Пікірлер

• 
  @Stenn3332 күн бұрын

  Oh, just great.. you SKIP the attachment of the hopper like it's incidental. 😱

• 
  @PigAndBeef2 күн бұрын

  Yeah, that’s right.

• 
  @rebeccathorn-pena910819 күн бұрын

  What was the temp set at for the first 3 hours?

• 
  @PigAndBeef19 күн бұрын

  It’s the smoke setting on a Traeger, which is about 180. You’d really be fine with any temp around 180-225.

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  @rebeccathorn-pena910819 күн бұрын

  @@PigAndBeef thank you. I don’t have a specified “smoke” setting on my Traeger pro 780, so thank you for the temp 😊

• 
  @rebeccathorn-pena9108Ай бұрын

  Used the cooking method and they were DELICIOUS! I had to cover and leave mine on for a little longer after the BBQ sauce for the ribs to get to 190 degrees, but they were delicious. I’ve put another rack on the smoker!

• 
  @PigAndBeefАй бұрын

  I’m glad they turned out well!

• 
  @jazzfeline5970Ай бұрын

  How often do you add more wood chunks?

• 
  @PigAndBeefАй бұрын

  On most smokers you can add them as often as you want, depending on the amount of smoke flavor you’re aiming for (but usually you don’t need more than a few). For a drum smoker like a Pit Barrel Cooker, however, it’s not necessary to add more than one or two in my opinion. Most of the flavor on a drum smoker comes from the smoke you get from fat dripping onto the coals.

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  @jazzfeline5970Ай бұрын

  @@PigAndBeef Thank you for the quick reply! I've only used my drum smoker for cold smoking fish for a couple hours, but I'm smoking my first pork butt tomorrow.

• 
  @adrebrown0617 күн бұрын

  Did you add more charcoal during the cook?

• 
  @PigAndBeef17 күн бұрын

  No. You don’t typically need to add charcoal during the cook, but you may need to depending on how long the cook is.

• 
  @PigAndBeef14 күн бұрын

  @adrebrown06 No, you can do the whole thing on one basket of charcoal.

• 
  @rockeaterАй бұрын

  Masterbuilt Gravity Series 560 Digital Charcoal Grill & Smoker SKU: 377835​MODEL: MB20041020 ★★★★★ ★★★★★4.7 out of 5 stars. Read reviews for 4.7 (6) Write a review. This action will open a modal dialog. $1699:00 Mitre 10 MEGA Westgate, New Zealand

• 
  @gdm4584Ай бұрын

  That's not kailua pig. Traditional K pig is cooked underground

• 
  @darren8082 ай бұрын

  Gross

• 
  @jjmart92033 ай бұрын

  Is there a reason you went for the 2 doors vs 1 door on the smoker ?

• 
  @PigAndBeef3 ай бұрын

  I liked the idea of being able to open them up pretty easily without the counter-weight. But if I could do it all over again I’d probably get the one door to maximize space.

• 
  @oldman83503 ай бұрын

  Good information, maybe you should sharpen your knife, then you wouldn't have to saw the meat.

• 
  @PigAndBeef3 ай бұрын

  Thanks Bill Simmons. Go Celtics!

• 
  @patricktora60984 ай бұрын

  How long did you smoke the pork butt for at 250deg?

• 
  @PigAndBeef4 ай бұрын

  It took about 8 hours total. But this can vary some.

• 
  @michaellee99564 ай бұрын

  Just got my 560 series from Home Depot for just under $400 and assembled it today. Won’t fire it up until it gets consistently warm.

• 
  @PigAndBeef4 ай бұрын

  It’s a great grill for the price. You are going to love it.

• 
  @davidrounds32454 ай бұрын

  I shut off the lower and upper vents to choke off the burn. It never shut down, 3 hours later it I still over 200 degrees. My old style vents w/o u 's shut it down in just over 90 minutes? Any advice?

• 
  @PigAndBeef4 ай бұрын

  The main thing is that it’s still probably getting oxygen. So you could look at replacing the ash cleaner or bending it down so it’s fully closing the bottom vents, or you could use some foil to help close up any vents that are still letting air in.

• 
  @kelso49625 ай бұрын

  I put a Weber grate in mine, a tin foil pan, 3 bricks and then another Weber grate on top. It cooks perfectly and I don’t have to mess with any hooks.

