Nice video 👌 what ratio is your blend? Or is it equal parts per cut of meat
@medsip3 күн бұрын
The sausage is so good! Always take some links home cause it's great for breakfast.
@MICKIN3107 күн бұрын
i noticed you got all kinds of wood there in the back round Pine logs ?
@BackyardWarrior7 күн бұрын
No pine... different oaks.
@theglassishalffull31159 күн бұрын
Next level!
@Mike-gb2xb9 күн бұрын
The wings are looking good and crispy, but that rub needs to be on the market for sale.
@michaelboyd860710 күн бұрын
Looks great! Thanks for sharing!
@MrPanthers2310 күн бұрын
Man, frying in beef tallow seems like a whole new level of delicious
@davidbeaumont304310 күн бұрын
Looks like you need to oil that pit! Good lookin' wings. 🙂
@chrissewell160815 күн бұрын
Looks good. Don't be Shellfish!
@BackyardWarrior10 күн бұрын
That’s right
@user-ep4xp8yc9v16 күн бұрын
The food looks good and I like the sound of the car's going by.
@BackyardWarrior10 күн бұрын
Broke people sound isolation 👍🏽👍🏽👍🏽
@zamp54923 күн бұрын
What a great looking butcher shop!!
@BackyardWarrior10 күн бұрын
Indeed
@CountDankula023 күн бұрын
nice!
@BackyardWarrior10 күн бұрын
💯💯
@samhoffman125723 күн бұрын
It’s sad to eat sheep 🐑😥
@BackyardWarrior10 күн бұрын
I was very happy eating..I don’t know what you are talking about 🤦🏽♂️🤦🏽♂️
@Buford_T_Justice123 күн бұрын
This is great! For me the hunt is just as fun and important as the cook and the eat! Especially when you find a good deal! Those steaks were amazing! Thanks for sharing dude!!!
@BackyardWarrior10 күн бұрын
Right on!
@805mattias26 күн бұрын
Very hard to clean below the grid since you cannot easily remove it. You literally need to disassemble the top to clean after each use. Bad design.
@BackyardWarrior10 күн бұрын
As of now..my best option for an outside burner
@ptr153727 күн бұрын
What is the ratio of chuck, brisket and short rib?
@BackyardWarrior10 күн бұрын
Almost the same 1/3 each
@irvwander875627 күн бұрын
Don't put water in the smoker !
@BackyardWarrior10 күн бұрын
Wow..sir yes sir🤦🏽♂️🤦🏽♂️🤦🏽♂️
@blingselegance665827 күн бұрын
Please can i get the address of ds shop? Thank you
@BackyardWarrior10 күн бұрын
In the video…Google the name of the shop.it was I square that I forgot the name of
@deanhunter405528 күн бұрын
I was working for several years in Gonzales and the surrounding areas and drove through Lockhart many times before finally stopping here to sample their brisket and sausage. I just remember them putting my two lbs of brisket in a paper sack, wrapped in butcher's paper and by the time I got to my hotel room in Gonzales, the wonderful grease had soaked through the paper and the smell of the BBQ drove me crazy the whole drive. Bought a loaf of white bread and feasted on the brisket for three days. The sausage was amazing. Highly recommend.
@BackyardWarrior10 күн бұрын
Good old days 👍🏽👍🏽
@BjørjaBearАй бұрын
Works fine without the pan as well, the WSM is a versatile cooker.
@BackyardWarrior10 күн бұрын
💯💯
@leegranite2920Ай бұрын
Thanks for making this video. This was very helpful.
@BackyardWarrior10 күн бұрын
Glad it was helpful!
@theglassishalffull3115Ай бұрын
Looks great - thank you for sharing!
@BackyardWarrior10 күн бұрын
Thanks for watching!
@Mrmatt-pt3xmАй бұрын
Looks pretty flimsy
@BackyardWarrior10 күн бұрын
A little bit
@creekwoodfarmandhomesteadc6440Ай бұрын
My local store has eye of round on sale this week I’m definitely doing this tomorrow.. but do you know if it will be be good cube after smoking?
@BackyardWarriorАй бұрын
cold cuts you mean...oh yeah definitely
@thouston0Ай бұрын
Awesome, I also cook my paella on my Weber. I steep the saffron in the chicken broth, and grill the chicken thighs on the grate for a few minutes, remove to a pan, and add back into the paella. I also add one small wood chip to gave the paella that cooked over a wood fire taste..
@BackyardWarriorАй бұрын
that sound like a great cook... I have to try it
@ofreezyx1299Ай бұрын
❤
@BackyardWarriorАй бұрын
👍🏽👍🏽
@boilamiАй бұрын
What is your resting method. I heard 20 hour? Is this in the oven or it gets cold and you just reheat it ? Can you provide precisions please. This is amazing craft !
