Gulf Coast Smoke was founded in 2019 by Alonzo and Sabrena Cantu in South TX. We found a love for BBQ and are putting out content because everyone could use a little more BBQ in their life! With this channel we hope we can just bring you along for our everyday lives. We are parents (2 Daughters, 1 Son), normal people, and love to cook good meals as much as we can!
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I personally don't clean mines. I have a Oaklahoma Joe Bronco that I ijust sold. I told the buyer I am about to clean it. His response was nooooooooo. I told him i was just foil balling the grate shop vacuuming it out and cleaning out the drip pan. Thats as much as I am gonna do. If this works for you keep at it.
Great grilling brother and flavorful pieces of pork mmmmm 🙏jp956
I appreciate you!
Just cook on mine yesterday
I’m 45 yrs old and my family has been doing this for ever. 🤦🏻♂️
I have never wanted to throw up more on any cooking video than I do now
Thank you for this!
Competing in what, filet mignon?
I love the swap!
Great video guys! Have you heard of the Tip Top Temp vent regulator for the kettle? It looks like a nifty little gadget.
OK question! Why put it in beef broth and onions after cooking?
Might add a sprinkle of brown sugar to the cinnamon block. Honey would also be good.
Love the tips. But I’m a big fan of the water pan as it gives me consistent temps on my top grate for smoking. 👍🏻 with the AF basket, i can get easily 12-14 hours at 250F for briskets and pork butts.
Congrats on the new Outlaw and send me those drums if they are in the way!
I love that your BBQ is a family affair that’s what it’s all about. God Bless you and your family.
In regards to your video schedule, I have been trying to find the right formula as well with my Stirrin' the Pot Podcast. I think looking at your analytics on KZread may help. My shorts get wayyyy more engagement than my long video...I'm going to ramp that up a little to try and drive traffic. Thanks for all the great content you put out!!
Great cook that learns by his mistakes and corrects it instead of just serving it. He makes sure he is giving or recommending the very best
What part of California? Also, those Mexican hotdogs are also called LA Street dogs. You can usually pick them up after a game. Also, if you ever decide to come to California, definitely come to Moos craft or Heritage bbq.
Have y’all checked out the camp chef woodwind pro? Mine should be delivered today. Pretty excited about it
What part of CA are you guys talking about?
Bedankt voor de inspiratie. Ideaal die derde zone nu past er nog meer op de bbq😊 Ik volg je kanaal al een tijdje. Super leuke videos 💪 Groeten uit Holland
Dayum!! And off to the grocery store I go. These look bomb!
When I do mine I take a paper towel to get up the excess oil off the pan
What are you dunking the ribs in?
What… kind of smoker/cooker is this?
Definitely have to try this. They look bomb!
Damnit man them look good. At 4:40 into video is that drone coverage or wife on ladder?😅
Haha no she just held her hands up high and tried to be steady!
I’ve only ever used that rack to keep things warm or warm up buns when making burgers and dogs. I’ve got a new thing to try now - super helpful, thank you!
So glad that could help you!!
This was a great video and presentation! I need to get me one of those warmers for my Weber Kettle. I would love to see more Weber Kettle vids in the near future, especially for chicken. Not sure why, but I have a time with chicken.
I’ll get a chicken video filmed this weekend!!
@@GulfCoastSmoke That sounds GREAT! Thank you! I’d like to also buy a seasoning with less salt, if yall have one.
Wow, the Australians really know how to build a barbecue. Love the Weber.
What cut of pork are you using? Is it cut up shoulder? Looked amazing!
Yes sir! They call it country style pork ribs at the grocery store!
@@GulfCoastSmoke Thank you! Ill be carving up a shoulder tomorrow!
Now that's a man's TBR sando
Did you soak those wood pieces or nah
Thanks for the shout out. Great explanation of the zones. The way I run my kettle I always have either the Mallory charcoal grate with the firewall with a bunch of charcoal or the slow n sear with a bunch of coals. I’m guessing my coals probably end up another inch or two higher than your setup with prompted me to use the 3rd BBQ zone as you called it way more frequently because my direct zone is typically nuclear hot…I can’t cook direct on it for very long without tons of flipping. The BBQ zone is perfect for keeping the char coming but slowing it down while keeping it cooking faster than indirect as your results demonstrate. Excellent videos lately my friend.
Thanks for putting the thought process in my head about the 3rd zone! I really appreciate you. I have to admit I’m really enjoying making “backyard content” right now
@@GulfCoastSmoke good move going back to backyard cooking. Had you taken a look at ArnieTex’s channel? His wasn’t anything huge but when he started mixing in some Mexican recipes with his mom or wife…it seems like his channel took off. He even mentions in some video or interview he did how this change pushed his channel big time forward. Just a thought.
That’s pretty neat to know. There’s three cooking zones. Need to get a Weber charcoal grill. Pork looks pretty delicious brother. Plus the seasoning that you were using is great. Have a great day tomorrow and take care.👍🏽
It’s a great zone to cook on for sure! I love the way food comes out on it. You’re the bomb brotha!
i should have mentioned that i use a vortex to get the char i want then pull them aside and bring them to 135
hey you said in the vid that you pulled the direct heat pork bout 170 175 is there a reason for pulling it then ? because when i buy a pork loin at costco and chop it up to bout 2 inch chops i pull them at 135 and rest them covered till 145.
These pieces come from the pork butt which I typically take over 200 to get tender. The reason I cook them a bit less is cause I like a little bite with these for sure! The pork loin is a much leaner cut, I most definitely don’t recommend taking it to 175!
thx man !!
The Weber Kettle is such a simple cooker but three zones really help you get so much out of it!
I love the grill so much!
Great content & experimentation, you should do wings in zone 3 next
I definitely will!! Thanks for watching!
Hey great video also wondering where you got that raised rack?
Thank you! Here is the link amzn.to/4fayVVs
Great vid, loving the content of late
I appreciate you!!
That hug at the end was epic bro
Identical to your pops!
Hahaha! I love it!
Where do you get your rack for the third zone cook?????
amzn.to/4fayVVs They call it a warming rack but I use it for this!
This is what I did for the 4th minus the bacon! Great cook!
DONT ! 😂😂😂😂
Man those look great, but I gotta ask: why did you start calling them glizzy's after they were cook? I've never heard that term before. Is it a family or cultural thing? Thanks for the video!
Glizzy is just slang for hotdog!
Serious big dawg
😮💨😮💨😮💨
Chuck Schumer would approve, but just up until the cooking part.
Those ribs look so so good ✌🏾😋
Wow those look GOOD !
They were incredible!!