Crosby, TX was an encampment founded in 1823 by Humphrey Jackson. The settlement was known as "Lick Skillet" at that time, so named because "the East Texas oxen team drivers sipped spring sweet water and licked their skillets clean" (Houston Chronicle, 1/26/13).
A native Texan, and resident of Crosby since 2017, I'm an avid backyard barbecuer on the weekends, and a college educator and coach when I'm not trying to perfect my take on brisket, spareribs, pork butts, lamb, steaks, and any other carnivorous pleasure that is made better with time, smoke, and heat. This channel will chronicle some of my successes, some of my failures, and maybe some equipment reviews, hacks, or new products I'm interested in.
I've cut my teeth on stick burners, charcoal grills, gassers, and am enjoying using a "pellet pooper" at the moment while my gas grill gathers dust and I try to talk myself into a large scale gravity feed charcoal smoker. Hope you enjoy the videos!
1st you lost me at cheese don't belong on burgers,............... I personally like to let my pork belly cure 14 days as to me you get more flavor into the pork belly with the extra time. IMHO looks great makes me wish i had started my next batch of bacon sooner as it just went in the fridge yesterday to cure. doing a maple bacon and a spicy bacon.
How much is several ounces? Exactly. Recipes like this should have specific quantities for records and tweaking...especially with smoking and curing...
the sound of mouthbreathing on this video was unbearable.. i had to click off. you should work on breathing quieter or put your mic farther from your mouth. its so unhealthy to breathe through your mouth and not your nose
When referring to Canadians you said: "and they seem like a nice people". Dude, did you attend Trump University? How many Trump rallies did you attend or how much Fox News do you watch? You sound just like the orange clown, just as self absorbed.
I work with a guy who makes the best maple syrup ive ever had in ontario canads, its call mazzocatto and its phenominal. Ive always put the syrup on just prior to putting it on the smoker and never did it with the initial stage but im gonna try it like this. Like video, subbed
Hi mamallama We sincerely apologize for the inconvenience and frustration you have experienced with your RotoQ360 order. We understand the importance of timely delivery and customer service, and we apologize for falling short of your expectations. We are committed to resolving this issue for you. As a gesture of goodwill, we would like to offer you the option of a full refund or a replacement shipment of your RotoQ360. Please provide us with your order details, including your order number and contact information, so that we can initiate the process immediately. We apologize once again for any inconvenience caused and appreciate your patience as we rectify the situation.
Looks really good and it will be my recipe for my next batch but will have to change crown for Jack. Yes, Canadians like Jack Daniel's. Video well done. Thanks.
Yikes. I'll admit that I often skim the instructions at best, but would like to see them included in the packaging though. Does look like a cool product though.
It looks like you are getting a direct flame sear. I’m looking to upgrade from my GMG that I love because I want a better searing system. I’ve narrowed my search to a Grid Iron or a YS740 Yoder. Love the Grid Iron design and I love the YS640 pellet dump and dampener system. Any thoughts that could help me? Love your video 🥇
How does that thing do on the smoking side of things, I feel like I see a lot of complaints that even for pellet grill standards the blazins really fall short when it comes to smoking.
This is more expensive and made to a higher quality than a Recteq. To get a SS made to this quality is something like a PItts & Spitts or Mak Star and is $3k+. Lower tier products are fine but this product is a tier above a Recteq.
@@M4ttNet dude you are misinformed - the RECTEQ RT-2500 is 2800.00 free shipping and is heavy duty SS and with heavy duty pull out SS grates - it will last way longer than your grill and its a SS tank www.recteq.com/RT-2500-BFG-Wood-Pellet-Grill
@@denaliking6426 The comparable model to this is the R700. Which is cheaper and cheaper made. You can get in fact get thicker gauge SS made pellet grills made of full 304 that unlike the RT2500 or 700 are fully welded, but they will cost much more. You get what you pay for.
@@denaliking6426 Also you should google "recteq 430" to see all the people out there identifying which SS parts are 430 stainless vs 304 and the various rust they are getting. You don't get that low pricepoint without cutting corners and it can't compare to a full 304 stainless steel constructed option out there. Again nothing wrong with it, they are great values, but cheap SS isn't inherently better than something like this that is more expensive for the comparable with thick painted steel with something like a double walled firebox like these now have.
You sure said sausage a lot in this episode. LOL. Other than that the videos are getting much better. I enjoyed the intro. I like the way you have the ingredients per-prepared. Looks more like a cooking show. Did the smoke flavor pull into the finale product?
Yup ... mild, but there. I didn't want it to overwhelm the subtler flavors (especially with heavy cream being the base of the soup), and I think it ended up nicely balanced. The Lumber Jack MHC are also milder than straight hickory, so that also was part of the larger plan. I'm thinking about using baby reds in another version and par smoking them as well. Thanks for compliments on the process (and I make no apologies for the word "sausage")! :)
