I have owned my pit barrel cooker for 5yrs now. I love the way it does brisket absolutely amazing. Oh and Sam, it works like a convection oven, as the meat drippings hit the hot coals, steam spirals up and cooks the meat from all sides. I mention Sam as if he is really going to read this 🤣

Sam should do an episode similar to "Chopped" where max chooses 4 ingredients that Sam has to cook with to make a single dish. Then chance has to eat it and rate that dish. Oh and for the ingredients....anything goes

@chrisworthington1027

3 жыл бұрын

Great Idea I would love to see a Sam the cooking guy Chopped. 👍👍

@Kasper623

3 жыл бұрын

This is a great idea. Sam, Max, make it happen!!

@sethgaston845

3 жыл бұрын

This would actually be a lot of fun. The amount of bleeps would be hilarious.

@zacharyfett2491

3 жыл бұрын

April 1st is coming up soon. Perfect opportunity!!!!

A couple tips on cooking ribs in the PBC for lessening the chances they fall. Cut them in half before hanging or daisy chain two hooks.

@fadetoblack51

3 жыл бұрын

Yes I always double hook

@JohnDoe-xu2vx

3 жыл бұрын

I have lost my share of ribs into the charcoal over the years on the PBC. The danger part is when taking them off towards the end. When I take ribs off to sauce them sometimes I lay them on the grill for last half hour to be safe..

@kevinbossick8374

3 жыл бұрын

I don’t have that problem, but I double hook. Doing a pork butt tomorrow.

@claytonkokensparger9045

3 жыл бұрын

You said daisy chain

@joebaiza3598

3 жыл бұрын

Or double hook them

As someone born in North Carolina, I can say that a mustard based sauce is a South Carolina thing. North Carolina normally has a vinegar based sauce.

@JoeDonFan

Жыл бұрын

Except in the PeeDee region (roughly NE section) of South Carolina. That is also a vinegar-based sauce. I'm not from the PeeDee and I love me some mustard sauce.

@waltwalters4144

Жыл бұрын

Seconded

Vegan ribs are actually delicious! The hardest part is hunting down the vegan.

@MrSuckymcsuck

3 жыл бұрын

I prefer the grass-fed ones.

@thatguywesmaranan

3 жыл бұрын

hol up...

@TheSlavChef

3 жыл бұрын

@@MrSuckymcsuck Most of them are.... :D

@TheSlavChef

3 жыл бұрын

@@thatguywesmaranan yup.... :D

@jeremyevans9521

3 жыл бұрын

You almost made me spit out my iced tea!

Sam: "This not a promotion" KZread: not so fast

Mad Scientist BBQ tip: Pull the ribs mostly done, wrap in butcher paper with lard (or smoked lard) and finish horizontally, either stacked up on the grill grate or preferably in your oven. I use a hanging ring on my 22 WSM vs PBC and you can hang a lot of racks.

the Dr. Evil pinky after he said one million dollars was hilarious 😂🤣

Can't be the only person without a smoker that still watches the whole video

@TheSlavChef

3 жыл бұрын

Same here, buddy :D

@hbgriss

3 жыл бұрын

Almost anything can be a smoker 🤘🏼

@Hollis_has_questions

3 жыл бұрын

Ditto.

@BloomsIZG

3 жыл бұрын

I’ve got an apartment so yeah I’m with you

@xmozzazx

3 жыл бұрын

You can get some very affordable smokers! Apartment friendly even. I don't have a pit barrel smoker yet, but do very similar things, started with a smoke tube on my propane bbq.

Pro Tip: The butcher paper your meats are wrapped in make a perfect charcoal chimney starter. Love the show!

@samthecookingguy

3 жыл бұрын

thanks Robert

@chrisworthington1027

3 жыл бұрын

You could also use the barking dog next door 🤣🤣🤣

@Duschbag

3 жыл бұрын

I wrap my PBC Ribs in Butcher Paper as soon as they come out of the barrel. It keeps them warm and soaks up a LOT of grease. It also makes them easier to carry across the street to my neighbors house. 😋

@djandrews2978

3 жыл бұрын

So does the charcoal bag liner

Have had my Pit Barrel for 2 years and absolutely love it ... and not just for ribs ... I do big steaks - chicken - brisket - pretty much everything.

Yup Costco pulls membranes now.. I wasted 15 mins trying and realized there was none!

@fadetoblack51

3 жыл бұрын

On the baby backs. The St. Louis still have a membrane

@samthecookingguy

3 жыл бұрын

so funny!

@mauriceetal1426

3 жыл бұрын

Protocoke got it done in 2 minutes

Love the pit barrel. I made prime rib on it for new years and it was amazing. Can you do a prime rib recipe on the pit barrel please.

