How NOT to BBQ - Cooking with Alex Ep 3 (in the snow)

[@zachriggs6628]

I’m a bbq hobbyist here in Texas, and I’d say I’m pretty accomplished for a hobbyist backyard cook. I have to say, for the grill you were using in the temperatures and weather you were in, you didn’t do a bad job at all! It may not have been top tier or anything, but that it was even cooked all the way through and still pulled apart is a much better result than I expected at the beginning! Good job man!

[@just_alex]

Thanks Zach!

[@chasjacks9378]

Zach, that grill was not ideal and yeah winter outside it not exactly tee shirt flip flops and sitting around the smoker weather. Best brisket I ever had was in little Monaham Texas.

[@donalddarko4871]

Any tips?

[@moodymoody2013]

Regardless of how good you are, watching you attempt this in normal person way is really entertaining. Love your videos and can't get enough of them.

[@just_alex]

Thank you 😊

[@patriotnick2801]

Yea love the Alex. Would Love to see him Smash out some more fish tho ☹️ Keep up the great work Al. X

[@aliceduncan1513]

Did you just say Texans are not normal people??? hahaha I'm from Florida and don't think Texans are normal either.

[@chupachupsik95]

I love how you are so positive and thoroughly enjoy simple things like cooking pork for a long time or sliding down the hill by yourself. It's like a breath of fresh air

[@bradleightodd6478]

“If at first you don't succeed, try, try again.” Yet another thoroughly enjoyable episode, them view's are epic from up there.

[@meenakshiupadhyay]

Merry Christmas Alex! The simplicity with which you present is unparalled. Keep going.

[@baldvale5418]

Iv'e wanted to say that for age's but could never say it as good as you so thank you : )

[@scottwalker6257]

😂

[@Sean-bp6xb]

“This sits at a solid 4”! Lol. Too funny. It looked good. Smoking is something I’d like to spend some time on. Looked good. I enjoyed seeing you do it. Watching from Ontario Canada 🎉

[@paull4102]

Tip for your next BBQ alex. Make sure the BBQ has been burning at the same temp for a while consistently before you put the meat in and then monitor. Get it real hot to start with and allow it to cool to the Temp you require. Once your happy with the Temperature push all the coals to the outer edge so they are not too close to the meat. All the coals should be white to hold the heat in them while cooking

[@tedpreston4155]

As long as we're giving Alex tips, I'll add mine: when you smoke meat, you should be using the rest of the space in the grill to smoke veggies as well! Most veggies taste great smoked, and fish does as well! My favorites are any kind of pepper. You can eat the peppers with your meat, fresh out of the smoker, or you can let the smoked peppers dry out after smoking, then grind them to powder, Now you have smoked jalapeno powder that's a nice addition to lots of dishes!

[@dot10k]

Alex, Your videos are top class. You draw the viewer in with beautiful photography and editing. Your life lessons and wisdom are incredible and so educational. I watched your first video about growing food and then beekeeping …. I am slowly making my way through them all. A big thank you you for making these videos.

[@teresa9302]

Alex this video was once again so wonderful! You stated such beautiful and rarely talked about truths at the end. The things you said about getting comfortable with trying new things and failing is not often talked about and promoted these days. I homeschool our children and i will be showing them this video as part of their learning. Thank you for sharing your life so candidly with all of us! I appreciate you!

[@lockguy2652]

Houston Texas here bud. BBQ is in my blood. ❤ excellent job Alex. Remember we don’t often smoke in the snow. You did amazingly well for the environment.

[@Erinawesome17]

"ya, I approve, and that's all that matters." Truer worlds were never spoken. I just found your channel a few days ago and immediately subscribed. It's so awesome that you are doing so many cool and interesting things and it is also super amazing you have such supportive parents. You are doing so many things I wish I could do, Bee keeping, traveling in a van, growing mushrooms, foraging for food, I am however going to try to plant a better garden this year. Keep up the good work mate!

[@macksir8938]

The last part of you speaking was very deep and true great job Alex.

[@just_alex]

Thanks for watching!

[@veironik9]

This episode brings back so many happy memories from my childhood… Loved every minute of it, especially the planning/ sketching part ☺. Have a wonderful weekend and looking forward to the next recipe!

[@CLbro1]

Hey Alex. Soon I will be spending a couple months in rural Vermont and this series has really comforted me in seeing how you have adapted and how life sort of changes with this environment. Love the content!!

