Why Does My BBQ Never Taste Like Restaurant BBQ?

Byamazingfoodstv


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41 Comments

  4. Probably the biggest factor is the fact they do it EVERYDAY. Repetition, you at most do it once a week or month, maybe once every few months (for most people)
    Can't mess up something you do E V E R Y day.

    I smoke bacon every 2 months and its taken me a few months of trial an error to dial it down to a tee.
    These people do more batches in a week than ill do in my life lol

  6. Considering how inconsistent bbq is from restaurant to restaurant I don’t think that is the target. There are so many times I’ve had botched ribs or brisket or Dino ribs or flavorless pulled pork at bbq joints. I prefer to concentrate on just trying to make the best, juciest, and most consistent bbq I can.

  9. Love the channel Jeremy. We don't have a big offset smoker, but we did get a pellet smoker and through your advice, tricks and tips have done some great proteins.. Brisket, Standing rib roast and this Thanksgiving I'd like to do a Turkey.

  10. hey man, i love your videos and tips! the last time i did a brisket it was super tender but almost like grainy or gritty, but it wasnt dry , every slice( after resting ) was still moist..the texture was just off..any tips for what i did wrong, side not when i sliced it wanted to crumble not slice, smoked at 240-260 till 175 then wrapped and took it at 300 till 205 and probe tender

  12. Fortunately for me (at least as far as this video is concerned) I live in NJ and my bbq is 1000x better than anything I can get anywhere near me. Now is I lived in more bbq enlightened parts of the country, I may have a different perspective.

  28. I never eat from any of the half dozen BBQ joints near me. They're all the same. The portions are small but expensive, there's hardly any smoke flavor, and the quality of the food sucks. Even during the busy times at lunch and dinner, all of the Q is dry, rough and chewy and obviously has been held for hours and it has to be doused in sauce to keep it from sucking the moisture out of your mouth.
    I bought the small Traeger and a smoke tube. I always smoke at the lower temps to maximize smoke in the early cooking before bumping it up later. I get smoke rings routinely, noticeable smokiness that's far more than this Q joints, and the meat is fresh, moist and tender. Plus, there's minimal babysitting time for the smoker (plus a barrel smoker is verboten in my condo.

  30. I find that way too often I'm disappointed by the restaurants. Most of the time I'm just disappointed that I paid that much for something that doesn't really taste any better than what I can make at home. At least once I ended up with some brisket that was so overcooked that I had to slather it in sauce to make it edible, and I didn't have enough sauce. I usually eat my brisket without sauce at all or with very little sauce.

  34. I made my own "cambro" for homebrewing, but it works great for holding smoked things for long time periods. I just made a box out of 2" thick foam insulation board, the blue stuff, and lined it with a couple layers of foil-faced bubble wrap. I put a turkey and a big chuck roast in there right off the smoker. After an hour or so temperature was 155; six hours later 150. I make sure that the lid has a good seal, and I throw a couple of moving blankets over it. Hint; there are glues that stick to styrofoam, and to hold things in place while the glue sets, assemble everything with toothpicks as dowels!!! Duct tape all the seams inside and out.

  35. You've got all these "Why does my xxxxx never taste like a restaurant?" questions as your titles. You know what? After hanging around this joint for a while, and playing around with things for a couple of decades, you're absolutely right. In most cases, MINE IS BETTER NOW!! Thanks, muchly appreciate all the effort that goes into these! I always learn something. Although the incentive to go out to eat has dwindled significantly!!!!!

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