Chillin' & Grillin' with T-ROY COOKS I'm originally from Baton Rouge, LA, moved to Austin, TX in 1990, and in 2023 moved to New Mexico. I try to incorporate some Cajun and Creole flavors with Southwestern flare. On my channel, you will see Southern Cooking mixed with a little Cajun, Texas BBQ, Italian, Mexican, and whatever else I feel like cooking. I usually upload one video per week, but since retiring I have times where I may not upload for a month or more so I can vacation with family. Hope you will subscribe and continue to enjoy all of my videos. Thanks!!!
How would you call that grill ? Have to be honest...that's not how we've been using our Vortex. LOL. (don't ask). Great camera presence, very down to earth --- subbed.
Thank You, I had this recipe years ago and lost it. My kids asked me to make it and I wasn't sure if I remembered all the ingredients. After watching the video I didn't miss any of them.😊❤
mines been on since this morning its been 7 hours now lol it didnt get bark till about 168 so i wrapped it in foil then , went to put it back on the WSM smoker and temp skyrocketed to 390 -400 its 92 here today and sun was directly on it by the afternoon so i put it in the oven at 275 its coming up in temp , its at 180 now ill start probe thermometer at 190 i wasnt going to wrap it but its a choice brisket hope it works out ! ok 8 hours in flat 206 point 202 the main thing is it feels like room temperture butter, letting it cool with foil open for 15-20 mins, then into the cooler for 2 hours it came out great ! thank you ! it was moist and tender throughout the probe test is the ticket ! Troy is Awesome ! could'nt of done it without T Roys help
As long as it's tender when probing, you should be good. Flat will probably be a little dry, but Point should be excellent!!! With Choice, I usually inject the flat with beef broth or something to help it out.
@@TROYCOOKS i did inject it ! It came out great Troy , took it out after probe test went well ! flat 203 point 205 thank you ! could not of done it without your help !😀
Hey troy, love the videos! You convinced me to get a wsm this year. I smoked a 7lb pork butt that came out a little dry. It was my first time using the wsm and the temps were sort of all over the place as i learned to dial it in. Would temps fluctuations cause the butt to come out a bit dry?
Temp fluctuations happen on a new WSM. Give it about 5-6 cooks to get that carbon buildup inside and it'll rock steady on temps afterwards. It could have been the butt that wasn't filled with enough fat? If you buy another one like it, just inject some goodness into the butt before you start cooking it and it should turn out juicy. You can also wrap when it hits around 165F internal to help keep it juicy. Hope that helps and I'm sure you'll enjoy that WSM the more you cook on it! Cheers Mike!!!
This guy is Awesome ! hes smoking Cool and so easy to listen too and informative ! So one video T Roy wraps brisket after stall.... on another video T Roy does not wrap brisket at all Which ways best ? should you cover the the thinner flat w foil so it does not cook quicker since its thinner then the point how do i keep a even temp throughout on My WSM thanks T Roy
I like bark, so I prefer not wrapping, but wrapping will give a faster cook and help retain the juices from the brisket. Some folks tent foil over the flat, but I don't do that because I like the bark. Play around with it and see which you like best! Have fun and enjoy the cook. I'm confident your family & friends will also enjoy your BBQ!!! Cheers brother!!!
Trying this out now, just waiting on the second rise. However, how long do you cook it for and what temp? I don't have anything special, just my oven and some metal pans. Should I spray them with olive oil before making the pizza? Or any prebaking?
I would prebake the dough after rolling or tossing it into pizza shape. Prebake for about 8-10 mins, then put on your ingredients and bake until done to your liking. I usually baked loaded pizza for around 12-15 mins at 475-500F on a pizza stone or 15-18 mins at 400-425F in a metal pan. Hope that helps! Cheers and enjoy!!!!
Hey T-Roy! I've watched many of your cooks previously, but recently was searching for the Groven, and noticed you reviewed this back in the day. You still have your cooker? If so, how's it holding up. Ps. Do you know if this company still around? I send them a few messages via their website, but no response... Also, have you seen their new Markhor model?
