I'm here to motivate and teach and share my experience and love for all things food! Come along for the ride!
Pitmaster/Grillmaster-Chef Eric Thomas has been seen on the show BBQ Pitmasters, BBQ Pitwars and Food Network Chopped.
Follow Eric via Social Media:
Instagram:
instagram.com/rollinggrill
Пікірлер
Great job😊
I made one today.
kiln dried/carbonized wood has no flavor but burns at a consistently high temperature for a longer time
We sell them at my Walmart in Colorado.
I know this is an old video and would still like to say this looks great. I used to buy pork steaks years ago when I worked at a grocery store and cook it for me and my mother. I forgot all about them until now . Thank you for reminding me of them and how much I liked them
Why you scared of that bone? I love pork steaks with the bone in them. Get yourself a proper meat saw.
Yeah Boi!!! I used your recipe straight 🔥🔥🔥🔥💯💯
I never knew they had a seafood farmers market in Georgia! And they have oysters already shucked too?😳 I don't know if you can get them already shucked in Florida, Phillip usually buys a box and shuck them himself! So we don't grill them at home too often 😅But I love them chargrilled! Our smarter not harder is going to ACME Oyster house 😂I gotta tell him about this! And them silver holders are nice. And they look delicious! 🤤
Acme smarter not harder is a good way to go! 😂. The silver seafood holders would be good for the RV sites! Next time you all hit Atlanta make sure to check out Dekalb Farmers Market. Excellent seafood.
@@TheRollingGrill for sure! Thanks! Phillip just ordered some of the seafood holders 😂
Good looking out, My wife just came home with 2 packs💪🏾💯
Right on! 👍🏾
I know how the toppings tasted. How were the oysters?
Oysters came out excellent. Good smoke flavor when you use them on the grill.
Perfect song. Perfect food.
Right on! 👍🏾
Awesome video!
That reaction tells it all ...I know they fire
Brother you a great cook. Invest in some lights your video will definitely improve
I fuks wit u bro I tried this EXCATLLY like u said and perfect thanks my guy
Right on Bruh! Glad it worked out! 💪🏾
Looks Delicious
Thanks 👍🏾
Do you keep adding charcoal for the heat to keep cooking it or how does the cooking process work?
Yes you have to add wood or charcoal maybe like every 4 hour or so depending on what kind of pit or grill you use. Just enough to keep the pit to your desired temperature
@@TheRollingGrill thank you!
get wood chuck sticks NOT regular CHUNKS and watch brisket videos until u can get it, always try to get a prime grade brisket and smoke it from there
Perfect
what size grill is he using, 18 in, or 22 in?
22
The price for Duke's skyrocketed so much that I decided I might just as well pay for Hellmann's, the preferred mayo of Julia Child, Ina Garten, Jacques Pepin, and other classicly trained chefs. They were right, I could taste the difference. ⬅
Blue Plate out of New Orleans is another good one.
How can I get some more party dust? Stuff was amazing
Hey hopefully we shall start selling it again soon. 👍🏾
That looks delicious
Thank you 👍🏾
Them hoes look dry af gang
Looks pretty fuckin good 😂 im yoga the bear gimme yo pinick steaks😂😂
😂👍🏾
How long did it take you to cook them??
Took about 5 minutes each side for medium
I like your style 👏🏾👍🏾
Right on 👍🏾
Right on. Definitely can’t use them Chinese crawfish they just ain’t the same
Right on! 👍🏾
Man I been itchin for some crabs I gotta pick some up tomorrow now.
Good eating!
Come on, man! You got a real nice kitchen here. You can clearly afford a better parmesan cheese than Kraft.😄
😂😂 Hey it works 🤷🏽♂️
Can’t hear the audio 😢
Im thinking about starting to raise meat rabbits. Do you think the quality of the meat is worth it?
Yes. Rabbit meat is excellent and if done right stays moist.
Which way do the grains run?
Those are some huge beef back ribs. I’m in New Jersey and beef back ribs are nothing like that. They are very small and only like 3-4 pieces of meat and that’s it. Yours are like spare ribs but in beef. Looks great
Got them at Costco. Good price also
the final product look amazing. not so sure id use any aerosol/ spray can that near an open flame. overall… i could almost taste that pulled pork goodness.
As a Boricua, you are thorough Bro. My only suggestion is to make deeper and wider holes in the pernil so you can push the rub in the meat easily. I usually ad just a tad bit more oil. I usually baste it after I take the foil off. Other than that…WEPAAAA!!!! Amazing! I wish I was there to partake because it looks GOOOOD!!!
Right on! 👍🏾 thanks for watching and for the tips 👍🏾!
You did that, my first was a flat before I understood the cut, I got another one to give it a go
Right on! 👍🏾. Thanks for watching!
I just got a vertical propane smoker, new to smoking. Thanks for the vid!!
Right on 👍🏾! Thanks r watching
Good vid
Thanks!
❤ Love pork steaks 😍
Good eating!
I love the fact he said he not gone talk us to death😂😂😂😂
Absolutely 😂👍🏾
awesome color on those ribs man, we need smell o vision :)
Right on! 👍🏾. Thanks for watching
Good one Buddy..much enjoyed and I’ll definitely give that a go! …and from an English bloke…. you pronounce it Wurstersher sauce..It’s one of those Anglo Saxon words that doesn’t sound anything like it’s written!👍🥴😂
Right on! Thanks for watching.
How long did you let it smoke??
I usually go about 6 or 7 hours
@@TheRollingGrill Appreciate that!!
Yes Chicago born i love me a good ole Italian beef 😊😊 thanks for sharing your video 🎉
Thanks for watching 👍🏾
I got my Boudin from Lafayette Louisiana to
👍🏾
It smells like smoke because it is condensed smoke from a smokehouse.
I got hungry just watching.
👍🏾
Did you wrap that brisket?
Yes I always wrap. With a foil or butcher paper
Love the idea of making steaks of them. Do you have a recipe or two for the steaks. Great video
I like to do a simple seasoning of salt and pepper and throw them in the smoker for about an hour and then foil and finish them on the over or on the pit. Good eating.
What is the salt and pepper ratio?