 ½ - 3 hours to give them great smoky flavor and help form the bark. After around 2.5 - 3 hours of smoking it’s now time to pull them off the grill in preparation for our braise. You can see that the bark we were looking for has formed well. It’s key to get the bark you want NOW because bark won’t form during the next steps. With the pork belly cubes off the grill place the cubes into a cooking pan and pour over about 1 cup of warmed BBQ sauce to the pan along with 3-4 tbs of butter and top that off with 2 tbs of honey drizzle . We use the sauce for flavor, the butter as a fatty binding agent, and the honey to add a bit sweetness to the end result. Gently toss and role the burnt ends around in the braising liquid until fully coated. When that’s all done cover in foil and place back onto the indirect side of the grill. Continue cooking for another 60-90 minutes until they become really tender. If you are using a digital thermometer you are looking for around 200-205F at this point. With the burnt ends braised finish them off by removing the foil and giving them a quick toss in the braising sauce. Continue to cook for another 10-15 minutes to allow the sauce to set up. After about 4.5 hours the pork belly burnt ends should be done and ready to enjoy. For the original recipe used can be found at Vindulge.com and has a great wine pairing choice. https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/
Views: 27249 Adrenaline Barbecue Company
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: 50858 Ballistic BBQ
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
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: 15924 T-ROY COOKS
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), 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. 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. 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). 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. 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. 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". 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. 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: 328 OMG BBQ
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: 371518 How2Heroes
Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ 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/1885522028370703/ 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/ ___________ WHAT YOU WILL NEED TO MAKE THESE BEEF SHORT RIBS. 3-4 lbs of Short ribs Kosher Salt – 1/2 tsp per pound Big Bad Beef Rub - https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe This recipe works for beef back ribs or beef short ribs. It’s important to note that the meat is between the bones with back ribs and on top of the bones with short ribs. Short ribs are meatier than beef back ribs so they’re usually more desirable among pitmasters, and short ribs are what we’re cooking today! To prepare the short ribs trim off any of the thick fat and silverskin that’s on the top. This will help the rub that we apply later form a nice bark during the cooking process. Unlike pork ribs, don’t bother removing the membrane from the back of the rib if it’s is still attached. The meat could fall off during the cook. After trimming is done we are going dry brine our short ribs, by applying ½ tsp of kosher salt to every lb of meat. This both seasons the meat as well as helps retain juices. Once salted, cover them and place them in the fridge for a minimum of 2 hours but preferably overnight. After the ribs have been dry brined, we are now ready to apply our BBQ rub. Today we are using Meatheads Big Bad Beef Rub which adds a lot of flavor and a little kiss of heat to these ribs. If you pay careful attention you’ll notice we’ve added a little bit of cumin to the rub, which we feel really puts the Texas in these Texas beef ribs. When your ribs are all prepared you are going to start getting your Slow 'N Sear all set up for cooking low n slow between 225-250 degrees. We did this by lighting about a dozen briquettes with a starter cube in the corner of the Slow ‘N Sear. Once those coals were fully lit we then filled the remainder of the slow n sear with unlit briquettes as well as added a couple chunks of hickory wood for smoking on top. We also added 1 quart of hot water to the water reservoir for the generation of steam during the cook. The humid environment stabilizes temperatures during low ‘n slow cooks and helps the beef pick up smoke flavor. You’ll notice we ran our grate thermometer wires through the top vents to help minimize air leakage around the lid which will help us maintain low cooking temperatures . With our grill ready to go it’s now time to place our short ribs onto the grill. Because short ribs are so thick we’re able to place our leave in thermometer into one of the ribs to monitor the progress of the cook. Once we have the meat and pit probes in place, we’ll close the lid and begin smoking. After about 5 hours our leave in thermometer is showing that our ribs are just above 200F so let’s take a look and probe for tenderness. When we poke our ribs with our probe it goes in and out like it’s in butter so you know that rib is done. As they each get done we’ll take them off the grill. The ribs are done so you can go ahead and dig in, or, if they came off the smoker early, we can hold or rest them by wrapping them in a double layer of foil and placing them in a faux Cambro, which is a fancy way of saying room temp cooler. Making a Faux Cambro is pretty simple. Basically we wrap our ribs in a double layer of foil, then wrap the foiled ribs heavily in towels, and then place all that in a room temp or warm cooler. Let the ribs hold in the cooler up to 4 hours or when the meat gets below 140 F. The Cambro process will help further tenderize the meat. When your ready to eat, remove from your cambo and enjoy the feast!
