- 29
- 287 019
Under The Hood BBQ
New Zealand
Registrace 13. 01. 2019
Dave and Michelle King are all about that low n slow barbecue game. Based in Nelson, New Zealand, they bring 100% passion and flavour to the grill and the screen. Running Masterclasses and offering BBQ Catering, this is a fully immersive experience you can’t wait to experience. You know it's good, when it's under the hood!
Short-form videos will premiere each Wednesday night at 7pm. AND a long-form video will be released once month usually on the first Thursday of the month at 7pm. Subscribe and turn on notifications to be alerted when each video goes live.
www.underthehoodbbq.co.nz
Short-form videos will premiere each Wednesday night at 7pm. AND a long-form video will be released once month usually on the first Thursday of the month at 7pm. Subscribe and turn on notifications to be alerted when each video goes live.
www.underthehoodbbq.co.nz
What’s the deal with Thermometers?
Do you want to be that backyard bbq hero that never gives food poisoning to your family and friends?? Then using a thermometer is for you!
Thermometers help you check that target temp without continually opening the hood over and over again.
A leave in thermometer will stop you asking that question, “is it done yet”, whilst an instant read thermometer will help you find that exact spot, to make sure she’s juicy all over.
Whatever you use, just make sure that whatever you cook, make sure it’s good under the hood!
Thermometers help you check that target temp without continually opening the hood over and over again.
A leave in thermometer will stop you asking that question, “is it done yet”, whilst an instant read thermometer will help you find that exact spot, to make sure she’s juicy all over.
Whatever you use, just make sure that whatever you cook, make sure it’s good under the hood!
zhlédnutí: 191
Video
The BBQ Masterclass Experience; Under the Hood
zhlédnutí 172Před dnem
We want to give you a front row seat to our MasterClass, and what better way than a highlight real of what to expect on your big day. No matter what sort of class you book in for, we guarantee you the best day out and ready to burst at the seams with genuine barbecue goodness. So sit back relax and take in all the smoke, meat and fun of the full MasterClass Experience.
How do I Light my Charcoal?!
zhlédnutí 243Před 21 dnem
I remember when I went camping with friends and I cooked on my Weber each night for family and friends. On our last day, my friend asked if I could leave my bbq there, so he could cook for a few days for his wife and kids. No worries I told him. The next night the call came in. “Help my charcoal has gone out and the food isn’t cooking”. Upon enquiring how he had set the bbq up I discovered he h...
Gas BBQ Brisket: Will it Smoke, or will it Choke?
zhlédnutí 9KPřed měsícem
Gas BBQ Brisket: Will it smoke, or will it choke?! We run dozens of BBQ classes every year where people from all over New Zealand and abroad come to learn the barbecue game. While most BBQs we teach on are charcoal, wood-fired, pellet fed and occasionally even gas, we always get asked the question, “Can we do this cut of meat on a gas BBQ?” I always say yes, but we decided that we wanted to fin...
Why does my Smoke Taste Bad?!
zhlédnutí 524Před měsícem
Let’s talk about wood! Welcome to the first video in our new short video series called Backyard BBQ Heroes. In these videos I will be discussing some of the frequently asked questions I get on our masterclass courses and also via social media and email. We hope this video series helps you on your journey of becoming the backyard bbq hero of your own house. Dave and Michelle King #thinbluesmoke ...
Meat THE BEAST Part 2!!! Firing Up Our New Smoker Trailer Rig For The First Time!
zhlédnutí 1,5KPřed 7 měsíci
So we loaded up our BRAND NEW smoker trailer with 65kg of meat! It was a huge effort and we spent around 13 hours on site cooking it all, but it was very well worth it... Here are some of the things we cooked up on this BEAST: Brisket Lamb Mutton Chicken Smash Burgers Boston Butt Tomahawk Steaks Beef Short Ribs Pork Ribs And this was all in one day on one rig! Make sure that you're subscribed s...
Meat The Beast! Picking up our NEW BBQ Smoker Trailer Rig - Part 1
zhlédnutí 2,8KPřed 7 měsíci
This week we made the trip down to Swannanoa in the South Island of New Zealand to pick up our new BBQ trailer from Smokedogg Smokers! Here’s the rundown on the specs Features on the trailer include 🔥6 BBQs on board 🔥6.2m long and 2.2m wide and high 🔥Insulated 750 reverse flow offset 🔥Tomahawk searing station 🔥1500mm Hotplate 🔥Solid mounted 67cm Weber kettle 🔥Mounts for 2 more kettles/WSM’s 🔥2 ...
Low n Slow Online Barbecue Course
zhlédnutí 253Před 9 měsíci
Let’s take a peak under the hood of our online Low n Slow bbq course that was created with you in mind! To celebrate Father’s Day this week, we have created a new trailer and a special discount code so you celebrate that special man in your life (or just treat yourself!). Use code UTHFD23 when buying this course and get it discounted by $50 for the special price of $149. We created this course ...
