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Пікірлер
@RMAB1981 Күн бұрын
Thank you!! Very helpful. - Best wishes to you for a peaceful and joyous holiday season.
@cecylemus912 8 күн бұрын
i am struggling to get sucked all the air out of mylar bags is not hard like rock , i just bought my machine any advice please.
@mgp-bct7723 12 күн бұрын
Its not cheep any way either 😢 I just got LEMA #22 1Hp 🎉
@troylowman8076 24 күн бұрын
Good lil short just in time for turkey day thank you!!!
@pawdaddysblindhawgbbq1686 15 күн бұрын
Thanks for watching
@S36542 24 күн бұрын
I'm trying my pitboss copperhead this year. My first time. Any suggestions 🤔 I may need it😂
@pawdaddysblindhawgbbq1686 24 күн бұрын
@@S36542 Keep a BBQ Journal. Log every cook. All the details, especially time & temperature. You will master your pit if you keep good records. Good luck. Thanks for sharing
@S36542 24 күн бұрын
@pawdaddysblindhawgbbq1686 I have started a notebook journal. Actually started it in October when I got it i smoked 2 briskets each about 19lbs each. At 225°F wrapped it in butcher paper. Did all that. And let me tell you it was delivered absolutely good.
@S36542 24 күн бұрын
@pawdaddysblindhawgbbq1686 what do you think would happen to experiment wrapping the turkey up in butcher paper?
@tomgarciaaz 29 күн бұрын
Thanks, I'm going try this for thanksgiving :)
@pawdaddysblindhawgbbq1686 15 күн бұрын
I hope it turns out really good for you
@jazzbeaux6154 Ай бұрын
Thanks. I usually just butcher this part of it. 😊
@pawdaddysblindhawgbbq1686 15 күн бұрын
I hope it helps
@reltius2993 Ай бұрын
nice, never been there but was looking for this recipe and this is the only one I've found. How long do you think it would last in the fridge after making it?
@pawdaddysblindhawgbbq1686 Ай бұрын
My refrigerator is very cold, and I have kept it for several weeks. I wish I could give you a more definite answer, just to many variables.
@OKIEBBQ Ай бұрын
Super video!
@xt0mm3y13x Ай бұрын
Definitely one of the better videos on this product. Great job!
@pawdaddysblindhawgbbq1686 Ай бұрын
@@xt0mm3y13x Thanks for the comments and thanks for watching.
@pawdaddysblindhawgbbq1686 18 күн бұрын
Thank you for the kind comments
@relatablecontentissues6703 Ай бұрын
It's about the smoke they throw off also because they all don't taste the same and B&B hasn't missed yet. Kingsford and Royal Oak I have to hope it's of good quality and not give me bad flavor . Yes I know how to light a grill and I like all 3.
@yesthisisasomething2241 3 ай бұрын
Looks delicious ❤
@fourthirteenvlog 3 ай бұрын
Great video! I’ll definitely make this! I can slice it and use it for my kids school lunches. Cheaper than deli meat and way better!
@showmethewater3980 3 ай бұрын
Pretty good review
@djvthewriter 3 ай бұрын
Better to husk first then add butter 30 minutes sous vide
@jamesmccloughan1057 3 ай бұрын
Their seasoning has salt, black pepper, Lawry's, and more. They use their AP rub, which you can buy online now. Rather than recreate the wheel, I'd just buy their AP rub. It's money,
@pawdaddysblindhawgbbq1686 3 ай бұрын
Goldee's only uses their version of Lawry's on Pork Belly. That is all they season Pork Belly with. Goldee's sells AP Rub but they don't use the AP Rub on any of the items that they sell. According to Jonny White they layer the ingredients one at a time. Pepper, Kosher Salt, and then the Lawry's. That is the order. 2-1-1 ratio. Same ingredients as AP, but the application is different. AP Rub on Pork Belly would be fantastic, it's just not how Goldee's prepares it. Thanks for watching and for the comments.
@jamesmccloughan1057 3 ай бұрын
@@pawdaddysblindhawgbbq1686 kzbin.info/www/bejne/gWGolp17g5alZpYfeature=shared They did in this video though. Probably so they didn't give away the secret combo of the seasoning.
