So? Are YOU going to try this? Watch kzread.info/dash/bejne/c4Cn2sprgJS6oZM.html (The Best NY Pastrami @ Home - Did Joe Carroll Teach Me Well?) next!

@rcbackyarding9363

2 ай бұрын

I’m trying this on my Weber kettle. Wish me luck!

@Keith80027

2 ай бұрын

How do I make cold smoke on a Green Egg? Using a pellet tube or maybe a controller?

@JakeLovesSteak

2 ай бұрын

Beef ribs are my absolute favorite so...yes!

@michaelnance5236

2 ай бұрын

Isn't this basically the same cook that you did on the Traeger a couple weeks ago? How did this compare to that cook?

@BehindTheFoodTV

2 ай бұрын

@michaelnance5236 actually no - and not just because that was a brisket lol. This method is both colder and hotter - colder at the beginning and hotter to finish. I’m going to be testing this on the Traeger this week - watch for that video in a few weeks. And thanks for watching my videos!

I did the Ribs on Sunday...Best Ribs I've ever had cant believe how easy it was!

That vid with Bar A was most heartwarming… a great episode. Hope these ribs work out.

@BehindTheFoodTV

2 ай бұрын

Thanks!

Dang Al, you're churning out these videos. another great one brotha! Cooper was true to his word and held back no secrets. looks great

Unlike other bbq places, it appears they shared the actual procedure to achieve their ribs. Well Done!

I did order some of that seasoning after your first video. Nice work Al

it's just about 12:30 A M here.... and now I'm drooling - that looks amazing well done boys

You knocked it out of the park! Those ribs looked amazing!

That is so cool! It looked identical. Your attention to detail paid off!

The taste test at the end felt rushed. I would like to see closeups of the beef ribs and more about how these ribs are different. Thanks for showing us this method.

@BlackJesus8463

2 ай бұрын

They both acknowledge too much smoke.

Man that looks awesome!!

Great videos on a genius yet simple method! In my smoking experience, dirty nasty tasting smoke generally comes from wood with a lot of tight bark or wood that has not been seasoned(dried) at least 1 Central Texas summer or 2 years north of the Red River. lol Great content! I’ll be visiting Coopers place soon and calling out Coach on his promise for sure!

Eye opening stuff.

I can't believe you did it Al! What a performance. That must have been a fun day of filming.

Congrats on nailing the cook!! Those looked amazing!

Congrats on the successful smoke! Looks perfect!

Back to Back straight hitters. Another amazing video. Very interesting to use the cold smoking method to add more smoke, I may try it next time with pecan or oak. My main wood to use is Mesquite because I like more of that smoke flavor and other woods tend to be too mild for my taste. Wonder how this cook would compare to a Mesquite cook? 🤔

I'm doing short ribs next week over here in the UK , you simply can't knock them , Juicy , rich , beefy as hell , and even come fitted on a handle for ease of enjoyment

Al! Love the video, do they use the same method for the briskets?

Good job!!

I loved both of your videos, Goldies & Bar a BBQ. I don't know if this will work for my grill? I have a Masterbuilt Gravity 1050 so don't know if I can recreate this with just charcoal? I actually like Goldies Smoker, so I might get one, we'll see 👀? Thanks for sharing 💪👍🤝🍖

As you know I've been to Goldees class and I AM trying this. Thanks for the vid........

@BehindTheFoodTV

2 ай бұрын

Yes I know - and this is going to blow your mind. And I'm testing it on other foods as well. Have fun!

Great video that beef rib looks delicious

@BehindTheFoodTV

2 ай бұрын

Thanks and thanks!

yum!! can you educate on dirty vs clean smoke in a future vid pls!

Al, Great job! I do remember an early Jirby video in which he puts the meat on before the smoker has built up any heat, but this was much longer. I guess we all still need some type of scientific explanation as to why some smoke makes the meat good and some bad. At what point is dirtier smoke helpful and when does it become harmful. Keep up great content. Can’t wait to see the other food you did!👍

@BehindTheFoodTV

2 ай бұрын

Thanks Ben. I'm wondering how much of this is just a fallacy created by Aaron Franklin back in the day. Lots of tests to find out!

Need to do a test run on my XL BGE w/ a Flame Boss to see if I can hold 160 degrees. What temp was your warmer set at? I have a Smokin It 2 electric smoker (don't use anymore) with a PID, thinking I can use that as a warmer.

@BehindTheFoodTV

13 күн бұрын

I bet you can - I was able to pull it off in a test with the Signals from Thermoworks a few years ago. I run the warmer at 150F. Good luck!

Not too shabby Mr . Didn’t see where you mentioned the type of wood used, whether kiln dried or green wood or ballpark moisture content of the wood. Other than that a big fat thumb up on that one.👍🏼

🤤 for sure am trying this technique,😇 as I am looking forward in opening my own barbecue joint And get off from trucking.😎

@BehindTheFoodTV

2 ай бұрын

I love the plan! When you open let me know ow where it is!

@HectorGarcia-nm1pd

2 ай бұрын

@EatMoreVegans for sure brother God bless you 🙏

Outstanding brother! Looks dynamite! I’m sure it tastes like that too!

@BehindTheFoodTV

2 ай бұрын

Thanks - it was SO GOOD!

Is cold smoking that long without nitrates safe?

Have you tried the Bar A rib glaze on the beef rib? I just watched your Frankinrib hybrid Goldee seasoning and Bar A glaze. Great videos!

@BehindTheFoodTV

2 күн бұрын

I haven't - but I don't know how well a sweet rib glaze would do on that monster beef rib. Only one way to find out I guess! Thanks for all the support!

Makes sense that you can add so much extra smoke to beef ribs and not have it be overwhelming considering it's such a rich cut and that it probably balances out with that richness. I'll have to give this a go myself next time I get enough Sam's Club bucks to get a couple racks.

