Blues and B-B-Q, someone might mistake Hector for a Yank🤣 But hey, maybe he self identifies as a Yank and that would be just fine around these parts. Pronouns: Smoke Daddy/Brisket whisperer👍
@acemajik785921 күн бұрын
Hi.what is the best temperature for dry aging beef what °c?
@ThruTheWire229 күн бұрын
What u do with the fat trimmings give it to the dog?
@ronbegnaud8520Ай бұрын
I had the original Anova Sous Vide cooker and after 10 years it finally quit working. Just ordered the Precision Pro. 50% off at Anova (199) plus a june father's day coupon for an additional 20% off took it down to $160. Anxious to get it in. The original was a workhorse that I prepared countless great meals in.
@mer2705Ай бұрын
I got a Primo XL Oval 400 about a month ago. Still haven't fired it up with my work schedule. Plan on breaking it in over the 4th of July. I'm really impressed with the construction
@HectorsSmokeHouseАй бұрын
Just passed on my Primo XL to my son, he is very very happy. It's now 10 years old and still looks great 😀
@gerrywetzel4699Ай бұрын
We're in the end times read the Bible. You let Russia take Ukraine they'll want half of Europe like putin wants
@jeremyinthebayАй бұрын
Out of curiosity, why do you separate them? I grew up in Texas where we smoke the entire packer brisket, but I know different regions have myriad preparation styles for their meats.
@HectorsSmokeHouseАй бұрын
Jeremy, mainly done for Competition BBQ, cooks quicker, presents better. Also can do this for pastrami if you don't want the fat. 9 times out of 10 I cook full packers.
@nycexcluАй бұрын
Have you trimmed some of the fat or you have kept everything? Thanks
@HectorsSmokeHouseАй бұрын
Typically I do not trim the fat. I do normally double grind and mix through, after the first grind, to ensure the fat is evenly distributed
@241ericАй бұрын
How would the cooking times differ if you wanted to cook both the point and flat?
@charlesroberts39102 ай бұрын
What are beggars are they the same as burgers
@otrmelo80642 ай бұрын
Doesnt the shelf fully comes outn
@hermundtorkildsen63222 ай бұрын
Hi, and thank you for great content. Your video, among others, were the reason I decided to purchase a dx-500 premium s. I really wonder if you monitored the humidity in your chamber at different settings? My dx-500 do not respond well. For example now I have the setting at 65%, but the rh averages at about 77%. How does your chamber respond? Kind of worried. :)
@pamelasloan16642 ай бұрын
Made some today for my attempt at a Classic Ruben was very tasty I have also made it with the thousand island it was nice but not as nice as the Russian dressing
@BrodyYYC2 ай бұрын
The Pro is so loud! I wish I knew before I bought it.
@pollyester66392 ай бұрын
Very informative and useful as moving from gas to charcoal. Gotta to say though, I struggled to concentrate as fascinated by your blend of accents. Would I be right in thinking there’s a bit if north east, Humber and Yorkshire and a smattering of Aussie
@HectorsSmokeHouse2 ай бұрын
Very good guess. I grew up in Hull, moved to Lancashire when I was mid 30's and have been in Australia for the past 20 years. So pretty spot on 😀😀
@WayneTheSeine2 ай бұрын
Can I be your dog? Man, have I been doing it so wrong. I have been loping off what I thought was the point but was taking a lot of the flat as well. I did not realize you have to actually filet it away from the flat. Thank you for the great tutorial. I subbed.
Interesting vid. I'll look at my weber with renewed contempt. BTW, wot you got there is a damper, a dampener just makes something wet.
@XxMarosyxX4 ай бұрын
Marosy’s NJ Sloppy Joe (Triple Deck Sandwich)….. Three slices of rye bread, sliced deli Turkey (Thumman’s is best), pastrami, coleslaw (NY style)and Russian dressing all stacked up on the sandwich. Have extra Russian dressing on the side…
@user-sk1od7kt8k4 ай бұрын
I purchased a Hub II grill and there is a problem with the rotisserie. It pauses about 2 seconds in the same location on every rotation and then continues. This might not sound like much of an issue but it causes whatever I am cooking to overcook or burn in the area that faces the fire when it pauses. I contacted Everdure via email and they responded via email and promised to repair it. Six months have passed and they have not sent a tech to repair it. They stopped responding to my emails. Don't bother calling the customer service number. They don't answer and never return a call.
@Joe-fj9kw5bg1v4 ай бұрын
I don't understand would a dry cure be with out maple syrup and bourbon and no bag? I did a dry cure I thought I did it right was brown sugar and curing salt and kosher salt and I left it on a rack with out a bag in the refrigerator jesting wondering.
