I sort of agree.... ... By: ANR052386. on 26 Aug 07, 22:18:08 I sort of agree.... If he owns or works at a restaurant then it's probably pretty standard (or should be) I will say that I hate undercooked meat. I just never liked it. So I cook the shit out of my meat when I cook it. (at least as far as to not get it all dry and gross) but yeah, anything under well done is gross!
BTW that has to be one of the most delicious looking meals ever. I skipped lunch too! I'm in pain watching this!
great vid it ... By: Rimjob09. on 25 Aug 07, 18:06:26 great vid it teaches me good :)
mmmmmmmmmm steak ... By: punk345678. on 14 Aug 07, 22:04:52 mmmmmmmmmm steak nice vid dude
"I'm from ..., and ... By: BBQTalk. on 12 Aug 07, 12:28:46 "I'm from ..., and if you "barbacue", you just don't care about contamination."
nuff said...
You're absolutely ... By: BBQTalk. on 12 Aug 07, 12:25:04 You're absolutely correct. I had to watch my own video to see what you were talking about. I guess even when you are cautious you can still make mistakes.
Thanks for pointing that out!
I Agree with ... By: TigerWolf777. on 11 Aug 07, 17:22:05 I Agree with Hegemony. I'm from Texas, and if you barbacue, you just don't care about contamination. It's Important, but not to the point that you take it. Sorry BBQTalk
Congrats on your ... By: BBQTalk. on 08 Aug 07, 11:13:49 Congrats on your food level 2. Hopefully 3 does you more of a service. You really need more schooling in food borne illness and how safe handling lowers risks of contamination.
If I handle the steak with an ungloved hand and then touch the handle of the BBQ, would I not transfer bacteria to the handle? The answer is yes. Call it fear if you want, I call it educated food service personnel.
Hopefully you only cook at home!
What else are you ... By: hegemony888. on 08 Aug 07, 03:00:21 What else are you going to contaminate? I have food level 2 and your fear of food does everyone a disservice.
and your point is.. ... By: BBQTalk. on 08 Aug 07, 00:20:58 and your point is...???
cross contamination ... By: hegemony888. on 07 Aug 07, 22:31:56 cross contamination? your cooking two steaks!
o man, while this ... By: Reviews4anyone. on 22 Jul 07, 06:35:11 o man, while this video was playing i was starving!! hahah i will try to do that steak tomorrow
my nigger! ... By: a1dukester. on 06 Jul 07, 12:00:28 my nigger! excellent video. i so want your ribeye and shrooms. u r so right bout criminis! and your seasoning was spot on. yum yum. dude - nice
That looks ... By: ascheepe. on 02 Jul 07, 21:32:06 That looks fantastic! I bet it tasted great.
Pay atention
Hard ... By: curlyMcwhirly. on 18 Jun 07, 05:06:26 Pay atention
Hard Wood rocks Oak prefered
Hey Chef
Try a ... By: curlyMcwhirly. on 18 Jun 07, 04:52:31 Hey Chef
Try a little pressed garlic and a little olive oil before you grill and pass on garlic butter. Try a little steak seasoning Mc cormicks makes a good one but not too much. I get pats on the back all the time. If your brave splash a little vermouth right when take them off the grill. Ita a Palm Springs favorite
GREAT, By: Coleuropean. on 08 Jun 07, 12:54:14 GREAT,
Awesome Channel! ... By: TheBoxingGuru. on 31 May 07, 02:02:07 Awesome Channel! I'm glad I found you. LOVE TO GRILL EVERY WEEKEND, and I'll be viewing OFTEN. thanks!!
Put salt on it ... By: pkrska. on 27 May 07, 19:47:00 Put salt on it after cooking so it doesn't dry up the meat. Salt makes all the juices come out. And if all the juices come out while cooking, it dries up the meat.
HATS OFF TO THE ... By: qone1200. on 27 May 07, 05:32:56 HATS OFF TO THE CHEF!!! BRAVO!!
Oh man, I'm hungry ... By: arodin. on 15 May 07, 02:19:51 Oh man, I'm hungry now. I can almost smell it.
actually, I take ... By: duitar. on 12 May 07, 23:53:18 actually, I take that back , your fire is bitchin hot now that I watched it all the way through..
oh and your fire ... By: duitar. on 12 May 07, 23:51:31 oh and your fire didn't seem hot enough either.. Forgot to add that...
Wrong ! Wrong! ... By: duitar. on 12 May 07, 23:48:57 Wrong ! Wrong! Wrong! .. Overcooked and not charred enough. Never Ever take off the hot fire and move them aside as you did. Overall, the steaks look delicious. I recommend not using that Dura-Flame pre-soaked shit. Try using regular charcoal with mesquite chips.
what accent? By: mmdghr. on 11 May 07, 23:24:52 what accent?
great vid m8 By: Rimjob09. on 25 Aug 07, 02:17:42 great vid m8
You need to do a ... By: monkeytacobellgrande. on 17 Aug 07, 01:36:47 You need to do a video on BBQing the barking dog next door!
If you want to make ... By: hankcampbell. on 16 Aug 07, 13:20:04 If you want to make them Real Tender, Soak in Apple Juice for 4 to 6 Hours before applying the Rub.