• 
  @bbulliard5 ай бұрын

  275 will make skin rubbery. 400-425 is ideal

• 
  @jorgerecinos33186 ай бұрын

  I just bought mine for $165 at home depot, I can't wait to start using it

• 
  @PigAndBeef6 ай бұрын

  That’s a great value.

• 
  @ProvoBeastAudio6 ай бұрын

  Maybe if I pray real hard, we can get that new content...Maybe the BBQ gods will deliver??

• 
  @danrist79437 ай бұрын

  Looks great - definitely rest for an hour or longer in a cooler wrapped in towels.

• 
  @JohnDoe-xu2vx7 ай бұрын

  Ah shucks...nobody's videos show how they removed the roast from the PBC

• 
  @sdsurfgirl607 ай бұрын

  2023 who could afford prime rib this year?

• 
  @mattjohnson71987 ай бұрын

  I got choice on sale. Will definitely get the job done.

• 
  @menkros19 ай бұрын

  Uneven cooking

• 
  @Littlefrogintheocean9 ай бұрын

  Can we do that i the oven?

• 
  @PigAndBeef9 ай бұрын

  Yeah for sure. You will just do the same temps.

• 
  @Emperorjaga10 ай бұрын

  Why not just smoke in the banana leaves? Was wondering if you can leave the foil off…

• 
  @PigAndBeef10 ай бұрын

  The foil was actually very helpful in keeping the banana leaves together. They weren’t the most pliable things. They were difficult to fold and keep in place.

• 
  @thomassanders488111 ай бұрын

  You need to sharpen your knife

• 
  @jeffreyolbrysh626611 ай бұрын

  Hopefully you got a new knife by now

• 
  @jamesnigro6821 Жыл бұрын

  Amazing bro

• 
  @nancyreyes3105 Жыл бұрын

  Looks awesome making today

• 
  @nancyreyes3105 Жыл бұрын

  And It was Amazing ❤️ The butter was the factor!!

• 
  @PigAndBeef Жыл бұрын

  Glad you liked them!

• 
  @PigAndBeef Жыл бұрын

  I’m glad it turned out well! Thanks for watching and commenting!

• 
  @nancyreyes3105 Жыл бұрын

  Wish I could send you a pic ❤️ it's been 118 everyday watcha gonna cook??!!! Salad please! I use my traeger the bomb!!!! I cooked beef brachiole in saude for almost 4 hours the other day! Any more awesome recipes?❤️

• 
  @PigAndBeef Жыл бұрын

  That sounds terrific! Today is a pizza day in our house. Anything you can cook outdoors is great

• 
  @t-bonesdirtydeedsllc8108 Жыл бұрын

  A typed summary would be nice. With temps, times, etc

• 
  @michaelfrizzell1121 Жыл бұрын

  I can recommend a great knife sharpener

• 
  @ra1der5 Жыл бұрын

  0:42 A little surprised you didn’t mention the “snake method” for a slow cook in the Weber. Line up the briquettes two wide and two or three tall to form the “snake” around the edge of the Weber (or use lump charcoal about three inches wide and 2-3 inches tall). Add the wood for smoking on the top about two or three inches apart. Light one end and let it burn across as you did with the Slow and Sear. I get about six hours of cook time when I line the snake along half of the grill. If you start to run out of coals, you can always add more to the end of the snake. Regarding the ribs; you can invite me any time! Happy 4th people! Remember those who first fought for our freedoms. Celebrate safely. “And may the odds be ever in your favor”.

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  @PigAndBeef Жыл бұрын

  The snake method is a great way to smoke/slow cook on a kettle! Thanks for watching!

• 
  @Phantom-Eye Жыл бұрын

  Got my second one coming this Saturday. Sold my 2017 model first. I was considering adding the upgraded ACS module and ceramic igniter. I was looking and almost a $1,000 for the upgrades, it didn't make sense. So i have anew 2023 model coming.. Can't wait for its arrival. Get smoking!!!!

• 
  @PigAndBeef Жыл бұрын

  I love it!

• 
  @zacklewis9115 Жыл бұрын

  Ouch, some ugly ass knife cuts 😅

• 
  @danoesq2 Жыл бұрын

  Did you ever opt for the analogue thermometers for the lid?

• 
  @PigAndBeef Жыл бұрын

  We have not on the Yoder. Do you like it?

• 
  @danoesq2 Жыл бұрын

  @@PigAndBeef I haven't either. With variable temperature swings side to side and especially top to bottom, I may not get them.

