I'm a barbecue enthusiast from Kentucky who loves to spend time smoking meat and enjoying the rewards of a long cook. I'm also a former Biology and Chemistry teacher, so I have a love for science. On my channel I'll take you through all of the steps of making great BBQ while dispelling some of the common myths that are so pervasive in BBQ cooking. We'll cover some of the science behind different techniques and approaches as well as why some methods really aren't worth your time. Though I'm no competition cook, I've spent many hundreds of hours watching the fires and nurturing the meat in my smoker. It's my hope that I can pass on what I've learned and help my viewers avoid some of the (many) mistakes I've made along the way.
So stay tuned for helpful, informative, and fun BBQ content!
--Jeremy Yoder
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I cringed when I saw them injecting Wagyu. Edit: I watched Guga's video on this. Much better and more details on the cook. They injected with Wagyu tallow. That makes perfect sense.
Now you call it…Ah Chingao!😂
LOL!! We bit. Literally. We raise our own beef, but have never tried sweetbreads in any form. Saw the video(your welcome), trusted your opinion, and cooked organic, pasture raised, hand fed cow brains exactly as you described, seasoned with Kosher salt,finished off with pieces of beautiful oak wood on the Weber. Internal temp was 205F with a gorgeous color and crust, identical to the video. We let it set for a few minutes, sliced it in small sections and drizzled it with juice from a fresh Myers lemon from a tree growing ten feet away. All five adults (3 men and two women) can say with unabashed honesty and passion that the bite they sampled was the nastiest piece of cow they’ve ever sampled. If that was the best you ate in Argentina that ain’t sayin’ much about the rest of the culinary menu. Move on folks…CLICK BAIT!! IT’S DIS-GUSTING!!!!😎👊🏻🇺🇸
I just got a tiny smoker. I thought i was messing up having to add charcoal to keep the bed hot. I did start them in the chimney though. Great video. I watched your pork butt video before cooking mine and it turned out great, be it that plans suddenly changed and after 3 hours smoking it was finished in the oven, but the hickory still got that flavor in there.
I forgot to like and subscribe. Like we haven’t heard that for years now
Bro that fat thing is all fuckin smokerscience ain’t no change in flavor in 30 seconds. Get outta town. Every category has them. Hippyscience for cannabis. Etc. do a side by side, bet no one notices a change in flavor
surprised apple didn't make the list
I mean yeah it looks great, but... at $215, I think I'll stick with brisket, chuck roast, or clod.
My man explaining the scientific method for us
Id love to see you collab with Matt at Meat Church
Thanks for showing an awesome alternative to brisket.......that doesn't exist in the US.
Treager isn't even real wood. Its sawdust that they add flavored oil too to make it smell like a specific flavor.
I know the video is older but I just noticed you’re wearing a Pocock Brewing shirt! Great beer from Santa Clarita! I used to live there but have since moved to Music City…
Where are the smoked feds?
Best bbq pulled pork video on youtube
Hickory can't be beat, all we use in Kentucky. Pork, Chicken, beef, and Mutton.
I have an Old Country Pecos that I cannot get to regulate here at 4500 feet in New Mexico. I had no trouble when I was using one in Texas at 1300 feet. I have resorted to using a Traeger. What am I doing wrong?
Much respect for saying the proper argentine and not the fake argentinian!
Some people think they are supposed to get rich over night... Or their price includes a extra fee for you to pay for their trips and designer items
Nice video! Thanks!
Epic! I can't stop watching! 🚀 👅👅👅🍑🍑🍑
I never trim a brisket. The fat keeps the juices.
So fun watching this.
All these cuts of meat used to be cheap. Internet chefs exposing them makes them expensive. Not your fault, but the cheap cuts of beef don't exist anymore.
Make smoking great again
Going to have to go buy a grill like that to try this method out. Because I just have a smoker and a run of the mill grill, nothing like this gunslinger ($3,999.00). Not sure if I have the money to try this method.
I've watched your smoked pork lard ribs recipe and just curious if you have ever tried that method on your pulled pork?
If you're a real mad scientist, do research into the meat you eat. If you really do, you'll go vegan overnight. That's if you want to live and not depend on doctors and big pharma pills to not die the rest of your life. Also if you want a higher IQ, better sex life, and better overall quality of life, you have to go vegan. Everyone else stuck in the matrix
Funny. As soon as I saw the click, I imagined this exact design! I'm no engineer, nor do I ever use a smoker...hell, I am terrible with all grills if I'm being honest. I just considered how to manipulate the smoke to encompass the entirety of the inner tank.
Just checking your way before doing my first whole chicken, thighs and PB burnt ends are my go to.😊
I have an internal damper system inside my firebox to distribute the heat in my cook chamber evenly!! 😊
Yuck
There are a lot more lazy cooks who don’t like being told to be patient in order to achieve the best cook.
You're cheating putting that cute baby babygirl in your video. My daughter is my number one taste tester too! Keep doing what you're doing!!!!
One of the first things I smoked was bacon. I was amazed how user friendly it was with a little patience. I was using dry brine and a combo brine with maple syrup. Had 3 different kinds. Family loved it and easy peazy.
@2:58 actually it's a disgusting dead body. You guys are into necrophilia or something?
(Clicks link) Woof. Roughly $14/lb for "brisket?" No thanks. I can catch brisket on sale at Kroger at least 4 times a year for $3 - 4 a pound. Toss it in deep freeze.
0:28 ... like Aaron Franklin does ... OR, like that behemoth behind you 😂😂😂😂 My weber is having an odd envy
Do you have any thoughts on smokers with a crossflow design? Basically its a baffle that covers the entire bottom of the smoker and directs the smoke back towards the firebox (the smokestack is directly above the firebox).
My pork shoulder never reaches 165° and I don’t understand why! It stalls at 140°ish . I even tried cooking it @ 275°. And I’m on my 7th try
Thank you so much!!!
I think smoke is good but it's not everything. Flavor, tenderness, mouth feel, and smoke and other factors all come into play.
This is best tri tip on KZread 😢
What temp should I use if I want to try this on a pellet grill?
Is there a standardized cut name/number so I can request it
Really good review Been waiting for this to drop as seen they where making them 12 months ago Question tho Do they ship to the uk 🇬🇧 And any idea what cost ? Thanks in advance 😊
Have you put that complete fire management video out yet?
Brisket is a pita and so overrated. I'd much rather spend a few more bucks a pound for prime rib on sale, plus you save on time and smoking cost.
Your handgrips while splitting the wood made my shoulders and back hurt. Oh god man.
Do you used wet wood??