Chefs Test 4 BBQs at different Prices

[@mickaelladouglas4373]

This video was definitely Jamie’s idea. The absolute happiness and joy on his face this whole video was just incredible

[@richmondvand147]

lol I wonder

[@Emmilynn09]

And as he said the tax deductable

[@xINooBProductions]

😊😊😊😊😊

[@jayaragon2787]

Oh, I think Kush also wanted to show off a bit ;)

[@chrisivens3413]

Barry too seems totally over the moon.

[@lindsayortoleva1291]

Kush certainly brings the cheffy energy we’ve been missing since James left us. So glad to see him on camera more often now! Keep up the amazing work guys!

[@SortedFood]

Thank you 🫶

[@ArtoriasNX]

@@SortedFood make sure he gets in on poker face and pass it on vidoes please lmao

[@otaiba]

James died?

[@sandy1653]

@@otaibanah, just moved on to other career options.

[@bamachine]

With more mischief. James brought sass, Kush is sass+mischief.

[@Hanakooh]

14:45 it is this moment when I realized that Jamie is at his full power. Literally, bringing his own recommended BBQ smoker from home, and all that effort to smoke brisket shows his greatest passion and proficiency in barbeque.

[@SortedFood]

Jamie really does love a good BBQ.

[@nicoleturgeon-courchesne2212]

@@SortedFood and he loves meat :)

[@agentfaz8759]

​@@nicoleturgeon-courchesne2212"I like tinned meat!!"

[@sukhmanisreadingcorner6811]

“… and now it’s tax deductible. POW!” That made me laugh so hard!

[@OneAdams]

He's over 9000!!!

[@Empress_Lisanne]

The absolute bromance between Jamie and Kush is lovely to see

[@emalinedickinson7492]

Glad it wasn't just me. Kush likes to make things awkward, but he seemed to feed Jamie that barbecue with a bit more seriousness than usual. Like a professional respect for one another.

[@theazerothtourist]

@@emalinedickinson7492 same haha

[@sirBrouwer]

@@emalinedickinson7492 do to Jamies self proclaimed love and dedication to a good BBQ and the process going on. For that bid you see that Jamie knows what he is doing. I can see a chef really liking that.

[@andrewallston3139]

Between Jamie’s grundle and everyone else’s toes… I christen this episode: offensive 😂

[@maromania7]

That serious nodding an slight smile when Jamie was talking about how he's fine getting up at 3 in the morning to check on the meat if it means he knows the food will be wonderful for everyone the next day. The grinning and hands on shoulders when showing off thier personal BBQs. Gotta love that personal connection of people with a passion getting to connect on a shared interest.

[@Embarblaze]

I love the way Kush said “that’s for Mike” as he put the fish bones to the side 😂 9:22

[@ReeAllTheFirst]

I'd just like to say that coincidentally I tried Maldon salt few months back for the first time and was blown away how tasty it was. Switched to it all the way. This comment is not sponsored, I just really like the salt. Edit: Oh god, is this what being an adult is?! Having a favourite salt...

[@StephBer1]

😂

[@VaveeDances]

I live in the US and Malden Sea Salt is the only salt I have been using for more than a decade….the best!

[@cwg73160]

-I’d just like to say that coincidentally- I tried… ftfy

[@dislikebutton2462]

i had an "oh god" moment a few weeks ago... when i said "this is my favorite kitchen towel"

[@matthewbrennan9758]

Salt is salt, cmon

[@user-jg9rp5qf4g]

Kush is getting more and more comfortable on camera every video and it's amazing. Putting him in the thumbnail is an immediate click for me, haha.

[@tuckle1718]

As an Aussie who has done 5 cooks (pork ribs, steak, pulled pork, sausages and beef rib rack) on 3 BBQs (bullet smoker, weber Q, pellet smoker) this week I love seeing the boys take the time to look at outdoor cooking options, especially for the long cooks. Jamie 100% summed it up, in that (American-style) BBQ is more than just cooking food, it's a hobby and the joy it can bring to the cook delivering a huge slab of meat to friends or family is just incomparable.

