Smoked BBQ Beef Dino Ribs the Meat n' Greet way... Enjoy! Royalty Free Music from Tunetank.com Track: Freedom by KOSATKA tunetank.com/track/1069-freedom/
I just bought a small offset grill and smoker called char griller grand champ. It's a decent backyard deal with pretty heavy gauge steel and well designed and built for the $550 price range. I've been grilling and smoking on very inexpensive grills and smokers for 25 years now. I've produced great high quality BBQ (better than restaurant quality) meats even on my Webber kettle grill. I've learned that you don't need to spend many thousands of dollars to make great high quality BBQ. If I had the money to buy this big dollar pits, I would. I learned a ton by watching your fire management and brisket videos. I wished I saw them before my first cook on my new pit which was choice Dino ribs. I cooked them between 250° and 300° with 285° being my target avg. They were supposed to take 8hrs to cook but we're done in 4hrs. Great crunchy bark and very tender and moist. Unwrapped the entire time. The fat was rendered down to the point of perfection in my opinion. Yet, I feel like I used too high of a temp and left some flavors on the table by not getting an 8hr cook in on them. Your fire management video said that the smaller cooker would likely do better at a lower temp than the big cooker does. Any advice would be helpful for me moving forward. Additionally, id like to say that my fire management during that cook was very easy with no big swings but kept consistently between 250° and 300° for the entire 4hrs.
Great video and keep them coming. I agree on the pit size part. A lot of people just think they need to watch videos on what kind of pit they have. Be safe and keep them coming
Looks more like short ribs...been smoking ribs and brisket for a while and of course I've seen tons of bbq videos and the way you explain things like the corner trimming left me speechless, thank you so much!!!
Man you’re not the first person to say that haha. I’ve been wondering like DANG, I feel like these vids are pretty good but they’re just not doing the numbers 😂. Glad they’ve found their way to a seasoning BBQ bro 👊. Appreciate the support brother
Thanks for dropping in and showing some love in the comments brother, your support means a lot! Brisket video is next on the docket. Trying my best to bring one of, if not, the best brisket videos RUclips’s seen this side of 2015 haha.
Dude you are a straight up vibe buddy! My Twin brother and I love a good cigar, a good whiskey, a good beer, and are quickly getting more into smoking/barbecuing! Have both considered Fabing a smoker and starting a RUclips channel while doing it! And that’s how I found you! Merry Christmas to you and the wife!!
@@NoxapaterBBQhaha that’s awesome bro! I’ll try to incorporate the stogies more for sure!! Also on the smoker…. DO IT AND DO IT ASAP! My bbq has only gotten better after building my own pit. Can suggest it enough. You and the bro will have a blast!
Thanks for the support brother. Just recorded about 4 hours worth of a brisket video that were editing as we speak haha. Expect the brisket video to drop in the next couple weeks. 🤠
I love this content. No, I don’t have a big smoker yet. My main go to is a weber smoky mountain and yes, the knowledge that you give out is very much appliable and all situations.
Merry Christmas bro!! Yea the beef tallow mop is a fun way to cook beef ribs. You can do it a million different ways and not be wrong, however this adds a unique element that you just gotta try to understand ya know? 🤤
Good video! Question, I have a custom 120 gallon tank pit. I’m noticing that it cooks slower than my smaller pit. Should I cook at more higher temps to make up for that?
Yea the smaller pits tend to cook slightly faster for sure. One of those things you’ll just have to play around with but I’d suggest keeping temps the same and just adjusting your airflow. Open up your smokestack to full open and see if that doesn’t help move things along faster. If you DM me a pic of your pit I can take a look and tell you exactly what I’d do.
Doooo itttt!!! Such a great bite of BBQ! Keep in mind that my Brisket Booster has less sodium than lawrys so I would use WAYYY less Kosher salt or way less lawrys then the amount of B2 you see me apply. Let me know how it goes bro! 🍻
@@MeatNGreetBBQ yea I prob will have to use one of my many unused dry rubs and my own spg to coat the beast. Brisket booster sounds nice tho, and prob will add to my cart.
