That rack of Pork looked super juicy and tender. That Chine bone messed me up to the first time I tried cutting into it. LOL Great list of shout outs you gave!!! Glad you got the River Country thermometer, Slow'N Sear, and the WSM to cook up some fine eats. Overall, I'd say your on your way to a bunch of subs if you keep doing these great videos Phil. I'm proud of you brother!!!! Excellent video!!!
WOW, Janet come slap me. I want to make sure I'm awake. T-Roy is on the line. This is a privilege to see your post. Every time I have a big cook, I go look up one you have done. Thanks for all the good tips. I have certainly put them to good use. This Frenched cut rib cook was a perfect fit for that Rotisserie and turned out well. We finished it up tonight. The brine really worked and the meat stayed very moist and tender. I'm learning every time out. I watch, then go try to do. Got a little careless with that Old Hickory. lol Thanks so much for stopping by my little channel brother Troy. CHEERS
You're doing fine Phil. Keep doin' what you do buddy and you will have a nice following of folks that look up to you as well. We are all family!!!! Wishing you and Janet, and the family, a Very Merry Christmas!!!!
Looks really good Phil. I always wondered why they call them french cut? I've seen people put tin foil on the exposed bones so they dont get black but the black ribs look good too!
Smoke Trails yea, Black bones didn't bother us. Kind of seem to disappear after we plated them. Yea Frenched is cutting all meat, skin, and fat back scraping the bone clean and left exposed. I first thought it was a rack of lamb. Thanks-Phil
I love Baby Back Maniac, Mad Scientist and T-Roy. I learned A TON from those guys. I found out about Phil N Florence from Baby Back Maniac. I'll have to check out those other guys. Doing the "grill mod" is the next thing I'm gonna do to my 22 inch WSM. Then I'm getting that rotisserie from Cajun Bandit. Thanks for the video Phil.
Everyday BBQ You said that right. Just got Old Hickory. That's a big blade. Got too careless. Lucked up in severity. Healing just fine. Thanks for watching and the commenting
Looks very tasty and who doesn't like a "Pitmaster speciall" while you wait. Love your background music. Bloopers were a great touch- hope your finger heals quickly. I will have to look for a French cut pork roast.
Hey Phil, you got some good knife skills... LOL. You should have used the plastisu knife that Larry at the Wolf pit uses... haha. Nice cook my friend! I liked the sausages... did you pick up an extra set of meat prongs, cause I remember when you did the two chickens you said you needed them. The WSM was running hot for sure, next time don't light as many coals, let them burn for 10 mins then add to the S'nS or you could use this set up with the two Weber kettle baskets flanked left and right. These baskets sit lower on the coal grate so the coals are not as close to your meat as the S'nS. Well Mama and I enjoyed this... it's been fun cooking along with ya... great video and shout-outs! Thanks the BigMan : )
Biggs' Home Cookin' You ole hawkeye. You don't miss a thing. Ues I mentioned needing another set of forks before. Ordered another set. Lol Aahh the brats were a good snack too. Jay Dalum told me they call that camp food. We call it Pitmaster Treats. You know I stood there contemplating over the two kidney shaped weber pans. I wanted to use the SnS. Did put it on the lower brackets. Either I needed to choke it dowm more or use less charcoal. My cooks tend to run hot. I've had several like that. You need to break out that vortex. Decisions, decisions. Thanks for watching and the commenting. RU-vid videos have become good entertainment. Lol
Hey Phil, Nice to see u and a post from you. That Old Hickory knife is for clearing brush not cutting some pork 😂. Glad to see it was minor I laughed out loud when I saw the Patented Phil In Florence Pitmaster Special side cook on the roti. That is “Camp Meat” in our family like I told Mathew at Barlow. Those who grill get the spoils. For the roti I free wheel the shaft on the bandit ring to feel for out of balance by hand and do the adjustments before engaging it into the motor box. Does your motor have an AC adapter or is it battery only? I hope Momma is the one who gave you the can cozy, cause if you bought it yourself, hang on, if Momma is not happy, no one is happy😂 Keep up the good vids Phil! Jay
