Top 10 Barbecue Essentials Every Pitmaster Needs
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- Опубликовано: 4 июн 2024
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Black Nitrile Gloves • amzn.to/3SReUe5
Cotton Glove Liners • amzn.to/419NP8d
Food surface sanitizer • amzn.to/47QEyE7
Fire cups • thebbqhq.com/products/fire-cu...
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Thermapen One • www.avantlink.com/click.php?t...
Thermapen IR • www.avantlink.com/click.php?t...
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This video was filmed and edited by Erica Yoder / ericacyoder
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Хобби
For BBQ people who don't want to spend hundreds on a warmer and have an old, electric smoker in the shed, an electric smoker can hold low temps with reasonable temp swings. I put a thermometer in mine when I started using it as a warmer to calibrate the, not so close, electric smoker reading. If the smoker thermometer is 30 degrees under what the good thermometer says, turn it up 30 degrees and check your good thermometer again. Doesn't take long to know where to set it to get 145-150 degrees. EDIT: I was happy I finally found a use for the old electric smoker.
i use my old electric smoker to finish a brisket so i dont need to burn charcoal in my masterbuilt 800. Also great to use to make tallow instead of it stinking up the house
I, Austin Brister, hereby bestow upon you the following guide to this awesome video:
1. 0:51 🌡 *Digital Instant Read Thermometer*: Jeremy discusses the importance of a reliable digital instant read thermometer, with a focus on the Thermapen for its accuracy and durability.
- 1:36 🧳 *Barbecue Go Bag*: Mentions his barbecue go bag equipped with various Thermapens.
2. 2:46 🍳 *Maiden Griddle (Sponsored Segment)*: Jeremy talks about the versatility and quality of the Maiden griddle, a key tool for both indoor and outdoor cooking.
3. 4:50 🔥 *Fire Starter*: The importance of simple and effective fire starters like starter cubes and fire cups is highlighted, emphasizing ease of use.
4. 6:32 🧼 *Food Surface Sanitizer*: Discusses the benefits of using a food surface sanitizer for efficient and safe cleaning during outdoor cooking.
5. 7:54 🧤 *Gloves and Glove Liners*: Recommends using disposable gloves and cotton glove liners for handling hot items and maintaining hygiene.
6. 10:00 💨 *Leaf Blower*: Explains how a leaf blower can be a practical tool in managing fire and temperature control in barbecues.
7. 11:32 🌡 *Leave-in Probe Thermometer*: The utility of a leave-in probe thermometer for remote temperature monitoring, especially for new cooks or unfamiliar equipment, is discussed.
8. 13:32 🔪 *Boning and Slicing Knives*: Advocates for the practicality of affordable, effective boning and slicing knives for outdoor cooking.
9. 17:32 🌡 *Warming Oven*: Highlights the advantages of using a warming oven to maintain food quality and temperature, especially for large-scale cooking.
10. 19:18 🔥 *Tongs*: Introduces donkey tongs as a useful, though not essential, tool for managing cooking in open flames or adjusting fires.
*Additional Notes*
- 19:36 📝 Conclusion*: Jeremy encourages viewers to experiment with these tools to improve their barbecue experience and skills.
Thank you for emphasizing the often skipped but very important last step in brisket cooking, the long controlled rest. For commercial BBQ joints, the controlled rest in the warming oven is more than just for warehousing briskets for sale tomorrow. It is an important finishing step in the cooking process that does not need to be ignored.
nerd
I agree with all of this. I would also add a good pair of welding gloves just to help with the fire. I literally just grab logs on fire and move coals around with those. Also a good stainless steel bucket for ashes is a good item too.
Highly can recommend the Thermapen One- blows away the cheap Chinese $10 (now $20) Amazon knockoff designed-for-landfill pens. There is no comparison really. The Thermapen One gives you instant temp readings that you can trust during the cook, and is very convenient also for oven reheated leftovers. With cheap temperature pens...the reading is at best a guess. Thermapen is also UK made. Suggest getting before the price goes up again!
Excellent list Jeremy! - Thanks - Cheers!
My favorite tool is a 6 probe thermometer. Each probe can be inserted into meat or used for air temperature. It also transmits to an app on my phone so I can get alerts if the smoker drifts out of range or the meat hits a temp. It was also fairly inexpensive.
For starting fires in my offset, a flame thrower works well. There's the expensive one that's aimed at BBQ or you can find much cheaper generic "flame throwers" online or at places like Harbor Freight. Plus, they're flame throwers. Arr! Arr! Arr! Arr! (Tim the Toolman voice)
Agreed on thermapen, xl donkey tongs!
Also instead of cotton gloves, use cut proof gloves for extra benefit when trimming.
I also recommend the harbor freight propane torch and home Depot zep spray bottles.
Great stuff Jeremy !A bread slicer will do the job!
