Пікірлер

• 
  @jonathanpetitt23712 күн бұрын

  Is there a way you could send me a more detailed recipe? Im very interested but am horrible cooking .

• 
  @Mrhandfriends3 күн бұрын

  Thanks for the great video!

• 
  @jaimevalenciasandoval8254 күн бұрын

  Excelente

• 
  @WhiteThunderBBQ3 күн бұрын

  I will be making this one this year for sure!!

• 
  @jaimevalenciasandoval8254 күн бұрын

  Excelente

• 
  @WhiteThunderBBQ3 күн бұрын

  I only have 1 or 2 of these bottles left....honestly sad about that.

• 
  @jaimevalenciasandoval8254 күн бұрын

  Beautiful

• 
  @WhiteThunderBBQ3 күн бұрын

  Thanks so much!!

• 
  @justinlyle78319 күн бұрын

  Where's the recipe though?? Looks great

• 
  @WhiteThunderBBQ9 күн бұрын

  Guess you didn't watch

• 
  @justinlyle78319 күн бұрын

  @@WhiteThunderBBQ Oh no. I definitely watched it. Usually there's a link for the recipe so viewers don't have to sit and write it all down, that's some high level shit. All good tho 👍

• 
  @WhiteThunderBBQ8 күн бұрын

  @@justinlyle7831 if only I had a team of people 😛just wing it man - im sure you will come up with something good!

• 
  @justinlyle78317 күн бұрын

  @@WhiteThunderBBQ 🤣 I did it came out awesome

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  @WhiteThunderBBQ7 күн бұрын

  @@justinlyle7831 That's what's up!

• 
  @avidreader-pe7vm15 күн бұрын

  Can we use the Same recipe for dried ghost pepper?

• 
  @Danny_10k20 күн бұрын

  Aluminum foil is a poison to your health it can be used to keep things warm but not to cook with

• 
  @boohoohoohoo26 күн бұрын

  production value insane!!!!!

• 
  @_joshАй бұрын

  Does the Tip Top Temp fit on the Weber Go Anywhere?

• 
  @WhiteThunderBBQАй бұрын

  I haven't tried it but I would think it would do great. Not that easy to smoke on the wga.... but it works

• 
  @ayoungartistakajack6799Ай бұрын

  Made my brother eat a scorpion pepper now we're out of milk

• 
  @WhiteThunderBBQАй бұрын

  Did the Milk help?

• 
  @davidhovey6045Ай бұрын

  Would be great without the music & a voice actually explaining the recipe

• 
  @WhiteThunderBBQАй бұрын

  Maybe this would be a great comment if you weren't judging and just watched... the recipe is there. No need to be a jerk.

• 
  @mesiroy1234Ай бұрын

  Intersting you smoke this without a.smoker?

• 
  @WhiteThunderBBQАй бұрын

  That is a smoker....

• 
  @mesiroy1234Ай бұрын

  I dont have one or .plave for ome

• 
  @NawlinsfanforlifeАй бұрын

  Any reason you didn't rinse that pork butt off?

• 
  @billb13Ай бұрын

  Looks really good but being inexperienced in making homemade soups, I was really looking for more instructions. How many pounds of Romas did you use? What temp did you cook the mire poix & stock? How long until tomatoes were added? How long until blended? Did you strain it? Thx!

• 
  @WhiteThunderBBQАй бұрын

  I don't strain it. As for pounds- really no idea. I just pulled all the ripe ones I had off plants and filled the sheet tray. Don't stress on the amounts... you could add more carrots/ onions/Chilli peppers and still have a banging soup. Blend when everything's soft to get a good texture. Simmer on medium - to medium low. As low as it will go to just slowly bubble

• 
  @craftedbykvg46492 ай бұрын

  The hardwood is a waste and only gets you covered in smoke. It would do nothing for the flavor of the food, since you don't cover it, and it has no direct contact.

• 
  @martinkoche43752 ай бұрын

  Looks amazing

• 
  @AhmedElHamidi-MSIT2 ай бұрын

  Great demonstration

• 
  @WhiteThunderBBQ2 ай бұрын

  Thanks man

• 
  @JMK152 ай бұрын

  Have you ever thought about fermenting the dry peppers and then making a fermented hot sauce with dry peppers?

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  @WhiteThunderBBQ2 ай бұрын

  I don't think you can ferment dried peppers. Pretty sure you need the bacteria that's on fresh peppers. You could probably do a mixture of fresh and dried.

