Native Virginian, Tuffy Stone, is a Six-time World Barbecue Champion pitmaster (most recently at Memphis in May 2019), an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed the “Professor,” Tuffy’s legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue.
As a result of his continued success on the barbecue competition circuit with his Cool Smoke Barbecue team and his extensive knowledge of all things barbecue, Tuffy was selected to join Destination America’s show BBQ Pitmasters as a judge and co-host.
Tuffy’s life in barbecue continues to take him all over the world, including Kuwait, where he had the pleasure of cooking for the troops. Also, New Zealand and Austrailia where he taught his Cool Smoke Barbecue classes at Meatstock. Most recently, Tuffy traveled to Brazil to teach a BBQ masterclass to a large group of passionate Portuguese sp
So many critics out there...Thanks Tuffy, process seems sound, and ribs look tasty. I'll probably lessen the sugar and add some jalaps instead of cayenne
Hello, I am a cook. At the restaurant where I work, I cook 40 kilos of boneless chicken legs at a time every day. The 40-pound raw chicken I put on the grill weighs 22 pounds. I never throw away the juice left by the chicken. I let the chicken absorb that chicken broth again. I am very happy with the taste of the product I bought, but losing so much makes me sad. I heard from a friend that if I do the brining process, my loss won't be that much. My question for you is: How much brown sugar and how much kosher salt should I use to brine 40 lbs of chicken thighs? I will add the water so that it covers the chicken. The most important problem here is this: I leave the kitchen at 5pm every evening and come back around 6-7am the next day. So this brine should last at least 12 hours. Does it make sense for me to use less salt and sugar for this reason? Thank you.
I actually think there are two types of Memphis Dry Ribs just like there are two types of Memphis sauce. Some people do use only salt or only salt and pepper(Texas Style).then the run at the end. Some do the rub at the beginning and end. Maybe the one he is doing here is the old style based on Rendezvous. I actually like both. Just like i like home some places use a sauce for pulled pork similar to KC and others use a ketchup and vinegar base kinda like Westen NC. I'mfrom Memphis, but I'm not Biased. Bfore i even knew ther was a wet/dry debate i had dry ribs and fell in love. I wasn't even in Memphis. I was tailgating at a college football. I like to mix styles. Maybe a Memphis Dry Rib with a NC vineaar sauce. Sometimes I'll do Texas Style then do wet or dry
I would imagine that the guys who do 6+ hour cooks, the membrane will break down to the point that you might not notice, but a 4 hour cook should definitely be removed.
I’m never going to claim to be a professional chef like you are. I have learned so much from you in this video. I appreciate it, just got into offset smoking.
I made this for a competition this past weekend. I absolutely love the way it tastes. My question is how long to keep the chicken in the brine for? Nevermind - you answered it on another post.
On a 275+ degree WSM, combined with the way that he trimmed it, and the fact that he wrapped it after only 4 hours, that cook time is more than realistic.
What's up hard dog , got a question for you because the game has changed! Ever here of this accessory for weber 22in called All In 1 for pizza,rotisserie and my favorite smoking! Really turns kettle into smoker!
Firebox management using smaller or proportionately cut pieces of wood. This makes so much more sense. I had so much trouble using to much or pieces of wood(logs) that was hit or miss for me, so I swithed to lump coal and adding chunks of applewood or hickory. This presentation is so good. Ive been using a store bought off-set smoker for the last 14 years and struggled to get the heat right. Sometimes I got it, but more often than not, it was inconsistent. So this makes so much more sense; air flow and smaller pieces of wood. Thanks Tuffy, from and old school friend from Lynchurg. Congratulations on your success and we all appreciate your genuineness. Oh, and nice to see you got another FORD Bronco again after all these years. LOL. I assume that's yours in the background.
You can tell how great a guy he is . I listened to this whole thing and I believe every word he says. He just seems really genuine and I bet he is just as genuine in real life.. Trust me and just hit SUBSCRIBE .
This is a valuable instructional video for all pit guys. At first when i watched tuffy with all his breakdowns with times putting them into spreadsheets i thought this guy is crazy in some kind of weird way it all makes sense now. I have been bbqing for 20 year's and always trying to pickup knowledge along the way. This video has changed the quality of my bbq in a positive way and working closer than ever before with my wood supplier trying to get right size for my pit. We have cut splits in half and shorten them up by 4 inches so far what a difference it has made. Tuffy stone is the true scientist in bbq from his spread sheets, style and poise doesnt get any better.
Self taught Pitmastet here, the very first thing I learned is patience. You can have the best BBQ pit, the best wood, the finest meat, but if you don't have patience you're just wasting your time.
Hey Tuffy, I’m looking at the Arron Franklin offset that he’s selling, he designed it with no baffle on the chimney and the fire box door has cuts on the bottom with his name cut out. He says he has a fantastic draft and doesn’t need air cut off…what do you think? Will the smoke be strong doing it this way? Regards, Tony
Love it!! I’ve always enjoyed watching your craft!! Tbh that was way more than 8 hours sitting.. still love the next days turn out!! Weber has been my go to pits for over 20 years!! Beautiful brother!
Dam, i kinda wanna try this but at the end, pour the glaze into a seperste bowl, put the chicken in the cast iron, and then pour the glaze back over it so that whatver drips pff carmelizes all around the bone side/edges❤