WOW. He combined ... By: slickcross. on 27 Jul 07, 17:00:18 WOW. He combined hickory and cherry's. Thats cool. MAN THAT LOOKS GOOD!!!!
what i dont get, is ... By: Reviews4anyone. on 22 Jul 07, 07:22:15 what i dont get, is that some people before they put the meat on the BBQ, they boil it and then grill it... its strange :S
The 3-2-1 method ... By: mistinthemorning. on 13 Jul 07, 18:28:48 The 3-2-1 method works better at a lower temp than what your cooking. Maybe 3-1.5- .45. Great smokering though.
electric smoker...? ... By: job1181. on 12 Jul 07, 06:27:55 electric smoker...? That's just BBQ blasphemy!
well that was ... By: StewMeat. on 10 Jul 07, 19:44:56 well that was almost ok except for that part where he adds liquid and wraps them in foil. All that does is steam the ribs and is cheating. Just let them ride at 200-225 for 4 1/2-5 hours hours and they will be tender and juicy as hell.
I followed your ... By: lylesg. on 08 Jul 07, 00:23:56 I followed your recipe and mine turned out as good as your's looks. Like you, it's hard to talk with my mouth watering so much just thinking about tasting those ribs. The dog wasn't bad either.
Exactly, when you ... By: Tusc9969. on 07 Jul 07, 19:32:38 Exactly, when you boil your ribs...all that natural flavor and ingredients goes into the liquid which ends up becoming stock or broth. If You want your ribs tender or soften.. cook them at low heat for several hours no need to boil.
Well you are ... By: BBQGUIDE. on 07 Jul 07, 12:34:39 Well you are softening them up by boiling out the fat actually. If yo uhave no fat you have no flavor. Tell you what.. search google with the words NEVER BOIL RIBS and you'll see what I'm talking about.
How come? I've ... By: Fire4FX. on 07 Jul 07, 04:52:05 How come? I've boiled ribs in the past to soften them up before grilling.
is it freaking ... By: instantjizz. on 06 Jul 07, 00:18:15 is it freaking snowing. mai god bbq in the winter sounds so good.
Did I miss the ... By: BBQGUIDE. on 13 Jun 07, 03:26:33 Did I miss the parboil part? NEVER BOIL RIBS! :-)
LOL, seriously, ... By: urbansmooth. on 28 May 07, 01:34:05 LOL, seriously, shoot that dog, lol! Throw him on there.
Charcoal only way ... By: Marty718. on 16 May 07, 02:39:21 Charcoal only way lie your style Im Hungry now
Its 2 in the ... By: hoarhaykoobas. on 15 May 07, 06:10:48 Its 2 in the morning
i'm so hungry.
So hungry, jeez.
great show the ... By: mmdghr. on 11 May 07, 23:21:58 great show the ribbs looked awsome!!!i par boil then smoke then sauce on the grill is that wrong ??
hahaha loved the ... By: keir150. on 10 May 07, 15:35:41 hahaha loved the comment on the dog;P those ribs look damn good!
Designed it but had ... By: DaveLobeck. on 06 Mar 07, 18:41:22 Designed it but had someone else build it.
Not sure why my ... By: BBQTalk. on 06 Mar 07, 15:55:34 Not sure why my reply wouldn't show up. Hopefully it works this time. Anyway, thanks for replying. The link to the picture in my response is my favorite bbq, but it needs a lot of attention, hourly and sometimes on the 1/2 hour...but it produces the best ribs of any cooker. I agree with you Dave, it is fun having to control fire yourself. Your setup is fantastic! Did you design and build?
Hey! No blocking ... By: DaveLobeck. on 06 Mar 07, 15:04:41 Hey! No blocking here. I am not questioning the quality of your BBQ rig. In fact, I know they are pretty much fool proof. I just prefer doing the old fashioned way where you cook the hickory down, transfer the coals each hour, and generally tend to it. that's what I meant by your rig being a "cop out." I'll post my video that shows my set up.
DaveLobeck, it ... By: BBQTalk. on 06 Mar 07, 01:19:29 DaveLobeck, it appears as though you posted a comment and then blocked any response from me.
Here is my reply:
I don't know about that. I cook on a variety of cookers, wood, charcoal, pellet, gas, combos etc. and all of my bbq turns out great. I have even managed a few "walks" in all 4 competition categories.
If you have a problem with a certain type of bbq, most times it's the cook and not the cooker. Thanks for watching!.
Thank you! By: BBQTalk. on 06 Mar 07, 00:37:44 Thank you!
We ask your mom By: TIMWISDOM. on 23 Nov 08, 18:04:37 We ask your mom
How do you judge ... By: novicecook. on 24 Oct 08, 02:49:35 How do you judge the serving size per person, in terms of weight?
Wow, that looks ... By: novicecook. on 24 Oct 08, 02:48:44 Wow, that looks delicious. You make it look so easy that I now have to get a smoker and try this. If I come anywhere near that I will be ecstatic.
I always try to ... By: GTOJudge68. on 05 Sep 08, 19:55:51 I always try to have the butcher leave about 1/4 inch of fat but it's getting difficult to find a supermarket that can do this. They usually get Boston Butts pre-cut.
No, I just use ... By: BBQTalk. on 07 Aug 08, 12:09:43 No, I just use mustard to hold the seasonings on. My wife hates mustard and cannot taste it at the end of the cook...I really dont think it would do anything as far as flavor.
