- Видео 15
- Просмотров 145 850
Barton BBQ SmokeWorks
США
Добавлен 19 июн 2020
Central Texas Goodness
Texas Smoked Brisket Boudin
This is one of my personal recipes that I have been developing over a few years. If you are a boudin fan then you are going to love this recipe! It is everything that embodies boudin with a Texas BBQ flare. Give this one a shot, you won't be disappointed.
Ingredients:
10# Brisket
2# chicken liver
4 cups diced yellow onion
2 cups diced green bell pepper
2 cups diced celery
4 cups chopped green onions (2 cups for sauté and 2 cups for raw)
3 tsp garlic powder
8 tsp salt
10 tsp cayenne
6 tsp black pepper
4 cups rice cooked per box (use chicken broth in lieu of water)
Ingredients:
10# Brisket
2# chicken liver
4 cups diced yellow onion
2 cups diced green bell pepper
2 cups diced celery
4 cups chopped green onions (2 cups for sauté and 2 cups for raw)
3 tsp garlic powder
8 tsp salt
10 tsp cayenne
6 tsp black pepper
4 cups rice cooked per box (use chicken broth in lieu of water)
Просмотров: 661
Видео
Not Just Another Chicken Thigh Recipe - Chicken Muffins
Просмотров 237Год назад
A tasty and fast chicken thigh recipe that can be fancied up with a sauce and sides or left as plain ol BBQ chicken. Barbecue Heat Gloves - www.magnechef.com
Beef Ribs - to membrane or not to membrane
Просмотров 1983 года назад
A straight forward, simple Texas style beef rib cooked on the most versatile grill around. Gimme that good 'ol salt and pepper along with some post oak and pecan wood and we can make magic! MagneChef BBQ Gloves magnechef.com/
Smoked Chuck Roast - on a weber kettle
Просмотров 1213 года назад
#shorts Little 2.5 hour smoke sesh on the weber kettle utilizing the snake method and some pecan chunks.
How to Smoke Spare Ribs on a pellet grill - in less than 4 hours
Просмотров 71 тыс.3 года назад
@bartonbbq #bartonbbqsmokeworks Today we are cooking a single rack of ribs, hot and fast. Don't wait around the pit longer than you have to, get them done and keep 'em juicy! Check it out and watch til the end to witness the spectacular finished product! MagneChef Gloves magnechef.com/ Crawford's Alamo Dust and Peach Spritz www.thebbqsuperstore.com/Crawford_s_Barbecue_s/2137.htm
Homemade Sausage Recipe - Beginner guide to making smoked beef sausage links
Просмотров 24 тыс.3 года назад
#bartonbbq #Sausagemaking Here is the ratios of each spice we used in this 25 pound batch. This is only a guideline, feel free to adjust to your taste. Per pound of meat (measurements in ounces) Salt - .18 oz Pepper - .10 oz Garlic - .12 oz Prague - .04 oz Hatch Chilies 2 pounds total Cheese 2 pounds total Grinder and Stuffer - www.waltonsinc.com
Picanha Steak grilled on the Weber Kettle
Просмотров 1 тыс.3 года назад
#bartonbbq Step by Step instructions for cooking a Picanha Steak on a Weber Kettle! We are going to show you the best method (in our humble opinion) how to grill this great this cut of meat and be successful in cooking it perfect every time! Check it out and give it a try, you won't be disappointed. Seasoning used - labarbaqoaco.square.site/
Snake Method
Просмотров 3723 года назад
#bartonbbqsmokeworks This is a video on the way I set up the snake method in my Weber Kettle for smoking.
Authentic Chimichurri Recipe
Просмотров 2953 года назад
#bartonbbqsmokeworks This video is the precursor to the release of our grilled Picanha video! Make this tasty authentic Chimichurri to accompany Picanha, Tri-Tip, any steak or protein for that matter! This stuff is great on everything!
Brisket Trimming - It all starts on the cutting board
Просмотров 3493 года назад
#bartonbbq #bartonbbqsmokeworks A video for the novice Pitmaster, easy to follow along with while learning to trim a whole packer style brisket. This is an aggressive trim video but it will turn you into a trim master. Save your trimmings and check out the upcoming how to make homemade sausage video and homemade burger grind videos coming soon. Affordable cutlery used in video Slicer knife www....
