Ry, the reason why I love your videos, you make your own rub, seasonings, flavorings etc. there are too many who try and sell rubs, sauces etc and end up open g a can or bottle instead of learning the true art. Thx so much!
I mean most of the people you watch livelihood revolve around BBQ. You're already getting free tutorials on how to BBQ... Why not try to make money off of your rubs and sauces instead of giving your secret away? 8 bucks or so for a guaranteed seasoning to use isn't bad.
Hey Ry, I plan to prepare a chuck roast for Christmas dinner. I won't be making sandwiches of course. However, I think that chuck roast recipe stands on its own. Soon, I will be making your Oxtail recipe for the daughter and son in law. Thanks for all that you give sir!
Well done sir! I’ve been hooked on smoked chuck roast recently and have been making it 1-2 times a week for the past month or so lol! I smoke it pretty much the same as you did but I’ll tell you what, my man Kosmo is a freaking wizard and his brisket mop beef consume mix is simply outrageous with smoked chuck. I slice and return to the mop before piling onto a bun with some mezzetta mild pepper rings! I’m telling you, the brisket mop is where it’s at!
Looking good! Love how precise you are in your directions in all your videos that's what separates you from everyone else in my opinion. Keep up the great work Ry!
Oh man! Never smoked Chuck before. I had 2 roasts (Kroger BOGO) and doubled the rub recipe (except for the Chili Powder). I was regretting the paprika as it seemed like too much. Finished the roasts around 0330. Exercised Pittmaster Privelege and had a few slices. Very nice seasoning with a tiny little bite. Beef flavor shines through. Will have some sammiches with Sonny's sweet sauce tonight. Cooked on Pit Boss Austin XL with their Competition Blend pellets. I can't wait to have sammiches on potatoe rolls. ⭐⭐⭐⭐⭐
Pickles and bacon isn’t a combination you usually see, but other than that the smoked bacon chuck sandwich looked very good. Actually, the laser cut vent would probably make perfect sense to you if you’d done much indirect cooking with a Weber kettle prior to using a SnS. Indirect doesn’t mean you need a barrier next to the coals because heat rises, and the circulation in a kettle actually makes the far side of the grill cook hotter than closer to the coals, except for the narrow area next to the coals. This is why Weber never invented a gadget like the SnS. There’s a very small zone of high heat on the indirect cooking side, but it’s actually quite narrow. The downside of the Slow n Sear is that it completely shields all the heat under the grate, which makes for very uneven cooking top to bottom on thick cuts. You won’t notice this issue nearly as much if you always wrap in foil. So why the double wall in the SnS, then? First of all, it solves the perceived problem I already mentioned, even if it’s not a real problem. But secondly, the walled design of the SnS makes for a chimney effect for some super searing, like in a Vortex, but better because it’s more controlled and a larger zone. The water trough? Again, it’s just further blocking heat under the grate, and we know it takes heat to cook. Best place to put a water pan is on the grate above the fire. Anyhow, while I like the design of the Smoke Plate, a hundred bucks is a bit much. Thanks for the video.
Yes sir!!! Now that is a sandwich.... Un ground bacon burger! That thing looked great and I love that cast iron grate. I am glad you went with the slices. I believe the slices would give it a different taste profile than pulled or chopped which can always be IF there are any leftovers...
So I made this, and realized I didn't have any bbq sauce at the last second, so in a pinch I used the pan drippings to make a pan sauce with shallots, port wine and little bit of butter. It was amazing! Thanks for your great tutorials!
I love a smoked Chuck roast,so much you can do with it.When I pull it I like tacos and in this case a sandwich or traditional with potatoes and carrots it's endless and with the Dr pepper sauce yum...great video.!!!
I'm pretty new to all this. Only my 2nd season for smoking. You're videos are gold! But what a coincidence. Just yesterday I was at the store and saw that chuck roasts were on sale. I asked myself, can these be smoked? Sure enough you post this vid today. Perfect timing! Thanks so much!
