Thanks for watching. I can assure you mine was mid-rare and my wife's was medium. The dark pink and light pink coloring tells the story, maybe it doesn't show well on your device.

Thanks Yane. It was great.

Thanks Alfred. Tasted fantastic!

Thanks. Got them in Costco's. You'll love cooking them up.

No worries, glad you're dialing it in. We smoked and reversed seared a monstrous Bone-In Ribeye yesterday. Video is uploading to KZbin as I write this. Should be up in a few hours.

@@lifewiththevillamors4099 that sounds amazing - cant wait to watch and add to my educational curriculum :)

Thank you my friend. We needed to upgrade our vacuum sealing tool since we are processing our own meat all the time now. The NESCO sealer we have just couldn't keep up. Thanks for watching. I finally had the chance this morning to watch several of your recent videos. Great job on all of them! Have an outstanding weekend!

Thank you for watching. We had a great time that day

Thank you for watching. The tents' deminsions are 19Lx10Wx7.5W. 10ft wide at the back and 7.5ft wide at the front with overall length of 19ft. The screen room at it's widest is 10ft and narrows to 7.5ft wide where the door is and is about 5ft deep in length. So the 5Wx10L is not extra space added, just the actual size of the screen room with the exception of the side with the main door, which tapers to 7.5W. The main sleeping area would then be 10Lx5W. The overall foot print is 19Lx10W(back)x7.5W(front) I appreciate your question and hope this helps.

@@lifewiththevillamors4099 Thank you very much for the detailed response. /Dave

Thank you.

Thank you Wolfe for such kind words. It's a very powerful and emotional place to visit. Have a great Sunday!

Thanks for the advise. I appreciate it. Also, thanks for watching.

Unfortunately, almond milk is only slightly acidic with PH level around 7, which is neutral. So probably too low to help tenderize the meat. However, just using honey and whisky, both have high acidity, does a great job of tenderizing. Yes, Im still at 7000 feet where I live in Colorado. You'll notice I dont cook the ribs to a certain temp in the video, I use the bend test to know they're finished.

So I tried this recipe today at 8,000’ elevation on my Recteq 1100 and followed your directions with the exception of a few changes. As my first smoke at this altitude. I used baby back ribs, Sub’d unsweetened Almond Milk with 2 Tablespoons of Lemon juice to get acidity up instead of buttermilk, and I ran over the total time about 20 minutes (5 hrs, 50 min) and Spritzed every 30 minutes after 3 hours. The Ribs came out a bit dry and the bark was a bit too chewy/rubbery. So Im wondering given the 1,000’ elevation difference if I should lower the smokers temp to 220 vs 225 and maybe 250-260 vs 275 or should I keep the same temps but reduce the time in the first two stages by 30 minutes or wrap in foil vs butcher paper, spritz at 2 hrs then every 20 min???? Being new at this elevation I just don’t know if it was really sub’ing the buttermilk or if its time/temp/altitude difference (or how much of each) that made the ribs Dry? Your thoughts and suggestion would be appreciated.

Congrats on the first cook at altitude. I'm sure you learned some things. Being 1000ft more than me is only a 2 degrees difference lower in boiling temps. Smoking at 225 is not a problem. It's all about timing as well as understanding each piece of protein is different and can cook at different times. I recommend you skip the bumping up of temps and stay at 225 the entire cook with the wrap at the end. You can probe it and wrap around the 175 mark and pull at the 197 mark or just use the bend test to know when finished. I don't use a probe on ribs, it's a mixture of timing and feel for me. But, a good temp probe can be your friend. Once you perfected your rib cook, if pull back on the bone is important to you, you can then experiment upping the temps prior to wrapping. Hope this helps out. You'll perfect your cook soon.

One more thing, you used baby Back ribs. Those have less meat, marbling and are more lean than Spareribs. They also cook faster because of this. Understanding the protein and how it cooks is the joy of smoking. Let me know if you try Spareribs or stick with Baby Backs

Well at least I enjoyed some bourbon while playing with my cook. Im heading to the store tomorrow and will pick up a Sparerib and a bone-in pork butt and then roll with your recommendation for temp. as you suggested this weekend. I will check your previous postings to see if you have done a pork butt. Thanks agin for your help. I have enjoyed your Vlogs and learning from you.

