- Видео 31
- Просмотров 611 836
Damon's Real Texas BBQ
США
Добавлен 16 фев 2023
Видео
Jalapeño Poppers
Просмотров 94611 дней назад
These are only available on Sundays, and they sell out fast. Call ahead and plan an order for large quantities. Great party snack!
Nacho Taters
Просмотров 32616 дней назад
One of out top sellers both at the restaurant and when we go out on the road. You can get them with pulled pork rather than brisket, but only on the weekend!
Mac Daddy Sandwich
Просмотров 1,1 тыс.25 дней назад
This is one of the most popular items on our menu, and it's a real crowd pleaser!
Sausage BOB Short
Просмотров 835Месяц назад
A Quick Look at how we make one of our breakfast sandwiches.
Sausage BOB
Просмотров 1,4 тыс.Месяц назад
This is another of the items we offer for Sunday Brunch. Come try it and let us know what you think.
Pastrami Rueben Short
Просмотров 181Месяц назад
To see the entire video and hear Brandon's tips and stories, look for the full length video elsewhere on this channel.
Pastrami Sandwich
Просмотров 2,5 тыс.Месяц назад
We only make these a few times a year, so they sell fast!
Texican Street Corn
Просмотров 640Месяц назад
One of the favorite items on our menu, Texican Street corn! Made with sweet corn, chopped brisket, quest fresco, Valentina salsa picante, cilantro, and topped with a slice of jalapeño and a lime wedge.
Damon's Breakfast Tostadas
Просмотров 361Месяц назад
In this video Brandon shows how we make our breakfast tostadas that are featured on our Sunday brunch menu.
Making Brine for Pastrami
Просмотров 951Месяц назад
In this video Brandon shows how to create a brine for brisket so that you can make pastrami or corned beef.
Brisket Outtake
Просмотров 7342 месяца назад
Here is a scene that we didn't use in the Smoking Brisket Video.
Smoked Brisket
Просмотров 23 тыс.2 месяца назад
Pitmaster Brandon Cruz discusses the process of smoking a brisket and gives tips and tricks.
Monument Grills Giveaway
Просмотров 3067 месяцев назад
Monument Grills is giving away one of their fantastic Mesa Grills. To be eligible for the giveaway: Subscribe to our RUclips channel @damonsrealtexasbbq Subscribe to @MonumentGrills RUclips channel Go to monumentgrills.com and subscribe to their newsletter In the comments section of @MonumentGrills RUclips channel tell them your favorite Mesa Grill and what you like about it The winner will be ...
As a BBQ nerd that loves keeping our craft super simple, I love watching your content brother. Good stuff. Great looking ribs.
I am learning as much as I can, so maybe one day I can have my own bbq business 👍 thank you!!
Definitely turned em to mush. Might wanna try 208. They will still come off the bone, but won't turn to mush when you slice em.
Finally a long(er) video! I hate those RUclips short´s....those are for fish lovers 😉😉
hittin that like button hot and fast
Great information, thanks for sharing!
Nice! Thanks Brandon!
What temp did you smoke them , for 4 hours? Is it thin regular bacon, or thick cut bacon?
RIGHT ON Brandon!!!! Thank you brotha🫡
So if you're cooking that brisket for the next day, how do you hold it? In a warmer? At what temp? Ect. Thanks for the video
@@daltonwillshire9664 I place the briskets in a proofer overnight that is set to 145°.
@@damonsrealtexasbbq thanks mate. Thank you for the response!
Thanks for the very informative video. What size plate do you use for grinding your sausage?
@@abass105 I use the 7mm plate for both grinds.
@@damonsrealtexasbbq Thank you very much. 👍
Nice, gonna give the freezer tip a try. We just smoked a few birds on the weekend and have leftovers, gonna put em to use now. Thanks for the tip.
AWESOME
Those look great, Brandon! Thanks for another awesome video!
Love your channel! Thanks for the videos!
I need some of these!!!
Where did you get the container you spritz the pork butt?
@@RonnyArnold-m6j I think I bought it at the local hardware store in the gardening section.
Gotta try these! THANKS!
Brandon, thank you for sharing your recipes. I have been trying them and cannot wait to try this one!
How is that your sausage then? It's just a mix. Nothing special about it. Man that sucks I was really hoping this was a good video
Thanks for the advice! Glad I found your channels
The can cheese is like the Government cheese back in the day EVERYONE wants it.
Looks REALLY good! Would you consider that your top selling side?
Looks great.
Thank you for sharing this delicious looking menu item. I’d love to see how you do the sweet cream corn and other sides😊
Looks delicious Sir. Turning into one of the better BBQ channels.
