Ant's BBQ Cookout

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@natetinsley3119 45 минут бұрын

I just did it, its wonderful ❤

@williamwilson2624 2 сағат бұрын

There was not a single dish that didn't look amazing! Great video!

@AntsBBQCookout Сағат бұрын

Thank you!

@Beefy6 2 сағат бұрын

saw the Redbird cap featuring the smashburger...we gettin' a video soon??? With love, Southeast Texas

@AntsBBQCookout Сағат бұрын

I’m working on the bbq story right now! Tray video will come later! Barbs tray is the next tray vid :)

@Beefy6 Сағат бұрын

@@AntsBBQCookout can't wait! They are something special down here. Check out 1701 BBQ in Beaumont too if you get a chance

@elvenstein 3 сағат бұрын

That congee looks absolutely fire.

@AntsBBQCookout Сағат бұрын

It was one of the best things I’ve tasted this year!

@antonc81 3 сағат бұрын

11:02 I see he knows his Judo well.

@AntsBBQCookout Сағат бұрын

😂😂😂

@JOSESBBQ 3 сағат бұрын

shoutout the spam musubi currently on my menu too

@imjustwillson 3 сағат бұрын

Lol zech did in fact like it

@AntsBBQCookout Сағат бұрын

Hahaha Zech on the edit 🥳

@imjustwillson 3 сағат бұрын

Man I’d love to try those sides! I’m a big macaroni salad guy lmao

@AntsBBQCookout Сағат бұрын

Next time you’re in CA let’s time it so we can go together

@SouthernsBBQ 3 сағат бұрын

Hell yeah, Logan! We've been consulting Logan for our upcoming pop-up, and he's been amazing. Looking forward to our next Logan brain dump, and our next trip to Zef.

@AntsBBQCookout Сағат бұрын

That’s awesome!

@DirtTx 4 сағат бұрын

there aint no such thing as bbq in las angelas, real BBQ comes from Texas and the South

@AntsBBQCookout 3 сағат бұрын

It is the south… southern CA 🤠😂

@DirtTx 3 сағат бұрын

@@AntsBBQCookout Jaja y'all wish

@jinxUKBK 4 сағат бұрын

Chuck has put on a few pounds. Don't get high on your own supply. The golden rule

@MarcoAPared 4 сағат бұрын

Get this man a real metal fork and knife!

@AntsBBQCookout 3 сағат бұрын

Hahahahha

@darylfortney8081 4 сағат бұрын

Looks amazing but maybe they should simplify and focus on the more traditional bbq staples

@AntsBBQCookout 4 сағат бұрын

The dishes were so good though

@darylfortney8081 4 сағат бұрын

I’m thinking if they doubled down on just what’s on the tray. I mean just the tray is already more than enough eh?

@darylfortney8081 4 сағат бұрын

Either way I’m definitely eating there someday

@supernightmare1815 4 сағат бұрын

At 10:59 that pork, looks very succulent indeed. A very nice succulent chinese meal

@AntsBBQCookout 4 сағат бұрын

WHAT IS THE CHARGE!!

@coheterok 5 сағат бұрын

I remember this dude from American BBQ! Glad to see he's got his own pop up. Food for sure looka banging

@Feledwards 4 сағат бұрын

Didn’t he lose in the finals? If someone got robbed at a competition , it was this guy!

@AntsBBQCookout 4 сағат бұрын

Yep that’s him! Very cool guy, super kind. And his food is amazing 🤩

@MrBiggoh 4 сағат бұрын

I thought he looked familiar lol

@thomasmabbott6842 5 сағат бұрын

I still find the Michealin guide to be one of the biggest cons in food culture though.

@AntsBBQCookout 5 сағат бұрын

The food looks bangin though, right

@thomasmabbott6842 4 сағат бұрын

@AntsBBQCookout oh yes 100% cannot argue there. The people there are amazing! It's only recently Michelin started giving praise to BBQ after thinking it's been beneath them for a long time. It's why I don't support Michealin guide.

