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J&J Grillz
Registrace 1. 02. 2024
🚨 Pop Up Event 🚨Smoked Ribs & Smoked Chicken
🚨 Pop Up Event 🚨Smoked Ribs & Smoked Chicken
zhlédnutí: 137
Video
Smoked Oxtails on my 250 gallon reverse flow.
zhlédnutí 1,9KPřed měsícem
2nd attempt at smoking oxtails. Also coming up with a name for my smoker 🚨🚨
New Smoker Alert 🚨🚨 250 gallon pull behind trailer
zhlédnutí 22KPřed 2 měsíci
New 5x8 pull behind smoker getting seasoned & biscuit test.
Quick Cookup! Smoked Chicken Thighs | Old Country Pecos
zhlédnutí 204Před 3 měsíci
Quick smoke session with my favorite cut of chicken. #bbq #grill #grilling #barbeque #bbqlife #smoked #pitboss #barbecue #bbqfood #beef #fyp #explore #views #subscribe #like #comment #smokehouse #lowandslow #pitmaster #likeforlikes #atlanta #delicious #dinner
Smoked Oxtails!! First Time Smoking Oxtails | Old Country Pecos
zhlédnutí 1,9KPřed 3 měsíci
My first time smoking oxtails. Tune in to see the results! #bbq #grilling #barbeque #bbqlife #barbecue #grill #pitboss #oxtails #smoked #smoker #pitmaster #beef #beefrecipe #lowandslow
I Did The Burn test | Old Country Pecos
zhlédnutí 151Před 5 měsíci
Identifying my hot spots in my Pecos smoker #barbecue #bbq #bbqfood #barbeque #bbqlife #bbqnation #oldcountry #pitboss #bbq #food #foodporn #foodie #barbecue #grill #instafood #meat #bbqlife #bbqlovers #grilling #steak #bbqporn #beef #foodstagram #churrasco #foodphotography #chicken #delicious #barbeque #brisket #yummy #ribs #foodblogger #foodlover #carne #pork #dinner #meatlover #grillen
Burn In / Seasoning | Old Country Pecos
zhlédnutí 72Před 5 měsíci
Seasoning/ cleaning my Old Country Pecos #burger #cooking #bbqfood #bbqtime #instagood #bbqnation #chef #pulledpork #smoked #grilled #parrilla #smokedmeat #beer #tasty #picanha #foodies #smoker #love #foodgasm #summer #churras #homemade #bbqribs #lunch #lowandslow #weber #bacon #pitmaster #restaurant #bhfyp
Old Country Pecos | Texas Style Spare Ribs
zhlédnutí 2,1KPřed 5 měsíci
Smoked ribs, chicken thighs, sausage, and hotdogs #bbq #food #foodporn #foodie #barbecue #grill #instafood #meat #bbqlife #bbqlovers #grilling #steak #bbqporn #beef #foodstagram #churrasco #foodphotography #chicken #delicious #barbeque #brisket #yummy #ribs #foodblogger #foodlover #carne #pork #dinner #meatlover #grillen
I smoked some oxtails for dinner tonight and no leftovers lol. How are you brotha?
Should’ve took some pictures lol. I’m good brother. How are you?
@@JJGrillz doing ok? How was your Labor Day?
Yes sir that's perfect. That's where the source for bbq wood. I'm glad you know that. I learn the hard way as well. Until someone told me. I was just reaching out to you. So you don't have to spend to much money on wood at the stores. Keep grinding.
@@bige2480 and I definitely appreciate that!
My apologies. I forgot to tell you. I like your smoker. Congratulations on your new journey. I always like to see upcoming pitmaster. Keep up the hard work. I'm starting my journey as well.
No need to apologize lol but thanks for that!
What state do you live in. Why do you buy wood at store. Your paying too much $
I’m in GA, and I definitely agree. I found a few suppliers on facebook marketplace, but haven’t purchased from them yet
Looks amazing..what brand cooker that is you are using?
@@AnthonyNewsome-i5g thank you! It is made by a company out of Nashville. SLE Equipment
@@JJGrillz awesome thank u
Food looks amazing
So no oxtails on the menu for the pop up
Not this time. I want to do another test run to make sure it’s the best I can do
@@JJGrillz brother I’m sure your oxtails are killer
Keep up the good work homie
Appreciate it!
