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The juices...
Looking forward to more el Patron videos. I’m really thinking about getting one
Best juicy Lucy I ever ate was the one my friend Chuck made me in San Diego when we were in the Navy 😋
Good stuff!!!
why would you buy product from Brazil. buy american, i did not fight to protect a foreign country!
Ever been to Detroit? I don’t mean the six square blocks all prettied up for pictures. Any place in Ok is a Godsend in comparison….
I keep coming back to this video to review the burger. This guy makes it look soo good. I've done this recipe numerous times. Love it!!!
😂😂9years
😊2024
Awesome 👍 chicken 🍗 recipe 😋😋
Killer ribs, brother! I loved the different outro of eating the food instead of drinking a beer. It really speaks to the fantastic flavor of the ribs you made. 😂
You really scarfed down during the taste test, you were definitely so excited. The ribs might have been your favorite Greggy!
Sup greg, can only imagine how the marinade, bbq sauce, with the smoke get from santa maria grill... My mind got a workout lol. Awesome brother. Flavors.. iveas almost at loss for eords🤣😂, tyvm tc
Our Big Tasty has bacon on it!
Greg, which do you prefer in terms of taste, these ribs or your Love’s copycat ribs?
Probably the Love's ribs. These are very close though.
Thanks Greg! - That grill does an amazing job. - The ribs look excellent - good bite and juicy - who could want anything more? - Cheers!
Thanks for stopping in, Garry!
Great looking ribs. The glaze looks awesome. Cheers, Greg! 👍🏻👍🏻✌️
Cheers, Dwayne!
Great job! They look amazing!
Thank you, John!
Dang them freakin ribs look delicious, that's it I'm building a Santa Maria cooker...!!! 😉
Thank you for watching! They turned out really good, brother!
Good tip, Greg, on mixing the achiote with the tequila before adding it to the agave syrup. Some of the flavinoids of the achiote/annatto are alcohol soluble so this gives them a chance to be extracted.
Great info! Thanks for stopping in and posting a comment. Cheers!
I’m grilling up a couple different meats.
SLAMMIN good Greg! GR8 cook!
Thank you!
You not jamaican tho. This aint gonna be authentic
You thumbed up your own comment.
Hi Greg, I really appreciate the work but I think they are a little too spicy for my taste‼️ 😬🍻😁 Cheers
Actually, the spice level was pretty low. That chili sauce is very mellow as far as heat is concerned.
I love your grill! I want one
I love it too! Thanks for watching!
I remember one time in Austin Texas in the late 80s someone called the fire department on me for my BBQ smoke. They looked laughed and drove off.
I've expected that to happen a couple times to me.
Wow, I'll bet that was good. Try tips are a delicacy at my house. $4/lb is very good. I'll have to try that with sonw horseradish sauce.
Looks like plenty to go around - I'll see you tonight lol!
Do you cover the pot while it simmers?
Greetings from cologne germany. 👍🏼🔥
Thank you!
Greg……….outstanding stuff. I’m stuck on ounces? Is this fluid ounces for the ketchup and corn syrup in a measuring cup or by weight?
Argentina grill 👀💯🔥
Great cook brother, looked absolutely delicious
I think it would be great for steaks and chicken on that but ribs , brisket and turkey breast would be for me better served on a smoker.
This is actually is the way I learned to cook ribs and is the old school traditional way to BBQ in Texas. Not an offset smoker.
Awesome video, Greg! That would be a great El Patron cook. I am about a month away from delivery of an El Patron and 36” LSG Pellet. I’ll be making these ribs soon. Cheers!🍻
Interesting question. Why don’t we find more products made in America? Probably a loaded question. I’m 61 and I’ve never heard of this major push for American made products until recently, since Trump came on the political scene. Granted, I’ve never paid much attention to anything economy. 🤷♂️
You should go full on Al Pastor, and marinate the ribs in an Al Pastor marinade, which is similar to your glaze, but also using dried chilies. Rick Bayless has plenty of vids on that.
Immediately, I'm a fan of that marinade! Interesting glaze as well, the result looks fantastic.
🙂👍🥂
Those ribs looked incredible Greg, I would happily hang out on a Sunday in my house with that blend of mesquite and fresh flavours in the air. Cheers!
You n me both! My wife wasn't upset with the smell of smoke in the air, more the cloud of smoke in the living room! She's a sport though!
Gotta try this. It's rare to see someone with real BBQ grilling status use mesquite. Down here in South Texas we grill and smoke with mesquite a lot. I'm basing that on the fact that they sell mesquite bags at the gas stations. I use it for beef skirt when grilling fajitas, Chicken, and pork. I also use it for smoking brisket and picnic shoulders. I've tried other woods like oak, cherry, peach, pecan, and apple wood but they just don't give smoked or grilled meat that punch we've grown to love. I got a ranch full of mesquite trees so I never run out of this stuff. Some times I'll find a freshly cut pile of tree trunks by the side of the road and I just stop whatever it is I'm done and load as much as I can into my truck. I can't believe some people don't know what this stuff is good for. Anyways, this recipe looks very tasty. I do use achiote and pineapple juice in my pork tacos al pastor, so this is really right up my alley. From the ingredients and the wood used this was making my mouth water. Thanks for the inspiration. Take care Amigo.
Thanks for the comment. Yeah, I think mesquite is underrated as a smoking wood. It gives a great spicy flavor and I will often mix in a little with hickory on the offset.
I really enjoyed this video Greg! The ribs were beautiful and that grill is sweet! Smoke rings are over rated. I like how you pull the meat off the rib and just take bites! Such great flavors too. Damn Son you nailed this!👍
Thank you, Rob! You're so right about smoke rings being over rated! Cheers!
I was going to ask how your neighbors feel about your smoking? But having your wife not to excited is another thing.
My neighbors reap the benefits, with free BBQ. My wife loves the smell of BBQ and smoke, but doesn't dig on a cloud in the living room! LOL!
@@BallisticBBQ I've been smoking and BBQing 3 to 4 times a week for my me and families personal consumption the last 2 months. No complaints from anyone.
Hey Greg😃That marinade is awesome😁I love that grillI can smell that from here😆I have the Tequila and Pickling Spice, I need to try that glazeThose Ribs look most Excellent😋Award WinningAn Extra "BIG"👍🏻My wife is the same way when smoke gets in our houseThis is going in my CULINARY playlist😊ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thanks for watching, Brother-Fred! Cheers, buddy!
Can I get a piece?
Of course!
Hey Greg😃First at the table😁ROCK ON!!!!!!!🤘🏻🤙🏻
So many ingredients were missing from this sauce recipe. I miss Biff Burger but I do know the sauce had sweet relish in it. I know because family friends worked at one and they wrote down the recipe when they worked there. And its also missing BBQ powder too.
How closely can it hold temps in the 225/250 F range, for slow cooks? My Weber Summit will hold at that temp for 16 hrs no probelmo.
Trying to find your location…I’ll bring the beer!
It’s the “Clean Water” that makes them taste better. The water in detroit has too much lead in it.