Love the channel! Would love a salmon episode 3 ways or something :D

I love how you measure out your ingredients for the sauces . The best food I’ve ate come from cooks that measure that way ! Awesome video 👍🏻 going to try to make these soon .

Thank you Sam and crew.. I appreciate you showing this..

Watch how cooking with RY sets up his PBC with a can it centers all the coals and you get a better cook + try throwing a chunk apple or cherry wood on those coals it’s a whole other level .

@philforslund3813

3 жыл бұрын

He had some kinda wood chucks in there.

In the word's of Sam...HOLY CRAP 🤤

Been dying for a good ribs video to go and make, thanks guys I will be going all three soon lol, cheers

I don’t think I could watch anyone else do this for 23 minutes. Love you Sam and crew!

You need some good wood chunks under the charcoal. Makes a world of difference I use oak wood on everything

@djandrews2978

3 жыл бұрын

Try pecan wood. It'll surprise ya!

@doineedaname2013

3 жыл бұрын

@@djandrews2978 pecan and hickory are also good I just always came back to oak and have stuck with it

Great. Now I want ribs. Damn you Sam!!!

You going to make me purchase a pit barrel bc of this video. I’ve watched hundreds of hanging ribs but laying here middle of the night on dialysis you sold me on this. Definitely going to do all three and maybe experiment with one more. Just to make it a even number. Thanks Sam for twisting my arm!

I have always always use charcoal bag for lighting chimney! This is the first time I've seen anyone else do it. So glad it was Sam. Validation.

I have owned one of these for about two years. As good as it is with ribs, chicken is absolutely insane smoked in it. And you really need to add a chunk or two of cherry to the fire.

@schihl76

3 жыл бұрын

Early! drop a couple cherrywood bricks on top!

@heidid5275

3 жыл бұрын

My husband would totally agree with you! Cherry, hickory, mesquite. They're all good!

@rmlaplante71

3 жыл бұрын

I completely agree. Included in chicken of course is wings. This thing is a wing machine. A friend offered to start buying me wings if I’d pump them out for her. Just some dry rub, no glaze and the chicken comes off the bone like buttah.

@ryancasey973

3 жыл бұрын

Definitely! Chicken leg quarters and a couple of blocks of oak.

@samthecookingguy

3 жыл бұрын

next time

Hi Sam - I was just going to order one of your "If Fat Means Flavour..." Tee's then realised you only do them up to 2XL. Then the irony of this hit me!

@PatrickAustin

3 жыл бұрын

Awesome!!!

your videos are very enjoyable to watch. thanks for sharing these amazing recipes!

I'm from NC. It's South Carolina that has a mustard base sauce. Eastern NC has a vinegar base, while Western NC also adds tomato.

I've had a pit barrel for years, it's a rib machine.

@kevinbossick8374

3 жыл бұрын

Me too. I am doing a pork butt tomorrow.

I can’t believe I’m enjoying watching Sam prep the brickettes

@misslady2397

3 жыл бұрын

Sam makes everything enjoyable.

They all look so yummy, gonna have to catch them all for sure!

Sam and the pit barrel are my two favorite things in cooking. Please make more PBC videos!

Sam- PBC user here....you have to “chain” those hooks together when you do ribs. I use 2 hooks per rack....

@jakesitsonatreewaitforshre1852

3 жыл бұрын

I've never chained mine, perfect ribs always. What is the benefit?

@bigbuckeye76

3 жыл бұрын

@@jakesitsonatreewaitforshre1852 it gives extra support for fall off the bone ribs

South Carolina for the mustard, just fyi

@hbgriss

3 жыл бұрын

Mustard vinegar baby! Yea!!! 🤘🏼

I can’t believe you guys did a Pit Barrel BBQ episode right now! I’ve been shopping to buy one just this week! Great episode! Can’t wait to pick one up and try out these sauces!

Got my knife a couple of days ago...AND am I happy. I’ve used it 4 times since and it works as well as it does when Sam uses it. I’m considering ordering more for Father’s Day for my pops and my kiddos.

I just found out Sam is the guy who told Kathy Lee and Honda to stfu when they wouldn’t shut up and let him talk lmao I’m a fan forever now. Did you ever go back??

@rodolfoguzman8974

3 жыл бұрын

What is this?

@KelKilimanjaro

3 жыл бұрын

@@rodolfoguzman8974 a while back he got invited on a talk show to cook some stuff and the hosts wouldn’t shut up so Sam had to shut them up lol

@rodolfoguzman8974

3 жыл бұрын

@@KelKilimanjaro i need to find that lol

We do a mustard style in South Carolina. Those heathens in NC use a vinegar base. Just so we’re all clear.

Love me some ribs! Thanks for all the videos guys!

The PBC was my first cooker. Luv it still to this day. Its a kick ass rib making machine!

i wanna see sam make like a hotpocket or something lmao 😂

@zacharywalker5344

3 жыл бұрын

A calzone...