I like that idea of of that smoke plate looks interesting. I will have to do a chuck roast. It's one of the few things I have not smoked. One of the things I really like about you is you are always using different seasonings. I see so many videos where they use the exact same spices in everything. Verity is the spice of life. ✌❤
Took a longer lunch at work than usual to watch the live stream and had to take an extra long break as well to watch this. Always a pleasure to watch you cook great food Ry, can't wait to give it a try myself. Keep up the amazing work!
This is the first me seeing the Smoke Plate. It's pretty cool. look forward to seeing some more videos with it. Great looking sandwich. The poor man's brisket sammich. LOL!
I believe if u left the bottom vent completely closed you'd hit the 235 range. My opinion!! I'm on a kamado it's totally different in a way!! Still good cook !!!!👍
Celery seed in a rub seems to work very well. About 1/2 tbs based on your rub measurements. Just make sure it's ground celery seed and not whole otherwise it's weird.
I hate to break it to you, pickles put it over the top. :) That was a really nice looking chuck and sliced perfectly. It's an interesting attachment and the feedback on it was cool to hear. Have a great weekend young gun and yeah I got the 5 decade next month. :)
Looks great, Ry! Too bad I didn't have lunch today. There is a beef farm less than four miles from here that butchers their own cattle. It might be fun to get a larger chuck roast (8-10 lbs.) and smoke it on a rotisserie before wrapping it to tenderize. This recipe gives me one more idea of what to do with it afterward.
Great looking cook. I like to use a chuck roast to make burnt ends. Cube it up at the end of the cook and mix them with some liquid and BBQ sauce as I would with brisket burnt ends.
Ry, that looks great. I have smoked a few of them and I use beef broth for my liquid in the pan after it reaches 160. I assume it all works the same. Great video. Thanks.
You might be able to use heavy duty aluminum foil doubled up and drape down to cover both sides of the laser cut logo to keep the heat from getting over to the indirect side. Just a suggestion. Enjoyed your video.
Ry, we just won 1st place amateur chicken wings at the kickin wing fest in Birmingham Alabama today. Your videos continue to be a huge inspiration. Thank you for the helpful tips. Look forward to each video you upload!
a couple friends made chuck on the smoker this weekend,now i see it here in technicolor...methinks a chuck roast over hickory,apple and cherry is in my future
4:17. Looks like you have a guest, inspecting your coal. Yellow sac spider. Has the same bite as a brown recluse, just doesn't use as much. More common as well. Just proof... EVERYTHING wants to watch ya cook.
Hi Ry great cook on that Chuck roast and that sandwich looks absolutely delicious with the A.F.S Bacon and Pickles OH and guess "PICKLES" would approve of course LOL 😆
My chuck roast just pushed past the stall, lol. Video will be up tomorrow night. I started reading your title and I was like WTH, but I'm doing Chuck Roast with Bacon wrapped jalapeno poppers. Damn near thought you were making the same thing
What kind of maintenance and conditioning do you do on your malory cast iron grill. I really like that. I would like to make it the permanent grill plate on my wsm. Thanks tom
I treat it just like my cast iron pans. I brush it down after use, gently scrape any big bits off, and then give it a light spray of canola oil. Every 6 months or so I'll give it a more thorough brush down if needed.
Enjoyed the video. Finished product looked great. Totally agree with you regarding instructions and information. What criteria do you use to determine which grill you use? Just curious. I have five grills and not always sure which one I want to use. Real problem lol
Ry, do you have any advice or recommended resources for couples who cannot agree with respect to how “done” bacon should be, AFS or otherwise? Great video! Looking in to slow and sear or some kind of mechanism for dividing my zones. Ive just piled them to one side the last couple of years. Thanks for showcasing another option!
Different product. Wonder how the airflow works with the vents closed. In through two and out through 1 i assume in a circular way. Chuck of course looks super!
