Пікірлер

• 
  @gagemungall6857 күн бұрын

  Did you just cook the same egg twice? To top it off…literally…you add avocado instead of putting it inside the twice cooked egg only omelette. Surely that cooking = no wife…just husbands.

• 
  @winspyy7 күн бұрын

  Literally... like... literally dude.... like omg wifeless behaviour... omg dude... But for real, grats on the obnoxious attitude

• 
  @cooking-with-henry7 күн бұрын

  Yes but there is some technique that isn’t shown in the video. The eggs were very runny in the core and only cooked enough just enough to not break when moving them and to seal the folds the folds. So once they get cooked in the bacon wrap they don’t overcook. The bacon wrap only cooked for around a minute and a half per side. Just enough to crisp the bacon enough to hold its shape around the egg.

• 
  @jwalk238 күн бұрын

  Nice!

• 
  @cooking-with-henry7 күн бұрын

  Thank you! It was a learning experience. I made tortillas too! Those didn’t make the filming 😂

• 
  @AnthSchaef739 күн бұрын

  Looks incredible! ❤

• 
  @cooking-with-henry9 күн бұрын

  Thank you!!

• 
  @jwalk2314 күн бұрын

  Looks good!

• 
  @cooking-with-henry14 күн бұрын

  Thank you Justin!

• 
  @3Wheels1Block14 күн бұрын

  These look amazing 🤩

• 
  @cooking-with-henry14 күн бұрын

  Thank you!!

• 
  @DavidVasquezIII18 күн бұрын

  Awesome content can u please keep filming you cook and smoke diffrent meats and food recipes im highly interested these videos do indeed help me and can i saw excuse my language fuck the haters!

• 
  @cooking-with-henry17 күн бұрын

  Thank you!! I try to do some things that not every other channel has made 30 times or a cook it a different way. I also try to cook things people that work for a living can afford lol

• 
  @chinlebbq121 күн бұрын

  Best way to make.wings

• 
  @cooking-with-henry21 күн бұрын

  I agree! I was surprised at the smoke flavor for only 30 minutes worth of smoking

• 
  @lukec940222 күн бұрын

  These vids are great bro

• 
  @cooking-with-henry21 күн бұрын

  Thank you!!

• 
  @ItsAlive111Ай бұрын

  No binder for the dry marinate?

• 
  @cooking-with-henryАй бұрын

  Sometimes a binder isn’t necessary. If there is some surface moisture on the meat that will act as a binder. It won’t be as strong as mustard or any other binders but will start the process of breaking down the rub so it can absorb into the meat. Salt will pull moisture out and the moisture will help bind the rub. Just give it about 20-30 minutes! If you’re putting rub on poultry skin it will still need a binder though.

• 
  @lukasfuina3836Ай бұрын

  Did you make your own "baffles" or buffer by sticking some aluminum foil in there?

• 
  @cooking-with-henryАй бұрын

  Yes I did. That’s the biggest cut I’ve tried on the kettle and I didn’t want any direct heat to burn the side closest to the slow and sear. Whether it made a difference or not idk. The next brisket I do I’m going to do it without.

• 
  @VsvstubbsАй бұрын

  👀

• 
  @Tisietars2 ай бұрын

  My meater+ doesnt connect with the lid on the kettle

• 
  @cooking-with-henry2 ай бұрын

  With mine I have to keep the charging base within 10 feet or so of the probe to keep it connected to the app. I usually set it on the wire rack under the ash pan.

• 
  @Tisietars2 ай бұрын

  @@cooking-with-henry i put mine on the holder for the thermometer. As soon as i put the lid on the connection is lost. I already sold it. So problem solved😅. But thanks for your reaction.

• 
  @cooking-with-henry2 ай бұрын

  That’s weird. It must have just been a bad unit. I’ve used mine in a stove, kettle, offset, pellet and it works good on all as long as the box is close by. If you don’t mind it being wired the Weber iGrill2 is pretty good and the app isn’t bad either

• 
  @jwalk233 ай бұрын

  I've been meaning to try this rub. I'll try to keep you posted

• 
  @cooking-with-henry3 ай бұрын

  Let me know what you think! I have some new ones I’m experimenting with that I should have ready soon.

• 
  @cooking-with-henry3 ай бұрын

  Shoot me a email [email protected] I can’t find a way to message you on here.

• 
  @jwalk233 ай бұрын

  @@cooking-with-henry I just sent you an email

• 
  @jwalk233 ай бұрын

  Looks good! Keep them coming

• 
  @cooking-with-henry3 ай бұрын

  Thank you!!

• 
  @alexpapadimitriou62423 ай бұрын

  What was the cooking time ? Did you also wrap in butchers paper and cooked further ?

• 
  @cooking-with-henry3 ай бұрын

  It cooked for around 6 hours until it hit around 203F and probe tender on the flat end. I wrapped with butcher paper around 150F and I added beef tallow to it when it was wrapped and didn’t unwrap it until the rest was over. I have a video of the full cook on my channel

• 
  @sober-cl9op4 ай бұрын

  Looks good

• 
  @cooking-with-henry4 ай бұрын

  Thank you!

