Bruh! I ain’t gonna lie, this was painful to watch. Props to you for taking on this BBQ considering you never BBQ’d before. 2 different style smokers, 2 grills, 5 proteins and starting at 5pm! I kept thinking why didn’t anyone help you? I know one of them dudes had some grilling or BBQ experience. I know I would have jumped in and gave you a hand. Glad it all worked out for you.
Bro you could have brought you a couple old smokys from Walmart for the price you paid for them accessories. Digging the video though cooking for that many people can be stressful if you dont have the tools you need.
Man i know you felt that pressure with all them people there and you didnt get meat on the grill until 5😮 lol. I can tell you do your research so i expect you to have it down in a few cooks
First of all, Much respect for taking on this monumental challenge. Dealing with smoked meats is even a challenge for those of us that have a deep love a passion for the process. I wanted to jump in an help while watching the video because I have been in preassuer situations and know the feeling. One thing that I would advise is to start as soon as possible. Time can be your friend and enemy at the same time. Lastly, if you have the desire and continue, all things get better with time (Prooud Graduate of RU-vid University)
Bro. I admire your courage. Grilling for a church event when you never smoked/grilled like this before and looked like you had no idea how to do it. That's the heart of a servant of Christ. Now what trips me out is no one jumped in to help, at the church event. You came through bro, even if it was after 8 p.m.🙏😂😂😂 👏👏👏. You deserve the Sundays donation. Best thing about this experience is, now you know what and what not to do. Blessings bro.
Did good brother! The experience may be stressful in the moment but you did ur thing and helped create good memories for them kids, they gonna be thankful later in life lookin back👌🏽
Anyone saying great job is lying. It was okay, but This is how you learn, just keep at it and you’ll be a pit master in no time. Just remember, you’ll always be your biggest critic. Let the people decide how good you truly are
Preach! As someone who’s smoked meats for a few decades. It was hard to watch lol. From starting the firebox fire, to no grill or meat thermometer or nothing lol
@@972NinerFaithful i agree, especially on the chicken. When it comes to spares most people look for telltale signs of it being done/ready to wrap or eat
I think he did a damn good job for his first time. Never smoked meat, started late in the afternoon, and the amount of food that had to be cooked. If we were all in his situation on our first cook, majority of us would have lost our minds.
I smoke out here in Texas and much respect for taking on that huge responsibility to cook for that many people especially for your first cook man. The equipment is something you didn’t have control of. Start early, spread your rub evenly. I just use salt and pepper, use foil instead of butcher paper to speed up the cooking process, control your fire management. Look up trimming videos for spares. Take off that breast bone. You can tell from the result it was your first time but much much respect for taking on that responsibility. You’ll only get better
You learned a lot in the shortest amount of time. Excelling under pressure is a great trait to have. Well done. And this was entertaining as I've been over my head cooking for a group, but I had some experience. Props to you for pulling it through and sharing 🔥🔥🔥
I was in a similar situation a few years ago. Got asked to grill(for the first time) for the entire family for 4th of July. It was a LONG day but everything turned out great and it actually fueled my love for grilling
Props to you for all that cooking. Alot of commenters dont understand how sometimes in culture you get asked or told to do things like this without help, and it makes no sense, but we do it anyway. I can relate to having a short fuse while grilling, especially when I've been in the grill all day long.
It sounds like everyone ate their fill and no one got sick. That’s a big success in my book for someone attempting such a big cook all alone and with no experience. And cooking on rusty, shoddy equipment…..be proud of yourself my brother.
I do a lot of BBQ and have seen a lot of BBQ videos. My hat is off to you for jumping in and going for it. BBQ is not easy especially when you are in foreign territory! One of THE BEST videos I have seen in a long time. The narration itself made it wonderful! Smoke on brother!
I’ve been in the same situation. Didn’t start early enough so by the time guests started arriving I was constantly running back and forth trying to host and rush to get the bbq finished. Ended up just raising the temp and grilling them. So stressful!
Great video and for being your first time you did an awesome job. I’ve never wrapped my ribs in butcher paper, I always do it in foil. What I do is I cut two pieces equal size in length and then I overlay them a little and place the ribs in the center. I put butter, brown sugar and some kind of juice on the foil then I place the ribs meat side on to that. You can add some to the bone side too. And then I wrap just how you did making sure not to puncture the foil so the juices don’t run out.
