@@jirbybbq my key takeaway from the people giving you a hard time about using lighter fluid is you were top #1 top bbq spot in Texas monthly. Their opinion or comments doesn't matter. Now "go do the stuff you need to" 🤣
The biggest draw to your channel for me is the fact that you’re trying to come up with something new. Too many focus on the past and trying to capture someone else’s signature. You seem like you’re trying to create your own. Gonna be a fun ride on this channel!
Loving & appreciating your videos & how you go against the orthodoxy of BBQ so often. It’s so easy as you learn to get caught up in narrow ways of doing things when you don’t have to. Also like that you don’t have everything perfect- i.e. no cutting board. Just rolling with what you got & making great BBQ! Thank you man!
Nice meeting you in Austin this weekend man! Love these videos and I laughed so hard when you said “we’re going to watch this butcher paper” and then pulled out the lighter fluid haha! Got me good
Congratiulations Johnny! No longer number six, but number one pitmaster in Texas. Hopefuily you will have time to make more videos, specially the brisket video that you have been talking about.
Great videos. I love seeing the way you do BBQ. I've been backyard cooking for a few years, but love seeing new tips and tricks. Very helpful and honest info
I really like the way you roll brother, with talking about smoking the ribs and ultimately making tostadas with it, or smoking pork butts and making taco’s with it we really love doing bbq like that to experience all the versatility of your creations, can’t wait to see what else you can create….Mike from flint tx…
Jirby!! Congrats to you and your team on coming out as the #1 BBQ Joint in TX on Texas Monthly!! Bro, your restaurant is about to be overcrowded with lines miles long!! Congrats again and keep up the awesome work!!
Just found your channel through Mad Scientist and Meat Church and really love your approach. Congrats on the 1st in the Texas Monthly. As a North Carolinian, I'd never heard of it, but have looked into it some and it seems like it's a pretty big deal. Watching what you're making at Goldee's certainly makes me want to take a trip to Texas. Congrats again.
Watched most of your videos today. I really enjoy and your instincts about BBQ. Hope I will come and visit you at Goldees sometime in the future. Love from Sweden!
These videos are refreshing to watch since they go against the grain of what we've been told bbq should be over the past few years. Love em, keep it up.
I love your videos as they are not pretentious. Just be creative and have fun. I mix my own rubs and they are always changing. I have used coffee and fresh ground cocoa beans. Rarely do I do the same thing twice. Jerk seasoning also goes well with beef ribs.
Have you tried garlic and herb butter as a Jinder? That what I use. And it actually flavors the ribs. Melt the butter. Spread the melted butter on the ribs while the ribs are still cold. The butter will solidifies. And the rub sticks to the butter perfectly. And adds great flavoring.
Really love your approach....not very traditional...the jirb way...keep rockin bro 👌🏽 👊🏽...love your content....looking forward to the new backyard smoker ...sign me up
Nothing negative, I'm just fixin to get started on a pellet grill. So I write down how trim and season. I'm going to try your no wrap beef ribs. Your explanation is very good and you always explanation why you do it. The thing that eludes me is how you make the talo ??
Love the videos and love the way you cut through all the BBQ bs out there and just show how to make good food. All the BBQ guys I watch including you say the binder doesn’t matter, that you can use anything you want. And yet, you all use some kind of flavored binder and even different mixes for binders. So I’m genuinely curious as to why you go to the work and hassle of making binders if it doesn’t matter what you use. I’m superstitious now that if I don’t use your same jinder, it’s not going to work as well. Haha. Can’t wait for the brisket video!
I can talk shit all I want! I got the proof that he is a nasty dirty 'cook' . @ 1:38 , take notice....HE NEVER WASHED THE NEW RED MIXING BOWLS !! The half torn off tag in the one he is filling , and the second bowl, WITH THE FULL TAG IN FULL VIEW!!! Tell me he washed them , and I will call you a liar.
JIRBY LOVE YOUR VIDEOS!! If I had a Mill Scale smoker I wouldn't cook on anything else either but us normal people would like to see what you can do on a weber kettle or Egg or just a cheap ass smoker. Let's see what you got??? ALSO US PEOPLE IN INDIANA GETTING READY FOR CHILI WEATHER. YOU GOT A GOOD CHILI RECIPE?? AND YES WE LIKE BEANS!!!! LOL
Great videos, really like the simplicity and creativity of them, they help a lot.. Any feelings about fresh cracked pepper over the pre cracked, packaged pepper, out of a jar?...
