Smoke Temps & Times:
200° – 60-90 min
225° – 60-90 min
250°-275° – 60-90 min
Reospice Season All:
Reospice 16 Mesh:
Recteq:
Bar-A Rib Glaze:
Bar-A Merch:
source
Ciao ragazzi e bentornati sul canale, oggi a bbq Joint prepariamo il Baltimora Pit Beef. Il Baltimora Pit Beef è una preparazione al bbq davvero semplice ma che da una grande soddisfazione, è perfetto per l’estate perché va servito freddo e può essere mangiato sia affettato al piatto sia in un fantastico panino con salsa…
BBQ TANPA LECEH! KADONIO Electric Frying Pan Non-stick BBQ Grill Pan (22cm) BQ02 memudahkan anda memasak tanpa … source
I am obsessed with all things steak, I love to share my passion with others and put on a show for my friends and family when they come over 🤷🏻♂️ ✨ LINEUP 60 Day Dry Aged Prime Ribeye 100% Grass-fed Prime Ribeye Garlic & Herb Sizzle Platter Baguette for vehicle Frozen shaved ____ PREPARATION Steaks…
Here’s a unique east-west fusion spicy Korean BBQ Kalbi (Galbi) Pizza! This beef pizza uses bottled Kalbi sauce for the convenience along with thinly sliced, grilled short rib (also known as flanken cut or LA Galbi). Kalbi sauce tends to be sweet, so cutting it with pizza sauce and adding a big spoonful of spicy…
Can I use what Shawn Thatcher taught me at Thatcher BBQ Company to recreate his Eastern Kentucky BBQ Brisket, Pulled Pork, Burnt Ends and Burgoo? Tune in and find out! Then watch next! _________________________________________________ ❤️ Make sure you’re subscribed to BOTH channels! This channel – the new Eat More Vegans: Behind The Food TV –…
You must be logged in to post a comment.
Bought the rib glaze and the kiddos love it 🔥
Great video…does the rib glaze have maple syrup and cumin? I have purchased the recipe on 2 different occasions and the older recipe had both and the one I just purchased did not…
Do you sell your cornbread recipe? I visited your place. It was great. Tell your dad hi
Thanks for the video, Cooper, much appreciated. Finally got a chance to make it to Bar-A a couple weeks back, and can honestly say it was the best damn BBQ experience I’ve ever had (all across TX, MS, TN, NC, SC, etc.). And my Polish guests were absolutely blown away! Thanks brother!
Did this method tonight and turned out great. Seasoned with black pepper and Seasonall. Ran Recteq at 200 for 1.5 hours. Bumped up temp to 225 for another 1.5 hours. Then ran at 250 for 30 minutes and 275 for the last 30. Checked temp and was right around the 190's. Wrapped and let rest and then sliced. Never opened the grill; just let it do it's thing. Hopefully we can get a pellet grill St Louis cut recipe soon. Cheers!
I made a batch of the glaze in a cast-iron sauce pot, put it on the Traeger at 250° with the ribs for about an hour and a half, and it became something more magical!
Links to the run and pepper don’t work.
If you get a minute, you need to visit with Chris Goodlander over at Lone Star Grillz there in Montgomery County (Conroe). Those pellet smokers are truly built like tanks and made wholly in America and Texas.
I just picked up my new Recteq 1200 last week. It’s a lot of fun so far.
I love your humor in this one! Almost as good as chilis! I bet its way better! Keep them coming!
Hit up Chris from lonestar grillz in Conroe to get the lonestar cabinet pellet smoker. I use it for catering and around the house. Runs off of pellets or 50-50wood chips pellet mix. Amazing machine. Texas made. 665 pound all American made beast!! Can hold 16 briskets. Just sayin 🫡. Love the channel, keep it up!!
Least pretentious bbq channel on YouTube. Honest and relatable. I bought the rib glaze a few months ago, love it.
Hey Cooper, the info you share via your video is worth the $4 alone. I still bought the recipe to help out, plus get a good sauce.. 😂
Slowly becoming my favorite barbecue channel. I bought the rib glaze tweaked it just a little. Now it's my go to rib recipe! It's one of the very few rib recipes that you can still taste the pork!
Gr8 cook brother… digging the new cut -Str8
please for the love of god look up lone star pellet grillz. If you are talking pellets in my opinion and what ive seen the best high quality pellet grillz is in your back yard.
Thanks coop 👍awesome
The one thing I learned in this video is that you drink alot slower than I do…lol.
I bought the glaze recipe. I used it on butterflied drumsticks and baby back ribs and it's great, thanks Cooper.
What type/kind of pellets did you use?
Bought your rib glaze recipe a week ago, I love it! I've used it on almost everything but venison so far 😂
Tabor woodworking!!! Local woodworker to me here in Maryland. He has shipped toys and other stuff all over the country. Local small business helping local small business.
11:42 from the UK bought your rib glaze recipe last week. Best £3.60 I’ve spent in a long time. Buy it and when your friends ask tell them to buy it too
My YS640 is a game changer.
Pellet Grills have its place in bbq for sure
Baby backs on the pellet grill is clutch and delicious. Glad you didn’t wrap these and put them back on the pit. Always ruins the bark and you don’t get that crunchy outside with the tender juicy inside
you bbq'ers waste a lot of spices..
What pellets are you using?
How come that back backs can be really tender, but pork loin tends to be very dry and sometimes tough?
Honestly, pork neck is just the better cut for making a steak. Much more marbled, tastier and tender.
Cooper, another winning Pellet Smoker video!!! Love the positive comments at the end regarding pellet smokers in general. Again, extremely grateful for your time that you share with us. Whether it is teaching Dylan how to smoke beef ribs (loved that video) or this series that you've done regarding applying your knowledge/experience to pellet smoking, I make sure to watch them all. Keep 'em coming and all the best to you.. -DT