+Smoky Ribs BBQ & Southern Cuisine Hey there Rus. Thanks for watching it. I learned a few things. Eager to do some more. As you saw I made a mental error by lowering too low at the end thinking the coals were about spent and stayed away too long. It ate very good but took some of the purdy away. Live and learn. I know you haven't done that . Lol Have a great weekend.
LLLL. Yea you had a key word on the end. Practice. I walked off at the end when I should have stayed (and new better) Anyway, it is a fun cooking accessory. Thanks for stopping by Ry.
I figured that Santa Maria should work on the WSM base, so I appreciate you confirming my hunch. I've got to try that!!!! Glad you enjoyed the chicken and I'm sure we'll see you thinking up more cooks for that grill in the future. I'm doing some ribs next!!! Can't wait to see how they turn out!!!!!
T-ROY COOKS I've wondered how it would handle ribs. Can't wait to see how yours turn out. The thin sliced beef short ribs I threw on with the chicken were delicious. Almost like very thick bacon, but 10 minutes and they were done. Have a great weekend.
Thanks, I appreciate that. I think everyone, especially those up north and out in the midwes are ready for the big thaw with milder temps so they can get outside without shoveling snow and freezing. lol
I was watching mad scientist bbq and he said to come over and check out your channel so I did and now I'm subscribed to it. Your food looked great. Keep up the great work my friend
Great cook Phil! The chicken looked awesome to me. I think I’ll be getting one of those Santa Maria Grills for my WSM base that workout really well. Thanks for sharing the video and keep up the hard work on making new ones for us all to enjoy.
That chicken looks a lot better to me than it did to you apparently. I think you killed it. Absolutely fantastic meal. Do you have a Whole Foods or Trader Joe’s in your area? They may have tritip. You think the SM is a better fit on wsm than kettle?
Baby Back Maniac Hey Justin. Just now able to answer. Had cook going earlier, then son was sent by ambulance to ER which is where I am now. He is okay. That was a beautiful cook on the SMG. The grill accessory did its job. It will work best IMO on the WSM. I heard others mention that wood fire in the kettle have warped the aluminum clean out. That is hearsay not sure. Could prolly check it out on google or RU-vid. The chicken was great, just lowered down the grate after saucing and shouldn't have. Then went inside and stayed too long. The charcoal had depleted and I assumed safe end of cook. Wrong. It didn't burn but took some the purdy away. Closest TJ is Atlanta or Charleston. However, found tri tip yesterday at Old Timey Meats. Thanks Justin.
Love that Gamecocks hat Phil! Go Gamecocks! Not too many of us SC gents around, so great to see another SC brother having a great time outdoors on the grill!
Thanks for sharing . I am in the process of gathering material to build one from scratch . Have a 26” pipe cap for the fire pit . Plan on putting it on wheels so I can move it . Getting good ideas watching . Big help thanks . George
I’ll tell ya Phil...even though the skin was burned it was still a great cook. Personally I like the skin burned. I’m going to do a cook on my Santa Maria in a couple weeks and you showed me what I need to know! Thank you! You have a beautiful place btw! Keep on keepin on bro! Cheers!
Onion's Smoke Shack BBQ Hello brother Johnny. We still be havin fun. Kinda cool havin a West Coast group of friends come by late. Funny when it's 1am here it's just 10om there. I'm gonna love this SMG. Thanks Onion
Great looking cook there Phil and Janet. That barnyard walker looked awesome. And Janet those Taters Oh my goodness they looked delicious. They may be what the distraction was. Thanks for sharing y'all. I'm staying tuned Phil. Take care!!! Darryl
Darryl Irby haha barnyard walker. First time hearing that one. Good one. I just told Janet you liked. That scalloped tater dish is the best. Now you know where I was when I was supposed to be watching sauced down Barnyard Walkers. Thanks for tuning in Daryl.
Man, that chicken looked great anyway! Also I liked the gear / patio shot... I love to see what folks are using "behind the scenes" for cameras and grills. Nice job! Oh, and more "Mrs Phil in Florence Jen" please! :)
HotSauceDaily I appreciate the comments. Yea it's interesting to see what else is happening behind the scenes. That was 45 minutes of video edited down to 14 minutes. Lot more could show but viewers won't stick around to watch.