@@Istaygrillingfor sure bro, if your like me you prob have no shortage of dry rubs 😂 brisket booster isn’t for sale but I’m working on bringing it to the masses in a small batch only offered to the guys in the community on the channel
@@Istaygrillingwhew you aren’t kidding! My hope is to keep the channel as ad free as possible with random ‘sponsors’ and awkward promotions lol. I feel like the best way to do it would be to sell a product at a marginal profit while providing a net benefit to you guys. Appreciate the support brother
DO IT DO IT!! Only thing I’ll say is if you use Lawrys you don’t need kosher salt. My Brisket Booster is not as salty so I can load a bunch on. However if you do Kosher Salt and Lawrys it’ll likely be too salty. Let me know how they turn out
Thanks for the support bro!! The easiest way to explain from here is just pull it when probe tender + internal temp in the middle of the bones. Pull around 205-210 degrees internal and you’re good to go
Great episode! 20 minutes but felt like it was short and sweet and to the point. Next time you use Tallow, I'd like to know your thoughts on why one seemingly oversalts/seasons a cut in anticipation of that step. Seriously quality videos. Especially your editing! I don't know if it's you or your bad ass wife putting these together, but great job. Quality over quantity my friend. Thanks again!
Brother, a deep and sincere thank you for the comment and support. Next time I use tallow on beef I’ll be sure to elaborate on this and add some clarity. In short, fat offsets sodium on the pallet so you can season just SLIGHTLY more than normal knowing that the fat will cut the salt. It’s still possible to over salt so I always tell folks to take it easy the first time until you find the perfect balance. Also, it’s all the wifey haha I’ll let her know the bbq fam appreciates her skillzz 👊
Appreciate that my friend your support means a lot. 100% yes no problem at all holding theses for 3-4 hours in a warmer at those temps. I wouldn’t push much past 5ish hours those. Cheers 🍻
I have a question about your doors. Have you run into an issue with the supports (the rods to keep them in shape). Like hitting food when you are doing a large cook? I was going to add a couple while I put the strapping on the door edge. And was wondering if I'd run into space issues I left them in.
No issues at all. Frankly I wayyy overkilled the rods haha. They’re way too big and makes my door like 15 pounds heavier 😂 Some thick flatbar turn sideways woulda worked just fine. And if you do your doors right on the initial cut, you might not even need them. Both my doors shifted on me when I cut them so I tried to correct with the bars…. It didn’t work 😂
I can't find 16 mesh pepper near me. Would medium coarse or coarse ground be fine? If you couldn't find 16 mesh and had to choose from medium coarse or coarse, what would you choose?
Same brother!! I’ll incorporate the stogies a bit more for sure for my brothers of the leaf. Most times I just forgot it’s even in my hand when filming haha.
I know I thought the same thing. I’ve never seen a plate rib come with 4 bones. The sticker on the cryovac literally said “beef plate ribs”. Didn’t realize there were 4 bones until the meat started to pull off the bone. I was so surprised I actually googled “Can plate ribs have 4 bones” haha. The general answer was yes, depending on the butcher. Thanks for the support bro!
I use my own seasoning I created called brisket booster on my briskets. I’m dropping a brisket video in a couple weeks which I talk about it there. Should be for sale on my website around the same time.
My friend, I saw in the video that you got the beef ribs from Hy-Vee. But when I call and ask if they have Dino ribs, they say they don’t. What cut did u buy?
Dang idk how you caught Hyvee on those lol I don’t even see where it says that… great eye!! You might have to ask for beef plate ribs specifically, “Dino” is more of a community term. I’ve made friends with the butchers at my local Hyvee so I’ve had good luck asking fore specific cuts. Call and ask if they have beef plate ribs still in the package whole and untrimmed. Let me know how it goes brother
Most def will be doing a brisket video. It’ll probably be the most important video I do so far so I’ve been really taking my time thinking through exactly how I want to go about it. My fire management video ended up being 55min long because I went DEEP. Not everyone wants a video that deep, but others do. Also there’s a million brisket videos on RUclips and most of them are an echo chamber. So I’ve been taking a lot of time thinking to ensure I don’t echo what’s already being taught and bring a unique spin. And that’s before we get into equipment, lighting, shots, edits etc haha. All that to say it is my #1 video for 2024 as a whole and I want to make it my best one yet. So it’s taking me a little time.
Wow, I’m learning so much so my question is to you my friend since you went unwrapped it’s probably pretty important to mop them with the beef tallow every 30 minutes is that why you did it?
