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Пікірлер
@Don-Snipe 13 күн бұрын
I doubted this, but it works great.
@lylahoffman7087 2 ай бұрын
THANK YOU! I have been looking for a simple explanation, and this is it! You called it a collar butt, is this also the coppa? or Pork cushion? Or are those other muscle groups located within the collar butt?
@darkphoenixxgaming4305 2 ай бұрын
Bro I have a family of 4 and I’m a beginner in smoking
@fearnobodyandtrustnoone 3 ай бұрын
I like this method of starting the charcoal as it doesn't seem to create a lot of white smoke.
@martingoffin6788 3 ай бұрын
Thanks 🎉
@-1Patroit. 4 ай бұрын
I sit mine on my grill grate and start it
@hervinebanks641 5 ай бұрын
Pretty! why didn't anybody notice this video?
@hervinebanks641 5 ай бұрын
Damn very good method even i saw. You just do very simple.
@blueenglishstaffybreeder6956 8 ай бұрын
Been there, food was overpriced and rubbish
@RedGumBBQ 7 ай бұрын
Does your picture say 'titties and beer, that's why I'm here'?
@dougkerr2870 8 ай бұрын
Once it reaches 205degree F and you remove from grill, how long should it be left to rest?
@MrGlobali 8 ай бұрын
Thank you very much.
@RedGumBBQ 7 ай бұрын
Welcome 😊
@toddo316 9 ай бұрын
Thanks!
@jima4303 11 ай бұрын
What spice creates the reddish color in your finishing sauce?
@martingoffin6788 11 ай бұрын
no spices in this one, ketchup, apple cider vinegar, apple juice, light brown sugar.
@spaceoddity2485 Жыл бұрын
Good one ☝️
@walterkirk9511 Жыл бұрын
Yeah right...how long you cook those ribs? They looked under cooked the meat looked tough the sauce. Looked ok. But hey it wasn't cooked in a vat of oil right😂
@MARKTHESHARK101 Жыл бұрын
EXCELLENT.PERFECT.THANKS
@aguywhodoesstuff Жыл бұрын
Used this last night, worked perfect!
@aguywhodoesstuff Жыл бұрын
Found your channel yesterday. Thankyou for these small concise tips. I've got 10kg of brisket on my WSM 18.5 with a simple Pepper & salt rub... cant wait to cut it up
@nelj3376 Жыл бұрын
Have a nice day! 🌹❤✋👍
@NorthernThaiGardenGuy Жыл бұрын
Beautiful. Looked really good. 👍👍
@NorthernThaiGardenGuy Жыл бұрын
Texas crutch wrapped too early. Take to 185/190 F then wrap in butcher paper instead of foil and then hold for 18 hours in a 150F food warmer. Enjoy!
@benyaminewanganyahu Жыл бұрын
The oil method works too well! Be careful - you don't need many oil soaked paper towels.
@BaberJacks Жыл бұрын
Top notch. That pulled pork sanger was the bees knees. when we were working in the area.
@martingoffin6788 Жыл бұрын
Thanking you :)
@omarsyahrilnorazmi3302 Жыл бұрын
nice information. i will try kitchen paper with oil instead old news paper because less smoke then use too much old news paper.
@Mr.Simple.Smoker Жыл бұрын
Great tips. Thx
@7oh2TrailBlazin Жыл бұрын
🤤🤤🤤
@safekraka Жыл бұрын
Brilliant advice. Cheers mate
@wayneblack9307 Жыл бұрын
Whats it worth ?
@joshuaperrine2019 Жыл бұрын
Thank you! This was a really good video with a simple recipe! Keep up the grwat work!
@benpierce2202 Жыл бұрын
How much mayo in the cole slaw dressing?
@paulpeterson4216 Жыл бұрын
205f is pot roast. 195 coming off is better, the rest will take it the rest of the way.
@martingoffin6788 Жыл бұрын
Always found it to be on the money with grass fed briskets.
@paulpeterson4216 Жыл бұрын
@@martingoffin6788 Certainly you are the one making a living at this, and I don't have 1% of your experience. I don't like brisket "overcooked" so that it tastes like a pot roast, which I sometimes run into on my cooks. I am cooking on a Weber kettle and I always have to be careful not to let it get to that point.
