Barton BBQ SmokeWorks

Пікірлер

@robertmonaco5720 10 күн бұрын

Works every time with good ribs!!!! Thanks for the video.

@ericmarks6322 Ай бұрын

Not much better to smoke on the weber kettle than some good pork steaks. That is a can't miss meal right there.

@talalztube 3 ай бұрын

Guess it’s acts as barrier against flare ups?

@wakeuptoBlessings 3 ай бұрын

Too bad you didn’t address the curing salt #1 issue. You promoted low-heat smoking but someone could get awfully sick without curing first. But the newbies won’t know that…🤦‍♀️

@bartonbbqsmokeworks3727 3 ай бұрын

Thanks for stopping by. If you followed the recipe that is posted in the decription, as mentioned in the video, you would see a per pound ratio for Prague powder or curing salt. Adding this along with letting the sausage ferment/bloom in the fridge overnight is the proper technique for slow smoking safely. Is this what you are referring to?

@csim187 3 ай бұрын

What IR temp gun is that?

@Jack_of_ALL_Master_of_None 4 ай бұрын

Good looking ribs

@bartonbbqsmokeworks3727 3 ай бұрын

Appreciate it!

@dynamicgeekstudio6864 4 ай бұрын

Great video!

@bartonbbqsmokeworks3727 3 ай бұрын

Thank you, I appreciate it!

@rbrown2895 5 ай бұрын

Looks great. 😎👍😎

@bartonbbqsmokeworks3727 3 ай бұрын

Thank you!

@cruzsanchez3647 7 ай бұрын

Also remember to clean your grill

@bartonbbqsmokeworks3727 6 ай бұрын

😂 yeah that too

@PinkertonsBBQ 7 ай бұрын

Love this!!!! Looks amazing

@bartonbbqsmokeworks3727 7 ай бұрын

Gracias amigo!

@agarza1968 7 ай бұрын

Damn those look great!

@bartonbbqsmokeworks3727 7 ай бұрын

Thank you !

@joelow3793 7 ай бұрын

How much dose it cost?

@bartonbbqsmokeworks3727 7 ай бұрын

How much does it cost to make? Hard to say since I use all brisket trimmings left over from competitions. you could add the cost of brisket per pound plus liver, rice and veggies. Maybe $4.50 a pound.

@troytaulman9486 9 ай бұрын

Approximately how long and what temp did you cook the brisket trimmings?

@bartonbbqsmokeworks3727 9 ай бұрын

I cooked them at 275 until I liked the color. Probably 2.5-3 hours or so since they were small. Then foil them with some beef broth and make them tender.

@troytaulman9486 9 ай бұрын

Thank you!

@Mr_Stache 9 ай бұрын

1. What was in the spray bottle for the sprits? 2. I don't have the peach stuff, can I use apple juice instead? 3. How long did you let these rest and eas was the internal temp when you pulled them? Thanks! Great video.

@bartonbbqsmokeworks3727 9 ай бұрын

Hello! Spritz was 50-50 water ACV. You can definitely use apple juice just be careful because it can burn with all that sugar if the liquid evaporates too much. I don’t let my ribs rest too long, maybe 15 mins. I always pull at probe tender but if I had to guess, I would say internal temp was around 208-210. Thanks for watching!

@okgriff 9 ай бұрын

I’m right now doing thate😊😅

@bartonbbqsmokeworks3727 9 ай бұрын

Let me know how they turn out!

@BrisketMedic 10 ай бұрын

Wooooo! Heck yeah JB. Nice work, great video/recipe

@bartonbbqsmokeworks3727 9 ай бұрын

Thanks Zach!

@okiepita50t-town28 11 ай бұрын

Very good product.

@CoD_Maj3st1k Жыл бұрын

Mannn I was skeptical but I tried it last weekend. I was shocked. Very good.

@GeneralRock114 Жыл бұрын

So, what’s the best way to season the grates. Onions definitely don’t work!!!

@bartonbbqsmokeworks3727 Жыл бұрын

Hello, heat the grates up and get em screamin hot. You can utilize canola oil, grape seed oil or any high temp oil. Rub the oil on the raised ribs with a paper towel, using tongs or heat gloves. You can also use an onion in lieu of the oil! Check out the grill grate website for more info.

