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- Просмотров 328 913
Mill Scale Metalworks
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Добавлен 9 апр 2021
Видео
Fire Management with Matt Pittman: Mill Scale 94 Gallon Smoker
Просмотров 99614 дней назад
Fire Management with Matt Pittman: Mill Scale 94 Gallon Smoker
Meat Church Grilled Pear Burner Wings on a Mill Scale Yakitori ll
Просмотров 5502 месяца назад
Meat Church Grilled Pear Burner Wings on a Mill Scale Yakitori ll, available to purchase here: millscale.co/collections/cookers/products/yakitori-ii
Meat Church - Poor Man's Burnt Ends
Просмотров 1,3 тыс.4 месяца назад
Meat Church - Poor Man's Burnt Ends
Seasoning the 94 Gallon Smoker - Rollin Bones Bbq
Просмотров 1,6 тыс.7 месяцев назад
@rolling_bones_bbq shows us how he seasons his 94 Gallon Smoker.
Cleaning Inside of 94 Gallon Smoker - Rolling Bones Bbq
Просмотров 8137 месяцев назад
@rolling_bones_bbq shows us how he cleans his 94 Gallon Smoker.
Meat Church - Beef Tenderloin
Просмотров 1,1 тыс.8 месяцев назад
Matt Pittman of Meat Church BBQ shows us how to make his recipe for Beef Tenderloin.
Colmena BBQ - Smoked Spare Ribs
Просмотров 5059 месяцев назад
Backyard enthusiast, Antonio Colmenares @Colmenabbq shares his technique for Smoked Spare Ribs.
Ryan Geary - Smoked Popper Burgers
Просмотров 1809 месяцев назад
Backyard Chef, Ryan Geary @RGsFood shares his recipe for Smoked Popper Burgers.
Rolling Bones BBQ - Deer Shoulder
Просмотров 2869 месяцев назад
Will Andrews of @rolling_bones_bbq shares his recipe for Smoked Deer Shoulder.
Meat Church Creole Butter Turkey Breast
Просмотров 1,5 тыс.9 месяцев назад
Meat Church CEO and Pitmaster, Matt Pittman, shares his recipe Creole Butter Turkey Breast. "This Creole Butter Turkey Breast comes from my love of cajun fried turkeys plus my love of Texas style turkey breast. Any time I fry a turkey I inject it with creole butter. In this recipe and video I combined the two by injecting this breast, seasoning it with our Holy Voodoo Garlic & Herb and smoking ...
Rolling Bones BBQ - Beef Ribs
Просмотров 3029 месяцев назад
Will Andrews @rolling_bones_bbq shares his recipe for smoked Beef Ribs.
Rolling Bones BBQ - Matcha
Просмотров 769 месяцев назад
Will Andrews @rolling_bones_bbq shares his recipe for Matcha.
Rolling Bones BBQ - Beef Cheek Barbacoa
Просмотров 2219 месяцев назад
Will Andrews @rolling_bones_bbq shares his recipe for Beef Cheek Barbacoa.
Rolling Bones BBQ - Spare Ribs x Storey Farms
Просмотров 1349 месяцев назад
Rolling Bones BBQ - Spare Ribs x Storey Farms
Rolling Bones BBQ - Smoked Beet Salad
Просмотров 1259 месяцев назад
Rolling Bones BBQ - Smoked Beet Salad
Rolling Bones BBQ - Crispy Pork Belly
Просмотров 1089 месяцев назад
Rolling Bones BBQ - Crispy Pork Belly
Rolling Bones BBQ - Smoked Fried Okra
Просмотров 1899 месяцев назад
Rolling Bones BBQ - Smoked Fried Okra
Rolling Bones BBQ - Smoked Egg Plant Parm
Просмотров 709 месяцев назад
Rolling Bones BBQ - Smoked Egg Plant Parm
Antonio Colmenares - Texas Pork Butt
Просмотров 4419 месяцев назад
Antonio Colmenares - Texas Pork Butt
Lime Tequila Wings with Backyard Chef Ryan Geary
Просмотров 59711 месяцев назад
Lime Tequila Wings with Backyard Chef Ryan Geary
Miller Lite + Brad Robinson (Chud's Bbq)
Просмотров 1,4 тыс.Год назад
Miller Lite Brad Robinson (Chud's Bbq)
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.
If it pulls THAT easily off the bone, many would consider that overcooked.
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
Wrong Title Matt I was like why is that prime rib so flat lol 😂 at a glance
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!
Totally worth it! It takes a little less than an hour to bring it to temperature, then just sear it in a pan
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
If the turkey is pre brined do not inject. It will be way too salty. I would do pepper and paprika for color on the outside. Cheers!
Texas all day long. 🤘🏽
I went to the H.E.B. in Waxahachie because I live in Red Oak an I ask for the whole turkey but they said don't sale them so do you have to ask the butcher or are they in a certain location in the store?
Wow! Looks awesome. Will definitely try this. Happy Thanksgiving 🦃
Look delicious, great job!
One log at a time for 275 but what if you want 225?
weber $100, does same thing.
You sound like a guy who uses lighter fluid.
If I wanted to smoke two whole turkeys and finish one in the fryer, would you recommend putting the second turkey, the one I want to finish in the fryer, on the smoker approximately 30 to 40 minutes after the first turkey? So that way they get done at the same time? Thanks Tim
Gracias Chuck! Saludos desde Vancouver
just did this combo with the all purpose and goldees sauce on some baby backs yesterday and definitely enough pepper flavor... I am a Wisconsin boy though so we don't get a lot of central texas flavor. I think the simple syrup or something to sweeten them up is a good idea. Gonna try that next time>
👍🏽👍🏽
Maybe smaller splits more often for more uniform temps. Every cookers different. Added some fire brick on a grate in my cooking chamber as a heat sink.