• 
  @iglivedrama3814 ай бұрын

  Nice

• 
  @cooking-with-henry4 ай бұрын

  Thank you!

• 
  @jordanmacdonald12474 ай бұрын

  What are your vents set to?

• 
  @cooking-with-henry4 ай бұрын

  Usually I set the bottom to about 2/3 open and top around 1/2 open. For my area that usually holds it around 300-350 in the summer.

• 
  @tUcAn4244 ай бұрын

  Woahhh. Skill.

• 
  @cooking-with-henry4 ай бұрын

  Thank you!

• 
  @user-kj1qe9lr1r4 ай бұрын

  …just buy a smoker

• 
  @cooking-with-henry4 ай бұрын

  I have an offset. You’d be surprised at how well a kettle works as long as your cook fits within the size restraints

• 
  @Ninnjette-4 ай бұрын

  Absolutely gorgeous!! ❤

• 
  @cooking-with-henry4 ай бұрын

  Thank you!

• 
  @pigs3littleones4 ай бұрын

  Amateur

• 
  @dabbydabbington1354 ай бұрын

  Why do you say that? Those steaks looked good af! What would you do differently?

• 
  @MrBroncosfan714 ай бұрын

  Fuck....... those looked so good...... what a talent. What type of cooker is that?

• 
  @cooking-with-henry4 ай бұрын

  Thank you! It is a Weber kettle premium grill that you can get at most of the box stores. And I was using B&B charcoal briquettes. They are a really versatile grill with tons of uses and accessories

• 
  @verifiedvetwillz484 ай бұрын

  Literally perfect wtf

• 
  @cooking-with-henry4 ай бұрын

  Thank you!!

• 
  @verifiedvetwillz484 ай бұрын

  @@cooking-with-henry you got it bro💯

• 
  @MrBradmfporter5 ай бұрын

  How much water and butter did you use? About how long was the cook?

• 
  @cooking-with-henry5 ай бұрын

  I used around 32oz of water. I boiled it dry one time so I used a little more water than needed. Around a quarter stick of butter and about a tbsp of liquid crab boil. The butter and crab boil was to season the steamed water some and what is left over I put into a pan to help keep my cook warm while eating. Potatoes and corn need to go for around 30 minutes depending on size. I check the potatoes with a fork to make sure they are getting soft. Crab legs and lobster go around 7-8 minutes and around 4-5 minutes for shrimp and sausage. Would you like to see a full video of a cook?

• 
  @Thatguy961035 ай бұрын

  Great work

• 
  @cooking-with-henry5 ай бұрын

  Thank you!!

• 
  @jasonheesch6096 ай бұрын

  Make sure you have more unlit charcoal than lit charcoal. At least 90% unlike charcoal. The next thing is you already put the wood on which I believe you have to wait until the grill gets up to temp. Then put the wood on . Next highly recommend cast iron dripping griddle. It really baffles airflow and helps keep the temperatures at a consistent rate

• 
  @4451djr6 ай бұрын

  I can cook a brisket in less time indirect, and it be tender...

• 
  @AndyGenova-jr9ol7 ай бұрын

  Ps u need to manscape!!!!!!

• 
  @cooking-with-henry7 ай бұрын

  😂😂

• 
  @AndyGenova-jr9ol7 ай бұрын

  Amish looking dude get an accurate temp gage those stock units not worthy spend the 60.00 so worth it thank me later

• 
  @cooking-with-henry7 ай бұрын

  I never depend on or use the factory gauge. I go off the ambient temp reading from my meater+ when I am smoking meat.

• 
  @jwalk237 ай бұрын

  Nice! Keep them coming

• 
  @cooking-with-henry7 ай бұрын

  Thank you!! Are you wanting to see more budget cooks or more non traditional bbq meals? I have plans for both lol

• 
  @jwalk237 ай бұрын

  @@cooking-with-henry I'm actually cool with both lol.

• 
  @cooking-with-henry7 ай бұрын

  Be on the lookout for new videos. I have a lot of new things I’m wanting to try as I get time to cook them. Thank you for watching my cook!

• 
  @jwalk237 ай бұрын

  @@cooking-with-henry cool, no problem!

• 
  @chrisiglesias94538 ай бұрын

  very nice was it bought with the rotisserie or something you magivered to the Webber?

• 
  @cooking-with-henry8 ай бұрын

  No it is a off the shelf accessory from Only Fire. It has a pizza oven door built into the side too. It’s a plug and play kit. www.onlyfire.com/collections/rotisserie/products/onlyfire-stainless-steel-multi-purpose-rotisserie-and-pizza-combo-kit

• 
  @lakishaboyd98968 ай бұрын

  that looks 👀 so good 👍🏽👍🏽

• 
  @cooking-with-henry8 ай бұрын

  Thank you!

• 
  @ciscokidd29078 ай бұрын

  Looks really good!

• 
  @cooking-with-henry8 ай бұрын

  Thank you!

• 
  @hebrewhammer857110 ай бұрын

  No binder?