You look like a pro on that Santa Maria Phil!! I loved the color on the chicken and the little chicken dance that you did when tasting it!!!!!!! Hey brother, my Santa Maria arrived yesterday so I'm breaking her out this weekend! After watching this video I can't wait!! Take care my friend!
Now we talking!!! Man ole man did that look ever so tasty! Got to give that grill five stars and the cook four stars cause he left his post during the last mins of the battle. LOL Great job done Sir!
CB's Greenhouse and Garden LOL, yea you're right CB. The grill did what it was suppose to do. Usually issues boil down to operator problems. Thanks bud. Y'all getting ready to start tearing up some dirt yet? I went over my garden spot last week just to discourage the weed growth. Have a good weekend.
Yes sir we been working the straw bale racks all week getting them ready for planting. I will be putting a series out on how I do our straw bales from start to finish soon so keep an eye out. Can't wait to see what you will be growing this season!
Damn this was cool Phil! The beefribs and the chicken looks awesome. I hope that st. Maria will be exported to Europe.. Thanks for sharing this brother! Cheers from Norway
Elton's BBQ-pit Hey Elton, this thing is a lot of fun. Also produces good tasting roasted meat. I see me using it a lot in the future. Hope you can get one. It is simply made, and could be built if you were handy in your shop. Thanks for watching.
I'm 100th... good cook on the SM Phil...looks like a fun apparatus to cook on. Put the CB on there... just cause it looks cool! Don't walk away Renee... from the grill... especially with chicken. Thanks... Kid Flash!!
Don Frame Thanks for watching Don. I appreciate your support of or channel where we like to make cooking, grilling, and smoking fun and not too serious. At the same present quality videos and good food.
That is one nifty looking gadget you got there Phil..great cook even with the extra carmelazation. I was waiting on that bathing suit shot....Too old may ass...lol....KEEP SMOKING POTNA.
The Meat Stall Hey Ricky..BLH..That is a fun little accessory. Yea that extra crust is really good, just takes some of the purdy away. Janet made up for it with the sides. Lol Have a great weekend.
Made the Santa Maria Proud product looked fantastic. Great Job Phil setup looks good too. Maybe Lobells can endorse your Tri Tip. I guess there will be no liver and onion video on a Blackstone any time soon😁 The side dishes looked delectable also.
John Knapp Hey John. It was fun using something new and different. It's a fun accessory. I learned a few things like stick around and watch the meat after saucing, also do discount spent charcoal as having no burn power. Janet says thanks for the compliment in the sides. Got a new griddle will show off next. Yes A Lobels piece of meat would cook good. SeeYa-Phil
How ya doing Richard. Glad you liked the cook using the SMG accessory. It is a great attachment and I love cooking with it. Heavy Duty and fits so good on the kettle or WSM. Thanks for watching and commenting. Happy Easter
PHIL IN FLORENCE question for you on this style of cooking. The benefit would that meat can be cooked without charing the outside too much, correct? Perfect for thick pieces of meat or cuts that cause flare ups?
Richard Casey Yes, Being able to raise and lower gives you quick control. Also, cooking on an open fire with wood gives better flavor. After the cook, you can keep the firepit going for a group to sit around and socialize, or for kids to roast marshmallows.
Yep, you can. If you have a welder and can pick up some 1/4 in. rolled steel for the bottom, and 20"-22" long piece of 24" diameter steel pipe, you could make a killer firepot. Check out the one Andy Olsen had made. His pipe is 3/8 in thick. never burn it out. Then weld 4 legs at an 45 degree angle. That SMG will sit right down into it. It doesn't have to be that stout, but several options. You could weld up a fire ring stacked on top of another ring with vertical stringers and just stand it in a block fire pit. Then just build the fire under it in the block fire pit. That would be cheap too. Thanks for checking it out. It is a fun accessory to cook on.
Andy Olsen Yep, main thing is that there are options and different ways to utilize the accessory like you mentioned before about blocks, rocks, etc. Camping setup. Really cool device. Thanks Andy
That looks like a neat accessory; especially for people who already heat with wood or have property from which to harvest it themselves. One tip for using the pigtail tool - it isn't really a stabbing implement, so just put the tip on the meat at a 40-60 degree angle and turn your wrist to thread it into the meat. It works like a suture needle (keeping us in stitches). Once impaled, just turn the meat over and turn your wrist in the opposite direction to release the meat. The chicken looked fine to me, bbq chicken is supposed to have a little black on it, isn't it?
handcannon Yep, I agree. I cut out during editing where I said the pig flipper is like chopsticks, takes practice. Thanks for the tip. Its a cool little tool. Thought it went with this style grillin. A novelty tool fun to play around with. Yea, I actually like the char. Just wanted it to look good. Learned a few things on this one. Fun though. Thanks for watching and commenting.
