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That's looks delicious 😋❤

Adam sandler commentating

excellent ingreedients i hate corriander magoram and all the spices that make sausage smell like purfume.Good smoked summer sausage should never taste or smell like purfume

You are the only person I have heard say that the extra fat is garbage. Why not turn it into tallow, or keep it to mix in with your burgers?

How much tender quick per pound of ground meat?

I'd hire him as my personal chef here at Miramosa.

Nice and simple 👍

Do you think the Cajun Bandit conversion kit is as good as the WSM?

I've made a ham like that using the indirect method with charcoal on each side with drip pan in the center I put apple juice in the pan and sprayed the ham with apple juice and apple wood chunks for smoke it was delicious better than in the oven

great video! I also saw your other videos, congratulations, excellent cooking. Do you prefer pk or kettles? I'm very tempted by the PK, but I can't decide between the two.

That would be a $25 hamburger at a restaurant.....$50 at a Vegas restaurant!

Hey Chris😃Dude, those look really delicious😋An Extra "BIGG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻

I like the way you prepared those ribs, and made use of the seasoning packet again as a rub. Great idea. I wish I had a smoker

Plastic wrap and heat doesn't sound good. Leaches plasticizers into the meat.

Looks good!

Why would you not mix the curing salt into the seasoning and marinade it for 2 days? It would still cure the meat exactly the same but also marinate the meat!

I suppose you could do two chickens or one turkey on that rotisserie?

Thanks. I never thought of using cottage ham this way. Don't have a rotisserie but do have a regular grill.

Bro pick yourself up a pair of longer tongs.

SHRIMP WILL COOK IN 2 MINUTES DONT DO THAT

Miss that guy. Hope all is well, my friend

I just bought 2 cast iron dutch ovens and after seeing some black residue in the food I am reluctant to cook w/ it and don't know what to do. Is it safe to eat it? I am trying to limit my cook to frying only. Do you have any solution?

Sure looks like a fine tasty burger, loved the parsley and butter idea - is that really how you pronounce butter? Never heard that before.

So so yumillio

Delicious 😋... thankyou..👍👍👍

Chris, Try cooking the chile properly! Sans the Meskin Strawberrys and roast the chiles, it changes everything. Serve them Frejoles ON THE SIDE. To be mixed in as desired by the diner. Yankees, I swear! ;-)

As soon as you lifted your lid. You lost your heat! Gotta test it like a crock pot. Low and slow, and don’t peek!

looks like SNS needs to up the QC game. I still bought one, Weber has been lacking in innovation for a long time. Ports for a smoker and temp probes, accurate built in thermometer, bail, side shelf and 4 legs. Improvements, and yet SNS had to build one to get these on the market.

Looks exactly like summer sausage we used to get from the local meat shops in Minnesota when I was a kid. When they built I-94 all those little towns got bypassed. Sadly all gone.

I put the corn in at the end so they can stay firm

I've always purchased the hickory smoke bone-in ham at the grocery store 30 40 50 80 20 different prices depending on what they have to offer have the meat department debone the ham I use that for beans and different things or just the dogs I have them sliced at the deli without the bone ham steaks it is much cheaper my grandfather used to purchase one or two ham steaks and those were his favorite cube steak used to be known as Petty steak and ham steaks and I always thought I wish my grandfather was alive I would buy him out entire bone in ham if I had to pay $80 for a ham shank hickory smoked hardwood natural hardwood smoke have it deboned and sliced up into ham steaks he could eat twice as many he could eat two ham steaks at night whenever he got ready to for months good grief that's the way I've always done it gleaning from The experience from my grandfather and my grandmother going grocery shopping as a young child now everything is completely different and I do things my way in my home I do not live in the past or I may never reach my destiny that I have afforded for myself I do not intend on going back down the ladder I am climbing my way to the top with my family waiting on me

