I am new to the channel can you do a video about your outdoor space and the grills you have

Horrible chemistry between these two he acts like he needs to get some alcohol in his system asap lol

How can you taste the beef through all that rub?

Couldn't even watch the video bc of the crap pop up on the bottom left. Just lost another sub. People want to watch your video. This is not the place to try to sell your bs! Byeeeeeee

I have venison. Can I use this the same as the beef.?

Used it. More than awesome

I made this recipe twice in November and it turned out awesome each time! I divided the bacon up into 8 ounce portions, and vacuum sealed them to give away as Christmas presents. They were a big hit. I will be doing this again.

Girl you rock! I’ll start racking my ribs now❤

@heygrillhey Hey Girl 😊 Got my salmon and ready to go. But, I'm a little confused.... In this video. The Brine ingredient list states 1 cup of brown sugar and 1 cup of kosher salt for about 2 pounds of salmon. But, when I went to the Receipe on your website, the brine ingredients state 1/2 cup brown sugar and 1/3cup kosher salt for 2-3 pounds of Salmon. Which is Correct? I don't want to over salt and ruin this delicious salmon😊 Thank you!

I tried it once. Not a fan. Yes it had a decent smoke flavor and was similar to the flat on a decently smoked brisket - sorta tender, sorta moist. But nowhere near as good (in my opinion) as a reverse seared Tri Tip or a brisket. There just isn’t enough fat in a typical store bought Tri Tip to make it as good as a typical store bought brisket and it’s nowhere near as delectable as a reverse seared Tri Tip. I’ll give you the size dilemma of a typical brisket and a family sized meal BUT I’m able to buy a brisket point at our local HEB so the size thing isn’t as big of problem. Guess I’m lucky here in south Texas.

Very nice!

I know this video is at least a year old, but I can’t find that rub. Has it been replaced with the “sweet” rub now?

You lost me at pellet stove

Good god! Way too much brown sugar.

If you want more smoke use a couple of smoke tubes. Use 1 tsp baking powder and 1 tsp of corn starch per pound along with the seasoning to make it more crispy. Also, like someone else said below, coating them with the seasoning then placing in the fridge for a few hours to overnight with also help dry the skin and make it more crispy. Once it hits 400F leave them on there another 5 mins or so. Thighs can go past 175F and be even more juicy, go to 190F.

I did this recipe today with a piece of London broil and a Pit boss vertical smoker and it came out great. I marinated the meat for about 5 hours. It came out tasting good and it was very tender. Normally if we cook London broil we would use steak sauce but with this marinade it was not needed. And it was very tender, when we cook London broil on cast iron or regular grill it is always tough. But the smoker makes it nice an tender like a NY Strip or better.

I’d weigh 1000 pounds if I was Todd…….

That is my kind of breakfast. Well, also lunch, dinner, elevensies or midnight snack.

how did they retain that red color without using sodium nitrite? was it one of the ingredients or because you did not let it marinate in the fridge for a while or the smoke or low cook temp or what?

So your taste tester is a meth head?

I feel as tho your outfit needs rainbow suspenders

Due to price of eggs the meal is now called Eggs and Steak.

Steak and eggs for breakfast lunch and dinner sounds like a good New Year’s resolution for me

Awesome girl! But shame on you. What's Chad and the kiddo's going to eat? Cereal? Lol. Happy New Year! Love from Napa California

This came out great! Thank you

what temp the weber is set at?

Welcome back and I hope it was an awesome holiday/New year. Looking forward to 2025 Hi Todd

Yummmmm !!! I chopped up some leftover prime rib to have with a couple of over easy eggs and some chimichuri ! So tasty

Yessah !

Question: Why not cook the steak over the grill itself and use a smaller pan just for the eggs? Not a smart assed question, genuinely wondering.

Looks fantastic. New Year's breakfast!

The sound went bonkers at about two minutes. Stan.

MMMMMMM. Fantastic.

Awesome!!!

I have a Pit Boss pellet smoker, my main concern is leaving the brisket in the pellet smoker unattended all night.

Tried both recipes, both came out way too salty. Every other comment says they are about to try these recipes but nobody ever comes back to say they liked/disliked any part of them. Seems suspicious.... Bacon conspiracy.

You don't need to reach any certain "safe" temperature with the bacon to kill bacteria and make it safe to eat. The curing process does all of that and the bacon is safe to eat directly out of the curing bag, hence why people cure meat to preserve it.

I use avocado oil, salt and pepper. Not sure I would have done that much rub.

Tried this today on our offset and turned out UNREAL! Ended up buying your Hey Grill Hey rub that was used in the video and I'm glad we did. Turned out absolutely AMAZING. Thank you for making this video!

Made it for dinner tonight, added some sautéed mushrooms 🍄‍🟫 delicious. Thanks for an easy recipe.

Happy New Years! Great dip - I make it also, especially during the winter. Susie, I have to put green onions in my Salmon Dip. Try it, see if you like it.

Delicious!

How many pounds was that Turkey er I mean chicken?

Smoked a 9 pound turkey breast after using the Manti marinade and let sit for 12 hours with the skin on. Smoked it for about 3 hours - then seared. YUM. Many people do not like left over turkey so they'll make sandwiches so the meat is not so dry. No sandwiches were made because the met was still so moist. Thanks

Don’t forget to pour off the rendered fat into a mason jar for use in other kitchen work. Baked Beans, green beans with bacon bits and onion, etc.

Did this for Christmas. It was amazing. Thanks so much.

🔥me☝️ WHAT? Your Husband? OMGosh your video was just over five mins and I fell in love with YOU before you were done chopping your veggies. Its my best buddies B-day and we have been smoking a giant brisket since last night. I started to make the coleslaw from memory but decided to just refresh my dressing memories. Your coleslaw looks exactly like mine. Grated carrots, thin sliced not chopped cabbage. I like the poopy seed addition definitely doing that. We all like garlic a LOT so I used that instead of the red onions. Great Video, great looking food, thanks for being You. ✌️💚🖖

Thank you for sharing.

On my RecTec I'll use a basic oak pellet in the hopper and use a specific pellet flavor (apple, hickory, etc) in a smoke tube. I do this on every cook. I usually get a nice smoke ring. That is just the process I've come up with for my cooks. I enjoy your videos. Keep up the good work!

What kind of wood boards can be used to cut meat on and the best way to clean? Brands would be a plus