Hey brother great question. You don’t HAVE to mop with tallow if you don’t want. However it’s def adds something very unique to the final product, and helps to offset the sodium content of the brisket booster. If you don’t mop and want to get unwrapped. I would sprits it with 50/50 ACV + water every 30-40 minutes as needed to ensure the bark isn’t burning. Otherwise yes, mop every 30 minutes with hot tallow to continue ti assist the meat with the rendering process. Hope that helps
Thanks for the support! I rarely season the sides of beef ribs. I’ve found it makes no difference on the end product given the way the meat contracts on the bone through the cook. In need ribs 99.9% of my focus is the top of the rack. Cheers brother 🍻
OK. Slathering the beef talo on the ribs close to the end of the cook is a great idea. I usually put some beef talo on my ribs when I wrap them to finish the cook. I'm gonna try your method for during the smile and the wrap. Looks good.
I do like to make my own talo from the trimmings and extra fat. I like to render it in the smoker while I'm smoking my meat. Gives the talo a good smoke flavor to add to the flavor in the meat. Good stuff.
Hey I’m enjoying your videos it has help the beginner out. May ask for your recipe for the brisket booster please. Will you message me on it. Thanks in advance.
@@MeatNGreetBBQ It's the least I can do considering how much your videos have helped me up my barbecue game and provide good meals to my loved ones! You're the man! Best barbecue channel out there!
I love looking at the meat!! I’m known to check after even just 20 min 😂. I was taught early on if you’re looking you ain’t cooking but I’ve cooked hundreds of times and have never ruined anything by taking a little peek here and there lol
Хобби
These really are some the best BBQ tutorial videos on RUclips, absolutely packed with information!
Man truly appreciate this comment. The support has been extremely motivating to keep pushing these out.
I just bought a small offset grill and smoker called char griller grand champ. It's a decent backyard deal with pretty heavy gauge steel and well designed and built for the $550 price range. I've been grilling and smoking on very inexpensive grills and smokers for 25 years now. I've produced great high quality BBQ (better than restaurant quality) meats even on my Webber kettle grill. I've learned that you don't need to spend many thousands of dollars to make great high quality BBQ. If I had the money to buy this big dollar pits, I would. I learned a ton by watching your fire management and brisket videos. I wished I saw them before my first cook on my new pit which was choice Dino ribs. I cooked them between 250° and 300° with 285° being my target avg. They were supposed to take 8hrs to cook but we're done in 4hrs. Great crunchy bark and very tender and moist. Unwrapped the entire time. The fat was rendered down to the point of perfection in my opinion. Yet, I feel like I used too high of a temp and left some flavors on the table by not getting an 8hr cook in on them. Your fire management video said that the smaller cooker would likely do better at a lower temp than the big cooker does. Any advice would be helpful for me moving forward. Additionally, id like to say that my fire management during that cook was very easy with no big swings but kept consistently between 250° and 300° for the entire 4hrs.
Great video and keep them coming. I agree on the pit size part. A lot of people just think they need to watch videos on what kind of pit they have. Be safe and keep them coming
This guy keeps it real and explains in detail! Great content
My man!!! Appreciate the love in the comments bro!
Looks more like short ribs...been smoking ribs and brisket for a while and of course I've seen tons of bbq videos and the way you explain things like the corner trimming left me speechless, thank you so much!!!
Thanks for the warm feedback that means a lot. Glad you enjoyed! 🙏
Really great videos. Chock full of great information from a very smart and articulate BBQ Master!
Looked amazing bro!! Great job and great tip on the tallow addition, during and at the end there.
Glad you liked the video bro thanks for supporting.
RUclips is doing you dirty. BBQ videos are about all I watch and they are just now suggesting your videos. Great video.
Man you’re not the first person to say that haha. I’ve been wondering like DANG, I feel like these vids are pretty good but they’re just not doing the numbers 😂. Glad they’ve found their way to a seasoning BBQ bro 👊. Appreciate the support brother
Just discovered your channel. Love it. Your videos have been great. Can’t wait for your brisket video to come out.
Thanks for dropping in and showing some love in the comments brother, your support means a lot! Brisket video is next on the docket. Trying my best to bring one of, if not, the best brisket videos RUclips’s seen this side of 2015 haha.
And never forget the cigar break brother. I really enjoy that
I got you boss
Please continue, we are really learning. Thank you for sharing your knowledge.
More content coming for sure thanks bro!
Thanks for your information👍🏾👍🏾
Any time fam!
Great info
These look absolutely fantastic.
Love your content, keep these videos coming.