Have you ever used ... By: david12588. on 07 Aug 08, 11:48:29 Have you ever used just mustard for seasoning?
Hey Guy, I would ... By: GrillnBarrel. on 05 Aug 08, 21:03:08 Hey Guy, I would just invite you to view the "GrillnBarrel" be sure to watch all of film to see the Chicken-Ribs-Butts at the end...Major
i know this sounds ... By: RxBandits9. on 12 Jul 08, 23:59:54 i know this sounds dumb, but how do you re-heat your pulled pork when its time to eat?
hands down the most ... By: allterrainwarrior. on 30 May 08, 21:35:24 hands down the most informational vid on smoking. Im new to this and this is fun. Good job man!!
Very cool, nice to ... By: kza7. on 23 May 08, 18:17:22 Very cool, nice to vids like this on the tube. envious from Alabama.
God I love my Weber ... By: bm5447. on 28 Apr 08, 18:54:05 God I love my Weber Smokey Mountain. Great idea standing the shoulders up like that. The most I have done is 2 at a time, one on each rack. Do you use briquettes or lump charcoal and did you mop em at all througout the cookin process?
dude, its good to ... By: mikeh1293. on 26 Apr 08, 22:30:37 dude, its good to see a canuck doing real bbq. Question....does the electric smoker help regulate the temp throughout the time its smoking ? what i mean is.... is it a wee bit easier to control the temp at a particular degree as opposed to the choochoo train style firebox off smoker? any help would be appreciated. thx
Check out my video ... By: capita45. on 15 Mar 08, 07:07:34 Check out my video if you really want to see smoking. Ever heard of a BARREL SMOKER???? Cheap and effective. check my video out.
Good lord. I just ... By: chordsy. on 14 Mar 08, 05:32:35 Good lord. I just spent the last half hour looking up porn and this is the sexiest thing I've seen yet. MMm mm!
This was great, ... By: higgrobot. on 18 Feb 08, 12:22:00 This was great, thanks
BUBBA Q You Da man! By: probbq. on 26 Jan 08, 11:22:52 BUBBA Q You Da man!
great job on the PP By: wittdogd. on 24 Dec 07, 19:07:36 great job on the PP
he uses a probe ... By: dawg1157. on 01 Dec 07, 07:58:29 he uses a probe thermometer, probably a wireless remote model so he can go in his house while the smoker is running. the sweet potatoe i think, is used to keep the probe of the thermo level and away from any metal, like a makeshift stand.
I find the butts ... By: dizzythorsten. on 27 Oct 07, 10:23:08 I find the butts tend to blacken too much,when a steel smoker is used. Now I use only ceramic smokers, the color is deep red instead of burnt black at the end.
Good but dave is ... By: bradbaxter7. on 03 Oct 07, 16:02:06 Good but dave is still the king
"In ... By: HEYPIG. on 25 Aug 07, 06:49:35 "In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, Boston butt is called that almost everywhere in the US,... except in Boston.
why do they call ... By: davemchiu. on 20 Jul 07, 12:33:40 why do they call pork butts if the meat comes from the shoulder or the leg? Is it the fat content? Looks great for cooking though
I'm hooked. I ... By: lylesg. on 08 Jul 07, 20:48:07 I'm hooked. I built my own smoker last year and am having lots of fun with it and your recipes are the best so far. I'm headed to bbqtalk. Thanks!
probably the best ... By: deweys. on 07 Jul 07, 14:15:03 probably the best smoking/BBQ video I've ever seen on youtube! Well done sir.
What type of ... By: powerbomb51. on 27 Jun 07, 04:09:04 What type of thermometer do you use? Do you keep the temp of the meat and the temp at the level of the grill? Can you explain about the sweet potato?
Today's Menu:
BBQ'd Steak, Roasted Potato Wedges, Crimini Mushrooms.
BBQTalk.ca shows you how easy it is to BBQ. Visit Canada's Largest, Most Active BBQ Forum...BBQTalk.ca
I sort of agree.... ... By: ANR052386. on 26 Aug 07, 22:18:08 I sort of agree.... If he owns or works at a restaurant then it's probably pretty standard (or should be) I will say that I hate undercooked meat. I just never liked it. So I cook the shit out of my meat when I cook it. (at least as far as to not get it all dry and gross) but yeah, anything under well done is gross!
BTW that has to be one of the most delicious looking meals ever. I skipped lunch too! I'm in pain watching this!
great vid it ... By: Rimjob09. on 25 Aug 07, 18:06:26 great vid it teaches me good :)
mmmmmmmmmm steak ... By: punk345678. on 14 Aug 07, 22:04:52 mmmmmmmmmm steak nice vid dude
"I'm from ..., and ... By: BBQTalk. on 12 Aug 07, 12:28:46 "I'm from ..., and if you "barbacue", you just don't care about contamination."
nuff said...
You're absolutely ... By: BBQTalk. on 12 Aug 07, 12:25:04 You're absolutely correct. I had to watch my own video to see what you were talking about. I guess even when you are cautious you can still make mistakes.
Thanks for pointing that out!