[@rosehill9537]

As a fellow aussie Good Bbq is an art form 💯

[@NOTbigpuppy]

Every second of this video was a delight - I love how much Kush has evolved into his role - he's such a joy to listen to and he's genuinely so fond of food and techniques and learning/teaching. Love seeing him more! Jamie's absolute unbridled joy through the video is contagious :D

[@katereynz]

Did I miss if the first one folded back up properly? Great episode. I'm very hungry now.

[@Kevin-zd5bi]

Oh yeah... Way to tease that and not deliver. WE DEMAND CLOSURE!

[@MumrikDK]

They even raised the question and gave us reason to doubt that it would...

[@Boelmeister]

Exactly @sortedfood we want answers and video proof! 😂

[@applegal3058]

Yes, what happened to it when they tried refolding it!?

[@gellawella]

We want to know. We want to know. Sorted Food, we want to know!

[@RaccKing21]

Meanwhile, my dad uses a metal part from some old stove (likely from the 60's or so) to put the coals in, a grate that was welded from some steel bars, and a couple of bricks to keep the grate above the fire. It works surprisingly well, to be honest.

[@JJJJ-jw8hc]

aye bro the best grill is the one that makes you good food. My dad has this old tiny ass charcoal grill that sat unused and rusted for like 7-8 years, looks like shit but we recently got better grates so its usable. I made some chinese lamb skewers on it this past fathers day and they turned out great.

[@franklinnartz1381]

We have an old oven rack which we put on the bottom half of an old oil barrel which we normally use for our campfire.

[@clusterbungle]

Same here! Old metal box (no idea what it was for originally), an oven rack, and a couple of bricks to lift everything off the ground. Gorgeous souvlaki every time 👌 This video was fun to watch but I kind of disagreed on principle with all 4 barbeques. The general design of the first one was ok (quite similar to what i use tbh) but waaaay overpriced for what it is. The middle 2 were not barbeques imo, if you plug it in it's an oven. The last one was a barbeque and good quality but jfc so expensive!

[@DimT670]

I use an old water tank split in half. Tho it does have some holes after a decade of use, i just pretend they are for airflow

[@LailandiAdventures]

Old metal wheelbarrow with a grill over the top. Perfect for moving the whole bbq when the rain comes!

[@Spectr3]

I love James and love when hes back but just put Kush in his spot on the team already. The double chef dynamic is excellent to have. We need him on the next pass it on!!!!!

[@Erunest]

yes i said it one or two videos prior this one. he brings back what the channel lost when currie left.

[@b.calvinsaul1909]

Jamie & Kush really work well together on this grilling episode. Jamie is, of course, in his element.

[@markevans9188]

I thought ben was the expert at innuendo, but jamie and baz saying "lamb rump, that's something i'd like to get into" takes the cake for the biggest groaner of the year.

[@NerdyMusicChef]

I love how big of a proponent Kush of cooking by temperature. Feels like a lot of chefs on KZbin don’t, so it’s pretty refreshing.

[@OnizukaGTO]

Kush is such a boss. Casually showing a master at work. Honestly learn new things whenever he's in it. His breakdown on the method is clear and concise. makes me feel like i can replicate his results and desperately want a bbq egg too!

[@lizzyli928]

This video makes me really want to be friends with them. Not just for the good food, but just how they have fun with each other. This is a video shows exactly life is great.

[@DkOmbres]

I love this channel. All the people of Sorted are wonderful and the food they make is fantastic. This video shows the friendship and love for food.

[@JC-hf8yr]

Tip about the wood pellets... you smack/punch the pellet bag a few times to make the pellets smaller. Cause they're long strands of wood pellets in there that will cause the smoke/fire to get hotter than normal. This is to get a more consistent smoke/ temp with the pellets.

[@30763076]

The Ninja one is actually brilliant if you're a small household. I could see myself getting that for my mum, so when I visit during summers we could easily grill for just 2 people. It even has the smoker function aswell, more than enough for me and her.

[@PaperScarecrow]

I've had one for about a year now. Quick sear and slow/low smoke work equally well. The fact that it wipes clean easily and has a built-in grease trap is a tremendous bonus. Size is the major limit, you're limited to about 4 NY strip steaks, 4 chicken breasts or one medium trussed chicken. It says that it's only compatible with the ninja brand wood pellets, but every kind of pellet I've used worked just fine as well.

