Your friendly neighborhood bbq experts. We have the recipes, tools, and knowledge to help you become a great outdoor cook. #atbbq #yodersmokers #kamadojoe #napoleoneats
Every week we release new videos-recipes, how to’s, product reviews-that explore the world of smoking and barbecuing. We eat, sleep, breathe (and did we mention eat?) barbecue.
Let’s cook something amazing.
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Im pretty good on all my oils, their smoke points, and when/how they are best used. My biggest takeaway from this video is how canola oil got its name. You learn something new every day.
Our dad would of loved this video, he was a butcher for 55+ years and once a fortnight would brine corned beef in a big vat outback. I'm now middle aged and never tried pastrami, maybe because we're Australian with British roots? Didn't know it was similar to corned beef but see it in our deli's, it's not a big seller here but now I'm tempted to try it !!
Love this - getting back to the longer videos. This is what first attracted me to the channel - in depth videos with good explanations of cooking techniques and twists on old recipes. This was a fun watch
I'd have set the onions on some butter and let it cermlized a bit before smashing the patty on top of the onions. Also tosting the buns side ways getting it more crisp. And finsh with some suace to flavor things up.
Tom, that looks fantastic!!!! I was planning on having the family over later this summer for brisket, I just found out how I'm going to do it. YOU ROCK MAN!!!! Keep the great videos coming & I'll keep watching from up here in Canada.
I hate that everyone is calling it "tavern" pizza. It should just be called "Chicago" pizza, since that is what most people in the city and suburbs eat from day to day. Deep dish is just for special occasions or when you're entertaining guests from out of town. I would omit the sugar, add a tiny amount of white & red pepper to the sauce, and not cook it, but that's just me. Yes, a lot of pizza restaurants around Chicago & suburbs just use a shelter. Bulk Italian sausage is more traditional than pepperoni. Use the pizza sauce to keep the sausage from sticking to your fingers while you lay down wads.
Man I appreciate most all of your videos but I don't know how you can call it a "old school" with a pellet smoker. That wouldn't taste like traditional BBQ at all. Needs to be on an offset.
Great video as always but I have 2 observations/ questions. Normally I season with the larger seasoning 1st as my view is when you season with fine 1st the larger will bounce off. Second I would like to understand the reason for separating and then wrapping. I could understand if you left uncovered to max the bark but if they finish at the same time surely you are just losing moisture? Thanks Al
idk if using a digital pellet grill could be considered old school but turned out great. Maybe worth mentioning the pellets won't give off as much smoke flavor as chunks, splits or logs but does make cooks easier.