@BackyardWarriorАй бұрын
I have a food warmer that I set at 150* ... anything from 2 hours up to 20 hours resting is good for red meat.not so much for poultry
@toddpower4674Ай бұрын
Seems like you won't run outta wood anytime soon.
@BackyardWarriorАй бұрын
believe or not I did since that video was posted... I also use it for fire place. nothing to worry about, plenty free wood around here💯
@myzer2011Ай бұрын
Great tip for prepping, although why not clean, get rid of the feathers (saw a lot) and rinse with lemon then marinate them with some salt, pepper, olive oil, fresh chopped garlic and onion as a flavor base and then vacuum seal? All you'd need to do is thaw the chicken, throw in a big bowl of BBQ sauce or own concoction and call fam and friends over for the next BBQ. ; )
@BackyardWarriorАй бұрын
that's an option too
@Jmar-kx3ec19 күн бұрын
I was go mention the same; great minds think alike
@johnabardenhagenjr1119Ай бұрын
You dry the skin then cut it off. THEN YOU USE HOSE WATER. FAIL.
@BackyardWarriorАй бұрын
You really want me to address your comment 🤦🏽🤦🏽. first off, wet and slimy protein is unsafe to work with that's why i pat it dry then remove the skin.( smoked rubbery skin is not fun to eat).second,after an over night salty brine,poultry should be rinsed under running water to ger rid of salt and avoid inedible salty final product.thank you for stopping by👍🏽
@jpbanksnjАй бұрын
I just found an older PK Original and researching videos. This video is very impressive in every way. The homemade charcoal blew me away....
@BackyardWarriorАй бұрын
glad you enjoy
@hector6005Ай бұрын
😋
@BackyardWarriorАй бұрын
👍🏽👍🏽
@jpbanksnjАй бұрын
That PK looks exactly like mine, do you know how old it is? I have no idea about mine... I also thought that one side was too hot but the inside is perfectly done. Great save!
@BackyardWarriorАй бұрын
way to hot...
@robertdepesci3418Ай бұрын
where's the chimichurri??
@BackyardWarriorАй бұрын
not a big fan.. I like horseradish sauce better with beef
@kanger80Ай бұрын
Great channel! Really enjoying your content going all the way back.
@BackyardWarriorАй бұрын
Much appreciated!
@mcdouche2Ай бұрын
Finally, a video of how a man does it. The rest of these videos are women with fake homestead channels almost cutting their fingers off and talking too much.
@BackyardWarriorАй бұрын
lol...they tend to be annoying 💯
@tareqzeidalkilani949Ай бұрын
wrong trimming, aerodynamics are missing. you will for sure have bitterness and far from Samaritan Zareb..
@BackyardWarriorАй бұрын
can you show me how you do it so I can learn from your expertise 💯
@leeeric7188Ай бұрын
Thanks amazing
@BackyardWarriorАй бұрын
Welcome 😊
@gregoryfabien6436Ай бұрын
Very Nice!
@BackyardWarriorАй бұрын
Thank you 👍🏽
@hojobbqАй бұрын
Have not seen lamb shoulders at our local Costcos - will need to keep any eye out for them - great cook
@BackyardWarriorАй бұрын
Mainly at the business centers…thank you for stopping by 👍🏽👍🏽👍🏽
@radouaneghrighez5625Ай бұрын
Great job buddy, keep up the good work❤
@BackyardWarriorАй бұрын
Thank you brother 👍🏽👍🏽
@javierchavez4749Ай бұрын
Id love to see more 14" wsm videos. Do you ever run it direct heat no pan?
@BackyardWarriorАй бұрын
yes I did... mainly for chicken
@Buford_T_Justice1Ай бұрын
I always enjoy your videos man. You are a great cook! Your lamb videos are the best. The goat of lamb!! Lol
@BackyardWarriorАй бұрын
Thank you boss…much appreciated as always 👍🏽👍🏽👍🏽
@mannyr8795Ай бұрын
I hope your slab was off line because thousands of dollars and you have to level it with a jack??? Wtf
@BackyardWarriorАй бұрын
All good brother… the bbq is 🔥🔥🔥 and that’s priceless 💯💯💯
@monkeyb1820Ай бұрын
so was it 126 when you started your sear? I just did one in my 18.5 wsm, but I ran it wide open, which is about 335 degrees. I pulled it at internal of 122, rested an hour or so and it was awesome. The higher the pit temp, the meat has to be pulled at a lower temp b/c of the carry over cooking.