AMAZING transformation of our neglected driveway | Timelapse
zhlédnutí 474Před 9 měsíci
Late last year Warren and his team from Custom Driveways in Nelson came and created an exposed aggregate concrete rear carpark for us. It has been a game changer. check out Custom Driveways at customdriveways.co.nz check out Under The Hood BBQ at underthehoodbbq.co.nz
OUR STORY: The Under The Hood BBQ Journey
zhlédnutí 3,1KPřed rokem
This is a video all about who we are and what we do. We are a fully immersive barbecue experience, from events catering, to bbq workshops and masterclasses, to sauce you can get your hands on anywhere in NZ. You'll find us here in Nelson NZ and on Instagram, CZcams and Facebook. No matter what stage you are in your food journey, we would love to inspire, teach, or cook for you. Full details are...
BEEF RIB SHOWDOWN - TRIMMED VS UNTRIMMED
zhlédnutí 6KPřed 2 lety
BEEF RIB SHOWDOWN - TRIMMED VS UNTRIMMED
BARBECUE LEG vs SHOULDER: The Blindfold Taste Tests
zhlédnutí 2,2KPřed 2 lety
BARBECUE LEG vs SHOULDER: The Blindfold Taste Tests
South African Potjie - Cast Iron Pot Cooking
zhlédnutí 48KPřed 3 lety
South African Potjie - Cast Iron Pot Cooking
BBQ SHOWDOWN: Which BBQ Smokes The Best Rack Of Ribs?
zhlédnutí 26KPřed 3 lety
BBQ SHOWDOWN: Which BBQ Smokes The Best Rack Of Ribs?
Weber Smokey Mountain 101 Basics and Ribs, Ribs, Ribs!!
zhlédnutí 88KPřed 3 lety
Weber Smokey Mountain 101 Basics and Ribs, Ribs, Ribs!!
Too windy where I live, so it either flames out or extinguishes. Back to gas, it seems.
You guys are legends. Wish I was closer
Cheers mate. Where are you based again? Might have a class near you? underthehoodbbq.co.nz/products/new-zealand-bbq-class-tour
@@UnderTheHoodBBQ Auckland 😪👌
Great news we are coming to Auckland!! Details to be released soon!
@@UnderTheHoodBBQ awesome!!! Cant wait
woah I actually didn't know that!
It’s more common than you would think that people over think the heat game. More oxygen means higher heat. Game back on!
@@UnderTheHoodBBQ oh great to know! (new sub between)
I have had the same Weber Smokey Mountain for over 30 years and I rarely use the water pan anymore I just cook way above the charcoal on the top rack❤
Good vid, however you cooked them too long. You can tell by when you were slicing. Next time try 2 hrs smoked, 1 hr wrapped and 20 mins unwrapped with sauce.
What are the downward crevis parts on the weber grill for?
@zeebass2690 they are for putting firelighters in, if you want to put charcoal straight in your baskets and light that way. That’s another great way to light.
@@UnderTheHoodBBQ thanks!
Should try the real smoker box set and trivet designed specifically for this, they are awesome.
This is the newest trivet designed for this bbq, but yes I have seen the new smoker box set and they look like a much better system with the way the holders work. I could have doubled my smoke input too.
@@UnderTheHoodBBQ great stuff mate!!
Great test Dave very interesting
Thanks Jason. This was our first time attempting this. There may other people more seasoned at smoking on gas, but at any rate, this made for some great pies with gravy and cheese the next day.
Awesome stuff team! I wonder if for improving smoke ring you could use one of those smoking smokers or something? Also be interesting to try different temps rather than those used for coal in case the meat behaves differently. Very interesting watch though
Yeah 100%. There are a lot of variables at play here, and just changing one, I think could help. But you know what, it made for some fantastic pies with cheese and gravy the next day.
@@UnderTheHoodBBQ haha I bet it did!!
Bet you wish that brisket was on your smokey mountain. 😂
Haha yeah I kind of did! Or even better, on our bbq smoker trailer.
Loving the trailer content, what a beast. @@UnderTheHoodBBQ
Thanks mate. Yeah it is interesting to have the massive smoker rig, and to then experiment with doing a brisket on the gasser. I know which one I prefer.
Awesome video dave, I remember the gas days before I was enlightened to charcoal...
You and me both! This was a great experiment though, because unless you’ve tried it done with charcoal / wood, you may just have thought this was a great brisket.
Great video mate
Glad you enjoyed!! We loved filming this.
Kinda wanna try this… also kinda wanna get a kettle 😅
Hahaha I feel you on both fronts!
Watching from SA 🇿🇦 Well done Sir... Proper Stuff
Looks so delicious. Thank you for a good recipe. Bo Bo Bo love one 💪🏾✊🏾🙏🏾❤️
Failed at the Rum. 😂
Where can I find a potjie pot NOT made in China? I'm in the USA. Thanks
Potjoes are maid in South Africa. What you have done is make pot other of meat and stewed it. Liar, don’t export our only remaining resources.