Thanks fam! More content to come for sure 🙏
@@MeatNGreetBBQ I was curious tho.. is 300 still ok to cook with on a small pit like my okj?
@@mikeyvisser8740 I would back it off about 25 degrees and top out at a solid 275
@@MeatNGreetBBQ perfect, thank you so much i appreciate it.
Just curious why you don't season the sides?
Thanks for showing just in time for the 4th nice background
Of course!! Nothing like a set of beef ribs on the 4th 🇺🇸
Welcome back! Keep them rollin!
Thanks brother!!! Excited to get a video up. Trying to push quality over quantity 🤘
Awesome video. Very well put together.
Appreciate the love bro!
Just found your channel and man, do i appreciate you guys! Fun video, good personality, and great cook!
Really appreciate that boss! 🙏
Crushing it! Keep the content coming!!
Thanks brother! More to come for sure
I’m new to smoking, your videos are extremely informative! Thank you 🙏
Welcome to the most addicting form of relaxing possible haha. Thanks for support the channel boss means a lot!
Great tips! I appreciate you, Bro.
Thanks big dog!
You did it again brother, looks incredible!!
Appreciate that bro thanks for dropping in with the support as always 🙏🙏
Love your stuff bro! Binged all the videos and quickly becoming my new favorite!
Man really appreciate the support!! Thanks for following along, more videos to come for sure. 🤙🏽
Dude you are a straight up vibe buddy! My Twin brother and I love a good cigar, a good whiskey, a good beer, and are quickly getting more into smoking/barbecuing! Have both considered Fabing a smoker and starting a RUclips channel while doing it! And that’s how I found you! Merry Christmas to you and the wife!!
@@NoxapaterBBQhaha that’s awesome bro! I’ll try to incorporate the stogies more for sure!! Also on the smoker…. DO IT AND DO IT ASAP! My bbq has only gotten better after building my own pit. Can suggest it enough. You and the bro will have a blast!
I appreciate you freezing ya balls for my learning!
HAHA thanks fam!! 🙏
Love your information especially your tally mop, great job
Thanks for the support, my friend!
First time watching, really well done, you covered alot of questions while keeping it entertaining.
Welcome to the channel brother. Thanks for your support!
New sub! Thanks for the great tutorials. Seeing a full Brisket cook from you would be fantastic.
Thanks for the support brother. Just recorded about 4 hours worth of a brisket video that were editing as we speak haha. Expect the brisket video to drop in the next couple weeks. 🤠
Merry Christmas to you and your family. Epic video 💪
Likewise brother Merry Christmas appreciate the support fam!
This dude is awesome!
YOURE awesome bro thanks for the support
Steve Gow's brisket rub is available on Amazon in Canada. Can't wait until yours is hopefully someday!
🔥🔥🔥 Nice cook!! Look forward to my first Dino smoke
Appreciate the support bro! You gotta do it! 🤤
Dang those Dino ribs look amazing!
Appreciate the support brother! They definitely hit the spot 🤤
Christmas morning upload! W00T! Merry Christmas, Bro!
BOOM! Merry Christmas you you and the fam bro!
Looking forward to trying this!
Gotta give it a go bro!
Great video man
Glad you enjoyed bro!
Amazing video and content buddy!
Thanks brother!
Nice job 👏
Thanks bro
I love this content. No, I don’t have a big smoker yet. My main go to is a weber smoky mountain and yes, the knowledge that you give out is very much appliable and all situations.
Dude the Weber can turn out some dang cook bbq. Thanks for supporting the channel as always fam, glad the video was helpful.
I HAVE FOLLOWED YOUR VIDEOS
WE ARE FANTASTIC
THANKS 🙏🏻
Heck yea! Thank you!
Bark is amazing on those 👌🏽
Thanks, family!
Mate,
Sydney, Australia here!
That is undoubtedly the best beef rib cook I've seen so far.
Guess what I'm doing this weekend!
Thank you
LOVE to Sydney mate from the States!! Appreciate the support my friend, truly means a lot! 🍻
Awesome! Merry Christmas and thank you for this new drop. I know Jirby mopped the beef ribs in tallow you do the same here.
Merry Christmas bro!! Yea the beef tallow mop is a fun way to cook beef ribs. You can do it a million different ways and not be wrong, however this adds a unique element that you just gotta try to understand ya know? 🤤
Bad Man Boss
Wow.
🍻🍻
Yummm!!
