I decided to make this channel at the beginning of the covid pandemic, a time in which everyone was both depressed and bored. My goal was to educate and entertain you by cooking with humor. As time went on, I decided to focus mainly on outdoor cooking on the griddle and offset smoker. Making a RU-vid channel has been a dream of mine since high school and I am beyond grateful to share my content with you
I do not claim to be a 5 star chef, so I don't take my videos extremely seriously. I am just that guy next door that has a passion for delicious homemade BBQ that you can sit with on a Saturday afternoon and have some beers with! I also show you all of my mistakes and how I work around them so you can learn from my experiences.
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Thanks for visiting and I hope to hear from you soon!
Goldee's is in Kennedale, Texas. Outside of FORT WORTH..... not Dallas. Sorry, I'm a local. We natives get mad when people loop Fort Worth in with Dallas.
I 100% agree with uour opinion about propane drill,except 1.Time and convenience. When I get home 6 pm and just feel like bbq ,or quick pizza for kids,propane will save the day. What you say?
I am in Colorado, recently bought a 1.25 CF bag of Mesquite for $30. That is about 10 pieces of wood for $30 at ace hardware.. absolutely insane price for some basically trash wood. My 1/4 off-set has a big appetite for fuel. Hope I can find a source for wood. Might road trip down South to fill my truck with wood.
Absolutely loving this smoker, and looking to upgrade from my Okie Joe's. My only hesitation is the size!! If anything I'd want to increase my cooking capacity, however this went backwards, my OK Joe actually has a tad more cooking surface. Taking my time doing my homework buy once cry once!
I have seen that you bought a FREEDOM trailer model. How would descr8be the wood consumption? I'm in Minnesota so our weather is even more brutal. Do you think the "1/3" insulated firebox saves on fuel consumption? Thanks and Smoke On!
I put my beef/pork hash on hotdogs like chili.....I've also put it over mashed cauliflower too.....that's really good. @LeRoyandLewisBBQ turned me on to hash!
SoCal resident here, post oak is near impossible to get out here unless I get it from a hardware store which is stupid expensive. Red oak on the other hand is pretty abundant from local distributors and I’ve come to love it. Burns good and makes my bbq taste great
My dog name is Lexi, and she is from Lexington tx , thats how she got her name she now about 13 or 14 yrs old . But never had bbq there. The worst town ive worked in.
Dude, my first smoker experience was a nightmare. Giving it another try tomorrow, and will employ a lot of this information. Best one I’ve found, so thank you.
Good video, I've got a 6 burner Monument, waiting for delivery. Most videos about assembly state 1.5 to 3 hours. So I'm planning 6 to 8 hours unless I can get someone to assemble it for me.
new wood bbq cooker? One thing I notice as a beginner is that your fire is really small but you have great temps….as a noob, I would more than likely add way too much wood burn everything. Or, cook it way too fast? LOL Advice on knowing how much for you need for the amount of food you’re going to cook? Side note: I’ve cooked with small wood pits and propane grills for better part of my life….but getting a REAL pit next week so want to learn everything and anything I can so I create great meat on a consistent basis for the familia!
BLACK OR BAD SMOKE??? That mostly happens when you burn wood that has alot of sap... Remove tree barks, they are the worst even is they are dry. BTW, there's no such thing as bad smoke when burning dried organic wood with no chemicals... it's just smoke 🤷
L&L was a definite high point at their old truck. Looking forward to the brick and mortar visit. The cheeks are delicious. Order the kimchi! trust on this one
Sounds like a great place! I've added it to my list of places to visit when we get down there. I noticed the beef fat potato chips on the menu, you can bet your ass ill be trying those! BBQ plates are definitely the way to go, we have a BBQ joint here in MN that does that. Next time we are down in Nashville i'll bring you some of my smoked Jalapeno Cheddar sausage, I'm pretty proud of it. Thanks for sharing these places with us! Cheers. 🍻
I've been BBQing and using an electric smoker for years. I'll be buying my first offset smoker (Oklahoma Joe's) soon. I really appreciate the backyard, common-sense vibe and non-pretentious advice.
I love that Monument blue color grill... I am waiting until it comes to Canada... I can buy one in red, but not the other colors in my local stores. I love the lighter aqua blue also and the other colors. I can only get red here and I don't want red.
I live in Austin and have been to their food truck several times and the new restaurant. It's all top notch and because I don't always want regular BBQ, being able to order from the bar menu is a game changer IMO b/c you can order regular food without the BBQ line. Their burgers are indeed awesome, but their chopped beef sandwich might be even better. From what I recall the food truck line mid week usually isn't very long at all (been there before with basically no line).
And I think you mentioned a pellet grill, too. I have found pellet grills are good for smoking cheese. You can run them at about 150 F or maybe even a tad lower. Bad for any kind of cooking accept, cheese.. That is about all they are good for.. Go ahead and prove me wrong.. Lazy and weak form of cooking any kind of meat.. End of story...
You know what?.. Find what you like and who cares what other people have to say. I find Franklin to be a bit of a snob and I'm not going to bend to his style. Don't get me wrong... He is very good. But, I promise you, I can do things different and he would be at least ok with it. Doesn't matter. Cook what you like. Play around and don't get stuck on just one style like guys like Franklin do and have fun... Sometimes it turns out bad. Sometimes it's ok.. Sometimes it's freaking awesome!!! Guys like Franklin will never find that if they only stick to the old ways and I know he doesn't. I know he experiments. That is what good BBQ is all about. Have fun and don't be afraid to fail... Just don't fail time after time... My whole point is, I don't base my BBQ and smoking on someone else's plan... Just a thought... Oh, and I am type 2 as well.. so I get it my friend..
Yes you can bake a cake... I don't eat cake but think about it. How do you think they made cakes in the pioneer days and back in the old west because they did bake cakes. They used a good clean wood fire. Simple. HA!
Don’t break it down like your master chef at BBQ. It shouldn’t be no judging like that. It should be just OK or good or great. Everybody’s different. You’re a little Nurding out right now.
