- Видео 34
- Просмотров 21 298
Big A's BBQ Garage
Добавлен 29 окт 2012
Simple Backyard BBQ
Ribeyes on the 4th of July without our grills!!
We reverse seared ribeyes without our whole set up at home! I am currently in Helena, AL after getting a kidney transplant and we are working with a horrible grill setup but these steaks still turned out great!
Просмотров: 41
Видео
Ribs Made Easy!
Просмотров 9028 месяцев назад
Here are the simplest ribs you will ever do! We had these ready in 3 hours and they were packed with flavor!
Reverse Seared Tomahawk Ribeye on the Weber Kettle!
Просмотров 5158 месяцев назад
We have a huge Tomahawk Ribeye that we have reverse seared on the Weber Kettle! We used @RoyalOakCharcoal set up offset, with some Jealous Devil Whiskey Barrel Chunks. Seasoned the steak with Heath Riles Garlics Jalapeño, A wild Mushroom Rub, and Whiskey Bent Pecanerry! Once we reached an internal temp of 110 degrees we pulled to start searing it off. While we were searing we basted with duck f...
Shot my first deer! Recipes to come!
Просмотров 61410 месяцев назад
When hunting in Tennessee and just shot my very first deer! Working on some recipes now! #food #fypシ #whitetaildeer #deerhunting
Clean your smokers!!!
Просмотров 4511 месяцев назад
Quick video on cleaning my kettles! Comment on if would like to see the full process! #bbq #webergrill
Steaks By The Lake
Просмотров 21611 месяцев назад
We reverse seared different cuts of steaks by the a private lake this weekend without our normal set up! See some tips and tricks to help your next cook! #food #bbq #steak #thermoworks #fypシ #fyp #dialysis @thermapen @RoyalOakCharcoal @GrillwithWeber
Reverse Seared Filet Mignon
Просмотров 200Год назад
Today we trimmed down a beef tenderloin and slice it into fillets! We kept it simple by doing kosher salt, 16 mesh black pepper, and granulated garlic. @RoyalOakCharcoal and @JealousDevil whiskey barrel wood chunks. We smoke them at 225° for about 35 minutes and then we serve them off using duck, fat and salt and pepper. Once they reached an internal temp of 120 to 125 we pulled them add in our...
Memphis Style Ribs (Labor Day)
Просмотров 1,2 тыс.Год назад
Today we smoked some amazing Memphis Style Baby Back Ribs! We smoked these with Royal Oak Lump Charcoal and Post Oak Chunks at 275-300 degrees. Liberal coating of Melissa Cookston's Ulitimate Dry Rub. Smoked them for 2 hours uncovered and then another hour and 15 minutes wrapped. Added a little more rub and let rest in cooler for 10-15 minutes! @GatewayDrumSmokers @RoyalOakCharcoal
Philly Cheesesteak Sausage!!
Просмотров 11 тыс.Год назад
We have ground 10lbs of choice brisket for this delicious batch of sausage! We used PS seasoning spices and hog casings for this cook.
Hickory Store Barbecue!
Просмотров 318Год назад
Hickory Store Barbecue I’m Huntsville,AL! This is our official review after their soft opening today!
Australian Waygu Brisket from The Butcher Shoppe!
Просмотров 602Год назад
Australian Waygu Brisket from The Butcher Shoppe!
Poor man burnt ends with Chatel Chuck Roast
Просмотров 68Год назад
Poor man burnt ends with Chatel Chuck Roast
Smoked Brisket Pimento Cheese Egg Rolls!
Просмотров 114Год назад
Smoked Brisket Pimento Cheese Egg Rolls!
Dry Aged Cowboy Ribeye - Reverse Seared!
Просмотров 114Год назад
Dry Aged Cowboy Ribeye - Reverse Seared!