🤤🕵🏾‍♂️👀 Ham shanks ham steak

Needs to be tinted with foil in order to stop the Browning process, plus it will contain moisture rendering your meat supple supple and juicy soft and very tasty and more moisture juiciness the more flavor explosion the more dried out the more cooked higher temperature the less moisture the less juiciness the less flavor chewing on rubber

Reel time 9 minutes 14 seconds, 🕵🏾‍♂️🤤❓🧈❓🥲 THE BASTING... WITH A MELTED BUTTER WILL REALLY ENHANCE THE BROWNING COLOR BEFORE EVER HAVING A CHANCE TO TRY OUT RENDERING YOU NEVER HAVE TO TINT IN ORDER TO REACH MAXIMUM TEMPERATURE OF DONE BEFORE OVERCOOKING THE OUTSIDE CRUST EXTERIOR FOR YOUR PRESENTATION FOR YOUR GUESTS 💫 MAGNIFICENT 💫🤔😘✨ 🤌

Wet wood releases lots of smoke wear their smoke there is fire soak your cherry and wood addition to help with your smoking process of the curing of the meat f*** it with water and they will smoke and slow burn releasing more of the intense smoke flavor just add salt to taste and eat warm enjoy 😘💥😋❓👀👤🥪🥓🍟🧀🍖🧀🥓🥪🍟👥

The start training this new generation for Christmas and Thanksgiving giving celebration We're getting ready to make big new Big Mama, And the new Big Daddy's at a young age

What you think is better?

Toast that bun my guy

Nice job! 🔥

Great video. I learned how to smoke fish when I was a kid with a little chief smoker and I have been a fanboy ever since. Fish is my all-time favorite for this smoker but jerky is also great. I did London broil jerky the other day... I love to see a well-used smoker, that is a sign of information you can trust.

👍👍👍👍

what is the dough recipe for this 16x16 pan ?

You sound like your from New York me to I'm gonna make that this evening good job

Shit looks dry af

Hi Chris, I'm trying to help someone convert to NG. It appears that your video is the only resource out there. Do you happen to know what size the orifices are? Do you know if they are 7mm (hex head)? Any idea of the BTU rating for that grill?

Hey Brother! I gotta laugh because I Watched This Video! Maybe somewhere in the back of my mind this is where I got the idea for a Deflector plate??? I guess I have You to Thank My Brother!!!!! Either way I think it's brilliant and Bad Ass!!! How else can someone get a 14lb. Brisket in that PK??? 😁 I could tell you were disappointed with the way it turned out.... Sometimes you think you are doing everything right.......but that happens. I just always have to blame the Animal. It must not have had a good life. 🐂☹️ But one question.......I noticed grill marks on it. You flipped it over...... any reason for that? Oh I just remembered..... I did an aggressive trim job one time too. I started leaving most of the fat on them after that. OK it's on to the next Vid! 👍😁 🤘

Ok this was an interesting set up using only one of the panels of the grate griddle. Was this to try and get some heat to go across and under the meat? What was your intent with it? The color of that seasoning is crazy cool! Looks like Cool-Aid! LOL

Ok.....I see how You have both top vents cracked for even heat and airflow. Nice! 👍

Hey Brother! This is Killer!!! Now I'm really getting excited to try my griddle plate for a deflector. Nice looking ribs and chicken. 👍 I don't understand why more people haven't tried this kind of set up? Have You seen any other Tubers doing something like this??? I don't understand why PK hasn't come out with their own indirect deflector system???? OK I'm on to your next video suggestion. 🤘

OK!!!....Now this is the video I've been looking for! 👍 I'm interested in your opinion on this unconventional indirect set up that you used in the PK. Do you feel like after the cooker got hot it cooked the ribs evenly from left to right? Using that deflector did you have to open both top vents? Have you ever used this deflector set up while filling the entire cooker with charcoal so as not to have to refuel? Did you find it to run less efficient and burn more fuel with using the deflector? Have you done this set up on other vids? I gotta tell you I've never seen anyone do this........but I'm kinda new to this CZcams stuff. 😁 I'll keep looking and hope you give me some insight. \🔥/