@davidjohnston1374 Жыл бұрын
I've been doing low and slow for years and even I picked up some good tips and tricks, great videos Martin, you've just got yourself a new subscriber and a fist full of thumbs up👍👍
@dvance1949 Жыл бұрын
Very creative! Do not waste your time = "PromoSM" !!!
@benpierce2202 Жыл бұрын
Easy to confuse "spine" with "spawn" when you don't speak Aussie. :) Love the vids.
@RedGumBBQ 7 ай бұрын
😆
@chaiveyreid Жыл бұрын
At what point do you wrap your brisket so you won’t wash your bark away using aluminum foil
@martingoffin6788 Жыл бұрын
The bark will get soft. I am afraid there is no way to do this differently. What you can do is when you unwrap the brisket leave it for a few minutes and the bark will toughen again.
@chaiveyreid Жыл бұрын
@@martingoffin6788 thank you so much I appreciate that!!
@neiljones1375 Жыл бұрын
Please keep making videos
@JayBeaumont 2 жыл бұрын
Nice work.
@kuddyadyanchi 2 жыл бұрын
This looks doable !
@GeneralRock114 2 жыл бұрын
So, what’s in the bucket???
@noahellazar1487 Жыл бұрын
Charcoal
@swedythethe2245 2 жыл бұрын
Thanks 👍
@waveman0 2 жыл бұрын
I've done this often, with cruched paper towel and oil and it doesn't work well. A couple of fire lighters and WAIT until all the smoke goes away and the WAIT for a while some more and you'll be right, wait until it's all ashed over and you don't get any crap flavour and it's all good.
@RedGumBBQ 2 жыл бұрын
Different strokes for different folks. I have never had any issue with the oil and paper method. ;)
@DamoSuzuki66 2 күн бұрын
Problem with this method is the smelly firelighter! The whole point of a Weber is easy lighting which makes firelighters redundant (or should be!)
@indumathi3435 2 жыл бұрын
I just bought a new grill and chimney starter. Raring to go. Love from kodavaland
@BobbiJo 2 жыл бұрын
I should have watched this before I tried using mine. I was putting paper down in the part that the charcoal goes in and then the charcoal on top of that. That may explain why it took so long. This has been my first time cooking with charcoal. I've always used gas grills. Great advice.
@benyaminewanganyahu Жыл бұрын
I did exactly the same multiple times before realising! TBH this must be a common mistake for first timers because you would think "the starter material needs to be close to the coals and surely can use the same airflow that the coals are getting and also that you would want to have the starter 'contained' in the chimney". But as everyone else probably realises the starter needs a lot of airflow to ignite the first coals.
@chrisp-critter8144 2 жыл бұрын
I love this method and I put the chimney right on the grill
@haroldbailey9011 2 жыл бұрын
My coals just aren’t staying hot. Takes like 30 minutes to ash over and I’m seeing no flames
@jerrysmith8326 2 жыл бұрын
Ate there today. Was brilliant
@jcreswick 2 жыл бұрын
genuine question why don't you rest the starter on the BBQ grill itself? or is it just prefference? thanks
@webdesignerandrew6957 Жыл бұрын
Yes that is a better way for sure. I rest mine on my additional fuel in my kamado.
@martingoffin6788 Жыл бұрын
You can put on the grill grate where your coals goes.
@irenehoimes7186 2 жыл бұрын
Wow love this oil hack! Thanks 😊
@jlp7184 2 жыл бұрын
I buy the dollar store cooking oil, dab a lil oil on a wadded newspaper. You're good to go.
@tuckahero28 2 жыл бұрын
good one,cheers mate.
@calgaryjsc 2 жыл бұрын
Hi I am a gill/bbq newbie and have a question about snake/minion method (lit charcoal + unlit charcoal). When I cook with 100% lit charcoal, food come out great and taste good! But every time I tried lit charcoal+unlit charcoal method, it leaves unpleasant after taste (taste like smoke when unlit charcoal start to burn). Am I doing something wrong?
@roccobateman9188 2 жыл бұрын
Depends on the quality of coal worse quality means more additives which will give an off taste