Uploaded by admin on August 4, 2014 at 6:10 pm
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How too Barbecue and grill like a pro.
I bet one could use cinnamon sticks for flavor but just one out two.
JB….You need to be on Food Network or The Cooking Channel Boy!!
Hey JB, question. I just got a new weber kettle for Christmas and am gonna
be doing some smoking on it like I always do. But I noticed you said
something about the maverick probes won’t take over 350 degrees? I thought
they said something about up to 700 but I could be wrong. Just asking
because I just ordered one tonight along with a couple other little things
(a new chimney starter etc). As far as smoking on the grill, I use the
weber kettles mostly because I just don’t have the cash to fork out for a
WSM yet. But I find that if I use the snake method it helps a lot on trying
to hold a more constant temp. Just my two cents anyway. Keep the videos
like your style brother just subbed ya
You film this next to a waterfall?
great video .. love your way… I hate gas grills…. wood and charcoal
only for me …. thanks for all the tips ….
Hey Boy I bought me a wsm 22.5 do I have to season are burn it out before I
Question …. If you only cook with wood should you soak the wood in water
for a bit like you do with wood chips ..????
Awesome Thank you so much I very much appreciated ;-)
alot of good info, thanks
Thanks for passing on the knowledge boy! Enjoy all your videos!
Great video, thank you for ally the advice, I will be trying some of the
things I learned from this video.
I’m from Eunice La. Mr. J.B. and been a cook all my life at least a good
25+ years and I’m still learning all our Cajun and Creole secrets! Your
videos are the best that I’ve seen!!!!!! I’m never bored with your
Hey JB, took your advice and bought a 22.5 WSM..I did my first pork
butt…unreal…fell apart when i picked it up. I use no water in the pan
and use bricks (pizza oven bricks)…works awesome. Thanks for the advice.
Do you have a great potato salad recipe for superbowl. I live in Colorado
and want to impress!!. I have a great rub!…wanna trade?..Hope your new
year is going great…enjoy the show…I’m going to get a damn POP!!!
Hi JB. Love the video’s. I wanted to smoke meats for a while now and last
week I bought a El chepo Brinkmann. haha. I added a real temp gauge and
legs on outside for tending the coals. For my first adventure, I wanted to
do a brisket. Good lord and smallest one I could find was 15 lbs boy. So,
I cut it in half, well almost. The piece I cooked was 6.2 lbs. Texas
style rub, yumm. I smoked it for 4.5 hrs then 2.5 hrs just coal, 7 hrs
total. The end pieces were very tender but at the center got a little
tough. I’m assuming I needed more cook time? Should I wrap the brisket in
foil after 4 to 5 hrs? The brisket was not dry but wasn’t moist either.
Would you believe I couldn’t find a working meal thermometer? When I woke
up to cook, I was so hung over…..but pushed on. Thanks for the vids.
NUCULAR BBQ 101.007 Just pay attention boys and girls. Thank you JB your
the best BOY:):):)
Ah yes the old Texas Crutch method, Some folks swear by it. I don’t use it,
mine come out perfect by controlling all the variables. Years of experience
or practice makes perfect in my case
Welcome & thanks
A Cajun Lizard
Weber Smokey Mountains are set & forget. Onece set they hold that temp till
the fuel burns out
Another Great Video!! Keep them coming!!
A maple syrup and brown sugar glaze might go well on the ribs. Sort of like
Pop’s (beer) help