Nice inaguration. Dont worry too much about the last char, i have a friend who thinks thats what it should look like when its just beginning to get done, next time you will stay hehe. The whole meal looks fantastic. Asparagus are going down i price again here after off season peaking so i think thats something i need to make soon :) thanks
Hey Phil! It was good to see you finally decide on what you were going to set that thing on. Having options makes things complicated at times. :-) Thanks for explaining how you got the fire going.....that will help a lot of folks. Did you find yourself raising and lowing it during the cook, or did you set it at a certain height and leave it there? How far away from the fire would you estimate it was set at? I'm with you on the wood fire open pit taste........there's just something about it! Good choice using the Richard's Sauce! They sure did look Pretty! We're are learning here......and I bet you won't do that again. It's all good......You and Janet had a fine looking meal in the end....and that's all that matters! You know what I got up my sleeve don't You? :-) HMB Style!
Heavy Metal Bar-B-Que Hey Ken, we had enough food for you and wife to come join us. If they ever give us beam me up technology, there will be no limits. Then if you post why don't y'all come for dinner could be disastrous. Lol I raised and lowered a couple times just to make sure it was good withe heat and fire. When the fire is freshand hot you raise up pretty high until it settles down, then start bringing it down. With a good base and couple small splits, you need it up about 10-12 inches. Also if fire is dwindling and what type meat you're grillin, and if it has sauce. Several things to consider. Well, if you have a welder, a hack saw, a deill, and a way to bend a little strapping, a guy name Jack could build his own. So, I'll be waiting.
And right at the very time I've decided to spend copious amounts of cash on new BBQ toys, up pops another "must have" toy! I'll be broke by the end of the month, but I'll be smilin'! 😆
SmokeyGoodness Hey Mr. Smokey Goodness 2.0. This one is fun and easy. I think you need to place your order so you can wear some rawhide and camp out around the Santa Maria grillin up a buffalo butt. What won't fit can be ground up into bison burgers. Yea, that's the plan. Have a great weekend Dan.
Growing up, we ate really burnt gas grilled chicken😂They would sauce it up and let it burn😂Yours looked perfectly charred not burnt at all. Looked so delicious, the sides looked perfect too. Thanks for sharing😃
Christy's Cooking Channel Thanks Christy. Actually it was delicious just like I like it, but I wanted it to be purdy. I did learn a few things. Can't wait to use it again. Yeah, I've had some of that gas char chicken too. Lol Thanks for watching. Have a great weekend.
Hey, thanks for watching and I appreciate you saying that. My first cook on this grill accessory and I really wanted it to be great. It was hard on my pride, but had to show it. I cut out a lot of it. It was some purdy chicken to the end of the cook. If I had just taken it up right then after saucing, but NOOOOO....I had to go inside and do stuff. When I thought about it the thought was naaaa it couldn't be, it wouldn't be. Then I got some pep in my step to get out there. Two things, The charoal had depleted pretty good, and I thought the cook was done and it would be ok to lower the grate to stay hot. Well, there was more heat left in the coals that could and would burn meat which had been sauced (sugar burns). That was like guessing all the letters on except the last one on the game show and then saying the wrong word for solving the puzzle and someone else winning. Anyway, thanks for watching this, and making me feel better about my screwup.
Blue Hey Blue, it's good to know there are a few more out there that will admit it. Lol It took some purdy off the outside but still tasted great. Thanks for watching and the comments.
Hey Phil, That was nice to finally see you stretch the legs on the SMG. The PIF, Phil In Florence staple, Chicken, but wait, we got ourselves a little CAMP MEAT!! It is Official, Beef Short Ribs, eating some of these before the chicken is done does make it Camp Meat. Either family is over, or the Foodsaver is working overtime and Phil & Janet are eating some good BBQ all week, that is a lot of tasty looking food. You do not have to rub it in on the weather buddy, we got 5-6” of snow yesterday, although the sun has a little bit of power now so after being plowed the streets and roads were dry in the afternoon. I guess that means good ol Phil will be planting the garden in the not to distant future, can’t wait to see that happen. 😎. Jay Camp Meat BBQ
Camp Meat BBQ Camp Meat BBQ Hello Jay. The camp meat was very tasty. Have had beef ribs but never seen them sliced like thick bacon. No company, just me & Juanita. Funny, we cook like that all the time. If I begin doing garden videos, I may meed to fire up another channel, and call it "PHIL'S DIRT". Have a goodern. Oh yea, the weather. One day you need long sleeves and long pants, then T-shirt & shorts. Sorry you still sloshin round on snow and ice.
