Texas Cookout: Smoked Beef Ribs and Blueberry Cobbler | Cook's Country Full Episode (S16 E1)
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- Опубликовано: 7 сен 2024
- Bryan Roof visits El Paso, Texas and shares his version of Texas-Style Smoked Beef Ribs with host Bridget Lancaster. Equipment expert Adam Ried shares his top picks for charcoal. Toni Tipton-Martin discusses the history of self-rising flour, and Lawman Johnson makes host Julia Collin Davison Easy Blueberry Cobbler.
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Oh yum, I'm hungry for ribs and cobbler! Looks delicious.
Ribs looks good.
They may want to adjust air vents on bottom so it doesn't run too hot but the ribs looked like they came out great.
The cooking results between lump and briquettes are generally the same, but I still prefer lump because there’s far less ash to clean after the cook is done.
19:09 clack clack!
I am so sorry to report that the blueberry cobbler was a complete failure. I was so excited to try it as I love blueberries. I have been baking for years and I know what to do. I don’t recommend counting on sweetened condensed milk to achieve any kind of great flavor. Even the batter was tasteless. I added vanilla to the batter and confectionery sugar to help the taste and then a glaze after it baked. I wanted to share it with friends but I can’t. It did t measure up to all my other baking desserts. Can you please alter the recipe with normal ingredients for a cake batter? I’ll try that one for sure. It’s all about the flavor!! (And texture)
Um…in the vintage flour pics, did I see an old pic of Margret Thatcher?
The pictures of people you showed were cool! The blonde lady reminded me of Margaret Thatcher.
I think the dish is too big. What would have to change to use a smaller dish? Bake time?
How many people will one rack of ribs feed?
I have only eaten beef no pork my entire 60 years. You have to skin those ribs so the smoke can actually get to the ribs and may be so you can actually bite those ribs!
210 deg is a fine starting point, but bbq is not done until a probe goes through it like going through butter. BBQ is not a temp thing!!
more food for thought *pun intended*, there is the belief paint and glue can sneak it's way into the briquettes due to where some companies source the saw dust.
Didn't we see this already??
They upload each segment, then also upload the full episode.
Similar technique in a brisquet episode (which used the charcoal snake, wrapped & rested the meat in an ice chest for a few hours)
@@deniselongino6769 I seen that one. But I’m fairly certain that I seen this exact vid last week.
This appears to be a rerelease.
@@mrsmiley631 thank you.
9:38 dawg... you do this AFTER your last cook... so that this cooks drip pan dont end with crap thats been caked on for days or weeks... but eh free flavor
At least before you setup the grill for the current cook. It's got to be nasty especially after cooking anything fatty.
Nothing like old, rancid seasoning on your $$$ribs. 😖
I fail to see why crap from the grill in the drip pan or on coals makes any difference.
@@kenmore01 the coals dont matter... but if you are going to be saving the droppings then its quiet nasty. its basically just piece of food that isn't really burnt all the way and could might not, but could. have bacteria. and like i said, i'd still be eating, its not much to worry about imo, its just lil nasty.
its like going to a friends hows and they wanna cook ya something but they gotta clean the pan to cook it and the only thing they did was wipe it with a towel and put it back on the oven
Makes no difference. That stuff isn't going to evaporate.
We’ve already seen this.
Who cares? It’s just as delicious 😋
We already saw the part about the briquettes vs the lump charcoal.
I didn’t see it so shut up
Good thing RUclips has some other videos available
self raising flour is such a scam, just mixing someone else's invention with flour and patent it himself lol
THis is the first time I can say that something ATK has done is turning me off- your New "Host" - Toni Tipton Martin - IS a complete fiasco - a non starter that I cannot watch - a real Stepford Host. I do not care that she is a relation of one of the Big wigs- get rid of her.
Burnt wood smoke is the same no matter what wood no one can ever tell the diff
Damn it, thought I was going to get first comment
Be comforted by the fact it's not a competition
@@angelbulldog4934yes it is.
@@angelbulldog4934 These "first" commenters are idiots...
''Comment'' means just that. NOT ''FIRST''.
@@angelbulldog4934sorry, I turned on the TV and saw this released 11 seconds ago. By the time I got to my phone, well..... you know the results
Nobody's layering or shingling charcoal briquettes. You can also just light them and push them out of the way like a normal person. Bryan would over complicate drinking a glass of water if given the chance.
Think you should do some research it’s called the snake method!
@charlesgreenough9291 the snake method doesn't call for explicit 2x2 or whatever layering, just dump the charcoal in and keep the line even enough and you'll do just fine.
Lol, you should keep your opinions to yourself. You're embarrassing yourself @jdkgcp
@@taccosnachos Nah, he's right. There's no need for this "snake method" foolishness. You don't know how to use briquettes the ordinary way, hire a rocket surgeon.
First
Not everyone has the Luxury to be able to barbecue or grill of any kind were they living. 👎🏿👎🏿👎🏿👎🏿👎🏿👎🏿👎🏿
Sometimes local parks or beaches have BBQ grills for people to use. You only need to bring the charcoal and the food.
No tallow??