Man, I thought I was a pitmaster. I thought I could prepare, marinate, smoke and grill. Yes sir, i thought I was God"a gift to the grill!!! Then I stumble across your channel and i realize i ain't as good as I thought. Thank you sir and I am taking notes!!! (And I did subscribe and i hit the bell!!)
Thank you, I got my first grill at ten years old from my mom. Time, passion and patience will take you miles. Thank you for your generous comment and thank you for watching Tim.
Just catching up. I have learned much from you and enjoy your vids. Been subscribed a while back. I have been grilling and smoking since 1968 and I have found I can still learn from different methods. THANKS.
@@bbqsouthernstyle Happy Thanksgiving to you too. I used to smoke rolled roasts string tied back in 1968 with brown dried corncobs from the CO-OP elevators to smoke like hickory and I had a catch pan underneath to catch the juices the meat would let loose that were concentrated juices that would make the most incredible gravy for beef sandwiches. Give it a shot. The clear juices have incredible flavor. Again I thank you for your channel.
Now if you’d just show us how to do that on our Weber gas grill we have, rather than your great collection of cookers. Your vid’s always make me hungry!
Mister you are on point with this wow, very nice!! My question is😀 I don't think I can pull off the cold smoke portion of the cook, I don't have the goods. Do you have an alternate plan for a dude with an offset looking for some decent results? How long of smoke would I target and at what temp would I try an hold? Thanks again I really enjoy the channell!
I should add I have a cheaper offset that I know my skill level can’t keep it low enough for a cold smoke. I am looking to upgrade but this just looks too good not to try!
Lesson learned: Never watch your videos when you're hungry!! Nice job but is the cold smoking really necessary? Wouldn't the meat pickup smoke flavor from when you roasted it?
Thank you, sir. The answer to your question is you don't need to cold smoke the meat before a cook. But just like salt and pepper, you don't need to put that on either, but that's what separates great BBQ from just plane ordinary BBQ; time, love and seasoning. Smoke is seasoning and a cold smoke gives a very unique flavor to the meat. Combined with roasting over an open fire and you have a flavor that most people will never experience in life sadly. Techniques like this separate mere BBQ enthusiasts from true Pitmasters. It boils down to time and passion. If you put the work in, you'll taste it in the final product. I hope this helps and thank you for watching.
You are the first person I ever seen that put your fingers underneath the silver skin like that where it look like it would be a lot easier which you just showcased everybody else just digs up a bunch of meat.
yes I love it best 50 bucks spent I got two lol I talk abought it in the video ruclips.net/video/l05zI0e86Ds/видео.html grab one before they take it off the market.
I’m literally beside myself I’m learning so much. I’ve never did a prime rib before but I can’t wait to get my hands on one. I’m going to try to do it the same exact way!
I love your show and I always learn so much! Please don’t change anything, your instinct is spot on!!!
Awww thank you. I will take the good advice. Good looking out my friend.
That looks fabulous. Prime Rib cooking videos are my favorite. Enjoy. ✌️
That's a great looking prime rib, damn
Thank you glad you like it.
Fantastic Roast lots of Good tips.
Thanks a lot
I. Love. That. Cooker.
Thank you She's old and still looking and work in great.
Delicious looking as always. Smoke on brother!!
Thank you kindly
Very impressive.
Thank you very much!
You are such a professional, skilled, and crafty at Bbqing various kinds of meats. I enjoy watching!
Thank you so much I love all your wonderful comments and thank you for watching.
Thanks my 1st time seeing prime rib cooked😊however i love it and have orderd it multiple times
Our pleasure!
Excellent job it looks awesome👍🏿
Thank you sir.
That’s a mighty fine looking prime rib my friend. Great job!!
Thank you Eric.
@@bbqsouthernstyle What temperature is the highest you recommend cooking Prime Rib without drying out?
Thank you for sharing you knowledge. It's has elevated my BBQ. Keep doing you.
Thanks for watching
Well done. Thanks
Thanks for watching!
Fantastic prime rib.
Thanks for watching
Good job!!
😋 omg that looks so yummy....prime rib is one of my favorite cuts O' beef
Thank you!