PHIL IN FLORENCE Morning Phil, When you were putting the meat on the SMG I was yellin out loud, “Cmon Phil, break out the stacker”! I can’t wait to see some Phil Rigs with the new SMG, should be fun. I would like to see some garden videos mixed in with some BBQin vids, otherwise when you are, “The Sodbuster”, there will not be as many Q vids. I liked your vid with the plow when you were making rows, that was pretty cool, you looked as happy as a pig in mud out there trompin around in the dirt. I know it will be satisfying to start from seed and then end of summer to be doin some vids with your very own veggies from the garden. Maybe there will be some yellin from us in the gallery what should be planted in the garden, I know I would never have an opinion though😂. Jay
Camp Meat BBQ Camp Meat BBQ Jay, you make me laugh. Happy as a Pig in mud. Well, you are right. You can tell when a man really loves something. He'd rather ne doin that than anything else. My dad was a gardner and was that pig. Ine year we found a big pig sign with lots of memes on it. He loved it hung it on the kitchen wall. When he passed, I got it back. Now hangs on the wall in my shop. Thanks for all the support.
PHIL IN FLORENCE Phil, I was bringing in some scrap copper to a recycler a couple of years ago and just as I walked into the place and there were a couple of workers looking at some piece of brass and just then I noticed it was a pig as one of them tossed it in a pile of scrap, “Hey, can I see that...how much do you want for it? I walked out of there with a $15 pig that still is stuck in the ground by one of my grills. It says “Pig Crossing” underneath the pig outline, I think it means that the pork that I am putting on the grill is crossing to “The other side”. 😂
I have a question for you. . . my brother in law is from Santa Maria and cooks SM BBQ all the time. He's told me that before the meat goes on the grill - makes sure that all the wood is 'charcoal-ed' first. In your video, I noted that the wood was not burnt yet on the top side. Is that just a style thing? Is my BIL just a SM BBQ snob? or is that a legit thing to practice?
Hello Ronz. I know what he means. The best method is actually burning the wood in a burn barrel or pit, then shoveling the red hot coals beneath the meat. I use the open pit fire sometimes because I'm sometimes lazy and impatient. I did a couple cooks at Thanksgiving shoveling coals, and the pulled pork was the best. Thanks-phil
Howdy Phil, man those looked great! Did you by chance get the rotisserie for the Santa Maria? I wonder if the motor and spit are interchangeable from your Cajun bandit?? Thanks for sharing your video! Cheers
Rusty KC I didn't get the rotisserie but I can install a bracket in one side and drill holes in each side for the spit rod to go tjru. Then the cajun bandit roty will work. Joe at Black Hole BBQ did it.
Hey Melissa, that ring is part of the charcoal and grate setup which comes with the Weber Smokey Mountain smoker. I'm using the bottom section of the WSM which is a good fit for the Santa Maria grill accessory I'm using. The WSM has three sections being the dome lid, the large barrel shape middle section, then the base section which you see here.
The Santa Maria Grill attachment is sitting on top of the Weber Smokey Mountain Smoker bottom or base section. Works out just fine. Thanks for watching.
Now that was a good burn if i ever saw one.lol did the same with two racks of ribs was gonna finish up with a honey glaze and got to yacking with my goofy neighbor and you know the rest of the story..thanks
vern linkletter Wassup Vern. I chuckled reading your story. I feel better already. You have the been there done that T-Shirt. They still eat, only takes some of the purdy away. Thanks-Phil
@@progers5019 Look son - i saw ur video with you unintuitively trying to hook the meat. NOOO thank u - i'm sure the rest of BBQers agree cuz u just don't see them hooks at all -
@@TerryManitoba That's good, no problem. Really haven't used that hook but twice. That was one of the two times out of 222 videos. I would suggest you go watch one of the other 220 cooks I've done not using the hook.
