There is a power to BBQ. A power that is unique and mystifying. The power to not only deliver us delicious foods but to bring people together and bind them in a way that little else can. Family and friends come together whenever there is meat over a flame. Old arguments are forgotten and fractured relationships repaired. At Smoking Hot Confessions, we truly believe that BBQ has the power to heal the world.
But where do you start when you’re playing with that kind of power? That’s where Smoking Hot Confessions comes in.
The purpose of Smoking Hot Confessions is to help people improve their lives through the power of BBQ.
We value the power of education and information and this guides the services that Smoking Hot Confessions offers the public. Send us an email at ben@smokinghotconfessions.com and we'll get back to you within 48 hours.
@@SmokingHotConfessions Turned out beautiful. Super moist. Lots of flavor, good smoke ring, nice bark. Even microwaving leftovers a few days later, it was still super moist.
@@SmokingHotConfessions Cheers mate. I would love to see you making more episodes again soon, possibly your taking a break? I only found you a couple of months ago and I've been loving the episodes and podcasts. I must say I'd love to hear you making some more! 👍 🍻
Just bought a new PK 360! My question is are you supposed to keep charcoal off the side of the capsule, according to the manual, seems like a crazy thing to do considering it’s a charcoal grill!
Very true. It says in the instructions not to pile the charcoal on the bottom of the PK, but I haven’t had any problems letting it stack on the sides for Low’n’Slow cooking.
At times I get frustrated with the PK 360! It’s a pain to clean and move around and a couple other gripes! Then I have food off it and every thing tastes amazing, I think a Weber kettle would be easier but I’m not sure how the food would taste in comparison!
Yeah, cleaning it can be annoying. A have Webers and a PK and while they cook food that tastes really similar, the PK is taller and those big shelves on either side are really useful.
Ralphs Pink Flamingo was great BBQ. They closed sometime in late 2022 and I don't know why. Something happened and I can't find out why a wildly popular restaurant closes. 10 July 2023
@@SmokingHotConfessions Maybe he retired but why didnt his son Jeff take over? Jeff had a restaurant around the corner from Pink Flamingo, Jeff sold it someone else.
Hi, that's a great question. You totally can trim the membrane off the back before seasoning. It's a bit tougher to do on beef ribs than pork ribs, but not impossible. Sometimes I just prefer to score the membrane - it stops the membrane from contracting and curling the ribs.
Hi mate, each to their own, but here's something to think about. www.australianlamb.com.au/cooking/essential-techniques/how-to-tell-when-your-lamb-is-done/#:~:text=Rare%2060%C2%B0C,well%20done%2070%C2%B0C
Hi Mickey. I have a video on Pork Ribs here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VAAppt-RU-4.html And Beef Ribs here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VNx6sOjsoQg.html Was that what you were looking for?
Excellent Ben! Some great ideas and tips - and dropping the probe is easily the best way I have seen to demonstrate the tenderness. Looking forward to trying it and seeing more videos
I just discovered your channel and this is an amazing video, very informative, straight to the point, quite easy to follow and pretty good editing too!
We did. His beef ribs are just amazing. Brisket is really great too. It was a really great experience. I would encourage anyone who hasn't been to get it on your bucket list and do it!!
Bloody delicious mate looked amazing. You explained everything really well and you are the first one I have watched that said about the juices and using a fat seperator. One thing I want to give feedback on is I think the music is a little too loud and makes it a little hard to hear you explain things. Apart from that ripper content mate glad I came across your channel.
Thanks for the feedback mate, I appreciate. I agree about the music. The balance was a bit off. It sounded good in my headphones, but I think I’ll need to trial it on different devices before publishing. What would you like to see me do next?
Have done a flat and point on their own but not a whole brisket yet. I have a UDS that holds temp really well so use that for most of my low and slow cooks.
@@SmokingHotConfessions IBBQ-4T for grill and meat prob temp while low and slow and roasting. I cook on a Weber Q and also a Weber kettle best of both worlds 😎😎😎😎
@@SmokingHotConfessions I like the “beginners” theme with easy finger food like wings, so what about your take on jalapeño poppers or burnt ends? Someone new to bbq could impress their family/friends with great wings and poppers/burnt ends👍🏻👍🏻
They are definitely not built in the United States anymore...China is manufacturing almost everything nowadays. It's a really nice grill/smoker though!
@@jasonbeemster509 Hi mate, to do brisket in an OzPig smoker, I'd be separating them into flat and point sections as there isn't enough real estate inside to do a whole one.
