My BBQ game has improve thanks to Jeremy and thanks to you Joe, It is a pleasure and fun to see you both in the same video, Thanks for sharing your experience. Greetings from Mexico. Cheers!
Joe and Jeremy! You two rock, love the open conversation here! This is what BBQ family is all about, we are all here to support one another! Your two Canadian BBQ sisters, Maddie & Kiki!!
Glad you guys got together. Smoking a Brisket can be different for everyone. Do I smoke my Brisket with Tea leaves... No but I am sure that there are people who enjoy that technique. I want a Brisket that is moist and has a GREAT bark and taste like Beef! Whatever technique I need to produce that final product is what I will use. I learn more from You Tube videos than cooking on my back yard. My final results are improving because of influencers like contributors like you guys. Thanks! You guts are AWESOME!!!
Just discovered your channel last night Joe and have been binge watching it. Great stuff. I’ve been a subscriber of Jeremy’s for a few years now. Couldn’t imagine him ever being involved in any drama and after watching your videos, I feel the same way about you. Either way, good to see you guys have a discussion and clear the air anyway.
Thank you Joe for this video. I did watch that video a few weeks ago and at the time I thought it was a slight slam on Jeremy. I'm so glad you guys cleared the air. I'm subscribed to both of you guys and I find your experience and knowledge very useful. I hope your channel continues to grow!
Was first in line at Franklin about 4 years ago like 345am then about 30 minutes later one staff member showed up and I could barely see him in back of restaurant through the glass he meticulously pulled out each brisket/beef rib wrapped in butcher paper from multiple giant electric warming boxes and would poor a scoop of liquid (beef tallow my guess) on it from a catering pan and then wrap it back up and put it back in warmer. Took him forever and no one else’s helped him. He was also the main guy who cut all portions once opened.
Yup. A lot restaurants do that. Some places like to organize them based off of how they look and feel. It’s the last quality check before customers see it.
Love the talk with @madscientistbbq Jeremy Yoder. I watched a video on Chuds BBQ and he said many people use seasoning salt for their salt in their rubs, so that they get the extra flavors and can say it’s just salt and pepper. Maybe something to try.
MJY, for some reason people today need drama, and if they do not get it, they make it. The drama club is always going to drive a wedge, ignore the reality tv loving, drama creating, fan boy, inflated sense of self worth asshats out there! #madscientist bbq, and Jeremy Yoder has never seemed like someone who is a drama seeking character. He seems like a genuine person. A rarity in this day and age.
You guys are both awesome! Thanks for sharing your knowledge. Just curious if either of you have tried, or know anyone who has tried, a hybrid of using a foil boat until done and then wrapping in butcher paper for a long rest. My thinking is that forming a crunchy bark with the boat and then using paper for the rest may soften it enough to meet in the middle between the two methods. Would love to hear your thoughts.
Respect to Yoder for watching the video and calling you up. Most people would just take offense and not want to address it. His BBQ videos are pretty cool do to experimenting and giving his opinion. Everyone doing BBQ videos are basically showing what they’ve done and what works for them. It’s all good knowledge whether it’s good or bad is up to us when we apply it.
I support you 💯 percent Joe. You're my favorite BBQ guy on RUclips. I've learned alot watching your vids. I love your style. Respect to all the other guys. But you my favorite Brotha!👍🏿💯
Cool to see you were able to address the 5000 pound elephant in the room and get past it. Jeremy never claimed to be a professional chef, as he says, he's just trying things out to see what works. Guarantee that's where his broad appeal lies, cause at the end of the day, that's what we're all trying to do. Thanks for posting Joe!
Foil Boat + Butcher Paper =Big Moe Cason. Check it out on Academy website. Never tried but when meat comes down in price I’m gonna give it try😁👍👍 Great Job with interview!!
I feel like that secret ingredient that Jeremy is talking about at the end is just garlic powder. I mean when do we not use garlic? Garlic is basic but never gets mention, just the S&P. And I mean that it doesn't get motioned because people tend to do it automatically.