Nailed it✝️🇺🇸❤️
My Respect's
thank you, very nice
Thank you.
Having cooked hundreds of P-rib Excellent Job!!! That is as good as it GETS!!!
Thank you
I really like you, bro. Your energy is of purely good people.
I appreciate that thank you and have a very blessed day.
Man, I thought I was a pitmaster. I thought I could prepare, marinate, smoke and grill. Yes sir, i thought I was God"a gift to the grill!!! Then I stumble across your channel and i realize i ain't as good as I thought. Thank you sir and I am taking notes!!! (And I did subscribe and i hit the bell!!)
Thank you, I got my first grill at ten years old from my mom. Time, passion and patience will take you miles. Thank you for your generous comment and thank you for watching Tim.
Love your cookers!! Would like to converse with you about the builds you have!! I have twelve cookers of various sorts but am always looking for more
That is awesome!
Just catching up. I have learned much from you and enjoy your vids. Been subscribed a while back. I have been grilling and smoking since 1968 and I have found I can still learn from different methods. THANKS.
Any time my friend, thanks for watching and I'm happy to hear I make a difference in your cooks. Happy Thanksgiving.
@@bbqsouthernstyle Happy Thanksgiving to you too. I used to smoke rolled roasts string tied back in 1968 with brown dried corncobs from the CO-OP elevators to smoke like hickory and I had a catch pan underneath to catch the juices the meat would let loose that were concentrated juices that would make the most incredible gravy for beef sandwiches. Give it a shot. The clear juices have incredible flavor. Again I thank you for your channel.
Now if you’d just show us how to do that on our Weber gas grill we have, rather than your great collection of cookers. Your vid’s always make me hungry!
Great suggestion!
Mister you are on point with this wow, very nice!! My question is😀 I don't think I can pull off the cold smoke portion of the cook, I don't have the goods. Do you have an alternate plan for a dude with an offset looking for some decent results? How long of smoke would I target and at what temp would I try an hold?
Thanks again I really enjoy the channell!
I should add I have a cheaper offset that I know my skill level can’t keep it low enough for a cold smoke.
I am looking to upgrade but this just looks too good not to try!
Thank you sir. Just put a few more wood chunks around the out side of the fire to create a smolder of more smoke. and keep it around 225deg.
👍👍👍 great
Thank you
Lesson learned: Never watch your videos when you're hungry!! Nice job but is the cold smoking really necessary? Wouldn't the meat pickup smoke flavor from when you roasted it?
Thank you, sir. The answer to your question is you don't need to cold smoke the meat before a cook. But just like salt and pepper, you don't need to put that on either, but that's what separates great BBQ from just plane ordinary BBQ; time, love and seasoning. Smoke is seasoning and a cold smoke gives a very unique flavor to the meat. Combined with roasting over an open fire and you have a flavor that most people will never experience in life sadly. Techniques like this separate mere BBQ enthusiasts from true Pitmasters. It boils down to time and passion. If you put the work in, you'll taste it in the final product. I hope this helps and thank you for watching.
YUM ❤❤!
Looks amazing do you ever make beef jerkey with your smokers?
Thank you I don't do any jerkey.
You are the first person I ever seen that put your fingers underneath the silver skin like that where it look like it would be a lot easier which you just showcased everybody else just digs up a bunch of meat.
Yes, I try to preserve as much as I can with minimal waste. Thank you so much for watching.
👍👍
Roger that thank you.
How do you get cold smoke?
With a cold smoke unit that makes cool smoke.
Sir, I believe you have a harbor freight meat grinder, do you like it?
yes I love it best 50 bucks spent I got two lol I talk abought it in the video ruclips.net/video/l05zI0e86Ds/видео.html grab one before they take it off the market.
I’m literally beside myself I’m learning so much. I’ve never did a prime rib before but I can’t wait to get my hands on one. I’m going to try to do it the same exact way!
Nice glad to hear it! lots more video are coming your way and we have a nee season on the ways with camp fire cooking.
Next time you do one send me your address. I’ll help ya eat it
Deal lol
Could you still fry those as steaks ?
Why?
@@bbqsouthernstyle just wondering 🤔