Comments on: BBQ Film Breakdown: Not Another Cooking Show Is Legit! | Knox Ave BBQ

By: @NSXavier997

@NSXavier997 — Wed, 16 Oct 2024 11:29:47 +0000

I've found that with the briskets I nerd out about and obsess over every little detail always turns out mediocre…. whereas the briskets that I just kind of wing always turn out way better.

By: @Patriotsfan12345

@Patriotsfan12345 — Wed, 16 Oct 2024 11:29:47 +0000

Fall is not too far away. Need a good breakfast tailgate recipe. Ultimate porchetta is my new go to tailgate sandwich.

By: @Nameless-x9r

@Nameless-x9r — Wed, 16 Oct 2024 11:29:47 +0000

What gazebo do you have covering the primitive pit?

By: @BenFeldman-kz7gt

@BenFeldman-kz7gt — Wed, 16 Oct 2024 11:29:47 +0000

Joe,
Great video! So interesting how much there is to learn from one pit master analyzing another cook.
Keep up the great content!👍

By: @narbekalantarians6269

@narbekalantarians6269 — Wed, 16 Oct 2024 11:29:47 +0000

I remember this video. He did a really good job. His channel is great.

By: @SuperPfeif

@SuperPfeif — Wed, 16 Oct 2024 11:29:47 +0000

Awesome

By: @CodyNutter-c4l

@CodyNutter-c4l — Wed, 16 Oct 2024 11:29:47 +0000

Joe, I love these BBQ film "breakdowns." Ive been backyard bbqing for a little over 2 years now and your channel has quickly become my favorite. Thank you sir for all the effort you put into your work and these vids!

By: @Trinifood

@Trinifood — Wed, 16 Oct 2024 11:29:47 +0000

Useful advice about not being dependent on thermometers.

By: @commishg

@commishg — Wed, 16 Oct 2024 11:29:47 +0000

Thank you for taking your football coaching skills in breaking down game film and applying them to analyzing BBQ videos. I think you have hit on a great concept that is even more educational than videos of your own cooks. He did a great job of cooking this brisket in a ceramic grill, which by nature is easy to overheat. I appreciate both of you for emphasizing the importance of the controlled rest, an important finishing step that cannot be overemphasized. The only thing he did that I would not recommend is pre-slicing the entire brisket. Oxidation is public enemy number one for brisket, and that is why it is preferable to wait and slice it just before it is eaten, just like the top BBQ joints do.

By: @bierbrauer11

@bierbrauer11 — Wed, 16 Oct 2024 11:29:47 +0000

Starting to watch more of your content after seeing you over on the Chuds channel, good stuff!!