Comments on: How to Turn BBQ Leftovers Into Awesome Tailgate Snacks

By: @CSmothersForge

@CSmothersForge — Thu, 20 Nov 2025 11:28:54 +0000

Have your tried smoked provolone for the provoleta? Would be a good US/Argen mix

By: @09proudvet

@09proudvet — Thu, 20 Nov 2025 11:28:54 +0000

Wildcats, born in Louisville lived there for 21 years and now have been in Texas for 22 years, so I like both teams but Kentucky when they play each other

By: @scottyh007

@scottyh007 — Thu, 20 Nov 2025 11:28:54 +0000

Cronulla Sutherland Sharks! 🇦🇺

By: @ronaldbell190

@ronaldbell190 — Thu, 20 Nov 2025 11:28:54 +0000

Oregon Ducks….Quack Quack!

By: @Deaco_DG

@Deaco_DG — Thu, 20 Nov 2025 11:28:54 +0000

1 minute in, 2 adds, 4:31 in, promo for your grill. Im done!! Bye

By: @BenFeldman-kz7gt

@BenFeldman-kz7gt — Thu, 20 Nov 2025 11:28:54 +0000

Jeremy,
As always, great content, but I can’t get used to you cooking on propane! You should have brought your drum smoker from Frank Cox – the perfect tailgate smoker! Keep the fine work! This is another season in which everyone gets schooled by Ohio St.!👍

By: @RVSquaredSteve

@RVSquaredSteve — Thu, 20 Nov 2025 11:28:54 +0000

Dude…I am SOOoo disappointed in you…FOR NOT INVOKING THE 5-SECOND RULE!!! That Twinkie woulda been a goner 'round these parts! Then again, I've had every disease already, so there's that…LOL.

By: @JoBu83

@JoBu83 — Thu, 20 Nov 2025 11:28:54 +0000

When smoking to freeze what temperature do you bring the meat to in terms of internal temp? And when reheating on the sous vide what temp and for how long are you reheating?

By: @ritchiegresswell327

@ritchiegresswell327 — Thu, 20 Nov 2025 11:28:54 +0000

So my favorite team USC!! I can only imagine your brisket is way better than I could ever make it as I use a pellet grill! With cooking pellets mesquite or hickory! But I make a blend with gorgonzola blue cheese and then cream cheese. Ive sometimes added smoked gouda. But its a process. with making the filling. Minced up brisket steak pork chops lamb chops left overs. Take your pick. All four if you have it!! Heat up mildly gorgonzola, blue cheese, cream cheese. Mix until throughly blended! Let chill. Heat up again till mildly loose. Mince up which ever protein that you smoked! Mix again. Let chill again. When you prepped the jalapeños whether you halfed them and deveined them or chopped tops off and get them ready to fill with filling you prepped that has been mildly warmed up. Fill the jalapeños with your filling. Put back into fridge to harden up again. Then wrap with bacon thin or thick but make sure its room temp bacon so it stretches so one piece wraps entire jalapeño. Now in the mixture you can season with what ever you see fit. I like meat church products. One tooth pick should do the trick with wrapping with bacon! Put back in smoker or oven. Heat till bacon is crispy and jalapeño is not soggy and has a crunch still and thats my ultimate Texas twinky jalapeño poppers! Let me know how you like it!!! But its been money where ever Ive served them. It just takes some love and care to make them!!

By: @YOUTUBEUNIVERSITYVa

@YOUTUBEUNIVERSITYVa — Thu, 20 Nov 2025 11:28:54 +0000

Like this comment if you think Jeremy should make a video cooking on a backyard smoker with a fan like me