Absolutely. You can set up an indirect cook and get great results. The Smoke Plate and the Slow n Sear and things like those just make certain aspects more convenient :)
Ry, love the channel! I'm learning a ton. Question, do you recommend that Malory grate? I have the Weber gourmet grate now and I don't love it. Is the Malory worth $130?
I love the Malory. The thing is a tank. But do remember that it is cast iron and requires care. But that care is really minimal, basically brushing it clean and spraying it with some cooking spray (canola oil or similar) every few cooks to keep it seasoned. Keeping it out of the rain helps, too ;)
Hey Ry, let me guess, do you have a hat for each day of a week ? i guess yes and i say more, you have 2 hats for each days in case of whatever (i don't know if we can say that), and as always that's wetting my mouth.
Cooking With Ry I’m watching your video as I try this cook, my 3rd smoke ever. The other two were perfect and I can’t wait to try this one for lunch! Mine has been in for 2 hours, just turned and spritzed it as I have a kettle charcoal holder and it has holes also. When I turned it over it was pretty dry on bottom. I spritzed both sides and will check again in 30 minutes or so. Thanks for the tip, it saved my cook. I’m running about 275 also and meat probe is at 150 after 2 hours. It’s harder to smoke with my char griller grill using indirect heat but I am having fun learning how to make it work better. I LOVE your videos and your pointers!
Speaking of "AFS" I had something called "roasted bacon" on a trip to the Netherlands recently that I think you'd love. I bought it at an Albert Heijn (a grocery store) so I don't 100% know what it was but it was sliced very much like thin sliced ham. It was nice and smokey like good bacon and perfect on a sandwich cold with some cheese and mustard. Anyway, here's a picture. It looks like pork belly but the cut's quite different. www.ah.nl/producten/product/wi354292/ah-roasted-huisgegrild-bacon-vvmg
It's more than brisket here, which I can usually get for 2.99 lb for Prime. Chuck is usually 4.99 lb for Choice. But it's 2.5 pounds versus 15 pounds, so the math works for me for chucks :)
I am constantly adjusting 4-5 cameras, lights, sound equipment. If I had to stop, wash my hands, dry them to do that while filming every video would take twice as long to make. I can easily swap a fresh pair of gloves on in two seconds.
i cut a steel plate, to keep my coals on 1 side, leaving the coal grate in place.. samwich looks great nice job.
Ry, the reason why I love your videos, you make your own rub, seasonings, flavorings etc. there are too many who try and sell rubs, sauces etc and end up open g a can or bottle instead of learning the true art. Thx so much!
I mean most of the people you watch livelihood revolve around BBQ. You're already getting free tutorials on how to BBQ... Why not try to make money off of your rubs and sauces instead of giving your secret away? 8 bucks or so for a guaranteed seasoning to use isn't bad.
Valid point except understanding the flavor profiles is a big part of cooking. Opening up a pre-made rub or jar of sauce teaches nothing.
Hey Ry, I plan to prepare a chuck roast for Christmas dinner. I won't be making sandwiches of course. However, I think that chuck roast recipe stands on its own. Soon, I will be making your Oxtail recipe for the daughter and son in law. Thanks for all that you give sir!
Oh that oxtail can be so good! Thanks for the kind words :)
I love beef and bacon
Well done sir! I’ve been hooked on smoked chuck roast recently and have been making it 1-2 times a week for the past month or so lol! I smoke it pretty much the same as you did but I’ll tell you what, my man Kosmo is a freaking wizard and his brisket mop beef consume mix is simply outrageous with smoked chuck. I slice and return to the mop before piling onto a bun with some mezzetta mild pepper rings! I’m telling you, the brisket mop is where it’s at!
Looks great again. I am not much of a BBQ sauce guy so I think your homemade mustard or a horseradish sauce would go perfect on this also.
Brilliant. Smoking chuck like you smoke briskets.