[@ori-yorudan]

@@PaperScarecrow Like most products with additions required, they probably say to only use Ninja brand pellets because they'll definitely work. If the company says that any pellets work then for some reason there's a certain kind that doesn't work for whatever reason, then they've lied.

[@Vyce223]

I don't have that model exactly, but I have a Ninja Foodi Grill XL without smoker and it works a treat to grill. Had it for like 2 or 3 years now.

[@mukkaar]

If all you have is balcony or maybe better option, using it inside under stove vent, I think this could be quite nice thing to have. Personally while I live in city, I don't live in particularly dense center area so I can just do outside to my apartment yard and set up normal grill.

[@WingRocka]

I would love to have a BBQ cooked by Jamie. I imagine it would be the best BBQ I’ll ever eat.

[@SortedFood]

Soooo good! 🤤

[@teddymartinii1979]

Well, in the UK. He does seem to have a little bit of Texan in his British DNA.

[@user-ht6fc7io9u]

​@@SortedFoodif possible please may you do these special live shows on KZbin so more people can see the show, instead of paying

[@goldenghostinc]

I have 2 friends that can definately beat him. But then again, Jamie can cook more then only BBQ 😂

[@teddymartinii1979]

Just a note for Kush... Texas brisket would only have salt and pepper as the rub. But, you got the jiggle, which is more important than any set internal temperature. Nice job, Jaime.

[@MrPhlip17]

I mentioned that in my comment as well... The mustard, and the chili powder is optional. But what's not optional is the resting stage, which they didn't do, sadly... Could have been sooo much better if they rested it for an hour or two. Also, I don't spritz mine either.. Never had the need. Feel like it dilutes and washes away the bark. 🤷

[@alexsis1778]

Knowing an internal temperature to aim for helps someone who is newer and doesn't have the experience to just know what to do. Rendering out the fat is definitely what you want, but there's a lot of even restaurant briskets where that isn't done properly. Ofc, then they often sell it as "wet" (ie fattier) brisket to people who don't know that's exactly what it shouldn't be. As for spritzing it with liquids... it can really go either way. It's really the same concept as basting a turkey or ribs of whatever. You're adding layers of what would otherwise be a liquid to dry and create a crust on top. Sure the added moisture does tend to dilute/wash away the bark but if that's what you prefer over a traditional bark whose to say you're wrong? As for resting we really have no idea how long they did or didn't rest it for. We see them taking it out but there's also not a cloud of smoke when they open it so clearly the smoker has been off for some period of time at least. Whether they turned it off right before hand to have a cleaner camera shot or if its been resting for a bit who knows? Obviously it hasn't cooled down too much since its still steaming when they cut it.

[@tracesosebee5485]

I never realized disposable barbeques were a thing, but I grew up with a grill out back (I'm American and live somewhere between rural and suburban though)

[@may0naise18]

Yeah we don't see them much here in the states. If I remember correct its basically just a thicker foil 8 x 10 casserole style tray, that also includes enough charcoal for a short 'grilling' session, and that is really about it. Here you'd really only ever grab them for something like a quick BBQ at a park that has those built in grilling areas, but since cheap, full-on, propane grills here can be purchased here starting at like $80 most people don't want to waste $10 or so on the one time use disposables.

[@giraffesinc.2193]

I'm an American as well, and had never heard of a disposable grill, either!

[@woodstream6137]

Found with a quick walk through the grilling accessories area at any big box store in the summer. I think we've used them a couple times at the beach for hot dogs when i was a kid.

[@raideurng2508]

"Disposable BBQ? So a campfire?"

[@woodstream6137]

@@raideurng2508 less restricted than campfires, preloaded with charcoal so no wood gathering.

[@ukebec1178]

Wondering if the first unit was able to be folded back into its original size? There was a question as to whether or not it would since it seemed to have flexed after heating up. Great episode! ❤

[@bharatg124]

Line it with clay tile or stone to prevent the heat reach the plates

[@betaich]

@@bharatg124 that would defeat the portable nature of the bbq

[@bharatg124]

@@betaich stones are renewable.. dump them and move on..

[@summere.6225]

This is the question I was about to ask.

[@hollydent941]

Yes! I wanted to know as well 😂

[@CodeValor]

This was such a great watch. You guys outside of the studio is always a treat and these BBQs were all absolutely phenomenal. Great job, boys.

