MONSTER 10KG BEEF NECK on the BBQ

[@Jeshter2000]

"It looks like the Starship Enterprise" 8:42 Roel: Numming "The Imperial March" from Star Wars

[@ikwilda]

I noticed too hahaha

[@DaGauntlett]

Awesome

[@invisiblekid99]

Argh was going to post the same thing lol

[@JesseDeya]

Me: CTRL-F "Enterprise". Thank god someone else noticed that. :)

[@iscathful4798]

Gonna start my education as a cook in september, I can't wait. You actually had a big influence on me and helped me to find my passion

[@hirolla74]

That's what we call a shoulder clod in the States. I've bought one and had to cut it in thirds to fit my 22 inch Weber; smoked each one in separate occasions. Injected first with beef broth (leftover Arbys auju is awesome) and did a snake method briquette smoke chain for 6 hours. Wrapped in foil with liquid for another 2 hours. Greatest meat I've ever smoked; great beefy flavor.

[@richardcagle5475]

FYI arbys auju is just powdered beef stock and water. Make your own and you dont have to poop weird for two days after eating their sandwiches to get your injection :)

[@gsbbq4870]

Try putting tin foil in your water pan for easier clean up. Works for me on my WSM22.

[@we1rd92]

Had lamb neck last sunday, interesting to see how huge a beef neck is in comparison :) Good to see some charcoal again, not a fan of the gas.

[@firebirdcas]

Gas = For the money, Charcoal is for the fans ;)

[@bvpyro3070]

10kg is really light for beef it’s more in veal territory

[@floschl]

Great one! Would be interesting to know if 2h more (94-96°) would make it even better and easier to pull.

[@AnonymousEngineer1919]

His channel is blowing up with subs. Well deserved!

[@SaorAlba1970]

we use beef neck for shoulder steak for making steak pies or for shoulder steak mince in Scotland ... Steak Pie is a very popular dish in Scotland as it also contains beef links (linked sausage) ..every butcher shop has their own shop made steak and sausage pies of varying sizes

[@acidicmynd]

"We elected a pope!!" made me lol

[@gregmay9097]

BEEF SHOULDER CLOD, sits above the CHUCK. If I buy a whole Chuck I split it into the upper and lower parts removing the Flat Iron Steak when doing so.

[@raphaelmarcelo5503]

The fact that I dont have to struggle converting Fahrenheit to celsius incessantly when I watch other steak vids makes the experience even better 😂

[@Forevertrue]

Thanks Roel a big cook this time. Thanks Again!

[@SmokedReb]

Love the shots of the charcoal, and the meat, and the BBQ, and the slices, and... well I love everything about this video.

[@sjakiedk8556]

Je ligt helemaal gevouwen met jullie! Pitmasters most funniest home smoking videos ever!

[@Stayschemin910]

You, Guga, & Cowboy Kent Rollins are the best chefs hands down. Anyone that may disagree, please lmk why not

[@Cliffworks]

"It looks like the Starship Enterprise" - Hums The Imperial March*

[@dres-bbq3569]

just thinking whahaha

[@littlemac9451]

15:00 That quick loud YEAH from Morrison LMAO, you could tell the poor dudes been waiting awhile

[@jerga2002]

The stall is a temperature where a certain chemical reaction happens in the proteins and fats... so the heat instead of "warming" the food is instead being converted into chemical links

[@wernerschless1000]

Kijk das noch es ne stukje vlees!😋😋😋😋top video Pitmaster X💯

[@TheTubecrap]

I think in the States, its referred to as Beef Clod or Shoulder Clod. I have seen it at Restaurant Depot. Now that I've seen it cooked, I think I'm going to pick one up sometime! :-D

[@gregmay9097]

Yes, looks like Shoulder Clod to me, which I prefer over brisket. Steven Raichlen refers to is at "The beef that Texans keep for themselves"

[@davidseaver4725]

Just want to know who eats all that amazing food. A lot of parties or food prep. Hope you give the pup lots of treats can’t wait for the weather to beak around here so I can get my smoke on. Great job going try that ASAP.

[@loplop19]

My friend I see that you never worry about dirty smoke, how is that?

[@Jet_D]

"Eating meat will make you strong. So that's why we need to BBQ." #pitmasterxgold

[@StarshipTr00per]

Fantastic. Did you have to add some charcoal and wood chunks?

[@michaelruijzendaal5518]

Finally a nice Napoleon smoker session 👍loved it

[@manfrommontreal]

You Dutch guys rock! Great stuff.

