Finally,direct..on point,smart and clear. Great educational video brother.
@LaurenFrail-j9tАй бұрын
Where can I find the snake ring insert? Also di you buy the shin from the butcher or where sell them? Thanks
@goombas7966Ай бұрын
Looks Awesome Fathers Day Cook 2024 !!
@stevensutherland3176Ай бұрын
Crikey!! What is a Canberra?
@bryansullivan95882 ай бұрын
looks good but i think i will stick with my beer can chickens they always turn out great
@chriscl.73243 ай бұрын
Sending credit from USA, well done sir, doing them now. Shank you for the recipe!
@voltare2amstereo3 ай бұрын
The cut off bits are good for you best mate 🐕
@roberto_camp4 ай бұрын
This looks amazing. I'm going to make these on Easter Sunday 2024 and I shall report back!
@UnitBeerMonsta5 ай бұрын
Oh no way didnt know you had a channel brother! Great video have subbed ❤
@fourmonkeysbbq5 ай бұрын
Thanks mate. I'm due to get some more stuff up.
@hazman4405 ай бұрын
Looks damn good brother !!! ... I'm following your instructions today, and putting it in my Daniel Boone today
@robin72228 ай бұрын
You're hot! Great video thanks❤
@mslafay710 ай бұрын
Did you flip them 1/2 way?
@fourmonkeysbbq10 ай бұрын
Hey mate. You could do either. Both would work. I can't remember if I did or didn't but I'd lean more towards flipping.
@mslafay710 ай бұрын
@fourmonkeysbbq I used your method of placing the chicken in the pickle jar. They are in the fridge now and I will be air frying them in tomorrow. Awesome video, thanks!
@w4mkh Жыл бұрын
Why didn't you use the GMG probes? Just curious.
@SpYucaipaSoCal Жыл бұрын
These smokers work great. I have the smallest Jim Bowie and the Daniel Boone. Got the big one first then the little guy for a song used. They just work great. Only issue I’ve ever had was ignition rod burning out after 3 years. But any grill will do that. When I have a houseful of people for parties I run them both at same time. I love the GMG rubs. The chipotle garlic is amazing on chicken.
@fluideight Жыл бұрын
Looks great. Going to give it a shot next weekend. Subbed!
@BigPeter1313 Жыл бұрын
I really, really hope that you either washed your hands prior to grabbing the seasonings, washed the jars after seasoning, or threw the jars out afterwards. Raw chicken is a great conductor of bacteria. Just a hint for future videos. I've made mistakes like that before and now at least wipe the jars with alcohol if there's cross-contamination.
@timothyehrler43252 ай бұрын
OMG! The food hygiene police! Just goes to show, Big Brother is ALWAYS watching!
@davidlong9141 Жыл бұрын
Curious why the top rack was used over the bottom?
@SpYucaipaSoCal Жыл бұрын
Indirect heat will dry out the bottom some. It’s fine when cooking faster but for slow cooking I do the same thing put them up top away from the heat source
@Hometoad Жыл бұрын
That snake tray thing looks interesting, where did you get it and are you an Aussie, I'm a kiwi
@fourmonkeysbbq Жыл бұрын
Hey mate. I'm in Aussie. But try looking up barbecueboi in nz. He would be able to help you out with everything you need.. It's a great bit of kit.
@Hometoad Жыл бұрын
@@fourmonkeysbbq thanks for that bro, much appreciated...
@SimonBorg Жыл бұрын
Is that the Jim Bowie Prime? How do you rate it? I'm looking at getting one soon as I just sold my big stick burner
@DonovanNagel Жыл бұрын
Bro, need more info on the temperatures/times wrapped and unwrapped.
@chrisoneill674711 ай бұрын
Hey! This info was in the video. 300f (~150c) for an hour turning every ~20 mins. Then cover with foil in a tray for about 2.5hrs. Going to give this a shot this week :)
@lukeburke7112 Жыл бұрын
is there something alternative to pomegranate vinegar? Thats impossible to find for me
@donaldstephensen8654 Жыл бұрын
Where you get the thermometer
@samhenderson3083 Жыл бұрын
210F is 98C that’s very high no?
@adamskove Жыл бұрын
Damn briskets expensive in Australia
@natereacts9711 Жыл бұрын
Great video my friend. Picking up the Ledge Prime today. First thing I’m doing is a brisket following this video. Of course I’ll be using my own seasonings. Have you heard of Hardcore Carnivore Black seasoning? If not you should give that a shot!
@Watto1981 Жыл бұрын
Hey mate, I am cooking these for the boys at work for dinner, so I will be cooking at home then transporting them in, any advice in terms of cooking times and maybe best way to transport them. Love your videos, everything I have tried from your recipes have turned out amazing
@m4rk83 Жыл бұрын
I'd honestly slap my Nan for just a sniff of those... 👏🏼👏🏼👏🏼👏🏼👏🏼 You've just earned yourself a sub!