Awesome for first time! God bless you and your honesty and hey, we all had to start at one point. Remember white smoke is dirty smoke, the clearer the smoke the cleaner and better tasting. You want to use I direct heat which is why that offset smoker worked and the side by side direct did not. Lay out most of your charcoal in your side burner the light about 10% in the chimney the. Place next to stacked charcoal. Place wood next to coals and let coals burn for 20 minutes to dry out coal and wood for clean smoke. I made 3 racks today, placed on 250 rack at 10AM, slow cooked with apple wood chunks and charcoal no hotter than 275 with drip pan u underneath ribs with water and vinegar, pulled out ribs at 2:30 (260 internal temp) sauced with bbq sauce and wrapped in paper, cooked for another hour. Pulled ribs out, let a little steam out and rested for at least 30 minutes until internal temp hit 140, cut up and ate them up. Cut up and eat.
Man you a real trooper. I like to start earlier because you never know what could go wrong when you're using your own equipment let alone equipment that isn't yours nor cleaned....and starting earlier also reduces your anxiety about finishing on time. You did a great job with what you had to work with 👍🏾👍🏾
Cook for an hour over indirect, then wrap in foil and cook for another 2-3 hours. Don’t even need butcher paper. I used to cook ribs on a Weber all the time and they always came out great. Now I do an offset and I kinda miss the results from the Weber kettle
Just wanted to say when you have event like this. Preparation is key. I just did one when I cooked for a small event. 15 slabs of ribs, 100 hot dog and 80 lbs of chicken. Including help setting up. Always start early that way you’re done when guests arrive and eating with them.
You have absolute stones taking on this challenge, I totally feel like I would say yes to do it without experience too lol. Those grills looked pretty rough so I'd say you did an excellent job with what you had and no one should judge since you were the only one willing to take on the feat. Good job man !
Man I totally relate and appreciate this video. I just heavily got into BBQing this year its my new hobby and I freaking love it. Although I go into bipolar mode when I start BBQing. I start yelling at peoole who interrupt my flow😂. Its hard work and I'm anal about the timing of every aspect. I conquered smoked ribs , Wings , drumsticks, Korean BBQ, Tri Tip , ribeye. All smoked. My Best is smashed burger (although considered as just grilling) with a secret seasoning and my extended family loves it. I'll be trying my first smoked brisket this year if I can find the patience 😂. I have a deep appreciation for cooks and pit masters.
I love how your perfectly captured the stress of cooking for a crowd of people I’ve definitely been in that situation more then I would like to admit and definitely triggered some ptsd 😂 great job pushing through the very end
When wrapping you need two sheets of paper that are longer than you think you need. Overlap them on the long side leaving about 6” of the bottom paper showing. Kinda like two horizontal rectangles overlapping and you can see the entire top rectangle and only about 6” of the bottom rectangle.
haha you really did a great job of capturing the essence of how stressful it is to cook for a bunch of people especially doing something for the first time.
Awesome job bro, I’m a Decon at my Church and I’m the first to say church folks git ya er time!😆and don’t feel like the only one that bites of more than you can chew,I’m knowing all about that too 😖but that’s how we learn and the beauty of doing big cook ups is you just gotta flow,unexpected things happen but it looks like you got what it takes to make it happen,even when things don’t go as planned,you can’t teach that, you got it or you don’t,my only advice is to give yourself more time and start a journal,like write down time,temps,what your cooking ect, and it will help you for future reference 🤙🏽😉
You killed it for your first time man especially using 2 different style pits that youve never used before. Good bbq takes some planning on the back end with times, temps and other things considered. Every pit is different and there is a learning curve for most everyone as far as dialing in the temps goes but more experience in general will help you make that process easier on yourself. Offsets like lots of airflow and wood + time, charcoal grills can be used as a smoker with techniques like the minion or snake method but you could also direct grill things like ribs especially if youre in a time crunch . Chuds bbq and malcom reed both have good channels with cooks on various pits with top notch info behind it 👌
Great video as I love the vulnerability for uploading and you powered through that cook. Surprised no other men jumped in to help you out. Going forward, foil is the best for speeding up the cook (Texas cheat). Forget butcher paper in a situation like this, because it breathes more. Keep uploading because I’ve subscribed.
If you do end up doing something like this. Wrap the ribs in foil make sure you use a instant read thermometer too they are expensive but they are worth it. It's nice seeing another young man stepping out of their comfort zone bad ass job for your first time.
The rib racks are great for St Louis cut ribs only. Next time if you have a chance to prep, you could cut all the ribs at the end of the bone, that will give you a bunch of St. Louis racks and rib tips that will cook fast and still taste great.
Here is some advice as i have been in this situation , make the ribs the day before. Next day put them on the grill covered in aluminum trays and let the warm up, cut them and serve, no stress.
Bro, I feel you. You must have been stressing. I’ve been there. I once had to BBQ for 50 people. It was ribs, Tri/tip, chicken, and hot links. I was just starting at 2;00 pm and I was suppose to be done by 5:00 pm. Next thing you know, it was 7:30 pm. I was stressed out.
