Welcome to Fatty's Feasts!
I decided to make this channel at the beginning of the covid pandemic, a time in which everyone was both depressed and bored. My goal was to educate and entertain you by cooking with humor. As time went on, I decided to focus mainly on outdoor cooking on the griddle and offset smoker. Making a KZread channel has been a dream of mine since high school and I am beyond grateful to share my content with you
I do not claim to be a 5 star chef, so I don't take my videos extremely seriously. I am just that guy next door that has a passion for delicious homemade BBQ that you can sit with on a Saturday afternoon and have some beers with! I also show you all of my mistakes and how I work around them so you can learn from my experiences.
Make sure to subscribe, turn on notifications, like and comment. Plus, send me suggestions on things I should make or recipes to test!
Thanks for visiting and I hope to hear from you soon!
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Good shit, now I’m hungry 😂😂
I wanna see you cook hibachi! 😅 I think you're a natural ! 😃💜
We live in AZ & rats are everywhere. We had no issues in the 4 years we have had our blackstone until this year also. Our problem is the rats actually pooped down under where the burners light. Any recommendations on that? I’m hoping to not have to take it apart.
excelente explicacion..de verdad te lo agradezco...muchas muchas gracias!!!!!
why not add some metal mesh on the bottom of fire pit, so the wood/hot coals will not lay on the total bottom and will get some air? or it will burn too fast?
What do you mean when you say stall?
Stupid fukn cat...
If you're lookin, you ain't cookin! Once my Brisket goes on the smoker, I don't open the door until the probe in the smoker indicates I'm nearing my target temp.
There is such at thing as too much smoke and bitter. So yes, wrap it when it has the color it needs.
I’ve only had my blackstone for less than a month and I just discovered the mouse turds on it. Yes it’s disgusting. But I am going to stop leaving the grease tray on it and I had also thought about using foil to cover the hole. My trap is in the rear. Does blackstone or someone else make a cover for the hole?
The baffle that was welded in... how did you get it out?
I've watched a ton of "Beginner" "Smoker 101" vids, this is by far the best one so thank you! Also you're funny so I had a good chuckle
Bush light 😂😂😂😂😂 that’s your issue
Thanks buddy now I don’t need to throw the smoker away. You saved my smoker 😂😂😂 love you ❤❤
Can we just appreciate that he used the word girth instead of thickness 😂
ooOhhhhh, thats a fire poker... I had it hanging i though you rested something on it haha. Great vid man thank you.
Went there once, won't be back. It's not even Top 20 BBQ in Central TX...
I noticed you keep your fire door completely closed
Looks delicious!
Went to both over the 4th of July weekend. Overall Interstellar is better than Franklin. Franklin still has the best brisket but Interstellar is better in every other regard. Barb's B Q was even better than Interstellar.
LOL. "I didn't buy two briskets because I'm not loaded," says the guy with the $4700 smoker. 😆Great video. Entertaining and informative. I only live about 30 mi from Goldees, so I may need to pay them a visit to see if the hype is justified.
wrapping in paper doesn't measurably speed cook time.
a whole bunch of wrongness in the first 2 minutes this video.
Wow dude I learned more about smoking in a pit from watching you not smoke anything than i have from the last 50 or so smoking videos I've watched Great video. Thanks for posting.
whats that thing crawling at @3:15 lol
I'm an avid smoker and griller, but I have been using two drum smokers for the last several years. I'm from Texas, and everyone says I make better briskets than any restaurant around, and the best they've ever had, but I know I can do even better and there is just no challenge with the drum. I have it down to a science and it turns out great every time, but I am finally ready to work for my supper, so to speak; so I bought a stick burner. I quickly learned that I was playing the T Ball league of smoking. I have had it for a couple weeks now, and the wife is getting sick of me doing practice burns every single day, but I just want to say that your advice on fire management has been invaluable to me. Admittedly, I have, in the last two weeks, experimented with every method on KZread, but yours is, by far, the most effective; probably because it truly is "keep it simple stupid". I have a reputation to uphold around my neighborhood, and I feel confident that I will soon make a brisket that surpasses all my others, thanks to you. Cheers!
Personally I think its way overrated and definitely way overpriced. Its good but its nowhere near the best even in Austin let alone the state. But everyone has different tastes and lots of people have never eaten at the real top places and only can compare it to Rudy's or BBQ like that, then it would seem like the best!