@Watto1981 Жыл бұрын
I just tried this recipe, and my god did it turn out amazing. I can see why you have won so many competitions. Keep the videos coming mate
@Watto1981 Жыл бұрын
Hey mate, would you use the same process for doing a leg of lamb? Same internal of 210?
@fourmonkeysbbq Жыл бұрын
Na a leg won't pull as well as a shoulder. A leg I would do more like a roast. Higher temps until internal 145F
@prattz208 Жыл бұрын
What Temp was it when you wrapped it
@MichaelAussie05 Жыл бұрын
That looks sensational. Cheers.
@Watto1981 Жыл бұрын
Hey mate, I'm about to Brine a chicken for the 1st time and then smoke it, never smoked a chicken before. Would you stuff anything inside the chicken to enhance the flavors or leave it as is?
@fourmonkeysbbq Жыл бұрын
You can do or you can leave it emtpy. It's endless really. You can Purchase stuffing from your local grocery store. Or even be as basic oranges and herbs
@mikeh4613 Жыл бұрын
That is the most honestly cooked tender beef rib i have seen on youtube. Absolutely fantastic. None of this tearing tough meat "oh so tender" stuff. Subscribed.
@fourmonkeysbbq Жыл бұрын
Thank you for your kind words mate. Il try get some more videos up soo..
@congoballs9725 Жыл бұрын
monke approved 👍🏿
@gerdsfargen6687 Жыл бұрын
Making it this weekend with the all star Lamb Rub! So happy to buy from BH and DP! Cheers, nick
@gerdsfargen6687 Жыл бұрын
Dry ribs are the maddest for flavour. You just get that crusty goodness on the outside and a juicy tender inside. You can actually taste the pork itself, the smoke and the rub as is. Dont need to dress it up any more when they're this good. Top stuff, Dan!
@fourmonkeysbbq Жыл бұрын
Couldn't agree more. Thanks for the love
@gerdsfargen6687 Жыл бұрын
Boss Hogg and Duchess of Pork are seriously one of the best eBay sellers for all things bbq. Been a customer for a while.
@gerdsfargen6687 Жыл бұрын
Delectable!
@erimbaskutuk7231 Жыл бұрын
💥💥💥👏👏
@nniaga04 Жыл бұрын
Good vid but it was probably 7min too long that could’ve been edited out
@ezrabrooks12 Жыл бұрын
Good Job!!!!!.....LOOKED GOOD!!!!!!
@richardryan67702 жыл бұрын
Did you lower the temp when you wrapped it ?
@hurly7202 жыл бұрын
Looks good. Slice on an angle with the grain
@adamhenry50192 жыл бұрын
That’s looks fucking insane mate. I usually don’t like the sound of people chewing but holy shit it sounded good when you were mixing that taco up in your gob. Well done mate. How do we get our hands on your rubs and sauces?
@fourmonkeysbbq2 жыл бұрын
Thanks for the kind words. You can purchase them all over Australia and NZ. Check them out here to buy them online. duchessofpork.com.au/rubs/4-monkeys/
@MrEric08222 жыл бұрын
Any chance you could tell me the name of that grill grate and giant fork?
@jennyvega13312 жыл бұрын
🤤...my face while watching this video. Think I'll go and watch it again.
@fourmonkeysbbq2 жыл бұрын
Glad you enjoyed it.
@jamespayter69482 жыл бұрын
Nice one mate! I'm doing a point this weekend (if the shitty English weather gives me a break). I'll be following your instructions. I see alot of recommendations online to cook it between 225f and 250f, but yours looks spot on at 300
@fourmonkeysbbq2 жыл бұрын
Don't be afraid to push it. Just gotta watch it and catch it when its probing with absolutely no resistance at all Good luck with the cook mate.
@loganmaxwell40182 жыл бұрын
so good mate, have the cut in the fridge to get on the smoker tomorrow. Thanks for the Method!
Пікірлер
Need that gate where can I find? Great video btw
Finally,direct..on point,smart and clear. Great educational video brother.
Where can I find the snake ring insert? Also di you buy the shin from the butcher or where sell them? Thanks
Looks Awesome Fathers Day Cook 2024 !!
Crikey!! What is a Canberra?
looks good but i think i will stick with my beer can chickens they always turn out great
Sending credit from USA, well done sir, doing them now. Shank you for the recipe!
The cut off bits are good for you best mate 🐕
This looks amazing. I'm going to make these on Easter Sunday 2024 and I shall report back!
Oh no way didnt know you had a channel brother! Great video have subbed ❤
Thanks mate. I'm due to get some more stuff up.
Looks damn good brother !!! ... I'm following your instructions today, and putting it in my Daniel Boone today
You're hot! Great video thanks❤
Did you flip them 1/2 way?
Hey mate. You could do either. Both would work. I can't remember if I did or didn't but I'd lean more towards flipping.
@fourmonkeysbbq I used your method of placing the chicken in the pickle jar. They are in the fridge now and I will be air frying them in tomorrow. Awesome video, thanks!
Why didn't you use the GMG probes? Just curious.
