Whisky. And. BBQ. Drink with us, cook with us, learn how to up your grilling game on any apparatus.
Each Wednesday night at 6p (Texas time) is Whisky Wednesday. Tell us a whisky you'd like reviewed and we'll put it on the roster.
Saturdays at 10a is when science meets art on the grill. Charcoal, smoker, gas, pellet, or drum, you'll learn the basics and the tweaks that make the difference between 'tasty' and 'OMG, IT'S HEAVEN IN MY MOUTH!'
Welcome to Whisky and BBQ...the simple pleasures we enjoy.
You guys are FUNNY! Great chemistry. I see this video is 5 years old. I'd bet those markings (if they're still there) are no longer accurate. I say that because I marked mine too, in much the same way. Over time as I kept doing cooks (I jump on the kettles almost weekly) I noticed that the sweepers kinda moved a little, to the point that my markings were no longer accurate. I couldn't help thinking about the guys who actually etched the markings into theirs with a tool. It's a great way to get to know visually where your sweepers are by looking at the sweeper handle, but over time they WILL move on ya.
Everyone has there taste no matter its scotch wine whiskey bourbon ect...... even if I was rich,, I keep it simple. I have had 400.00 bottle wine / 200.00 of scotch. its all about prestige, and not into prestige.. My go to is Tequila. But that is me.... Don't get me wrong, I try all types of scotch high dollar or medium cost.
Thank You So Much for your Video. I just did my first Brisket using the snake method 2 days ago,(not yours but another), it came out OK, but not Great. Next brisket I will be using your method, Thank You.
For the chimney start about 4:15, turn it over when only needing to light your handful for your snake start. It holds the smaller amount of coals easier in the "bowl" of the chimney and it's easier to control the dump. I also like heating mine on the camping stove burner to keep it separate from the coal in the kettle and it gets burning faster on the stove.
The boys tasting whiskey in the garage in front of the work bench? Subscribed. Cheers fellas. I'm tasting this with ya right now. Smells like a maple granola bar to me.
There's so many green chile salsa recipes out there that are just terrible, I think this one looks great. Like something I would find at one of my favorite restaurants in Las Cruces. Thank you all for sharing. It's encouraging me to experiment more as I try to develop my own recipe.
I’ve got the cheapest 22”, I anchored a piece of cedar onto the legs using sheet metal screws and just touching the handle and marked that with a wood burner.
If you’re not getting enough heat stack the lump in your vortex above the grate line. I’m sure in that kettle collection you got there one of them has a removable center. It’s a bit of a balancing act but lump gets much hotter than briquettes.