Views: 52226 Adrenaline Barbecue Company
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: 98698 TheWolfePit
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: 642626 River Cottage
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: 38180 Cave Tools
Check out all the grilling and smoking gear I use and the video equipment I use at my Seared and Smoked Amazon Storefront https://www.amazon.com/shop/searedandsmoked ______________________________________________________ Smoking Meat Must Haves: https://amzn.to/2QmLssG Meat Probes and Wireless Thermometers: https://amzn.to/2zKKtND Everything Charcoal: https://amzn.to/2QqgX5r Grills I Own: https://amzn.to/2QrkC2X Pit Barrel Modification and Accessories: https://amzn.to/2OuUUwQ Knives I use: https://amzn.to/2Orvu3f BBQ Rubs and Sauces: https://amzn.to/2QiIjKs Backyard Pizza Equipment: https://amzn.to/2OuYFCD iPhone Youtube Video and Audio: https://amzn.to/2RiUs3I __________________________________________________________ Check out more tasty recipes on my blog at: http://www.searedandsmoked.com/ __________________________________________________________ Learn how to inject, rub, and smoke a pork butt on the Pit Barrel Cooker for delicious pulled pork sandwiches. Direct Product Product Links Pit Barrel Cooker http://shrsl.com/on6f Deluxe Cajun Injector http://amzn.to/2yJxRm8 Large Stainless Steel Injector http://amzn.to/2AWJmN4 Plowboys Yardbird Rub http://amzn.to/2AWfujT Tumbleweeds Fire Starters http://amzn.to/2Bx3d4U Fogo Lump Charcoal http://amzn.to/2AXqT38 Rub Recipe 2 T Sea Salt 4 T Seasoned Salt 2 T Celery Salt 2 T Lemon Pepper Mix 2 T Granulated Garlic 2 T Onion Powder 4 T Smoked Paprika 2 T Ancho Chile 2 T Black Pepper 2 tspn cumin 2 tspn Oregano 2 tspn thyme 2 tspn rosemary 2 tspn Cayenne Pepper 2 tspn Mustard Powder Check out http://www.searedandsmoked.com/recipes/ for more BBQ recipes and smoking resources.
Views: 10108 Seared and Smoked
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 *
Views: 873449 Southern Coastal Cooking ™
Join me as I cook some delicious smoked meat in the little charcoal weber, the Smokey Joe.
Views: 19558 Weka Digital Media NZ
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
Views: 30797 Backwoods Gourmet Channel
Hot sale meat smoke chamber, bacon smoke house, chicken smoke oven, fish smoker, horizontal air smokehouse Allance meat smoke house allows to make automatically thermal treatment of meat products, such as reddenning, drying, smoking, roasting and cooking. It is an special type for all kinds of products like meat or fish fillet, chicken, bacon, cheese and other similar products spread on trays. Email: [email protected] https://www.foodmachinesale.com/meat-processing-machine/meat-smoking-machine.html
Views: 189 foodmachinesale supplier
Breville Smoking Gun Experiment. Can you taste infused smoke flavor in meats that were smoked before they are cooked. Products used in this video: 1. GlovePlus Black Nitrile Industrial Gloves: http://amzn.to/2sDjbXT 2. Breville BSM600BSS the Smoking Gun Wood Smoke Infuser, Silver: https://amzn.to/2q7ZIKt 3. BBQ Wood Chip Wine Quicksmoke: https://amzn.to/2GzhcGB 4. Wood Smoking Chips Variety Gift Set: https://amzn.to/2EkMnnh Bad Beast BBQ Amazon page: https://www.amazon.com/shop/badbeastbarbecue Get Your Bad Beast BBQ t-shirts and other great designs at: https://shop.spreadshirt.com/badbeastdesigns/ Kenyon Revolution Grill Links: Website: http://www.cookwithkenyon.com/product-category/electricgrills/ Facebook: https://www.facebook.com/cookwithkenyon Twitter: https://twitter.com/Kenyon_Grills Instagram:https://www.instagram.com/kenyongrills/ Pinterest: https://www.pinterest.com/cookwithkenyon/ Bad Beast Barbecue contact info: Contact us at [email protected] FOLLOW BAD BEAST BBQ: • Twitter: https://twitter.com/badbeastbbq • Instagram: https://www.instagram.com/badbeastbarbecue/?hl=en • Facebook: https://www.facebook.com/badbeastbbq/ Music from Incomptech Music Library "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Music from YouTube Audio Library Keep It Real by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.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 helps support the channel and allows us to continue to make videos like this. Thank you for the support!