I used to have this same smoker. I’ll just say it performed horribly. The firebox is too small and the draft is not good at all. I was finally able to sell it at a loss. Best of luck but it wasn’t for me. My advice is to only invest this much money in proven products from well established pit welders. SLE in Nashville specializes in farm and heavy duty lawn equipment.
Good job. I just got the Brazos, and I'm new to the offset game.
Man if u don't put some more meat on that big ass smoker lol
They already dead know u draining them
Oh no...are you familiar with Les BBQ Sandwiches. Texas in every way. He been cooking oxtail for a years. He calls his candy red and baseballs. You guys are very very similarly. He also says paint them red and named his smokers.
@@RicardoKnight-lt2xe he was definitely the reason I said what I said. I respect his hustle, I look up to his accomplishments. He specializes in oxtails, I don’t. Oxtails are not on my menu, but I am still trying to perfect every meat possible.
@@RicardoKnight-lt2xe black diamond oxtails trump candy red yeah I said it
@@xdeftonesxblack diamonds look better not sure about taste
I’m looking to get a pecos myself at $499 it’s a really good deal how do you like it?
It is definitely a great smoker. I was able to fit 4 slabs of spare ribs on it. One thing I noticed is it seems the heat comes from the bottom more than going over the top, but it still cooks very good.
clean smoke are dirty smoke man stop
you dont know what you talking about you you not smoking you broiling
Looks awesome! Who built the pit? thanks!
@@amwood017 a company called SLE Equipment. Out of Nashville Tennessee
These oxtails look fire my boi and if I dnt want to continue burning wood I also throw them in the oven to finish lol we pretty much do the same thing. I hope my input was valuable to u (from ur last oxtail video) keep up the good work brotha.
@@xdeftonesx most definitely! I saw a huge difference this time. Learned a lot in just two cooks. Appreciate the advice!
@@JJGrillz always bro Always! What also helps is chopping up some red onion, bell pepper, and some celery (the holy trinity) with a couple of bay leaves in when u braise I feel it adds a depth of flavor to ur oxtails
@@xdeftonesxwill do that on the next trial run! Thanks again bro 💪🏾🤞🏾
Looks good homie
@@bamaboi6845 definitely was good!
And don’t get all caught up in the clean smoke bro I was shooting myself in the foot when I never got the smoke flavor on my meat and spent $40 on wood. a lil “dirty smoke” not gone hurt.
@@flyy_boiee_yblu300 I found out the science behind “dirty smoke”. Now my smoke is clean from the very beginning. Even making my coal bed burns clean
Try cooking all the way thru unwrapped for about 5 hrs at 250-275. Then take em off at 195-200 degrees wrap them in your sauce or glaze and rest for a hour.
@@flyy_boiee_yblu300 I no longer wrap ribs. I don’t sauce either. I’ll make an updated video soon
Subscribe to my channel and I’ll subscribe to yours great video 👍
Hope you wash your hands. Having your hands all around ur hair.
If you watch any of my videos I never touch any meat with my bare hands. Thanks
I'm gelly..JK..
@@raymondperez1131 lol
If you close your door completely it will get hotter.
@@williampollard1589 I was scared it would smother it, but I did it the next day on the Fourth of July
@@JJGrillz by the way I love your new pit and God Bless You on your future cooks my brother 🙏🏾❣️💯
@@williampollard1589 thank you 🙏🏾
Congratulations Nice rig
@@runninglow9SS thank you 🙏🏾
Money saving tip once you wrapped them off to the oven . Wood ain’t cheap 💪🏽🔥
I just uploaded a new video yesterday doing just that. Thanks for the suggestion. And wood is definitely not cheap lol
Everything looks good bruh!!!
@@bdizzle9484 thank you 🙏🏾
Try out the Lone Star management basket , I use one in my cabinet smoker
Looks great! I have a Pecos, too. If you need more airflow, get a stove pipe extension and adapter to sit in and extend your smoke stack. 😉👍
@@djgene5621 I love the draw the way it is now. I did look at all the mods for this smoker. I like them all, but prefer to leave mine 100% original
@@JJGrillz me too. But there's times when I need less airflow. That's when I close the damper or the smokestack exhaust. If I find myself needing more airflow, I set the extension in for a while. The Pecos does what it'd supposed to do (brisket, pork shoulders, chickens) without any mods just fine.
