- Видео 15
- Просмотров 27 776
The Real Man Meat BBQ
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Добавлен 25 мар 2020
We are a competitive BBQ team that enjoys all things food. We will be bringing you different food related videos of both life on the bbq circuit, as well as our backyard cooking adventures. Follow us to stay posted of our new content.
Country Fried Burnt Ends
Do you love brisket burnt ends? Want them as a finger food for a party? We have taken the fabulous burnt end and made it into a fan favorite finger food that everyone will be raving about.
We used one and half pounds of leftover burnt ends.
Our dredge was Flour, baking soda, and Man Meat BBQ Kansas City Style rub
The white sauce is sour cream, mayo, Man Meat BBQ Tangy Tennessee BBQ Sauce, horseradish, and lemon juice.
Music: www.bensound.com/royalty-free-music
We used one and half pounds of leftover burnt ends.
Our dredge was Flour, baking soda, and Man Meat BBQ Kansas City Style rub
The white sauce is sour cream, mayo, Man Meat BBQ Tangy Tennessee BBQ Sauce, horseradish, and lemon juice.
Music: www.bensound.com/royalty-free-music
Просмотров: 535
Видео
Baked Feta Pasta with Brisket
Просмотров 1593 года назад
Easy dinner recipe using the crazed Baked Feta Pasta and adding some leftover brisket to the dish. This takes this easy recipe over the top for a great weeknight dinner in a flash. You will need: 1 block of feta cheese 2 pints of cherry tomatoes a few sprigs of fresh thyme Man Meat BBQ Texas Style rub olive oil 1 pound of your favorite pasta leftover brisket - about 2 cups 3 cloves of garlic 1 ...
Sweet and Sour Shrimp Stir Fry
Просмотров 1283 года назад
Easy, under 30 minute meal. Perfect meal idea for Lent. Stir fry served over a bed of Jasmine rice. Ingredients needed: 1 pound of raw peeled and de-veined shrimp 5 green onions tinker bell peppers 2 large carrots 2 cloves of garlic - minced 1 teaspoon fresh ginger - minced 1/2 cup Man Meat BBQ The Real Tangy Tennessee sauce www.therealmanmeatbbq.com/product-page/the-real-tangy-tennessee 1/2 cu...
Killer Pastrami Sandwich
Просмотров 13 тыс.3 года назад
We use the easy pastrami we made in our prior video and make a killer pastrami sandwich on the Blackstone flattop. Slowly caramelize your onions. Thin slice your pastrami and get a nice sizzle on the griddle. Top the pastrami with a mixture of white cheddar, provolone, and mozzarella cheese. Hope you enjoy this video. Music: www.bensound.com/royalty-free-music
Pastrami - The Easy Way
Просмотров 3993 года назад
We take store bought corned beef brisket points and turn them into pastrami. It is important to soak and rinse the points to pull as much salt out of the meat from the corned beef brine as possible. We seasoned with Man Meat BBQ The Real Kansas City Style and Texas Style rubs for our flavor. www.therealmanmeatbbq.com Music: www.bensound.com/royalty-free-music
Jalapeno Cheddar Sausage Balls
Просмотров 4933 года назад
Easy recipe using breakfast sausage to make pimiento stuff jalapeno cheddar sausage balls. 3 pounds sausage 1 box Jiffy corn bread mix (make cornbread before using in the sausage, unless you want more of a hush puppy texture) Jalapeno Sharp Cheddar Cheese Pimiento Cheese The Real Man Meat BBQ Kansas City Style Rub The Real Man Meat BBQ Sweet and Smoky BBQ Sauce Blues Hog Raspberry Chipotle BBQ ...