Thanks for watching, I appreciate your comments. I always smoke brisket fat side up, and I do sprtiz if it's looking like it needs it. That's up to you and how you feel about spritzing. Using a water pan helps with it not drying out. If I don't wrap, then I spritz it about every 30 minutes after the stall (170) until I pull it. Once it's done, I'll bring it in and let it cool to about 155-160. I then wrap it in foil and place it with the warm setting on my oven set at 150. I'll keep it in the warmer for up to 14 hours. The long holds do make for a moist and tasty brisket. I forgot to say that I put tallow in with the brisket when wrapping it for the hold. Hope this answers everything. If you have any more questions, let me know, and I'll let you know what I do. Again, thanks for watching. I appreciate you.

THANKS FOR THE RESPONSE - cant wait to try a brisket at 8000’ soon with your tips. When you wrap, do you also include any of the rendered tallow in the wrap or just rely on the moisture inside the brisket? Also do you have the same success or do you have a preference to using butcher paper vs foil wrap in order to keep the brisket juicy and moist here at altitude? Finally, have you done a vlog on port butt and ribs at altitude? Loved this vlog’s content, tips, and the music.

@@kaivonmortazavi8656 I use rendered tallow when I wrap. I always wrap in butcher paper when I wrap. If it's a non wrap brisket, I only wrap it in foil to go in the warmer for long holds. I find it better this way rather than keeping it in butcher paper for the long holds. I do have other content with all the popular BBQ proteins. There is more to come in the near future. Check my channel out and let me know what you think. I appreciate your feedback.

I agree with you on this. It was a surprise to open it up and see one full breast and the other side in pieces. I was quite disappointed as well, and I won't be buying Butterball breast's again either. Thanks for watching.

Thanks Wolfe. Kirsten says hi.

@@lifewiththevillamors4099 Hello back and I hope she had a good time back home!!

Thanks for the question. You can connect regular solar panels to it. Be sure to check out the specs of the Anker, but regular panels do work. Be sure to check out all the specs of the solar generator before connecting DIY panels. Hope this helps. Thanks for watching.

Good morning my friend. Having a portable, renewable energy source on hand will help out if/when the electric goes out and for camping. Wish you and your family a Happy Easter.

Thank you. I appreciate you watching.

Thanks. As usual, they tasted fantastic

Thank you for watching as well as sharing your experiences. We use ours all the time now. Didn't know what we were missing until we got it. You take care and rest assured, all our leftovers from all the cooking videos I make, end up vacuum sealed.

Thank you. I think this is the only way I can eat white meat from a turkey now..LOL Have a great weekend!

BBQ is also an action verb used to describe grilling meat as well as used as a noun to describe BBQ grills. Not sure the point you're trying to make with such a comment, but thanks for watching.

Thanks Brother. I actually enjoyed eating it, very moist. I always stay away from white meat as it's typically dry. But not this one.

Most of my briskets start out about 14-15 lbs before the trim. Take off a few pounds for that and my briskets are around 12lbs. I typically rest my briskets 12-14 hours in my oven set at 150 degrees wrapped in foil with added tallow. The key is to keep the temp above 145 to keep it out of the danger zone. Have fun doing your next brisket, and hopefully, this bit of info helps out. Thanks for watching.

@@lifewiththevillamors4099 Thanks for the quick reply! Do you think the corning of the brisket will affect smoke/rest times?

@Modstreetco I haven't made corned beef yet, but after a 10 day soak in a brine, I imagine you can still get some good smoke on it. Of course, you're not cooking it to a brisket temp, hence a shorter cook time. As for the hold time, it is cured (not sure if you're adding curing salt for the bright red color), but if I was still keeping it warm, I'd keep it at 150. You'll have to let me know how it turns out. You may inspire me to give it a try once.

@@lifewiththevillamors4099 Sorry for all the questions! Your comment about shorter cooking time made me gasp...that is what I am trying to figure out. If you have any suggestions I would love to hear them. Like I said I am at 7400 feet in elevation. I have a 12 lb corned beef that has been brined for 28 days (we have a local meat farm that does it for St Paddy's Day). I am having 12 people over on Sat and would like to eat about 3-4pm. Based on your video I was going to put it on the Treager at 6pm Fri. But now I see that corned beef only needs an internal temp of 145. I love your idea of low and slow. I was thinking 225, but now I'm second guessing how long that will take. My head is spinning, please help!

