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Collier Inlet

Clark Larry Gonzalez Richard Williams Daniel

why strain the brine instead of just putting the bird directly in?

I hope the owner you don’t actually grab the customers hand and tell them to eat their chief

came here from the good ole Brits. place looks mad good definitely need to stop by. From NY here.

Enjoyed a great rack of ribs! Met Eric 7/2024. Great coleslaw and Tiny Bomb local brews too.

That loft is dope

Hot and fast is not 275. He’s an egomaniac

nice video

My wife and I have both eaten here and I can honestly say these are the best ribs I've ever had. Pretty kool to see this

I’ve made this chicken.This is last rights kinda chicken.Amazing!

BBQ guys - use the sauce and rub on a tree stick and it taste the same - that isn't food it is sauce - BBQ with sauce on everything is not about the meat just drink the bottle or something - gross

Myron is a master....but chicken isn't BBQ. BBQ must be pork; everything else is BBQ flavored. ;)

BBQ brisket isn't BBQ. Sorry guys I'm from Memphis. Pulled pork slow cooked is Memphis BBQ.

I used to run a Memphis BBQ restaurant (previously was the KM and pitmaster). Memphis BBQ sauce is NOT made with ketchup (never has been). A "BBQ expert" should know that. It's usually made with tomato sauce these days (with a little tomato paste added), but I've seen variations with crushed tomatoes and originally it was made with cooked, blended whole tomatoes (that's the style Henry Perry took up to Kansas from Memphis when he introduced BBQ up there). It's also made with molasses (usually blackstrap) and has paprika (usually smoked) because of the Greek influences in early Memphis BBQ. If you use ketchup, then you've made something closer to a Texas-style sauce, which is perfectly fine if that's what you like, but you can't call it Memphis-style because it's not.

John lewis puts amateur lessbbq to shame, these oxtail the best i ever seen

😊

I live in Ethiopia. Where might I find a chicken? Chikens in our country run too fast..

ITS RED GREEN AND HAROLD

That's like $50 on one bird.

Same ole trick ! Just getting all the secrets from black folks and we just tell it 😅

Looks delicious, I'm sure I can smell the smoke from the video

It's HUGE

He should be investigated by the health department you don’t cook chicken fast it’s not beef. This guy is a fraud.

Great bbq here!

best ribs i’ve ever had. I’m from Chicago and I want to coke back asap.

great job looks really good I live in Nevada do you know where I can find that sauce thank you

I smoked Boneless Skinless Chicken Breast tonight. 2hrs @ 220F and 1.5hrs @ 275. Pulled them @ 162F. Chicken was moist and great inside. Problem is the outside somehow turned to leather in a lot of places. Was it something in my binder or rub? Was it the cooking profile? I can't think of how it could do that with no skin. Any ideas? Is this what happened when you don't spritz? I did whole boneless skinless turkey breast same way with no issues. 🤔

I've watched this numerous times and love it. Mayor... You Da Man!!!

Love the pride these men put into this masterpiece.

Ate here last night. This bbq spot is the real deal. I only been in memphis for a few months but this and Elwood's shack are to die for. Took two sauces home, so yummy!

I love this man. what a legend. He makes me a better cook from 1/2 way across the country just by being. BBQ is art and this man is Davinci

Winningest isn't a fucking word.

My dad used to get Baloney rolls from a local place here ( its no longer in business now). cut it thick as a hamburger and fry it. It made the best samiches !!

Some places have more than one kind of sauce. They have one that's like this, and they have a more tangy version. It's similar to Westen NC sauce. It has less ketchup, so you probably would have had about the same amount of ketchup as you did liquid and a little hint of mustard. On my ribs I preferred them to be cooked Memphis Dry style then eat them with a vinegar sauce like this one

I think I'd go eat at this restaurants even if it was bad. I love the owner and I just met him watching this. I love who he is.

Mr Jim Neely is the originator of BAR-B-QUE Spaghetti in Memphis.

BBq spaghetti ? An Italian died watching this

Myron is the Legend when it comes to BBQ! His favorite is Fried Chicken. I would love to watch him make his Fried Chicken Recipe! God Bless You Sir!

Can i make the brine a day in front?

Georgia BBQ is better than North Carolina and South Carolina. And that's a fact.

He looks older than his dad.

Memphis has some great bbq places! I’ve yet to try this place but I’ll go next time I go and when I do, I will give an update! Most likely I’ll devour that Spaghetti!

"Easy as spittin" off a train".....

Myron is the best

I keep tryna taste the bbq sauce just from the look 😂😂😂😂🤣🤣 make me wanna drive from Texas to Tennessee

If Myron was less of a dickhead, he'd get more views.

thank you

Just completed a weekend class at his place in Unadilla, Ga... What a great experience and even better person! Going back next year for the memories class..

Dr BBQ is a great guy