And it turns out so good :)
My bride simply smiles and shakes her head when I discuss AFS. 😊
LOL
I will take 2 please! Great job Ry!😋
The only thing better than BBQ beef is BBQ beef with bacon! The sandwich has to be a great way to serve it. Thanks!
Looking good! Love how precise you are in your directions in all your videos that's what separates you from everyone else in my opinion. Keep up the great work Ry!
Thanks so much :)
Oh man! Never smoked Chuck before. I had 2 roasts (Kroger BOGO) and doubled the rub recipe (except for the Chili Powder). I was regretting the paprika as it seemed like too much. Finished the roasts around 0330. Exercised Pittmaster Privelege and had a few slices. Very nice seasoning with a tiny little bite. Beef flavor shines through. Will have some sammiches with Sonny's sweet sauce tonight. Cooked on Pit Boss Austin XL with their Competition Blend pellets. I can't wait to have sammiches on potatoe rolls. ⭐⭐⭐⭐⭐
Pickles and bacon isn’t a combination you usually see, but other than that the smoked bacon chuck sandwich looked very good. Actually, the laser cut vent would probably make perfect sense to you if you’d done much indirect cooking with a Weber kettle prior to using a SnS. Indirect doesn’t mean you need a barrier next to the coals because heat rises, and the circulation in a kettle actually makes the far side of the grill cook hotter than closer to the coals, except for the narrow area next to the coals. This is why Weber never invented a gadget like the SnS. There’s a very small zone of high heat on the indirect cooking side, but it’s actually quite narrow. The downside of the Slow n Sear is that it completely shields all the heat under the grate, which makes for very uneven cooking top to bottom on thick cuts. You won’t notice this issue nearly as much if you always wrap in foil. So why the double wall in the SnS, then? First of all, it solves the perceived problem I already mentioned, even if it’s not a real problem. But secondly, the walled design of the SnS makes for a chimney effect for some super searing, like in a Vortex, but better because it’s more controlled and a larger zone. The water trough? Again, it’s just further blocking heat under the grate, and we know it takes heat to cook. Best place to put a water pan is on the grate above the fire. Anyhow, while I like the design of the Smoke Plate, a hundred bucks is a bit much. Thanks for the video.
Looks really good I will have too try that
Yes sir!!! Now that is a sandwich.... Un ground bacon burger! That thing looked great and I love that cast iron grate. I am glad you went with the slices. I believe the slices would give it a different taste profile than pulled or chopped which can always be IF there are any leftovers...
So I made this, and realized I didn't have any bbq sauce at the last second, so in a pinch I used the pan drippings to make a pan sauce with shallots, port wine and little bit of butter. It was amazing! Thanks for your great tutorials!
Carmelized onions on that sandwich for me. That looks great and the sauce is just perfect for beef.
Watched this video last night. Guess what’s resting in the kitchen right now? 😁
I love a smoked Chuck roast,so much you can do with it.When I pull it I like tacos and in this case a sandwich or traditional with potatoes and carrots it's endless and with the Dr pepper sauce yum...great video.!!!
Thanks!
I'm pretty new to all this. Only my 2nd season for smoking. You're videos are gold!
But what a coincidence. Just yesterday I was at the store and saw that chuck roasts were on sale. I asked myself, can these be smoked?
Sure enough you post this vid today. Perfect timing! Thanks so much!
Chucks are great to smoke! Enjoy yours :)
Just get a weber kettle 22" and it can handle 95% of your smoking needs.
Yeah his videos are awesome. I find myself watching them more than once and just befor a cook sometimes.
Think im ready to smoke a chuck roast
I like that idea of of that smoke plate looks interesting. I will have to do a chuck roast. It's one of the few things I have not smoked. One of the things I really like about you is you are always using different seasonings. I see so many videos where they use the exact same spices in everything. Verity is the spice of life. ✌❤
Very true words :)
Took a longer lunch at work than usual to watch the live stream and had to take an extra long break as well to watch this. Always a pleasure to watch you cook great food Ry, can't wait to give it a try myself. Keep up the amazing work!
