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Let's take a moment and bow our heads together and EAT! AMEN

I heard u need to apply some gasket to auger? Otherwise u can get metal shavings in your meat like it happened to one of the users? Did you had any issues?

Pathetic.

🔥👌💯💯💯💯

U said un cooked rice it looked cooked to me,maybe I'm wrong

As a life long boudin lover from south louisiana, I would recommend two changes... 1) significantly more garlic 2) cook the rice in the strained liquid to keep the flavor profile intact, and not dilute it in any way... ALWAYS cook your rice in the jus!!!... plain rice is boring and subtracts from the flavor!! 3) never cook food in plain water... it strips away the flavor (see above).

Man, oh man, I have to try those ASAP!! I'm not a frying man anymore but I'll buy some cooking oil just for that!!

Just proves you can always learn something,I’ve cooked comp for over 15 years .Thanks Jim

Welcome back!

That shirt looks better than the chicken! Just joking…. GO TEXANS H-TOWN

I was wondering how this is done. Now I know and can apply it. Thx Biggs

nice, thank you!

Yeah! Nothing better! Thx!

What oil do you cook it in? What temperature do you cook it at? How long do you put the egg roll in the boiling oil?

Hey I have the same cheap knife lol

What brand knife is that at the 1:20 mark when breaking down the butt?

How the hell much is a gram???

Sweet!!

Im gonna scale it down for my crock pot but Im gonna make boudin!

@3:02 of the video, seeing the child stick his/her hand in behind the splitter plate as it’s retracting was quite frankly dangerous. I’m all for involving kids but we MUST do it safely.

I bought the same and I am super happy with the stuffer. From Sydney, Australia. So much easier.

What smoker are you using?

What temp did you cook these at ?

Have you used milk powder in any of their seasonings?

just a thought but !you don't need a aero dynamic brisket on a pellet grille the heat and smoke comes from the bottom and radiates from all around the brisket, i does not flow from from one side to the other like in an offset smoker. in my humble opinion off course. so therefore i don't trimming as much and my briskets always turn out great

That uncooked rice looks pretty cooked

Have you ever smoked some thighs then bread them,and fry them?

Great video

I'm new to the art and enjoy your videos and have learned a lot from them. Is there a formula for what diameter tube to use for a given size casing? Thanks

You could make diesel fuel out of that stuff

Nicely done! Quick and easy! And looks delish!

I was skeptical watching the video but the red actually turned out really nicely. Thanks for the video the fish was delicious!

You cook belly the way I like. For the ladies at my table, I need to cook the meat for eight hours and stiffen/dry it up a bit. Some people like crispy bacon. I enjoy my 640S a great deal. Looking forward to watching more videos. Thanks!

I use a pressure washer to clean the inside once the oil is drained. I also every once in a while filter the oil, just to get rid of the crud that settles in the bottom. Paint filters work well and they are cheap.

Does the temperature of the oil stay constant!

Good recipe but in the two years since this video came out the whole "got to make the brisket aerodynamic" has been proven to be BS. Many restaurants don't trim AT ALL or just a small amount of the back fat. I personally just trim about 1 or 2 pounds of back and deckle fat. That's it.

That knife is more for meat fabrication or skinning an animal, not so much for cutting with a cutting board

when you get it to the golden look, pop it in the oven and finish it there

Hello there. New subscriber here. Do you still have the Fryer? What is your opinion /Feedback now?

I am going to try this process this weekend. 14 hour approximate cook with 4 hour rest I'll put it on the pit at 6pm and shoot for eating it for lunch. Thanks for your video.

The match of hair color and the color of wall bricks is really nice. Btw. Thank you for the video

Does not look like it can go all the way to the back of the knife. Using the traditional Whetstone bar is better. you can get the edge from front to back all the way.

Love this video. I am just wondering why didn't you add bbq sauce instead?

Nice vid! Thanks!

I might have missed it but what temperature did you have your smoker at? Thanks great video.