I would like to thank Kevin for not just the suggestion, but also for the fact that he actually send Greg the sauce itself to help as a reference. Class act!
I remember going to SONNY's BBQ in the 80s, as a kid. I'm 49 now. Sunday ALL-U-CAN eat BBQ & salad bar. Those were great times. Sadly my local place closed many years ago. Still plenty of "new" Sonny's across Florida. But nothing beat the charm of those picnic tables and paper towels
Yes it’s not the same either things have changed now that Sonny Tillman sold off the rights but guess that happens when you get so damn old the one in Gainesville Florida across from the airport is more like the old restaurants picnic tables and all
Greg, we are really impressed with how diligent you were with deciphering the sauce! Tamarind is one of those underrated flavorings, like unripe mango, that most of the Southern world enjoys but about which we are fairly ignorant Thanks for featuring it today!
Curious about adding the ribs so early in the fire’s life. Did that result in any acrid flavours - if I did that on a Kamado I would be tasting it for sure.
Kevin for the win!! I have the same rub, Pit Patriots, I forget who/how I got it but I remember it being really good! Thanks for the Beaver demo, Greg. I love seeing this company succeed!
Those look great Greg. That sauce color reminds me of a sauce I used as a child, Open Pit. Super cheap - like 99 cents a bottle still. Now I am craving some LOL. Here I spend time making sauces or ordering expensive sauces, I wonder how Open Pit would be on ribs.
One of my favorite BBQ sauces is PepperPlant bbq sauce from the San Louis Obispo area they also use Tamarind but it’s a much darker sauce, my favorite with beef. They also have a line of hot sauces very good.
Love the ribs. That sauce sounds really tasty. The cooker is really cool, but man does the vibe they company gives off a real turnoff. Maybe I’m just too much a “snowflake.” Regardless, loved the video and am exciting to try the sauce!
Sup Greg, have to make that sauce, interesting turmeric and tamarind.. those ribs were beautiful before even seasoned lol. Looks great bro, my brother bought the badger, had a knockoff but🤷, loves it, obsessed with bone sucking sauce seasoning rub, when he makes ribs in it he wraps one after and overcooks it to fall off bone for me, I have tamarind I use in some dishes, can't wait to make this sauce, I need sauces, and can't eat same over and over lol, actually have 4 of yours from book in jars, tyvm tc 🍔🥩
Just did my own recipe of ribs on my Badger Barrel. One of the racks fell off the hook mid cook. Have you had any issues with this or any advice to prevent this from happening again? Next time I'm going to try double hooking them, however it was disappointing to have this on the first cook as this was one of my main concerns with a barrel style smoker.
Florida guy here...I've been so upset Sonny's got rid of their mild sauce. Thank you for putting an option out there. Huge fan of my PBC and the Badger Barrel needs to be in my arsenal.
@@jernigan007 growing up in Florida my dad and I met Sonny many a time in Gainesville back in the early 80s. Such a nice guy. Back then I believe it was just smoked chicken sliced pork, sliced beef and ribs on the menu. I still only order one of those four original items.
Thank you for watching Tom! You know, I think I would start with one tablespoon and start tasting, adding more if needed. I looked up a recipe for tamarind chutney and it turns out that there was twice the amount of dates than actual tamarind. Dates are pretty sweet, so I would start low and add until you get the flavor you're looking for. It will taste different than my recipe, but I'm betting it will be really good!
Love your cooking, loving the look of these ribs. My one recommendation is turn off the continuous auto-focus on your face-on camera. It struggles with your movement and the movement behind you. Depending on your camera, you may be able to use auto-focus, but turn it to single, then press record. Otherwise, consider manual focus and leave it since you stay in pretty much the same area. Keep up the good grilling!
Thanks for another great video. Finally had a chance to make your recipe for this sauce today. I’m a sweet bbq sauce kind of cook and I’m sure that affected my final response to the sauces flavor - just not my cup of tea. 😂
Yes, just like the Pit Barrel Cooker, that is not an issue. In fact, I would venture to bet that the area closer to the lid is probably a bit hotter than the lower area. This is one of the reasons I emphasized putting the lid back on while I sauced the ribs. Thanks for watching!
@@IconTactical I had the same concerns the first time I used one. I'm totally sold on these cookers now. In fact, the fam and I are leaving for the Eastern Sierras for a camping trip in a couple of days. I'm bringing the PBC Jr. to use for most of the proteins I have planned out.
Looking good, thanks for the sauce recipe, I'm always wanting to try something new and different. Does the Badger use the same hooks as the PBC? They look the same.
I would like to thank Kevin for not just the suggestion, but also for the fact that he actually send Greg the sauce itself to help as a reference. Class act!
No way I would have even tried without a good sample of that sauce! Kevin ROCKS!
