Competition vids are my favorite ones so far!👍🏻 I can say from first hand you, sabrena, and your pops run like a well oiled machine! Congrats yall on the reserve grand champ!!!
You amazed me because you cooking three things at one time. I' m from AZ. and l had never seen a cooking Competition. Will be ordering some of your seasonins to help my cooking. 👍
Congratulations and next time will be better!!! Everything you cooked looked amazing and even though the wind was causing problems, everyone who helped made the difference!!! Next time hoping you get the win!!!
Man, all of that looked fiya! I know the wind can be a pain when trying to cook outside but you pulled through. Good job on your placing. If im able to soon i definitely need to try to get a hand on some of that seasoning!
You are amazing preparing your Ribs and Brisket 👍. You can definitely see the Chicken Breast pumping up. Will be getting some of your seasoning. That's a pretty good trick with the Spatula. Congratulations 👋 you did a awesome job 👍👍👍 on all three of your cooks.
Those ribs and brisket look absolutely perfect. I nearly took a bite out of my screen when I saw that chicken too. Gulf Coast Smoke brings the heat and the flavor.
Great video $ editing and amazing bbq results. I freaked out when my brisket did the same thing it started fanning out on the initial smoke, but then it somehow tightened up. Congratulations again
Killer cook ! Pulled off a RG while filming a RU-vid video ! That's next level brother ! You killed it on everything - trim - cook - and boxing 🔥 that brisket looked amazing! My favorite rub combos all start with a great fine grind base rub ! I got get my hands on your new stuff !
First off, congradulations man. It's well deserved! Second, thank you for sharing. the whole process. Please do more. This video really shows how much thought and effort is put into serious bbq. Keep up the great bbq and content man.
So what is a Reserve Grand Champion? Is that like runners up? With all the hardware you brought home, I would say you are a winner. Great job Alonzo, Sabrena, and team GCS.
Amazing job sir! Your presentation on everything looks absolutely amazing. I noticed you cook brisket uncovered for 3 hours or so at 250 degrees. When you cover it in foil, how long are you letting it further cook? until the 203/206 internal temp???
Lost my breath a second there with the chicken trying to fly the coup. Great video. Can you revisit the old school backyard guy with a crappy fat boy brisket cook with what you’ve learned and can pass on. That wind is killer.
What injector do you use? Where do you get those needle protectors? I have a similar injector but it's the amazon special and doesn't work very well. Thanks!
Hey bro. The spatula you use for the ribs set and the one for the brisket set ?? What are they and what sizes. You need to make one with your logo. I’d buy.
I use LC Boss Hog injection! Make sure to follow the instructions on the bottle for your liquid. If you bundle all 4 of our blends you get a discount on each bottle! It’s available on the site!
Congratulations, keep up the good work. There's always going to be somthing that goes wrong , or mishaps. But like ArneTex says , make it work. Obviously you made it work and got all them calls. Congrats again
