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Lick Skillet Backyard Barbecue
United States
Registrace 3. 07. 2020
Crosby, TX was an encampment founded in 1823 by Humphrey Jackson. The settlement was known as "Lick Skillet" at that time, so named because "the East Texas oxen team drivers sipped spring sweet water and licked their skillets clean" (Houston Chronicle, 1/26/13).
A native Texan, and resident of Crosby since 2017, I'm an avid backyard barbecuer on the weekends, and a college educator and coach when I'm not trying to perfect my take on brisket, spareribs, pork butts, lamb, steaks, and any other carnivorous pleasure that is made better with time, smoke, and heat. This channel will chronicle some of my successes, some of my failures, and maybe some equipment reviews, hacks, or new products I'm interested in.
I've cut my teeth on stick burners, charcoal grills, gassers, and am enjoying using a "pellet pooper" at the moment while my gas grill gathers dust and I try to talk myself into a large scale gravity feed charcoal smoker. Hope you enjoy the videos!
A native Texan, and resident of Crosby since 2017, I'm an avid backyard barbecuer on the weekends, and a college educator and coach when I'm not trying to perfect my take on brisket, spareribs, pork butts, lamb, steaks, and any other carnivorous pleasure that is made better with time, smoke, and heat. This channel will chronicle some of my successes, some of my failures, and maybe some equipment reviews, hacks, or new products I'm interested in.
I've cut my teeth on stick burners, charcoal grills, gassers, and am enjoying using a "pellet pooper" at the moment while my gas grill gathers dust and I try to talk myself into a large scale gravity feed charcoal smoker. Hope you enjoy the videos!
Espresso & Ancho BBQ Sauce (with bonus Smokehouse Burgers)
One of my favorite BBQ sauces to pair with beef is inspired by espresso-based sauces by Texas restaurants, including Franklin's Barbecue (Austin) or Killen's Barbecue (Pearland). In addition to loving a coffee-forward flavor profile, I'm a big fan of the smoky/sweet taste of ancho chiles ... so I've married the two in a single Espresso & Ancho BBQ Sauce. It's great on beef ribs, brisket, burgers, and even makes a nice steak sauce if you're one of those people that puts sauce on steaks (cough * heathens * cough).
To showcase this sauce, I paired it with some smokehouse-style bacon burgers; this take on smoked burgers is more of a quick-and-easy meal prep rather than a "fancy" smokehouse burger, but the results are head and shoulders over basic pan frying or using your gas grill.
ESPRESSO & ANCHO BBQ SAUCE
1-1/2 cups of ketchup
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 cup espresso (approx. 4 shots, freshly drawn)
1/4 cup ancho chile powder
1/4 cup soy sauce
1/4 cup dark brown sugar
3 tbsp freshly ground black pepper
3 tbsp granulated garlic
3 tbsp onion powder
1 tbsp kosher salt
1 tbsp Worcestershire sauce
1 tbsp molasses
1 tbsp Tabasco Chipotle (or to taste)
1 tsp beef base (Better Than Bouillon)
1 tsp ground cumin
To showcase this sauce, I paired it with some smokehouse-style bacon burgers; this take on smoked burgers is more of a quick-and-easy meal prep rather than a "fancy" smokehouse burger, but the results are head and shoulders over basic pan frying or using your gas grill.
ESPRESSO & ANCHO BBQ SAUCE
1-1/2 cups of ketchup
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 cup espresso (approx. 4 shots, freshly drawn)
1/4 cup ancho chile powder
1/4 cup soy sauce
1/4 cup dark brown sugar
3 tbsp freshly ground black pepper
3 tbsp granulated garlic
3 tbsp onion powder
1 tbsp kosher salt
1 tbsp Worcestershire sauce
1 tbsp molasses
1 tbsp Tabasco Chipotle (or to taste)
1 tsp beef base (Better Than Bouillon)
1 tsp ground cumin
zhlédnutí: 325
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Have you had the experience of the stingin’ honey garlic getting hard as rock after opening it? I have with every purchase. Giving it one more try
Can you define 'several ounces of canadian whiskey' looks like about 2 ounces. Wife came home today with a large pork belly.
I’m doing a pepper bacon right now. A few more days in the fridge. Next time, I’ll be doing the maple/whiskey! That sounds amazing!
What kind of weirdo gives away bacon, or doesn't put cheese on thier burger??? My next pork belly will be using this recipe.
1st you lost me at cheese don't belong on burgers,............... I personally like to let my pork belly cure 14 days as to me you get more flavor into the pork belly with the extra time. IMHO looks great makes me wish i had started my next batch of bacon sooner as it just went in the fridge yesterday to cure. doing a maple bacon and a spicy bacon.
What did the belly weight before curing ?
sounds yummy
nice
was it salty?
Please tipe the fool amount of bakon and other ingredients. And also will be nice to see procedure of temperature for curing and smoking.
Why do so many US people do hot smoke bacon, and not cold smoke? Hot smoking dries the meat and has less smokey flavor.
You don't need nitrate s in curing pork bacon unless you are storing it for long time. For freezer time is good vacuum sealed is fine.
No Sale...No smoke😢Get a Yoder!
Sorry no Sale....not many Videos out there. Where is the Smoke???? No sale 😢
Liquid SMOKE: APPLE FLAVOR
what brand of whiskey
What happened to your channel mate.. why have you stopped making these great videos????
You are right. Cheese doesn't belong on a hamburger. Cheese belongs on a cheeseburger. Lol😊
How much is several ounces? Exactly. Recipes like this should have specific quantities for records and tweaking...especially with smoking and curing...