@BackyardWarriorАй бұрын
That is correct
@specialk48932 ай бұрын
It's burnt
@BackyardWarrior2 ай бұрын
if you say so...
@radouaneghrighez56252 ай бұрын
Looks great ma man❤!!!!
@BackyardWarrior2 ай бұрын
Thank you! Cheers!
@ammarsaleh54372 ай бұрын
You never disappoint. All the respect. Great video
@BackyardWarrior2 ай бұрын
I appreciate that
@jackhartman6282 ай бұрын
Looks delicious, but why the tall vent/lid? What is the advantage of a lid such that as opposed to a regular lid on a pan?
@op31292 ай бұрын
"... the conical lid is designed to return condensation to bottom of the pot ..." and "Some tagines feature a controversial opening either in the handle or lid. The idea is that the hole releases steam, which helps concentrate the liquid cooking inside. Traditionalists, however, decry the opening, saying it goes against the whole point of a tagine in the first place. An opening, some say, will slow down the cooking time and dry out the dish faster. It’s a personal choice, but pros recommend going with the classic, fully enclosed style."
@jackhartman6282 ай бұрын
@@op3129 Thank you for your reply. Kind of you to share this information.
@BackyardWarrior2 ай бұрын
thank you for the assist 👍🏽👍🏽
@MisterDogg2 ай бұрын
Could you please suggest a quality grinder?
@BackyardWarrior2 ай бұрын
What is your price range? And how often you going to use it?
@MisterDogg2 ай бұрын
@@BackyardWarrior For personal use, not commercial and wouldn't want to spend more than 300 for it. Probably use once per 1-2 months to make and freeze a bunch of burgers like you did in your vid! Thank you
@BackyardWarrior2 ай бұрын
@@MisterDogg if you have a kitchenaid mixer, just buy a meat grinder attachment and it works perfect.for a better grinder I like the Weston grinders.they take some real estate in the kitchen but they get the job done.you also look in FB market place for some great deals on meat grinders.good luck
Пікірлер
Nice video 👌 what ratio is your blend? Or is it equal parts per cut of meat
The sausage is so good! Always take some links home cause it's great for breakfast.
i noticed you got all kinds of wood there in the back round Pine logs ?
No pine... different oaks.
Next level!
The wings are looking good and crispy, but that rub needs to be on the market for sale.
Looks great! Thanks for sharing!
Man, frying in beef tallow seems like a whole new level of delicious
Looks like you need to oil that pit! Good lookin' wings. 🙂
Looks good. Don't be Shellfish!
That’s right
The food looks good and I like the sound of the car's going by.
Broke people sound isolation 👍🏽👍🏽👍🏽
What a great looking butcher shop!!
Indeed
nice!
💯💯
It’s sad to eat sheep 🐑😥
I was very happy eating..I don’t know what you are talking about 🤦🏽♂️🤦🏽♂️
This is great! For me the hunt is just as fun and important as the cook and the eat! Especially when you find a good deal! Those steaks were amazing! Thanks for sharing dude!!!
Right on!
Very hard to clean below the grid since you cannot easily remove it. You literally need to disassemble the top to clean after each use. Bad design.
As of now..my best option for an outside burner
What is the ratio of chuck, brisket and short rib?
Almost the same 1/3 each
Don't put water in the smoker !
Wow..sir yes sir🤦🏽♂️🤦🏽♂️🤦🏽♂️
Please can i get the address of ds shop? Thank you
In the video…Google the name of the shop.it was I square that I forgot the name of
I was working for several years in Gonzales and the surrounding areas and drove through Lockhart many times before finally stopping here to sample their brisket and sausage. I just remember them putting my two lbs of brisket in a paper sack, wrapped in butcher's paper and by the time I got to my hotel room in Gonzales, the wonderful grease had soaked through the paper and the smell of the BBQ drove me crazy the whole drive. Bought a loaf of white bread and feasted on the brisket for three days. The sausage was amazing. Highly recommend.
Good old days 👍🏽👍🏽
Works fine without the pan as well, the WSM is a versatile cooker.
💯💯
Thanks for making this video. This was very helpful.
Glad it was helpful!
Looks great - thank you for sharing!
Thanks for watching!
Looks pretty flimsy
A little bit
My local store has eye of round on sale this week I’m definitely doing this tomorrow.. but do you know if it will be be good cube after smoking?
cold cuts you mean...oh yeah definitely
Awesome, I also cook my paella on my Weber. I steep the saffron in the chicken broth, and grill the chicken thighs on the grate for a few minutes, remove to a pan, and add back into the paella. I also add one small wood chip to gave the paella that cooked over a wood fire taste..
that sound like a great cook... I have to try it
❤
👍🏽👍🏽
What is your resting method. I heard 20 hour? Is this in the oven or it gets cold and you just reheat it ? Can you provide precisions please. This is amazing craft !