I Agree with ... By: TigerWolf777. on 11 Aug 07, 17:22:05 I Agree with Hegemony. I'm from Texas, and if you barbacue, you just don't care about contamination. It's Important, but not to the point that you take it. Sorry BBQTalk
Congrats on your ... By: BBQTalk. on 08 Aug 07, 11:13:49 Congrats on your food level 2. Hopefully 3 does you more of a service. You really need more schooling in food borne illness and how safe handling lowers risks of contamination.
If I handle the steak with an ungloved hand and then touch the handle of the BBQ, would I not transfer bacteria to the handle? The answer is yes. Call it fear if you want, I call it educated food service personnel.
Hopefully you only cook at home!
What else are you ... By: hegemony888. on 08 Aug 07, 03:00:21 What else are you going to contaminate? I have food level 2 and your fear of food does everyone a disservice.
and your point is.. ... By: BBQTalk. on 08 Aug 07, 00:20:58 and your point is...???
cross contamination ... By: hegemony888. on 07 Aug 07, 22:31:56 cross contamination? your cooking two steaks!
o man, while this ... By: Reviews4anyone. on 22 Jul 07, 06:35:11 o man, while this video was playing i was starving!! hahah i will try to do that steak tomorrow
my nigger! ... By: a1dukester. on 06 Jul 07, 12:00:28 my nigger! excellent video. i so want your ribeye and shrooms. u r so right bout criminis! and your seasoning was spot on. yum yum. dude - nice
That looks ... By: ascheepe. on 02 Jul 07, 21:32:06 That looks fantastic! I bet it tasted great.
Pay atention
Hard ... By: curlyMcwhirly. on 18 Jun 07, 05:06:26 Pay atention
Hard Wood rocks Oak prefered
Hey Chef
Try a ... By: curlyMcwhirly. on 18 Jun 07, 04:52:31 Hey Chef
Try a little pressed garlic and a little olive oil before you grill and pass on garlic butter. Try a little steak seasoning Mc cormicks makes a good one but not too much. I get pats on the back all the time. If your brave splash a little vermouth right when take them off the grill. Ita a Palm Springs favorite
GREAT, By: Coleuropean. on 08 Jun 07, 12:54:14 GREAT,
Awesome Channel! ... By: TheBoxingGuru. on 31 May 07, 02:02:07 Awesome Channel! I'm glad I found you. LOVE TO GRILL EVERY WEEKEND, and I'll be viewing OFTEN. thanks!!
Put salt on it ... By: pkrska. on 27 May 07, 19:47:00 Put salt on it after cooking so it doesn't dry up the meat. Salt makes all the juices come out. And if all the juices come out while cooking, it dries up the meat.
HATS OFF TO THE ... By: qone1200. on 27 May 07, 05:32:56 HATS OFF TO THE CHEF!!! BRAVO!!
Oh man, I'm hungry ... By: arodin. on 15 May 07, 02:19:51 Oh man, I'm hungry now. I can almost smell it.
actually, I take ... By: duitar. on 12 May 07, 23:53:18 actually, I take that back , your fire is bitchin hot now that I watched it all the way through..
oh and your fire ... By: duitar. on 12 May 07, 23:51:31 oh and your fire didn't seem hot enough either.. Forgot to add that...
Wrong ! Wrong! ... By: duitar. on 12 May 07, 23:48:57 Wrong ! Wrong! Wrong! .. Overcooked and not charred enough. Never Ever take off the hot fire and move them aside as you did. Overall, the steaks look delicious. I recommend not using that Dura-Flame pre-soaked shit. Try using regular charcoal with mesquite chips.
what accent? By: mmdghr. on 11 May 07, 23:24:52 what accent?
Great post there, ... By: phoenix1916. on 01 Dec 08, 19:35:12 Great post there, very informative im gonna try that on pheasant!!
good stuff. ... By: HerbyN. on 19 Nov 08, 21:55:56 good stuff. stumbled upon this guy by accident and i think he's top notch...
hehehehe hungry for ... By: petethebastard. on 16 Sep 08, 11:59:19 hehehehe hungry for a hot bird! LOL...
preferably with garlic butter and spatchcocked!
Your channel makes ... By: djgazmic. on 07 Aug 08, 01:19:05 Your channel makes me seriously hungry mate lol. thanks for sharing and keep posting!
-Gary
Wow, I was ... By: Cimberly5. on 09 May 08, 04:20:48 Wow, I was completely enthralled over the whole recipe, but when I saw you flop that slab of bacon on the pan, That really grabbed attention. What a combo! Great job, Chef! I will definately try this!
Tell me what you ... By: fabz007g116. on 07 Apr 08, 02:11:44 Tell me what you want to do....
_greattimez.com_
The only hassle is ... By: BBQTalk. on 01 Feb 08, 16:26:12 The only hassle is cutting out the backbone, which (with good scissors) takes about 1 minute.
You can certainly do it with halves, but you'll pay more to have them do it.
This is interesting ... By: jpk3766. on 01 Feb 08, 15:35:14 This is interesting, but could someone explain if there is any advantage of spatchcocking instead of buying chicken halves? Just buying halves seems like a lot less hassle.
Great. thanks for ... By: mijpa. on 16 Dec 07, 00:02:55 Great. thanks for the info and the top secret sauce. I assume i baste the last 10 minutes with the sauce write over the bacon. I can eat the bacon when done? with the sauce on it?
