@mikedavis1137 I've never tried that, but I'd be willing to try. I would suggest smoking it first and then deep frying it to finish. Now I do chicken wings like that every Thursday and they come out fantastic.

@@damonsrealtexasbbq awesome thank you

@@LeftLaneLorell I personally just dry rub my ribs, spritz them with Apple Cider, and when I wrap, all I put in the foil with them is about half a cup of Apple Cider.

@@damonsrealtexasbbq thanks Pitmaster for how long about an hour? How can you tell if there not too done while they are wrapped. I make that mistake thinking there flexible enough to slice and end up too soft.

@@LeftLaneLorell i smoke unwrapped for 3 hours and then wrap for an hour to an hour and a half. About 45 minutes into the wrap, unwrap them and use your fingers as if they were teeth. Use your fingers to squeeze the meat like taking a bite. Your fingers will tell you if they are ready or need more time.

@@damonsrealtexasbbq thanks from San Antonio! I gotta come your way and get some of that BBQ!!!

@@LeftLaneLorell I appreciate you following us. Feel free to shoot me an email if you have any questions... [email protected]

@@masaleov I've never tried it, but I net it would be great. I love lamb.

@derrick3636 Fancierstudio Heat press Digital Heat Press 15 x 15 Sublimation Heat Press Rhinestone Heat Press T-Shirt Heat Press 15x15 B/BLK a.co/d/236cnQT

@@damonsrealtexasbbq Thank you so much! Your videos are so helpful!!

You can purchase them from reospice.com . The same place that I get the seasoning from.

@michaeldominiquez7253 www.webstaurantstore.com/choice-20-lb-blue-heavy-duty-plastic-ice-bag-case/130IC20BL500.html

I'm always willing to teach someone who is willing to learn. If you are serious about coming and learning, let me know. You can never be over prepared for what you are about to step into.

@re7206 I apologize. I miss spoke. My Weston is called a Pro Series, not Commercial. It has a 2 horsepower motor. Thank you so much for following and watching my videos. If you ever have a question, feel free to email me at [email protected] . If you email me, I'll give you my personal cell number so you can call if you ever need anything. My goal is to pass this art form to as many people as I can so that it never goes away. I want bbq to live forever. I hope to put out some more videos soon, so stay tuned. Thank you once again.

@re7206 I use a Weston #32 Commercial Grinder. The reason I went with it is because when I was reading the reviews, I saw a butcher had left one and in it he said that he had owned his for 5 years and that he used it everyday and it had never failed him. Well, if it's good enough for a butcher, it's good enough for me. I have never had any issues with it. You can find them at waltons.com

@JBsBBQ yes sir. Pretty much the same.

@@stilered thank you so much. I'm glad my video helped you. That's awesome to hear.

@@grimreaper4015 you're welcome. I really hope it helps.

@@MikeBonesBBQ I put them straight into the warmer. The warmer is set to 145°, not much warmer than the pit room where I cook them, lol. I've tried both ways and have never noticed a difference at all.

@@damonsrealtexasbbq awesome! Thanks, Brandon for your quick reply

@luisgalvan5625 Thank you, sir. I really appreciate it. I feel like I'm rambling sometimes and that I left a lot of information out that I think of after we are done filming. Thank you for watching and keep smoking.

Not rambling this has been the most honest information I've seen on KZfaq Not too many people say what needs to be heard, I completely understand what you mean. Where is your restaurant I would love to swing by when I get some vacation time.

@@luisgalvan5625 Wharton, TX. About 45 minutes south of Houston on Hwy 59.

I know the area I'm out of Corpus I will definitely be in the area in a couple of weeks, what is the name of your restaurant

@@luisgalvan5625 Damon's Real Texas BBQ. Our hours are Thur-Sat 11am-8pm and Sundays 9am-8pm.

Let us know how it goes