Glad you enjoyed it :)
Got my plans for sunday! It's gonna be cold though, -2 C in the morning - always a challenge for me
You are the one who turned me on to smoking chuck roasts and I thank you for that!
It's a great cut to smoke :)
That Chuck Roast looked great! The sandwich looked even better!!
Thanks!
This is the first me seeing the Smoke Plate. It's pretty cool. look forward to seeing some more videos with it. Great looking sandwich. The poor man's brisket sammich. LOL!
So true! very close to brisket when it turns out right :)
I believe if u left the bottom vent completely closed you'd hit the 235 range. My opinion!! I'm on a kamado it's totally different in a way!! Still good cook !!!!👍
That sandwich looked amazing! The only other thing I'd add to it would be nice Carmelized grilled onions. Ty for the video.
I've enjoyed how you take a cheaper cut of meat and make it fit for royalty. add your coleslaw and roasted potatoes ya got meal for a king.
Celery seed in a rub seems to work very well. About 1/2 tbs based on your rub measurements. Just make sure it's ground celery seed and not whole otherwise it's weird.
Nice size roast to smoke. Great video RY. Thanks again.
I hate to break it to you, pickles put it over the top. :) That was a really nice looking chuck and sliced perfectly. It's an interesting attachment and the feedback on it was cool to hear. Have a great weekend young gun and yeah I got the 5 decade next month. :)
I knew pickles were the right choice :)
Looks great, Ry! Too bad I didn't have lunch today. There is a beef farm less than four miles from here that butchers their own cattle. It might be fun to get a larger chuck roast (8-10 lbs.) and smoke it on a rotisserie before wrapping it to tenderize. This recipe gives me one more idea of what to do with it afterward.
A chuck that big would be amazing to smoke :)
I’m going to make this ! It looks amazing! Thank you for the great recipe
Hope you enjoy!
Great looking cook. I like to use a chuck roast to make burnt ends. Cube it up at the end of the cook and mix them with some liquid and BBQ sauce as I would with brisket burnt ends.
Yeah chucks are great for burnt ends :)
Mouths watering! Think I’m gonna add cole slaw on it
I hear ya ,I'm a instruction person too,all said.. damn good looking sandwich!! Good cook
Thanks!
Ry, that looks great. I have smoked a few of them and I use beef broth for my liquid in the pan after it reaches 160. I assume it all works the same. Great video. Thanks.
Yeah I've used beef broth many times. Works great :)
I've been looking for something for my next cook. I've found it! I laughed out loud when you took that taster bite!
Great video, ain't many things better than a smoked chuckie! Nice Job, Brother!
Yeah a good chuck is a wonderful thing :)
thanx for putting the Celsius on your videos for us Australians :)
You might be able to use heavy duty aluminum foil doubled up and drape down to cover both sides of the laser cut logo to keep the heat from getting over to the indirect side. Just a suggestion. Enjoyed your video.
Easy MacGyver fix :)
Ry, we just won 1st place amateur chicken wings at the kickin wing fest in Birmingham Alabama today. Your videos continue to be a huge inspiration. Thank you for the helpful tips. Look forward to each video you upload!
1st place?! That's incredible! Congratulations :)
Pickled red onions would be my choice 😀, looks great. Love chuckies
Mmmmm, love pickled reds :)
As soon as you probed it for tenderness I knew it was going to be good eats
I absolutely need to try this sandwich it looks delicious! Thank you for the inspiration to try it!
It's so good :)
Looks delicious! Definitely going to try it! Thanks 👍
New to the channel but already in love with your content. Subbed!!
Awesome job man!