@alwarren8325 Жыл бұрын

I aint mad at em!

@asimpson9295 Жыл бұрын

Can you use these on a griddle?

@bartonbbqsmokeworks3727 Жыл бұрын

Hello, I am sure you can use them on a griddle but I am not sure if they would get hot enough to sear. You want the top of the grate rib at 550-600 degrees.

@Nclght Жыл бұрын

Looks like you have two different sets of grillgrates. You initially show the grates recommended for a Weber kettle...3 separate parts then looks line you are cooking on the set recommended for the Napoleon 22, which covers more of the grill and is in two parts. The latter is what I ordered and what I recommend for the weber. It does cover the charcoal access but easy enough to move if more charcoal is needed.

@bartonbbqsmokeworks3727 Жыл бұрын

Hello, nope I only used one set. It’s the set I ordered for a Weber 22.

@meemeeberry6864 Жыл бұрын

Smoking it

@Sola_Scriptura_1.618 Жыл бұрын

Great video! Great steaks. Appreciate the tips.

@zee9er Жыл бұрын

Mine were over 200 internal after an hour on a traeger lol

@bartonbbqsmokeworks3727 Жыл бұрын

Wow, what temp were you cooking at?

@zee9er Жыл бұрын

@@bartonbbqsmokeworks3727 310

@bartonbbqsmokeworks3727 Жыл бұрын

Hot and fast!

@zee9er Жыл бұрын

@@bartonbbqsmokeworks3727 they came out good I just had to keep an eye on the internal. I liked this way better than 321.

@QVelle430 Жыл бұрын

Awesome!

@grandblasfemo Жыл бұрын

My ribs got burned 🥺 I guess I will try less heat next time

@bartonbbqsmokeworks3727 Жыл бұрын

What kind of pit are you cooking on?

@dailthegoat799 Жыл бұрын

I think I might try this out. But completely foil it. I like a crust sometimes but I’ll be cooking it for others as well. so I’ll have to see what they want.

@bartonbbqsmokeworks3727 Жыл бұрын

If wrapping in foil make sure and start checking for tenderness after 1:15 mins and then every 15 mins after that. They can easily get overdone. My standard protocol at 300 is 2 hours smoke and 1:15 wrapped.

@doplinger1 Жыл бұрын

I just cooked a rack in 2 hours, 350 degrees on my smoker - so much better than waiting 5-6 hours! I never wrapped and they still cam out out plenty juicy, moist and tender! I was prepared to wrap or use a boat, but I was already probing over 200 degrees, so I just went with it. Just used SPG, turned out fantastic!

@bartonbbqsmokeworks3727 Жыл бұрын

Excellent!

@hongkluver5861 5 ай бұрын

What is SPG?

@doplinger1 5 ай бұрын

@@hongkluver5861- salt, pepper, garlic powder.

@MikeJ75 25 күн бұрын

@@hongkluver5861salt, pepper, garlic

@avhound2 19 күн бұрын

@@hongkluver5861 Salt, Pepper, Garlic I believe.

@JB-eo3zc Жыл бұрын

Thinking about these for this year.

@bartonbbqsmokeworks3727 Жыл бұрын

It’s a must!

@ryanhowell4492 Жыл бұрын

Cool

@jimfarley3213 Жыл бұрын

Doing them at the higher temp don't you lose that smoke flavor?

@bartonbbqsmokeworks3727 Жыл бұрын

Hi Jim, I have not found that cooking at a higher temp you lose any smoke flavor. I cook my competition ribs at 300 and they have plenty of smoke.

@joelow3793 Жыл бұрын

Do you sell the beef sausage and dose have pork skin on it?

@bartonbbqsmokeworks3727 Жыл бұрын

Hi Joe, I don’t sell the sausage, just make it for myself and my family. The pork does not have skin on it. I use pork shoulders.

@joelow3793 Жыл бұрын

@@bartonbbqsmokeworks3727 I thought you were making beef sausage...

@bartonbbqsmokeworks3727 Жыл бұрын

The video was beef sausage. You asked about pork skin, when I use pork I use the shoulder without skin.

@karlmcintyre214 2 жыл бұрын

Excellent content. Thank you

@bartonbbqsmokeworks3727 Жыл бұрын

Thank you Karl!

