What type of bag did you use for the corn potatoes ect

Loved it

do you still have the 1500 ? and if so how many of those briskets can u fit on there

Why aren't you spritzing

😊

Right to the point!! Thank you!!!

with a cut this nice it's a crime to cook it without a 24 hr dry brine

Wow not even going wash it 1st...........white people shit.

Instead of pulling it apart for 15 minutes.. have a bite tell us how it is?

Can you go ahead and say go ahead a few more times before you go ahead and do something before you go ahead and tell me you're going to go ahead to do something while you go ahead and tell me how to do something when you go ahead and do it?

he does make it look easy - will "give it a rip" ... see how close i get to his success

Nice job! I hope to be trying some this year some time. Thanks!

When I saw the Budweiser I had to see how old the video was. It’s in the pre woke age were good Clear

We started buying frozen corn, and putting that in, in place of the ice.

I've cooked many a wild hog before using very similar recipes and they've always turned out right as long as you don't overcook them. KUDOS to you and I hope your New Years Eve party went well.

I never had crawfish

Great video! What was your total cook time to get to 160 internal temp at 300 degrees?

Looks amazing

Dig this for ya'll.... kzbin.info/www/bejne/o4uZholup8aBbaM

I like how you kept it separate. Where did you get that bag?

I seen alot of weird shit and some what not to do...

Looks good, but I like mine a little more dark, with a couple of grill lines.....good job!

You don't eat the meat in the claws (or pinchers, whatever)? The meat is a little more difficult to get to but it is so sweet without a hint of that fishy flavor you get with the tail meat.

rookie

Not sure I want to eat vegetables that are sitting on the ground 🤔

Thank you very much! 🙂

Great video! I see you haven't posted in 4 years. Hope all is well!

What does a 33lb to 36lb sack cost $$$$$ ? Most of the boil's that I have scene on you tube have more of a RED color to it. Maybe not enough Zatarains seasoning in it.

i like your recipe but dont compare wild hog with turkey

I did an 18 ounce Wagyu on the a large green egg yesterday. 550 degrees 3 minutes per side, lid close, maintain, back up to 550. Then 2 minutes per side OFF direct heat, open hood (I added 1 extra minute on the last flip on indirect until it got up to 135) let it sit for 10 minutes Perfect Medium cook - Pink and juicy inside, crusty on the outside.

LAME!!!!

Good job

Looked like you were pissin' on them.

Lol. “Louisiana Style” that’s an argument and a fist fight waiting to happen.

Great video, how big of a pot for a 30lb sack? The wind cut out your voice.

Crawfish are gonna be gone by the time anybody gets any vegetables. And why do you have to cook the sausage on the smoker if you’re going to cook the crap out of it in the boil? You even said yourself it was already smoked.

Great video man very informative, you said you picked them up at 7 am. How long before cooking does the purge take?

Where do you buy your crawfish

When did he put the sack back in? Did i miss that part?

Great video. I add a pellet maze type of device (similar to the A-Maze-N) to my pellet smoker cooks, and I get a very high percentage of the smoke flavor from stick burners. Definitely more than from pellets in the hopper alone. So, I get the best of both worlds; convenience and temp control, with the smoke flavor of stick burners.

Definitely giving this a try thanks for the heads up

Woww yummy Yummy chef 😋 thanks for sharing, I subscribe already your KZbin channel

Thank you

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