Yummy‼️ Brisket on a Stick

@BehindTheFoodTV

2 ай бұрын

Yes ma'am!

From where I'm sitting, the color of the meat when you cut into those ribs looks better than the ones at Bar-A- BBQ.

@BehindTheFoodTV

2 ай бұрын

I’ll take it!

Nice job Al! I'd love to see you try and replicate something similar on the Kamado Joe!

@BehindTheFoodTV

2 ай бұрын

Thanks, Chris - it's on the list!

Probably next week if I can find beef ribs up here.

Gonna try this tonight on my LSG Pellet after seeing you and Ballistic BBQ. I’m gonna mix my pellets with the hickory wood chips.

@lm5035

2 күн бұрын

How did they turn out? I just ordered my 20x42 LSG pellet! Planning on this being my 1st cook!

@kokicubano

2 күн бұрын

@@lm5035 they came out great and even cooking them normally the entire time at 275 on the LSG they come out nice and smoky. So the only way I would know for sure is to cook both of them and compare. I am not sure if you know there is a group on Facebook just for the LSG Pellet

@lm5035

Күн бұрын

I have joined the LSG pellet FB group. I’ve been on there checking out all the posts. I’m crazy excited to eventually get this smoker!

@kokicubano

Күн бұрын

@@lm5035 awesome I have some pics and vids of the cook on there. Plus a ton of other cooks as well.

On Bar A Cooper said put everything in the warmer? What temp is the warmer set to?

@BehindTheFoodTV

2 ай бұрын

Food safe temperatures start at 140°F - so most restaurants keep them at 150°F so there's some margin for error. That's what I do with mine as well.

Cold smoking seems to work for the Eskimos for 2k years so yeah I think the whole concept of dirty smoke is questionable

Al, those beef ribs look absolutely amazing! I have a question I was hoping you could answer. I don't have a ton of money to buy all the cool toys that you have. I'm super jealous! I got into bbq a few years ago, and I use a weber kettle. I want to take the next step and get an offset, but again I don't have a ton of money to spend. I'm limited to buying a cheap one from a big box store. A friend of mine suggested that if I do that, that I should go for wide vertical offset as they are easier to maintain temps than a regular stick burner because you're not fighting against the heat's natural tendency to rise as opposed to trying to force it horizontally across a cooking chamber to the stack. My question is, can you get the same results (same meteorite bark, flavor, juice) as you can get on a regular stick burner when using a vertical stick burner? I would imagine that I would have to cook briskets upside down as the heat would come from below.

@BehindTheFoodTV

2 ай бұрын

Hey @tdtommy196 - I think you answered your own question at the end. If the airflow and heat are different, the results will be different. I'd say go to Academy Sports and pick up an OCB Brazos or G2 and you'll be happy. Good luck!

@tdtommy196

2 ай бұрын

@@BehindTheFoodTV ok cool. I'm glad you're in agreement with me. Now I need to plan a trip to academy. I live in Buffalo. I think there's one in Ohio, but I might go to one in Kentucky instead because there's a Buc-ees in Kentucky and I can kill 2 birds with one stone! I love that place!

@BehindTheFoodTV

2 ай бұрын

@@tdtommy196 hard to argue with that logic!

Nice job Al. But where are the tallow smoked chocolate chip cookies?

@BehindTheFoodTV

2 ай бұрын

Haha they are coming! Next week pork ribs, after that the turkey, and then the cookies for dessert!

Nice Work. Looks Great. Love Your HAIR. #STAYSAFE #PHILLYPHILLY 🇺🇸

@BehindTheFoodTV

2 ай бұрын

Thanks :-)

Where did you get the beef ribs?

This proofs: no such thing as dirty smoke. Only less or more smoke. :)

Well you guys pulled it off! Let me know when the house next door goes up for sale. So I not sure what to say about dirty smoke now, maybe have to wait for the turkey and pork ribs to see what that smoke tastes like. I will buy some beef ribs to try on my Green Egg to see what happens with a very low fire.

@karenwilson3968

2 ай бұрын

I'm wondering if a pellet maze would recreate the cold smoke flavor in the BGE. I haven't had success with keeping the temperature that low in my egg.

@Keith80027

2 ай бұрын

@@karenwilson3968 I tried using pellet tube to make cold smoked cheese that turned out really bad, way too much smoke that might of been just too long for cheese. I see what my fire controller can do for a low temp and also try the pellet tube again on meat.

Please send your leftovers to the dealership lol!

Was the brisket a secret?

How does this mitigate botulism? I know when you cold smoke sausage you use curing salt to prevent it but there’s nothing on the meat that would stop it here.

@dezal06

2 ай бұрын

Botulism spores are heat resistant but botulism toxins are killed when held at 185 degrees for 10 minutes. Cold smoking sausage, the temp doesnt get that high so they have to use curing salt to prevent it.

@travis759

2 ай бұрын

Looks great. I can't wait to try this. Can you elaborate on the amount of wood you used? How many times did you have to add more wood? Thanks

@BehindTheFoodTV

2 ай бұрын

@travis759 thanks man. For the cold smoke it was one load with seven decent sized splits.

Wait so dirty smoke is not a thing?

@BehindTheFoodTV

2 ай бұрын

It would appear, at least with offset smokers, that dirty smoke is not a thing. I haven't tested this yet with other types of smokers but yeah this is mindblowing!

I don't think there's such thing as "dirty smoke".

Isn't that fatty enough to put it on a high heat rotisserie? It's basically just fat

@BehindTheFoodTV

2 ай бұрын

I haven’t tried. I do like them over direct head like the Argentines do it don’t could work well. Time to try it!

Meh. I like the documentary videos, but the how to videos aren't so great...