I appreciate that you guys did this... but you know that now we can just invent beef in the interest of getting people on the channel, right? I heard Joe said Aaron Franklin puts MSG in his rub. Pass it on. :-P
@@tlc2011jlc man, i would if you there was a certain amount every time. it changes depending on if you have aged or green wood, how big the splits are, how big your firebox is, etc. i wish i could give you guys one "secret" answer, but there really isn't one solution. and i think that's what makes great barbecue great, when you're able to have a pretty consistent product no matter the variables.
Thank you both for making this happen! What a great way to model good communication and a healthy bbq community!
Two bright minds, former teachers following their passion and sharing their experiences. Thank you guys for teaching/taking us along the way.
My BBQ game has improve thanks to Jeremy and thanks to you Joe,
It is a pleasure and fun to see you both in the same video,
Thanks for sharing your experience.
Greetings from Mexico.
Cheers!
Two outstanding BBQ guys, who handled themselves like gentlemen and share their knowledge. Much respect to you both. Thanks for being this way.
I’m all about respect for the craft and the ppl in it.
Joe and Jeremy! You two rock, love the open conversation here! This is what BBQ family is all about, we are all here to support one another! Your two Canadian BBQ sisters, Maddie & Kiki!!
Thanks for watching!
Great pod cast brother.. it all about experimenting and finding new ways of making it better. Thanks keep up the great videos
Glad you guys got together. Smoking a Brisket can be different for everyone. Do I smoke my Brisket with Tea leaves... No but I am sure that there are people who enjoy that technique. I want a Brisket that is moist and has a GREAT bark and taste like Beef! Whatever technique I need to produce that final product is what I will use. I learn more from You Tube videos than cooking on my back yard. My final results are improving because of influencers like contributors like you guys. Thanks! You guts are AWESOME!!!
Just discovered your channel last night Joe and have been binge watching it. Great stuff. I’ve been a subscriber of Jeremy’s for a few years now. Couldn’t imagine him ever being involved in any drama and after watching your videos, I feel the same way about you. Either way, good to see you guys have a discussion and clear the air anyway.
I appreciate it. I actually just hung out with him today. Ha! Thanks for watching.
Thank you Joe for this video. I did watch that video a few weeks ago and at the time I thought it was a slight slam on Jeremy. I'm so glad you guys cleared the air. I'm subscribed to both of you guys and I find your experience and knowledge very useful. I hope your channel continues to grow!
Jeremy and Joe, you two guys are great ambassadors to the new age bbq. Keep up the good work.❤
Haha. It was an interesting time.
Jeremy Yoder is a good dude and a fellow Kentucky native! Stand up guy that teaches the science behind BBQ!
Great interview Mighty Joe. I think we need more of these clearing the BBQ DRAMA segments. It exposes they things form the sources. Good stuff.
Drama in the Texas BBQ scene. Good work Joe! 👍👍
GREAT! Oh and great shirt!
Was first in line at Franklin about 4 years ago like 345am then about 30 minutes later one staff member showed up and I could barely see him in back of restaurant through the glass he meticulously pulled out each brisket/beef rib wrapped in butcher paper from multiple giant electric warming boxes and would poor a scoop of liquid (beef tallow my guess) on it from a catering pan and then wrap it back up and put it back in warmer. Took him forever and no one else’s helped him. He was also the main guy who cut all portions once opened.
Yup. A lot restaurants do that. Some places like to organize them based off of how they look and feel. It’s the last quality check before customers see it.
Love the talk with @madscientistbbq Jeremy Yoder. I watched a video on Chuds BBQ and he said many people use seasoning salt for their salt in their rubs, so that they get the extra flavors and can say it’s just salt and pepper. Maybe something to try.
I think you need to get "Randy Yoder" on for an interview soon!