Grill Grates- Thinking of buying?-Product Review
Просмотров 30 тыс.3 года назад
#Bartonbbqsmokeworks Grill Grates- Thinking of buying?-Product Review This is a brief video description for those who may not be familiar with the Grill Grate products. www.grillgrate.com www.magnechef.com
Ribeye Steaks Cooked on Grill Grates
Просмотров 16 тыс.3 года назад
#bartonbbqsmokeworks Tips and tricks for cooking a ribeye steak on grill grates. Cooked over briquettes and hickory chunks, this video takes you through the process of cooking on grates while discussing temperatures and techniques that can also be utilized in SCA events. Products Used in this video: Heat Gloves www.magnechef.com/?v=1d20b5ff1ee9 20% off code, enter FIRMGRIP at checkout Seasoning...
Pork Steak on the Weber Kettle - Hickory Smoked
Просмотров 2,1 тыс.3 года назад
#bartonbbqsmokeworks This video highlights a cook of custom cut pork steaks on the Weber Kettle using the 2x2 briquettes snake method with hickory chunks.
Looks great. 😎👍😎
Also remember to clean your grill
😂 yeah that too
Love this!!!! Looks amazing
Gracias amigo!
Damn those look great!
Thank you !
How much dose it cost?
How much does it cost to make? Hard to say since I use all brisket trimmings left over from competitions. you could add the cost of brisket per pound plus liver, rice and veggies. Maybe $4.50 a pound.
Approximately how long and what temp did you cook the brisket trimmings?
I cooked them at 275 until I liked the color. Probably 2.5-3 hours or so since they were small. Then foil them with some beef broth and make them tender.
Thank you!
1. What was in the spray bottle for the sprits? 2. I don't have the peach stuff, can I use apple juice instead? 3. How long did you let these rest and eas was the internal temp when you pulled them? Thanks! Great video.
Hello! Spritz was 50-50 water ACV. You can definitely use apple juice just be careful because it can burn with all that sugar if the liquid evaporates too much. I don’t let my ribs rest too long, maybe 15 mins. I always pull at probe tender but if I had to guess, I would say internal temp was around 208-210. Thanks for watching!
I’m right now doing thate😊😅
Let me know how they turn out!
Wooooo! Heck yeah JB. Nice work, great video/recipe
Thanks Zach!
Very good product.
Mannn I was skeptical but I tried it last weekend. I was shocked. Very good.
So, what’s the best way to season the grates. Onions definitely don’t work!!!
Hello, heat the grates up and get em screamin hot. You can utilize canola oil, grape seed oil or any high temp oil. Rub the oil on the raised ribs with a paper towel, using tongs or heat gloves. You can also use an onion in lieu of the oil! Check out the grill grate website for more info.
I aint mad at em!
Can you use these on a griddle?
Hello, I am sure you can use them on a griddle but I am not sure if they would get hot enough to sear. You want the top of the grate rib at 550-600 degrees.
Looks like you have two different sets of grillgrates. You initially show the grates recommended for a Weber kettle...3 separate parts then looks line you are cooking on the set recommended for the Napoleon 22, which covers more of the grill and is in two parts. The latter is what I ordered and what I recommend for the weber. It does cover the charcoal access but easy enough to move if more charcoal is needed.
Hello, nope I only used one set. It’s the set I ordered for a Weber 22.
Smoking it
Great video! Great steaks. Appreciate the tips.
Mine were over 200 internal after an hour on a traeger lol
Wow, what temp were you cooking at?
@@bartonbbqsmokeworks3727 310
Hot and fast!
@@bartonbbqsmokeworks3727 they came out good I just had to keep an eye on the internal. I liked this way better than 321.
Awesome!
My ribs got burned 🥺 I guess I will try less heat next time
What kind of pit are you cooking on?
I think I might try this out. But completely foil it. I like a crust sometimes but I’ll be cooking it for others as well. so I’ll have to see what they want.
If wrapping in foil make sure and start checking for tenderness after 1:15 mins and then every 15 mins after that. They can easily get overdone. My standard protocol at 300 is 2 hours smoke and 1:15 wrapped.
I just cooked a rack in 2 hours, 350 degrees on my smoker - so much better than waiting 5-6 hours! I never wrapped and they still cam out out plenty juicy, moist and tender! I was prepared to wrap or use a boat, but I was already probing over 200 degrees, so I just went with it. Just used SPG, turned out fantastic!
Excellent!
What is SPG?
@@hongkluver5861- salt, pepper, garlic powder.