@Modstreetco personally, I would put it on the night before your dinner. Smoke it until probe tender, pull it, and rest on the counter until the temp comes down to 160-ish and then put it in the warmer/oven at 150 until you're ready to slice for dinner. There's so many variables to the cook that the time it takes can vary. I should have asked if it's a full packer or flat only. Flat alone would cook faster than a whole packer. The point is to smoke it to the tenderness you desire (probe goes in like butter) and understand how cooking at altitude lowers the finish temperature due to water boiling at lower temps. Be sure to use a water pan in the chamber as well. At 7500ft, water boils at 198, going higher will begin to dry it out. You'll be ok if the thinner parts of the brisket may be a little higher, just use your best judgment as to when you want to pull it. Sorry for my confusion about saying not cooking to brisket temp. My meaning wasn't clear, probably due to being tired when I wrote it. Please let me know how it turns out.

Thanks Dave. Snow coming in once again today for us, 6-9 inches. Thanks for watching.

Be safe @@lifewiththevillamors4099

Thanks Dave for watching. Glad you enjoyed it.

Thank you for watching. I used Recteq's pellets, white oak, red oak, hickory blend. I love this combination, goes well with everything I've smoked so far.

We camped once in an open clearing on a hill top and experienced heavy winds a few days on that trip. The tent handled it with no issues. We were on solid ground as well, so the stakes were in the ground solid. The tent has a lot of stake down points, and I use them all. I never use the original stakes, I buy the longer, more sturdy stakes that stay in the ground better. You can get sturdier stakes at any hardware store around here. Hopes this bit of information helps.

Thank you very much for your kind words and enjoying the video. Nice to hear others make chili in various ways as well. God bless.

So glad you like this method. It's a new one for me as well.

Fortunately, they weren't full TBSP's. More like 5 or 6. However, for 7 quarts of chili that is very spicy, it balanced the spiciness nicely and tasted fantastic. But as I said in the video, make a chili that's right for you as my recipe may not be right for you.

Your cakes must be gross

Thank you. Fair weather BBQ has never been in my vocabulary. Hope you're enjoying the South these days with all the good food and BBQ down there. Take care and thank you again for watching and the kind words.

Awesome. The mini 2 was my first drone, love flying it. Love my Air 3 even more. Very easy to fly, and with the omnidirectional sensors, it makes flying around obstacles a breeze. Enjoy flying your Air 3. Youre going to love it. Thanks for subscribing as well.

Thanks for the kind words and for becoming part of our family. Collaboration is always welcomed. Looking forward to conversing more about it. As an FYI, I have a FB page with same name as the channel if you want to message back and forth there. I'll be checking out your channel tonight and joining your family as well.

Thank you. Makes me happy knowing you enjoyed it.

We don't have a set time time we wait, but typically, I'd say when we're sealing multiple bags, it's maybe 45-60+ seconds between each one. Key is to make sure the open end is inserted far enough to go in the groved out area. I found out early on, if I didn't do this, there were some issues with sealing the bag. Hope this helps.

Thank you for the kind words. I'm happy you enjoyed this smoke.

Sorry, im not sure what you're referencing as there were no extra SATA cables.

It does not as long as we zip up the rain fly for each window.

Thank you Wolfe. Have a great weekend and stay warm. -24C this morning here.

We also had frost the last few days, but now it's just fine, currently at 3:52 p.m. it's -1 degrees. Well, it's just winter!@@lifewiththevillamors4099

Thank you. It tasted amazing.

Thank you

Thank you Wolfe. Kirsten and I wish you and your family a wonderful Christmas and a happy and healthy 2024.

Thank you Sneki. We wish you all the best for Christmas and a happy and healthy New Year🎉🎉

Same to both you and Brent as well.

Thank you! 😃

Thanks for watching. Enjoy your smoke on your ribs. Can't go wrong keeping it simple and low and slow.

Thanks and welcome

Thanks Brother. Ill be doing a normal mid-rare prime rib in the near future.

Thank you.