I remember going to SONNY's BBQ in the 80s, as a kid. I'm 49 now. Sunday ALL-U-CAN eat BBQ & salad bar. Those were great times. Sadly my local place closed many years ago. Still plenty of "new" Sonny's across Florida. But nothing beat the charm of those picnic tables and paper towels
Yes it’s not the same either things have changed now that Sonny Tillman sold off the rights but guess that happens when you get so damn old the one in Gainesville Florida across from the airport is more like the old restaurants picnic tables and all
Greg, we are really impressed with how diligent you were with deciphering the sauce! Tamarind is one of those underrated flavorings, like unripe mango, that most of the Southern world enjoys but about which we are fairly ignorant Thanks for featuring it today!
*Ballistic BBQ* Bravo well done, thank-you sir for taking the time to bring this recipe to us. GOD Bless.
Absolutely great video, really highlighting the badger barrel, we are loving ours, good job
Curious about adding the ribs so early in the fire’s life. Did that result in any acrid flavours - if I did that on a Kamado I would be tasting it for sure.
Kevin for the win!! I have the same rub, Pit Patriots, I forget who/how I got it but I remember it being really good!
Thanks for the Beaver demo, Greg. I love seeing this company succeed!
Another epic cook brother! Ordered tamarind for the sauce.
*Greg, no need to have a Texas drawl, you're a pitmaster, brother!* 🌵🤠
Those look great Greg. That sauce color reminds me of a sauce I used as a child, Open Pit. Super cheap - like 99 cents a bottle still. Now I am craving some LOL. Here I spend time making sauces or ordering expensive sauces, I wonder how Open Pit would be on ribs.
They still make open pit, I use it all the time. Always available here in Wisconsin.
@@duanewilson3941 yep one of many sauces I keep on tap lol! Mix it with Arbys sauce and it tastes like Roy Rogers BBQ sauce lol.
Love the channel, Greg! I'll check out that BBQ barrel
Wow. They looked absolutely amazing. Thanks for sharing...... yummy 😋. You are the man, Mr Greg.
Badger Barrel reminded me of assembling my WSM for direct heat ribs. Nice, Greg!
Interested in the barrel cooker. Great cook Greg!
So, PBC or Badger? If you have a PBC is there an upside to adding the Badger?
I'll be making that sauce fo-sho! Thanks for the upload!
One of my favorite BBQ sauces is PepperPlant bbq sauce from the San Louis Obispo area they also use Tamarind but it’s a much darker sauce, my favorite with beef. They also have a line of hot sauces very good.
I like the fact that it’s not fall off the bone. You didn’t need to wrap it to boost the temp.
Love the ribs. That sauce sounds really tasty. The cooker is really cool, but man does the vibe they company gives off a real turnoff. Maybe I’m just too much a “snowflake.” Regardless, loved the video and am exciting to try the sauce!
Yummm! Now do a rib roast or something.
Awesome video Greg. That badger smoker looks pretty neat. I’ll also be making that sauce to try it out..
I'd add a lid thermometer.
I made some explosive ribs this weekend with my pit barrel cooker you’ll have to check it out if you got time
That sauce sounds really good. It's cool you made it for a fan.
Sup Greg, have to make that sauce, interesting turmeric and tamarind.. those ribs were beautiful before even seasoned lol. Looks great bro, my brother bought the badger, had a knockoff but🤷, loves it, obsessed with bone sucking sauce seasoning rub, when he makes ribs in it he wraps one after and overcooks it to fall off bone for me, I have tamarind I use in some dishes, can't wait to make this sauce, I need sauces, and can't eat same over and over lol, actually have 4 of yours from book in jars, tyvm tc 🍔🥩
They look great Greg , you really should think about competing in competitions.
Just did my own recipe of ribs on my Badger Barrel. One of the racks fell off the hook mid cook. Have you had any issues with this or any advice to prevent this from happening again? Next time I'm going to try double hooking them, however it was disappointing to have this on the first cook as this was one of my main concerns with a barrel style smoker.
Excellent video. Any new cooks in the horizon using the badger?
Sonny's does some good Q for a chain. Thanks for the recipe!
Those ribs looked amazing! Barrel needs a thermometer.
The whole "I'm a badger" premise is stupid.
I love the concept of that cooker. Don't like their website tho.
Just ordered that cooker. Thanks, Greg!
Why didn't you add wood chips or something?
Florida guy here...I've been so upset Sonny's got rid of their mild sauce. Thank you for putting an option out there. Huge fan of my PBC and the Badger Barrel needs to be in my arsenal.
Thank you Billy! So far I'm digging on the Badger. This sauce recipe is a good one brother!
all the Sonny's by me closed, Tampa / Brandon area. I grew up on that stuff !
@@jernigan007 growing up in Florida my dad and I met Sonny many a time in Gainesville back in the early 80s. Such a nice guy. Back then I believe it was just smoked chicken sliced pork, sliced beef and ribs on the menu. I still only order one of those four original items.