Thinking about these for this year.
It’s a must!
Cool
Doing them at the higher temp don't you lose that smoke flavor?
Hi Jim, I have not found that cooking at a higher temp you lose any smoke flavor. I cook my competition ribs at 300 and they have plenty of smoke.
Do you sell the beef sausage and dose have pork skin on it?
Hi Joe, I don’t sell the sausage, just make it for myself and my family. The pork does not have skin on it. I use pork shoulders.
@@bartonbbqsmokeworks3727 I thought you were making beef sausage...
The video was beef sausage. You asked about pork skin, when I use pork I use the shoulder without skin.
Excellent content. Thank you
Thank you Karl!
tolle idee, wird ausproiert😋😋
wow super video, danke fürs zeigen.👍
Thank you Markus!
What temp do set the grill at?
300
Awesome guide! My meat comes out dry and "seperated" Do I need to add phosmix or some kind of binder so the meat sticks better?
What ratio fat are you using?
Man just got my grates today can't wait to fire up all kinds of beef, awesome video very helpful
Thank you!
I like the glaze added, looks beautiful.
What if you don't have the peach stuff?
Hey Bud, you can use any type of peach juice or nectar that you can find locally.
JB!!!! Good to see you brotha. Great chicken recipe
Thanks brother!
Well executed 🍺🍻🍺
Thanks brother!
So only the sear mark portion of the steak is making contract with the grate, preventing you from getting a crust over the entire steak. The marks are cool, but wouldn’t you prefer the entire steak getting a sear?
Thanks for taking the time to walk through all that. They looked great!
They’re far too expensive for being simple extruded aluminum.
They sure look nice and moist to me, I have a pellet smoker and I am going to 300 F, at 225 - 250 they take hours and I don`t get the great color. I don`t wrap because I don`t like ribs that the bone pulls out of, I like a little firmness, I sure am gonna try that boat method, I too prefer a little crust, thanks for helping us out.
Awesome! Let me know how they turn out.
Thank you for the information and review. I liked and subscribed, hoping for more great videos
Thank you! We are finally working on a few more.
I’ve ordered my second set for my kettle. Here’s my best steak recipe I used a kamado (gets way hotter) get grates to 700. Hit with avocado oil (it has to be avocado because it has the highest smoke point) and sear 90-120 seconds. Perfect mahogany crust every time.
Nice! If you’re between 600-700 on top of the rib then I think 90 sec turns are perfect.
Do you find the grill grates any better than just cooking on the normal grills over a hot bed of coals? I'm not really looking for grill marks - I just want even browning across my steaks.
I think the grates off more even cooking with the benefits of limiting flare ups but are also able to get hot enough to give your steak good color. The hatch marks are an added beauty bonus of using them. Once I sear my steaks, I place them on a resting rack with the lid on in the grill and they color nicely.
*offer
Amazing! They look so incredibly moist and done in under 4 hrs. Great job, I have see if I can duplicate what you did.
Thank you, let me know how it goes!
There are only two of us so I often use a Smokey Joe charcoal grill or our Holland. It sounds like this would solve some of my frustration with the Smokey Joe (flare-ups). Thanks for the review!
They work great, you won’t regret getting a set!
Nice work! What size kettle is this?
Thanks! It’s a 22”
Beautiful ribs, I’m trying this as I type lol
Thank you, tell us how they turned out!
I like your approach to describing the use. Would like your thoughts on grilling Bone-in, skin-on chicken Breast both regular seasoned and BBQ. Thanks
Hi Bob, thanks for reaching out. I love to use the grill grates when cooking whole or half bone in chickens. I will typically use 2 of the 3 grates and leave the open area where the 3rd grate would be open to the fire. This helps prevent flare ups and burnt chicken. I almost always build my fire on one side of the grill and cook on the opposite side. If I’m smoking chicken, I just make a smaller fire, add some wood chunks and regulate the heat.
Just ordered, can't wait to try
I use them on my Traeger pellet grill. They work great
Looks great but I'm curious as to why you didn't put the Weber cover on when doing your searing? All other videos I've seen had the cover on during the sear process. Also, what flavor or other rub would you compare mad raccoon to? Thanks.
Hi Rick, once I move the steak to the upper rack, after searing, I will cover it to get the steak to the internal temp I’m looking for. I don’t cover it when searing because the turns and rotations are so close in time. Not saying that covering during searing is wrong, it just isn’t how I do it. It works either way.