Boil the brats in beer after you poke a few little holes in them. Then cook them indirectly with wood chips. Save your boil then add taters n onions and boil them in the beer in brat juice.
Make a mix of pineapple juice and orange juice season your chicken wings with seasoned salt then as you grill your chicken spray them with the orange juice and pineapple mix trust me it's worth it
I use an aluminum baking dish for ribs, with a lot of lime juice and marinate in it, 90 minutes or so on the grill , you do not need to chew parts of those ribs
On resting meat, yes you should, but it doesn't redistribute the juices. Simply put, the juices will go from watery at high temperature to more of a gel, which will allow the juices to stay with the meat and give it a juicy texture.
@@rogerbrandt6678you’re crazy putting chicken in pickle juice overnight is one of the best things (it won’t taste like pickles). I’m sure some of the best fried chicken you’ve tried was brined in pickle juice I recommend trying it atleast once you’ll do it every time
lol, I know I’m old because this was dad’s playbook. But, I credit a friend for exposing us to grilling literature before the internet killed book stores.
I, not so long ago, did a Webber Bq course and they introduced us to grilling chicken with beer. What a tasteless waste of time. Other things on the menu were really good.
That is NOT why you use onions on your grill grates. Onion juice is a disinfectant. This comes from countries where grills are open air and attract critters once they’ve cooled. You rub an onion all over to clean the grates in case a cat or some other animal came by and left a gift while picking at scraps.
Rest the meal in a foil boat to prevent it steaming? I would have thought that's exactly what it will do if its covered. There's nowhere for the steam to go!
People are just no realizing a grill is no different from a stove that adds flavor. We been wanting grill flavor on everything. Now pwoplw are cooking vegetables putting pots on rhere. Like were geniuses. Lol
Don't some people rinse after brining? Those ribs don't look like they were ever smoked. I only press burgers for the grill marks. I've already done the thumb press
Yes, if your brine is salty you should definitely rinse. If the brine is not that salty, or the ingredients within the brine are not overwhelming, then you don't have to. I did a video on my channel about brining vs marinating, and the differences. Go check it out!
I grew up working in a restaurant, and then I owned one. I don't agree with all of these AI Faceless BBQ Hacks...err, I mean, "Grandpa BBQ Hacks"...lol...
@@benaires07 no...there really are...when you do something that creates a health hazard that is the wrong way. I can't agree with you because we'd all be wrong. It's a great idea...let's spash e.coli all over the kitchen because we don't understand how bacteria spreads.....
First of all this is not necessarily rudimentary to the mere mortal CHEF. Second of all IF this were MY grandfather I’d be willing to meet you outside for referring to him as (laughingly) a buffoon.
It is common knowledge. And when I was 18 I didn't know much of it, so this helps the newbies. Man, I'm still unlearning stuff my parents taught me 35 years ago that was just plain wrong. My mother could have her own cooking show--we'd call it "That's Inedible!"
There are some good basic tips here. Not too convinced about "grandpa's" involvement. Just solid knowledge. 👍
Thinking of Pacino in Brasco... Not wrong.
When was the last time you saw a metal coffee can?
My Grampa used to just sit and drink beer while someone else cooked😂
Lol! 😂😂😂
Boil the brats in beer after you poke a few little holes in them. Then cook them indirectly with wood chips. Save your boil then add taters n onions and boil them in the beer in brat juice.
This right here my friend! You can come to my bbq anyday!
Make a mix of pineapple juice and orange juice season your chicken wings with seasoned salt then as you grill your chicken spray them with the orange juice and pineapple mix trust me it's worth it
Thanks Grandpa!
Love this 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾Thank you so very much ❣️❣️❣️❣️❣️Tons of knowledge ❤❤❤
No problem 😊
I use an aluminum baking dish for ribs, with a lot of lime juice and marinate in it, 90 minutes or so on the grill , you do not need to chew parts of those ribs
On resting meat, yes you should, but it doesn't redistribute the juices. Simply put, the juices will go from watery at high temperature to more of a gel, which will allow the juices to stay with the meat and give it a juicy texture.
beer can chicken does nothing
My dad was also let down
Agree
You’re doing it wrong. It helps to keep the meat moist while fat and skin develop a nice crispy bark.
A lot of these things I’d never do, like marinate with pickle juice, don’t want my foods to taste like pickles, but there are some good ideas.
@@rogerbrandt6678you’re crazy putting chicken in pickle juice overnight is one of the best things (it won’t taste like pickles). I’m sure some of the best fried chicken you’ve tried was brined in pickle juice I recommend trying it atleast once you’ll do it every time
❤❤❤😮😮😮😊😊😊 Great job
9:39 The American Society of Onion Plantations support this segment of the video...
lol, I know I’m old because this was dad’s playbook. But, I credit a friend for exposing us to grilling literature before the internet killed book stores.