[@petermontagnon4440]

I get Bison all the time, so I will have to try this with Bison neck. I can't wait!!!! My mouth is watering just thinking about it!!! LOL

[@piotrgomoka9621]

Can anyone help in identifing the 7:23 song? Pls

[@jasonjones2239]

Denise!!! Where are you???

[@lordelectron6591]

Hey putting a fan on the side of the air flow can speed up the process

[@jasoncown]

Gotta try doing what Harry Soo does with his moisturizing sprays! Build that bark and keep it moist!

[@erwinamesz7642]

Excellent!!! I have done a beef neck twice. First time I used the BBQ-nl (Noskos) recipe and it was great!!!! But last summer I did the second try and I couldn't get the beef neck to become tender. Smoked it on my UDS for almost 12 hours (at 110C) and the internal temperature was about 94-95C and still I couldn't slice it. It was tough and even after putting it a big kettle with jus/gravy and waiting 90 minutes extra it was not edible. Worst experience ever (besides putting my heat deflector / sidewalk tile on my artificial grass lawn.......)

[@taddmaxwell8363]

You can use pineapple to tenderise your beef first

[@gerardogalindo3493]

Pitmaster where's. 🤔Denise why did you leave her out of this video🤐😢😢😢

[@jerga2002]

With such big chunk of meat wouldn't it be better to cut it in 2 or 3 to have more bark? What is the best size of meat chunk to cook?

[@johnknapp6328]

Is Beef neck same as Shoulder Clod?

[@JuanGutierrez-vm3iz]

Great job guys we cook beef neck and make a Mexican Barbacoa God bless you guys and your family

[@nave_20]

What is the red poweder you added after pepper and salt? I couldnt understand the word and couldnt find it on your recipe-list either

[@dergoolem]

Nice smoke process. Like that.

[@jayhannover922]

We use that to make ground beef. I am also a butcher

[@Tummelwupp1]

Best Burger meat ever 👍

[@alfredoperez202]

Then you would know that’s not a beef neck. It’s a knuckle. Aka sirloin tip

[@trollmaster5668]

It's the best cut You won't be disappointed

[@kenny_1990]

is that brand blond beer ? i love that beer .greets from belgium !

[@devanoosthuizen7604]

Dit lyk so lekker. Nee man. Ek kan nie voorbly om als te moet maak nie. Well done. Lekker braai.😎

[@cornevandermerwe2902]

ja tjom lyk great

[@junardburigsay7846]

Can you use banana leaves to wrap instead of paper

[@2yearsago307]

What type of gloves are you using ??

[@toofly65comealive]

i really want to know aswell

[@munenex]

300th like. I have to say that as a Catholic who is observing the lent season, the temptation is becoming more and more.

[@tychomaliepaard1165]

Brand is the best beer out there Not gonna lie

[@copsan]

I have watched hundreds of hours of bbq videos, I have cooked a lot over direct heat (charcoal mostly) and had gas bbqs. The big question is what bbq should I buy? Gut feeling is a komado Joe, but can you do a bbq system video comparing pros and cons of all the systems you use and which covers most bases for a guy who doesn't want 12 bbqs. I am an Aussie living in England with a Dutch passport (both parents Dutch) I would love to pop over for a snack with you Morris on and the team.

[@gordontalbot902]

You should try beef cheeks on the bbq. They wont be as monstrous as the beef neck but beef cheeks are melt in the mouth tender when done in a slowcooker but id love to see how they are in a bbq!!

[@maiero777]

finally a new episode!!!

[@umake3dprinting]

What is the added value of paper wrap in comparison to aluminium foil?

[@kingmuhu]

@pitmasters, wanneer valt die wel uit elkaar dan? Waar haal je zo'n groot stuk vlees? Leuk kanaal!!

[@meredithalvarez5441]

what did you wrap the beef in at 8:46

[@Deathlylollipops]

I think they call it butcher paper

[@tomchepey2999]

What was the texture and flavor compared to a brisket?

[@bigstevessmokemchokembbq8746]

Gonna do 1 for my next big cookout...thx👍😊

[@ginganuts8159]

Need more videos like this one

[@Stayschemin910]

I had a bud light to cheers w y’all 🥩🍁🤍

[@masterreidy]

Brand beer! Enjoyed many in my time in limburg!

[@falconejo]

Is your wall leaking? 10:07 two wet lines on the wall.

[@flipit27]

I just made vegetable salad and white meat on top when this video pops out. now I don't wanna eat it.