Used a Thermopen for years. Work great
I didn't even wait for the video to finish before I went & ordered that Purell!!! Heck yes...love it 😎
I highly recommend keeping a propane torch with your setup. Removes the need for fire starters and much much more.
I have a turkey roaster that works great for finishing a cook instead of wrapping and resting at lower temperatures as well.
For warmers for most of us you can get something like a Vollrath 71001 that holds a single full hotel pan. You can fit a whole large brisket or a couple smaller ones easily. Get some other pans and you have a good warmer for holidays where you want to keep a bunch of sides warm and serve from it.
Vevor also has a warmer that holds a hotel-size pan, the pan is included. Model # is HT-G165D.
Many good ovens can go to lower temps for resting meats or proofing bread. I use my Breville countertop oven/air fryer for this.
The Thermapen One is awesome!
Thank you for this video.
Instead of the leaf blower, look at the battery powered "shop blower" from harbor freight. Also blows hard enough to blow off the patio
I'd be interested in a list for an offset smoker. I found the easiest way to get it going is with charcoal. So I use the tumbleweeds and a chimney. Once its going toss the wood in and it catches fire without any trouble. I used to struggle to get a wood fire going before.
Went from a 3 out of 10 brisket to 8 out of 10 brisket great content as always thanks
Great display and info
Welding gloves & Log Grabber Tongs. I got some years ago and I use them more than my thermometer.
Jeremy, great Black Friday video! Just the right time for this. I have the big online store open in another window. LOL
Got me some of that Purell sanitizer, directions are predominantly for non-porous solid surfaces, there is a small section for plastic cutting boards, "Finished Wood" is the only mention, no mention of cutting boards or wooden countertops like the Chud table.
I have that warmer and it works great. Perfect for resting brisket and pork butts
How many briskets do you think the warmer could hold at once?
have you tried any whole turkeys?
Beautiful Chud table you got there Jeremy
Well done!!! I need a leaf blower! Hope all is well
Just recently pulled the trigger on a food warmer. My oven doesn’t go below 200 degrees so I tried to hold a brisket at 170 in my pellet grill overnight and it ruined it.
If you can’t time the brisket for a natural 2-4 hour rest in a cooler and need to do something longer, you need a food warmer.
Love all that you bring to the table.Sure wish that I'd never followed your Made-In link. The Wok, while following their process, bottom warped. Looks like there are other's that had issues too, from Internet searches. Other products that I've purchased, that met your seal of approval, have been of constructed with log life durability.
Also...that Vevor is amazing (finally got mine out for Thanksgiving since I'm waiting on my new smoker & haven't had need of it yet). Can I say, tho - plan ahead if you're going to get one. This thing was COVERED side to side & top to bottom in plastic on the metal. I had 2 people peeling it while I was cooking for Thanksgiving HAHAHAHA
i'm envious of the wall of wood behind you. i'm in central florida and i don't know of a single place that sells decent smoke wood. i use charcoal, which is ok i guess...
theres plenty of oak trees around
also look up people selling wood in your area
Nice jacket!
Great suggestions... 🙂
Jeremy, what equipment do you use for recording and editing your content?
I like hexclad pots and pans personally
Cool video! It's funny to watch you totally disappear from the camera, but we can still hear you. I was waiting for Erica to holler "Get back here"!
11:32 the thermoworks smoke, that you showed, also has a usb out so that you can drive an automatic blower (i believe thermoworks product is called the billows). it uses the ambient air probe (which takes up one of the four slots) to read the temperature of the smoke and then decide when to run the blower. it's like cheating. it makes controlling temps trivial, whether you're running it for an hour, or eighteen hours.
I am not seeing the double door warning oven in the given links for $350. What is your brand and model number? Thanks
what do you think about the Combustion Inc's new predictive wireless thermometer? thx
Thermoworks is running a Black Friday sale this weekend as well. Thermapen 1 is 70 bucks
Here are my top five
5 - Black Nitrile Gloves with Cotton Glove Liners - Once you use them together you will always use them together
4 - Cambro / Cooler
3 - Honing Rod
2 - Boning Knife - Victorinox
1 - Thermapen One
I'm going to spam this comment, but I scrolled through all your videos and I didn't see any content for standard vertical smokers. Fire managent tips would be great! Whether using the propane to help control heat or using adding charcoal, to burning wood splits. Thanks boss
Too funny, I have spent hundreds on knives from Dalstrong, and I love them, but I use those 2 same exact knives you have more than anything else!
The thermopop’s are cheaper than their thermapen and work really well too.
Stanley Robinson must buy that Purell in 55 gallon drums. He makes huge messes on his table, then leans over and rests his arms in the puddles.
BBQ essential #11 subscribed to @MadScientistBBQ
I love MSBBQ. He was probably my first bbq subscription and I’ve followed him pretty religiously for a long time now. That being said, the fatstacks fiasco really hurt his credibility in my opinion
The most I ever cook would be 1 hole brisket so I just put it sous vide for the warm rest
Any guides on how to find a good, reliable, wood supplier?