Martin’s BBQ Joint Review! - Whole Hog Bbq
Просмотров 38Год назад
Martin’s BBQ Joint Review! - Whole Hog Bbq
Review of Memphis Barbecue Co in Horn Lake, MS!!
Просмотров 712 года назад
Review of Memphis Barbecue Co in Horn Lake, MS!!
Spares without a care: Smoked Spare Ribs
Просмотров 502 года назад
Spares without a care: Smoked Spare Ribs
Smoked pork shoulder on the Gateway Drum!
Просмотров 1172 года назад
Smoked pork shoulder on the Gateway Drum!
The garlic jalapeno rub is really good!
What are the pros and cons between reverse sear and regular?
Gonna need some deer sausage lol
Too much work! Cant do it 🤪
I need to make me some compound butter.... Also I have never had a tomahawk ribeye >.>
Never had filet mignon.
It was amazing reverse seared!
I'll take 4 thanks :p
Looks good! Cant wait for more jalapeno cheddar sausage :)
woot woot...that would be awesome...especially since we are carnivore 😮
We are hoping to get more followers soon and maybe do some live classes for backyard cooks!
I still got to go! Cant wait to try it!
They are delicious!!
haha the second take and the wow.... must be good :)
Brisket is my absolute favorite!
Love how it just falls apart!
If taste tester ever becomes an official position I will take one for the team and volunteer :p
I got some of those and they were amazing! Even shared one or two with people at work and they all loved them!
These are favorite to make!
They are favorite to eat lol@@bigasbbqgarage2112
Not a huge baked potato guy but I would defiantly make some of those disappear!
I'll take a dozen.... maybe 40 lol
We love these things!
I'll take 4 with garlic mashed potatoes please! :p
Had his brisket bbq pizza and it was pretty good :)
Thanks man!
Those are really good with that seasoning!
The super secret sauce of amazingness lol
Why did you use the top shelf vs the others?
Trish's new nickname is General Patton lol
Don't really like fruity flavor with my meats but boy does that look good :)
Ahh the cherry post oak combo. My favorite :)
mmmmm.... meeeaaat :D
Wait was I at this one? I dont think I missed any classes >.>
This was the OG class and you were there!
Thick ribs save lives!!!!! Those are monster slabs.Beautiful!
Thanks Jermaine! I can’t stand a thin slab of ribs!
My preferred way to cook chicken is on a Weber Kettle. I was waiting for that Alabama white sauce man!
😂 I don’t do the Alabama white sauce often. We actually prefer to eat most bbq without sauce so you can taste the smoke and seasoning.
@@bigasbbqgarage2112 I like some BBQ that way too which is hard to find here in KC. Everything slathered in sweet and smokey sauce.
Hello from Kansas City. Good lookin' ribs! Where are you located?
Huntsville, AL freezing our tails off one day and 65 the next! Thanks for following!
Great video...ribs looked fantastic!
Thanks Brian! Trying to get more videos done since hunting has slowed down!
thanks for making me hungry mane 😂❤
Any time! Thanks for following us!
Looking good brother!
Thanks!
Now I need to eat some of these lol
I love some big ole ribeyes
i have good memories of my dad bringing home jalepeno cheese sausage from local bbq joint (we would later go to work at) even as little kids my lil sister and i loved the shit outta it even if were no longer down in texas or in communication with dad. nothing beats the classics
Thanks jay for sharing awesome memories! We love making jalapeno cheddar sausage or any sausage for that matter! Planning to do some deer sausage soon!
Be careful not to add your pink curing salt until after you do the test patty. That salt has to have time to do what it's meant to do. Eating it early like that can be harmful. Looks good though. Thanks for the video.
Thanks for commenting chuck! We will definitely try not to poison ourselves! lol
Congrats from the whole HCH team on a great buck! Keep it up!
congrats bro that’s a sweet hunt man!!
Thank you! It was an awesome experience!
Congratulations hit us with some good recipes
We are working on some recipes now!
Agreed!
