Пікірлер

• 
  @natetinsley3119Сағат бұрын

  I just did it, its wonderful ❤

• 
  @williamwilson26243 сағат бұрын

  There was not a single dish that didn't look amazing! Great video!

• 
  @AntsBBQCookout2 сағат бұрын

  Thank you!

• 
  @Beefy63 сағат бұрын

  saw the Redbird cap featuring the smashburger...we gettin' a video soon??? With love, Southeast Texas

• 
  @AntsBBQCookout2 сағат бұрын

  I’m working on the bbq story right now! Tray video will come later! Barbs tray is the next tray vid :)

• 
  @Beefy62 сағат бұрын

  @@AntsBBQCookout can't wait! They are something special down here. Check out 1701 BBQ in Beaumont too if you get a chance

• 
  @elvenstein4 сағат бұрын

  That congee looks absolutely fire.

• 
  @AntsBBQCookout2 сағат бұрын

  It was one of the best things I’ve tasted this year!

• 
  @antonc814 сағат бұрын

  11:02 I see he knows his Judo well.

• 
  @AntsBBQCookout2 сағат бұрын

  😂😂😂

• 
  @JOSESBBQ4 сағат бұрын

  shoutout the spam musubi currently on my menu too

• 
  @imjustwillson4 сағат бұрын

  Lol zech did in fact like it

• 
  @AntsBBQCookout2 сағат бұрын

  Hahaha Zech on the edit 🥳

• 
  @imjustwillson4 сағат бұрын

  Man I’d love to try those sides! I’m a big macaroni salad guy lmao

• 
  @AntsBBQCookout2 сағат бұрын

  Next time you’re in CA let’s time it so we can go together

• 
  @SouthernsBBQ4 сағат бұрын

  Hell yeah, Logan! We've been consulting Logan for our upcoming pop-up, and he's been amazing. Looking forward to our next Logan brain dump, and our next trip to Zef.

• 
  @AntsBBQCookout2 сағат бұрын

  That’s awesome!

• 
  @DirtTx5 сағат бұрын

  there aint no such thing as bbq in las angelas, real BBQ comes from Texas and the South

• 
  @AntsBBQCookout5 сағат бұрын

  It is the south… southern CA 🤠😂

• 
  @DirtTx4 сағат бұрын

  @@AntsBBQCookout Jaja y'all wish

• 
  @jinxUKBK5 сағат бұрын

  Chuck has put on a few pounds. Don't get high on your own supply. The golden rule

• 
  @MarcoAPared5 сағат бұрын

  Get this man a real metal fork and knife!

• 
  @AntsBBQCookout5 сағат бұрын

  Hahahahha

• 
  @darylfortney80815 сағат бұрын

  Looks amazing but maybe they should simplify and focus on the more traditional bbq staples

• 
  @AntsBBQCookout5 сағат бұрын

  The dishes were so good though

• 
  @darylfortney80815 сағат бұрын

  I’m thinking if they doubled down on just what’s on the tray. I mean just the tray is already more than enough eh?

• 
  @darylfortney80815 сағат бұрын

  Either way I’m definitely eating there someday

• 
  @supernightmare18155 сағат бұрын

  At 10:59 that pork, looks very succulent indeed. A very nice succulent chinese meal

• 
  @AntsBBQCookout5 сағат бұрын

  WHAT IS THE CHARGE!!

• 
  @coheterok6 сағат бұрын

  I remember this dude from American BBQ! Glad to see he's got his own pop up. Food for sure looka banging

• 
  @Feledwards5 сағат бұрын

  Didn’t he lose in the finals? If someone got robbed at a competition , it was this guy!

• 
  @AntsBBQCookout5 сағат бұрын

  Yep that’s him! Very cool guy, super kind. And his food is amazing 🤩

• 
  @MrBiggoh5 сағат бұрын

  I thought he looked familiar lol

• 
  @thomasmabbott68426 сағат бұрын

  I still find the Michealin guide to be one of the biggest cons in food culture though.

• 
  @AntsBBQCookout6 сағат бұрын

  The food looks bangin though, right

• 
  @thomasmabbott68426 сағат бұрын

  @AntsBBQCookout oh yes 100% cannot argue there. The people there are amazing! It's only recently Michelin started giving praise to BBQ after thinking it's been beneath them for a long time. It's why I don't support Michealin guide.