Yes, that is cool and people have made smokers like that for a long time.

@ThydaCookingTV

3 жыл бұрын

Yeah

@LWgaming2020

3 жыл бұрын

👍🏿

@MtnLiner

3 жыл бұрын

Alan is the best! Thanks Alan for that informative comment.

Picked up the PBC Choice package for my husband's birthday thanks to this video. He's using it for the first time next weekend for a pork shoulder and we can't wait. Keep the awesome content coming and use this baby again sometime!

I Love ribs! All 3 made my mouth water! Thank you!

Why am i watching this when i dont have a smoker, am in bed and just ate so not hungry? Why? Thats a rethorical question 😏

the last time i came this early, the chicken and the egg hadnt even showed up yet

I love the way everything is filmed

Sam ur videos on bbq and grilling are awesome. My son and I always watch

The first time you checked them they had been in for an hour an a half, then you closed the lid and left them in for how much longer before you put the sauce on?

@williamstephenson5825

3 жыл бұрын

I was wondering about the same question. Had me going back & ahead looking for the time total. As Biden would say C'mon Sam.

What do you call a bunch of people in line for smoked ribs and brisket? A Bar-B-Queue.

@galacticknight3058

3 жыл бұрын

If you’re starting With the shitty puns, get out.

@TheSlavChef

3 жыл бұрын

@@galacticknight3058 Sure, just let me take my coat and I will grant you that wish, nooooot.

Love the concept 3 different ways

Watching Live from South Africa. Love you Sam!

Thank god Sam didn't' cook the ribs in the oven with vinegar again.

i thought he was cooking giant seahorses in the thumbnail

Take the membrane off by sliding a flat knife under it and pulling it off with paper towel. I’ve never had ribs where the sauce is applied 20 minutes before the cook is done. To test if they are done, grab the first 3 or 4 ribs with tongs. If they don’t bend, they will be chewy. The more they bend, the more fall off the bone they will be. Personal preference for the doneness. I prefer dry rub before smoking 225-250 for 3-4 hours low and slow. Great show and great production Sam. Kudos to crew for lighting, sound, camera moves and editing!

I’ve had a PBC for a couple years now and after the video and seeing a buddy who got into bbq last year make ribs yesterday and watching this... I had to go get some and cook some today. The only thing I wish you would do is spritz them with apple juice during the cook. It helps build better bark. And also add some wood chips or a fist size chunk to the cook. That’s all ya need. Them ribs looked good though. 👍

Looks great... but where’s the cherry, hickory, pecan, or applewood

@ronmexico1975

3 жыл бұрын

Was just going to post this. To smoke you need a smoking wood like one of those you said.

@FatGuyInaTruck

3 жыл бұрын

Left coasters.... They just don't know.

@DinkleDooper

3 жыл бұрын

As a Texan, it ain't ribs without those

@atlgator1928

3 жыл бұрын

Canadians don’t know about that

@henrylugo4233

3 жыл бұрын

Exactly ... this is terrible bbq. They talk about a smoke ring and smoking ribs but there’s no smoke ring really. There’s no wood on the charcoal he ain’t smoking anything. There’s no wrapping. The ribs are a bit underdone. That “Alabama white “ is terrible and he’s gotta stop trying to emulate a southern accent. The entire video is cringe worthy.

My high ass thought the thumbnail was grilled sea horse

@xami926

3 жыл бұрын

LMAO

@DoNotTredOnMe

3 жыл бұрын

That sounds delicious

Have to tell you this is one of your best videos, right up there. Ribs looked super delicious!!!!!!

Very smart you used the charcoal bag to light!!! Good stuff!!!

Sam: "Win a dream house!" Everyone: "Awesome!" Sam: "It's in Florida!" Everyone: " ...oh."

@MichaelSm1298

3 жыл бұрын

I'd take it and just sell it lol

@andrewe115

3 жыл бұрын

I'd move out there

@talentedofficials2445

3 жыл бұрын

@@andrewe115 why?

This is one of the situations when, I believe, membrane should stay on the ribs... it will prevent ribs from breaking apart even when they get tender... This method is popular in the middle east (with different styles)!!! Two thumbs up 👍🏼👍🏼

Highly motivating, love Alabama Slamma Sauce! I like the Nashville twist, but hot doesn't work for a lot of people. This year's rib fest may have a new winner!

I have been cooking on a PBC for years. Love it.

What did Adam and Eve do on their first date? They shared a side of ribs.

@imperialphoenix1229

3 жыл бұрын

R/thanksihateit

@jernigan007

3 жыл бұрын

wrong. it was 1 rib

I love that as he’s saying this isn’t a paid promotion, KZread put a paid promotion tag 😂

@futbolplaya07

3 жыл бұрын

It’s not a promotion for the barrel. He did an ad

@JimmyTurner

3 жыл бұрын

All the people who hit like on this comment not realizing there is a paid promotion in the video.