Another great video. I would have never heard of you were it not for Matt at Meat Church.. Thanks Matt, andJirby, you can possibly make as much $$ with your you tube channel as your restaurant...
Just curious people tell me if my smoke white lift the lid … you always want clear to blue smoke.. what’s your opinion on smoke density and does thick smoke once in awhile during the cook hurt the meat at all? Great video
Great practical, no nonsense video. Thank you. On my last cook with beef ribs I still had some unset seasoning on my beef ribs. Cooked on a 250 gallon offset pretty much the whole 8 hours at 250, with some ups and downs. Not sure what happened. Too much rub? The meat itself tasted great but the bark was a disappointment. Didn’t use any water and didn’t spray, FYI. Thoughts? Again, great work!
Nice, I used some of your Jub and Jinder last sunday on my ribs, followed your method, total winner. Appreciate the tips from your vids! following your stuff, have a mill scale on order too. stocking up on lighter fluid
Great video. Can you make a video on fire management for your 94 gallon offset. I think that would help out a lot of use backyard bbq enthusiasts. Thank you
I WANNA COOK WITH YOU DUDE, the "Just do it and find what you like" attitude is me all day. im a backyard guy but im always trying to learn all can to make the best product possible.
@@GaryORiveraSr yeah jirb is legit, fr! I actually just made an IG yesterday, haven't put up anything yet (hoping to update it on saturday), but once I do I'll market it on my channel. But you can msg me there rn, it's the same as my YT name and logo :)
Request please: you stated you were looking for a new binder. You like warm water as a binder and espresso goes well with brisket as a sauce. Could you try warm espresso as a binder and see how that works. I don’t have a proper cooker to try myself but would like to know the results and if flavor stays. Could be on ribs or brisket I suppose
Have you ever tried using the leftover liquid from kimchee or fish sauce for the binder? It is pretty strong in flavor and could impart flavor after the cooking process is done.
How much wood do you think you use for 6-7 hour smoke on your personal smoker? I'm thinking about purchasing one and am trying to figure out wood costs. I'm in Northern California and I'm having a hard time trying to find post oak logs..
I don't own a restaurant, I don't live in Texas (Missouri), and I don't really know where to find Beef ribs. Is there a good reliable place online that isn't super expensive? I don't necessarily want to cook the highest quality beef ribs I can find, but I just want to try cooking them. You know... practice reps. Same with full packer briskets. I can get pork butt's/Shoulder pretty easy and reliably by just stopping in the grocery store.
When you are doing your regular rub, is the kosher salt you use the big course kind, or the finer grind kosher salt? Thanks! Great videos. Really enjoying them. Thank you!
Would love to know a good technique on how to render the fat on these ribs in a Oklahoma Joe bronco. Having trouble doing so and have to pretty much cut all the fat off the top.
Lighter fluid is not a bad alternative as long as you let the coals get totally white before you start cooking. Great way to get a good coal bed in a hurry
Your restaurant is right down the street from my house! Heard about yall from Matt Pittman the weekend before yall were announced number 1. Congratulations! Hope to stop by soon!
I enjoy the real-ness of these videos. Just a regular guy having a regular time 😎. I’m looking into starting a channel myself and wondering, Do you use your phone to record these videos?
They’ll taste the same but the difference is that kosher salt is less dense so you can put more of it on without over salting, and it’s easier to see when you’re spreading it on. Its also supposed to melt easier into the meat but I don’t think that’s true. So basically it’s just flaky so it’s easier to judge how much you’ve put onto the meat. Fine salt is harder to see but it will generally cover the meat more evenly and it won’t fall off. Both work fine and I don’t think you’d taste a difference.
are you looking for taste from a jinder or just looking for it to hold onto the jub and retain jmoke differently compared to other jinders? i never taste binders
He said naaaa I got shit to do 😂🤣😂🤣 What’s your opinion on workhorse pits ? I’m trying to save up and upgrade from my not so fancy smoker and I’ve been looking at the 1975 they make any advice would be appreciated. I just want a thick wall smoker so it holds temp better than these really thin ones sold at your local stores I just want to make the right decision when it comes to forking out that much cash for a better smoker lol
So you would say for a backyard smoker an insulated firebox is a bad thing? Would it just cause oven effect? Im thinking about buying an offset from a prominent texas smoker manufacturer; it has an insulated box. I don't want to waste 5 grand 😅😅😅