I recommend using a pre-made cure. I get mine from Amazon and just adjust my amounts based on the amount of bacon I'm curing. Just my 2 cents.
the sound of mouthbreathing on this video was unbearable.. i had to click off. you should work on breathing quieter or put your mic farther from your mouth. its so unhealthy to breathe through your mouth and not your nose
You should try Pecan for you smoke
Dude, the hand in the curing agent was kinda a turn off.
i would say that we are in agreement with your assessment about Brady, and looks like a wonderful meal
Did you ever try the peppered cured bacon?
looks delish!
When referring to Canadians you said: "and they seem like a nice people". Dude, did you attend Trump University? How many Trump rallies did you attend or how much Fox News do you watch? You sound just like the orange clown, just as self absorbed.
Thank you very much!
I work with a guy who makes the best maple syrup ive ever had in ontario canads, its call mazzocatto and its phenominal. Ive always put the syrup on just prior to putting it on the smoker and never did it with the initial stage but im gonna try it like this. Like video, subbed
2
How many pounds of pork belly did you use for this?
Roto Q 360 has never delivered my product or returned my money. Shame on you and your company Ol'Murph.
Hi mamallama We sincerely apologize for the inconvenience and frustration you have experienced with your RotoQ360 order. We understand the importance of timely delivery and customer service, and we apologize for falling short of your expectations. We are committed to resolving this issue for you. As a gesture of goodwill, we would like to offer you the option of a full refund or a replacement shipment of your RotoQ360. Please provide us with your order details, including your order number and contact information, so that we can initiate the process immediately. We apologize once again for any inconvenience caused and appreciate your patience as we rectify the situation.
Mouth watering
Great video! What weight is your pork belly?
Looks great. The name Lick Skillet caught my attention. I, as well live in Crosby.
W
Great video. What was the starting weight of the pork belly? Getting ready to try your recipe. Thank you.
Looks really good and it will be my recipe for my next batch but will have to change crown for Jack. Yes, Canadians like Jack Daniel's. Video well done. Thanks.
I just made this with Makers Mark only problem is I drank the rest straight. Had a Youha time maken bacon.
Yikes. I'll admit that I often skim the instructions at best, but would like to see them included in the packaging though. Does look like a cool product though.
It looks like you are getting a direct flame sear. I’m looking to upgrade from my GMG that I love because I want a better searing system. I’ve narrowed my search to a Grid Iron or a YS740 Yoder. Love the Grid Iron design and I love the YS640 pellet dump and dampener system. Any thoughts that could help me? Love your video 🥇
Man, you're a really great speaker. You should be a debate coach or something.
I'm probably going to but a grand Slam with a sear kit, lid insulator, meat probe and wifi. Thanks for the review.
How does that thing do on the smoking side of things, I feel like I see a lot of complaints that even for pellet grill standards the blazins really fall short when it comes to smoking.
Cheese doesn't belong on burgers?? What? hahha I was just about to sub to you too.
Hey you can buy a cheese slice specifically made for burgers and it kicks arse. This guy needs educating as his bacon is first class.
Why you didn’t burn the alcohol?
New Subscriber here!! I would love to see that American made pellet smoker smoke a brisket…are there any plans for that kind of video!?!
Are you happy with your Grid Iron? Pros and cons? Considering getting one but not much out there on them. Thanks
Beautiful. Thanks for the video!
Thanks for sharing! Nice looking cook!
look at all that rust built up inside that grill...........why I went with recteq with the SS cooking chamber
This is more expensive and made to a higher quality than a Recteq. To get a SS made to this quality is something like a PItts & Spitts or Mak Star and is $3k+. Lower tier products are fine but this product is a tier above a Recteq.
@@M4ttNet dude you are misinformed - the RECTEQ RT-2500 is 2800.00 free shipping and is heavy duty SS and with heavy duty pull out SS grates - it will last way longer than your grill and its a SS tank www.recteq.com/RT-2500-BFG-Wood-Pellet-Grill
@@denaliking6426 The comparable model to this is the R700. Which is cheaper and cheaper made. You can get in fact get thicker gauge SS made pellet grills made of full 304 that unlike the RT2500 or 700 are fully welded, but they will cost much more. You get what you pay for.
@@denaliking6426 Also you should google "recteq 430" to see all the people out there identifying which SS parts are 430 stainless vs 304 and the various rust they are getting. You don't get that low pricepoint without cutting corners and it can't compare to a full 304 stainless steel constructed option out there. Again nothing wrong with it, they are great values, but cheap SS isn't inherently better than something like this that is more expensive for the comparable with thick painted steel with something like a double walled firebox like these now have.
Your video keep getting better and better. Thank you for the information on cooking.
I appreciate it. I've got a couple more that need editing that will be coming out in the next few weeks.
You sure said sausage a lot in this episode. LOL. Other than that the videos are getting much better. I enjoyed the intro. I like the way you have the ingredients per-prepared. Looks more like a cooking show. Did the smoke flavor pull into the finale product?
Yup ... mild, but there. I didn't want it to overwhelm the subtler flavors (especially with heavy cream being the base of the soup), and I think it ended up nicely balanced. The Lumber Jack MHC are also milder than straight hickory, so that also was part of the larger plan. I'm thinking about using baby reds in another version and par smoking them as well. Thanks for compliments on the process (and I make no apologies for the word "sausage")! :)
Looks great! So, 225 degrees for all phases? Also, my Grid Iron makes that squeaking noise every now and then for the past 2 years. I’m thinking it’s a wood pellet getting between the auger and auger tube.
So, I haven't needed to tear mine down for jams or damp pellets. I've noticed it's typically present during cold, low humidity days ... I'm thinking of simply putting a bit of lubricant on the moving parts to see if that remedies the situation. It's irregular with regard to it making noise, so it could be either the pellet issue you describe or something with ambient conditions. I'll post again if I can figure it out ...