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nomi!

"Seasoned with perpetual beef" 😂😂😂

Rolling bones? Are you a dispensary?

Nothing is sexier than a perfectly cooked slab of beef.

Your voice soothing brotha 😂

This Sweet 😎👏👍

Could you smoke it the day before?

"that was the biggest bite of Meat Church RUclips...." hilarious!! Love your channel and cooks, when I follow your work I can tell ya "I ain't gonna be mad a that!".

This is the future cooking of youtube cooking, i like this

That yakitori grill is awesome 💯

where is printed recipe

Bro this looks actually insane. Fantastic job

Thank Y’all Just got My Shirt the packaging was outstanding thank you😎👍

That resting method was definitely a first, pouring tallow into the cooler then placing the brisket inside

Mountain men used to use it for lubrication on their rifle patches in their muzzleloaders

I agree with starting your coal bed with a good amount of lump. He put on way too much wood though. That cooker is only 94 gallons and the firebox is small. It takes very little fuel to run it at 250-275F. All those splits once they caught would produce temps over 400F

This kid is pretty much talking out of his butt. There is no way I would pay the same price for a used smoker as a new one or pay more for one. This guy has no idea

what's up with that weird voiceover?

Have you tried the cholula garlic chili sauce? It's awesome on fajitas.

Good info on bringing your offset up to temp before putting the proteins on. There are several ways to get started, whatever works for you. When you visited Goldee's, didn't they put their briskets and beef ribs on the pit before starting the fire, using "matchllight" charcoal to get the splits going? That's what Bar-B- bbq in Montgomery does. I've done it both ways on my 250 Moberg, so not saying your method is wrong, just that there are different ways to go about it. I enjoy watching all your videos---keep them coming.

Only design flaw is the no drain valve on the bottom

Can you wrap in unbleach butcher paper? Not a fan of tin foil

great video

Matt dreams of cooking like this kid.

Where did you get that cutting board?

What knife is that on the table after the cook?

I’ve made this once and it’s awesome thanks for the recipe

Love have 1

carne asada

45,000 ummmmm’s

Looks great..I’m wondering if I can use this chicken for enchiladas? Yum

Love to see more cooks on the Mill Scale Yakitori! Awesome job!

Wishing you would do more content on this fire table. I am seriously considering getting one and more to watch would be....persuasive!

Nice meeting you this weekend. You do a nice job with your videos, but don't apologize for your accent. You are perfect Antonio!

These look great. With the amount of trimming you have to do on a brisket, I'd bet the true price per pound is closer than it first appears.

Mill Scale Metalworks, You're the best! I subscribed because I love your content!

Great content, thank you!

Wow! Nice job Mat. They must really like you.

Did you remove the membrane? I would have wrapped them in butcher paper.. foil leaves a strange flavor. It should pull right off the bone .. the meat looks undercooked.

Pastrami rub recipe?

That oops freaking delicious!

Don’t open for the first two hours

What temp was that brisket when you seperated it? was it done? you just mentioned not to slice the cubes at 200?

Thank you! Followed your video and my beef tenderloin was perfect! Actually initially thought it might be a little rare but to your point found this cut of meet is warm and tender even deep red.

Where's the cowboy butter recipe? Looks good

Millscale! this is not G&H crusted prime rib! wrong video title bud!

Antonito querido, te felicito. Eres un experto cocinando bueno, sabroso y con excelente manejo de la técnica para preparación de esas exquisiteces cárnicas.

❤

Very cool. I have the 94 too and have thought about making burgers in it too, but I’m always turned off by how long would take for “just” a burger. Looks like the juice is worth the squeeze!

Chuck gracias por el video Seria genial uno de manejo de temperatura Y típs para cuando agregar la leña Buen día saludos de. Tu monterrey