You can cook ... By: BBQTalk. on 15 Dec 07, 21:20:42 You can cook indirect, however I cooked this one direct as I like the skin better at the higher temp. The sauce in this video is double top secret : )...but I will share this; try 1 cup of Kraft Original BBQ Sauce mixed with 1/4 cup honey.Baste both sides last 10-12 minutes of the cook!
Enjoy and Thanks for watching!
Looks good. I am ... By: mijpa. on 15 Dec 07, 16:11:47 Looks good. I am going to try it today. 2 questions :
Are the birds cooked on indirest heat?
Never showed how to make the sauce?
i'll try it and let ... By: dawg1157. on 24 Nov 07, 07:29:52 i'll try it and let you know how it turns out! thanks for the vid.
I haven't done one ... By: BBQTalk. on 23 Nov 07, 13:10:31 I haven't done one but I don't see why you couldn't. I would think it would turn out great.
could you ' ... By: dawg1157. on 23 Nov 07, 13:01:47 could you 'spatchcock and butterfly' duck and cook it the same way?
looking good! makes ... By: saltcar8. on 14 Aug 07, 16:06:24 looking good! makes me hungry
I can see it going ... By: amgprs. on 10 Aug 07, 13:29:22 I can see it going with all types of BOOZE
Good as always. ... By: salpi23. on 30 Jul 07, 22:04:36 Good as always. Thanks for the advice, and tips.
Are you serving ... By: pridetv. on 22 Jun 07, 04:03:17 Are you serving with the bacon on? Was in direct or indirect cooking. i really appreciate your videos. I am new to the smoking gig.
You are one hell of ... By: Darlil. on 14 Jun 07, 13:55:19 You are one hell of a cook!! Thank you for these videos.
Thanks for the ... By: BBQTalk. on 11 Jun 07, 22:34:36 Thanks for the comment. What are you talking about?
I assume its ... By: atcnick. on 07 Jun 07, 03:45:21 I assume its indirect heat?
I can imagine you ... By: kiropoldoro. on 27 May 07, 02:39:16 I can imagine you giving a chicken CPR,.. "crack the bones!" ))
mmmmmm bacon!!! By: mmdghr. on 11 May 07, 23:35:50 mmmmmm bacon!!!
nice sharp knife :-) By: dizzythorsten. on 01 May 07, 04:00:27 nice sharp knife :-)
ummm..that was ... By: squillahtima. on 20 Apr 07, 00:18:14 ummm..that was interesting...must give it a try.
how come you dont ... By: bigbubba8888. on 29 Nov 08, 20:26:57 how come you dont use whole milk like some brat recipe call for
we need 20 lbs of ... By: BarbecueWeb. on 14 Sep 08, 18:45:02 we need 20 lbs of your homemade....we'll supply the becks.... 5 star vid for sure, thanks harvey
Weil manche ... By: Bananenbieger23. on 17 Aug 08, 17:03:59 Weil manche deutsche worte auch im englischen vorkommen. Bratwurst, Ruchsack, Kindergarten...
Wir haben ja auch englische Wörter in unserem Sprachgebrauch.
cottage roll is ... By: LivingBudget. on 04 Aug 08, 03:04:54 cottage roll is soooo good!!
"Bratwurst" habt ... By: 88WarlordOdin88. on 23 Jul 08, 23:11:36 "Bratwurst" habt ihr kein eigenes wort dafür? warum nennt ihr das ding nich naziwurst? ihr seid doch immer so fantasievoll^^
Is that all the ... By: KidKabala. on 23 Jun 08, 15:33:42 Is that all the sausages you made out of that big piece of meat?
try the garlic ... By: 1hackerwannabe. on 07 May 08, 08:59:24 try the garlic flavored they're great
Look like they'll ... By: alchemist889. on 08 Apr 08, 06:21:35 Look like they'll be delicious. Makes me wish I had a grill.
by the way. do u ... By: kukujiaoo. on 18 Mar 08, 16:46:57 by the way. do u got any video of how to prepare the casing from its raw form.(Like straight from the intestines, cleaned and cure till it become the sausage casing) thanks alot it will be a great help..
der sagt nich ... By: DerDoener08. on 14 Mar 08, 18:38:52 der sagt nich bratwurst [broutwurscht] sondernn [brätwürst]
ahh lol wie der ... By: Mellyyyyyyyyyy. on 28 Jan 08, 14:34:07 ahh lol wie der bratwurst sagt xD zu geil
sheep or hog ... By: BBQTalk. on 21 Jan 08, 00:30:50 sheep or hog intestines : )
wut are the casings ... By: scoutcube1. on 21 Jan 08, 00:18:29 wut are the casings made of?
mmm brats one of my ... By: flyjum. on 11 Jan 08, 04:05:49 mmm brats one of my fav foods anything bbq or grilled is so good. Best served with a good mustard on a good roll. I boil it for 10 mins or so in beer then grill till slighty crisp. makes it so juciy and good.
Meat for the mass. ... By: overoffstudios. on 08 Jan 08, 23:56:17 Meat for the mass. Good times
since we eat every ... By: erikudesu1. on 08 Jan 08, 12:34:15 since we eat every day maybe we should spend more time preparing good food instead of f*****g aroud with BS
brokoli99! What do ... By: Mann1979HH. on 02 Jan 08, 19:34:30 brokoli99! What do YOU normally eat?
