Oggi parlo dei tre tipi di barbecue a carbonella più comuni in commercio. Se stai pensando di prendere il tuo primo barbecue e non sai quale scegliere qui spiego quali sono le caratteristiche, vantaggi e svantaggi dei barbecue più venduti. source
Join Chef Dad as he demonstrates the art of smoking on the Weber kettle! For those who worry about “dirty smoke,” this short will show you how a properly set-up kettle can move smoke efficiently, ensuring your meal turns out amazing every time. Get ready to elevate your BBQ game! **Mastering the Weber Kettle** 1….
#ad Can this 6-burner grill really handle a backyard feast? The Sophia & William 6-Burner Propane Gas BBQ Grill is built for big cooking days. It has a grill-and-griddle combo grate, so you can sear burgers and steaks on one side or flip it over for pancakes, veggies, or stir-fry. With 740 square inches of…
‼️Gutes Fleisch, Schweinefilet vom Duroc, Prime Bacon und mehr bekommt Ihr bei: Mit dem Gutscheincode 030BBQ bekommt Ihr 10 % Rabatt auf Eure Bestellung. Hoppelpoppel, welch ein Name für das Resteessen, da kriegt man doch gleich jute Laune. In unserem Fall machen wir heute die Prämiumversion. Super lecker, einfach mal probieren. Viel Spaß ! Dieses…
For 15% off your first order Smoke This Pork Butt Now! – Join me in this mouthwatering journey as I share my secrets to perfectly smoked pork butt. From selecting the juiciest cuts to seasoning and slow smoking, I’ll guide you through every step to achieve tender, flavorful perfection. Elevate your BBQ game with this…
You must be logged in to post a comment.
Wow Matt you actually did it!!! This is going to be absolutely insanely delicious packed with tons of flavors!!!! Got to try this with tacos. Get some shrimp smoke up the shrimp then use this a5 brisket and make some surf& turf tacos with a grilled guacamole with grilled garlic and fire roasted tomatoes in the guacamole.
Looks amazing. I’ll have to try some Wagyu…
That looks old and grey not very appealing
Whenever I cook a brisket of the Wagu grade, I lower my target internal temps by ten degrees. It saves the fine fats in the muscle. Because they’re fine, they render further at normal temps.
I love The Butcher Shoppe! I go there whenever I want a great high end cut of meat. I’ve been contemplating trying a Wagyu brisket. I think I’ll stop by this weekend.
Matt – my question is, what's the best way to duplicate this cook the day before and then bring back to eating temperature the next day? I need to cook this for a Thanksgiving day meal at noon without having to cook it overnight. I'm in Minnesota, so it's going to be real cold by then in Minnesota and I don't want to be up all night cooking. I also have to transport it an hour to the dinner location. I have a Cambro to transport it, but my main question is can I reheat it somehow and not lose any quality. Thanks for all your videos!
Saw the unedited image on facebook with the 8/2023 use by date – was that frozen? Look absolutely amazing though!
Which Treager are you using? I am looking to upgrade.
Orca coolers are made in the USA for those of us that still care. Yeti moved production to China but the price up. With Yeti get the trendy brand name to show off on your social medias. AND you get to tell everyone you have a Yeti, kinda like how vegans are sure to tell everyone they're vegan.
I just subscribed to your channel after trying one of your seasonings that I found at my local H-E-B. I was blown away with the flavor profile. You can’t even keep this a secret.😮😮😮😮😮😮
I dry brined a brisket for about 36 hours for the first time before seasoning and smoking it. Amazingly tender.
$15 a lbs!! i paid $25 a lbs today in California is a BS select steak!
Why is that meat so dark in color? Just wondering?
I like using the Yeti bag for my resting. I am able to push all the air out when i zip it up and it holds temp a long time that way
another infomercial
Matt thank you so much for sharing, not just this video; but all of them. The many tips and how-to's –they feel like secrets. I feel guilty cuz everyone loves my cooks, but it's cuz of you and others I watch, that I learn so much. Definitely grateful for you sharing the secrets!
Damn this video is a week too late for my 1/4 cow brisket I did. Wish I would have done this method on my 5lb brisket I got from it
$47 for that much wagyu???? How the fug?
I saw the BBQ Pit Master episode and what happened was you got screwed on a stall that lasted forever, so you had to foil wrap early to get past that, and basically ran out of time for a proper rest!
Kevin is a great guy. Heard about him from Malcom Reed. Don't sleep on those massive, skin on turkey breast either! Matt… that is a great idea for a turkey cook video before T'Giving.
Simply just amazing
Best piece of meat money you can buy and you go and cook it on a pellet grill madness still look good but my God
Another smart move: putting the flat on the upper rack. I've found that smaller briskets generally do better up there, a little farther from the heat source.
Love 💕
bro I can't do the flies come on prep indoors
that would be like $180 in aus
I cook my Briskets the same way except I use 1/2 a can of Coke when wrapping, awesome ever time.
Dam just realized you are around an hour from my front door…lol Gotta love Central Texas. I am a few minutes out of Waco. Will have to make the trip
No leftovers – Thanks Matt – Cheers!
What’s your reason for top rack cook? More smoke or faster cook or personal preference if you don’t mind me asking?
Wait, only $48 for that?!
Wth is A9? Lol
Love the video Matt! Quick Question: why wouldn't you put a drip pan under the Brisket (on the bottom grate) from the start? Just curious if there is a reason for not catching all of those drippings?
Quality control approved by the fly at 4:15 😂 you need a patio screen my man
Using a Trager is cheating in my opinion, it's simply an electric outdoor over and they are very expensive.
I just went to the website. There's really nothing to sell? And they have no brisket flat
I add in a can of beef consommé into the foil boat when just cooking a flat! Learned that from a touring comp chef
I remove the Flat from the Point. The point is usually twice the thickness and avoids over cooking the flat. When done I cut it all up and bag it in 1 gallon zip locks overnight and then food saver the next day when fat is solid. Date it and put it in the freezer. I just took a package out and I'm cooking some tonight. Its thawed and I'll start with that in the pan to get some fats going and then remove the meat and cover in a bowl – throw in some onions and then mushrooms and garlic. When that is done I'll add the meat back and some more black pepper and salt if needed with a little butter. Have that over rice or mash potatoes with a side of vegetables. Super easy and excellent! 🤙