• 
  @cooking-with-henry10 ай бұрын

  This time I didn’t use a binder. I let it set for around a half hour after I put the rub on so it could absorb into the meat. Usually I like a mustard binder

• 
  @hebrewhammer857110 ай бұрын

  @@cooking-with-henry looks great

• 
  @worknhardmakesworkez616210 ай бұрын

  Nice. How long did you smoke it?

• 
  @cooking-with-henry10 ай бұрын

  It was smoked around 5-6 hours then wrapped in butcher paper until it was at 203 internal and then I left it wrapped during the rest period

• 
  @valenciasarahdewi28514 ай бұрын

  How to manage the fire? I smoked my brisket but the brisket temperature stuck on 135F and the smoker on 225F

• 
  @mikerichards751510 ай бұрын

  Weak

• 
  @jamespearce421211 ай бұрын

  Delicious. How long yku allow for the cook?

• 
  @cooking-with-henry11 ай бұрын

  It usually done in 6-8 hours for a butt but I always plan for contingencies. So I make sure I have 10-12 hours just in case something goes wrong or if it’s really windy it’s hard to maintain a stable temp

• 
  @nat_hayes11 ай бұрын

  boop belichick, beep the patriots 😂

• 
  @juanduran201810 ай бұрын

  I can't unhear now thanks to you 💀💀💀😂🤦🏾‍♂️

• 
  @michaelmcconnell561911 ай бұрын

  WHO CAN AFFORD THIS?

• 
  @cooking-with-henry11 ай бұрын

  It’s actually going to surprise you. I got this steak from Kroger for $27 I think. If you watch their adds around the grilling holidays they will put them on sale. It’s a choice one not waygu or anything. I cook stuff that is affordable 😎

• 
  @JustinSybron11 ай бұрын

  perfecttt, looks great

• 
  @cooking-with-henry11 ай бұрын

  Thank you!!

• 
  @Spence-po6xp11 ай бұрын

  Does the aluminum go all the way down

• 
  @cooking-with-henry11 ай бұрын

  No that was just up at the grate. I was trying to prevent that side of the brisket from getting too hot so it’s just a shield. But I think if I would have rotated it every hour it would have been ok.

• 
  @melindereynalds747411 ай бұрын

  "Promo sm" 💃

• 
  @justincampello Жыл бұрын

  So much wrong with this videos.

• 
  @cooking-with-henry11 ай бұрын

  What do you think is wrong with it?

• 
  @Dennis_Frey Жыл бұрын

  Two words Snake Method ......

• 
  @cooking-with-henry11 ай бұрын

  I have the snake method on my list of things to test but Im not going to test it out on brisket. The slow-n-sear is nice on a kettle also

• 
  @Dennis_Frey11 ай бұрын

  @@cooking-with-henry I have 2 slow n sears, could never seem to keep temps low enough without creating dirty smoke. Do yourself a favor, research and use the snake method...trust me.

• 
  @cooking-with-henry11 ай бұрын

  So far the only time I can’t get rid of dirty smoke is when the temp outside is close to freezing. I usually do a more hot and fast approach 300F or higher so that would explain why my experience has been different than yours at low and slow. I also only use briquettes while smoking and not lump. I don’t know what you used with the SNS. The only reservation I have with the snake method is the coals burning up before the cook is done. How long does your coals last?

• 
  @Dennis_Frey11 ай бұрын

  @@cooking-with-henry a snake done properly can go 10 plus hours my friend

• 
  @EulisaPhillips-ck8om Жыл бұрын

  That's a grill..

• 
  @cooking-with-henry Жыл бұрын

  Yes it’s original design was to be just a grill. But they are very versatile and can be used as a smoker. Just have to put the coals to one side and the meat on the opposite side so the coals are cooking the meat indirectly. There are a lot of cooks on my channel and others where kettle style grills are used as smokers.

• 
  @larrygolden167 Жыл бұрын

  Turn your lid vent to the opposite side of the grill from the charcoal. This allows the smoke to roll over the meat before it leave the grill.

• 
  @AstroEtherealDiscovery4 ай бұрын

  I’ll try this, thanks

• 
  @MrPHUCKYOURSELF4 ай бұрын

  He can’t, the lid is on a hinge and connected to the bottom part of the grill

• 
  @keegodominates4641Ай бұрын

  Actually really important and useful advice

• 
  @raymondaguilera433212 күн бұрын

  Came here to say the same ! Yes it is very important it allows the smoke to roll across the brisket ! Bbq on brother I also love my Weber kettles I have 3 . I want a WSM 22 but I still haven’t pull the trigger on that 549 price lol

• 
  @alextooms2290 Жыл бұрын

  Can you use a char coal basket and a water pan, if you don’t have the slow n sear?

• 
  @cooking-with-henry Жыл бұрын

  Yes you could. If you have a kettle and use the weber side baskets you could put a water pan direct over the coals so it will boil/steam . Also make sure to get a throw away aluminum pan to put under the brisket or whatever your smoking to make easier cleanup.

• 
  @dj_hotwater1006 Жыл бұрын

  Very nice

• 
  @cooking-with-henry Жыл бұрын

  Thank you!!

• 
  @jakelewis7389 Жыл бұрын

  Tha looks really good! But for the love of all that is good and holy cut away from yourself!