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Welcome to Behind The Food TV (formerly Eat More Vegans Carnivore BBQ)! On this channel I document my journey to become a better cook. I travel to meet chefs and pitmasters at the top of their game – and somehow convince them to teach me the techniques that make their food special. I enjoy getting to know them, their families, and their communities – and I hope you enjoy it all just as much!
When I get home, I love to try these new techniques I’m learning – and I post those videos over on my new channel @EatMoreVegans along with my other BBQ experiments and tests – so if you’re looking for my BBQ cooking videos, they are all moving over there!
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Watch lots of my videos – seriously that’s the biggest thing you can do is be engaged!
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↓↓↓↓ More Links and 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 below ↓↓↓↓
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Welcome to the Secrets of the Masters video series from Behind The Food TV (formerly Eat More Vegans Carnivore BBQ)! In this series it’s my turn to learn. The best chefs and pitmasters in the world have agreed to teach me…..and you the secrets that make their food so good! You can watch the whole series here:
🔴 If you liked this video, you’re going to LOVE these!:
🎥 I got Schooled by Goldee’s BBQ – the #1 BBQ in Texas
🎥 I Got Schooled by The Best New BBQ Joint in Texas – Bar-A-BBQ
🎥 I Got SCHOOLED by the OG Texas Brisket Master Barrett Black
🎥 I Got Schooled by the Pastrami Master in NYC!
🎥 I got SCHOOLED by Bradley Robinson The Sausage Master @ChudsBBQ
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These are all products that I use myself in my back yard or kitchen – and the companies all support the channel in some important way. Many of them even offer you discounts – which I encourage you to take advantage of!
Rest assured that I would never endorse a product just for the money – if you see a link here it’s because I personally and professionally recommend the products. Please consider supporting the channel and the companies that support the channel by using the links and discounts below.
🌡 Save 10% on MEATER Bluetooth and WiFi Thermometers!
💰 No Coupon Needed – just use the link to save 10% Site-Wide!
🔥GrillGun and Su-V Gun from GrillBlazer:
💰 Use discount code EMV10 to get 10% off any order!
🔧 Grilling Accessories from SmokeWare:
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🍖 Meat N’ Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb:
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* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!).
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Amazing video! The American dream alive and well is so accurate! Great stuff!
We are coming
Born in 76. Same o
London Kentucky f. U cks. With y’all
First time watching your channel. awesome video!!!!
I'm from Owensboro. Those beans killed me. We'll be down to judge it in a few weeks lol
There breakfast sandwiches and doughnuts were dang delicious! Proud to be from Breathitt county!
Thats ny cousin Shawn!!!
Worked in Jackson and stayed in Slade about 5 mins from Thatcher BBQ. Ate there on the weekend very good food.
That was an awesome video Al. Really enjoying these long form programs. Nicely produced, almost professional feeling. Learning about cooking and culture from different regions is pretty damn cool. Thanks!
Fantastic video, always love watching your BBQ, keep up the great work 🔥👍🔥👍🔥👍🔥
Looks like Bidenomics is working🤦🏻♂🤦🏻♂🤦🏻♂🤦🏻♂
Great hair Shipley. Keep up the videos.
Where in Eastern Kentucky? My Mom's people are from Jackson,Ky
Great content, well done presentation. I really enjoyed!!
Beautiful country. Shawn and Crystal made it work with a lot of dedication and ingenuity. Wish I could find an extra 3 days on my road trip next month to visit,
Im liking the soft bark on the briskets.
And I got schooled by a coal’s miners daughter in the 80’s.
🐐
Great food and great people 💪❤
Ale8 is sold at Ingles if youre looking for it. Original and cherry. Both are good.
Also, in the South if someone tells you they'll teach you an old family recipe that they've never told anyone else….. they really like you.
Man I love this series. Can't wait for the next one. Keep it up Al!
Sum good ol boys from Kentucky
I never trim my brisket or pork butt before smoking except the deckle because it won't render.
I trim out fat after it's done because fat is flavor.
It takes the same amount, if not less time because of the rendering.
I also coat the brisket with lard before smoking it.
Never a complaint on my brisket either.
I like the chicken trim idea, though .
What an amazing story. I wish these guys much success.
That was amazing, guys!
Guess what…there's beans in chili. You know why? Because I like beans in my chili…and that's all that matters. 💁
I never thought about this before
I have wanted to visit Kentucky for a long time. This place will be going on my list of things to do for sure.
What's not to love!!