• 
  @JMK152 ай бұрын

  Yes, a ferment starter can assist. Going to use a fermented red onion and try that with a small batch of peppers.

• 
  @khabbad3 ай бұрын

  You’re a prince!!!! Thank you!

• 
  @WhiteThunderBBQ2 ай бұрын

  You're welcome

• 
  @AlexG-ey7md3 ай бұрын

  This is the best kettle pizza video on the web...I made some mistakes and wish i followed the video closer...2 biggest mistakes I made were not getting the dough thin enough and not using lump on top of the briquettes to get the temp hot enough...I will try again and nail it! Great video!!!

• 
  @WhiteThunderBBQ2 ай бұрын

  I still make pizza this way. Works so well!!

• 
  @mcman32523 ай бұрын

  Hey man great video I’ve been trying to make the perfect recipe for a sauce but I keep getting a floral and more earthy taste what flavor did you get with this sauce?! I’m trying to take notes from the pros.

• 
  @WhiteThunderBBQ2 ай бұрын

  What peppers did you use? I like this mixture of ripe jalapenos/cayenne and habaneros

• 
  @melindapearson2954 ай бұрын

  Love your Hot Sauce videos!!!! Newbie here. Would really like to have a printed recipe though. Do you have a recipe book out?

• 
  @WhiteThunderBBQ4 ай бұрын

  Look around here, older recipes may be written out - whitethunderbbq.blogspot.com/2017/06/yellow-hot-sauce-recipe-mustard-based.html?m=1

• 
  @melindapearson2954 ай бұрын

  THANK YOU!!!!! I CAN NOT WAIT TO MAKE YOUR THAI HOT SAUCE WITH GARLIC AND THE GHOST PEPPER HOT SAUCE -WONDERFUL VIDEOS!!!!!! THANK YOU!@@WhiteThunderBBQ

• 
  @Beertagne4 ай бұрын

  This is porn music.

• 
  @bryanfix8724 ай бұрын

  looks great but looks hard to get on the bread, just keeps falling off

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  @WhiteThunderBBQ4 ай бұрын

  if you notice, I was using the wrong angle of the bread - like a snow plow. Once I flipped the angle, it worked my better. I forgot about this recipe - might be making this sunday now. Thanks Bryan!

• 
  @judichristopher46045 ай бұрын

  Love this video... EXCELLENT

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  @grahamparsons34065 ай бұрын

  How long can this be kept out of a fridge?

• 
  @WhiteThunderBBQ5 ай бұрын

  Probably a good while - if you have a way to check the pH, I would try that to be sure if it's shelf stable

• 
  @stevepelosi5205 ай бұрын

  Hello, I have only watched a few videos and I am debating whether to get the Pro Grate with the cordierite stone or the other model and use a steel stone. In either case I would get the lid. Have you used both? which produces the best pizza with uniform cooking...top and bottom? Thank you for your time and help

• 
  @WhiteThunderBBQ5 ай бұрын

  I've used most setups - I don't really like cooking pizzas on any of them. The tombstone style stone is the easiest to work with. What I really like about using this oven is...it makes the best calzones I've ever had. Holy crap are they good. It just way top small to cook a decent sized pizza

• 
  @judichristopher46045 ай бұрын

  EXCELLENT VIDEO I am very impressed.... Thank YOU for sharing this video YOU just saved me Hundreds of Dollars on a Pizza Oven.

• 
  @WhiteThunderBBQ5 ай бұрын

  It's a great method on the cheap if you have a weber... these things are even hundreds of dollars new now lol!

• 
  @judichristopher46045 ай бұрын

  @@WhiteThunderBBQ Where did you get the Oven Bricks?

• 
  @cantdance30775 ай бұрын

  what kind of flour. please?

• 
  @WhiteThunderBBQ5 ай бұрын

  I would use bread flour

• 
  @catherineg99436 ай бұрын

  You had me at coating the cheese balls in “crushed pork rinds and bacon”!!!! 🍽️ ❤️ 🪦 😇

• 
  @WhiteThunderBBQ6 ай бұрын

  This was such a good idea.. it made 2 balls - I Frozen one uncoated then broke it out in a few months and coated it up

• 
  @gerdsfargen66876 ай бұрын

  Doing this with a turkey crown in 2 days time. Cant wait!

• 
  @WhiteThunderBBQ6 ай бұрын

  Let me know how it turns out!!

