Big Daddy’s BBQ Pit started as an idea hashed out amongst close friends and some great wine. I’ll start by saying I’m not a Competition Pitmaster but I have a passion for cooking great food. This passion was something that fostered in me from an early age from my parents, who were both excellent cooks. Growing up in Williamsport PA, when someone said they were having a “barbecue” its main feature was hamburgers and hot dogs. At that point I didn’t appreciate true barbecue.
I quickly began trying different smokers and recipes tweaking them and making them mine. Which brings us to today. Bill & Dorothy are very good friends of my wife and I. At their urging Big Daddy’s BBQ Pit was born.
We hope you enjoy the channel! Always remember “make it yours and make it fun”!
GET YOU SOME!
Bob Harvey - Big Daddy’s BBQ Pit
Пікірлер
I had no idea pork rinfs started so small wth
Why is my whole fyp with canes at 3am im so fcking hungry omfg
Why didn't you shuck them down to the 'husks handles' to start? Seems like excessive work for those of us without hot gloves! Jeepers!
That yankee accent though….
I was bout to say they still popping
those are called chicharron
Those are called pork rinds
Not everyone speaks Spanish dude. There is this thing called a translation.
Chicharrón
💯💯💯💯💯💯💯
Instead of Water on the last I would have Done a Can of Beer ...But I do Dog's with Spicy Mustard Relish Onion and Slaw ...And Chilly on the side ..
🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫚🫛🥨🥨🥨🥨🥨🥨🥨🥨🥨🥨🥨🥨🥨🥨🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜🫘
Just put that in my Amazon cart lol.
Yummers got to try
Great video and loved the music!!
You guys didn't rate them 1, 2 and 3.
Was there sugar in the rub? Okay for pork but not for beef.
I’ve always noticed the placement on the grill matters a ton for me. I primarily use a XL Big Green Egg and produce better bark on the ribs near the back of the grill. Obviously due to temperature fluctuations, but crazy how a minor detail can influence the cook so much!
Mix all wet ingredients together, and all wet ingredients together, then add them to the meat. It allows ingredients to intermingle more evenly obtaining a better mix.
Why didn't you use all of the wet mixture 🤔 You left a good bit in the bowl, that means we're going to use all of it and it's going to come out as a disaster!!!
please cut with straight knife lol looks great
One of my favorite childhood snacks. I bet these taste much better than the bag from the gas station, though!
Why do rock people ALWAYS look goofy?
Thank you!👏
You're welcome!
I loved it! Somebody spoiled it for me! I’m going back to it!👏
It's so good!
What temp did you wrap them at?
Man, this man is a professional! Great work!
Do you take the scales off first
Fantastic recipe! So easy and my family loved them.
Bob Ross, happy chicken’s, I love it. Thanks for sharing sir.
Best way to cook pork, wrap it in tin foil and throw it in the Garbage then go buy a Brisket
45 minutes at 400° on some butterflied legs it's not overcooking them😮
Nice to see ribs without sugar. But what exactly is italian seasoning? Dried italien? 😂
i was all good until the parkay squeeze butter!
That’s some big daddy chicken!
Thank you for this lesson, Sir. I am cooking my first Pork butt roast.
Your welcome! Thanks for watching!
I haven't finished the video yet, but I personally do not wrap. I do want to try the goldees method at some point. Wrap when resting only. Subbed.
Thank you!
Nice job on the video. Thank you.
I like BP the best. Foil tends to steam them. I add more rub before wrapping, and brush sauce on them.
Def trying this.thx
I followed this and wow. I’m now an award winning husband..a God in my house.lol. Thanks for the video.
Thanks I needed this
Not familiar with the snake method before now but it mostly worked for me. Kept the butt on for about 8 hours then moved it to the oven to finish, about 12 hours total to get to 205. Great smoke flavor though, thanks!
Sauce is a side, leave it off, let your rub and the smoke do the flavor folks.....hate when folks drown meat in sauce.
No wrap fall of the bone is where it's at. No wrap you get a nice bark with some chew and tender inside.
No resting?? At least for an hour?
if you need a recipe for this you need to gtf out of the kitchen
No one will ever convince me that this isn't John Goodman s brother. Voice alone identifies him. Shut the fuck up, Donny!
Thats whats up...😋😋😋
Are the snow crab legs frozen? Thinking about doing this myself but I can’t find a solid answer on that. The crab legs I’m looking at online are pre cooked and frozen. Can I just cook them frozen or should I thaw them overnight first?
smoke it set the sauce and EAT !!!!!!
Hello, Very helpful video. Please tell me what brand of smoke stick you used. I was thinking of looking for apple or cherry or just using some soaked chips in foil. Do these sticks last longer? Thanks
Just a FYI, this test was not the same, the unwrapped rack did not have the added items the wrapped racks had, should have made it as a brushable and coated the unwrapped rack