My 5 tips for grilling the perfect steak. 1. Allow the steak to come up to room temperature before cooking. This will help it cook more evenly. 2. Pat dry the outside to help with maximum crust formation. If your steak is wet, it will steam and won’t sear properly. 3. Grill over high, direct…
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More Mad Scientist BBQ: Instagram: Twitter: Facebook: WAGYU Beef Tallow: How to Smoke Brisket: WISIO: Get my personalized advice Check out my Wisio page: Use the code BBQ10 for 10% off (code valid until July 13th, 2021) Email donielle@madscientistbbq.com to get a quote for a consultation with Jeremy Order your leather apron here: Thermoworks affiliate…
WHILE IN WALMART A FEW WEEKS AGO, I CAME ACROSS THE EXPERT GRILL 22 INCH WEBER KETTLE. I INSPECTED THIS GRILL AND FOUND IT WAS SOMETHING I NEEDED TO DIG INTO MORE. I PURCHASED IT, BROUGHT IT HOME AND I DID THE UNBOXING. I DO A VERY DETAILED COMPARISON BETWEEN THE EXPERT GRILL SUPERIOR 22…
#ad In this video, I’ll take you through my whole process of smoking a brisket, including wrapping in Reynolds Kitchens® Butcher Paper. From start to finish, this is the playbook to achieve smoky, tender brisket every time. Smoking the brisket builds bark, renders fat, and adds flavor before wrapping in Reynolds Kitchens® Butcher Paper. With…
Step your bbq sauce game up a notch with a homemade peach bbq sauce recipe. A from scratch barbeque sauce recipe is easy to make and adds so much flavor to chicken, pork and fish. Let me quickly show you how to make a peach bbq sauce recipe you can use this weekend! Give this…
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do you use food-safe glove material due to the hot food/liquid? serious question lol
Great mentor!
Perfect training and explanation
He needs a beard net cause ugh
Good training very clear instructions and good tone id love to learn from this man
Joe Yim…. good to see you man.
Starting to like your videos straight to the point and great tips for me and your trainee gj pitmaster
🎉 Love you guys for this good team work
💪
You sound like a very good teacher/trainer, for teaching someone who's new. I worked in a smoke pit at a pretty large scale texas BBQ restaurant in MN, 2 six-feet smokers, and 1 thirty foot smoker. It took me a long time to fully understand working in that pit, I learned a lot. We had a pretty consistent and constant rotation going on the smokers, and ran them 24 hours a day, 6 1/2 days a week.
Knowledge sharing. Teamwork makes the dream work.