"Cure" is used in ... By: BBQTalk. on 02 Dec 07, 13:56:54 "Cure" is used in sausage meat to inhibit the growth of food poisoning and spoilage microorganisms, especially the bacteria that causes botulism, in case cured meat is mishandled and stored at temperatures above 40F.
Google Morton Tenderquick for more info. Thanks for watching!
I love food but ... By: ChipZilla69. on 29 Nov 07, 17:46:44 I love food but that's a hella lot of work for a sausage dude.
u americans are ... By: brokoli99. on 29 Nov 07, 17:39:39 u americans are dumb!!
u think u know how to eat god???
GO TO MCDONALDS SHITTBAGS AND STUFF UR FACE WITH SOME CRAP. u all suck u fucking fat nation.
shit eaters. FUCK U ALL!!! im out
animal intestines.. ... By: icandaze. on 12 Nov 07, 14:19:31 animal intestines...sounds delicious hehe... i eat chitterlings so i guess it's not that gross...thanks for the answer!!!
You have a choice ... By: BBQTalk. on 12 Nov 07, 11:54:40 You have a choice of synthetic casing (man made) or animal (washed and sterilzed animal intestines)... I used the real deal as the synthetic bite through is not as easy.
what is the casing ... By: icandaze. on 12 Nov 07, 00:11:15 what is the casing made of?
lol hell yea By: A69GOLDHAWK. on 28 Oct 07, 11:48:19 lol hell yea
I really enjoyed ... By: laryli2. on 24 Sep 08, 21:54:57 I really enjoyed watching your video even though I've done this...I've got a Traeger and they are the BEST!
Hey, I've watched ... By: mchinsky. on 03 Aug 08, 01:31:03 Hey, I've watched most of your videos. You do some of the best on the internet. Both great recipes, great techniques and great personality. Since I am a fairly new 07E owner, you doing alot on the Traeger makes me a little biased...
Awesome job again, and thanks, much appreciated!
your the man By: kza7. on 23 May 08, 18:35:41 your the man
Man, I can't wait ... By: anonymoar. on 10 Feb 08, 18:25:07 Man, I can't wait to try this at home! Great video.
Well thanks By: KUTHADULLA. on 01 Dec 07, 21:41:51 Well thanks
You're right, that ... By: BBQTalk. on 30 Nov 07, 01:46:21 You're right, that would be excellent!
thats a great ... By: KUTHADULLA. on 30 Nov 07, 01:07:43 thats a great sandwich but if u use ceaser salad dressing which would be used as a dipping sauce
Great job Harvey. ... By: cheechisme. on 01 Oct 07, 13:29:45 Great job Harvey. Thanks for taking the time to share this with everyone
Tracy
how do i get you to ... By: moscowremix. on 26 Sep 07, 01:52:50 how do i get you to cater for me?
Great job, Bubbaq! ... By: swibirun. on 22 Sep 07, 21:56:07 Great job, Bubbaq! I had quit doing beer can chicken for spatching, but I see how this could easily be adapted for a spatched chicken just as well. Thanks for taking the time to produce this!
Yummmmy By: atruckerswife. on 21 Sep 07, 23:43:05 Yummmmy
yumm!!! By: mmdghr. on 21 Sep 07, 23:03:22 yumm!!!
Whooooboy ... that ... By: chezbomba. on 21 Sep 07, 14:40:33 Whooooboy ... that do look good, mah frien ~ nice job!
Short and quick tip from BBQTalk.ca on how to prep ribs for the BBQ. If you have never had ribs with the membrane removed then this is the video for you.
Goos stuff mate. ... By: rkivemedia. on 15 Jun 08, 02:57:17 Goos stuff mate. BBQ 101 stuff.
Any one who bbqs on ... By: phylor5333. on 22 May 08, 04:08:23 Any one who bbqs on the regular knows this so I guess what im saying is leave the cooking to the pros LOL
1.99/lbs is a great price for baby backs I would get a few racks and freeze them!!!
Good to know! By: samurai1833. on 17 Feb 08, 23:54:43 Good to know!
i love you By: fingerlickers. on 16 Sep 07, 00:28:47 i love you
These videos are ... By: urbansmooth. on 28 May 07, 01:46:19 These videos are great~ Thanks for your high interest in the best cuts of meats!
Thank you for using ... By: graphxman. on 23 Apr 07, 17:28:48 Thank you for using gloves and practicing clean cooking techniques. Not too many people practice it on their videos and people think it's ok to touch raw meat then wipe your nose, then cut vegetables. I am impressed.
Far too many people ... By: Vathik. on 24 Feb 07, 22:07:27 Far too many people skip this step. It makes a world of difference!
Thanks for the ... By: BarbecueWeb. on 24 Feb 07, 19:42:01 Thanks for the close-up look on how it's done!
man, you are an ... By: jws54. on 07 Oct 08, 01:57:19 man, you are an artist. I'd sure like to be at one of your BBQ's
that was disgusting ... By: hadimajzoub. on 17 Sep 08, 11:15:49 that was disgusting:S
maple leaf meats ... By: cardiacmetronome. on 31 Aug 08, 18:38:51 maple leaf meats had a big recall cause people are dying of lysteriosis poisoning
DON'T call this ... By: kitesurfer85. on 27 Aug 08, 14:40:09 DON'T call this shit "bologna" please...
this is not an ... By: turbolover07. on 23 Aug 08, 09:59:46 this is not an Original Bologna, i'm italian and this is a simply ham! search for " vera Mortadella di Bologna "
sorry im scottish ... By: HunterCG. on 26 Jul 08, 20:05:24 sorry im scottish so wot is bologna?