@markusla1154 2 жыл бұрын

tolle idee, wird ausproiert😋😋

@markusla1154 2 жыл бұрын

wow super video, danke fürs zeigen.👍

@bartonbbqsmokeworks3727 2 жыл бұрын

Thank you Markus!

@roberthayes1881 2 жыл бұрын

What temp do set the grill at?

@bartonbbqsmokeworks3727 2 жыл бұрын

300

@bobiskandar6944 2 жыл бұрын

Awesome guide! My meat comes out dry and "seperated" Do I need to add phosmix or some kind of binder so the meat sticks better?

@bartonbbqsmokeworks3727 2 жыл бұрын

What ratio fat are you using?

@joshyenter2990 2 жыл бұрын

Man just got my grates today can't wait to fire up all kinds of beef, awesome video very helpful

@bartonbbqsmokeworks3727 2 жыл бұрын

Thank you!

@georgebarton6755 2 жыл бұрын

I like the glaze added, looks beautiful.

@budreynolds216 2 жыл бұрын

What if you don't have the peach stuff?

@bartonbbqsmokeworks3727 2 жыл бұрын

Hey Bud, you can use any type of peach juice or nectar that you can find locally.

@BrisketMedic 2 жыл бұрын

JB!!!! Good to see you brotha. Great chicken recipe

@bartonbbqsmokeworks3727 2 жыл бұрын

Thanks brother!

@thestarvingpigbbq9601 2 жыл бұрын

Well executed 🍺🍻🍺

@bartonbbqsmokeworks3727 2 жыл бұрын

Thanks brother!

@MrEric0822 2 жыл бұрын

So only the sear mark portion of the steak is making contract with the grate, preventing you from getting a crust over the entire steak. The marks are cool, but wouldn’t you prefer the entire steak getting a sear?

@bigdchi 3 ай бұрын

Yes Professional steakhouses get the malliard effect or crust on entire steak. This can be done by using the flat side of the grill grates.

@johnbowman4844 2 жыл бұрын

Thanks for taking the time to walk through all that. They looked great!

@joshuaorange8290 2 жыл бұрын

They’re far too expensive for being simple extruded aluminum.

@joebacarella2829 2 жыл бұрын

They sure look nice and moist to me, I have a pellet smoker and I am going to 300 F, at 225 - 250 they take hours and I don`t get the great color. I don`t wrap because I don`t like ribs that the bone pulls out of, I like a little firmness, I sure am gonna try that boat method, I too prefer a little crust, thanks for helping us out.

@bartonbbqsmokeworks3727 2 жыл бұрын

Awesome! Let me know how they turn out.

@vabaracusrespect9089 2 жыл бұрын

Thank you for the information and review. I liked and subscribed, hoping for more great videos

@bartonbbqsmokeworks3727 2 жыл бұрын

Thank you! We are finally working on a few more.

@seasonings2taste115 2 жыл бұрын

I’ve ordered my second set for my kettle. Here’s my best steak recipe I used a kamado (gets way hotter) get grates to 700. Hit with avocado oil (it has to be avocado because it has the highest smoke point) and sear 90-120 seconds. Perfect mahogany crust every time.

@bartonbbqsmokeworks3727 2 жыл бұрын

Nice! If you’re between 600-700 on top of the rib then I think 90 sec turns are perfect.

@MrRatFinkster 2 жыл бұрын

Do you find the grill grates any better than just cooking on the normal grills over a hot bed of coals? I'm not really looking for grill marks - I just want even browning across my steaks.

@bartonbbqsmokeworks3727 2 жыл бұрын

I think the grates off more even cooking with the benefits of limiting flare ups but are also able to get hot enough to give your steak good color. The hatch marks are an added beauty bonus of using them. Once I sear my steaks, I place them on a resting rack with the lid on in the grill and they color nicely.

@bartonbbqsmokeworks3727 2 жыл бұрын

*offer

@mikesr3011 2 жыл бұрын

Amazing! They look so incredibly moist and done in under 4 hrs. Great job, I have see if I can duplicate what you did.

@bartonbbqsmokeworks3727 2 жыл бұрын

Thank you, let me know how it goes!

Ең жақсы KZbin

Пікірлер