Views: 2826 Bad Beast Barbecue
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: 109560 D Grill
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: 846 Gelgoog China
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: 1833735 Guga Foods
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.
Views: 6472 No Hippie BBQ & Cooking
Chef Tom walks you through our technique for producing award winning competition pulled pork. This is the same recipe that gave us a 2nd Place Pork finish in our first ever KCBS competition. Shop @ ATBBQ: https://www.atbbq.com/ Full recipe: https://www.atbbq.com/thesauce/video-competition-boston-butt-pork-shoulder/ Featured products: Yoder Smokers YS640 Pellet Grill - https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html Smoke on Wheels Pork Marinade & Injection - https://www.atbbq.com/smoke-on-wheels-pork-marinade-injection.html R Butts R Smokin’ Ozark Heat BBQ Rub - https://www.atbbq.com/r-butts-r-smokin-ozark-heat-bbq-rub-14-oz.html 3 Eyz Original BBQ Rub - https://www.atbbq.com/catalog/product/view/id/2568/ Eat Barbecue IPO Barbecue Sauce - https://www.atbbq.com/catalog/product/view/id/2679/
Views: 583326 allthingsbbq
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: 111665 FlamingRoosterBBQ
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: 5302 Walton's Inc.
#HarrySoo #SlapYoDaddyBBQ #ShortRibs After 130+ videos, Harry finally posts his first beef short rib video to recreate that magical moment of his first bite of beef ribs as a Texas Tech freshman as he retrained as a computer engineer after being laid off as a 747 pilot for Singapore Airlines. Click “SHOW MORE” for links and info Harry’s tees - https://teespring.com/stores/slap-yo-daddy-bbq-store Donations/Sponsors - https://www.patreon.com/HarrySoo Buy BBQ Gear on Amazon Harry likes: https://tinyurl.com/yb9o526a Awards - http://www.slapyodaddybbq.com/contests/awards/ - 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 - 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: 6987 Harry Soo
Chef Tom shares an INCREDIBLY tasty take on barbacoa tacos, with this Beef Short Rib Barbacoa recipe! With a history as varied as Barbacoa's, there are a plethora of ways to prepare the dish, but this is one you don't want to miss! Check out the full recipe below. Full recipe: http://thesauce.atbbq.com/beef-short-rib-barbacoa/ Featured products: Yoder Smokers YS640 Pellet Grill - https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html Lodge 12" Cast Iron Skillet - https://www.atbbq.com/lodge-logic-12-inch-cast-iron-skillet.html Lodge 12" Cast Iron Skillet Lid - https://www.atbbq.com/catalog/product/view/id/741/ Cornhusker Kitchen Duck Fat Cooking Spray - https://www.atbbq.com/cornhusker-kitchen-duck-fat-cooking-spray.html Cattleman's Grill Steakhouse Seasoning - https://www.atbbq.com/catalog/product/view/id/2563/
Views: 82639 allthingsbbq
Smoked Meat Making Machine 1. Integrating the functions of steaming, stewing, drying and coloring; 2. Automatic control of operation and temperature; 3. Wood-grains smoke system and optimized smoke-banning pipeline effectively reduce pollution. 4. Japan magnetic valve. 5. 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-machine.org
Views: 49 Food machinery supplier
Smoking Brisket, Sweet Italian Sausage and Pork Roast. I use Myron Mixon's Smokin Book Smoke Hollow Professional Series Smoker Send Mail To: Rick Mammana P.O. Box 4302 Easton, PA 18043 Please Subscribe if you like. http://www.youtube.com/subscription_center?add_user=shopatnite
Views: 3447 Rick Mammana
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/
Views: 26773 Adrenaline Barbecue Company
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: 67211 Food Chain TV