"Wrapping is the way it's always been done" Here I am at 50 remembering that most of my life wrapping was seen as bad or a cheat. It was even called "the Texas cheat" and banned at many Texas BBQ competitions. Wrapping was seen as a way to either cook fast or "cheating" because a pitmaster had low skill couldn't manage to finish the cook in time or he'd dry out the brisket by not being able to manage temp swings. As memory serves me wrapping was seen in a negative light until Aaron Franklin got famous for wrapping in butcher paper. Anyway, old guy here letting you know that not wrapping was normal and seen as normal till less than a decade back. Next, we'll learn of a brand-new trend where KC style people inject briskets regularly and cook on vertical water smokers not just offsets?
That's not a sear station. That's a charcoal chimney lighter. Do this same experiment but this time do the reverse sear over a good lump charcoal like Jealous Devil or Fogo. You will change your mind on which you like best.
Anyone else see the spider by his foot at 3:15? On a different note, great looking brisket. 😂
When are you going to try this again?
The beginning of this video sounds like a TEDTalk for prostitutes lol
If you can't source a Flank or a Skirt, cooking this cut with this method and taco/fajita seasoning yields some kick ass tacos
Oh damn, I'll have to try that!
Josh my man with thhe usual fire recipes!!
Hell yeahhh!!
What other meats should I smoke / grill up? Let me know below!
thanks!!! literally the best video I've seen yet on clean smoke. I ruined the shit out of some ribs. tasted like house fire
Been there done that!
Great review what temp do you usually smoke at and what kind of smoker is on the trailer
Depends on which smoker I'm using and what I'm looking to do. This one, I usually keep it between 225 and 275, usually starting on the lower end. On the trailer smoker, which is a Patriot Pits Freedom 120, I usually run between 250 and 300 just because its bigger and you can use warmer temps.
This is good info! I see top round on sale at the store all the time and I never know what to do with it.
My secret for that cut of steak is inject smoked beef tallow from my brisket trimmings then put the rub on. I smoke the steak till 115f and let rest then sear. I let mine rest wraped up with garlic butter also. Try it and you will like it. Some thing else that I know know is good and I would like to see you try is bacon smoked burn ends. What I am talking about is pork belly turned in to bacon. Then fix it like burnt ends.
Got bacon burnt ends on my list! And that injection sounds amazing. I just made some tallow actually so I'll be trying that soon!
It would be interesting to see how this method worked with sous vide thrown in the mix. Chef Steps has a great 24 hour SV chuck roast video that amazing. I think you told me a while back that you don’t have a SV immersion circulator. If that’s still the case, and you still don’t want to buy one, maybe you can get a new sponsor to send you one because you’re famous enough for that now. The more that I think about it, it might me better to do almost everything you did here with a chuck roast and then toss it in the 24 hour SV. I think you will be pleasantly surprised. Chuck roasts on sale here at 2.00 per pound less expensive here on sale, so you might save some money too.
HAHA famous. That's funny! I've honestly been looking and I really need to buy one. I'll put that on my list as one of the first things I do when I do get it though.
Nice. Now show us on a 22” Weber Kettle.
If I can get my hands on one I definitely will!
Great video! I miss the days of Tri-Tip not being highly sought after and was cheap as all hell
I was having this exact conversation last night. Every "crappy" cut is now super expensive. It's insanity.
cool stuff! Can't wait to attempt that myself.
You'll love it!
That looks amazing. This is a "must do" for me. Thanks a ton, Josh, and please keep'em coming.
You'll love it!
Looks Great. Hope that you had a Great 4th of July. #STAYSAFE #PHILLYPHILLY 🇺🇸
Same to you man!!
I recommend drinking a couple of cold beers with the steaks to help the arteries deal with the butter! Stay fukkn awesome Josh, your vids are super!
Gotta lube up! 😂😂
There is a world of difference between having 20 years experience, and having one year, 20 times. Always learn something new. What a wonderful world of BBQ is out there.
Tornadoes are over rated🤣🤣, this is coming from an Iowa boy who has been through a few🤣🤣
We are so overdue for one in Nashville I feel. Not that I'm wishing for one, but it's been constant humidity.
@@FattysFeasts my Iowa town got hit with a small one several years back on Mother’s Day, my family and I had just got back from a trip to Minnesota, it hit an hour after we got home, town got so bad tree damage and the roof was tore off of our high school
Great way to use the left coals on the smoker for a keep warm oven
Micro plane works great for garlic