[@mariannegrochol8384]

If I had more cooking and BBQ experience, I would go for Kush's BBQ. It has longevity and it doesn't need to be plugged in. However, both Kush's and Jaime's BBQ setups do match their styles. The liquid spritz testing was classic! Can't wait for the live!

[@JaySay]

Dang, where they filmed this looks like a pretty nice spot! Super excited for a summer live-stream bonanza!🤙 Gotta prep and have some goooood food & drinks for it.😁

[@SortedFood]

Very lovely! And yes..... do you know what will be on your menu yet?

[@JaySay]

@@SortedFood Well, we have vodka, tequila, wine, and mixers, so some limes and sodas are in need!😜 We're planning a good ol' fried chicken for the 4th, but we'll probably have some good pork chops on the weekend I imagine.

[@Timmycoo]

Those mushrooms with the pork drippings must've been amazing. Tbh, £1400 for a lifelong cooker is not bad. I'd rather pay more and think of it as an investment rather than pay less and feel like I would need to replace it down the line.

[@1steelcobra]

It's $1250 in the US, so pricey but not too bad. The Big Green Egg XL model with the same grate size is $1500, and you need to buy a stand to put it in, the basic wheeled stand is $235.

[@lordmuhehe4605]

I wouldn't be so sure that it will last a lifetime.

[@Timmycoo]

@@lordmuhehe4605 I mean, it depends on the person of course lol. People who take care of something they invest that kind of money in are for sure going to make it last. (I hope)

[@D71219ONE]

@@lordmuhehe4605I know people that have had their Weber Kettle for 30+ years. I’ve heard of people having them for 50+ years. Weber charcoal grills last forever if you take proper care of them. There’s really nothing that can break.

[@TsLeng]

It's not bad for a big bad ass BBQ. But only if you can use it properly. 10kg of charcoal is a tenner already😂

[@_duffgolf]

My favourite video you guys have made in years! Great mix of actual cooking/recipes plus your guys personality mixed with a review. Also like the change of location! Great video! Cheers team.

[@leahleydon114]

I have the Ninja - it’s incredible. Can do a large pork shoulder, big beef joint, or a leg of lamb etc and fits well. Also can get a flat plate to swap out the griddle plate - smash burgers, smash tacos, pancakes when camping - pretty much anything you’d do on a black stone bbq grill. We’ve done chicken, pork, beef, lamb, fish and even desserts - Smokey a bananas are yummy, as is a smokey peach cobbler. Also works as a pizza oven! Though they are bringing out a pizza oven style one, can already get it in the US.

[@MusingsFromTheDen]

That 'Ninja Bleep' is like a Pavlovian response to me now and I immediately want a toastie and chips! 😂

[@billy12333]

hahaha I work for them and we do video calls with customers and that's all I hear most of the time

[@Bojambo]

😂 glad I'm not the only one.

[@EvieHayden]

Guys, I have to say- I LOVE how much Kush is around. Please please keep him as one of the guys ❤ I love his vibe with you guys and the geekiness that just fits beautifully!! #KeepKush 😂

[@Lorin1228]

We need a follow up - did you manage to fold up the first BBQ or did it warp too much?

[@vaughanlondon]

They are very dependable.

[@RebekahNevaine]

can i just say the bromance between jamie and kush is my favorite thing on the internet, i am shipping you guys so hard, it brings such joy lol

[@danielsantiagourtado3430]

15:56 first off i knew jaime would make brisket given his amazing video on it but kudos to him for learning ways to lessen the torches and pitchforks waved at him 😂😂😂😂😂😂😂😂

[@movingforwardLDTH]

Great video! I do wish you would have circled back to show whether or not the first one was able to fold back down. (The discoloration & the possible warping of the metal makes me question how “portable” it actually is after the first use.)

[@vaughanlondon]

They're solid. Mine has been on the go for over a year - always in the back of the van. They cool pretty quick when the fire goes out and haven't had a problem with folding back down. Stainless does discolour when heated like that.

[@gabrielleandres8581]

Every time Kush is on I learn something new. Love his energy

[@EllaCarter-ve9vv]

Interesting review on the grill, thanks for the informative video and for the great mood

[@DPickleZizzle]

As a Texan I can say, that is a damn fine brisket. Good job Jamie.