Is installing a sink a big investment? The convenience outweighs
Man I hate cleaning cutting boards so much. I'm super jealous of professionals who just have a team of people to do that for them.
you should totaly try daynes barbecue
Michael J. Fox did indeed enjoy playing the guitar, and those are his hands playing the song in the movie. However, I believe they actually used a different recording of the song for the movie.
nice
Team Firecups!
i just need cheap wood! in the UK all we can get is apple, pear and oak. obviously we can get others but its so hard to get and so expensive. its why i got a pellet grill because its so much cheaper to run.
Apple and Oak wood are all I really use. Apple for poultry and pork and sometimes Tri Tip. Then Oak for everything else 😁
I use oak in probably 95% of my cooks. Occasionally cherry for color on ribs
I wish I had found how handy the gloves are. Multiple uses. Also don’t buy grilling gloves, get welding gloves and they will be $20 cheaper.
thermapen 1 is on sale for 70$ rn
Good brand of spray bottles? I’ve bought the Sam’s Club 6-pack a couple times and they are trash.
Hog Sprayer
Why is the smoke from a 1000 gallon smoker better than the smoke from a small offset?
You are able to control your fire better, it's great at convection as well. Plus the people who have 1000 gallon pits most likely have a business and been smoking meats for years. However, you can make great bbq with the backyard offsets.
I can't believe one of the essentials isn't a pellet grill... I KID I KID!
I like my analog thermometer. The needle always works no battery needed.
Free Bird!
Yep! And I've heard Jeremy sing (in your visit to San Diego video). Pretty good!
You forgot a grill or smoker. All mine died this summer. 😭
Victorinox make the best boning / trimming knife there is. Everything else is the first loser. They are a great value with a great price also.
👍🏻
🔥FIRECUPS🔥 all day every time I cook...
😊❤
Pro tip: you don't need a warming oven, but could just grab and electric smoker for under $100.
I'm sure the sponsored stuff is good but if it was on the list with out it being "part of this videos sponsor" I would believe in it more
So true! These channels are now so sponsored, it’s hard to believe most of what’s said these days. Lost a lot of credibility in my book.
You must of not watched the video. He said he "personally" buys all the products on the list
Geez we're all grown ups who understand when someone is making a dollar. So pompous.
I personally know Jeremy. This is a pretty solid list of products… he’s not lying and this is not just a “sponsored” video gimmick…. My two cents
@@JoshandBabe I have no doubt these folks are very fine people, as are many others that have similar channels. Once the advertising during the videos began it did take some of the shine off the content, (for me at least) I began to look at these videos as now paid advertisements or infomercials.
I appreciate the content but even more the "unpolished" Jeremy video. Happy Holidays!
Sorry, not related, but could you please smoke a brisket on a gravity fed smoker. I have tried and failed on my Masterbuilt, complete disaster. Thanks.
maybe ..... a sous vide bath to rest your finished product? it is accurate, and is set and forget.
That's what I use but on smaller briskets as the plastic roll is only so wide when making a bag to place the brisket in.
Good grief. Amazon won't ship the sanitizer to me in Commiefornia. Update! Walmart will ship to me and so will Home Depot. Way to go, Amazon. Sheesh.
Goldees don’t rest their meat in a warmer for 12 hours, they bring it down to 140-150 and that’s it, they don’t wrap anything either, they’re #1 for a reason
I do believe they are holding their food in a warmer until service the next day.
lol they definitely hold it in a warmer. Jirby has talked about it many times on his channel
You missed a big amount of info in jirbys videos. They don't wrap until it's time to pull it off about 203*, then wrap and into a warmer for 12+hrs
please dont use that BG filter. It hurts my eyes. A green screen works if its not obvious.
this is super obv.
What is a BG filter?
Lol I’m also wondering what is a BG filter.
You should have pointed the thermometer beam onto your balls and told us the temp?
Jeremy, what’s up with your voice?
Bleach?? Wtf. Have you not heard of soap?
Great video and suggestions on what to have. Fircups are the ish. Shoutout to Anthony. 🫡
Jeremy is just a sponsor shill. Has been for years now. Chudds bbq is far better and down to earth
I'm not buying a thermopen about several 10 to $15 ones and they've never let me down I like how everyone says oh 2 seconds and it gives you a temperature but this other one is four seconds so it's junk not true I have a half a dozen of them around the house and they're all pretty good I've never burned up a steak if I'm within 3 to 5° I'm happy
If you can't afford a Thermapen a Thermopop is a cheaper alternative. Still a great product.
Look at the size of that blower you got for a fire 🤣
Quick note… on your “air guitar” part .. that was an A chord and then an F# chord 😂. Woohoo!! My 28 years of playing paid off 😂 🫡. Cool stuff here! I need it all!!