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@thomassykes4261 18 сағат бұрын
I wish it would not be a coast to coast trip for me.
@rwcah 18 сағат бұрын
That looks great Harry. You’re teaching them well
@TineCalo Күн бұрын
Where’s Mr Beans? We miss him Harry..😢
@sandgroper-ig9nk Күн бұрын
Tx for the post
@calvinthurston1441 Күн бұрын
You are one of the reasons my BBQ is always banging! Thanks!
@dwaynewladyka577 Күн бұрын
Looks awesome. Cheers, Harry! 👍👍✌️
@victorbenner539 Күн бұрын
Looks great Harry.
@andikav338 Күн бұрын
I know this man is a legend, but this clod looked over cooked and dry to me. I probably would have wrapped it.
@SlapYoDaddyBBQ Күн бұрын
You are probably right and could do it better. I'm still learning.
@nicklldoit 3 күн бұрын
The Sausage Sensi is a national treasure!
@SlapYoDaddyBBQ Күн бұрын
I love Bill!
@cliffbrockman4539 3 күн бұрын
I took this class 13 years ago. Best money I ever spent.
@SlapYoDaddyBBQ Күн бұрын
Need to have you back Cliff. Hope you have been spreading BBQ love!
@ericb2017 5 күн бұрын
do you do online tele classes??
@SlapYoDaddyBBQ Күн бұрын
Yes, I've done ZOOM classes for Amazon and Google
@eltonsbbq-pit 5 күн бұрын
oooooOOOOOOOOAAAaaaaaaaaaaa
@2005Pilot 6 күн бұрын
Ratios Pretty Please 😁👍👍
@SlapYoDaddyBBQ Күн бұрын
Please see my website
@stephena7540 6 күн бұрын
I'm sorry but these briskets look horrible before and after
@lightzzzz 7 күн бұрын
every won smoke up ... on me ... muy bueno...ahhhiii...
@MaryAnnRussell-j8m 7 күн бұрын
The best mutton barbecue is made once a year at St. Peter's Catholic church in Waverly, Ky. The men smoke it overnight in a pit dug into the ground and they mop it all night. The picnic at the church is the last Saturday in June. The best restaurant barbecue is also in Waverly, Peak's. Moonlight has a nice buffet and their mutton is good, but not as good as the two above in my opinion. Thank you for sharing your recipes.
@SlapYoDaddyBBQ Күн бұрын
I love hearing about local favorites and traditions!
@KarinaTheDreama 8 күн бұрын
U left out key info & expect us to chase it down. Boo 👎. Time is money for us too.
@keithcarr4133 8 күн бұрын
Lots of knowledge and experience shared
@SlapYoDaddyBBQ Күн бұрын
I'm just sharing what I've learned!
@eastonlee5102 8 күн бұрын
Wrong tool! kind of like using a fork to eat soup! Tri tip,chicken,steaks etc yes on sm style grill! Whole hog yes on covered pit, caja china or rotissarie etc! Why try to re-invent the wheel?
@SlapYoDaddyBBQ Күн бұрын
Thanks for the tips!
@willschmit436 9 күн бұрын
I tried to understand what/where -- is there a recipe, so I can make it myself?
@SlapYoDaddyBBQ Күн бұрын
It's on my website
@sheilaray5728 9 күн бұрын
Greatest class ever🙌
@SlapYoDaddyBBQ Күн бұрын
Thanks!
@geno5360 9 күн бұрын
It’s Sam’s can’t you just return it for a replacement?
@SlapYoDaddyBBQ Күн бұрын
too late as I need it to get it into my WSM at midnight for morning class.
@Swampster70 2 сағат бұрын
Eat it then return in. :P
@is4hja 10 күн бұрын
Is this a wet or dry rub?
@SlapYoDaddyBBQ Күн бұрын
These are my dry rubs
@jimmysjamin1 13 күн бұрын
Oh my Im really starving. Now, got to find the five spice 😋❤️
@faresayyad1513 15 күн бұрын
Wish you guys do a reboot of the old bbq pitmasters
@SlapYoDaddyBBQ Күн бұрын
lmk ask John Markus the producer next time I see him!
@willsmith475 15 күн бұрын
How did you get a smoke ring if cooked in the oven?
@SlapYoDaddyBBQ Күн бұрын
Yes you can if you use some celery salt
@rwcah 20 күн бұрын
Excellent !!!
@SlapYoDaddyBBQ Күн бұрын
I've done ZOOM classes for clients like Amazon and Google
@coffeyrace 20 күн бұрын
Way to go! Thank you to all our hero's! @bigbuddyque
@dwaynewladyka577 20 күн бұрын
Thanks to our emergency responders for all they to to help keep people safe. I wish the people in California all the best. This is awesome. Cheers, Harry! 🙏🏻✌🏻
@SlapYoDaddyBBQ Күн бұрын
Thanks, and we appreciate you stopping by.
@potatosalad9519 24 күн бұрын
does bbq chicken stick to the hex clad bbq grill pan?
@SlapYoDaddyBBQ Күн бұрын
Sorry I've not cooked chicken on my grill pan. If you cook chicken at lower temps, these is less likelihood of burning.
@steveilich2197 28 күн бұрын
Very cool guys, awesome!!
@Rod-bp8ow Ай бұрын
Congratulations.
@SlapYoDaddyBBQ 24 күн бұрын
Thank you! It was a great time.
@ericphillips9445 Ай бұрын
Harry I need some help brother! I am cooking a 14lb brisket this weekend on my Oklahoma Joe Bronco Standard. Should I go fat side down since it is direct heat? and should I trim less since it is direct heat and is capable of rendering more fat down. You probably wont respond to this because you are super busy....but its worth a try
@SlapYoDaddyBBQ 24 күн бұрын
I suggest fat down. Sorry, been busy hosting families affected by the LA fires.