• 
  @Iammrswheelous Жыл бұрын

  Have you ever done it with the fat still attached? I use that kind when I make it in the crock pot. Was curious about using it in the smoker

• 
  @PigAndBeef Жыл бұрын

  Yes, it’s fantastic.

• 
  @leftylongshorts6906 Жыл бұрын

  You had me at char baskets

• 
  @craigzz123 Жыл бұрын

  I'm undecided between the Yoder 640s and the Camp Chef woodwind pro 36. Considering the cost difference between the 2, can someone tell me why I should get the Yoder?

• 
  @PigAndBeef Жыл бұрын

  We have also been very interested in the Woodwind Pro 36. Specifically for the feature allowing you to add wood chunks for extra smoke. The Yoder is built like a tank. Being able to sear on it is also fantastic. It is definitely a bit more on the pricing scale. But this is a fantastic pellet grill that you wouldn’t be disappointed in.

• 
  @MrToband Жыл бұрын

  Red wine works awesome

• 
  @thegrimmer Жыл бұрын

  Spend $1 and stick a couple of neodymium magnets on the back

• 
  @jamesr9919 Жыл бұрын

  For those watching, if you want to be closer to the real thing, don't inject with pineapple juice. It's fine if you want to do something different. But the traditional way just Hawaiian pink salt (no pepper), wrapped in banana leaves. That's it.

• 
  @derrickcox308 Жыл бұрын

  My man, stop using a butter knife to cut those! Sharpen that bad boy!

• 
  @slappylippy Жыл бұрын

  Gotta change that aluminum foil underneath so you don't get bad smoke.

• 
  @carlbailey6375 Жыл бұрын

  What flavor of pellets did you use?

• 
  @PigAndBeef Жыл бұрын

  We used apple. But hickory, pecan or cherry would all work nicely as well.

• 
  @Iammrswheelous Жыл бұрын

  Do mesquite. It’s the closest flavor to kiawe wood. Kiawe is what we use in Hawaii

• 
  @Iniamelendez Жыл бұрын

  Gee…I hope you got a fire extinguisher close by…who cooks with a open fire so close to the house (garage door)??? That is not a very smart thing to do. 🤯

• 
  @ProvoBeastAudio Жыл бұрын

  OMG, my wish has come true! New P&B Content. A Christmas miracle 😍

• 
  @PigAndBeef Жыл бұрын

  More to come, friend.

• 
  @ProvoBeastAudio Жыл бұрын

  @@PigAndBeef Still waiting for more to come!

• 
  @tynottelling6584 Жыл бұрын

  I am assuming by ‘hoped onion’ you meant chopped onion? I googled hoped onion and found nothing.

• 
  @PigAndBeef Жыл бұрын

  Yep, haha. Should have said chopped onion.

• 
  @426superbee4 Жыл бұрын

  That was tender! Good job. but mine is lots more tender Risen it and pat it dry then coat it with butter, then add your seasonings. slow cook it on the pit with foil around it > To finish it off in the last 30 or hour> open it up and let it char Reason i do it this way is? to SAVE THE BROTH to pour back over it and to store for tamales

• 
  @426superbee4 Жыл бұрын

  If you want a tender beef, steaks, chicken, or pork ect? Must use baking soda water brine over night is best. No less than 5 hours ~ steak and things will melt in your mouth

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  @mypony7310 Жыл бұрын

  The video hasnt started but your name got you a sub! Lol

• 
  @PigAndBeef Жыл бұрын

  Nice! We’ll take it!

• 
  @bh613 Жыл бұрын

  Best route on Webber grill and Tri tip? Gas drill barbecue. Ideas?

• 
  @PigAndBeef Жыл бұрын

  If you have a four burner gas grill you can turn two burners on and set up a direct and indirect zone. You can sear the Tri tip on the direct zone where the burners are turned on. Then let it come up to the temp you want on the other side.

• 
  @bh613 Жыл бұрын

  Do a how to make a good barbecue sauce? That would be a great vid

• 
  @PigAndBeef Жыл бұрын

  That's a great idea! Thanks for the feedback!

• 
  @bh613 Жыл бұрын

  You need a ton more people watching your shows!! I have really appreciated them.

• 
  @PigAndBeef Жыл бұрын

  Thank you! We appreciate that. Feel free to spread the word!