Dude that’s a fricken brute
Thank you for sharing this delicious recipe. But please do another video with another title & don’t refer to cheesesteaks. This recipe actually tastes amazing BUT there’s nothing “Philly” about ANY of these ingredients- nothing. It tastes NOTHING like a cheesesteak. Why does everyone outside Philadelphia insist on adding bell peppers to their so-called cheesesteak? Bell peppers are NOT a common thing here. Nor is any random cheese. A cheesesteak is known for using American cheese or real Cheese Whiz. Not mozzarella, pepper jack or whatever else you can find. Calling things a “Philly” or a “cheesesteak” and not using proper ingredients is like using shredded McDonald’s McRib Patties & calling it a KC BBQ sausage. Please show our city, our cuisine & our signature dish more respect. If you want to make a “cheesesteak sausage”, then use ingredients & seasonings we would here in Philly.
Calm down Karen.. lol! You can make things differently and still have the idea from its roots. I added the bell peppers cause I like them and wanted to make it my own. If everyone did cheesesteaks exactly the same it wouldn’t make them special in Philly now would it?? Share your video on the perfect cheesesteaks and I will try them out! Thanks for commenting
Thanks for not using butter...everybody wants butter in the wrap, why 🙄
Fat is flavor but not on my dry ribs! Thanks for commenting!
Are you kidding, YOU DON'T PUT MAYO CHEESE STAKE never neverr neverrrerrrerrnever
We did and it was fire! Lol
Good god what kind of unholy creation is that hunk of tube meat...
You had me until the dukes mayo…I ordered it online because it’s not available here . About the only thing I can stomach it in is macaroni salad…..no one will ever convince me to use anything besides Hellmans mayo . The rest of your recipe looks good…I guess I’d go with yellow mustard over mayo on this particular food…but great job
Thanks! I am not a huge mayo fan at all but I have to go traditional with the Philly. Smoke on!
Everybody trying to reinvent the Philly cheesesteak 😢😢
If you don’t try new things you can’t evolve and grow. Looking for more of sausage style Philly. You can never reinvent the amazing Philly cheesesteak!
😂😂😂 aint it the truth, im from the philly area these people have NO CLUE about cheesesteak sandwiches
Where you gettin your cheesesteaks from? Up here in Philly we use thinly sliced( shaved) RIBEYE steak meat not brisket & no green/ bell peppers on a cheesesteak sandwich contrary to what yoy might have heard
@@bigasbbqgarage2112I 100% agree about trying new things. Especially when it comes to cheesesteaks. I’ve tried over 500 different places & am always looking for somewhere with a new twist on the traditional cheesesteak. Being from Philly my only issue here is calling this anything to do with a cheesesteak, let alone Philly. It’s a delicious sausage recipe but has ZERO characteristics of a traditional cheesesteak. You did us all a favor you by sharing this cool recipe. I’d be happy to return that favor by helping you make something more worthy of the title of this video. Maybe swing by Philly sometime & I’ll give you a tour of the variety of cheesesteak joints- some really good sausage shops too👍
Great video. Filet Mignon looked awesome!! Praying for a quick recovery.
Thanks so much
You keep saying beef brisket and calling it sausage. Sausage is pork at least in the northeast
It was ground brisket and not ground pork. There are all beef sausages too.
Sausage is not only pork. It's ANY minced/ground meat encased in a skin of some sort.
Love Memphis Dry Rub! That's the only way I make pulled pork. Ribs have always intimidated me. But I did buy a rack of baby backs this week and will use your method to try them again because it's super simple. No extra steps, which I prefer! And I've already got a dry rub made up in the cabinet from the last party! :)
That is awesome to hear! Let us know how they turn out! Be sure to share the channel and like us on Facebook too!
Memphis style > any other style of ribs!! Thanks for making me miss home if only for a min and also for making me hungry!!!
Dry ribs are the best way to go!! Hopefully I can cook for you one day!