Jay Dalum Hey Jay, yea that Old Hickory is one size from being a machete. Lol I luv that camp meat when grillin. Not everyone appreciates the little things. You got a hawkeye for sure. Had one cook long time back where my 9mm handle was poking out from under a grill glove. Nobody mentioned it. Lol What coozie? Lol Yea I know ifyou roll the rotisserie the heacy side will go to the bottom, then move the counterweight to opposite side. Sometimes I don't do things I know to do. Why I don't know. Glad you like watching my craziness. Nice that you found the used performer to play with. See ya
Cooking with Cricket (cricket516) Hey Cricket. Was a great cook and Rotisserie performed well. My finger,,wel I didn't need stitches, but it was still a ugly gash. Got a bandaid around my finger tight. I've hit it or pulled and squeezed om thimgs several times today and got it bleeding again. It'll be okay in a few days. Thanks for asking
Wow that knife didn’t hesitate to take a bite out of ya! Yikes! Shedding blood for your bbq, Phil you’re a dedicated man. Glad the rotisserie worked out for ya on this one, looked real good. I think I’m gonna start following in your footsteps and put on a little pitmaster munchies on while cooking the main course. You are a wise man. Also gonna try to find one of those French cuts! Good shout outs, Jeremy is awesome, I wish he would post more often. A couple of the other channels I’m not familiar with, so I’ll go check em out. Cheers to ya, enjoy the day!!
Barlow BBQ Hey Matthew, thanks for the great comments. Always put meaningful thought into them. I highly recommend this cut of meat. It's a relatively fast cook and delicious. I think the overnight brine really makes a difference. I'm use to pork loin meat being dry but this was not. The Porchetta rub along with the garlic and ginger really made it a fine dining savory meal. And yes that big crocodile Dundee blade caught me by surprise. I got careless. Guess my high blood pressure needed letting. Lol
I like french cut ribs, it cleans the bone ends. Tied with butcher string the ribs become a standing rib roast. Stand the roast and the bones won't burn -- sometimes.
Hey Oren, I was just too eager to get back at it with the rotisserie. Worked like a champ. The black bone tips didn't bother us a bit, neither did it change the taste at all. Now, if I have special company or want to impress I'll definitely cover them with foil, or stand it like you suggested. We finished it off tonight for dinner and it was still delicious. The meat was truly moist, tender and not dry. The all night brine was effective. We'll be doing this again in the future. Thanks for the feedback. It is appreciated.
Mo better! Good channels you shouted out. Love the rotisserie set up. Love the knife, I have one too! Awesome look to it, I am sure it was awesome! Great job Phil!
PAPA Texas Hey Papa Texas. Thanks for stopping by and checking out what's going on here at PHIL IN FLORENCE. Tje rotisserie setup did a great job on that rib loin. Yea I've seen those big blades on BBQ Bros and all over the web. It's big, it's sharp, and it's cheap $20. Oh, and it will cut if you saw the knife blooper at the end. Blood is red. Yikes.
yea, this cut was a new one for me too. Most people don't stick around to see what goes on at the end. lol Yea that Old Hickory is a big long blade. I wasn't lookin for it to go that far down. Use to using smaller knives. I got careless. I don't think any got on the meat, but it danced around it some. lol Thanks-Phil
Nice cook Phil! Never cooked one of those, but gonna now! Made me jump in that knife blooper! Whew man! And thank you so much for the shout out. Much appreciated and I can’t wait to see that ThermoPop in a future video!
Azrael's Pit BBQ Glad you liked it. Pork loin is the other white meat and be a little dry but this wasn't. Believe the brine made the diff. We really enjoyed it. The rotisserie did great. Yea I got careless with that Crocodile Dundee knife. A little blood letting won't hurt ya. Lol Can't wait to use tje Thermopop. Thanks again Chris
Hey my friend, My Red Raiders has made it to the Birmingham Bowl and I see those Game Cocks has made it to the Outback Bowl! The main thing, both of our teams are in bowl games! Now those pork ribs looked delicious! Enjoyed the video! Take Care!
