Chillin' & Grillin' with T-ROY COOKS
I'm originally from Baton Rouge, LA, moved to Austin, TX in 1990, and in 2023 moved to New Mexico. I try to incorporate some Cajun and Creole flavors with Southwestern flare. On my channel, you will see Southern Cooking mixed with a little Cajun, Texas BBQ, Italian, Mexican, and whatever else I feel like cooking. I usually upload one video per week, but since retiring I have times where I may not upload for a month or more so I can vacation with family. Hope you will subscribe and continue to enjoy all of my videos. Thanks!!!
Пікірлер
I have never found rocks in my beans
Do you think its ok to only light one end of the charcoal so maybe it will burn lower and slower?
Man, i cant express how nice it is to see you uploading regularly again. Warms the soul. I know you took a break for a while, hopefully all is good. Your well being and health is way more important than our entertainment I promise. But its good to see you again, and I'll never not watch one of your uploads
Im.from Denmark Old way is spekk only fate from Pork With onion
Many made like this naw
Thanks Troy, doing these now. Happy 4th. 🎉
I'm going to be doing a pork butt tomorrow night, which got me thinking about you. I'm glad to see you're still posting videos!
This is how old Robert Pattinson teach us how to make a dough!
I made this soup which was quite delicious but it went straight through me and had to spend the rest of the day on the toilet. And reading this comment section while eating this soup, made it come back straight out of my nose. Good times man :)
Here in N.C a lot of us like to add a dollop of Dukes Mayonnaise and a couple spoons full of chow chow and then crumble up your cornbread and add it to your bowl and i promise you it will absolutely rock your socks off.
How are you liking the stainless grates?
I like them a lot and they are holding up very well. I'll try to show them on an upcoming video for ya!
My goodness I have never watched such video absolutely straight video no extra talk just to stretch the time .. best video ever and yeah I am going to try this soup tomorrow for my weight loss
Always look forward to your videos!!!
T-Roy I too bought a WSM because of you. And learned how to smoke ribs and pork butt. I haven’t used my WSM in about a year. I smoke on my kettle since I cook for two a lot. I needed a refresher. Your the man
Thanks much Paul. I need to use my WSM more often too. She's been telling me I'm neglecting her! LOL Cheers brother!!!!
Troy! Has anyone told you you kinda look like Ernest Hemingway😂
Nope, haven't got that one before, but thanks much!!! Much love Dorothy!!!!
Those beans look delicious. My mom used to make beans like that when I was a kid. I’m gonna have to visit your recipe.
I lost 10 lbs in about 10 days.
Awesome Rebecca!!!! Thanks for sharing!!!!
My face is hurting from laughing so hard ....i was looking up this diet cause it really does work..but at my age pizza toots could become dangerous... nothing like crop dusting in the grocery store and walking away silently listening in the other isle as people gag and complain..teach people to invade space ...lol
I this this method
Whats the longest the roast can be aged for? Also can i age it for 4 weeks, cut 2 steaks out of the roast and throw the rest back in to keep aging? I wont be consuming the entire roast at once
You never said how long on each side so, how long? Thanks.
I have started this diet purely out of the fact I was feeling bloated and have nothing better to do while I have the week off. I will occasionally update with my findings. First bowl eaten and it was pretty good
missed your videos. sometimes at work ill randomly sing your opening song haha. makes the day pass a little bit and catch. especially since my name starts with T.
Did you win? I revisited this cause I remember the color looked amazing. Cheers ol t roy
Of course I won! LOL Nah, I think we both decided it was a tie since we couldn't taste each others chickens. It was some mighty fine eating!!!
Wild fork has allot of stores in Orlando. I buy from them.
This video should be entitled 3 things not to put in a low country boil. Artichoke, Cauliflower and Broccoli 😂
You show uo at my low country boil with Artichokes and you will be shown the door.
Don't knock it till you try it David. Or, just make a batch without them. Either way, it's your boil, so do it your way. When at my house, I do it MY way and every time is different. Thanks for watching brother!!! Cheers!!!!!!!!
Great to see T-Roy back in the saddle!
Í needed some inspiration for my boil. Thanks ill try your style.
Can I eat this when I go to work in the week? Or.. do I get diarrhea?? 😅😂
Looks mighty fine sir!
😊❤❤
“You can’t tell me that’s some kinda reaction goin on.” Yes I can lol
You’re my boy T-roy! 👊🏼
How would you call that grill ? Have to be honest...that's not how we've been using our Vortex. LOL. (don't ask). Great camera presence, very down to earth --- subbed.
Thank you so very much for watching and for the support. Much love to ya!!!!
Great video .. The Italian soak them for 48 hours it also gets the lectins out of the beans which is really healthy Good job
I still refer to your videos every time I smoke anything.
I appreciate it John!!! Thank you very much for watching! Cheers brother!!!!
Man T Roy!!!!! new house new toy because of you I have nothing but weber grills now looking to get me one them Lonstar grillz
Thank You, I had this recipe years ago and lost it. My kids asked me to make it and I wasn't sure if I remembered all the ingredients. After watching the video I didn't miss any of them.😊❤
So happy I could share my family recipe with you and help you out. These old family recipes are really tasty!!!