[@nrok113]

I don't even see a smoke ring on it

[@danielchristmas6967]

@@nrok113 No smoke ring, steaming like hell when he cut it so didnt let it rest. Cut poorly. You can see it has curled during the cook so its overdone but hey....not bad for Brits lol.

[@lyndacrossley9548]

My husband's favourite hobby is spending hours cooking/smoking large pieces of meat over the weekend. I can see why he enjoys it so much. Sorted Food - you've done it again, well done you!

[@robwest6231]

Ben and the red shorts. Summer must be here 😋

[@SortedFood]

Would it even be summer without Ben's red shorts?

[@robwest6231]

@@SortedFood Well red suits him and you should always play to your strengths.

[@nerdyagriculture5034]

I personally own 3 Bbqs. A Weber Spirit 330, a Pitboss 1150 and a Big Green Egg Size M. So i can cook in what suits the flavour more and combine grills for better smoke flavour and/or temp control. Just one word to Jamie. If you take a dalamation rub like its mostly taken in Texas BBQ, you dont need a binder and NEVER spritz a brisket because you will lose some of the bark. It will become super crunchy. Hallo st smoke till the bark formed and the get it into some foil with beef fat. You will feel the difference.

[@danielsantiagourtado3430]

This is Jaime's moment to shine! If anyone on the team loves BBQ is him! Go mate!🎉🎉🎉🎉🎉❤❤❤❤😊😊😊😊😊😊

[@SortedFood]

He's been waiting to do an episode like this for years!!! 🤣

[@cassandrakarpinski9416]

I love that he brought his own bbq in so he can claim it on tax 😂😂😂

[@danielsantiagourtado3430]

​@@SortedFoodVery happy For him!❤❤❤😊😊😊😊😊

[@raideurng2508]

He's definitely in his element.

[@JamesRook]

As an avid BBQ'er and fan of the channel, I really enjoyed this episode. The thing is, you've barely scratched the surface when it comes to the different types of grills/smokers/BBQ's, whatever you want to call them. You didn't look at real pellet grills (the Ninja doesn't count since it heats with electricity) or any of the propane/gas offerings. They can be good starters or professional grade depending on your skill and budget or needs.

[@hikariyouk]

We bought my father a Ninja smoker for his birthday. He hasn’t stopped raving about how good it is. And always good to see my hometown salt :) Unless you’re in to epic Anglo Saxon poetry it’s about the only thing anyone knows about us.

[@hikariyouk]

Oh and while I remember, the Ninja is also really good at doing personal sized pizzas. It'll cook a pizza in about four minutes.

[@harshalshah4685]

To get your "grill" to stay hot longer, try using a burn-down fire. Start by placing a layer of un-lit charcoal in the bbq grill and then add just a few lit coals on top; the lit coals will slowly burn the down giving you more than twice as much cook time. Works best for low & slow.

[@Anna_TravelsByRail]

With the portable bbq all I’m wondering is: will it burn the grass lawn? That’s how someone I know might have accidentally almost started a forest fire on holiday in France… 😅

[@nigelis2345]

With those types, you need a flat non flammable bottom like a sheet metal or stone.

[@neko_my_cat]

Just don't be an idiot and place it on dry grass or sticks and leaves and light it on fire because that's how you start a forrest fire

[@SliceydiceyCookingNicey]

As a selt taught, but very skilled BBQ cooker, it did my heart good to see you guys not only nail the grill, but to watch Jamie absolutely destroy that brisket in the best way possible...... It looked delicious. Awesome video !!!!

[@mme20]

Wow I just bought the ninja bbq and I'm delighted with mine. Gives you all the function of normal airfryer and the bbq when needed

[@SortedFood]

NICE! Enjoy it!

[@Erunest]

a serious question: How strong is the Smoke generation in a non windy sitaution? is the ninja... balcony fit?

[@mme20]

@@Erunest not too strong balcony would be fine for smoking

[@Musical.Holmes]

I love this format. Doing reviews, but adding in a cooking segment is great!

[@ritchier3346]

I aspire to make a brisket with half of the passion that Jamie does! Edit: Also as someone from the southern US, this really reminds me of South Carolina BBQ.

