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looks great bro!!

Crazy hilarious!😂

Crazy!😂

OMG! You guys are crazy! I enjoyed this!

Didn't fill the slow n sear water channel...makes it harder to control the heat imo. Probably helps with bark formation too with the humidity.

Sheesh 🔥 🔥 🔥 🔥

What size kettle is that

Thats super nice man:)

Looks fantastic….nicely done mate!

Dude, never seen anything like that before. That was crazy. Well done with a hunk of “whatever”….ha!

Love my Weber! Great cook broseph

I’ll try that for sure. Thanks for the video.

Looked tasty

save me some!

Nice! I cook medium events, ~80 guests, next one in a few weeks. WSM hanging on the Hunsaker ring. I've learned WAY less fuel (think much smaller charcoal ring) lets the WSM breathe clean smoke rather than constantly smothering with vents. Come in the side door and adjust fuel every hour or so? Of course. Watch Asian Street cooks do similar producing amazing quantities (as judged by Westerners stuck on horizontal grills) of meat. Best I've seen in America was Mad Swine BBQ doing a single cook of >20 racks of ribs. My last was 14 tri tips with room for a few more. But I've found even getting cooks to try a futile effort, except for a very few. Hope your video helps!

I have a question. When I usually smoke ribs I lay them flat and bunch them up in order to get a meatier bite but by hanging them that’s like stretching them did you notice much of a difference?

I haven’t used my WSM for a long time that’s a good reason to try. Thanks a lot ❤

They just looks perfect and amazing and I can't wait to give it a try after taking care of a few issues here. All the best Larry cheers!

Looks money. WSM can crank out some legit barbecue

Nice looking ribs! Hanging ribs on my OKJ Bronco has become my favorite way to cook ribs.

i like the perfect coarse grind on your black pepper, that seasoning looked so nice, you sure do know how to grill a steak brotha

oh man look really good!!!!!

not olive oil but yeah i def learned to brush my steaks with a neutral veg oil like canola or avocado before they hit the grill, it sure makes a great difference in getting a proper flavorful colored sear and grate marks, typically i season mine a day or more in advance but if im hungry and juts got the meat i season at least 40 min before grilling which allows the osmoses to happen and im lately thinking of a light juniper sprinkle addition to the salt and pepper, i think it is an underrated spice or almost never seen really used much but it brings great flavor i use it in my beef jerky that comes out great i think it is def used in the industry and one of those things that will catch on, marjoram is another herb i love using for a long time and i never hear ppl using it till recently so it may catch on too

nice job, had no idea aussy did wagyu beef now, they look great i woulda dry cured them into some kind of copa even that thin perhaps roll em up

Well that looks incredible as always! Didn't realize I have so many videos to catch up on.

Man that looks incredible! I'm doing my barbecue vicariously through your Channel at the moment. Might need a few discs in my spine tended to. Maybe jogging on steel decks and a rolling ship for 33 plus years wasn't the best of ideas. Cheers and stay warm!

Those ribs looked sooo good!

Yummy 🤤- your ribs are always awesome 8:44

Looks great, nice job, I miss Randy Savage

Ribs looked great! Well done!

I bought a nice choice from Sam’s club for 54 bucks it looked so good I thought it was a prime when I first grabbed it lol

New Subscriber and Chicago is in the building

🔥

Where can I buy the polish sausages pack

Do they ship out of state

Once again great job brotha

Smoking in the snow - love the commitment. And the outcome 🤤

I did smoked ham and wow is that very wonderful, I love it , your right that the only way to make ham !!

Hi mate looks great how much were they cheers

i bet had you fermented it first it would have brought a new dimension of flavor along with the dry aging but maybe too much lol , its amazing how you can take something and make it into something more costly and luxurious, how much would one of those steaks be at a steak house? haaa,, that is why i am going crazy experimenting now that i discovered i can take already made store bought fresh italian sausage at a discount and dry cure them at home in my oven and fridge turning them into more expensive items, i love it

you can use those trimming in your gravy sauce or many other uses like dicing them into cubes for a stew, but i would not have trimed anything off all that stuff contributes great flavors of nuttyness and cheese , i got me couple of new york strip steaks about just over an inch and wondering how i can dry age them in my fridge and if i should season them first or after? also i do not have any fancy foodsaver or those bags but i seen ppl doing larger cuts without any of that although they use a tray of salt under the meat that is on a rack, but for my small steaks there must be a way to do it perhaps not as long as a month, idk any ideas? i have successfully fermented and dry cured sausage or salami in the fridge under or over a month and now wondering if i can even ferment my steaks before dry aging in the fridge but maybe that means they will have to be cured first? many ideas

Those look money

Nice find at the butchers! Looked great!

Country ribs are great, I don’t see enough folks doing country rib cooks.

Looks great!!

Excellent Cook! Gotta try these for sure!

Another great video, thanks

Great cook - damn y’all been getting some snow - my son lives in the city and they haven’t had that volume

Bro!! Those look stupid!! Thanks for running the grind!!

Great video - will try it this weekend.