@geckoalk3 3 ай бұрын
I purchased a fireboard 2 Drive PRO 6.5 months ago. Used it maybe 4 times. Two probes failed a couple months ago, but I didn’t realize the warranty was so short so I didn’t bother to report it till now.. got denied a warranty claim because I filed a couple weeks too late. Very surprised they wouldn’t honour the warranty. I purchased the pro model specifically for the higher end probes. I paid $630CAD for the setup. Even more embarrassing is that I purchased a second unit for my other setup before I realized how bad the support and the probe durability is.. they wont even reply to my email now. These probes probably cost them a few bucks.. i hope this video and the comments cost them a whole lot more.
@RonRhodesVO 3 ай бұрын
Nice job sir!!! I am definitely going this route. I have a small broil king side smoker that isn't exactly pro grade. But this will do nicely.
@djlansing 3 ай бұрын
Spray every 90mins with equal parts Soy Sauce, apple cider vinegar, & water. (Until wrapped) I do 4-6hr @ 175°. (Until its sweating pretty good) Bump up to 300° (cook until internal temp of point is 195°) Wrap. Then put into oven @ 150° (18-24hr. Depending on size of brisket) Works PERFECT every time. All fat rendered & tender
@louispointe9233 2 ай бұрын
Do you wrap and put it in a pan with water?
@djlansing 2 ай бұрын
@@louispointe9233 no. That works too. What I do after I bring it up 300° on smoker/195° internal.. is wrap the brisket. I then put wrapped brisket in large casserole pan. I then put foil over casserole pan while the wrapped brisket is inside.. So like 2 layers of wrap. 1 on brisket & 1 around entire lip of casserole pan holding the wrapped brisket. ..then put into holding oven for 18-24hrs @150°
@louispointe9233 2 ай бұрын
@@djlansingI definitely have to try this. Thats a long hold I'm sure it comes out like butter?
@louispointe9233 2 ай бұрын
One more question do you wrap and immediately put it in the oven? Or do you let the temperature of the brisket come down to s certain temp before putting it in the oven?
@djlansing 2 ай бұрын
@@louispointe9233 like butter yes. Holding briskets is the way all the big Texas smoke houses do theirs. I wrap & immediately put it into the oven. You can wait if you want to... but since the oven is at such a low temperature it doesn't make a difference.
@20052005stellina 4 ай бұрын
That a tasty rib
@kellenbrittain4675 4 ай бұрын
These look amazing!
@rtcoleman3626 4 ай бұрын
🇺🇲👍👍💯 I have to say Sir this sauce simply scrumptious I just made it I happened to be a concord grape fan of jelly anyways and with this barbecue sauce you have just made my Millennium thank you sir look forward to exploring more of your videos🇺🇲 the only thing I added different was two tablespoons of Grandma molasses dark
@pawdaddysblindhawgbbq1686 4 ай бұрын
@@rtcoleman3626 Thanks for your feedback. I’m sure the molasses is a good addition to the recipe. Thanks for watching
@rtcoleman3626 4 ай бұрын
🇺🇲👍👍💯 thank you for the sauce idea I'm going out to get the ingredients to try it with my pork loin that I am smoking on the smoker right now🇺🇲
@user-vo5kv9qi6k 4 ай бұрын
Outstanding getting a Yoder soon. No salt is the way to go!!Gods Blessings
@freds5183 5 ай бұрын
Nice work!!
@jpbanksnj 5 ай бұрын
I've never seen a video before from Paw Daddy, but he hit a very serious truth here.... The competition BBQ world has got so far beyond where true BBQ originated by using Wagyu beef for everything. The worst cuts of meat is where BBQ was created and now it's just a lost art because it's easier to spend the extra $$$ than doing extra WORK!
@moses18360 5 ай бұрын
I have a question on the texture bags.Does it matter if the texture side is up or down
@pawdaddysblindhawgbbq1686 5 ай бұрын
@@moses18360 The textured side goes down. Thanks for watching.
@Eropajita 5 ай бұрын
Look good
@Eropajita 5 ай бұрын
Look Goodyear
@billhickerson9382 5 ай бұрын
I like the torch cart!
@sworley1956 5 ай бұрын
wow I never heard of this! Definitely will give it a try!!
@charlesbooth9454 6 ай бұрын
Thank you for your video. I had never cooked a brisket before. My local store had a 22 lb choice brisket for $1.69 lb. Using my gas grill and a smoke generator and your method it was perfect. After the 10 hours I turned off the oven and took it out when the internal temperature was 155 degrees.
@pawdaddysblindhawgbbq1686 6 ай бұрын
I appreciate the comments. I’m glad it worked for you. Thanks for sharing.