@ericphillips9445 24 күн бұрын
@ thanks man. Hope you guys are all safe. I cooked the brisket. It turned out it ok. The one big issue I had was I did a foil boat, because I wanted a nice crispy bark, and somehow the bottom side got stuck to the foil. So it peeled a lot of the bottom side off.
@chrisbrinson2489 Ай бұрын
Best bbq I’ve ever had
@SlapYoDaddyBBQ Ай бұрын
totally agree. thanks for stopping by
@jxsanc1238 Ай бұрын
Is there any science on how a half brisket cooks compared to a full brisket
@SlapYoDaddyBBQ Ай бұрын
I have to defer to my buddy Meathead of Amazing Ribs. He does a lot of nerdy sciency stuff. For me, a smaller brisket cooks faster. I like BIG briskets (17+lbs) and I cannot lie!
@donaldgreene3105 Ай бұрын
Keep kicking ass
@SlapYoDaddyBBQ Ай бұрын
Happy New Year!
@ericphillips9445 Ай бұрын
you are the GOAT dude. you take BBQ seriously but also keep it really fun. I appreciate that mindset.
@SlapYoDaddyBBQ Ай бұрын
Thanks Eric for your kind words. Give my technique a go and lmk how it came out! Always here to help you succeed!
@ericphillips9445 Ай бұрын
@ I will let you know! I have a 14lb brisket in the fridge thawing out as we speak. Can’t wait!
@gmui Ай бұрын
I'm about to try my first brisket tomorrow for a NYE party so thanks for this great video! One question.. do you only put rub on the meat side and not the fat cap?
@SlapYoDaddyBBQ Ай бұрын
Happy New Year. You can put rub on the fat cap also if you wrap in foil with 10 oz liquid mop as the fat cap will render into the au jus. If you wrap with paper, it does not matter so save some rub by not applying rub on the fat cap. Of course, what I just said is a three hour argument and Jerry Springer (RIP) fist fight! Just do what gives you most joy!
@gmui Ай бұрын
@ thanks! Have a lot to learn but still turned out delicious! Happy New Year to you and thanks for the channel! Am a new subscriber!
@nowayyyhose Ай бұрын
What size are the aluminun trays you use?
@SlapYoDaddyBBQ Ай бұрын
I get them from Walmart and they are regular half sheet cookie baking trays.
@Unneededinfo Ай бұрын
Got my 9.5 to day,this is sweet for a kitchen knife .sharp too cut myself cleaning it and it went through my thumb like butter...hahaha cutting vegies is a new experience, you kinda dont even have to push much and the knofe cuts with super ease..only gripe i have is when youre cutting hand gets sweaty or bloody go ahead and stop and dry your hand off cause it does get a bit slipery with the acrylic looking handle parts when wet...and its good for the zombie apocalypse coming 2025 so yeah good things
@SlapYoDaddyBBQ Ай бұрын
LOL! Zombies are coming so keep your Dalstrong handy!
@2005Pilot Ай бұрын
Merry Christmas Harry!!
@rwcah Ай бұрын
Merry Christmas and happy new year to you and your family. Thanks Harry for all the bbq love you’ve spread over the years.
@SlapYoDaddyBBQ Ай бұрын
I’m wishing you a happy new year too!
@smokindauberdoo4208 Ай бұрын
✌️💙🙏😇
@95SLE Ай бұрын
Merry Christmas and Happy Holidays to you, your family and all your friends.
@SlapYoDaddyBBQ Ай бұрын
Same to you!
@dwaynewladyka577 Ай бұрын
Very nice. Hope you have a Merry Christmas. Cheers, Harry! 👍👍✌️🎄
@SlapYoDaddyBBQ Ай бұрын
Cheers to you too Dwayne!
@tomtang4791 Ай бұрын
@slapyodaddy hi harry - when you first light up the cube you put the meat in right away, even though these are high-quality lump, I felt like you skipped over the dirty smoke step? What I mean is you didn't allow time for dirty smoke to be over before you put the meat on. Can you please explain the rationale behind it?
@SlapYoDaddyBBQ Ай бұрын
Hi Tom, I don't fret over initial dirty smoke as I know my Summit will reach an even temp in about 30 mins. Out of a long brisket cook, the first 30 mins does not matter if you set up your pit properly with the right charcoal and wood chunks. Focus on meat choice, rub application, good charcoal, and good wood, and of course, a pit of good design like the Summit.
@lunayen Ай бұрын
I hope he enjoyed his bbq!
@SlapYoDaddyBBQ Ай бұрын
Lots of smiles and he showed me his Maga hat as a sign of approval.
@SpeedAdrenaline Ай бұрын
Just got my first cook in on the new highland smoker. Mine has the slot cut outs but no door. Would you recommend leaving them completely open? I had 2 chimneys and some wood chunks but had to add more just to get it over 200. Just trying to get it figured out, so some tips would be greatly appreciated. I saw you have way less fuel in there
@SlapYoDaddyBBQ Ай бұрын
Hard to tell as every pit design is different. The general tip in learning how to control a new pit is to start at lower temps and work your way to higher temps by adjusting the exhaust (70% control) and intake (30% control). If you start at higher temps (i.e., more fuel and airflow), it's harder to bring temps down. Best of luck and enjoy your net pit!
@mk02425 Ай бұрын
So you have this recipe available sonewhere?
@SlapYoDaddyBBQ Ай бұрын
No, sorry
@KenClick Ай бұрын
Was the brisket completely wrapped in foil or left open for the 48 hours in the fridge?
@SlapYoDaddyBBQ Ай бұрын
Left open