Reospice Season All:
Reospice 16 Mesh:
Bar-A Rib Glaze:
Bar-A Merch:
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GET MY BOOK HERE —-} CLICK HERE FOR A LIST OF TOOLS & EQUIPMENT I USE IN MY … source
Mutton curry Chicken curry Egg curry Noodles Pasta Vegetable sambar Pappu Steam rice Vegetable briyani Chicken briyani Mutton briyani Curd #food #dinner #birthdaycelebration #youtubeshorts source
Hi Everyone, welcome to this video. I’ve wanted to do a cleaning 101 video for some time now but thought I’d do this at the same time as testing some cleaning products from Amazon. Today I’m testing HG’s Oven, Grill & BBQ Cleaner and McKlords BBQ Genie Cleaner. Give this video a watch to see…
Grilling a steak is something most people do already, but do you know how to get the most perfect steak utilizing your Napoleon’ s greatest feature? Knowing how to grill the perfect steak using the infrared SIZZLE ZONE™ is as easy as 1, 2, 3, 4, 5. Season, sear, finish, rest, and serve. Recipes: Share…
I don’t know what makes it deluxe, but I grabbed all the cheese I could 🙂 #shorts RECIPES on my Discord: … source
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Brisket is overrated
Thanks for those great ideas man God bless you. Shout out from Dallas.
Under $30??? Package of Hot dogs for $1.50. Woohoo!!! I’m rich!!! 🤑
In Central California, we do tri tip as “Beef in a Barrel”. This is where you cook it hanging over the charcoal and wood in a steel drum, using stainless hooks and the lid. Cook it to temperature…about 140 and then wrap it in foil for about 20-30 minutes. Cut meat cross grain.
Total takes about 2 hours.
Chuck roast is $7.99 lb, tri tip 12.99-15.99 a lb, and beef cheeks .4.99 a lb while brisket $5.99 lb trimmed, $3.66 lb untrimmed in my area of Texas. I will stick with buying untrimmed brisket for smoking but will try beef cheeks soon.
I thought I heard wrong the 1st when he said white people seasoning 101….but caught it the second time yelling a huge loooool from Cali homie you got a new subscriber funny as hell. The food looks GOOD to me brotha
Alas, no HEB in Tyler, Texas we have to rely on either Walmat or Brookshires.
Great informative video; can’t wait to try! But why Kingsford match light?
Man, I ironically smoked my first tri tip today. It's really good. It had more of a steak flavor than a brisket feel but for $30 vs $65 for my last brisket it's nice. My favorite alternative though is the chuck roast by far.
Great advice and it's not that hard. Really enjoy your channel.
Why are you so color conscious? Food is food they are not labelled black or white or red or green.
Freaky meat? Be grateful it ,is food . .
Man I hate the effing ads
Interesting that it looks like to shredded the chuck eye and stew meat portions of the chuck but left the Denver steak whole. The long fibers in the Denver would be well suited to be sliced like a brisket.
Chuck has been my secret weapon in beef lately. On steak night, a good chuck roast turns into a lovely chuck eye for my partner who loves ribeye, and a Denver for me and some jerky out of the rest. But it also makes the best protein for stews (including chili and curry) or country style (gravy braised) steaks.
Who cares what cow cheek looks like, it is the most tender part of a cow that I ever enjoyed…and the most capable to take seasoning. You can bite through it and it will give itself willingly.
Before the plandemic I was getting untrimmed beef brisket for 99 cents a pound. I trimmed it up seasoned it and canned it all up.( Pressure canned ).
I love the "white people 101" comment!
Come on man, they are cuts of MEAT. People calling it protien is like nails on a chalkboard
10:40 lol I definitely had to run that back a couple of times to ensure I heard what I thought I heard.
Appreciated you showing different cuts of meats for the budget conscious families, just subscribed and looking forward to more videos 🙂
All so love the guitar in the background!
You are getting funnier! I like it.
"Once again white people 101" LMAO 🤣🤣🤣
What if you didn’t want to shred the chuck but wanted to slice it like brisket? How long would you wrap and cook it?
For everyone watching this…stop cooking tri tip like it's brisket. It's too lean, and doesnt have the connective tissue. It's meant to be cooked over oak until it hits 130 degrees, rested, sliced, and served with salsa medium rare at most.
Brisket is the cheapest cut. it used to be $1.99/Lb but is now $4.98 your ALTS, are running $12-$15 a Lb. difference is you have to buy 18Lb if you get a brisket ($90+) but only 3Lb with a roast ($45+).
Us Cali people prefer tritip over brisket
Is there a difference in quality/taste braising in the oven vs crockpot on low?
TEXAS!!!
I live in Montgomery. What Restuarant do you work/own?
Unfortunately, where I live, in Oklahoma, Chuck roasts are now around $45. Beef cheek is still right at $ 30 if you can find it, and Tri-tip is basically nonexistent. Thanks for the video.
Ive eaten bbq in past where the cook used just salt and pepper and damn was it good! South Texas
I guess beef cheek is about to get expensive too. That was nice while it lasted…