Yor man I'm from Africa you just made soup brother 😢😢😢😢😢😢
Made this a few weeks ago on my gas stove. I have South African coworkers that gave me some tips as well. Really like how it turned out! 😊
You make it like you like it, bit too much liquid for my taste, but then we make it like we like it! When I make potjie I place the dumpling dough on top of the potjie contents, when done we have a feast!
Love this guys ❤❤
Excellent and informative video with a Weber Smokey Mountain. I was looking for a rib video with a WSM and most have an offset. Really great job! Great outdoor setup too!
Amazing feedback! Thanks mate.
Should never cook meat with spinal cord still attached. Leaving yourself open to neurological disorders . Just saying …
Jy praat nou groot kak ou maat!
Do you have a recipe for this pls
Hi @olgajacks. We don't have a recipe for this. Just going by the feel of moment.
You can't make potjie with tongs, get yourself a good wooden spoon. But great attempt
Cheers!!
Nice cook, ribs look good 👍
Cheers thanks so much!
As soon as you spoke, I knew a Kiwi accent from anywhere 🥰 thanks for sharing 😊
Haha cheers mate!
this is dope =) wow, keep cooking
Thank you! Will do! More to come shortly!
@@UnderTheHoodBBQ nice....I'll be tuned in ....God Bless
Video is cool, but man I have to say that your intro is pretty sweet… a ton of good looking stuff.. wanted to say hi from Kansas City, mo usa!
Hey there! Thanks so much!! The intro is epic hey. Could have just stopped the video there😂. Thanks for stopping by all the way from Kansas City.
Unreal 😮 So good 👍👍👍 Enjoy your cooking on the beast 🥳 Amazing 🤩
Thanks so much mate! Part 2 is up now, where we give it a solid work out.
Looks like you're getting the hang of the new trailer Dave, so glad it is working out for you. How many people can 60kg of meat feed?
Cheers Aaron. We're still on the learning curb, but so far so good! 60kg (132lbs) of meat can feed approx 160 people very happily.
Amazing craftsmanship! Contratulations on your new rig. Sure wish I lived in NZ right about now!
Thanks so much Frank!! Steve is a legend. Very very clever. Make sure you check out part 2 as well, where we fire her up and smoke on her for the first time.
Cool, must be tricky dialing in a big custom smoker
Cheers thanks @zeebass2690! It has its learning curb, but this smoker dials in fast and draws unbelievably clean and efficiently. Couldn’t believe the incredible work of Smokedogg Smokers!
Looks amazing! Hope to see it being towed around New Zealand!
Bring it on!! This smoker trailer is a serious dream come true.
Outstanding! 😎🔥
Thanks team Nicholson. She's a beast!
Wow thats epic! Well done
Cheers thanks so much Zeebass! This is a dream come true!
Where’s the BEEF!
In our other videos! Go check them out.
My kind of stuff.
Cheers thanks mate!
Great video and very informative.👍🥃
Cheers thanks Daryl! Dave
Greetings from West Texas, USA......just checkin in with my friends down under. Very thorough video comparison. Just the way most of us do it here.....we get prime beef rib, slog off the fat cap and membrane and go to town with some great rub and post oak to smoke. Then we usually put the boys on some butcher paper, lightly drizzle with wagyu tallow and wrap tightly for the last hour or so. Keep up the good work!
Cheers thanks so much! It's good to show different techniques hey. Yours sounds spot on! Keep an eye out, as we will have more content coming out in a little bit. Dave
Great timing. This will be a Xmas prezzy for a few people. Excellent work guys👍💪👏🏴
Oh cool that’s amazing to hear. This will make for an amazing Christmas prezzy. lowandslow.mykajabi.com/low-slow-online-course
Great Video!! Thanks for sharing!
Thanks Gordi. Apologies on the sound quality. We got better sound gear after this. But dang those ribs were goooooood!
how bout a video on your deck build?
That’s a great idea! I reckon we’ll do that next up!!
Nice deck build!!!
Haha thanks Courtney!!
love this. I have a WSM and i have to say- i commend you on how clean it is- mine looks like i've cooked for 50 years on it 😂
Haha thanks mate!!! I have a secret. We have a descaling machine, so it keeps those racks cleeeeean!!! 😂
I do membrane off and partial trim on the fat. Right down the middle. Beef ribs can be overwhelming fatty.
That sounds like a great compromise for sure. Nice job!
Sweet Jesus, I thought he was dumping gas into the fire...
Haha wow that would be weird.
Good to see that our SA potjie made it all the way to NZ. I made a Oxtail potjie last weekend. Here in the EU they call it a Dutch oven 😂.
Beautiful! That oxtail is delicious.
Who is the manufacturer for the WSM table used in the video?
@lexkell8114 Hi Lexkell. This is actually a homemade job. It’s a leftover trolley from the Weber performer and an old WSM body.