[@dirkvannieuwenhove]

I used to slide down glaciers in Austria just sitting on a small plastic shopping bag. Most fun I ever had 😂

[@TeeMac68]

So much respect Alex. Your attitude to taking on new things is inspiring. I've failed many times in my life but its in those moments I learned the most. There is no growth in comfort! 🤩🙏

[@clairbrett4211]

"It's a little bit bumpy though"........proceeds to hurtle down a cheese grater with just a bin bag under his arse!!!! 🤣😂 love it ❤ and definite extra points for the gherkins......my fav xx

[@RosemaryChambers]

You are an inspiration! I love your very profound comments at the end about trying and failing and trying again. Keep trying new things and sharing your successes and failures with us. Love all your videos!

[@daryls1844]

Had the same problem with the snake method with that type of coal, but better luck with the bricketts, it burned well enough along the line to grill everthing.

[@shawnwilliams1049]

Thank you for your message at the end, Alex. I really needed that. Keep doing what you love. We'll all be along for the adventure.

[@connienana1623]

Merry Christmas Alex. Love your personality and way of thinking! You are encouraging!

[@jaa7286]

Huge fan of cooking with Alex! Keep climbing 🎉

[@just_alex]

More to come in 2023!

[@mobydyson9580]

Keep going Alex! Just keep it up, we want to watch your channel for a very long time.

[@edwinmac]

Your videos are very calming. Please keep them coming. Much love from Nairobi Kenya

[@stevepettifer4896]

I love those firelighters you have there, tried looking them up and I think someone actually patented them, but sadly I can't seem to get them in the UK. I use the wood wool ones with veg wax on them and they work fine, but I just love the look of those ones!

[@El-Tel63-Terry.]

If you don't try, you will never know, great effort, Alex.

[@ameep]

That is one beautiful message at the end Alex, we must fail to learn to succeed ❤️

[@petelumley1578]

Hiya Alex, I don’t know how you make things interesting, but you do. I really enjoyed this one, and that land scape is beautiful. More like these please

[@mobydyson9580]

I cannot articulate it either. There is something about his style that is perfect. He could do a video on paint drying and I would watch it gladly.

[@malacca1951]

As usual, a very entertaining, educational and amusing video! Thanks. I loved how you said, 'Oh Dear' as you finished setting up the Nature Camera in the woods. (or was it 'Oh Deer'?!) I appreciate that a huge amount of work must go into the setting up of cameras, lighting, microphones etc. Not to mention the makeup, costumes and rehearsal!! Keep 'em coming; one day, you'll have your own series on BBC2.

[@DomDoesVideo]

Loved the speech at the end! So motivational and inspiring coming from such a simple regular guy like you Alex :)

[@TheRentVeil]

Alex, I am so pleased with your new channel.

[@JSMCalder]

I’m loving watching this trip. Entertaining and informative as are all your videos. Great work.

[@anthonygreene7984]

Good try Alex, I’d add some of your honey to that BBQ sauce and maybe even a lemon or lime. Then I’d lightly coat the pork in the sauce when cooking every hour or so (I think it could help break down the meat). Keep the remainder of it for dipping, spreading on the bread or mixing into the pork when it’s pulled.

[@liamburnes845]

Great watch as always and loved the rambling at the end 👌

[@faithinyourselfandhelp7904]

I came across you on the last video you did with your brother and followed you on this channel once you first started, great to watch and you seem a very positive person. If you are ever in Yorkshire I have a few spots for foraging and camping in your van ❤

[@PaulCapello]

Blessings from West Texas! I'm a native Brooklynyte living in Texas now, I agree the BBQ here is amazing! Safe travels brother. 🙏

[@margoburns9085]

There is a reason why BBQ season is in the summer Alex. It's easy to get and keep.a consistent temp. I love that you gave it a go though!

[@Arthunterdesign]

Alex, you are living my dream life! Just don't stop! =)

[@andig7954]

Your german is getting better and better! Keep up the good work, I really enjoy your peaceful content. We seem to have the same dream of living in a remote hut in the woods one day. Cheers mate.✌🏻 One last thing, you don't need to be self conscious about your cooking. I really enjoy the cooking parts of your videos. You know more about cooking than most young people your age.

[@Rnagy3000]

You did everything right. Having an offset smoker on a warm day is all that was missing. Cheers!

[@dannyrobinson3480]

Keep it up fella ur killng it. Found my first penny bun because of you on my local golf course. Living the dream👌

[@just_alex]

Awesome. Nice work!

[@hiseitz]

Great video! I’m no barbecue expert but try leaving the vents partially open rather than shutting them all the way. But it turned out looking pretty good. Way to go!

