And what beef? Those are cow's organs.. It ain't no problem, cause if it was, he wouldn't be around walking - Chinx/Chinx Drugz

Really works…cooked at 240on gas grill and checked after 45 minutes at around 300f. A li

No! NO NO NO NO! Grease mess

You cut the meant incorrectly you're supposed to cut the piece and the butterfly cut it then open the butterfly and then beat it also it needs to be even thickness yours was thin and fat a total mess. In most civilised countries it's ABSOLUTE TABOO and OFFENSIVE AND RUDE to wave your knife around like you did. Americans have NO CLUE how to hold and use a knife and fork.

Been there, done that... I'll do picanha again when there's no other part of the cow left. Seriously, there are just too many other better cuts... And for less $/lb/quality than that chewy cut. But sure, if you're hungry enough, and cant find anyting more tender and with more flavor, by all means...

better to toast the bun. add fresh herbs sauce last.

Pan sear in tallow, finish with butter. That's what I do on cold days

Hier is zo ontzettend goed over nagedacht!!! Fantastisch, wat een kanon! 👌🏽🤟🏽

Grandpa max after retirement

I wonder if there is a waygu cut?

I will take 2.

I have tried the stand up rack and didn't notice anything different other than I had more room to cook other stuff

tak ty ses silneej magor

I like cauliflower. And I get that it's not everyone's favorite. But if you have to mix it with sausage, butter, and add cheese .... Why eat at all. I would have stopped after grilling it.

best thing about smash burgers is that you can make them in 10-15 Minutes with minimal prep. What you did is the opposite. Looks like it tastes great tho.

It would be nice to see a sliced toast test i run an offset smoker bottom shelf doesn’t get any heat at all. It would be nice to see how evenly the heat gets distributed in the smoker

I have a barrel smoker that I hang the ribs in and when it comes to wrapping them I put in a grate and wrap them as normal ribs already have enough smoke and like to keep them juicy works every time 👍

Absolutely wrong

DAM! Now I'm Hungry! 🤪🤤😋🤩👍👍👍

Interesting thank you for sharing.

Excellent

Great experiment Roel - Please don't forget to feed Jim! - Cheers!

I hang my ribs in my WSM over a Hunsacker vortex. I also smoke at 300° the cook is faster and I still get good rendering. Great episode!

Hi thanks for the video. Just bought Konnected Joe and I’m cooking brisket 4-2-10 method tonight. BTW for 10 hour can I put brisket in the Konnected Joe instead of oven?

I have smoked picanha on my Traeger pellet grill until 130 degrees , pull it off and let it rest . Then heat a cast iron skillet up in a 450 degree oven , pull it out ,put on a burner and sear the picanha with a butter knife/ garlic/ thyme basting until 134 degree internal OMG SO GOOD!!!

Yup. That's exactly why.

Why do I watch shit like this when I'm hungry and depressed...?

Looks great, I can' t find the recipe for the rub you mentioned. Thanks

I cook them low and long btw 150-200 for 6-8 hours then up to 225-250 for couple hours then up to 275-300 until 190 or feel; wrap in foil let it carry over until it drops to 160 on counter then hold it 10- 12 hours at 155.

That pull looked way to tight

You should try a barrel cooker a lot of people swear by them, I personally don’t know or have one but I would love to try one for myself

*Pitmaster X ----> BBQ Rib Wizard*

If you are cooking with both smoke and fire, try doing what is essentially a reverse sear or two-stage cook which trumps all of them. Also try iron cross. Please 🙂

A lot of factors here. You can flip the ribs throughout the cook, you can put the ribs in a rib stand, standing on their long edge, and you can also spritz and baste all the ribs. I think adding moisture and even fat during the cook and then mopping glaze onto the ribs almost completely nullifies the differences between hanging and non-hanging them.

What do you think about standing them on a stand on there side vs laying flat?

Roel,next time you try smoking ribs,try using pecan shells,it provides a unique flavor to your meats.....

I definitely prefer hanging in an offset. All fat dripping down instead of resting in puddles gives a cleaner surface. As fat has higher evaporation temperature (higher than smoker temperature) the ribs cook better. All together with the higher airflow of an offset, the bark is definitely better IMO. It isn't the fat dripping down. It's more removing the excessive fat which makes smoke taste penetrate better.

I never heard of bitch wood chips before 😂

If you interlock the hooks you can catch the top rib and another rib lower down. This works for me.

What temp do you use in the bbq?

Yummy ❤😘

Roel, Awesome 👏 ❤❤❤

In theory the hanging ribs were basting themselves while with the laying down ribs could use a spritz. I think wrapping it possible to finish you would have to use cling film with a protective butcher paper or foil but that's just my theory on the hanging ribs. Either way i'd eat both ribs and not share

Lucky for some!!

Mij niet bellen lust geen bloemkool liever vlees

Awesome 👏 Better than Ribeye ❤❤❤

It’s definitely a lime 🍋‍🟩😅

Helaas alleen maar prijziger geworden. Was stiekem wel benieuwd of je een goede slager/internet slager in NL kan aanraden? Helaas lokaal vaak beperkt wbt aanbod en sommige slagers kijken je raar aan als je om picanha vraagt, maar ik heb geen idee hoe dat in het Nederlands genoemd wordt 😅🙈 bij de Appie is het tegenwoordig ook verkrijgbaar, maar daar hebben ze heel de vetlaag eraf gehaald 😭 en de kwaliteit zal vast ook niet fantastisch zijn. Laatst een keer gehakt gehaald.. zit eerst 3 kwartier water weg te koken 💀

I'll rate that burger 10/10. It was made by using fresh ingredients and a passionate heart. Unlike McDonald's, the ingredients used are not fresh, spoiled vegetables and chemicals.