😋😋😋
Yes
Good video! Question, I have a custom 120 gallon tank pit. I’m noticing that it cooks slower than my smaller pit. Should I cook at more higher temps to make up for that?
Yea the smaller pits tend to cook slightly faster for sure. One of those things you’ll just have to play around with but I’d suggest keeping temps the same and just adjusting your airflow. Open up your smokestack to full open and see if that doesn’t help move things along faster. If you DM me a pic of your pit I can take a look and tell you exactly what I’d do.
@@MeatNGreetBBQ copy that. Thank you. Can I just email you? I don’t have any other way to message you. Don’t have other social medias.
This is next on my list to grab at Costco/online. Looking forward to that same first bite
Doooo itttt!!! Such a great bite of BBQ! Keep in mind that my Brisket Booster has less sodium than lawrys so I would use WAYYY less Kosher salt or way less lawrys then the amount of B2 you see me apply. Let me know how it goes bro! 🍻
@@MeatNGreetBBQ yea I prob will have to use one of my many unused dry rubs and my own spg to coat the beast. Brisket booster sounds nice tho, and prob will add to my cart.
@@Istaygrillingfor sure bro, if your like me you prob have no shortage of dry rubs 😂 brisket booster isn’t for sale but I’m working on bringing it to the masses in a small batch only offered to the guys in the community on the channel
@@MeatNGreetBBQ make it happen. We all can use secondary incomes for this hobby
@@Istaygrillingwhew you aren’t kidding! My hope is to keep the channel as ad free as possible with random ‘sponsors’ and awkward promotions lol. I feel like the best way to do it would be to sell a product at a marginal profit while providing a net benefit to you guys. Appreciate the support brother
about to try my first rack this weekend on my new offset!
DO IT DO IT!! Only thing I’ll say is if you use Lawrys you don’t need kosher salt. My Brisket Booster is not as salty so I can load a bunch on. However if you do Kosher Salt and Lawrys it’ll likely be too salty. Let me know how they turn out
Thanks!
Thank YOU for the support brother. Means a lot 🙏🙏
🔥🔥🔥
🙏🙏
Great content! Love what you do bro!! How do you know when to take the ribs off of the smokers?
Thanks for the support bro!! The easiest way to explain from here is just pull it when probe tender + internal temp in the middle of the bones. Pull around 205-210 degrees internal and you’re good to go
Great episode! 20 minutes but felt like it was short and sweet and to the point. Next time you use Tallow, I'd like to know your thoughts on why one seemingly oversalts/seasons a cut in anticipation of that step.
Seriously quality videos. Especially your editing! I don't know if it's you or your bad ass wife putting these together, but great job. Quality over quantity my friend. Thanks again!
Brother, a deep and sincere thank you for the comment and support. Next time I use tallow on beef I’ll be sure to elaborate on this and add some clarity. In short, fat offsets sodium on the pallet so you can season just SLIGHTLY more than normal knowing that the fat will cut the salt. It’s still possible to over salt so I always tell folks to take it easy the first time until you find the perfect balance.
Also, it’s all the wifey haha I’ll let her know the bbq fam appreciates her skillzz 👊
Great video, Marcus! Would I be able to keep these in a food warmer at 145 degrees for 3-4 hours without losing quality?
Appreciate that my friend your support means a lot. 100% yes no problem at all holding theses for 3-4 hours in a warmer at those temps. I wouldn’t push much past 5ish hours those. Cheers 🍻
I have a question about your doors. Have you run into an issue with the supports (the rods to keep them in shape). Like hitting food when you are doing a large cook?
I was going to add a couple while I put the strapping on the door edge. And was wondering if I'd run into space issues I left them in.
No issues at all. Frankly I wayyy overkilled the rods haha. They’re way too big and makes my door like 15 pounds heavier 😂
Some thick flatbar turn sideways woulda worked just fine. And if you do your doors right on the initial cut, you might not even need them. Both my doors shifted on me when I cut them so I tried to correct with the bars…. It didn’t work 😂
Thank you for responding. I watched your whole build.
I can't find 16 mesh pepper near me. Would medium coarse or coarse ground be fine? If you couldn't find 16 mesh and had to choose from medium coarse or coarse, what would you choose?
How course is course?? 😅
@@MeatNGreetBBQ yo I found some 16 mesh at my local HEB! They didn't have it listed on their app!