[@MrPhlip17]

Just make sure you rest yours... VERY important part of the process, that they skipped.

[@ritchier3346]

@@MrPhlip17 thanks for the tip!

[@bjdefilippo447]

It certainly doesn't resemble anything I saw done in Texas.

[@docohm50]

I live in Florida and I own the Masterbuilt 560. I never thought I would part with my Weber Kettle but I did and absolutely love this pit. It does it all.

[@eastieoaks]

BBQ Summer LIVE SHOW That's my summer SORTED!

[@SortedFood]

You know it! 🙌

[@frenchy540]

This video made me look into the Masterbuilt 560. I watched tons of videos, how to's, etc, and now I just bought it. Can't wait for it to be delivered!

[@jdodd1210]

I don't smoke or grill often so I'm no expert. But I absolutely love my Ninja. Especially having a small family it's a perfect size for us

[@SortedFood]

Barry used it again at the weekend and loved it! It's not a BBQ... but cooked his meat perfectly for guests. The plus is minimal cleaning up too!

[@jdodd1210]

@@SortedFood so easy to clean and store. Glad he loves it as well!

[@andrewh8317]

The Masterbuilt Gravity series is probably one of the best purchases I've made in the last 3 years from a culinary standpoint, glad to see you gents enjoying it as well.

[@kateh7484]

I do love a good live show and Sorted makes some of the best!

[@eileenknoblock9626]

Having spent my entire life in the American South (Memphis, TN - best bbq in the world I might add), I love seeing the passion these guys have for BBQ. I'm too old now to babysit a smoker all night but I learned a cheat way for pulled pork years ago and it's always heavenly. Start with a Boston Butt. Score the fat side fairly deep and pack on a good dry rub (I use Rendezvous dry rub - a local bbq restaurant's brand). Put it on the top rack of the oven and broil (I believe y'all call it "grill" for 5 - 7 minutes. Stand there with it. You want it charred for that delicious "bark". Take it out, flip it over and cover the other side with the dry rub. Put it on the lowest part of the oven and turn it down to 200 F. Then leave it. For a long time - minimum of 6 hours and I've let it go 10 or more. I usually leave it overnight. Your house will smell heavenly. Take it out and either pull or chop it. Save the pan drippings - I pour it back over the chopped meat. Really good.

[@shannonwaltz5761]

BBQing can definitely be a hobby. My uncle built his own smoker on a trailer that he uses at stock shows and for holidays in his small Oklahoma town. It's an all day overnight project. I brought some to my in-laws for Christmas last year and they loved it! They keep looking for something similar but it's never quite the same.

[@PokhrajRoy.]

On today’s episode: Lessons in Organic Chemistry, Jamie with a Squirty Bottle of Whisky and maybe Steak. Happy Wednesday to SortedFood HQ and the Community.

[@valliarlette6596]

Kush - don’t forget to mention the big contributor to the juiciness of that meat was your brining process. I also brine all pork destined for the bbq.

[@Wezoin]

This video convinced me to buy a Masterbuilt 560; it really is an awesome bit of kit (especially as I was able to get it on sale for $599 CAD). Would love to see a BBQ series with Jamie as the lead as it's clear this is where his passion is.

[@EiP_]

Giving me the old Camp Sorted vibes yes please ❤

[@kennethluseii8044]

Imagine being stuck in an Airport and having to use the, for lack of a nicer term, sad wifi to watch this video. I have a 4K tv at home i typically watch Sorted Food on but Dangit guys you just had to say Barbecue. If i didn't want to see a masive smile on Jamie's face to lift up my mood and make my day i would have waited until i could watch this video in something other then 144p. Thanks for making my day guys. You always know how to be educational and uplifting at the same time. Also, well done on the production value. Yall have had a great value for a long time but in recent years your production value has skyrocketed and, I think i speak for everyone when i say this, WE LOVE IT!!!

[@geminiarch3972]

Kush has such a spice of a personality. The whole crew is incredible and I love hearing everyone bounce off eachother

[@twitaw]

As an owner of a masterbuilt gravity series, I couldn't recommend it more. It gives you the flavor of the charcoal without the worries of managing the heat or airflow. It is worth it especially if you are new to the whole BBQ world and want to step away from gas and straight to charcoal.