• 
  @VEEZER16 ай бұрын

  Excellent job. You can tell your disease/metal? issues are not in your inground peppers like the ones in containers. I'm a fan of 24x24 tree wood crates and mesh pots. I'm not so much a fan of super hots except when It comes to making vinegar based hot sauces. My favs are aleppo, fresnos, chimayo, payu, Chipotle, hungarian and hatch for med heat. Habenaro still is king of flavor for super hots imo

• 
  @VEEZER16 ай бұрын

  Great minds do think alike. I saw your VB in the back ground. I bought mine Sept 2022. Wrx for life

• 
  @shagbag90566 ай бұрын

  Looks a little overcooked ! Might have wrapped it a touch early. In fact, pork butt has so much fat, you really don’t need to wrap it at all. Nice first cook !

• 
  @RaulEdu336 ай бұрын

  Looks amazing! One question, did you use only Kosher Salt or does it also need Curing Salt like some of the other pastrami recipes?

• 
  @WhiteThunderBBQ6 ай бұрын

  Thanks!! Yes - also used instacure#1. .025% by weight of everything

• 
  @WhiteThunderBBQ6 ай бұрын

  . 25%

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  @RaulEdu336 ай бұрын

  @@WhiteThunderBBQ Perfect, thank you 👌😎

• 
  @pucci_seq6367 ай бұрын

  Whats the difference in taste between a SR cream and a SR peach?

• 
  @WhiteThunderBBQ7 ай бұрын

  Different peppers... both would work great here!

• 
  @bigbird24517 ай бұрын

  @2:00. The ghost of Hot Sauce Future. Pass it on...

• 
  @hookandcook7 ай бұрын

  Does this recipe still need to be pan fried?

• 
  @ColossalSwordFormAndTechnique7 ай бұрын

  Let me tell y’all somethin: 1.) Axe Puck - sharpens stainless steels 3.) Sharpening File - sharpens high carbon steels ☝️ Saved you the trouble 😤 😎

• 
  @WhiteThunderBBQ7 ай бұрын

  Wait!!!! you have a 1 and 3 but wheres 2??? I think that might be critical in saving me the trouble :-P

• 
  @guyschreiber71387 ай бұрын

  Only way to get clean smoke on it, I’ve been doing it this way and will never go back using it the way weber intended it to be used

• 
  @easybackyardbbq8 ай бұрын

  Do you feel this way is better than wet brine? Looks good

• 
  @johndayan71268 ай бұрын

  😮 That is amazing. Definitely trying this. Thanks for the video

• 
  @WhiteThunderBBQ8 ай бұрын

  Not young to lie... this makes a great sauce!

• 
  @chrislawrence63448 ай бұрын

  Looks awesome! Any tips on getting the bottom a little crispier?

• 
  @WhiteThunderBBQ8 ай бұрын

  Have you tried it?

• 
  @WhiteThunderBBQ8 ай бұрын

  It gets crispy with this kind of pan or use a screen

• 
  @chrislawrence63448 ай бұрын

  Yea, I have tried it a few times. I just can't quite get the bottom well done. Wasn't sure if I needed to add coal to the middle or not

• 
  @chrislawrence63448 ай бұрын

  ​@@WhiteThunderBBQ I use a ceramic pizza stone so maybe that's why? That thing gets hot though

• 
  @WhiteThunderBBQ8 ай бұрын

  @@chrislawrence6344 I've tried it with a stone... not a good here

• 
  @dohboy888 ай бұрын

  Great camera work!

• 
  @rochelhernandez85738 ай бұрын

  Leave the salt out

• 
  @WhiteThunderBBQ8 ай бұрын

  Why?

• 
  @rochelhernandez85738 ай бұрын

  @@WhiteThunderBBQ because the cheese and bacon have a lot of salt already brings the blood pressure up

• 
  @MisterDogg8 ай бұрын

  This music is hilarious.

• 
  @MrRohant8 ай бұрын

  should I put vinegar before or after heating it up in a pan?

• 
  @WhiteThunderBBQ8 ай бұрын

  Either will work...I usually do it before heating. Cheers rohant!

• 
  @85therealdeal9 ай бұрын

  So, the Go Anywhere is the best out of those three if you are paranoid about mitigating fire risk? I mainly cook by myself with Weber-Q on my wooden deck space and would like the option of using charcoal instead.

• 
  @WhiteThunderBBQ9 ай бұрын

  You might something with an ash bucket for that like a 22" weber?

• 
  @b.m.f21539 ай бұрын

  👏👏👏👏👏👏👏👍👍 Thank you. I Seem to be VERY late to the game

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  @WhiteThunderBBQ9 ай бұрын

  Good thing is a banging recipe!!