Great looking pork, Phil. As soon as I saw you bring out that big knife, I said there's a handful of trouble. I was right!!!! A band aid magically appeared on a finger. The blooper showed how it happened. Cook safely, Brother. Rock On!!! GB
LLLLLLLL. Yea, that big ole Crocodile Dundee blade was a handfull (and very sharp) That thing will cut you when you're not looking. Just got careless. Yea that band-aid magically appeared during the middle of the clip. haha Gotta luv them bloopers. That cut of meat was delicious. I recommend it. Be sure to brine though. Even next day for left overs, it was still tender and moist and not dry at all. Really surprised me. Thanks GB
Oh man Phil..I knew the knife cutting thing was coming and I was cringing hehehe..so glad it wasn't too bad but man...ouuf..Beautiful chops that porchetta rub from Joe's is the best!
Booger500us Hey Booger, yea as old as I am and as much as I've handled knives, you wouldn't think I'd be so clumbsy. That won't happen again. Just got careless. This is a great cook, amd the Porchetta Rub, along with the garlic, makes this pork very tasty. Thanks for checking it out.
DW's Southern Cooking & BBQ Thanks DW. Yea I thought this was a rack of lamb at first. Frenched cut means to cut away all meat amd fat amd scrape the bone clean to expose the bone. You should try it. Was very good. Was fairly fast cook. Just don't cut yourself with the crocodile dundee knife like I did.
You and your sausage snack😂I bought that Old Hickory Knife too. The bottom of it is sharp too. I knicked my thumb last week. I'm not used to knives that are sharp so close to the handle. Weird thing, I didn't even know I cut myself until later in the night, it didn't bleed. Glad you didn't lose a digit. Your pork looked delicious. Thanks for sharing😃
Christy's Cooking Channel Hey Christy, that big old hickory will getcha. I just got careless. It's mending okay. That pork loin was delicious. Loin meat can be dry, but the all night brine really made the difference. Was very tender and moist. Last two thinner slices were put on sammich with BBQ sauce and delish.Thanks for watching and the comments. Looks like Justin's red kettle is comin back.
I just got my Cajon Bandet rotisserie and ring for my Webber Jombo Joe. I Find to very hard to regulate the temperature, with the extra holes. YOUR ideas how to fix this. Love all your videos.
Temp fluctuations are always close by. I've had them too in most of my cookers at some time. With the rotisserie, I've attempted using the weber kidney pans, the SnS, then charcoal in the bottom. I had issues for sure. When one way doesn't work, I move to to something else. You definitely can build a bigger hotter fire in the bottom using the basket. You can use lump charcoal for more heat.Cold or windy can hamper the temps. Which charcoal and method are you having trouble with?
Ha, I won one of those TS rubs from Sal as well. lol I'm sorry if I missed it but did you mention if you've done this with rotisserie and the WSM in the traditional set up (coals in the bottom) and the difference it makes? I would imagine you get a better crust like this? Man, that pork looked great! Great job, Phil.
Baby Back Maniac nope, not traditional setup. Used lower mid rack brackets for charcoal setup with SnS and 3 chunks apple wood. Cooked temp avg 320 for 1 hour til it reached 140 degrees. Then removed and wrapped let rest 30 minutes. Not use to using a Crocodile Dundee knife. That sucker is long.
Baby Back Maniac Oh okay. That would definitely lower the heat source significantly. This thing works well with a kettle. Will add that to my list to try in a traditional wsm smoker setup. Stay Tuned.
Hey Phil I bought the Cajun Bandit rotisserie ring and spit with electric motor on a 22" Weber kettle . It works great but with the ring but now it's running really HOT! I cant get it below 400 F even with the top and bottom vents half shut. Am I doing something wrong? I think the new ring leaks alot,,,thats the trouble. Any help appreciated. DD in Los Angeles
Headchefmom Kendall Lawrence Hey there Kendall. Yea that Old Hickory is almost a machete. Got a little careless. That was a fun cook amd the pork was delicious. Thanks for stopping by Kendall.
Hey Robert, even though I have two Weber grills/smokers, I don't have their rotisserie. I opted to go with the Cajun Bandit along with the expansion ring. I've seen plenty users out there with the Weber and from what I can tell they have many similarities IMO. I would say it's a toss up. You can do a search on YT for Weber Rotisserie and get plenty of video to watch on it. Thanks for watching PIF and taking time to comment.