I, not so long ago, did a Webber Bq course and they introduced us to grilling chicken with beer. What a tasteless waste of time. Other things on the menu were really good.
Thirty three hacks...not thirty two or thirty four...does grandpa grill for "Luci?"
That is NOT why you use onions on your grill grates. Onion juice is a disinfectant. This comes from countries where grills are open air and attract critters once they’ve cooled. You rub an onion all over to clean the grates in case a cat or some other animal came by and left a gift while picking at scraps.
I cannot remember the last time I saw a metal coffee can
I bet it was at 4:00
I do. USS Missouri, 1991.
Every day at Walmart. Great Value coffee (taste just like Folgers) comes in metal cans one, two, and three pound cans.
People dont even like seafood be like oh its grilled? Im not allergic anymore. Lol
Rest the meal in a foil boat to prevent it steaming? I would have thought that's exactly what it will do if its covered. There's nowhere for the steam to go!
Merican barbecue is a joke.... Burgers.... 🤣🤣🤣🤣🤣
I can not afford the cuts of meat you are showing
Some good tips, but what's a coffee can, Grandpa?
Not hacks just common grilling
Thanks for letting us know. Know it all , not
How to keep hand formed burgers from falling apart on the grill?
Let them completely cook on the one side before attempting to flip them over.
@@johnswan4765 i did but I prefer medium rare
I add one egg yolk per pound of beef, don't make the first flip until the patty sweats. Usually 3-4 minutes, depending on temp.
People are just no realizing a grill is no different from a stove that adds flavor. We been wanting grill flavor on everything. Now pwoplw are cooking vegetables putting pots on rhere. Like were geniuses. Lol
Hhmmm. Well my wife has added an egg and other seasoning to our burgers. Try that?
Always wash your meat is good hygiene 😆
Don't some people rinse after brining? Those ribs don't look like they were ever smoked. I only press burgers for the grill marks. I've already done the thumb press
Yes, if your brine is salty you should definitely rinse. If the brine is not that salty, or the ingredients within the brine are not overwhelming, then you don't have to. I did a video on my channel about brining vs marinating, and the differences. Go check it out!
I grew up working in a restaurant, and then I owned one. I don't agree with all of these AI Faceless BBQ Hacks...err, I mean, "Grandpa BBQ Hacks"...lol...
...Yeah... Sausages won't burst, since the ends were CUT OFF!!!! (@2:06) 🙄👎
Foil is not an insulator.
It’s not however it does stop heat from dissipating away from your food. Heat rises and escapes specially when not covered.
Not by itself. However, it is a reflector of radiant heat, and can trap air, which is a good insulator.
There is no way in hell! I will not not rinse my meat before cooking.
Cool story...bad plan but its ok we all make mistakes
I've never rinsed meat and never had any problems
There are NO WRONG WAYS TO PREPARE YOUR MEATS. Get over yourselves, seriously. 😂😂
@@benaires07 no...there really are...when you do something that creates a health hazard that is the wrong way. I can't agree with you because we'd all be wrong.
It's a great idea...let's spash e.coli all over the kitchen because we don't understand how bacteria spreads.....
😂😂
Quit calling everything a "hack" ffs
Should use glove with chicken
You goofy you wash the meet to make sure there no bone particles
Don't soak your wood chips. They've been dried out for a reason.
Exactly 👏🏿👏🏿 this is the comment I was waiting on
This is obviously an AI generated narrator. How do you mess up the word sear. Good grief.
I'm a chef, this is rudimentary , your Grampa is a buffoon if he is a real person.
First of all this is not necessarily rudimentary to the mere mortal CHEF. Second of all IF this were MY grandfather I’d be willing to meet you outside for referring to him as (laughingly) a buffoon.
@@johnswan4765 Your grandfather is AI. I'll meet you outside with a sixpack and we can laugh about his buffoonery.
All you chefs think you're way is always the best but my mum's cooking is always better.
I don't need to hear it chef .I've been a cook at restaurants and like I said my mum cooks better
You're a chef not a pitmaster and probably not a very good chef if you're not willing to learn
This is all common knowledge for anyone that cooks.
Disappointing
Disagree. Some people are not exposed to the finer points of cooking and have no one to ask for advice.
It is common knowledge. And when I was 18 I didn't know much of it, so this helps the newbies. Man, I'm still unlearning stuff my parents taught me 35 years ago that was just plain wrong.
My mother could have her own cooking show--we'd call it "That's Inedible!"