Yuk ... Brown sugar.....blaaaa

I sure hope you didn't vote for Kamala Harris because there are a lot of liberal hippies in Colorado

Those prices are highway robbery.

Bbq isn’t cheap. Wood, labor, prime cuts of beef, more labor and more wood than some even more labor adds up.

For what it’s worth there are hundreds of joints in tx that can produce top quality bbq on any given day for way less line and money. You’re paying for the novelty and experience at these high end places, also the consistency. It comes down to how much money and time your willing to spend. It also comes down to the quality of meat you start with.

Better be good with those prices

Love the background landscape. Reminds me of home ❤

wow fantastic content, especially for us newbies was so inspired going to make everything the same exact way including the 16 pounds sounds weird but only feeding 3 adults but after tasting them they will surely want seconds and will have a few for breakfast patties, very useful instructions and advice thanks 😃😃😃😃

Thanks for the review, have you seared anything on it yet and how did I do

NEW SUBSCRIBER HERE FROM BRANTFORD ONTARIO. CHEERS!!!

Got this grill about 2 weeks ago, love it so far. Cover-wise I got cover for the SmokeFire off Amazon for like $40. It was 60% off since Weber has transitioned to the Searwood. Fits perfectly. This is a great machine.

Thanks for sharing. I have a Weber SmokeFire EX6, and have been very fortunate with it, but still very curious about the upgraded Searwood. A couple of things I have learned over the past 3 years with how Weber does it differently. Since you can go down to 180 degrees and all the way up to 600 degrees is now one pellet might not be the best for all temperature ranges. I grill more than I smoke on the Weber. Maybe 5 to 1. I have found when grilling (350 to 600 degrees) I use Royal Oak Charcoal Pellets. They burn longer than any wood pellet, extremely moisture resistant (great for your area), can get easily (Walmart, etc), and are priced good. For smoking I have found by far Smokin Pecan SHELL Pellets are the best. Not even close. They also burn a little longer than wood pellets, have a lot more lignin in them than wood pellets therefore produce way more smoke, and has a milder flavor. I do get a little lazy and when dumping the pellets have blended the two together and found the combination to be great for hamburgers, hot dogs, brats, etc. Looking forward to more of your future videos

Well done. Where have you guys been? Looking forward to more content. Keep up the good work.

Been living in Denver my whole life & never been here, definitely need to try it!

The Italian Tradicional Family' mix with Good Red Wine

Sous vide teres major at 130 degrees for 3 hours.

guys need to try Truths bbq and LJs both in Brehnam Tx. 2 of the Best spots in TX within 1 mile of each other. Never A Fail.

You guys need to try Burnt Bean in Seguin Tx...

my favorite spot as someone who lives in the neighborhood.

Maybe you guys should try Louie Muellars in Taylor just north of Snows a few miles! Have only eaten there once, but it was the best brisket I have ever eaten!

he dances around like he got to drain the lizard all the time

It's not Tootsie BBQ, Its Snow's BBQ and Tootsie is the Grand Pit Master

Now I am super hungry, thanks!

Snow’s any day over Franklin’s

The dude in the red shirt really likes to hear his own voice....a lot!!!

She's a National Treasure. As an Englishman that's lived in the US for the last quarter century, if you wanted to show the goodness this country has, you need to highlight people like her. Don't show fake celebrities, show those like Ms Tootsie that do something unique that only this country has to offer. There is a reason there are people that come from around the world to a tiny town in Texas... I've got a trip in the works to Austin to take in Franklin's, Snows and Louie Mueller's. Apologies in advance to the cow and pig communities but I'm sure that they'll be well represented.

Hey y’all I love the content! I’m a pitmaster/ service manager at POSTOAK bbq in Denver. If you guys want to come see the ins and outs we can totally coordinate something. Feel free to holler at me anytime🤠

Went there the other day I loved it nice vid guys

Hey man, thanks again for the pint in London at the Prince of Wales pub a couple weeks back. Good video got a chance to finally go through it… I'll definitely take a shot at making it. And I'll keep an eye out for the vegetarian version that we talked about. Was nice to meet you and the wife! Cheers!

Why don’t you trim the mohawk?

Blacks in Franklin's is killing this place. Not the best BBQ in texas that's a lie!

Cant believe he left the entire Mohawk

You obviously haven't tried the world famous Terry Black's in Austin. They serve melt in your mouth brisket, dinosaur beef ribs,pork ribs and sausage

promo sm 🏃

Colorado don’t know shit about BBQ lmfao

Americans did not event BBQ, the taino Indians, evented BBQ, known as Barbacoa,

44:31 is that JD from Primitive Pits on the left?

Looking forward to your review of Buc-ee's here in a couple of weeks!!

Hey Tony Salt Lick at AUS?

Hey Tony, if you HAD to use canned beans, what kind would you use? Available at commissary?

Thanks brother! LUV it! Can’t wait to find someone to help me make this! Perhaps after a 3 day to PHL😝. Hear about Tony Luke’s? Pats, Gino’s or Tony’s? Here is the pre 911 “security question”😝 “what kind of sandwich do you get at ABQ?” ABQ Turkey of course! 😎 Blue Skies, Smooth Air, and Tailwinds my friend

Why trim off tiny pieces on the flat and say you want it aerodynamic and round the edges and then proceed to leave a huge Mohawk sticking out? How would that help being aerodynamic? Goldees, Franklins,truth bbq and 99 percent of bbq restaurants cut that off to make it more aerodynamic. Not trying to sound rude. It’s an honest question. Seems like leaving the mohawk would make it less aerodynamic wouldn’t it?

Americans invented BBQ. Africans: Stare Roy Kean-ly.

I feel sorry for Texas if that is th e best in Texas

I made this, and it was fantastic. The recipe is hard to scale, so here it is as a rario by weight of meat in grams; (Meat weight in grams x ratio = grams of ingredients) 4.99% garlic cloves 10.62% water 1.2% salt 0.26% black pepper 0.44% fennel 0.26% anise (optional) 4.92% pecorino romano cheese 4.92 % parsley 0.17% crushed red peper Hope this helps.

Good video! But Hey? Where’s that spread sheet🤔

My experience here wasn't great but I think it's because I went an hour before they were closing. Based on what I had, I wouldn't return but I should probably go when they first open to see if it's any better.

Having had Snow's BBQ several times, I can say with confidence, while it's very good, the brisket and ribs are no where near as good as Franklin's BBQ.

You lost me w all that ketchup 😂

Hey Colorado boys y'all are in need of a belly window