Big W BBQ Hey Big W, it was a great cook and delicious. I got careless using that big blade. Hadn't used it before and not use to using such a long blade. Put my finger in the wrong place. Its healing just fine. Thanks for watching and the comments.
Great shout outs Phil :-) I like brats like that too :-) I'm never prepared for presentation lol :-) Those turned out really nice and delicious :-) I like how your dog barked when your wife tried some :-) A "BIG" thumbs up :-) The end made me think of Pink Floyds tune Careful With That Axe Eugene. It hurt me just watching, OUCH!!!!!!! Was that you yelling or a voice over? Have a great Sunday :-) ROCK ON!!!!!!!
Hey Fred, It was a great cook. Those brats were perfect if you like'em dark & crusty but nice im the middle. That extra fork works good.for that. The Frenched rib loin was delicious especially with Tamgo Spice Porchetta Rub and garlic. The Old Hickory really can cut. That ouch was a special soumd effect pulled off RU-vid music library. I was looking for a blood curdling scream, but that's the best they had. Lol Like that Pink Floyd song title, funny. Lol That's one big blade.
Your initial flame, was way too hot, in my opinion, remember, Q is low n slow...less heat, bones wont be black.. at 2.99 a pound, that is my favorite cut of meat, next to the bone in Prime Prime Rib roasts I will buy for Christmas...You are learning mane...it took me over 5 years to get my brother to drop his temps when cooking...he's finally got it now and creating some Damn good cooks.....just remember, Mr. Italy, low n slow for ALL meats...I don't go higher than 225, in the beginning of this one, you were 700 plus, you could have cooked a nice pizza with those temps....Good luck and thanks for sharing The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
joey b Thanks Joey. I'm all ears. I knew I let the temps soar too high. But you know what, other than the dark bone exposure, it was still very good. That meams lower temps would've been even better. Oh well, still learning. Tks for your feedback. Very much appreciated.
OH CRAP!!! Careful there Buddy! You had me cringe on that one! Nice cut of pork.....good brine and combo of seasonings. Nice set up with the CB Rot........yep that's the only this with them.... you can't stick in a probe. Bet it made for a fine meal. Thanks for mentioning Azrael's Pit.......he knows his Que and deserves more of a following! Smoke On! \m/
Heavy Metal Bar-B-Que Yea I should've watched the temp closer but it was still very good. Was not dry at all. The brine loaded it up with plenty of juice and savory goodness. We will definitely be doing this again. 1.5 -2 hr cook normally. That Old Hickory sword is a big dog knife. I'm not use to something being that long to slice through and then some. Got me good.
Biggs' Home Cookin' I'm lovin this thing. It will possibly become the next "Big Thing" in the Grilling world. Its called Meater? Can't beat that. Now I want one. Look forward to seeing you use it.
Hey Phil, I still have my vortex and kabob hangers for the PBC to test out...haha. Thinking of getting the Weber red kettle and CB expander... cause I need another kettle to help house all my accessories... LOL.
The food police will be after you for bleeding on your board. I've gashed myself pretty good while butchering deer before; its pretty easy to do. I like how you managed to cook your lunch on the rotisserie at the same time, I wouldn't have thought of that configuration. There are a lot of good knives out there at a fairly low price point; especially if you look at professional butchering knives. I would suggest an 8" breaking knife for what you were doing (except for cutting your finger). I just looked on ebay and there are several listed. I would try a Victorinox/Forchner for starters; they will cost less than $40 to your door. Merry Christmas and Happy New Year to you and yours.
handcannon I appreciate your thoughtful feedback and comments. I keep picking up toys for grilling and smoking. I've looked at knives online a little bit. Just haven't zeroed in on any yet. I'll take a look at the one you mentioned. Appreciate ya. Rub some dirt on it and keep going. Lol
Phil Put the knife down!! That blood squirted out brother, Dang. Anyhow, Inject It next time and you can go with them higher temps with no problem. Apple juice or DrPepper, or combination of both👍🏼
