Some of the best memories I've created over the years have been the result of slaving away over a meal that gets shared with friends and family. In this age of technology the dinner table is one of the last few places where everyone puts their phones down to connect again as humans. It's these moments that justify the effort that goes into making the meal and that effort is just another way of showing people some love. We started this channel in hopes of inspiring more people to grill or barbecue at home, to slow down the pace of life for just a brief moment and to create your own memories with family & friends. Thanks for being part of this community!
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Why not European salt. Thats the best salt in the world!
Do you salt the fat too?
Interesting video thanks but that background music. Sorry didn’t like it.
Can you keep it outside? Or better to bring it in and out…
Are you cooking on iron cast ?
Have never seen Cheez Whiz in s Pace container lol
Man Kraft isn’t even cheese . Besides that, the burgers look amazin!
Great test, thank you for sharing. I do believe in trimming any type of meat stuffs before smoking, so that those thin parts don't get too dark or even burn. It's just something less to worry about while already managing all the other things. But I don't trim competition style, it's just not necessary and rendered fatty bits are yummie!
Can you get a good sear on a steak with this?
Forgot the sides rookie mistake
Best oven barbeque ribs
You failed because you put salt on both of them. Had you salted one and msg the other you can taste a clear difference
That's not oil it's machine lubricant.... use lard!
This is ONE SERVING
why i watch my tv and NOT my couch
Great review thank you. Picking mine up today 🎉Looking forward to lots of cooking.
I just pour a few cups of water in mine and let it cool down in the fridge. All the impurities fall right to the bottom as it cools.
Because of the grate, there is no way to get all the pellets out of the hopper thru the trap door, some are laying on the feeder. Is that a problem? Should I remove the screws and just take the grate out?
Lockdown at your house ?
I've never seen so many 'experts' in one comment section. Tell us again how you're right all the time.
PPPlug it in your PPProtein. I was listening to this through speakers and felt like I was inside your mouth. But the kit review was great and it's Persuaded me to get one 👍
My fav food..... Oklahoma burger with pickles n burger sauce.....
Too many voices
muuuuuch better video than most I have seen . . . no chemicals, just a little elbow grease
What about the 'rust' or little spots that look liek rust on the stainless steel surface?
Where do you dump that tote of water afterwards?
Just bought one! $499 at Aces!!! I'm so jazzed!
I just bought one today. Lol.
Just ordered one from Costco. Should be coming in tomorrow. $499
What scraper do you use please?
Great review. Very helpful!!
I'll say this as somebody who always advocates for searing the fat cap. 95% of home cooks do not know how to *consistently* rend down fat in their steaks. If you're trying to tell the hobbyist cook to skip this step, they're probably going to serve a garbage steak, more than once. Atleast be open about this.
Take those tomato’s tops off lmao hehehee amazing tutorial though. I’ve never made smash burgers and your video was very informative and helpful can’t wait to try mine!
“Before serving, anal rape the salmon with more maple syrup”
This is one of my two favorite ways to prepare salmon. The other is pickled salmon, yeah, Norwegian style. 50 years ago i would make this in a teepee of burlap or canvas and smoke it slowly with alder wood on the banks of the Yukon delta. We are all so lucky now, modern smokers make this so much easier and your recipe is spot on.
Does your traeger have a cold smoke setting ?
Dude, the background 'music'.... seriously... what are you thinking that's going to add to a bbq video? I can tell you 1 thing it took away... my desire to watch this channel.
good job steak looks awesome
Already ruined the experiment 2 minutes in. Using the same salt doesn't eliminate the variable. That just shows what time works best with the salt used. That's not the goal. Using the ideal salt for each steak is the best approach here to find what duration is the best to dry brine.
You make that look so hard.
Thanks for the video and obviously your method works but this is not the correct way to cure bacon. You need to weigh each piece individually, then do the math to determine how much salt, sugar and cure #1 is used for EACH piece. Anywhere from 1.5-3% salt, .75%-3% sugar, but one thing that does not change is the amount of cure #1. This always 0.25%. These figures will be different for each piece and you need to make sure to include all of the mixture in each bag. For example for 1000 gram pork belly at 1.5% salt, 1% sugar and 0.25% cure #1: Salt 1000 x .015 = 15 gr Sugar 1000 x .01 = 10 gr Cure #1 1000 x .0025 = 2.5 gr Make sure each bag gets all of the curing mix. In this video, you're basically estimating, and your cure #1 amount is likely way more than needed. Too much cure #1 can be very bad for humans, even deadly. Make sure to lookup and follow a more precise method if doing this at home.
I want thisss
The word grill is in the name, but can you grill steaks and chicken or is this more of a smoker?
He smashed those right out of the park 👍
As a Western PA Native, I always thought Philly Cheese steak subs also had green peppers and/or mushrooms as well? Either way you slice it, that is one hell of a good sandwich! (In western PA, it is more common to use provolone cheese, but I like the gooey stuff as well!)
Could you send me a link to your plastic tub that you are using to soak your grill in hot water?
Oklahoma smash burger has gotta be one of my favorites.
Those are not New York strips that is picanha steaks 🤦♂️
And a pellet smoker is a lazy man's way of trying to smoke meat. It's not true smoking. It's lazy man' trying to smoke meat
It's not so much as a traditional way to season as it's just what people have seen time and time again. And everyone is adding more than just s and p. Even the pros
Nice fish. but there's no way you got 12 hours of smoke from that small layer of pellets.
Gloves nam