Bar-A-BBQ Spare Ribs & Turkey – TAKE TWO! Redemption or Fail?
Bar-A-BBQ made me love smoked turkey, and their spare ribs were a culinary masterpiece! So why couldn’t I recreate these two dishes the first time I tried? Here’s my 2nd attempt at both! Watch next!
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I have the privilege of learning from the best in my “I Got Schooled” series over on @behindthefoodtv. These videos are my attempts – some successful and some not so much – to use what the masters taught me to try to recreate their masterpieces. You can watch the whole series here: Enjoy!
🔴 If you liked this video, you’re going to LOVE these!:
🎥 Goldee’s Texas #1 Brisket at Home – Did Jirby Teach Me Well?
🎥 Black’s BBQ Brisket @ Home – Did Barrett Black Teach Me Well?
🎥 Bacon Cheeseburger Sausage @ Home – Did Chud Teach Me Well?
🎥 The Best NY Pastrami @ Home – Did Joe Carroll Teach Me Well?
🎥 Goldee’s Ribs & Pork Belly: From Goldee’s BBQ to My Backyard!
🎥 Can I make Bar A BBQ’s Monster Bark Beef Ribs at Home?
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What do you think – anything you'd do differently? Watch https://youtu.be/ALsxh2P1Tq0 (The Best NY Pastrami @ Home – Did Joe Carroll Teach Me Well?) next!
The Princess Bride.
Unsalted or salted butter?
You should cut the butter with extra virgin coconut oil instead of the phase a healthier alternative.
Where did you find the turkey breast at Restaurant Depot. I cannot find it. Also, did the garlic butter, give the turkey a huge garlic taste?
Was the turkey fresh or frozen from RD? I have a hard time finding turkey also and I swear I’ve looked at RD but maybe i missed them
What temperature was the warmer for the ribs and turkey? Also, how long were they kept in the warmer?
To keep all things equal, why didn't you preheat the phase to 150 like you did the butter?
i cook mine to 153f pull off and rest its perfect every time👌👌👌👌
He flipped the turkey after dousing it in garlic butter. Your not flipping it.
How much did one of those breasts weigh?
Great video! How long did Bar A let the ribs sit after seasoning them and until they put them on the smoker?
How long of a hot hold does bar a do on their turkey? At what temp?
Thanks for the shoutout on the brining! Great job on the cooks!
One thing…small thing. In the Bar A video, after basting the turkey with butter he FLIPS IT before wrapping. That way the top of the turkey is actually soaking in the butter on the bottom of the wrap.
Appreciate info regarding time and hold temp
I love how Al always cuts a slice for the audience too. Even if we can’t physically taste it, it’s a nice gesture.
What kind of wood be best for turkey? Pecan?
When they say cold smoke the brisket and beef ribs can you cold smoke them in a pellet grill first then put them on a offset smoker
Princess Bride. ROUS…Rodents of Unusual Size
Excited for turkey season now
It’s sad I know that reference…The Princess Bride
By chance, where did you get the 3 spout bottle for the ribs? Love to have a link for all of us viewers. AWESOME comeback on the turkey breast and ribs. They are FIRE!!!
Hey Al, I learned a lot through these series and I'm definitely making turkey this way from now on. The small whisk is really popular with fans of Binging With Babish as well.
Hunny, I shrunk the wisk
Princess Bride..rodents of unusual size
The turkey redo emphasized to all of us BBQ Rule #1: Buy good meat. It is the most ignored rule in BBQ. YouTube is filled with videos using ragged turkey breasts and paper thin brisket flats, and they prove you can't wind up right if you start out wrong with bad meat. And your persistence showed us BBQ Rule #2: Never give up! Thank you.
You make good videos, and you make them fun to watch. This is not a "you shudda done it different" comment, but if you look at Joshua Weissman's video on making copy-cat Olive Garden breadsticks, he brushes them with garlic butter he makes up with fresh garlic, it's AMAZING how garlicky his concoction is. Now I gotta find a way to get into Restaurant Depot!
They also said they added water to the bottle to dilute it even more
“ tiny whisk to combined “
The Princess Bride
Okay, I live no where near America, if there's 1 place I have to go to BBQ wise, where would that be? As it's impossible to go to all the best places in 1 day, could you give it your best shot to make all the best dishes from Franklins, Goldees, Bar-A, Snow's, Leroy & Lewis and other well known joints on your own smoker and make a top-list where I should definitely go to in the limited time I spend in America?
Al, I ran into the same problem finding turkey breast. Closest I could find was a honey brined breast and it was $7.99/lbs! That's way too expensive for turkey IMHO. So I'm trying this method with a pork tenderloin. I rolled it up like a pinwheel and tied it to simulate the tuck method Bar A does. I just pulled it as it hit 145 after only 2 hours. It's warming in the oven right now at 155 coated in garlic butter. Wish me luck!
Totally redeemed !! Smoked spare ribs yesterday and will try this method ! ❤
I don't trust the government but I've sous vided chicken breast to 140F many times.
Dont tell anybody but I stole that name from City Steading Brews channel
You absolutely nailed it. I knew you would. Great job. I want to try it now with both the ribs and turkey. I don't have a warmer though so I'll have to figure that out
Come to England Al and we will cook up some bbq !! Bring your raincoat 😂
I did a turkey breast brined for 12 hours cooked until 145 degrees then put on foil and covered with cooled butter and garlic wrapped up stuck in oven at 175 degrees for about 30 minutes and wife loved it so I guess that’s all that matters 😂
Great vid bro!
Looks good! Did you close the stack to 3/4 this time?
Al, I had this whole comment typed out about sitting here waiting for my dryer to finish so I could put some cloths on, and I thought since this is a family channel it would be best if I deleted it! Not gonna lie, it was freakin hilarious but probably too much for a BBQ channel!
Now onto an actual question. When you said garlic butter, did you mean the garlic butter you made or the garlic motor oil in that container? lol. I’d pick slightly dry with actual butter and garlic over chemicals any day of the week for my family.
Where can you get turkey breasts that big ?
Sweet redemption! I'm so happy you showed that safe temp chart, too. The turkey looked super moist this time👍😊
hmmm… I'm going to try the turkey with garlic "chicken-tallow" 😉
and beef & lamb ribs with that glaze. I'll keep ya posted! (but you knew that already!)
As you wish
For years, bbq guys have used parkay as a not so secret weapon. It wouldn't surprise me if they use parkay mixed with garlic powder.
We have two W.U.S.S’ that I regularly use
The color looks so much better than the first cook!
I pull the turkey at 135. Always perfect.