Smoked Brisket on Jambo Stick Burner #brisket #smokedbrisket #stickburner The best brisket I’ve experienced was cooked on a stick burner pit, and now it’s my personal mission to recreate that brisket using one of these style pits. I use a simple mixture of equal parts Kosher Salt and Corse Ground Black Pepper along with a light coat of my Hot Bbq Rub for the seasoning but you can use your favorite rub as well. I don’t get aggressive with the trimming on the brisket. Remove some of the thick fat that connects the flat and point and any sinew from on top of the flat. Take off any grey or discolored meat from the sides (this is just the areas exposed to more oxygen during processing). Flip the brisket over and trim the bottom layer of fat to 1/4”. Once the pit is running at 275 degrees, place the brisket inside and maintain the fire by adding splits of wood. I used Pecan but you can use post oak, hickory, or your favorite wood just make sure it’s seasoned (has low moisture content). To keep the pit running I’ve found that the fire needs a new stick of wood every 45 minutes. When the outside of the brisket starts turning dark, wrap the brisket in butcher paper and continue to cook. Use a probe thermometer inserted into the center of the flat to monitor internal temperature. It’s done once it gets to roughly 200 degrees internal. To monitor the internal temp while the Brisket was cooking, I used a Thermoworks Signals - https://www.thermoworks.com/Signals?tw=KILLERHOGS To verify the Brisket internal temp, I used a Thermapen Mk4 - https://www.thermoworks.com/Thermapen-Mk4?tw=KILLERHOGS Rest the brisket in a dry cooler for at least an hour to let the cooking process stop and ensure a juicy end product. When you’re ready to serve, slice the flat into 1/4” thick slices against the grain. For the point I go a little thicker and always cut a few burnt ends from the edges (my favorite part!) Smoked Brisket Ingredients: - 1 Whole Packer Brisket 13lbs avg. - 2 Tablespoons Kosher Salt - 2 Tablespoons Corse Ground Black Pepper - 2 Tablespoons Killer Hogs Hot Rub Smoked Brisket Directions: 1. Prepare offset Bbq pit for indirect cooking at 275 degrees using splits of Pecan wood for fuel. (Any style pit can be substituted just maintain 275 degrees) 2. Remove brisket from cryovac packaging and blot excess moisture with paper towel. Trim excess fat to 1/4”. Remove sinew (silver skin) from flat and any discolored meat around the edges. 3. Combine Kosher Salt and Black Pepper and liberally coat all sides of the brisket then add a light layer of Killer Hogs Hot Rub. 4. Place the brisket fat side down on the Bbq pit and smoke until the outside begins to turn dark (about 170 degrees internal). 5. Wrap the brisket in pink butchers paper and insert a probe thermometer into the thickest portion of the flat. 6. Place the brisket back on the pit and continue to cook until internal temperature reaches 202-204 degrees. 7. Rest the brisket in a dry cooler for a minimum of 1 hour before slicing. Connect With Malcom Reed: http://howtobbqright.com/ FB - https://www.facebook.com/HowToBBQRight/ T - https://twitter.com/howtobbqright IG - https://www.instagram.com/howtobbqright/ Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ For Malcom's BBQ Supplies visit - https://h2qshop.com/
Views: 123143 HowToBBQRight
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: 382198 Catfish and Carp
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: 3667 The Sausage Maker
Full automatic,smoke,steam, roast,dry meat product
Views: 30 Meat Machine Factory
For more barbecue and grilling recipes visit: http://howtobbqright.com/ Smoked Pork Chops | Grilling Thick Pork Chops I found some 1” thick pork loin chops at my butcher’s this week, so I decided to smoke these pork chops. This smoked pork chop recipe is simple and easy. First I take my pork chops and put them in a brine – this helps to add flavor into the smoked pork chops and also keeps these chops juicy. Here is my Pork Chop Brine: - 64 oz Apple Juice - 1 cup Light Brown Sugar - ½ cup Kosher Salt - ½ cup The BBQ Rub (you can find this rub at http://howtobbqright.com/bbqshop/ ) Heat 32 oz of Apple Juice in stock pot. Add sugar, salt, and dry rub and continue to heat until dissolved. Remove from heat and add remaining 32oz Apple Juice. Allow the brine to cool before using. Normally a brine takes a long time to distribute throughout large cuts, but these thick cut pork chops soak it up in a couple of hours. Place each pork chop in the bag and pour the brine over the top. Place the pork chops and the pork chop brine in the refrigerator for 2 hours. About 30 minutes before the thick-cut pork chops come out of the brine go ahead and start the smoker. The cooking temperature for pork chops needs to be right at 250 degrees with light smoke. I stick with cherry wood for loin chops but any mild fruit wood is great. If you’re