MJY, for some reason people today need drama, and if they do not get it, they make it. The drama club is always going to drive a wedge, ignore the reality tv loving, drama creating, fan boy, inflated sense of self worth asshats out there! #madscientist bbq, and Jeremy Yoder has never seemed like someone who is a drama seeking character. He seems like a genuine person. A rarity in this day and age.
You guys are both awesome! Thanks for sharing your knowledge.
Just curious if either of you have tried, or know anyone who has tried, a hybrid of using a foil boat until done and then wrapping in butcher paper for a long rest. My thinking is that forming a crunchy bark with the boat and then using paper for the rest may soften it enough to meet in the middle between the two methods. Would love to hear your thoughts.
I’ve never done it. I wouldn’t wanna lose all the resting juices when transporting the brisket into another wrap.
Love the mindset!!!
Great job, wish I thought of this. Its great to listen to all these guys.
Respect to Yoder for watching the video and calling you up. Most people would just take offense and not want to address it. His BBQ videos are pretty cool do to experimenting and giving his opinion. Everyone doing BBQ videos are basically showing what they’ve done and what works for them. It’s all good knowledge whether it’s good or bad is up to us when we apply it.
He’s a great guy.
I support you 💯 percent Joe. You're my favorite BBQ guy on RUclips. I've learned alot watching your vids. I love your style. Respect to all the other guys. But you my favorite Brotha!👍🏿💯
I appreciate that. Just trying to tell my version.
@@knoxavebbq you did a great job in that.👍🏿
On the topic of long hold times. Will a lower grade such as a choice handle a long 8-10 hour hold? Or will it dry out by that time?
Two kings of RUclips BBQ at the same time, awesome.
Ha. I am no king. I appreciate it though.
Yoder is the man!! 😎 keep putting out great content brother!! 🔥
Cool to see you were able to address the 5000 pound elephant in the room and get past it. Jeremy never claimed to be a professional chef, as he says, he's just trying things out to see what works. Guarantee that's where his broad appeal lies, cause at the end of the day, that's what we're all trying to do. Thanks for posting Joe!
are you releasing the full 2-hour conversation?
Goog job. BBQ community is big enough for all of us.
Great discussion! Had to subscribe. Well done!
Foil Boat + Butcher Paper =Big Moe Cason. Check it out on Academy website. Never tried but when meat comes down in price I’m gonna give it try😁👍👍
Great Job with interview!!
Great video! Mad bbq philosophy being dropped here!
both of you guys are awesome... #newschoolbbq
Haha. Thanks. Appreciate you watching.
I feel like that secret ingredient that Jeremy is talking about at the end is just garlic powder. I mean when do we not use garlic? Garlic is basic but never gets mention, just the S&P. And I mean that it doesn't get motioned because people tend to do it automatically.
I don’t use garlic powder in my rub. Haha. 🤷♂️
Thank you for this 😎
Appreciate you watching
@@knoxavebbq 😀👍
Great vid, brother
Great conversation👍
Great stuff!
I'm gonna add msg to my brisket next time. Boom or bust! Risk-it for the brisket!
Where's that leather apron? LOL
I appreciate that you guys did this... but you know that now we can just invent beef in the interest of getting people on the channel, right? I heard Joe said Aaron Franklin puts MSG in his rub. Pass it on. :-P
I use paper anytime I use foil boat because we don't want aluminum touching our food
👍 do what works for you. Thanks for watching!
@@knoxavebbq thanks for yout vid on fire management. Could you do another explain exactly what or how many splits you put in when adding?
@@tlc2011jlc man, i would if you there was a certain amount every time. it changes depending on if you have aged or green wood, how big the splits are, how big your firebox is, etc.
i wish i could give you guys one "secret" answer, but there really isn't one solution. and i think that's what makes great barbecue great, when you're able to have a pretty consistent product no matter the variables.
And….Ummmm……an…….uuuummmm……I couldn’t watch more then the first 4 mins.