[@FlowingtitlesProductions]

I think I just found my new favorite Channel. I love that you do all kinds of random stuff and hobbies. I was curious if you ever thought of growing and shaping a bonsai? Love the content and can’t wait to see more of the progress on the bee keeping.

[@garrisonkuhlmann8833]

When you use tinfoil to wrap any foods, it's always shiny side on the inside , duller side to the heat source, it appears to had it the other way around. The shiny side will reflect the heat , duller side absorbs the heat.

[@TheJimcrooks800]

That was pretty good Alex. Doing things you have never done before is always risky but I think you pulled that off. Adding the bowl of moisture, wrapping the pork up in the latter stages and maintaining a low but consistent temperature are all the right things. I bet you it packed a punch in the taste stakes. Really amusing spectating on your adventure. Welcome to another day in winter paradise. By the way, the ultimate in boredom activities is reading your own wallet. Got there yet?

[@eliasnoriega3007]

“It certainly doesn’t feel like its gonna break apart just yet”😂😂

[@FishingWorlds]

Slow cooking in the winter is really hard tbh, takes loads of time and attention to make sure the que doesn't geld cold fast 😜P.s. consider adding in cards about your old videos when you are talking about an old one, drastically improves your SEO for you videos!

[@Francois_Dupont]

in my experience it is easier because the cold is slowing down the burn rate. when its summer its very easy to have the fire too hot and burn your meat in not even 10mins.

[@matthewharty6531]

Polybagging, that's what we used to do on holidays in Austria, Memories revived. Well done on the pork experiment, letting meat relax for a decent time after cooking helps btw. Loved the philosophical outlook at the end, try, try, try again and small steps still help you travel a distance.

[@2bob1985]

Failing is practicing believe me. I work with a quidroplic guy. I could not nothing techy at all. But now now I work on circuit boards lol. I was was a tree Surgeon before so practice make perfect. I love bbqing but learning too. PRACTICE MAKES PERFECT. 👍👍👍

[@robhind943]

Some tips for your next one - The pork was tough due to your dry rub of salt overnight. Salt draws moisture out the meat, so therefore it tightens up as you do briefly speak about. Instead of a dry rub of salt do a Brine to keep it moist. Also inconsistency of the differing temps can play a factor into it.

[@luke_angling]

Brilliant cooking Alex. You just have to keep trying and never give up. You did it with Carl and now you both do it separately. I wonder if you put some food down near your camera if that would bring some animals because food won't be easy for them to find in the snow so any free food might work.

[@rebeccadefiesta513]

Good food and having fun outside the best combo 🤣🥰 thanks Alex as always I'm having fun watching you.

[@rickyjessome4359]

Great video Alex. Cooking is like fishing. You weren't a pro fishermen when you first started. So one step at a time at this and before you know it you will be an amazing cook. Cheers 🍻

[@Levi_is_Smol]

German here: The German word "Gurke" is the singular form. The word that was on the glass was the plural one. "Gurken" are already a lot of pickles, so "Gurkens" would be false. Nice video, as always, though!

[@poppyseed6487]

Fair play to you for trying out everything! As for sledding, you want to look for a "Poporutscher" or "Schneerutscher" as a cheap alternative to a proper sleigh and a sophisticated alternative to a bin bag.

[@athollmcnicoll1028]

I agree with almost everyone's opinion bar the Gherkins - not a favourite of mine and prefer pickled beetroot or cabbage which adds colour variation. Thanks Alex pls continue giving us insight.

[@katerachel-boslem3153]

At least you gave it a go Alex...if you don't ever try one will never learn...keep going...your videos are so enjoyable💙

[@just_alex]

Thanks! :)

[@jeramie5669]

Keep learning and we all learn as you get along.

[@guygriffiths2787]

Not too bad for a 1st attempt. You'd be better off using charcoal Briquettes as they burn more consitently, then putting some smoke wood on top for flavour (applewood is my favourite for pork). When your pit is almost at target temp, close the inlet vent to about 90% shut then control the temp with the outlet vent. Also if you use more rub on the meat it helps to create bark. Would love to see you try to conquer a beef short rib or brisket. Great video.

[@nancyjohnson9013]

From my end it looked good enough to make my mouth water! As the others I am a BIG fan. I sure enjoy watching. So beautiful where you are now. Cheers.

[@HoneyandMe]

I've never been a BBQer. I leave that to my son in law! But, I loved watching you experiment with this hunk of pork! As kids here in Canada we used to use garbage bags to sled on! Then they brought out crazy carpets! We had a toboggan, but we had a big hill at my school and we couldn't take it to school. Crazy carpets were a big success!