@First1ToComment 5 сағат бұрын

Simi valley isn't la county 🤦‍♂️

@AntsBBQCookout 5 сағат бұрын

I know haha no one knows what Ventura is though 🥲

@First1ToComment 3 сағат бұрын

@@AntsBBQCookout true all good bro / good video regardless 🔥

@RATCONQUESO 5 сағат бұрын

This looks absolutely fire, super unique uses of barbeque technique. bone apple teeth for sure

@michaelkahler4406 5 сағат бұрын

Whoa so exciting!

@michaelkahler4406 5 сағат бұрын

This chef had me sold on the fusion of Japanese/Thai curry.

@AntsBBQCookout 4 сағат бұрын

It was so good 🤤

@ahemb 5 сағат бұрын

I don't get it why they have a plastic fork in a Michelin restaurant.

@77Brainfreeze 5 сағат бұрын

As they said multiple times, its a popup and everything is to go normally. Also it's not a Michelin restaurant. The chef has cooked in Michelin restaurants.

@gregorioguzman4 5 сағат бұрын

Would you prefer to pay Michelin prices at a popup?

@Grinch83 6 сағат бұрын

yessir

@supremekingjesus425 7 сағат бұрын

I make good can smoke a brisket with a $250 char griller smoke champ. Or any other offset:?as long as the smoke don’t leak and I stick with my own method and what woodI’m burning that all I need. But anyways, great video. I really do like that Pecos smoker offset I’m thinking of getting the Pecos or wrangler soon.

@trevorlott4411 9 сағат бұрын

just got a woodwind pro.... im so impressed. Its a huge upgrade from other pellet smokers

@BBQPitmaster626 19 сағат бұрын

God bless you! Awesome job!

@808youknowwhat 20 сағат бұрын

I like the way he integrated Hawaiian food into his style and background...the way he pronounced "musubi" and makes his own spam says a lot...

@andrewtestin9080 22 сағат бұрын

Awesome

@lawrencebecht660 Күн бұрын

As much cooking as I've seen you do I can't believe that's your design

@lawrencetejada277 Күн бұрын

The digimon adventure music was a nice surprise

@ocarinabill9702 Күн бұрын

alright we're here just sitting in the car i want you to show me if you can go far

@aznargo Күн бұрын

Never thought I'd hear the cave story ost on a brisket video, but I'm all for it. Good stuff mate

@jimmyfumbanks6081 Күн бұрын

Try a whole hog , cant beat it. Brisket has to be moist and not taste like a Round Roast

@jasonsaenz2367 Күн бұрын

Headed to Lockhart next weekend.

@danielmanly4793 2 күн бұрын

If Chuck's BF/husband has the patience he is in for a nice ride, she seems such a nice young woman!

@michaelmurphy75 2 күн бұрын

This gal is an inspiration ... 25 y/o, kickin butt & takin names in BBQ central ~ TEXAS!

@marvinhobson 2 күн бұрын

Hello Mr Ant where do you get your wood 🪵 for $125 a chord?

@Mattador666 2 күн бұрын

A little too expensive for me but I hope for those who buy it they get a lot out of it and get their money's worth. 😊

@jimmymartinez2585 3 күн бұрын

That’s my girls barbs bbq 🍖 this looks like a similar video 😅 #956

@sandlotclan4227 3 күн бұрын

Wouldn’t the brisket be cold if let it rest for 9-10 hrs?

@markfox6786 3 күн бұрын

Not too much salt at all for that size of meat to penatrate

@christophermiller1394 3 күн бұрын

Does it look so dry because of the cold? I liked where this was headed, but I’m just not sure. I think the biggest hack is wrapping in tallow. If you are trimming up a packer, then why not render during the smoking time for a “rehydrate”?

@danielmanly4793 3 күн бұрын

I have been cooking packers on my cheapy pit boss for 12 hours at 180F and then finishing in the oven at 300f for about two hours then wrapping in tallow soaked paper and holding for another 12 hours at about 140-150f and it seems to work for me - not one complaint yet!

@jee77osu 4 күн бұрын

Thanks!

@mjmartinejohn 4 күн бұрын

I will travel to eat this food. Chuck is awesome.

@marchbah 4 күн бұрын

Man I gotta try this place out. I like the vibe. Wish you guys continued success 👊🏽

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