These smokers work great. I have the smallest Jim Bowie and the Daniel Boone. Got the big one first then the little guy for a song used. They just work great. Only issue I’ve ever had was ignition rod burning out after 3 years. But any grill will do that. When I have a houseful of people for parties I run them both at same time. I love the GMG rubs. The chipotle garlic is amazing on chicken.
Looks great. Going to give it a shot next weekend. Subbed!
I really, really hope that you either washed your hands prior to grabbing the seasonings, washed the jars after seasoning, or threw the jars out afterwards. Raw chicken is a great conductor of bacteria. Just a hint for future videos. I've made mistakes like that before and now at least wipe the jars with alcohol if there's cross-contamination.
OMG! The food hygiene police! Just goes to show, Big Brother is ALWAYS watching!
Curious why the top rack was used over the bottom?
Indirect heat will dry out the bottom some. It’s fine when cooking faster but for slow cooking I do the same thing put them up top away from the heat source
That snake tray thing looks interesting, where did you get it and are you an Aussie, I'm a kiwi
Hey mate. I'm in Aussie. But try looking up barbecueboi in nz. He would be able to help you out with everything you need.. It's a great bit of kit.
@@fourmonkeysbbq thanks for that bro, much appreciated...
Is that the Jim Bowie Prime? How do you rate it? I'm looking at getting one soon as I just sold my big stick burner
Bro, need more info on the temperatures/times wrapped and unwrapped.
Hey! This info was in the video. 300f (~150c) for an hour turning every ~20 mins. Then cover with foil in a tray for about 2.5hrs. Going to give this a shot this week :)
is there something alternative to pomegranate vinegar? Thats impossible to find for me
Where you get the thermometer
210F is 98C that’s very high no?
Damn briskets expensive in Australia
Great video my friend. Picking up the Ledge Prime today. First thing I’m doing is a brisket following this video. Of course I’ll be using my own seasonings. Have you heard of Hardcore Carnivore Black seasoning? If not you should give that a shot!
Hey mate, I am cooking these for the boys at work for dinner, so I will be cooking at home then transporting them in, any advice in terms of cooking times and maybe best way to transport them. Love your videos, everything I have tried from your recipes have turned out amazing
I'd honestly slap my Nan for just a sniff of those... 👏🏼👏🏼👏🏼👏🏼👏🏼 You've just earned yourself a sub!
I just tried this recipe, and my god did it turn out amazing. I can see why you have won so many competitions. Keep the videos coming mate
Hey mate, would you use the same process for doing a leg of lamb? Same internal of 210?
Na a leg won't pull as well as a shoulder. A leg I would do more like a roast. Higher temps until internal 145F
What Temp was it when you wrapped it
That looks sensational. Cheers.
Hey mate, I'm about to Brine a chicken for the 1st time and then smoke it, never smoked a chicken before. Would you stuff anything inside the chicken to enhance the flavors or leave it as is?
You can do or you can leave it emtpy. It's endless really. You can Purchase stuffing from your local grocery store. Or even be as basic oranges and herbs
That is the most honestly cooked tender beef rib i have seen on youtube. Absolutely fantastic. None of this tearing tough meat "oh so tender" stuff. Subscribed.
Thank you for your kind words mate. Il try get some more videos up soo..
monke approved 👍🏿
Making it this weekend with the all star Lamb Rub! So happy to buy from BH and DP! Cheers, nick
Dry ribs are the maddest for flavour. You just get that crusty goodness on the outside and a juicy tender inside. You can actually taste the pork itself, the smoke and the rub as is. Dont need to dress it up any more when they're this good. Top stuff, Dan!
Couldn't agree more. Thanks for the love
Boss Hogg and Duchess of Pork are seriously one of the best eBay sellers for all things bbq. Been a customer for a while.
Delectable!
💥💥💥👏👏
Good vid but it was probably 7min too long that could’ve been edited out
Good Job!!!!!.....LOOKED GOOD!!!!!!
Did you lower the temp when you wrapped it ?
Looks good. Slice on an angle with the grain
That’s looks fucking insane mate. I usually don’t like the sound of people chewing but holy shit it sounded good when you were mixing that taco up in your gob. Well done mate. How do we get our hands on your rubs and sauces?
Thanks for the kind words. You can purchase them all over Australia and NZ. Check them out here to buy them online. duchessofpork.com.au/rubs/4-monkeys/
Any chance you could tell me the name of that grill grate and giant fork?
🤤...my face while watching this video. Think I'll go and watch it again.
Glad you enjoyed it.
Nice one mate! I'm doing a point this weekend (if the shitty English weather gives me a break). I'll be following your instructions. I see alot of recommendations online to cook it between 225f and 250f, but yours looks spot on at 300
Don't be afraid to push it. Just gotta watch it and catch it when its probing with absolutely no resistance at all Good luck with the cook mate.
so good mate, have the cut in the fridge to get on the smoker tomorrow. Thanks for the Method!
Nice Work Bud 👏 👌 👍
Thanks mate