[@Lysterofsmeg1]

While your looking at bbqs. You should do a blind comparison of charcoal vs gas vs electric

[@kellysutton2199]

My husband has the Masterbuilt just like that only the one size bigger. We have had it for a few years now and love it!

[@karengieseking1437]

I love the relaxed vibe, the bare feet, and Ben's red shorts. 😁

[@bruceharlick3322]

Your 3-year old MB is pristine, Jamie! Amazing. Mine looks like crap after 3 years.

[@audaxfemina]

As a Texan, barbecuing and grilling are super important to keep the house cool in summer. That having been said, I think Kush's method would be a winner at our house. My dad always chars the food before it's completely done in the middle. Might be a patience thing. But we've got a smaller Weber, and have had one since I was a small child. :) (That having been said, Jamie, dad might be jealous of your smoker... and your brisket.)

[@CarlGorn]

Decent portable grills have been around forever, made by Hibachi. Cast iron well & rungs, cherry wood handles, and stainless steel grill grates. My dad picked one up when he was in the air force, and we took that thing on every family vacation. The adjustable height of the grates allow for great temperature control, and the sturdy construction means that with proper care, it will last a century or better.

[@catherinelw9365]

Yup, my Army Dad got us a hibachi, which we used forever!

[@PokhrajRoy.]

The Lamb Rump Skewers are awesome! I’d like to try them.

[@SortedFood]

They look incredible huh! The recipe is on the app if you fancy making them 🤤

[@paulwood5803]

Interestingly, I had some lamb rump slivers like that the other day when I couldn't find cutlets and couldn't be arsed to go anywhere else for them. Flashed them on a v. hot grillpan on the stovetop and they were, imho better than cutlets, without doubt. Did them with a lemon, olive oil and herb marinade/baste (rosemary and thyme) and then warmed some cubes of feta on the cooling grillpan until they just started to melt a bit and mixed them with the remaining marinade and spooned over the top. Served with a mediterranean style salad. Glorious.

[@prof_Camargo]

Lovely video. That brisked looked amazing, but, did the first bbq got back to its original form?

[@MrEhf111]

Love the channel. I'm in the USA and regarding the Ninja fair enough designating it as a compact grill but don't frame it as a smoker or you might run into some polite but forceful disagreement. The Master built is an attempt at an offset smoker maybe a good choice for a beginner only. Kushe's Webber is the closest to the real deal. BTW Texas BBQ is seasoned with s&p only so Jamie was wise to disassociate the mustard rub with a specific region. Keep up the great work guys

[@jayblackmore9620]

I love that you lads are having a company funded poolside vacation and writing it off as content ❤

[@Kaletiel]

I loved the one Jamie lugged in - I like the "set it and forget it" idea behind that BBQ.

[@matthewellison3719]

I feel like it is better to identify what state you are striving for in the BBQ simply because all the southern states get offended if you aren’t doing their bbq and just say “Southern.”

[@maromania7]

Kush did immediately pinpoint it as Texas style. Jamie just didn't want to confirm and annoy any texans if he was wrong. After making international news for doing "traditional" paella wrong, he's gotten very cautious about pointing to where his traditional dishes are native to.

[@LadyRenira]

I mean, no matter what he says, someone will complain. 😂

[@presleywilson9815]

I’m kinda glad he didn’t as they mixed 2 very distinct regions with that brisket. We don’t rub mustard, or anything wet, on a brisket in Texas. Dry rub only. Mustard is a South Carolina thing.

[@rufinator]

I've got a masterbuilt and love that thing. Perfect balance between ease of use and good old fashioned charcoal and wood. I get better results by adding the wood chunks to the ash catching tray though and shaking the grate a bit to drop embers down to ignite them instead of mixing the wood in with the charcoal.

[@redstarrus]

I have a charcoal grill/smoker, a pellet grill, a gas grill and the ninja. The ninja while not perfect is great when you don't want to wait for coals to prep and then for everything to cool down. Also it is great for a wooden patio where charcoal could be a tad risky if any coals get away from you and scorch your deck. It makes a delicious smoked pork chop if you set the temp low enough and just come back and check on it.

