What I really like about your channel is, I feel like I'm over at a neighbors house, just hanging out drinking a beer watching him play with his new BBQ toy.
@@LightZone9 thanks a lot for the message. I do this for fun, I know I’m not winning any awards. yet keyboard warriors want to tell me something is an herb vs a spice. Thanks for the comment, it is appreciated.
Great question...I don't really. I actually don't have the can cooker anymore. I got rid of it just because I didn't really use it for how it was intended. It was interesting for sure. If i was more of a camper, I'd have used it more I am sure.
@@thefitzwater4805 oh yeah? I haven’t looked around here of late. But you should search beef marinade in my videos. it is my go to and I love it. It has a jakey pic of a cartoon cow in the thumbnail, lol.
I never care what anybody else thinks about what I'm making like this! My folks have passed on and with the exception of my Wife, I never care what anybody else thinks! Lol...😂
@@robertdoucette267 hello, Robert I rotisserie rack is for Napoleon Grills, I got mine from Crawford Outdoors, the box says Hays KS. I looked it up just a few minutes ago and it’s showing them in stock. I used mine on our Webber 22 with the rotisserie motor and spit, didn’t even have to use the counter weight. I’m really happy with this rib rack, you will have to trim the ribs to size. Again I think you’re going to be surprised how well this rack works. One negative, it’s sturdy but like everything nowadays it’s probably going to need to be replaced in five years or so. Good Luck 👍
Loved the video I miss my gas a wood grills. I only have a weber smokefire pellet grill 1st generation. Rebuilt it 3 times with in 12 months I would not suggest spending $1k on it. It was a gift so I made lemonade out of lemons.
I had trouble with my Smokefire too. Weber had it serviced and it was better after that but still not perfect. When it didn't fail on me it put out good food but I felt like I always had to have "plan B" in the back of my mind. I do love the Weber Kettle though!
I have heard and seen people say yes to canning and no to it. I'm no canning expert so I have never done it. We just eat them with in a few months and they have been good in the fridge. Thanks for watching.
I love to do shrimp boil in my Can Cooker. Never thought about doing chili, but, ya got me thinking…. Have you tried mushrooms in your chili? They are my secret ingredient in my Cowboy Beans. GO BUCKS!!!
Dude, there's just no better life than this! Cookin' up great food on the charcoal barbies, hangin' out with your mates with a few beers and listening to good music. If I was in your position, I'd get some walls on there for privacy, run an electric line to the deck and you're laughing! Just needs a lil' brick fire pit & some wooden garden chairs or something. Looks like you've got good room to start growing your own BBQ spices too! That's awesome though, I love your deck! (no homo)
Hell yeah. Man, I love pickled eggs. People who don't have just never had a good one. My main problem whenever I make pickles is they're just way too vinegary. Oough!! I need to find that perfect balance.
I've definitely made some too vinegary too. This batch was a pretty good balance. From what I have researched, you can't cut the vinegar by more than half to keep the eggs fresh.
Word of advice. Avocado oil is not what you want to use because of its high smoke point of over 600 degrees. Avocado oil is exactly what you wanna cook with but not season with. You want oil with a low smoke point. Like flax seed oil, bacon fat etc. You are trying to burn a layer onto the griddle to season it. Avocado oil won't let you do that.
ahhhh, great to know, thanks so much…I see people use flax and grape seed oils a lot. I was under the impression that they (at least the grape seed) were a higher smoke point too. Mistake? appreciate the comment l sir.
@@BuQeyeBBQ Grape seed has a smoke point in the low four hundreds (not ideal) flax seed is in the low two hundreds (ideal) . For seasoning purposes you want an oil that burns onto the pan and turns into a solid at the microscopic level. Since avocado has the highest smoke point ( low 600) it won't fuse to the griddle like an oil with a low smoke point will. If that answers your question.
Okay so I had to comment on this....After watching your video a few weeks ago I ordered the rib basket. I already own the Weber Kettle with the rotisserie so it made sense. For perspective I've been a back yard smoker for many years and I have, or have had, every kind of smoker imageable and yet I've not tried this. Let me tell ya, those are the best dang Ribs I've made in a while! I thought I made some excellent ribs but these are amazing. You're dead on with the SPG blend too, and light is the key. You don't need all that junk on the meat! I ran mine at 350* for about 2.25 hrs. w/ some Hickory and Apple chunks. No Sauce. Best Ribs ever! Well done Sir.
I very much appreciate the comment/question and taking the time to watch my stuff. As far as the PG500...like any smoker/cooker there were positives and negatives. I sold it to someone who already had one PG500 so people like them! For me, the good: Well made. Great looking. Nice cover. Large pellet hopper. The not so good: Kind of a weird temp control/offset. Small inside especially because of the firebox location (I knew how big it was but just seemed smaller than I expected). I found it would get some condensation in the pellet hopper and it would affect the pellet quality, even ruined a hopper of pellets once. That's what I can remember off the top of my head.