LOL your grill is ... By: OddityX. on 15 Jul 08, 19:20:57 LOL your grill is alive D:
That asparagus ... By: redsummers. on 19 Jun 08, 17:11:40 That asparagus looks delicious!
looks good, Bologna ... By: chuck050382. on 19 Jun 08, 12:07:48 looks good, Bologna is going on the grocery list for his weekend's smoke
Looks awesome! I'm ... By: scottydaq. on 19 Jun 08, 08:59:46 Looks awesome! I'm gunna give that a try!
I know its not cooking video, but one off topic video is refreshing...well, maybe not so refreshing in this case.
Wasn't really trying nor wanting to catch one of these...
Didn't spend alot of time editing this one but it still turned out pretty good.
Anyone actually ever eat one of these : )
I love americanos. ... By: deterpeter. on 01 Oct 08, 14:45:52 I love americanos. Thanks, it was really funny.
Wtf. Why catch and ... By: Superwondermanhyper. on 30 Sep 08, 07:57:53 Wtf. Why catch and release?
Honestly I don't know much about skunks but usually if wildlife causes harm catch and release wont do any good.
And I respect wildlife very much, if some hippie reading this is worried......or what ever.....
ive never been ... By: asus3571. on 31 Aug 08, 15:57:59 ive never been sprayed but the faint smell of a dead scunk really brings back memories smells kinda good great buzz also
Love the sound ... By: atcnick. on 21 May 08, 13:34:00 Love the sound effects!!
Funny as heck!!! By: DivaBBQ. on 21 May 08, 01:01:03 Funny as heck!!!
that was very nice ... By: mmdghr. on 20 May 08, 22:00:06 that was very nice of you !!!!!!!
good stuff. By: koolmac68. on 20 May 08, 16:07:22 good stuff.
Good catch and ... By: Ronbeaux50. on 20 May 08, 00:30:23 Good catch and release!
Loved it
I am about to smoke ... By: Iam1uglyguy. on 20 May 08, 00:14:49 I am about to smoke for the first time ever, I dont think I will try skunk however...I am going to try the Boston Butt. Thanks your vids have helped.
wow how did you get ... By: theuchiha1. on 20 May 08, 00:10:20 wow how did you get those traps to work?
A video to introduce BBQ competitors to the great little town with a big heart, Merlin Ontario. Merlin is hosting the Ontario BBQ Championship Series August 24-26, 2007
May have to adjust the volume in the field...
Links will be posted Monday.
I really, really had fun with this one.
wooo hoooo. cant ... By: jasonrees. on 22 Aug 07, 18:42:37 wooo hoooo. cant wait to bbq there!
As one of the ... By: lazairlll. on 17 Aug 07, 18:04:24 As one of the judges, I thank you for the tour!
Well done Chicken ... By: DivaBBQ. on 06 Aug 07, 02:06:09 Well done Chicken Man.
Funny as heck.
Thank you for pointing out the important stops in Merlin.
Thats Eric ... By: BruceWeeks. on 23 Aug 07, 13:50:05 Thats Eric Weissburg on the banjo from the Deliverance Soundtrack. I used the same one on Possum King
awsome tune!!!!! By: mmdghr. on 03 Jun 07, 12:31:06 awsome tune!!!!!
Great video as is ... By: KernelPanic2. on 21 Apr 07, 19:51:50 Great video as is all your "How To Videos"
Just want to say that with the music being from the movie "Deliverance", I'm glad you did not use pork.
:) Looking forward to meeting you and the rest of the BBQers at the cookoffs. Take care
Sorry for the " ... By: ezaricos. on 21 Nov 07, 03:32:37 Sorry for the "listo chao". If got mixed from a conversation.
The water, being ... By: ezaricos. on 21 Nov 07, 03:31:14 The water, being heavier than the oil, sinks to the bottom where it instantly becomes superheated. The explosive force of the steam blows the burning oil up and out. On the open field, it became a thirty foot high fireball that resembled a nuclear blast. Inside the confines of a kitchen, the fire ball Hits the ceiling and fills the entire listo chao
room. Also, do not throw sugar or flour on a grease fire. One cup creates the explosive force of two sticks of dynamite.
At a Fire Fighting ... By: ezaricos. on 21 Nov 07, 03:30:51 At a Fire Fighting Training school they would demonstrate this with a deep fat fryer set on the fire field. An instructor would don a fire suit and using an 8 oz cup at the end of a 10 foot pole toss water onto the grease fire. The results got the attention of the students.