Cigars and BBQ, both are my passions. Start giving some shout outs to what you smoking. You appear to like Connecticut Shade
Same brother!! I’ll incorporate the stogies a bit more for sure for my brothers of the leaf. Most times I just forgot it’s even in my hand when filming haha.
The ribs turned out great. I've never seen 4 bone plate ribs. 4 bone chuck ribs I've seen. As I said they turned out great
I know I thought the same thing. I’ve never seen a plate rib come with 4 bones. The sticker on the cryovac literally said “beef plate ribs”. Didn’t realize there were 4 bones until the meat started to pull off the bone. I was so surprised I actually googled “Can plate ribs have 4 bones” haha. The general answer was yes, depending on the butcher. Thanks for the support bro!
Is this what seasoning you use on brisket too?
I use my own seasoning I created called brisket booster on my briskets. I’m dropping a brisket video in a couple weeks which I talk about it there. Should be for sale on my website around the same time.
My friend, I saw in the video that you got the beef ribs from Hy-Vee. But when I call and ask if they have Dino ribs, they say they don’t. What cut did u buy?
Dang idk how you caught Hyvee on those lol I don’t even see where it says that… great eye!! You might have to ask for beef plate ribs specifically, “Dino” is more of a community term. I’ve made friends with the butchers at my local Hyvee so I’ve had good luck asking fore specific cuts. Call and ask if they have beef plate ribs still in the package whole and untrimmed. Let me know how it goes brother
Can I private message you? Thx.
Could you do a video from start to finish (trim + smoke ) on Brisket!
Most def will be doing a brisket video. It’ll probably be the most important video I do so far so I’ve been really taking my time thinking through exactly how I want to go about it. My fire management video ended up being 55min long because I went DEEP. Not everyone wants a video that deep, but others do. Also there’s a million brisket videos on RUclips and most of them are an echo chamber. So I’ve been taking a lot of time thinking to ensure I don’t echo what’s already being taught and bring a unique spin. And that’s before we get into equipment, lighting, shots, edits etc haha. All that to say it is my #1 video for 2024 as a whole and I want to make it my best one yet. So it’s taking me a little time.
@@MeatNGreetBBQ dope looking forward to it.
Wow, I’m learning so much so my question is to you my friend since you went unwrapped it’s probably pretty important to mop them with the beef tallow every 30 minutes is that why you did it?
Hey brother great question. You don’t HAVE to mop with tallow if you don’t want. However it’s def adds something very unique to the final product, and helps to offset the sodium content of the brisket booster. If you don’t mop and want to get unwrapped. I would sprits it with 50/50 ACV + water every 30-40 minutes as needed to ensure the bark isn’t burning. Otherwise yes, mop every 30 minutes with hot tallow to continue ti assist the meat with the rendering process. Hope that helps
a heart attack waiting to happen....AND IM HERE FOR IT! 😂
Lmao for real bro!!! 😂
Where in the Midwest are you?
Missouri baby!!!
@@MeatNGreetBBQ, I won't hold that against you.🤣
Don't forget to season the sides.
Thanks for the support! I rarely season the sides of beef ribs. I’ve found it makes no difference on the end product given the way the meat contracts on the bone through the cook. In need ribs 99.9% of my focus is the top of the rack.
Cheers brother 🍻
OK. Slathering the beef talo on the ribs close to the end of the cook is a great idea. I usually put some beef talo on my ribs when I wrap them to finish the cook. I'm gonna try your method for during the smile and the wrap. Looks good.
I do like to make my own talo from the trimmings and extra fat. I like to render it in the smoker while I'm smoking my meat. Gives the talo a good smoke flavor to add to the flavor in the meat. Good stuff.
Hey I’m enjoying your videos it has help the beginner out. May ask for your recipe for the brisket booster please. Will you message me on it. Thanks in advance.
Thanks for the support boss!! You can purchase it at meatngreetbbq.com
Awesome video, brother! Merry Christmas to all! 🎉🥳🎄
Thanks brother Merry Christmas to you and the fam! Appreciate the support
@@MeatNGreetBBQ It's the least I can do considering how much your videos have helped me up my barbecue game and provide good meals to my loved ones! You're the man! Best barbecue channel out there!
I don't peek till after 2 or 3 hours😢
I love looking at the meat!! I’m known to check after even just 20 min 😂. I was taught early on if you’re looking you ain’t cooking but I’ve cooked hundreds of times and have never ruined anything by taking a little peek here and there lol
And never forget the cigar break brother. I really enjoy that