![[Ep. 5] Smoked Onion Dip](http://i.ytimg.com/vi/8wMpGSrpCqM/mqdefault.jpg)
[Ep. 5] Smoked Onion Dip
Просмотров 8274 года назад
We show you how to smoke onions to make a delicious onion dip that can be used for almost anything. Great party snack! Music: www.bensound.com/royalty-free-music #blueshog #gatewaydrumsmoker #boldandbeefy #recipes
How to Cook Competition Spare Ribs
Просмотров 7 тыс.4 года назад
Learn how to inject, season, cook, and finish competition spare ribs from the 4th ranked team in the World in the 2019 KCBS Team of the Year rankings. Here are the syringes we use. www.shopmedvet.com/product/ahs-60ml-luer-lock-syringe-25-per-box Here are the needles we use. www.shopmedvet.com/product/exel-14g-x-1-5in-aluminum-hub-needle-100-per-box You can find our rubs and sauces on our websit...
Rib Trimming
Просмотров 1,7 тыс.4 года назад
Meat selection and trimming are integral parts of quality bbq. Whether you are cooking in your backyard or at a competition, starting with the best possible product helps produce consistent results time after time. I show you what I look for when selecting the perfect slab of ribs. Then I go through the trimming process in detail so that you can produce a competition quality rib. You can find t...
Smoked Salmon Eggs Benedict
Просмотров 2884 года назад
We use the cold smoke salmon that Christy successfully prepared in one of our favorite brunch recipes, Smoked Salmon Eggs Benedict. Pulling the perfect eggs benedict together all at the right time can be a challenge. Christy shows you some tricks to turn out a great eggs benedict without all the headaches. This is a recipe we enjoy on Easter and Christmas, especially. We would love to get your ...
[Ep.3] Can You Smoke That? || Cold Smoked Salmon ||
Просмотров 2804 года назад
We know you can cold smoke salmon. In fact, you probably already have. Christy hasn't cold smoked salmon and wanted to find out if she could actually smoke it. We had some pieces of salmon left from parting out a couple fillets and wanted to do something fun with them. She goes through the process of how she accomplished getting this smoked. Thank you to Robb Montgomery for helping produce our ...
[Ep. 2] Can You Smoke That? || Smoked Pears ||
Просмотров 4654 года назад
We smoke Bartlett Pears in this video to see if a smoked pear is worthwhile. The pears are added to a spring mix salad with red onions, dried cranberries, honey roasted walnut pieces, cracked black peppers, and drizzled with a homemade balsamic vinaigrette dressing. Thank you to Robb Montgomery for helping produce our videos. "Music: www.bensound.com/royalty-free-music" Please like the video, s...
Brisket Trim Video [2 parts] || Backyard Trim & Competition Trim ||
Просмотров 1,7 тыс.4 года назад
I go through how I select a brisket and how to trim the brisket. I show you how I trim my brisket when I cook it in my back yard and then take it to the next level and show you how I go from a backyard trim to a competition trim. We like using Snake River Farms Gold Wagyu Brisket, however, a good fatty brisket with good intramuscular fat, whether it be a prime or a choice brisket. You can hand ...
Mexican Street Corn Salad
Просмотров 1904 года назад
Quick dinner of Peaches and Cream Mexican Street Corn Salad, smoked sausage, and roasted potatoes. This is a quick and easy dinner that you can do on your Gateway Drum Smoker, or any smoker for that matter. We are still learning this recording stuff, so we are still making our mistakes. If you like this video, please subscribe to our channel. We will continue to get better and release more vide...
[Ep. 1] Can You Smoke That? || Smoked Cauliflower ||
Просмотров 1,1 тыс.4 года назад
This video explores the possibility of smoking cauliflower, brussell sprouts, and chicken wings. This is our first video. We will get better. Please post your questions or suggestions in the comments below. Thank you to Robb Montgomery for helping produce our videos.
Smoked pears are a culinary delicacy in Ukraine. 😊
They are delicious. ;)
Really nice and looks very presenting I'm starting a cook job that has a pastrami sandwich and this will do the job thanks for the lesson 🎉❤
Thank you. Good luck on the new job.
fantastic video - I picked up a couple tricks -- I see the aluminum pan in the bottom, is that just acting as a cool side when you spin the grates? Do you have any water in the pan or empty? Last question - when you run 3 racks - i know to spin every 15 mins but do you ever rotate the middle rack out since it gets most of the direct heat?