• 
  @First1ToComment6 сағат бұрын

  Simi valley isn't la county 🤦‍♂️

• 
  @AntsBBQCookout6 сағат бұрын

  I know haha no one knows what Ventura is though 🥲

• 
  @First1ToComment4 сағат бұрын

  @@AntsBBQCookout true all good bro / good video regardless 🔥

• 
  @RATCONQUESO6 сағат бұрын

  This looks absolutely fire, super unique uses of barbeque technique. bone apple teeth for sure

• 
  @michaelkahler44066 сағат бұрын

  Whoa so exciting!

• 
  @michaelkahler44066 сағат бұрын

  This chef had me sold on the fusion of Japanese/Thai curry.

• 
  @AntsBBQCookout5 сағат бұрын

  It was so good 🤤

• 
  @ahemb6 сағат бұрын

  I don't get it why they have a plastic fork in a Michelin restaurant.

• 
  @77Brainfreeze6 сағат бұрын

  As they said multiple times, its a popup and everything is to go normally. Also it's not a Michelin restaurant. The chef has cooked in Michelin restaurants.

• 
  @gregorioguzman46 сағат бұрын

  Would you prefer to pay Michelin prices at a popup?

• 
  @Grinch837 сағат бұрын

  yessir

• 
  @supremekingjesus4258 сағат бұрын

  I make good can smoke a brisket with a $250 char griller smoke champ. Or any other offset:?as long as the smoke don’t leak and I stick with my own method and what woodI’m burning that all I need. But anyways, great video. I really do like that Pecos smoker offset I’m thinking of getting the Pecos or wrangler soon.

• 
  @trevorlott441110 сағат бұрын

  just got a woodwind pro.... im so impressed. Its a huge upgrade from other pellet smokers

• 
  @BBQPitmaster62620 сағат бұрын

  God bless you! Awesome job!

• 
  @808youknowwhat21 сағат бұрын

  I like the way he integrated Hawaiian food into his style and background...the way he pronounced "musubi" and makes his own spam says a lot...

• 
  @andrewtestin908023 сағат бұрын

  Awesome

• 
  @lawrencebecht660Күн бұрын

  As much cooking as I've seen you do I can't believe that's your design

• 
  @lawrencetejada277Күн бұрын

  The digimon adventure music was a nice surprise

• 
  @ocarinabill9702Күн бұрын

  alright we're here just sitting in the car i want you to show me if you can go far

• 
  @aznargoКүн бұрын

  Never thought I'd hear the cave story ost on a brisket video, but I'm all for it. Good stuff mate

• 
  @jimmyfumbanks60812 күн бұрын

  Try a whole hog , cant beat it. Brisket has to be moist and not taste like a Round Roast

• 
  @jasonsaenz23672 күн бұрын

  Headed to Lockhart next weekend.

• 
  @danielmanly47932 күн бұрын

  If Chuck's BF/husband has the patience he is in for a nice ride, she seems such a nice young woman!

• 
  @michaelmurphy752 күн бұрын

  This gal is an inspiration ... 25 y/o, kickin butt & takin names in BBQ central ~ TEXAS!

• 
  @marvinhobson2 күн бұрын

  Hello Mr Ant where do you get your wood 🪵 for $125 a chord?

• 
  @Mattador6662 күн бұрын

  A little too expensive for me but I hope for those who buy it they get a lot out of it and get their money's worth. 😊

• 
  @jimmymartinez25853 күн бұрын

  That’s my girls barbs bbq 🍖 this looks like a similar video 😅 #956

• 
  @sandlotclan42273 күн бұрын

  Wouldn’t the brisket be cold if let it rest for 9-10 hrs?

• 
  @markfox67863 күн бұрын

  Not too much salt at all for that size of meat to penatrate

• 
  @christophermiller13943 күн бұрын

  Does it look so dry because of the cold? I liked where this was headed, but I’m just not sure. I think the biggest hack is wrapping in tallow. If you are trimming up a packer, then why not render during the smoking time for a “rehydrate”?

• 
  @danielmanly47933 күн бұрын

  I have been cooking packers on my cheapy pit boss for 12 hours at 180F and then finishing in the oven at 300f for about two hours then wrapping in tallow soaked paper and holding for another 12 hours at about 140-150f and it seems to work for me - not one complaint yet!

• 
  @jee77osu4 күн бұрын

  Thanks!

• 
  @mjmartinejohn4 күн бұрын

  I will travel to eat this food. Chuck is awesome.

• 
  @marchbah4 күн бұрын

  Man I gotta try this place out. I like the vibe. Wish you guys continued success 👊🏽