[@ΑνναβελλεΩαλσ]

❤👍Pitmaster has a sense of humour. Oh lala❤👍

[@creepysleepyunclejoey5743]

Morrison seems like a good lad keep him around great video work an production value

[@mortimergladbreath]

Lad Donald. Lad.

[@creepysleepyunclejoey5743]

@@mortimergladbreath thx

[@vanillajuice]

havent seen "beef neck" in the store here in the states...what might it be called?

[@wesleyzain9524]

J B clod I think

[@lurchamok8137]

chuck roast. But to be honest smoked brisket is way better. The fat in the chuck roast is not evenly distributed, so the fat melts but the rest is dry. Also the surface / weight ratio of the chuck roast is not ideal, because it's not flat enough. You 'll have a lot of meat in the middle without any smoke flavour or rub. Don't do it :-) . I did it.

[@lordelectron6591]

Excellent !!!

[@tydfil]

Ever thought of wearing a go pro while Marshall films, 2 different angles 1 being quers camera. Or other angles?

[@PITMASTERX]

Great idea

[@tydfil]

Thank you! :) am looking forward to the next vid. Oh and thanks for the introduction to kecip manis, its lush.

[@DonShotta24]

What’s that song near the end?

[@DonPandemoniac]

That is one massive crowd pleaser! Any vacant houses around there?

[@jb45south]

How are you cooking inside a room?

[@ingmarklaassen]

Ik krijg nu echt trek... Ga zo door!

[@SP-ij1co]

Sehr schön! 😍 🥩🔥❤️

[@SizzleBrothers]

🔥🔥🔥 nice!

[@timaging]

is there another name for beef neck? I can't find it anywhere.

[@johnw391]

Does it go by another name I can find only beef neck bones

[@carsmax]

what is Proficio powder??? couldn´t find it in internet

[@K0mma]

Looking good! Just wondering where you buy these kind of beef parts in NL

[@spatulamahn]

What gloves do you use?

[@invisiblekid99]

Jesus, cooking that thing in an offset would take a week!

[@TheEncouragingWord1]

Well I’ll be doin this one soon!

[@klientastic]

I feel that beef this large would benefit from flavored broth injection so it kinda braises from the inside out.

[@stefans2772]

Looks nice. I might just try this!

[@sandfox7775]

For all the ppl asking where Dinise is, dont wonder further. no one will tell you here what happened to her. it is an internal matter in the family after the whole thing came out between roel and dinise, and after her being chased off the property and dying in a car crash on her way home that day. RIP the rockin taster.

[@shawntl]

Your making me hungry great video

[@MrBeatboxmasta]

"You can sleep over. Don't worry about it." I'd be like: What do you mean? With this food being cooked, I'm never leaving.

[@Kenji1685]

6:27 😂 That was funny.

[@ravax694]

why 92 celsius? 92 would normally be for beef ribs with all that connective tissue no? wouldn't 70 be enough?

[@wouterbakker6427]

Love the videos man but was wondering are you dutch?

[@sienanntenihnmucke3098]

Hey pitmaster who eat‘s the hole things u cook???

[@janssen2345678]

That looks amazing! Can I come over for some leftovers?

[@ronyap65]

Best not to invite friends over if you’re cooking beef neck!! Haha... they will not wait that long 😂😂😂

[@andrewwebster13]

7:53 And for today's cook we're doing an alligator snapping turtle :-)

[@richardcagle5475]

lol i didnt see it before, but it really does look like one. Had one as a "pet" when i was a kid. Those things are vicious. Literally never didnt try to bite me. Shoulda ate the bastard, but i ended up letting him loose in the local swimming hole. I didn't like my neighbors very much

[@michaelmcdermott2070]

where can you get butcher paper that Big

[@leshopkins45]

Is that the same as hangar steak?

[@bertaxfb]

nice

[@wuchi2304]

Stable as a swiss clock !!!

[@ericwheeler1966]

BAD ASS ! !

[@koolcheeze495]

push it in make sure that it fits" i know the feeling bro

[@ura119]

Can I use chicken neck instead? )))

[@spittingoutsomecrank]

Hey master x. How do we call this cowneck in the Netherlands? (Stierennek?) And now it's time for de most common Dutch question: how much does it cost? 😋

[@ikwilda]

Ik lees FF mee

[@maxx0r050]

Ik ook

[@lubomirstofcik1001]

looks same as PROQ EXCEL :)

[@kevinp1608]

You can always tell after they have had a few bottles of beer 🍺.

[@death2pc]

Come for the food, stay for the music.................