We spin every 15 minutes regardless of the number of slabs we cook. We do use water in the pan to help with some moisture and heat deflection.
What is the first, second,and last rub consist of?
Bold and beefy, BPS Jallujah, and spicy apple
One of the very few times I’ve seen meat side up while wrapping ribs. Do you feel it helps with presentation?
It’s to hell keep the meat from burning in the wrap. We cook hot and fast and the sugar can get dark on you if you’re not careful.
Pile it up!!! ❤💯😫😍🔥 As i eat chips imagining its the sandwich. 😆 lol
I need to make this sandwich again. It is really good.
Wanted to run down and meet you this weekend but the weather Friday (and cocktails) put us to bed early. You mention starting meat down but it looks like in this video meat is up? If you go meat down does it mess your rub and bark up? Or do you start meat up and flip once bark sets? I always have some pooling issues that cause some light spots that I don’t like in comps. Meat down would fix that but I don’t want to ruin the pretty picture. And you mentioned wrapping for only 15-20 min!!? How hot y’all running lol. I’d love to shadow you for a comp sometime if you allow that!?! Keep up the great work! Hope to see more on this channel!!
I must have misspoke. I always start them meat side up until the rub is set enough to be able to flip. I have had ribs finish 15-20 minutes after wrapping. The weather does come into play. Most of the time, it will be anywhere from 30-60 minutes after wrap. I cook at 300 on a Gateway Drum Smoker.
TGS! Looks good!
Thank you. I need to be putting more videos out of some of our new creations.
When you make your injection with sweet bring o mine how much brine to water do you use? Where do you get your injectors from?
We get our injectors from shopmedvet.com. However you can get them at any farm supply store. As far as brine to water, our recipe has morphed over time. When we did this video, we used Sweet Brine in conjunction with 3 other injections all mixed together. If you want to play with it, I would start with 1/8 of a cup of brine to a bottle of purified water (16.9 oz bottle). If you feel you need more punch, you can increase it from there.
What size injectors & needles do you use?
@@michaelpenick8158 We use 14 ga 1.5 inch needles and 60 CC syringes.
Thanks for the great video including both backyard and comp trim
You're welcome. Thanks for the comment.
Why waste allot of time doing all of this when you can easily put your meat with seasonings into a meat grinder. Then make patties, cure them, smoke them and grill them for Pastrami Burgers. That was the whole idea and reason the meat grinder was invented.
Sounds like a time saver for a different sandwich. Thanks for the comment.
I can't believe you got me hooked with your recipe! 😩 Can't help myself but crave. Gimme some!
These are definitely addictive. 🤤
AMAZING! I didn't have the right bread on hand but the taste is 100% bang on! Thank you for this!!!
Awesome. So glad you enjoyed it.
Everyone, Aaron is the real deal. I've had the good fortune to meet him, compete against him, and learn from him in multiple competitions over the last few years. We don't do nearly as many comps as he does though! His methods are repeatable and spot on all the time. It's never a shock when his team is called multiple times in a comp.
Thanks for the kind words, Matt. Hope to see you out cooking again.
Very nice video. Any particular reason why you decide to meat-side up in the wrap? So often I see it the other way. Thanks in advance.
The heat source in the drums is directly below the meat. By putting the meat up, it helps keep the ribs from burning or getting over caramelized.
Your Nephew Jaxon recommended me to sub so I subbed, This makes me hungry
Thanks for subscribing. Hopefully you like the videos.
Looks fantastic!
It is. You should definitely give it a try.
Great trimming process, great tips 👍
Thank you
Looks good. Great sous chef sir. M I’m actually doing some pastrami Wednesday. I can’t wait
Thank you. We enjoy some good pastrami.
Do you let off the steam before you rest them... or just let it ride?
I will let the steam out before resting.
That looks fantastic! Make me hungry.
It was really good.
I bet that Sweet and smoky sauce with the Razz was a killer combo.
You know it was.
That looks fantastic Aaron. We'll have to try it! 😀
Where do you buy your competition ribs?