[@jamesbrook16]

A regular metal tray is great for sledging. Round or rectangular, though the smaller round tray is faster as it’s smaller.

[@ruchiramunjal6061]

Great Vlog Alex !! Enjoy Your BBQ with a Beautiful Snow Covered Mountains. Happy Christmas Alex .

[@Liedragon]

I'd have rescued it by mixing some of your Oil , honey and mustard together along with a sliced onion and pan frying it to introduce some moisture back into it. I love watching your videos Alex, They're brutally honest. You remind me of a Pilot I used to live with. He was a practical man, well spoken, a geologist by trade originally. He could work anything out. But his cooking was shite. It was always a pleasure to serve him food as you knew he was grateful for it. Well done on your endeavours here. Pork isnt an easy one to get right.

[@robertborder4392]

Amazing as always. Excellent first try at pork shoulder. Careful when sledding though; I shattered a leg doing that.

[@luckyadrian100]

I never get bored by all your naration

[@Dr.ArielArik]

5:04 Think about brine, not just salting. That helps to makes it softer (and get rid of some remaining blood inside)

[@fionagrows1848]

Ah! Bin bag sledging! Always a great option when you haven’t got a sledge handy.

[@balazsczene1642]

i love your honesty mate! have fun up there!

[@Thefisherdan]

You never lose, you learn! Good effort 👍

[@just_alex]

Yup!

[@ScratchcardsWithScotty]

Absolutely loved this video today. I think Winston Churchill said it best ….. “Success is not final Failure is not fatal It is the courage to continue that counts” What I love about this channel is you have the courage to continue until you get better .. Scotty 🍀.. Ireland

[@just_alex]

Thanks. :)

[@ScratchcardsWithScotty]

@@just_alex ✊😀

[@tomwinterfishing9065]

I think he also said 'success is the ability to bound from one disaster to another, with no loss of enthusiasm' I wish I could live by this maxim, but, alas, I can be a bit of a perfectionist, so it's often all, or nothing!

[@ScratchcardsWithScotty]

@@tomwinterfishing9065 I feel your pain on this one. I shoot videos for my KZbin channel and recently I deleted videos because my perfectionist brain didn’t like what I had shot .. 🫡

[@tomwinterfishing9065]

@@ScratchcardsWithScotty I’m the opposite with my YT, I really don’t put much effort into them!🙈

[@amishjim]

Good stuff, homie. It's a learned talent, keep notes and that grill did you no favors.

[@garulusglandarius6126]

I don’t care if it wasn’t perfect, that pork looked delicious. Great job Alex 👍👍

[@ChrisITW04]

If you're looking it's not cooking... Good idea for the snake method. Works a treat every time but does require being set up very particularly. I use paprika, mustard powder, celery salt, salt, Pepper and cayenne pepper for my dry rub. Marinade it overnight and need to spray regularly with apple Juice. Check out Adam Perry Lang's recipe for pulled pork. Oh, also, for low and slow cooking it's much easier with briquettes rather than lumpwood charcoal. They burn at a lower heat for longer and at a more stable temperature.. for future reference

[@ChrisITW04]

"I've got a few hours to kill, what do I do"... Drink beer

[@DE2veteran]

Great effort dude ,it looked tasty ! Stay safe enjoy yourself!

[@wandamartin7115]

love your videos! but FYI... Texas BBQ is Brisket the typical meat used for a "Texas" BBQ.... they use all meats true. but Brisket is the meat of choice in Texas. South Carolina is always pork...but use a more mustardy sauce ( Not my Favorite)

[@ioanakkoko8960]

i know this is like 8 months too late but pro tip: if u need something to slide on snow u can use a garbage bag like u did , but u need to fill it up with something, we used hay but i guess clothes or a towel would work aswel, even snow i believe is a good filler material.

[@mikeybridges_]

Love the videos dude, watching this last night while trying to get the littlen to bed, when you fell off the bin bag she proper belly laughed and asked to see it again and again 😂😂

[@just_alex]

Haha amazing! 😂

[@jebuscruz6480]

Great good, unfortunately you had the elements working against you. Keeping constant heat while its cold and snowing out is difficult. But thats what makes cooking fun, battling the elements but also learning from them. Much love from Chicago ✌🏼.

[@REALchocochan]

I'm glad you used that piece of log at the tap, it was way too loud!

[@Raduldo]

Title of the video should be, How to wake a bear from winter slumber..