[@Louboshki]

I’m only half way through the video and still watching.. but this is amazing! To have Kush involved too is fab!! 😍

[@ytamb01]

Enjoyed seeing types of barbecues I hadn't heard about before. But I think you should have done a kettle barbecue at a price point between the foldable barbecue and the ninja at about £150. You can get great results from those.

[@MormoNL]

I was today years old when I realised you can turn the grate on the Weber for easy access to your food, instead of reaching over the grate to get at stuff! Never too old to learn i guess. I have a Weber kettle and the Masterbuilt Gravity 800, both are amazing!

[@CringePeddler]

Would love to see a full test of the Ninja Woodfire grill, with the various functions and other things like you've done for other ovens.

[@CLTGeek]

Thank you for rocking the Thermapen and ThermaPop! My Thermapen is by far the best kitchen gadget I've ever bought and it gets used every single day.

[@echris459]

i'm for 3 years now a big ninja-fan! their products are fantastic!

[@Zoeymacelroy0811]

The only thing missing is a large barrel barbeque, grill. They complimented the weber for its spaciousness. Id love for them to do a video on the larger smokers like we have in the US. Sadly i dont think theyd be easy to have in the UK

[@lordmuhehe4605]

And a regular charcoal kettle, the most common one.

[@QivelGaming]

I am mostly impressed with the Ninja BBQ. It seems like quite a kit and so compact in comparison to the others.

[@kevinandcarolynroutledge2981]

Weber is well worth it. I paid $1500 USD for my Weber Genesis and I’ve had it for 15 years. Never had to replace a burner and not a spot of rust despite leaving it uncovered in the rain more times than I wish to admit. Spend the money and buy one grill for life!

[@neilgrundy]

Jamie's BBQ seems like amazing value. I was expecting it to be around double that price.

[@amethystpanda6]

I love seeing Kush in more videos lately, he works so well with everyone.

[@denisevd6972]

This vid really made me hungry! And I wish I had room for a BBQ 😏

[@taraward31]

Absolutely loved this video, definitely looking forward to all of the live stuff! Also a big shout out to Isle of Wight tomatoes! 🥰 It was a nice surprise hearing my home place being mentioned on a video! ❤️

[@maromania7]

I love how Kush has no qualms with directly saying what he thinks. Helps balance Ben's optimism. You could tell with that Ninja BBQ he was just thinking of all the better equipment he could buy with that £349. At least here in the US, I know I could get a decent one that's around that size for half price, or even a good full-sized barbeque for cheaper. But as ben was pointing out, this is for those looking for convenience and the idiot-proof nature.

[@mommamayhave4530]

Jamie i know you are turning into a true bbq man😊 my dad used to put a yellow onion in some aluminum foil, split it like a blooming onion then pour bbq sauce on it, close the foil around it and let it cook. So yummy! You can do that with numerous combinations. Butter, salt, pepper, maybe some garlic, etc. He also slathered some of our burgers with bbq sauce when they were almost done grilling.

[@napendley]

As an American from the South, I die a little bit on the inside every time they say BBQ instead of grill. BBQ is a type of preparation of meats, usually on a grill. They’re grilling out, not BBQing.

[@wert60able]

203°F on the brisket is a well-done (over-cooked in my opinion brisket if you are going to rest it). Best brisket is when you cook it to an internal 185, take it off, wrap in foil and then a towel, throw it in a thermal cooler to rest for 60-90 minutes and it will come out a perfect internal temp of 195-200°

[@ChrisFreemanJr]

I have been clicking my tongs while standing at my Ninja Woodfire Grill HOPING for this video!

[@alt5494]

The standard BBQ mop for beef is apple juice(amazing flavor if fresh unfiltered juice). My personal go to mop is half strong quality beer & half melted butter. Really good for everything. 1p Champagne, 1p olive oil, & 1p black berries is a uncommon but tasty mop sauce. For wild game, lamb, shelf fish. If grilling for more than six minutes or at over 800F(427C) a mop sauce is incredibly valuable. Bourbon works better as a marinade than grill sauce though.

[@Spid3rQu33n]

Thank you Jamie for saying Southern States and not just Texas. The rest of us do some darn good BBQs and smoked meats too!

[@Tyler-vy4fg]

Americans, if your watching this, just buy a Weber Kettle. Great grill that has a TON of accessories, is well made, and can be bought pretty much anywhere for a semi reasonable price.