The first time smoking. The ups and downs. The anxiety and the feeling of finally finishing. Tip with the butcher paper, yeah get the extra large size the paper wasn’t that wide, I would have cut the paper at a longer length, so like instead of 24 inches maybe 36. Everything else you kind of learn by default so don’t trip and keep doing it. Enjoyed the video. You did amazing!
You did great considering all that you had on your plate. Double the paper, spray it down to make it more pliable then wrap. Essentially two pieces of paper for every one thing you want to wrap 11:45
Bro I definitely can relate to a few things in this video, especially when you trying to hide that burnt meat on the hot side😂😂😂😂 Trust me it happens to the best all meat reacts differently. Keep up the good work man✊🏾
Your biggest mistake is starting too late. The last time I cooked ribs for a large group I cooked then the night before. In your case, you should have started around 9a with the ribs (trimmed and seasoned them the night before) mainly because you can't rush BBQ, and you were unfamiliar with the grills & smoker. You used 3 different style of cookers and you did a good job maneuvering between the 3. As far wrapping, Butcher paper is best on the smoker, but foil probably would have worked better when cooking over a fire. Keep working you did great. My brother want evening to cook for a large group😂
In that type of situation what you could’ve did was put the charcoals inside the grill instead of the smoke box and cooked the ribs over direct heat about 250-300 turned every 30 minutes and they done in bout a hour and a half
Soak your wood chips so they have moisture and they want burn ❤️🔥 as fast. And you could have put a deep pan with water in it in the bottom of that one grill and have your coals or wood on the other side and cook the ribs in indirect heat.
I'm not a pro, been smoking for years now. It is Def not easy like some think. I'm very impressed on how much you took on!!!! I think you did very good my friend. And I think you just found your new hobby!!!!!! Keep smokin!!!!! Well done video. I subbed
Man I wish I could’ve jumped in and helped you out bro, honestly if you were a bit more prepared and had everything prep’d it definitely would’ve been so much better, the one tip I have is whenever you know your about to get on the grill be sure to have everything ready and set up, make sure all of your meats are prep’d and seasoned already, have all your water bottles that your gonna use ready to go, make sure to have a long stem lighter that’s bendable definitely makes life easier. It’s all about the having everything in order, prep’d and ready to go that way your not scrambling looking for stuff and trying to do a million things at once. But the more you grill the better you’ll get at it.
Job well done, I have been there before bro. trial by fire. It gets easier with time and then you begin to see and fine tune your serving, and prep time and cook them how you want them and not rush.
Bro that steak looked on point before the west Africans wanted you to over cover cook the meat lol. You did your thing for a first time my bro! The reason the temp on the smoker was too low is the thermometer is not a grill level heat rises so generally that dome temp will be hotter than grill level.
Also, turn the nozzle on the spray bottle so that the spritz comes out in a much wider pattern. This will prevent your spritz from pooling on the meat. Pause.
Not the offset smoker the other one is adjustable had it up to high the charcoal was to close to the fire 🔥😂 you get a A boss getting working on your Craft 👊🏽
Props for your efforts....that is a crazy amount of meat to cook on some ancient ass grills. I know you already know you got to start 5 hours earlier than you did and get those grills prepped and up to temp by noon. Gonna take 4-5 hours to cook ribs. Not sure how you were gonna smoke more than 8 racks on those grills. I wasted my money on a rib rack too when I first started. Baby backs will work on the rib rack but not them big ol st louis ribs you had. Props for trying to feed all those people. A BIG TASK!!! Live and learn.
When you get people coming in before the food is done I think I get nervous. Just a suggestion next time trim at home and season . Do as much prep work at home will be a total life saver. If you had trimmed your ribs down rib rack would’ve worked better. You learning and will master it if you keep trying. Bro you definitely took in a big job. Just asking how many times had you actually tried this in the backyard cause dude you took on a big job.I hate cooking everyone come in for a plate when their feet hit the ground like dang did you feed anybody before you left your house. Coming in hungry PRESSURE. really enjoyed this video this was probably me 20 years ago in the backyard when this became my hobby love it love it . Great video I have learned so much off the internet about BBQing
If you use butcher paper spray it first it’ll help it lay down. They make wider butcher paper but normally you’ll have to place two pieces down and it’ll make life easier. The ribs looked great!
You did good considering all the circumstances. Just focus on the basics first. Fire control mainly. That's going to be your bread and butter. Once you have that down, it's just a matter of what cut of meat you want to smoke and how long. You really don't even need to wrap. It will help but not absolutely necessary. As long as your fire is on point, you're good.
For this to be the first time, good job. Just like anything, practice… but in a less stressful setting. Always overestimate the time of the when the food is expected to be done. If you think it takes 3 hours for whatever to be done, plan for 5. Lastly, a better way to wrap your food is just to use 2 sheets of wrapping paper instead of just 1. You’ll get better with practice and time.