We use Prairie Fresh ribs and buy them from the KC Grilling Company in Olathe, KS.
do you warm the hollandaise or serve it cold?
The hollandaise is best slightly warm from the melted butter, but is still delicious room temperature. The key is to do it as the last step, so you can serve it before the sauce separates.
Great video can’t wait for more in the future!
Thank you.
Where can you pick up those syringes?
We order ours from www.shopmedvet.com
nice video, keep shooting! By the way, to get into the top of RUclips you can’t do without promotion, ypu can try something like Utify.io.. qC
Awesome video! Keep them coming.
Thank you
how many jalapenos did you chop up for the cornbread?
I think we used one large one for that. Depending on the heat you're looking for and how hot your jalapenos are depends on how much you should do.
Very Nice
Thank you
Mmmmmmmmmmmmmm!
Great video! Picked up a bunch of new little techniques! Thanks for being willing to share! When using the soda, do you use it right after opening the can? Or do you let it lose the carbonation and get flat? Or does it even matter?
Thanks for watching. It doesn't really matter on the soda. I open it when I get everything set up to wrap.
im in for some smoked onion dip! nicely done gonna have to try! just subscribed look forward to more cooks!
Thanks for watching. We will keep bringing more out. We recommend once you get the dip done, let it sit in the fridge overnight and the smoke will intensify.
The Real Man Meat BBQ no problem! And good to know appreciate the insight !
Great video on trimming both a comp and backyard brisket. I will be trying both! Thanks!
Thanks for watching.
great video man! i have some pretty good content also! check me out!!
Great demo Aaron, I can taste them!
Thanks, Kent.
Great video Team Man Meat. You are gettin' good at this.
Thanks Greg. Just gotta keep the content flowing.
Great video. Love how good those ribs look great. Can you do more videos with your gateway drum?
Thank you. We will absolutely do more on our drum. It is our primary cooker.
Not really "tell all" since you don't actually say what's in your injection or the rubs you use...
I'm sorry to disappoint. I didn't realize it says "tell all" on the video, but we use a combination of those injections that I show. Sometimes we substitute the Butcher BBQ injection for the Pork Prod. The primary rub we use is our rub. Those other 3 are very light layers of flavor. One is jalapeno, one is beefy, and one is a spicy apple.
What do you expect? This is an award winning rib cook. Be thankful he's showing this! I've been to Washington MO.
@@BarBQ22 Thank you. Cooking ribs is fun because you really can put different layers of flavor on the ribs to create an awesome experience for your taste buds. The main flavor that we use in our ribs is our rub and 2 of our own sauces. The other flavors go on to create a very subtle nuance to the ribs.
Brian - was not meant as a “knock” against him. Just a comment on how the video was described. The video was great otherwise and there are great tips to pick up.
Have a link for the injector
first time I see someone use citrus soda instead of apple juice or something similar. must try it !
I'm definitely not the first to use it, but it works. Don't be afraid to experiment with different liquids in your wrap.
Peach Fanta
Peach Fanta would be pretty good in a wrap.
ill be waiting on the next one!!! good job bud!!
Thanks, Bill. The ribs we cooked came out awesome too. Hopefully, the video will do them justice.
I happen to know first hand that a) she is stinking cute, and b) they are delicious! Great video!!
😊 thank you
i might need to try that!! looks great!
It's so good. Highly recommend it.
It looks delicious Christy. Your helper is stinking cute too!!!
Thanks so much! 😊
Looks fantastic!
Thank you!
The Real (Best) Face of Man Meat BBQ. Great job Christy.
Thanks, Greg! :)
Aww, thanks, Greg! :)
I watched a video once where the actors name was Man Meat but I don't think you can find that video on youtube.
Haha, probably not.
That's a real nice video. Thanks for taking the time!
Thank you for watching. We will be doing more of these.
One of the best brisket trim videos I’ve seen. The combover on the fat side is genius.
Thanks. That's a little trick I learned from someone else. It helps keep the brisket the same thickness for a more even cook.