Thank you :)
How many are looking thru the grocery ads for a chuck roast after watching this vid? :-)
Still on sale near me :)
@@CookingWithRy Just found a sale in Norcal @ Smart & FInal. :-)
I need to try that. It looks great. I've been up all night with a pork butt on the webber watching this
4:14 RIP Spidy
a couple friends made chuck on the smoker this weekend,now i see it here in technicolor...methinks a chuck roast over hickory,apple and cherry is in my future
It's a great cut to smoke :)
4:17. Looks like you have a guest, inspecting your coal. Yellow sac spider. Has the same bite as a brown recluse, just doesn't use as much. More common as well. Just proof... EVERYTHING wants to watch ya cook.
You should have seen the June Bugs dive bombing me as I filmed at the kettle :)
Nice Ry! Definitely going to try this one. Tomorrow is venison backstrap prepared like tri-tip. Another great video.
I love venison :)
Looks great as usual Ry. But, I prefer to cook my bacon in a cast iron skillet to hoard the grease :)
Hi Ry great cook on that Chuck roast and that sandwich looks absolutely delicious with the A.F.S Bacon and Pickles OH and guess "PICKLES" would approve of course LOL 😆
Oh yeah, gotta slice it. Great Video!
Thanks!
GOOD VIDEO . Not much on pickles but onion is better for me.Good smoke ring.
Great video, thank you very much. What is the cast iron grate you used?
It should be listed in the video description.
great stuff man, some great content on your channel.
My chuck roast just pushed past the stall, lol. Video will be up tomorrow night. I started reading your title and I was like WTH, but I'm doing Chuck Roast with Bacon wrapped jalapeno poppers. Damn near thought you were making the same thing
Poppers! Love bacon wrapped poppers :)
Excellent video Ry.
Thank you :)
What kind of maintenance and conditioning do you do on your malory cast iron grill. I really like that. I would like to make it the permanent grill plate on my wsm. Thanks tom
I treat it just like my cast iron pans. I brush it down after use, gently scrape any big bits off, and then give it a light spray of canola oil. Every 6 months or so I'll give it a more thorough brush down if needed.
@@CookingWithRy thank you
Enjoyed the video. Finished product looked great. Totally agree with you regarding instructions and information. What criteria do you use to determine which grill you use? Just curious. I have five grills and not always sure which one I want to use. Real problem lol
It’s sort of a rotation thing at times, though I tend to favor the kettle :)
@@CookingWithRy Thanks, I understand. You've motivated me to use my kettle more.
Ry, do you have any advice or recommended resources for couples who cannot agree with respect to how “done” bacon should be, AFS or otherwise? Great video! Looking in to slow and sear or some kind of mechanism for dividing my zones. Ive just piled them to one side the last couple of years. Thanks for showcasing another option!
Crispy Bacon isn't a crime. Not yet :)
Great video, thanks Ry! Did you let it rest wrapped in foil?
Yes in the pan with the foil covering it :)
Different product. Wonder how the airflow works with the vents closed. In through two and out through 1 i assume in a circular way.
Chuck of course looks super!
That's how it looks to me, in the 2 under the coals and out the one under the food :)
Looks good yummy
Thanks :)
Looks delicious perfect. ? When you rest for 1hr. did you leave in pan covered with juice or just rest on board tented
It was covered with foil :)
Out of all the meals you have cooked, which one was the most (positivily) surprising to you? Thanks!
The Bacon Brown Sugar Ribs. Turned out so good :)
@@CookingWithRy Thanks.
Thats how I cook my bacon, right on the cast iron grate
Yeah it’s pretty good :)
Do u have any suggestions for cooking on a chargriller akorn with this cook?
Just aim for the same temps :)
Should I use the stone or place the coals all to the one side?
Ry, Excellent cook! I see you sporting the NASA ball cap in a lot of your videos. Do you live near Houston or Cape Canaveral?
No, just a space nut :)
Can I do it without the smokeplate RY? Do you think it would turn out as good without it?
Absolutely. You can set up an indirect cook and get great results. The Smoke Plate and the Slow n Sear and things like those just make certain aspects more convenient :)
Thank you Ry
Correct me if I'm wrong, but the chuckeye (used for chuckeye steaks) makes up about a third of the chuck roast, no?
