I’ve had mine for 5 years now. Still working great, holds low and slow for hours and can heat up to 700 degrees plus if you need it

This idea changed the brisket game for me. Overnight BRINE the brisket in 1 cup Morton’s Tender quick. 12 oz molasses and enough water to dissolve & cover. Then follow your typical smoking process. Turns out AMAZING. And the smoke ring looks like a meaty bullseye.

Made corn on the cob today like this and man! What a difference! HUGE HELP! THe corn was delicious, fully cooked and next to nothing of silk or anything on the food part. I am very impressed. Thank you for sharing!

That wing was kicking your ass lol. (Jokes) great video and damn fine turkey!!!

A less invasive way to know the brats are cooked is to listen to them. As they come up to temp, the internal juices escape with whistling sound. An old-school way to cook them is to simmer them long and slow in a pot with beer and onions (some do this overnight for a lunchtime meal). By the time these are put on the grill, they're already mostly cooked. The grilling just adds flavor and char to the skin -- pretty much the same way that hot dogs are finished on the grill (as you point out, they're already fully cooked out of the package).

3.5 minutes in this video and I feel like the interview sucks. The interviewer asking "what's your definition of sauce'...what are the types of sauce." Let the man just cook and show his product

Can it be done before microwave? seems Boiling in water is better than a harsh microwave

Four minutes each results in overcooked mushy corn.

It also absorbs dishwater. Leaches out when you microwave it.

This family should be the Master of bbq hands down Rodney Scott is a legend and his father was his teacher so you no his father is the master of Bbq.

who else was waiting for him to take it 😂

What a great idea!

Mmmmmm

you use salt not bread

Meat can be placed to an ear too. I find that the I can sometime obtain a sensory sound.

Wanted to see tool compare to claws, honestly I have claws, unless do half or whole hog I don't need, once take bones out it falls apart in hands, but damn once take the rind off should charge people 😂🤣, looked like good cook👍

Stick it in Worcester for 4-6 days on the fridge. It is Wonderful!

BEST RIBS

Cooking pork butts with gas is for fire department fundraisers.

These have to be heavily modded to work right. Made an expanded metal grate to keep the charcoal off the bottom so it can draw. I also added a vent to the lid, and a gauge with actual temperature on it not warm, ideal, and hot. I may also make a vent on the bottom to control air intake.

NEVER TELL YOUR LEFTHAND WHAT YOUR RIGHTHAND IS DOING. SOMETHING ISNT MEANT TO BE MADE KNOWN FREELY.

IM A SOCALLED BLACKMAN WITH ( COLOURED ) ON MY BIRTHCERTICATE BORN AND RAISED IN SOUTH GA OF SHARECROPPERS ANCESTRY. THE TRADITIONAL WAY IS THE AMERICAN WAY!! USING A MOP IS IN FACT THE TRADITIONAL WAY OF BBQ-ING!!

This is your daily reminder to NEVER throw water on a grease fire. This has been a public service announcement

YUM!

You're NOT supposed to use paint brushes for food. They're made for PAINT 😂

Thank you! I just spent 20 minutes trying to find an answer to this question until I found your video. I have a previous version of this mug and microwaved it all the time. When it broke I replaced it with this one, only to see that warning. I was pretty bummed out because the only reason I bought it was to use in the microwave. I might try it VERY CAREFULLY to see if I can work with it.

Can we still use the sill for tea or has it lost nutrients in Microwave? Gotta learn a way where I don’t kill Nutrients

🤢

Bought a G2 Competitor about two years back. I paid for a custom build that should have taken 8 weeks and it took almost a year! The castors were not installed as I requested. The permanent water pan leaks into the firebox. Smoke escapes from one side of the cooking chamber. And the bends are not consistent. It cooks okay and temperature gets hard to maintain after 4 hours. Charcoal burns quicker than it should. Overall it produces tasty BBQ, but definitely not worth the 5K I paid! I would not recommend to anyone.

Too lazy to even stand up ?? I stopped watching

lol gotta make sure the judges wanna eat that box

This isn't BBQ...It's Mush...Yuck 👎

Amazing smoke ring!

I will try it tomorrow, thank you so much !, you have great instructions that we can understand.

Love it

They look yuck. Come to OZ and see real burgers, lol.

Great tip on marking the spit rod!

That is not real wood. That is plastic coated particleboard.

Dang great pro tip,shoot from the inside,just seen your vid an hr.to late.

Best way for turkey yet. Beats fried turkey IMHO.

wby the F would anyine want to destroy a great charcoal roasted porky pig? its criminal

Do you think the result would vary in you rested them longer?

So you've got a video, about a recipe, but you won't give the recipe, but instead are pimping your cookbook.

Kingstree SC represent 🙌

Why on earth have i never removed this.... I literally have gutted deer and also buy large cuts of ribeye and slice my own steaks. I literally just never thought sbout the silver skin on ribs.

I was there a few years back and I didn't particularly care about their pork, because the vinegar in the sauce was overpowering and it did not complement the flavor of the meat at all.

135 too high. I do it to 120, will go to 125 when resting.

Hog was used correctly as food for people.

Wow! This was soooo helpful! The person on the right is very well spoken and really knows his stuff! He said with ribs and chicken (smaller cooks/proteins) he will use a water pan but on larger cooks like brisket and pork butt he wont because their moisture content keeps the cooker environment humid enough. This is experience talking! I'm going to start using a water pan on my ribs and chicken. This is simply excellent!

Rodney has taken the business to a higher level, but his dad Rosie was the best.