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Yes!!! Thank you!

Hi, I have seen a lot of your videos, they are very well done and shows your professional knowledge abour the topic. Some people do pulled pork at 300°F in 3 hrs and others at 250°F in 6 hrs. Got them the same quality cooked pork? What is your opinion? Thank you

🫵🏾😩🔥🔥🔥💯🤙🏾🫡

I been parboiling ribs and chicken then finish on the grill all my life I don’t have half a day to grill out❤

Hi John, I saw direct flames on a different video cook. I thought the heat deflector would block the flames? Are you able to get direct flame cooks on the pellet joe?

😂😂😂😂𝒯𝒽𝒶𝓃𝒽 𝓎ℴ𝓊 𝓈ℴ ℳ𝓊𝒸𝒽,

when you put in in the cooler, is the cooler cold?

John setzler!!! Used to watch all of his Kamado Joe videos

Turkeys are like living breathing prehistoric chickens! Absolutely delicious though! I have a smoked turkey leg in the oven right now. It's in a cast iron pan inside the oven set at 250. I periodically take it, flip the turkey leg, and baste it with the olive oil and butter from the pan and put it back in. Your turkey legs look amazing. I bet they were delicious!

You should have explained that brick wall technique? I’ve never seen that before.

No mention of temp that I noticed

Gyro rotiserrie turkey cooking roasts top turkey to taste

Great review - thanks for posting!

I'm going to use this method coz I don't have a smoker so I can't cook low and slow so this is perfect for me!!

You didn't season after the brine? Or was it pretty good without having to season after.?

Buy a 360.......its way better and bgger.

I've looked at the PK's for years now. The major problem? Nothing whatsoever to deal with charcoal waste/ash. Looks as though you cannot even easily shovel it out with the uneven bottom to the vessel. Weber has a built in effective system. No sale here. Sorry

Looks like the fairs. Nicely done!

❤👍👍👍

An hour? Geeze ... No thank you

It's probably not a bull. It's a cow. So it's a bad girl. Everyone wants to call their steak a bad boy. It almost definitely isn't. They probably end up as veal.

Sit and rise, sit and rise…. It’s all that I just watched.

Horrible American cooking.

Are you related to Malcom Reed. Y’all voice sound exactly alike.

I think he's doing it that way because he gets more smoke into the glass per pinch of chips. The tradeoff is ashes in your drink, but if you're careful, it should work. I'm guessing he's a bartender at Atlanta Grill Co, so he's probably tried all kinds of methods and settled on this. And why the screen on top, you ask? I'm guessing it helps diffuse the flames so you don't scorch your foghat.

I heard this is how Tony Roma's does their ribs.

This was always one of my favorite things about the renaissance festival here in Michigan. I will always get a turkey leg when I'm there. I have no clue how they are so big and why they taste so good compared to usual turkey. Typical drumsticks for easter hardly compare. I'm usually a fast eater but it still takes me nearly an hour to completely strip the turkey keg down to the bone. I also enjoy sampling the mead and wine now that I'm old enough too.

Great stuff. Thank you. Gonna try this on my 1050.

Not really good though. The simmer was low and the charing was right but you didn't bother to do it with all the ribs. I guess it's best that you tossed most of them out.

Very rare to see someone leave the lifter meat atuff attached to the rib. Nice video bro!

I used to work in a restaurant and the chef always boiled the ribs first with honey&garlic sauce, red-hot sauce, brown sugar and finished them off on the grill with whiskey BBQ sauce. 12 Years later it's still the best ribs I've had

My mama did them this way too. Ahhh memories of simpler times. Sometimes simple is sensational.

I will soak my grates in a bin of lye which cleans them like new. Soak and rinse with a bit of brushing.

Nice

how come the duck is so white 9:00

My mom makes some of the best ribs I’ve ever had, and she simmers them in liquid in the oven and then either bakes or BBQs them. They fall off the bone and taste amazing. I think the purists have never even tried this style because they’re so set in their ways. I’m super picky with my meat, too. It must be very flavourful and very tender.

Great video. Please nix the music next time. It’s distracting, annoying, and adds nothing.

I LOVE my TUMBLER knife sharpener - the commercial. And when I cooked the ribs per this recipe, my knife cut through the ribs like butter! The recipe is a definite keeper.

Very nice. I’m surprised that the coals lasted that long. Great job!

AWEWSOME

Just pick mine up at Scheels for $65. I couldn’t believe the price they only had one.

“Hmm, man there’s nothing wrong with that” might be the best Southern compliment ever 😂😂😂😂

I heard him say mmm i know its good

now thats smoking turkey legs

Very nice video! Do you use mustard to help the rub stick?

Ok so I took my 3.6 lbs of ribs . Garlic powder .. onion powder along with a quarter of onion..japanese BBQ sauce I had found at Walmart 😂garlic n herb seasoning and 2/3 cup of lemon Did the same tech. Knee . Que.. as you did. Except. I took them out at 50 minutes .[. just to be random time ]. Threw dem n dare awvon bout 420° foe 20 minutes with my sauce on It they kicked ass .. as before when I would try and boil for some reason idk. Hey would be tough and a real bummer to eat. Very bland and yea Soni stopped boiling them .. I tried this and idk. Wth made them better than before but yea. They were killer

I plan to try in pressure cooker then go to grill

Great way to remove flavor.

Boil my ribs then soak them in pineapple juice in fridge overnight season them and throw them on the grill!

I have the smaller napoleon rogue 425 with 3 burners. I only used the one on the side and had great resoults. The only questions i have is that the wood chips i used burned realy fast in 30-40 mins. Is that normal?