@@BillyTheRealDeal yep! i was just a kid then, 8 or 10yo. Grandad drove from the Sanford Naval base to get it! that's dedication. :)
@@jernigan007 are you related to Aaron Jernigan the first settler of Orlando?
Happy National Burger Day 🍔
Pit barrel needs to put a temperature gauge on the stuff
Can you use Taramind chutney in place of the past. If so what would the ratio be. So glad I found this site - stellar vids.
Thank you for watching Tom! You know, I think I would start with one tablespoon and start tasting, adding more if needed. I looked up a recipe for tamarind chutney and it turns out that there was twice the amount of dates than actual tamarind. Dates are pretty sweet, so I would start low and add until you get the flavor you're looking for. It will taste different than my recipe, but I'm betting it will be really good!
Love it! Cheers, Greg!
Greg, if I missed it below, please forgive me. For the homemade Sonny's BBQ sauce, what is the estimated "shelf life"? Great video BTW.
Did you spritz the ribs at all throughout the cook? Or just kept checking on them?
There was a lot of humidity in the barrel, so there was no need to spritz.
I'm thinking of buying that barrel. Thank you for your review.
It’s on sale for $179 on Amazon right now for a limited time
Love your cooking, loving the look of these ribs. My one recommendation is turn off the continuous auto-focus on your face-on camera. It struggles with your movement and the movement behind you. Depending on your camera, you may be able to use auto-focus, but turn it to single, then press record. Otherwise, consider manual focus and leave it since you stay in pretty much the same area. Keep up the good grilling!
Love the channel!
Thanks for another great video. Finally had a chance to make your recipe for this sauce today. I’m a sweet bbq sauce kind of cook and I’m sure that affected my final response to the sauces flavor - just not my cup of tea. 😂
Thanks for the recipe Greg. We live in central Florida and Sonny’s BBQ is well represented here.
Great video. My mouth has been watering. Way to make me crave ribs.
I feel like with the adjustable damper, the lid really should have a thermometer built in.
Some very impressive looking ribs. Cheers, Greg! 👍🏻👍🏻✌️
Made this sauce and it is amazing. I used it on beer can chicken and was fantastic
Glad you liked it! We've used it on chicken as well and loved it!
Thanks Greg alwatys giving us a cooking education
that looks amazing Greg ❤❤ nice job
Those are some of the most beautiful ribs I have ever seen. Made my mouth water.
Really surprised the bottom half of those ribs didn’t burn. When I saw them go in, I thought they’d be dragging on the charcoal.
Yes, just like the Pit Barrel Cooker, that is not an issue. In fact, I would venture to bet that the area closer to the lid is probably a bit hotter than the lower area. This is one of the reasons I emphasized putting the lid back on while I sauced the ribs. Thanks for watching!
@@BallisticBBQ Excellent! That’s always been my worry when thinking about buying a barrel type cooker. Good to hear!
@@IconTactical I had the same concerns the first time I used one. I'm totally sold on these cookers now. In fact, the fam and I are leaving for the Eastern Sierras for a camping trip in a couple of days. I'm bringing the PBC Jr. to use for most of the proteins I have planned out.
Definitely going to order that smoker. Did you use FOGO lump? Got my mouth watering again Greg! Thank you brother!!
Gonna make that indescribable sauce too😄
Looking good, thanks for the sauce recipe, I'm always wanting to try something new and different. Does the Badger use the same hooks as the PBC? They look the same.
Yes, it uses the same exact hooks as the PBC. Thanks for watching!
Lol. Trying to give a review but you couldn't stop eating. That says it all. Love seeing more videos with barrel smokers of any brand.
LOL! There was even more eating that hit the floor during my edit. I was really hungry by the time the ribs were done. Plus, I really like that sauce!
If you could have just one barbecue sauce for pork ribs, what would it be?
It would be the classic Love's BBQ Sauce, with the glaze.
I know what I will be doing this week!!…. Thanks Greg…
Enjoy!
Very nice cook! Can’t wait to try out my Badger when I get it.
It's a fun cooker!
As a person that lives in Florida, Sonny's is the McDonald's of a bbq chain. Its horrible. Your ribs look 💯 times better!
Yeah, I've never been there. I will be in Florida for a week in October, so maybe??? I can tell you that the sauce I came up is a keeper!
I love McDonalds.
Now that’s some good bbq👏🏼👏🏼
Thank you!
great video Greg. All your video rock!
Thank you!
Looks great Greg. Definitely going to give it a try.
Hope you enjoy!
Those look really good. Nice video.
Thank you Steve! Have a great rest of the weekend brother!
wow the color looks awesome, ribs look so good.
Thank you, David! Cheers, brother!
What was the temp in the barrel?
It was running at about 260ºF.