@miniphanies7512 6 ай бұрын
Followed your guidance and the mushrooms were wonderful! Thank you for the video.
@pawdaddysblindhawgbbq1686 6 ай бұрын
Thank you for the feedback. Thanks for sharing.
@rosie1168 6 ай бұрын
Oooooo. Peach pie!? I loved the Cherry but now I have to try
@pawdaddysblindhawgbbq1686 6 ай бұрын
They are both great, but I think I’m a little partial to the Peach. Thanks for watching.
@joshh3990 6 ай бұрын
Just made these how you showed and said it. Turned out great, thank you sir.
@pawdaddysblindhawgbbq1686 6 ай бұрын
Thanks for your feedback.
@Dan-rp9wu 6 ай бұрын
Love it👍 it seems like you’ve got years of superb knowledge. I don’t know why you don’t have more subscribers, but you can add me to the list.
@pawdaddysblindhawgbbq1686 6 ай бұрын
Thank you for the kind comments. Glad to have you as a subscriber.
@40oakswoodcraft 6 ай бұрын
These loins look absolutely incredible!
@pawdaddysblindhawgbbq1686 6 ай бұрын
I hope you try this recipe. It was amazing. Thanks for commenting.
@SpiritWarriorTim 7 ай бұрын
Will this method also work with pork?
@pawdaddysblindhawgbbq1686 7 ай бұрын
I think some version of this will work with pork butts, the cook time and temperatures would need to be worked out. The extended hold time is definitely an option.
@jimdavidson7771 7 ай бұрын
Sometimes I think bargain briquettes stink like they're made with construction trash and shingles. Lately, I've been noticing it happening with Kingsford too. Doesn't smell like it's just wood. Anyone else notice this?
@pawdaddysblindhawgbbq1686 6 ай бұрын
You are so right. Thanks for the comments.
@rogertrozelle8159 7 ай бұрын
If I remember correctly Oregon may have been the first Official "Cheat by Mail " state in the U.S. Marketing executives see these stats. They wrongfully assume that we are all really that stupid. Like we all voted to legalize hard drugs, or we all really voted for Kate Brown or Tina Kotex, or we kept electing Wyden and Merkley. We cannot do anything about it because it is all Cheat by Mail.
@rogertrozelle8159 7 ай бұрын
I gave you a like, however I have to say , things are not the same everywhere in the U.S. Different markets get different products. We here in Oregon seem to get the worst of the worst.
@rogertrozelle8159 7 ай бұрын
Royal Oak used to be reliable, not sure what they put in them today. I cannot even get them to burn. I do not know about B&B, I am in Oregon. Kingsford still works for me however today I made some home made cherry lump charcoal, I also have access to Black and White, western oak, Vine Maple, and about everything that grows between the coast and the Cascades. Make your own.
@pawdaddysblindhawgbbq1686 7 ай бұрын
Just found out the Duraflame recently bought B&B (it was family owned) Maybe B&B products will come to Oregon in the future. Thanks for commenting.
@Erik-th6bk 7 ай бұрын
I'd give it a try it looks pretty good
@pawdaddysblindhawgbbq1686 6 ай бұрын
It's good
@twoody4934 7 ай бұрын
I'm sorry, but this is a joke here since you are using sweet baby ray bbq sauce
@pawdaddysblindhawgbbq1686 7 ай бұрын
It’s a blended sauce that does not taste like SBR. Please watch five more times & then make the sauce. You might like it. Thanks for sharing.
@bc454irocz89 8 ай бұрын
I dont like how much ash kingsford leaves but when it comes to briquettes i think it tastes the best. I prefer lump though
@pawdaddysblindhawgbbq1686 6 ай бұрын
Fair enough!
@Themeatstick 8 ай бұрын
Thank you for the review, Bruce!
@pawdaddysblindhawgbbq1686 6 ай бұрын
My pleasure!
@The444traveler 8 ай бұрын
Great job Sir!!!💯🙏🏽
@pawdaddysblindhawgbbq1686 8 ай бұрын
Thank you
@MAGACOPP 8 ай бұрын
So need to drill a hole. This shit sucks.
@williamsimon782 8 ай бұрын
I'll have to give that a try.
@Kryinggame 8 ай бұрын
This is a great video. No nonsense just good information.
@pawdaddysblindhawgbbq1686 8 ай бұрын
Thanks for your feedback.