This worked for me when I had to get into my Wedding dress... time to soup again Thank you
Can’t find Tiger Sauce anymore
It's hit & miss here too, but I just order it on Amazon if can't find it locally.
mines been on since this morning its been 7 hours now lol it didnt get bark till about 168 so i wrapped it in foil then , went to put it back on the WSM smoker and temp skyrocketed to 390 -400 its 92 here today and sun was directly on it by the afternoon so i put it in the oven at 275 its coming up in temp , its at 180 now ill start probe thermometer at 190 i wasnt going to wrap it but its a choice brisket hope it works out ! ok 8 hours in flat 206 point 202 the main thing is it feels like room temperture butter, letting it cool with foil open for 15-20 mins, then into the cooler for 2 hours it came out great ! thank you ! it was moist and tender throughout the probe test is the ticket ! Troy is Awesome ! could'nt of done it without T Roys help
As long as it's tender when probing, you should be good. Flat will probably be a little dry, but Point should be excellent!!! With Choice, I usually inject the flat with beef broth or something to help it out.
@@TROYCOOKS i did inject it ! It came out great Troy , took it out after probe test went well ! flat 203 point 205 thank you ! could not of done it without your help !😀
@@stevekline6004 That's awesome Steve. I'm sure everyone enjoyed it and it'll be easier next time. Cheers brother!!!!
Hey troy, love the videos! You convinced me to get a wsm this year. I smoked a 7lb pork butt that came out a little dry. It was my first time using the wsm and the temps were sort of all over the place as i learned to dial it in. Would temps fluctuations cause the butt to come out a bit dry?
Temp fluctuations happen on a new WSM. Give it about 5-6 cooks to get that carbon buildup inside and it'll rock steady on temps afterwards. It could have been the butt that wasn't filled with enough fat? If you buy another one like it, just inject some goodness into the butt before you start cooking it and it should turn out juicy. You can also wrap when it hits around 165F internal to help keep it juicy. Hope that helps and I'm sure you'll enjoy that WSM the more you cook on it! Cheers Mike!!!
This guy is Awesome ! hes smoking Cool and so easy to listen too and informative ! So one video T Roy wraps brisket after stall.... on another video T Roy does not wrap brisket at all Which ways best ? should you cover the the thinner flat w foil so it does not cook quicker since its thinner then the point how do i keep a even temp throughout on My WSM thanks T Roy
I like bark, so I prefer not wrapping, but wrapping will give a faster cook and help retain the juices from the brisket. Some folks tent foil over the flat, but I don't do that because I like the bark. Play around with it and see which you like best! Have fun and enjoy the cook. I'm confident your family & friends will also enjoy your BBQ!!! Cheers brother!!!
Did you use a diffuser or a baffle in the drum smoker
Nope-Nada, just direct heat from the bottom.
Tempted to just eat this, fiber bars, and sugar free gummy bears for a week to see what happens to my hole
Trying this out now, just waiting on the second rise. However, how long do you cook it for and what temp? I don't have anything special, just my oven and some metal pans. Should I spray them with olive oil before making the pizza? Or any prebaking?
I would prebake the dough after rolling or tossing it into pizza shape. Prebake for about 8-10 mins, then put on your ingredients and bake until done to your liking. I usually baked loaded pizza for around 12-15 mins at 475-500F on a pizza stone or 15-18 mins at 400-425F in a metal pan. Hope that helps! Cheers and enjoy!!!!
Hey T-Roy! I've watched many of your cooks previously, but recently was searching for the Groven, and noticed you reviewed this back in the day. You still have your cooker? If so, how's it holding up. Ps. Do you know if this company still around? I send them a few messages via their website, but no response... Also, have you seen their new Markhor model?
I recently moved to New Mexico and gave the GrOven to a catering company in Austin so I wouldn't have to pay for shipping it to NM. In fact, I gave away all my cookers except for my WSM's and Weber Kettle cookers, so I'm starting over with my assortment of cookers. So far, I have a new Lone Star Grillz 24x40 offset and a new Camp Chef Woodwind Pro pellet cooker. I have not heard of the Markhor model and I'm assuming they are still in business. I will let you know that the GrOven was one of the best wood burning cookers I've ever used. The food tasted incredible and I loved how easily it maintained temps and how easy it was to adjust temps. Wishing I'd kept mine!!! Thanks for the question and I appreciate you watching! Cheers brother!!!
@@TROYCOOKS Thanks for the detailed response. Starting all over again sounds fun, which is also my plan [clear out my 3 grills (primo kamado, yoder pellet, charcaol gravity fed) and transition to all live fire. Hopefully the GrOven being the first. New toys that allow you cook amazing food are the best. Look forward to your upcoming vid's. Cheers!!!
I just ordered a bottle. I always thought that Franks was the OG Buffalo sauce but now I need to try this john young buffalo wings sauce!
I actually didn't like it tasting it directly out of the bottle, it didn't have that "It" factor that blew my mind; However, having it on the wings was an amazing experience which I will definitely do again. I hope you enjoy it as much as I did!!!
7 years old. How's T-roy doing today
Red Beans are not Cajun. I am reading numerous recipes that label red beans as Cajun. Red beans were brought to Louisiana by the Haitian people who escaped the after effects of the Haitian revolution. They transformed😮😅 the culture of Louisiana. Please stop distorting history. Red Beans are Creole.