I Got Schooled by the Coal Miner Pioneering Eastern KY BBQ

Byamazingfoodstv


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Welcome to Behind The Food TV (formerly Eat More Vegans Carnivore BBQ)! On this channel I document my journey to become a better cook. I travel to meet chefs and pitmasters at the top of their game – and somehow convince them to teach me the techniques that make their food special. I enjoy getting to know them, their families, and their communities – and I hope you enjoy it all just as much!

When I get home, I love to try these new techniques I’m learning – and I post those videos over on my new channel @EatMoreVegans along with my other BBQ experiments and tests – so if you’re looking for my BBQ cooking videos, they are all moving over there!

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Welcome to the Secrets of the Masters video series from Behind The Food TV (formerly Eat More Vegans Carnivore BBQ)! In this series it’s my turn to learn. The best chefs and pitmasters in the world have agreed to teach me…..and you the secrets that make their food so good! You can watch the whole series here:

🔴 If you liked this video, you’re going to LOVE these!:

🎥 I got Schooled by Goldee’s BBQ – the #1 BBQ in Texas

🎥 I Got Schooled by The Best New BBQ Joint in Texas – Bar-A-BBQ

🎥 I Got SCHOOLED by the OG Texas Brisket Master Barrett Black

🎥 I Got Schooled by the Pastrami Master in NYC!

🎥 I got SCHOOLED by Bradley Robinson The Sausage Master @ChudsBBQ

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These are all products that I use myself in my back yard or kitchen – and the companies all support the channel in some important way. Many of them even offer you discounts – which I encourage you to take advantage of!

Rest assured that I would never endorse a product just for the money – if you see a link here it’s because I personally and professionally recommend the products. Please consider supporting the channel and the companies that support the channel by using the links and discounts below.

🌡 Save 10% on MEATER Bluetooth and WiFi Thermometers!
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🔧 Grilling Accessories from SmokeWare:
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31 Comments

  12. That was an awesome video Al. Really enjoying these long form programs. Nicely produced, almost professional feeling. Learning about cooking and culture from different regions is pretty damn cool. Thanks!

  22. Ale8 is sold at Ingles if youre looking for it. Original and cherry. Both are good.

    Also, in the South if someone tells you they'll teach you an old family recipe that they've never told anyone else….. they really like you.

  25. I never trim my brisket or pork butt before smoking except the deckle because it won't render.

    I trim out fat after it's done because fat is flavor.

    It takes the same amount, if not less time because of the rendering.

    I also coat the brisket with lard before smoking it.

    Never a complaint on my brisket either.

    I like the chicken trim idea, though .

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