Jeremy Yoder, @MadScientistBBQ , and I wanted to come out and talk about the “drama” that seemed to be brewing in the Youtube world. It was blown way out of proportion, but we took the opportunity to have a conversation. Thanks Jeremy for reaching out so we can do this. Hope you all enjoy!
INSTAGRAM ACCOUNTS:
@knoxavebbq –
@mightyjoeyim –
Music by Liles Music – Purple Soda –
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both of you guys are awesome… #newschoolbbq
Was first in line at Franklin about 4 years ago like 345am then about 30 minutes later one staff member showed up and I could barely see him in back of restaurant through the glass he meticulously pulled out each brisket/beef rib wrapped in butcher paper from multiple giant electric warming boxes and would poor a scoop of liquid (beef tallow my guess) on it from a catering pan and then wrap it back up and put it back in warmer. Took him forever and no one else’s helped him. He was also the main guy who cut all portions once opened.
Drama in the Texas BBQ scene. Good work Joe! 👍👍
Thank you for this 😎
Jeremy and Joe, you two guys are great ambassadors to the new age bbq. Keep up the good work.❤
Just discovered your channel last night Joe and have been binge watching it. Great stuff. I’ve been a subscriber of Jeremy’s for a few years now. Couldn’t imagine him ever being involved in any drama and after watching your videos, I feel the same way about you. Either way, good to see you guys have a discussion and clear the air anyway.
I use paper anytime I use foil boat because we don't want aluminum touching our food
You guys are both awesome! Thanks for sharing your knowledge.
Just curious if either of you have tried, or know anyone who has tried, a hybrid of using a foil boat until done and then wrapping in butcher paper for a long rest. My thinking is that forming a crunchy bark with the boat and then using paper for the rest may soften it enough to meet in the middle between the two methods. Would love to hear your thoughts.
Two kings of YouTube BBQ at the same time, awesome.
I feel like that secret ingredient that Jeremy is talking about at the end is just garlic powder. I mean when do we not use garlic? Garlic is basic but never gets mention, just the S&P. And I mean that it doesn't get motioned because people tend to do it automatically.
Two outstanding BBQ guys, who handled themselves like gentlemen and share their knowledge. Much respect to you both. Thanks for being this way.
Respect to Yoder for watching the video and calling you up. Most people would just take offense and not want to address it. His BBQ videos are pretty cool do to experimenting and giving his opinion. Everyone doing BBQ videos are basically showing what they’ve done and what works for them. It’s all good knowledge whether it’s good or bad is up to us when we apply it.
are you releasing the full 2-hour conversation?
Great job, wish I thought of this. Its great to listen to all these guys.
Great vid, brother
I think you need to get "Randy Yoder" on for an interview soon!
Cool to see you were able to address the 5000 pound elephant in the room and get past it. Jeremy never claimed to be a professional chef, as he says, he's just trying things out to see what works. Guarantee that's where his broad appeal lies, cause at the end of the day, that's what we're all trying to do. Thanks for posting Joe!
Thank you Joe for this video. I did watch that video a few weeks ago and at the time I thought it was a slight slam on Jeremy. I'm so glad you guys cleared the air. I'm subscribed to both of you guys and I find your experience and knowledge very useful. I hope your channel continues to grow!
And….Ummmm……an…….uuuummmm……I couldn’t watch more then the first 4 mins.
I appreciate that you guys did this… but you know that now we can just invent beef in the interest of getting people on the channel, right? I heard Joe said Aaron Franklin puts MSG in his rub. Pass it on. 😛
Joe and Jeremy! You two rock, love the open conversation here! This is what BBQ family is all about, we are all here to support one another! Your two Canadian BBQ sisters, Maddie & Kiki!!
Yoder is the man!! 😎 keep putting out great content brother!! 🔥
Great conversation👍
Where's that leather apron? LOL
I support you 💯 percent Joe. You're my favorite BBQ guy on YouTube. I've learned alot watching your vids. I love your style. Respect to all the other guys. But you my favorite Brotha!👍🏿💯
Love the talk with @madscientistbbq Jeremy Yoder. I watched a video on Chuds BBQ and he said many people use seasoning salt for their salt in their rubs, so that they get the extra flavors and can say it’s just salt and pepper. Maybe something to try.
GREAT! Oh and great shirt!
Goog job. BBQ community is big enough for all of us.
Jeremy Yoder is a good dude and a fellow Kentucky native! Stand up guy that teaches the science behind BBQ!
Foil Boat + Butcher Paper =Big Moe Cason. Check it out on Academy website. Never tried but when meat comes down in price I’m gonna give it try😁👍👍
Great Job with interview!!
MJY, for some reason people today need drama, and if they do not get it, they make it. The drama club is always going to drive a wedge, ignore the reality tv loving, drama creating, fan boy, inflated sense of self worth asshats out there! #madscientist bbq, and Jeremy Yoder has never seemed like someone who is a drama seeking character. He seems like a genuine person. A rarity in this day and age.
Great discussion! Had to subscribe. Well done!
There are endless ways to do bbq. Just like everything in life, do what you enjoy and forget the rest. Thanks for the video.
Great interview Mighty Joe. I think we need more of these clearing the BBQ DRAMA segments. It exposes they things form the sources. Good stuff.
My BBQ game has improve thanks to Jeremy and thanks to you Joe,
It is a pleasure and fun to see you both in the same video,
Thanks for sharing your experience.
Greetings from Mexico.
Cheers!
Great stuff!
I'm gonna add msg to my brisket next time. Boom or bust! Risk-it for the brisket!
Great video! Mad bbq philosophy being dropped here!
On the topic of long hold times. Will a lower grade such as a choice handle a long 8-10 hour hold? Or will it dry out by that time?
Thank you both for making this happen! What a great way to model good communication and a healthy bbq community!
Great pod cast brother.. it all about experimenting and finding new ways of making it better. Thanks keep up the great videos
Two bright minds, former teachers following their passion and sharing their experiences. Thank you guys for teaching/taking us along the way.
Love the mindset!!!
That dude is a complete idiot. Wish he would drink some beef tallow (drinking beef tallow is Aaron Franklins secret) and go away.