I never use wet wood it throws off dirty smoke. I always use dry smoking chips they don't burn quick at all

Hey just a quick question, is the tri-tip also known as a "Coulotte" ?? I am a butcher for a supermarket, there has been many disagreements on this subject, but is it the same cap that comes off the top butt?

DO NOT trim tri tip. That is how you do it tho sir but not recommended.

So so so so helpful. Clear and easy instructions to follow. ❤

Peelpaddle should be well rubbed with flour that will prevent the wet pizzza from sticking….slides right off!

What grill/bbq is that sir?

Good !!! Go to the channel to see how we Asians cut meat

Ignition starter doesn’t light grill

Made this recipe quite a few times already. Its so versitile and adds a ton of flavor. Great for pulled pork, rotisserie chicken and ribs... lip smacking sweet heat with a zing!

Not so much gold, but more the color of baby poop. Omit the mustard on your next try, and add a lot for venegar. And don't forget crushed red pepper. Bon appetit.

If you look at the briquettes-in this video, they are not modern ones, they are the old original pillow shaped ones. These weigh 28 grams or one ounce and burn slow due to their shape. They were on 20# bags. NO LONGER. New briquettes weigh 20% less per, and are pressed into a convoluted hi-surface shape to burn up faster. The bag now contains 16.7# but the same number of briquettes. The result id a 45 minute burn with less heat. With today’s briquettes, you need 20% more briquettes and 20%more time. Each briquette used to deliver about 25F, so 24 of them would produce 600F, and by the open cooking method you lose nearly half to the outdoors. Now, you get 20F per coal and a shape that makes them Burn faster. To form this shape, they need to use more binder. You will notice this with the extra ash. Need less to say, I am furious with the beancounters and marketing men that changed the briquettes to charge the same price for considerably less heat. Kingsford and Royal Oak both did this. To get the correct burn, now you will need 14 under and 20 on top. Do not let them touch one another or they will burn up even faster. This I know. Had to completely re-jig all my DO recipes because of the new and improved charcoal briquettes.

What about chicken wings?

Great idea to use Dutch oven. However, you overcooked that decadent piece of beef. 118-120 degrees max is ideal.

That was the most trimmed, untrimmed piece of tri-tip I've ever seen! Seen! So, my question is do you want to remove all of that silver skin from an already trimmed tri-tip?

You should be using a steel seasoned pizza pan

No cooking temp?????

👍❤️

Can you use Coke instead of beer?

PEANUT OIL. LOL..yes this is an old post with a new comment. Peanut oil will not go rancid plus it has a high smoke point so I"m not burning my oil when I'm cooking. I use peanut oil for my seasoning. Doesn't leave a flavor plus its safe for those who have a peanut allergy.

Very helpful video

Not sure I will try this but the oval dutch oven interested me however I dont find it listed at Cabella’s or anywhere else

Non è pizza questa !

That is great I learn a lot

You are absolutely fun to watch. Easy I took notes. I'm a great cook but I like all the steps you took. Brining flavored butter veggies in the cavity good job Rosalie

The Kettle Pizza is high tech??? LOL Yeah right. You to be kidding me. You don't know the definition of high tech.

I appreciate this video! thanks. But what’s with the unnecessary calculations? multiply by two then divide by two??

I have a very fudgy brownie recipe and I would like to increase the flour and butter content in it to make it more cakey and less chocolatey too :(, PLease Help. Thank you

Do you a video on how to add an ingredient to the whole recipe? I would have to multiply the weight by the ingredient right ? (0.25% max use level) so I would do (total weight)500g x 0.25%= 125g I would need to use 125g of one ingredient to this whole recipe. Is this right or wrong please correct me or send link to video that explains this

Anyone used redwood planks before?

Just made it Love it thanks so much for sharing stay blessed

Thank you, this looks amazing! When you say Repeat the process for several days, do you mean add all grapes Again for 3 days doing All you showed for maybe 6 days total since "repeating the process" ? Is it not ready for use for 5-6 days?

can you use this s. starter once ready for use to make a bread with coconut flour, almond flour sprouted oat flour, 1 egg, little milk, maybe little water.. (new to bread making but roommate use these ingredients to make bread using yeast you get at grocery store, not sourdough starter, but I love sourdough)....? Any tips for how to make a bread as described with your sourdough starter? (id prob like to omit milk if possible)

I wonder how bacon grease, in place of oil, wood work?

I need to ‘up’ my burger game and I think this will do the trick. Thanks Gary. 6:37

Easy peezy however u can't hear ur voice to much turn down d bongo music

Rubs are very easy to make. I have been making them for years. I never make them exactly the same from time to time but they have the same flavor profile. I use brown sugar and salt in about equal amounts, Paprika, garlic powder, onion powder, ground pepper, chilli powder. A smidge if this and a smidge of that. Most of my rub is brown sugar and salt.

Make sure to wear a respirator when doing this. It is not good to breathe in rust particles.

Hi there, I'm on day two and it's looking good. Thank you for this. My question is: on day 3 when you pour half of the starter out, what do you do with the other half?

What about cooking frozen pizzas?

Good stuff. Thanks for sharing.

Thank you for this video! As a New Englander, it is pronounced “woo-sha-steer” sauce. Blame the English.

Straight forward no messing about thank you!!

Where did you get that sun sculpture in the background? My wife used to know a man in Idaho who carved wooden ones just like the one I see in your video.

Private chicken Kiev

Use honey instead of sugar. Use turmeric, mustard seed powder and chili powder You're welcome(:

Knife is actually pretty dull, I could give him a quick lesson on sharpening a knife razor sharp makes a big difference.

I wondering if instead of straying it you could blend it

Flipping often reduces thickness of the the well done layer under the crust. By flipping often, you give each side an opportunity to cool ever so often, focusing the high heat on the outermost layer.