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An Expert Butcher Discovers Rare KBBQ Pork Cuts — Brent Meats World
Brent Young heads to Don Don, a Korean barbecue spot in NYC specializing in pork. Brent gets his hands dirty with chef Sungchul Shim and his team, learning about the Korean style of pig butchery and the restaurant’s extensive dry-aging program. At the table, Brent starts with the banchan (side dishes), showcasing the blood sausage…
Avoid Winter MISTAKES… Cold Weather Kamado Grilling & Smoking Tips!
How To Keep Your Kamado SAFE In Winter! Today I will show you how to overcome common winter and cold weather Kamado issues like a frozen shut dome or vent cap as well as tweaks to starting up and shutting down your Kamado in the cold winter weather that will help keep your Kamado safe…
BBQ Brisket Burnt Ends | TruBBQtv
Burnt ends! Everyone loves burnt ends and in this video I show you how I BBQ my beef brisket burnt ends. Barbecue pit used: 22.5″ Weber Smokey Mountain: (affiliate) Rapala 7-1/2″ Soft Grip Fillet Knife: (affiliate) Please subscribe and join the Tru-BBQ Nation! Instagram: Facebook: Twitter: For more tips, tricks, and recipes or for catering…
SPICY Grilled Chicken #shorts
Spicy grilled spatchcocked chicken. Using the new spicy rub from @meadowcreekbarbecue . I like to cook these at 375, indirect, … source