[@footdoc4235]

Good effort. It’s no easy task to make the perfect pulled pork. Take it as a compliment yours looks great for a first attempt!! May I suggest basting it with the barbecue sauce throughout the cooking process, this will introduce more moister into the meat and help with breaking down those muscle fibres. Many people claim to have the best recipe, I guess it’s all about what works best for you! Looking forward to seeing that fondue 😊

[@kamicaudill4982]

Most of the barbecue places where I live smoke their meat anywhere from 10 to 14 hours. But I do understand the temptation to cut it short. still a great video and hopefully a delicious meal for you!

[@philipheaton5729]

I've attemped this before up north in Leeds, I had the same results 😂 I need to get my self one of those posh thermometers though, looks good.

[@tomhardwicke2321]

And if you have a rucksack full of cheese it's even harder. Some of the lines you come out with are brilliant. Keep it up mate

[@just_alex]

Thanks Tom!

[@tomhardwicke2321]

@@just_alex how's it going up there

[@mphunty]

Certainly looked tasty! Lumpwood burns inconsistently compared to briquettes as each piece is different. Every BBQ is different too so it takes time to get the hang of it; great first effort!

[@just_alex]

Yeah I figured briquettes would be way better for this!

[@socalbass758]

Love your videos! You can just sit there and stare at the ceiling and I'll watch Lol!!!

[@RocketDog73]

Ha ha quality video. I remember bin bag sledging on a school ski trip in the 80’s. One of us broke their collar bone and the teachers got hauled over the coals for arranging it. It was so good back then without the health and safety constraints of today 😂 Re your bbq - you did well bearing in mind that you have a single skin bbq and were cooking outside in the snow 👍

[@ArtemVert]

Thank you friend! Your videos inspire me and help me improve my morale thank you!

[@keithlaurence7402]

You're definitely starting to show signs of going stir crazy but it's funny and not worrying.😂😂😂😂 Take care of yourself and enjoy it.

[@just_alex]

Yep, I feel like crazy too. But I like it that way :)

[@lnbfishing8856]

Loving your adventure! So cool. Great meats going on here too. Should have put apple / cherry wood to impart smokey flavour though haha. Took me two attempts to get smoked pork shoulder right. You don't lose you learn ;)

[@mjg3272]

JFYI, it's the Carolinas, esp North Carolina, that are famous for pulled & shredded pork bbq. Texas is famous for it's beef brisket bbq.

[@King_Bob_The_Third]

Seriously Alex... Who slides down a snow covered hill on a bin bag and NOT expect to wipe out? It did look like a whole lot of fun though. 🤣🤣🤣

[@catheyboocat-design7175]

Awesome Alex ❤ from Cathey, deep in the heart of Texas❤️🇺🇸❣️

[@trevorcornes1056]

Looks all exciting Alex, out and about and you’re eating well 👍👍👍

[@Badboyrich1982]

I’m sure it would of been easier in your garden in the summer:) you was fighting the elements:) good effort great vid:)

[@xIDarkSideIx]

sliding down the hill on a bin bag... 😂😂😂

[@leiaalegado4720]

enjoy your smoked pork alex ❤❤ always waiting for your funny videos enjoy your food looks so yummy merry christmass too🎄🎄🎄🎄🎄

[@Fishman5280]

Some delicious looking grub. Every video it seems like you're trying something new and different. Thanks for sharing 👍

[@DreadKyller]

It's much harder to keep a consistent temperature when the outside is so cold. The air is cooling the grill itself rapidly, and the air coming in through the vents to fuel the fire is very cold. Due to this in order to keep the temperature up the coals had to be burning very hot. This likely meant there was a massive temperature gradient in the grill. One side of the meat may have been cooking at110 and the other at 150-160 as an example so part of the pork may have overcooked and gotten dry and tough, so rotating the meat may have helped some. Having a lot of thermal mass helps a lot to even out swings in temperature. The water isn't just to keep things moist, water also has a lot of thermal mass and helps to smooth out quick fluctuations in temperature, but some people will even put massive metal blocks in as well, the grill itself, the grates the meat sits on, the coals, the water, and the meat itself are all thermal mass, pre-warming as much up as you can for a while can help ensure that if the temperature drops the metal itself can release some heat to help even out the fluctuations. I live in the northern United States, where it gets quite cold in the winters (not as cold as the mountains, but still very cold), and we use a thermal blanket on our smoker to help keep the heat in more. which helps the cooking area become a more uniform temperature. Even with more ideal conditions BBQ can require lots of attention. All things considered you did a good job, those are close to worst case conditions I can think of and you still ended up with a product that looked pretty good. It's also possible you may have started with a lower quality cut of meat, I'm unsure, for something like this having a lot of intramuscular fat is good, the fattier the meat is inside to a certain extent the more margin for error there is.