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You did a great job 👏

What are the recipes

Mine turned out unbelievable, thanks for the recipe, I’d take it over a brisket and a brisket done right is tough to beat.

Are you sure this is his recipe. I've heard several times that there is no Horseradish sauce in Bob's recipe??

Thanks a lot !! I'm on it now me so hungry.

First meat I ever smoked, 5, 6 years ago, was a pork butt (Boston butt) per Aaron Franklin's video from maybe 10-12 years ago, followed it exactly, post oak too, and it still is the best one I made ever. Recently duplicated it a month ago and it was fabulous, drew raves from some experienced smokers wanted to know all about it. For sure his seasonings and techniques are the simplest compared to everyone else. Others seem to be 'gimmicky' whereas Aaron sticks to the basics of what good is. 👍👏

trying to print this recipe but when I click on the link it goes to your web site and says there is nothing here!

Awesome

If you clean the grates do you need to reseason

Can't find the recipe! Says page can't be found 😕

thank you brother it's delicious!

You didn't add salt. Or did I miss it ?

I made this on July 11th 2024

Why do you braise the sausages at all, the skins are not porous at all, the German way is correct, cook the sausages directly by frying or on the barbacue, you don't boil Brats!!

Cooking in the flame means cancer!

What is sunshine

Thank you!

Dang son let your charcoal turn white a little more

Just finished Dijon leg quarters vid and saw cherry cola wing. Yes!

May I ask what is in the hydrating spray? The link to this recipe is not working unfortunately. I'm a northern newbie 🍁 at smoking meat, and would like to try this out! Also, do you soak your skewers in water before using them, so they don't burn?

Kid in the box!!!😂😂😂

looked great except, I would slice it a long the long way instead of crosscut

That's one of the best looking pork loins I have seen! Loving the bark. I am assuming it is because of the sugar in the rub?

Nice! 250-275 degrees using the analog thermometer on the lid or the digital one that takes the temperature at the grid?

The page on the website isn’t working :(

How long do you smoke it after the initial 2 hours at 300, you said glaze every 45 min ? Or do you just do that until you reach the internal temp of 150-155 ?

thank yo foe your recipy im going go maek white sauce with daddy :DDDD

AMAZING LOVELY STEAK BURGER 🍔 YUMMY 😋 DAPHNE COTTON ALWAYS 💜, AWESOME

Timeless, Jabin.. your channel is simply GOLD. I love returning to your channel and finding some classic true backyard BBQ victuals. These are the 🍖🍗🥩🔥🔥🔥

looks like you forgot to remove the skin

Thank you .. made today and will never buy store bought again.. love it

Great job. You made it brand new including the grill grates. Excellent look but does it mean you clean off 2yrs worth of flavour on your grill grates? Wanna know before I try this. thanks

I'm not exactly sure why these Oklahoma onion burgers have suddenly shown up everywhere. They are an Oklahoma tradition that's been around for a long time. But FYI, they sounded so tasty that I had to try my own "veganized" version. I've made them with store-bought vegan mushroom & quinoa burgers (cheap) as well as more traditional tasting plain vegan burgers using a little olive oil for frying. I put a lid on to fully steam the buns (best way) and melt the vegan cheese slices (Violife is the GOAT) in the last minute. And both versions were delicious AF! And the best thing of all: no animal had to live in misery or be slaughtered for my pleasure!

love pork belly... great recipe

All the information I needed about this grill. I'm on board. Subscribed.

I can't express how much we love this dinner!!! Thank you Jabin!

omg, i will try this, looks delicious. thanks for sharing

this guy's neighbors either love him (feeds them) or hate him (let's em eat smoke)

OMG there is a heaven - pork belly on a stick!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

store brand keibassy is fckin disgusting - treat yourself to the real thing or at least boar's head - everything else is dog sht

Looks great.

Really nice cook!

I made these at one of our 4th of July BBQ's and ever since then its been requested at every single party ever.

Thomas J Hall

Great review. This Camp Chef Woodwind Pro looks like a fantastic pellet grill. How is the construction quality of this Camp Chef grill compared to the RecTeq Flagship 1100?

As a lifelong Traeger user, I was initially skeptical about making the switch to ASMOKE. However, after using the ASMOKE Portable Pellet Grill, I've found it to be a game-changer. The temperature control is excellent, thanks to the dual sensors and new PID algorithm, which ensures accuracy within 5°F. This is far superior to the Traeger grills I've used in the past. Also, the portability of the ASMOKE grill allows me to enjoy perfectly cooked meals whether I'm in my backyard or on a camping trip. Plus, the added bonus of being able to adjust temperature and monitor food remotely via the app is fantastic. The unique flavors from the applewood pellets are a revelation, enhancing the taste and aroma of the food. I'm a complete convert now and couldn't be happier with my decision to switch to ASMOKE. #Asmoke

Having switched from Traeger+ to Asmoke, I'm blown away by the convenience and versatility Asmoke provides. The temperature control on Asmoke is a game changer - it's so precise and maintains a consistent cooking temperature, making my BBQ ribs turn out perfect every time. The added flavor of the wood pellets is another huge advantage, giving the ribs a beautifully smoky taste. I also love that it's environmentally friendly, using pellets made from recycled wood materials. Plus, the rechargeable battery is a major plus, allowing me to grill anywhere without needing to be connected to the grid. I have never regretted making the switch to Asmoke - it's truly transformed my grilling experience. #Asmoke.

I like chimichuri too. Good stuff

Turned out great!! Thank you so much❤

Thanks for a new treat idea, I am going to make them for my friends on July 4th. For some reason I don’t like hot cream cheese and meat so I’m going to use cheesy polenta instead. A tried, tested and approved thing I have done with bacon wrapped jalapeño poppers.