I recently moved to New Mexico and gave the GrOven to a catering company in Austin so I wouldn't have to pay for shipping it to NM. In fact, I gave away all my cookers except for my WSM's and Weber Kettle cookers, so I'm starting over with my assortment of cookers. So far, I have a new Lone Star Grillz 24x40 offset and a new Camp Chef Woodwind Pro pellet cooker. I have not heard of the Markhor model and I'm assuming they are still in business. I will let you know that the GrOven was one of the best wood burning cookers I've ever used. The food tasted incredible and I loved how easily it maintained temps and how easy it was to adjust temps. Wishing I'd kept mine!!! Thanks for the question and I appreciate you watching! Cheers brother!!!
@@TROYCOOKS Thanks for the detailed response. Starting all over again sounds fun, which is also my plan [clear out my 3 grills (primo kamado, yoder pellet, charcaol gravity fed) and transition to all live fire. Hopefully the GrOven being the first. New toys that allow you cook amazing food are the best. Look forward to your upcoming vid's. Cheers!!!
I actually didn't like it tasting it directly out of the bottle, it didn't have that "It" factor that blew my mind; However, having it on the wings was an amazing experience which I will definitely do again. I hope you enjoy it as much as I did!!!
Red Beans are not Cajun. I am reading numerous recipes that label red beans as Cajun. Red beans were brought to Louisiana by the Haitian people who escaped the after effects of the Haitian revolution. They transformed😮😅 the culture of Louisiana. Please stop distorting history. Red Beans are Creole.
@t Roy cooks I need that charcoal basket .. so the wood chunks don’t burn quite away but still give off the flavor ?? I have a wsm 22 but I’m use to an offset straight wood. Also my brother bought me that knife for Christmas
That charcoal basket is amazing and will give you much longer burn times without having to refuel. And yes, the wood will provide smoke longer also. Thanks for watching brother! Cheers!!!!
A question..I've smoked these ribs (3 pack from costco) many times on my 22 inch WSM on the top rack. That doesn't seem to be enough to feed the crowd anymore so wondering if I put another 3 pack on the lower rack will they cook evenly or will 1 level cook faster?
Hi Cathy, great question! I usually use water in my pan and the middle rack cooks about 25F cooler than the top rack in my observations, so the middle rack will take a bit longer to cook. If you use sand or ceramic briquettes in water pan, or if you don't use the water pan, the middle rack will cook faster than top rack. I've never had an issue using both racks. If using water like I do, when top rack is done, move ribs from middle to top rack and let finish cooking and also speed up those last ribs cooking. Hope that helps! Enjoy!!!
I see a major problem with this recipe six or 7 bullion cubes first of all, which is loaded with sodium as is the soup mix the onion soup mix gonna be loaded with sodium as well. Very unhealthy. I would recommend replacing that with no salt or low sodium chicken stock or vegetable stock.
Considering getting a WSM since I’m fresh out of college and looking to put some pork and briskets and such on the smoker for the very first time, I’m excited to be learning new cooking skills! Also I just like building a fire, hehe
@@TROYCOOKS thanks for the reply, I tried my chimney again for the first time in a long time this evening and I remember why I hate using it. The heat dies out too quick after I carefully dump the briquettes into my Weber grill. I don't know if I'm doing something wrong but I'm so tempted to go back to lighter fluid. I actually did tonight and could taste the lighter fluid in the meat. I left the kingsford blue charcoal in the chimney for 15 minutes and it looked great even after I dumped. But within 5 minutes it was too cold to cook anything 😢
I wonder if regions play a HUGE difference in fire management. Up here in canada, even in the summer, I need to have all the vents wide open to get the temps up to 250 when I'm using a water pan.
This looked delicious. No way my husband and I could eat that much..being seniors we don’t have the appetite we used to but our eyes are still bigger than our stomach. The other thing is neither one of us can handle spicy food…although we both love seafood…and I’m going to add the mushrooms, garlic and artichokes. Like you did. I grow my own artichokes. All the tips are much appreciated. Also; I also make my own cocktail sauce as it is quick and easy: I just whisk the ingredients in a small bowl: 2 T. Horseradish, 1 Tsp. Worcestershire, 1 C. Ketchup and the juice of 1 Lemon.