@@djgene5621 If I’ve ever needed airflow for the Pecos, I sat my fan by the firebox until I burned clean. Sometimes I would reignite the fire if it was too dirty
Try not flipping your meat face down when you wrap it help you keep your bark
I no longer wrap my ribs. I still flip, but it is later in the cook, when the bark is already set. Be sure to subscribe if you haven’t already. I’ll probably post an updated version as I’ve learned more since posting this video
I have no problem with babysitting my fire and watching temps but the cost of fuel/wood has been killing me
@@edwinabram8367 indeed! I do see free wood on Facebook marketplace all the time. Only issues are a lot of times they are not seasoned and it’s a LOT of labor (cutting it myself, loading unloading etc.) I found a supplier that sells cords
It ain't a full 250 gallon cause they cut into it to add the fire box which they could've added another way
Paahhcahn wood as we say down in Louisiana Lol. A Peacan is what u use on long drives 🤔👍
@@2005Pilot 😂😂😂
I build these in Alabama if anyone is interested in upgrading their equipment I build them in all sizes on or off the trailer.
I look to buy in couple months
What is the price for one
@@smokininbama1910 Depends on the size, if I’m building or repurposing a trailer to put in on. Features you want etc. one his size is typically around $4200 but I work with my clients on price because I do it for a passion but obviously any craftsman wants to be paid for our hard work. Hard to give a price with limited detail.
Info?
I’m from Birmingham give me a holler
It gotta needed to get hotter in that partner. About four hundred, and that's what you're doing trying to seal that oil
@@johnbutler8388 I figured it out and got it done
Congrats my guy! Keep us updated on your success!
@@nointro I appreciate that and I’ll film my first pop up. Got a trip out the country coming up and then back to it
@@JJGrillz I’m doing some research into starting a bbq food truck focusing on smoked brisket and pulled pork. It’s all I think about. Problem is, I have a wife, 5 kids, and a mortgage. I’m worried I can’t make it work, ya know? It’s encouraging to see you making it happen. Enjoy your trip! I hope it’s somewhere amazing!
The wrap help it tender up
@@jaybud1080 I no longer wrap and they are tender as can be
What’s with all the rust
Congratulations
@@bamaboi6845 thank you 🙏🏾
big congrats on the beautiful 250 gallon on a trailer nonetheless.
@@Dabbin-420 thank you 🙏🏾
Nice looking slabs bro!
@@thebbqalchemist thanks family 🙏🏾
Congratulations on your new smoker my brother.
@@r.h.9094 I appreciate it 🙏🏾
Congrats, love the multi-tasking, making a burn in video and tending to the kids.
@@CyberDuece yes indeed! They are always on my side whenever I fire up the grills lol
Dope!💯
@@Jones572 I appreciate it family 🙏🏾
Me I dnt have a reverse flow offset I got three regular offset Oklahoma Joe smokers and one pellet it would be cool to get to know you from a BBQ respect
@@xdeftonesx I also have an Old Country Pit Pecos. Love it. In my opinion, the reverse flow that I have cooks more evenly than my Pecos.
Dirty smoke makes bitter BBQ
Congrats on your trailer smoker
Thank you!
@@JJGrillz I saw one that someone had put out for sale (about a month back) for $9,000, it had it all a griddle a two in one smoker combo the trailer all I needed was the $9,000 lol
You can’t rush the smoke process, that was my mistake the first time I smoked oxtails but I soon learned and now I smoke them the exact same way every time and I sell oxtails at my work for a side hustle. (People at work love them) stay with it brotha you will have your oxtails just how u like them and I’m sure your customers will love them too BTW I buy oxtails by the case at Costco or Sam’s club
@@xdeftonesx yes indeed! I didn’t let them cook long enough and definitely rushed them. I have some in the freezer I plan on doing soon. Thanks for the advice and feedback! 🙏🏾🙏🏾
@@JJGrillz always gotta have that stock of oxtails lol
I smoke mine for 4 hours then braise for another 4