@Joe-fj9kw5bg1v4 ай бұрын
I heard the curing salt nitrite would be about 1 teaspoon per 5 pounds
@Downwiththeking_554 ай бұрын
How do you feel about your smoker 7 yrs later. Thinking about getting one.
@HectorsSmokeHouse4 ай бұрын
Still my 'go to' smoker. Used it at the weekend for pulled pork. I have over 10 BBQs but still use this for all my low and slow. It was and is a brilliant investment.
@johnkern434 ай бұрын
It's amazing. Our ancestors were forced to eat this because they had no refrigeration. We eat this because there is no other way to replicate those wonder flavors. Thanks great, great, great, you know who. And thank you for keeping these flavors alive, John.
@user-ek2nk2nc4u4 ай бұрын
maybe a finely chopped pickled jalapeno
@dovellbonnett26585 ай бұрын
Do you do the fat trim when the brisket is at room temp or refrigerated?
@DeansBeerReviews5 ай бұрын
I'm going to give this a go Nice video 👍
@victoriamstissianno75536 ай бұрын
No real deli ever uses Siracha no one ever does so wrong real Russian dressing
@houlester6 ай бұрын
That looks far better than any Texas brisket I've seen. Great job!
@deangustafson75336 ай бұрын
Good review!
@bitter-bit6 ай бұрын
I just had the worst brisket of my life with skin and fat and rubbery bits all over it. Tried to covering the restaurant and they said it was supposed to be done that way. Rubbish.
@MrFuchew6 ай бұрын
Followed your steps ended up with shit
@kohls3506 ай бұрын
I think they say to make the front two legs a little higher than the back two legs, so the unit tilts back slightly, to help against freezing.
@coreycrawford87346 ай бұрын
FYI. Jack Daniels is not bourbon. It's Tennessee whiskey.
@troycrawford9647 ай бұрын
You are feeding your dog bits of Wagyu beef? Your mutt is eating better than 99% of the humans in this world.
@davidreso.saquilayan12807 ай бұрын
what is the ingredient?
@strictlyquality7 ай бұрын
Wow, awesome review, thanks for taking the time to do this. I have both of the other sous vide devices, the 750watt and the 800watt Anovas so now I will purchase the Pro version especially since it is 50% off for Christmas 2023. Absolutely Great Video, I am a new subscriber.
@kennethpierce73047 ай бұрын
MUSIC IS TOO MUCH AND TOO LOUD !!
@Texas84007 ай бұрын
Having an instant read or a temperature probe of your own would have allowed a verification of each units accuracy as well as the speed to heat. Assuming the units stopping at 150 leaves a lot off the table considering that you did all the leg work to set the units up with good visuals.
@ryanr62407 ай бұрын
Seems like it would keep on cooking too much wrapped in foil and placing in a cooler?
@ahmedhassan43568 ай бұрын
first tanx for the video a really really good experience, , 2nd plez. can you tell me an advice on smoker that can be fit on medium size food truck used outside the car , it will be used to cook cow cheeks low and slow for streetfood tacos
@tonyb838 ай бұрын
Help needed please - After you took the meat out of the smoker, between time stamps -3:08 and -3:03, you say .... I "cooked" it with the fat side down for half the "cook" a then turned it over to finish the "cook"..... Then at the end you cooked it again by frying it. Being a novice smoker cooking it twice like that has confused me. Please clarify for me. Thanks Tony
@HectorsSmokeHouse8 ай бұрын
Hi Tony once the pork has come off the smoker at the right temperature you can slice it and eat it. However, as I'm making bacon the extra steps of slicing and frying in the bacons own fat, makes it even more tastier. If you then fry it until it starts to get crispy, lifts the bacon to another level.
@mohamadrezaghamkhar73228 ай бұрын
Hi, why your old machine has water tank and new one doesn’t?! Can you tell me more about water tank function on old model and how new one make it without water tank?!
@franksargent718 ай бұрын
Was your diffuser completely closed? Why didn’t you at least leave the door open? Wings looked great BTW!
@PhilipLemoine8 ай бұрын
Great review! Thanks for sharing!
@markbennett12378 ай бұрын
I have a Kamado Joe. It's great for slow cooking, but you do have to babysit it to keep the temperature from drifting. It can be challenging to keep the temperature low. You only have to open the air valves just a sliver to keep it at 220 degrees. I cook brisket all night long and there is still a lot of leftover good charcoal after all that time. Mid way through a cook, I would like to be able to add wood chunks to make more smoke, but you cannot do that while the indirect cooking shield is in place (at least on mine). The Komodo is great at grilling/searing steak at high temperatures.
@ps87_9 ай бұрын
Hi buddy! Thanks for your videos! Can i ask u how is DryAger working after time? I’m thinking about buying one…. Thanks in advance!