I have a food warmer that I set at 150* ... anything from 2 hours up to 20 hours resting is good for red meat.not so much for poultry
Seems like you won't run outta wood anytime soon.
believe or not I did since that video was posted... I also use it for fire place. nothing to worry about, plenty free wood around here💯
Great tip for prepping, although why not clean, get rid of the feathers (saw a lot) and rinse with lemon then marinate them with some salt, pepper, olive oil, fresh chopped garlic and onion as a flavor base and then vacuum seal? All you'd need to do is thaw the chicken, throw in a big bowl of BBQ sauce or own concoction and call fam and friends over for the next BBQ. ; )
that's an option too
I was go mention the same; great minds think alike
You dry the skin then cut it off. THEN YOU USE HOSE WATER. FAIL.
You really want me to address your comment 🤦🏽🤦🏽. first off, wet and slimy protein is unsafe to work with that's why i pat it dry then remove the skin.( smoked rubbery skin is not fun to eat).second,after an over night salty brine,poultry should be rinsed under running water to ger rid of salt and avoid inedible salty final product.thank you for stopping by👍🏽
I just found an older PK Original and researching videos. This video is very impressive in every way. The homemade charcoal blew me away....
glad you enjoy
😋
👍🏽👍🏽
That PK looks exactly like mine, do you know how old it is? I have no idea about mine... I also thought that one side was too hot but the inside is perfectly done. Great save!
way to hot...
where's the chimichurri??
not a big fan.. I like horseradish sauce better with beef
Great channel! Really enjoying your content going all the way back.
Much appreciated!
Finally, a video of how a man does it. The rest of these videos are women with fake homestead channels almost cutting their fingers off and talking too much.
lol...they tend to be annoying 💯
wrong trimming, aerodynamics are missing. you will for sure have bitterness and far from Samaritan Zareb..
can you show me how you do it so I can learn from your expertise 💯
Thanks amazing
Welcome 😊
Very Nice!
Thank you 👍🏽
Have not seen lamb shoulders at our local Costcos - will need to keep any eye out for them - great cook
Mainly at the business centers…thank you for stopping by 👍🏽👍🏽👍🏽
Great job buddy, keep up the good work❤
Thank you brother 👍🏽👍🏽
Id love to see more 14" wsm videos. Do you ever run it direct heat no pan?
yes I did... mainly for chicken
I always enjoy your videos man. You are a great cook! Your lamb videos are the best. The goat of lamb!! Lol
Thank you boss…much appreciated as always 👍🏽👍🏽👍🏽
I hope your slab was off line because thousands of dollars and you have to level it with a jack??? Wtf
All good brother… the bbq is 🔥🔥🔥 and that’s priceless 💯💯💯
so was it 126 when you started your sear? I just did one in my 18.5 wsm, but I ran it wide open, which is about 335 degrees. I pulled it at internal of 122, rested an hour or so and it was awesome. The higher the pit temp, the meat has to be pulled at a lower temp b/c of the carry over cooking.
That is correct
It's burnt
if you say so...
Looks great ma man❤!!!!
Thank you! Cheers!
You never disappoint. All the respect. Great video
I appreciate that
Looks delicious, but why the tall vent/lid? What is the advantage of a lid such that as opposed to a regular lid on a pan?
"... the conical lid is designed to return condensation to bottom of the pot ..." and "Some tagines feature a controversial opening either in the handle or lid. The idea is that the hole releases steam, which helps concentrate the liquid cooking inside. Traditionalists, however, decry the opening, saying it goes against the whole point of a tagine in the first place. An opening, some say, will slow down the cooking time and dry out the dish faster. It’s a personal choice, but pros recommend going with the classic, fully enclosed style."
@@op3129 Thank you for your reply. Kind of you to share this information.
thank you for the assist 👍🏽👍🏽
Could you please suggest a quality grinder?
What is your price range? And how often you going to use it?
@@BackyardWarrior For personal use, not commercial and wouldn't want to spend more than 300 for it. Probably use once per 1-2 months to make and freeze a bunch of burgers like you did in your vid! Thank you
@@MisterDogg if you have a kitchenaid mixer, just buy a meat grinder attachment and it works perfect.for a better grinder I like the Weston grinders.they take some real estate in the kitchen but they get the job done.you also look in FB market place for some great deals on meat grinders.good luck