How do you do your bbq sauce
Hey Brandon, I got a new offset smoker Oklahoma Joe Longhorn, and I notice that on my meat side it comes out very tough but on the fat side it is very tender. So you can get an idea of where I am laying my brisket is stack side, fat facing firebox, and laying it fat side up. I don’t put a water pan underneath it. And under the brisket in the chamber there is nothing. I usually wrap my brisket in the 180 to 190ish. On my Weber Smokey mountain and Weber kettle I never had this issue. Just finding a way to make my offset smoker work for me. Would you have a solution for this?
@timetraveler6615 there are two things you can do. You can try flipping your brisket multiple times before the fat starts to render. Once that fat cap starts rendering and getting soft, make sure you leave it fat side up from that point on. Otherwise, like I mentioned in the video, when you flip it you will lose your bark. The other thing you can do is put a water pan under your brisket. I think your air flow is concentrated on the bottom of your grate or your chamber is smaller in comparison to your old pits, which could be leading to hotter and faster air flow than what you are used to. I'm willing to bet that the water pan would be the simplest way to fix your issue.
@@damonsrealtexasbbq thanks Brandon I will give it a go. I appreciate the advice my brother 🙏🏻
@@timetraveler6615 anytime!!!
What scale are you using in this video? I'm assuming you consider it accurate. I have a bigger "meat" brand scale, but I can't swear to its accuracy.
@raymonddavis6828 I have several and sometimes I'll line them up and check their accuracy by comparing them to each other and they are within a gram or two of each other. Here is a link to the one in the video. CAMRY Digital Commercial Price Computing Scale 33lb / 15kg for Food Meat Fruit Produce Precision 0.01lb / 0.005kg with Bright Red LED Display Stainless Steel Platform Rechargeable Battery Included a.co/d/5nqJUm3
I appreciate the heart gesture, but it doesn't answer my question. What brand scale and model are you using? Do you consider it accurate? I'd really like to know. Also, how do you check the scales accuracy? Thanks.
@raymonddavis6828 RUclips must have taken my response down because I attached a link on Amazon where you could purchase it...It is a Camry ACS-15-JE21
@@damonsrealtexasbbq Thank You, i appreciate the information. Great Video's by the way.
@@raymonddavis6828 you're welcome.
I've seen some that add baking soda to the ice water.
@michaelpardue2400 really? I've never seen that, but I'm going to look into it.
@@damonsrealtexasbbq they say it make it softer and easy put on the horn .
This is it! (anything is more is just waste of words)
Hello are you using a 10 mm plate? thanks for the video
@fedevar1 yes, for both grinds.
@@damonsrealtexasbbq Thanks buddy!
@@fedevar1 you're welcome.
1st time I look at the brisket is at 8 hours in !
True pit master great video ! 😮 old school rules ! lol ! U da man !
sheeeeeeeeeeeeeit. that looks delicious.
This sandwich is highway robbery! nom nom nom💪
Delicious!
Looking Good!
Saw on your Facebook that business is picking up for you. I just want to say it couldn’t have happen to a better set of people. Y’all are good people 👍🏻
I appreciate that!
Nice message at the end. Words to live by.. another good sandwich. Look forward to the next one.
Looks incredible!
you should bake the mac first to reduce the moisture and give it more body; also put it under the broiler after it's on the bread to brown it and give it a bit more flavor...
😮 looks fire 🔥
surprised you can taste the pork🤣
Hey bud it's not starting. It's already there.
My brother! Wow! What a show stopper! All six of my kids absolutely loved that pork recipe! That was out of this world. I’ll never do another pork butt any different. Gonna look into ordering some of your seasoning next the only thing different I did do is I used meat Mitch. That’s all I had on hand.
That's fantastic. It makes my heart happy to know your kids loved it. Now teach them how to make it so that years from now people will still be enjoying it.
ik maagen egntlich deen worst net so eber deesen seht echt gut us
About 5 years ago, many BBQ joints in the Texas Monthly Top 50 were in the $30-37 range per pound. 3 meat plates with 2 sides were $35
One reason you see those prices at some of the big-name places is because they are running a particular line of beef. For instance, Franklin's runs Creekstones, which is a very high grade of briskets that come from cows that are in a program with very high standards. They keep such good track of these bloodlines that they can tell you what cow each brisket came from. It's crazy. I'm not at that level yet. One benefit of cooking those briskets is that there is less waste because they trim them partially before packaging.
@@damonsrealtexasbbq Most of them will only accept prime graded meats
How often do you clean your kitchen?
@@alextorres6333 every shift. This was filmed in the middle of lunch rush. That's why the last part was filmed in the pit room, because they had to get back to tickets, so they kicked me out. Almost all of our films we make while the restaurant is in service.
💯💯💯💯💯💯💯