using a charcoal or propane grill, set it up for indirect cooking. We want to slow the cooking down so the bone-in pork chops gradually come up to temp. After two hours remove the pork chops from the brine and drain any excess liquid. Let the bone in pork chops sit out for 10-15 minutes on the counter before seasoning. I start seasoning the pork chops with a base coat of The BBQ Rub (you can find this rub at http://howtobbqright.com/bbqshop/ ). On top of that I sprinkle on a little Montreal Steak Seasoning. Place the bone-in pork chops on the smoker and keep an eye on the internal temperature. Even though we’re cooking at 250 these pork chops don’t take long. The target temperature for loin chops is 145 degrees, but you want to get them off at 140 to allow for 5 degrees of carry over. You can expect a 1 ½ hour cook time on these thick pork chops. As soon as I see 140, it’s time to get the pork chops off the pit. Rest the pork chops for 5-10 minutes before serving to allow for the carry over. The final product is a delicious, thick pork chop packed with taste and moisture. 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: 269669 HowToBBQRight
https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe A good cured and smoked ham is a delicious meal choice anytime, but especially popular around holidays like Easter, Thanksgiving, and Christmas, and what better way to have a great family holiday dinner than to make your own smoked ham!? Jon and I will explain what ham is, how to make a homemade ham, and walk you through the whole process to help you make a fantastic ham that your entire family will love to eat. Before we start, remember that all the seasoning, cure, additives, and additional supplies including gloves, food safe containers, and more that we use today can be easily purchased at one location by visiting waltonsinc.com. Walton's has Everything But The Meat! So, Jon, why don't you go ahead and explain to us what smoked and cured ham is…? A ham is the rear leg of a pig that has been cured through salting, smoking, and brining (or sometimes called pickling). Most ham cures contain nitrites which break down into nitric oxide gas through the curing process. The combination of nitrites and salt is what cures the meat, and salt also plays a role in lowering the water activity and making it inhospitable to dangerous microorganisms. When picking out and buying a ham, make sure you get a fresh ham that is uncooked, unsmoked, and uncured with no extra additives to it. You just want a plain, fresh, whole pork leg. Many grocery stores don't sell fresh hams, so check with your local meat market or local butcher to find one. To start making our homemade ham, we will need to inject the ham, soak it in a brine and cure solution overnight, then smoke and cook it. Let's start out with our injection and brine process. While a traditional cover brine or pickle can be done with hams it is very difficult to do correctly because of the thickness of the ham. Often, the cure in the brine will "gas out", which means before the cure and nitrites can fully penetrate to the center of the ham, the nitrite will break down into nitric oxide gas before it can penetrate all the way to the center of the ham, and then it is released from the brine into the air. The best way to make a properly cured ham at home is to inject it. To do this you will need a marinade injector. You can find multiple types of injectors at waltonsinc.com under Equipment and Injectors. Today, we are using our 4 oz Stainless Steel Marinade Injector. It can be used to inject cures and seasonings into hams, bacons or any other meat you want to cure, season, or marinate. Before you prepare your brine or pickle there are a few things we need to point out about the water you are going to use. At the time of preparation the water needs to be between 29 and 35 degrees F, and it should not be "hard" water and must be purified or potable water, so very low microbial levels. We recommend using either distilled or purified water, but tap water can be used but it should be placed in refrigerator overnight to allow it to cool down to around 35 degrees and allow any added chlorine to evaporate and not be added to your meat product. 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: 24980 Walton's Inc.