I'm not sure. There's also something I've seen called the chuck eye roll. If I was a butcher I could probably tell you what they are :)
Ry, love the channel! I'm learning a ton. Question, do you recommend that Malory grate? I have the Weber gourmet grate now and I don't love it. Is the Malory worth $130?
I love the Malory. The thing is a tank. But do remember that it is cast iron and requires care. But that care is really minimal, basically brushing it clean and spraying it with some cooking spray (canola oil or similar) every few cooks to keep it seasoned. Keeping it out of the rain helps, too ;)
Hey there making this today, and I was wondering if you left it in the pan of juice while it rested for an hour?
I did. Just recovered it tightly with foil :)
Thanks... that is what I wound up doing. This was a good recipe, and my family enjoyed it. Keep them coming. Thanks again
Have you did video on beef ribs?
Several.
Did your grate come with this grill?
No that's a Malory Cast Iron Grate. The link to it is in the video description :)
Cooking With Ry Cool thanks!
Hey RY doing my firstpork spare ribs tomorrow... any tips?
Give it time to get tender and have fun :)
I am thinking coleslaw
How big was the roast and how long did it take?
I mentioned both those things in the video.
@Cooking With Ry I watched it twice already not sure how I missed it. Here comes the third then. Thanks for posting.
@@dmitrym2922 I think it was 2.5 pounds and 5 hours, if I remember correctly. But I could be wrong :)
Hey Ry, let me guess, do you have a hat for each day of a week ? i guess yes and i say more, you have 2 hats for each days in case of whatever (i don't know if we can say that), and as always that's wetting my mouth.
LOL. I have a lot of hats :)
Ry when you let it rest for an hour, did you leave it in the pan covered with aluminum foil?
Yes covered :)
Cooking With Ry I’m watching your video as I try this cook, my 3rd smoke ever. The other two were perfect and I can’t wait to try this one for lunch! Mine has been in for 2 hours, just turned and spritzed it as I have a kettle charcoal holder and it has holes also.
When I turned it over it was pretty dry on bottom. I spritzed both sides and will check again in 30 minutes or so. Thanks for the tip, it saved my cook.
I’m running about 275 also and meat probe is at 150 after 2 hours. It’s harder to smoke with my char griller grill using indirect heat but I am having fun learning how to make it work better.
I LOVE your videos and your pointers!
@@bradjohnson5674 Fantastic! Make sure you're enjoying the process and have fun with the cook :)
I’m having a blast but without your videos I probably would have given up on smoking by now and stuck with just grilling
I gave you a thumbs up. Even though you runt it . With the Dill pickles. Keep up the great videos.
Speaking of "AFS" I had something called "roasted bacon" on a trip to the Netherlands recently that I think you'd love.
I bought it at an Albert Heijn (a grocery store) so I don't 100% know what it was but it was sliced very much like thin sliced ham. It was nice and smokey like good bacon and perfect on a sandwich cold with some cheese and mustard. Anyway, here's a picture. It looks like pork belly but the cut's quite different.
www.ah.nl/producten/product/wi354292/ah-roasted-huisgegrild-bacon-vvmg
That does look interesting :)
I’d say poor mans brisket too, but chuck roast is actually kinda pricy in my area and I’m in cattle country.
It's more than brisket here, which I can usually get for 2.99 lb for Prime. Chuck is usually 4.99 lb for Choice. But it's 2.5 pounds versus 15 pounds, so the math works for me for chucks :)
Have you had Kamado?
I don’t have a kamado style grill.
Cooking With Ry I think Kamado will works well with you
@@DannyTrieu If only I had the room. LOL :)
Why do you wear gloves to cook?
I am constantly adjusting 4-5 cameras, lights, sound equipment. If I had to stop, wash my hands, dry them to do that while filming every video would take twice as long to make. I can easily swap a fresh pair of gloves on in two seconds.