What's up, y'all. My name is Joe Yim aka "Mighty" Joe Yim. I started selling barbecue in my backyard under the name KNOX AVE BBQ back in 2015. Then I moved to Texas to work in some of the best barbecue restaurants in the state! Now I'm here to share with you what I've learned, new recipes, and all my barbecue experiences that take me around the country.
very nice, but you don't really need the curing salt. firstly, even if you just properly cold smoked them first, you did it in the snow, no way botulinum forms at that temperature; secondly, you had a fire going that kept the temperature way over the ideal temp for the bacteria to form. all i am saying is no need for chemicals in this case. when brad cold smokes his meat in texas and it's already around 100F outside, he is forced to use curing salt to be safe...
You are correct, but I don’t expect most ppl will be making sausage below 30 degree weather like I did. This is a recipe video is for most ppl’s situation.
I have a lone start verticle offset, I have 3 solid tunning plates. Its keep my smoker running super even. Butttt i hate the mess it makes, and also not sure how much heat is being absorbed, im going to try a cook without them to see if i need them
Did you get that polish sausage from Maxwell street Polish restaurant in Chicago? Or did you buy it and what store? Looks delicious! Very large! I want to go to Maxwell street Polish restaurant.
Best casings outside of hog casing...assuming the 28-32 in this vid is hog? I made a jalapeno cheddar that turned out great, but want to experiment with all beef and chicken now.
Bryant’s ruled when the a’s where here. It was close. Good meat sauce was funky. Gates is ok. Joes is over rated really. Q39 is a bit better but you will pay more for a nicer atmosphere. Zaria bbq has the best sausage and smoked ham. Fareway meat market has slabs for 12 dollars that equal any around. Haywards has the best fries.
That is incorrect because a med well or well done steak is definitely chewer. It depends on the type of muscle and how much the muscle is used, for exactly brisket or shanks are definitely more tender the more it’s cooked, but not muscles that are used less.
What a stupid statement. I cannot believe anyone listens to wannabe influencers that make these sweeping statements that are supposedly changing the game. 🙄 It’s the meat. It’s always the meat. Also, your mid rare is too close to rare. Your rare must be blue.
Haha. I’m assuming you didn’t watch the full video or the caption of this video. And you are correct that it is a sweeping statement that was made to grab your attention, so I’m glad it worked. Now I would encourage you to read the caption and watch the full video to get context of the statement that was made. But thank you for watching!
first time im seeing this put out into the world as a comparison. ive always gone medium, never anything 'rare'. a lot of people think rare will save a cheap steak.. it doesnt. buy quality and you dont need it mooing.
That goes for literally any level of cook. Just because you like medium, doesn’t mean everyone else must. I would see that as ruining most cuts. Also, this guy’s whole premise is just him looking for clout.
depends on the cut of meat if you have a cut thats not meant for steak every temperature would be chewy af , if you have a cut that's Higher in fat even rare would melt in your mouth,
Arthur Bryants is not known for its Burnt Ends or Pulled Pork. Never was available when Arthur was alive. You shouild of gotten the Sliced Pork Sandwich. Really All the Sliced Meats.... I was always a fan of burnt ends they would throw beside the slicer, but never a fan of their burnt ends soaked in sauce ... the 2nd on the KC list should be Haywards Pit BBQ
Great video. Yep agree. This is easy and should be enjoyable. My reverse flow loves 235 so guess what. 235 it is all day brother. Keep them coming and be safe
I like my steak damn near raw, but my understanding is the Picanha has a lot of connective tissue and gets more tender when it is cooked more (Kind of like a brisket)
Hi Joe, I’ve found that fresh, chopped dill in tarter sauce with things like salmon, leaves me kinda meh… however, if you still want a distinctly dill flavor yet less punchy, I have found that whole, ground dill seed gives me what I’m looking for. You’ll want to grind the whole seed, the amount is up to you.
If trying to cold smoke sausages at 150 to 180 does pushing the wood forward help with the draw since the door and damper is already almost closed down. Sometimes my fire in my 500 will go out at that low of temp
Picanha might be one of those medium doneness around 138 degrees. Medium rare is not created equal. Sirloin is cheaper for a reason compared to Striploin. Flavor is way higher though.
All of the youtube and IG influencer Cooks are to blame that cheap cuts have become unapproachable. Beef Ribs, Chuck, Flat Iron, Bavette, Skirt and Picanha all were not expensive 7-8 years ago..
Simple and direct from a person in authority when it comes to BBQ! Thank you for sharing your knowledge and experience. Watching all your videos old and new! Thank you Thank you Thank you!!!
Awesome video! Experimentation is what makes cooking so fun. Here's what I typical do with picanha. After cutting to steaks, I like to reverse sear to 130 and then high heat char but flipping every 30 seconds, 2x per side. That seems to get the pull apart texture and a crisp crust. Also, I only season after cooking. I only do this with picanha but it works great when using maldon salt. That also adds to the mouthfeel. We slice the steaks, season and the whole party eats right off the board.