@mauriceetal1426

3 жыл бұрын

Integrity farms

@sjackson9264

3 жыл бұрын

The paid promotion is the omaze add, not the smoker!

Great video! Love the personality you bring to a good cooking show! I just bought a pit barrel cooker, and videos like this make me super excited to get to cooking!

u make everything look so easy, I hope it’s really that easy

Kinda surprised Sam didn't add some wood chunks and went straight charcoal.

@Tyrranid

3 жыл бұрын

In south africa we mock americans for using charcoal

@schihl76

3 жыл бұрын

@@Tyrranid i was surprised too...add the charcoal to the wood at least.

@67buick

3 жыл бұрын

@@Tyrranid in America we never think about South Africa

@Tyrranid

3 жыл бұрын

@@67buick as you should. Its a beautiful country going to ruin because of corruption in government.

Sam, we really need to talk about your obsession with mayo.... like, for real bud

These ribs look so good! Omg i wish i could have them

I love your shirt! Sam Choy and my dad are old golfing friends! One of my fondest memories was going to Honolulu with my dad when I was a kid and eating at Sam Choy's Breakfast, Lunch, and Crab restaurant. We ate that dungeness crab like no other with other tourists staring at us, and it was totally worth it!

Avoid overcooking the ends by cutting the racks in half before hanging

@kevinbossick8374

3 жыл бұрын

The bottom does get overcooked. I just started wrapping in foil near the end of the cook, and it’s much better.

oh oh oh,,,, raising hand me me pick me!!! who doesn't love ribs

I love using my barrel. If you haven't tried it before, put a block or two of oak (or your preferred wood) on top of the coals just before you hang your meat. Put the lid on and watch the smoke come rolling out. The flavor goes through the roof! If you soak the blocks of wood in water for about a half hour or so before going on the coals you'll get longer lasting smoke. I don't know about Flavor Town but it'll take you from OB to Modesto in a hot flash!

Looking good! For a continuation you could expand the difference by applying marinades and dry brining.

If your going to hang them like that, that's a good reason to leave the membrane on to strengthen for the weight for hanging they will be still be tender it won't matter...

The "Speecy spicey meatball" Aka Seltzer commercial was written by my friend Evan Stark. Roy Grace was the art director.

I actually wait for you to grab the paper towel.. makes me laugh every time. Def going to try these this summer. ❤️🇨🇦

Sam, I'm subscribed to several channels, but yours is the only one I get notifications for. I love your content. I'm making this tonight. Thanks for sharing your knowledge.

Fun fact: the plants he’s growing behind him are actually green onions

@tylerandleahcanadian3888

3 жыл бұрын

Hey its my pizza guy Steven How you been buddy

@Alvaro-qz6qk

3 жыл бұрын

@@tylerandleahcanadian3888 ??

@BloomsIZG

3 жыл бұрын

@@Alvaro-qz6qk Stevens profile picture is literally a pizza guy

@Alvaro-qz6qk

3 жыл бұрын

@@BloomsIZG yeah i saw afterwards😂😂

@tylerandleahcanadian3888

3 жыл бұрын

@@Alvaro-qz6qk just playing around haha

Definitely gonna try the nashville one once michigan get warm. I love ribs and the spice will just make em better

So eager to do this one tomorrow.

Love the barrel smoker ribs and the simple seasoning. Oh!!! nice Vessi’s btw, just got a couple of pairs, heaven, especially here in cold, wet Toronto.

Ribdiculas episode Sam,loved it,Nashville one looked cool.You know I’d knaw done on all of them,good work

Love the video stay motivated Dream big ribs looks amazing 3 mill on the way

Watch you all the time Sam, great recipes, love your no bullshit vibe keep them coming!

Looks awesome Sam, gotta try these.

That was awesome!

My mouth was watering watching you eat those ribs. Omg

Smoked, fried, sauced or sauce on the side. Delicious.

Been without power for the past three days and this is exactly the video I needed to come back to

Looks amazing!

This is next level

Thanks for making me cry Sam. Been without my pbc for a few months now due to life. My go to for years and I learned how to use it well beyond the instructions.

That Alabama one looked incredible

Looks dank AF!! Nice job!!😁😁

Very Nice!!! Love your passion for food!!!

I just found your channel and I must say you are so much more entertaining and informative than any British "TV" chefs. And not at all pretentious like the ones we see here. Great stuff. Also, have you tried Haggis?

60+ years ago, I remember Dad only served Loin Ribs (baby back)! He never removed the underside membrane. He would score the member well allowing flavor penetrate. Because the membrane was so thin, it gave a crunchy, but not chewy experience. I miss his cooking expertise. Kapones on a smoking rotisery for Thanksgiving...etc.