Homemade Bacon Recipe - How to Cure and Smoke Bacon - AmazingRibs.com Maple Bacon **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products AmazingRibs.com article on the science of curing meats safely: https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/science-curing-meats-safely ____________ 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: 3lbs Raw Pork Belly (skin Removed) 4 ½ teaspoons kosher salt 4 ½ teaspoons ground black pepper 3 tablespoons dark brown sugar ½ cup of Canadian Maple Syrup ¾ cup distilled water and lastly ½ teaspoon of Prague Powder #1 THE RECIPE METHOD: In a mixing bowl (or directly into ziplock bag) add in kosher salt, ground black pepper, dark brown sugar, Maple Syrup, distilled water and lastly ½ teaspoon of Prague Powder #1. Once everything has been mixed together pour it into a 1 gallon ziplock bag then add the pork belly. Once everything is in the bag squeeze out the air as much as possible while coating the pork belly all over. Lastly, place the bag into a tray just in case there are any leaks in the bag and place it in the fridge for 3 to 5 days. Because the belly will release liquid as it sits in its brine, it will be important to flip the bag ever day that it’s in the fridge to help redistribute the juices and spices. After 4 days in the fridge and a few flips this pork belly is fully cured and ready to prep for the smoke. The next step is to rinse off the surface to remove any large deposits of salt. With that our pork belly is ready to be smoked so it's time to get the Slow 'N Sear set up for cooking at 225F. To do this place about 12 briquettes into the corner of the Slow 'N Sear and get them fully lit. Next fill up the remainder of the Slow 'N Sear with unlit briquettes along with adding 1 quart of boiling water into the water reservoir to help generate a bit of steam. NOTE: Make sure to wear gloves for added safety. Lastly add 1 to 2 small chunks of Maple wood for smoking, other great choices would be apple or hickory. Close the lid until the grill has reached 225F with clean smoke coming out of the grill. With the grill ready to go, place the pork belly onto the grill and attach a leave in digital thermometer into the thickest part of the pork belly so that we can monitor the temp as it cooks. Once everything is done, close the lid and begin cooking at 225F. After about 2 hours of smoking, our pork belly should have reached an internal temperature of 150F. It’s time to pull what is now BACON off the grill and place it in the fridge for 30 minutes or longer to cool. This will help with slicing as it is always easier to slice when cold. Once cool, you can now slice it into strips and fry it up for your feast. Enjoy. For more Great BBQ Recipes using the Slow N' Sear visit http://www.abcbarbecue.com
Views: 69997 Adrenaline Barbecue Company
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: 957914 HowToBBQRight
Full Recipe + Ingredients: https://www.atbbq.com/thesauce/competition-style-brisket-recipe/ Shop @ ATBBQ: https://www.atbbq.com/ Chef Tom breaks down our recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and "BBQ Brian" Misko of the House of Q. Featured products: Yoder Smokers YS640 Pellet Grill - https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html Victorinox Boning Knife - https://www.atbbq.com/victorinox-6-inch-semi-stiff-curved-boning-knife.html Marinade Injector - https://www.atbbq.com/nsearch/?q=marinade+injector Butcher BBQ Prime Brisket Injection - https://www.atbbq.com/butcher-bbq-prime-brisket-injection.html Plowboys BBQ Bovine Bold - https://www.atbbq.com/plowboys-bbq-bovine-bold-rub.html R Butts R Smokin’ R Beef Rub - https://www.atbbq.com/r-butts-r-smokin-r-beef-rub.html Butcher BBQ Prime Dust - https://www.atbbq.com/butcher-bbq-prime-dust.html Plowboys BBQ KC Crossroads BBQ Sauce - https://www.atbbq.com/plowboys-kc-crossroads-sauce.html Blues Hog Smokey Mountain BBQ Sauce - https://www.atbbq.com/catalog/product/view/id/2574/ Instant Read Thermometer - https://www.atbbq.com/yoder-smokers-maverick-pt75-instant-read-thermometer.html
Views: 1152677 allthingsbbq
Smoked on the Rec Tec using the Tappecue to 160 internal temp. https://amzn.to/2RFHNKY rectecgrills.com 2 pounds ground beef (80% lean) 1 medium onion, chopped 2 large eggs 1/2 cup crushed buttery crackers 1/4 cup ketchup, 1/4 cup milk splash Worcestershire sauce salt to taste ground black pepper to taste 1 teaspoon garlic powder Glaze: 2 Tablespoons brown sugar 1 teaspoon yellow mustard 1/4 cup ketchup I smoked it at around 250 degrees until the center registered 160 degrees with my Tappecue.
Views: 1178 Food Porn Network
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: 2212 D Grill
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: 39519 Pitmaster X