![\"How-To\" BBQ BabyBack Ribs](http://img.youtube.com/vi/e8OPHPdxodY/2.jpg "\\"How-To\\" BBQ BabyBack Ribs")
![\"How-To\" - Smoke a Pork Butt- Pulled Pork](http://img.youtube.com/vi/CFO3TJ27m6w/2.jpg "\\"How-To\\" - Smoke a Pork Butt- Pulled Pork")
![\"How-To\" BBQ Spatchcock Chicken](http://img.youtube.com/vi/wGQr8xmxRT0/2.jpg "\\"How-To\\" BBQ Spatchcock Chicken")
![\"How-To\" - Homemade Bratwurst Sausage](http://img.youtube.com/vi/k0QM7GtRvPU/2.jpg "\\"How-To\\" - Homemade Bratwurst Sausage")
![\"How-To\" - Remove Rib Membrane](http://img.youtube.com/vi/A9plB5BYhj8/2.jpg "\\"How-To\\" - Remove Rib Membrane")
![Merlin-\"BBQ Magic in the Park\"](http://img.youtube.com/vi/rfD2XRjW75g/2.jpg "Merlin-\\"BBQ Magic in the Park\\"")
| Videos are copyright their respective owners
Latest comments made on this video:
By: ANR052386. on 26 Aug 07, 22:18:08
I sort of agree.... If he owns or works at a restaurant then it's probably pretty standard (or should be) I will say that I hate undercooked meat. I just never liked it. So I cook the shit out of my meat when I cook it. (at least as far as to not get it all dry and gross) but yeah, anything under well done is gross! BTW that has to be one of the most delicious looking meals ever. I skipped lunch too! I'm in pain watching this!
By: Rimjob09. on 25 Aug 07, 18:06:26
great vid it teaches me good :)
By: punk345678. on 14 Aug 07, 22:04:52
mmmmmmmmmm steak nice vid dude
By: BBQTalk. on 12 Aug 07, 12:28:46
"I'm from ..., and if you "barbacue", you just don't care about contamination." nuff said...
By: BBQTalk. on 12 Aug 07, 12:25:04
You're absolutely correct. I had to watch my own video to see what you were talking about. I guess even when you are cautious you can still make mistakes. Thanks for pointing that out!
By: TigerWolf777. on 11 Aug 07, 17:22:05
I Agree with Hegemony. I'm from Texas, and if you barbacue, you just don't care about contamination. It's Important, but not to the point that you take it. Sorry BBQTalk
By: BBQTalk. on 08 Aug 07, 11:13:49
Congrats on your food level 2. Hopefully 3 does you more of a service. You really need more schooling in food borne illness and how safe handling lowers risks of contamination. If I handle the steak with an ungloved hand and then touch the handle of the BBQ, would I not transfer bacteria to the handle? The answer is yes. Call it fear if you want, I call it educated food service personnel. Hopefully you only cook at home!
By: hegemony888. on 08 Aug 07, 03:00:21
What else are you going to contaminate? I have food level 2 and your fear of food does everyone a disservice.
By: BBQTalk. on 08 Aug 07, 00:20:58
and your point is...???
By: hegemony888. on 07 Aug 07, 22:31:56
cross contamination? your cooking two steaks!
By: Reviews4anyone. on 22 Jul 07, 06:35:11
o man, while this video was playing i was starving!! hahah i will try to do that steak tomorrow
By: ma42167. on 10 Jul 07, 17:40:19
I'm hungry
By: a1dukester. on 06 Jul 07, 12:00:28
my nigger! excellent video. i so want your ribeye and shrooms. u r so right bout criminis! and your seasoning was spot on. yum yum. dude - nice
By: ascheepe. on 02 Jul 07, 21:32:06
That looks fantastic! I bet it tasted great.
By: curlyMcwhirly. on 18 Jun 07, 05:06:26
Pay atention Hard Wood rocks Oak prefered
By: curlyMcwhirly. on 18 Jun 07, 04:52:31
Hey Chef Try a little pressed garlic and a little olive oil before you grill and pass on garlic butter. Try a little steak seasoning Mc cormicks makes a good one but not too much. I get pats on the back all the time. If your brave splash a little vermouth right when take them off the grill. Ita a Palm Springs favorite
By: Coleuropean. on 08 Jun 07, 12:54:14
GREAT,
By: TheBoxingGuru. on 31 May 07, 02:02:07
Awesome Channel! I'm glad I found you. LOVE TO GRILL EVERY WEEKEND, and I'll be viewing OFTEN. thanks!!
By: pkrska. on 27 May 07, 19:47:00
Put salt on it after cooking so it doesn't dry up the meat. Salt makes all the juices come out. And if all the juices come out while cooking, it dries up the meat.
By: qone1200. on 27 May 07, 05:32:56
HATS OFF TO THE CHEF!!! BRAVO!!
By: arodin. on 15 May 07, 02:19:51
Oh man, I'm hungry now. I can almost smell it.
By: duitar. on 12 May 07, 23:53:18
actually, I take that back , your fire is bitchin hot now that I watched it all the way through..
By: duitar. on 12 May 07, 23:51:31
oh and your fire didn't seem hot enough either.. Forgot to add that...
By: duitar. on 12 May 07, 23:48:57
Wrong ! Wrong! Wrong! .. Overcooked and not charred enough. Never Ever take off the hot fire and move them aside as you did. Overall, the steaks look delicious. I recommend not using that Dura-Flame pre-soaked shit. Try using regular charcoal with mesquite chips.
By: mmdghr. on 11 May 07, 23:24:52
what accent?