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Those are absolutely perfect! Pork steaks aint done without a good amount of char!

Do you live off a highway?

you checked it too often

Smoking in a Webber is a bit different. You don't lose all your smoke out of the vent, so you can vent over your coals. I always place the dome thermometer over the meat when offset cooking or the vent just ahead of the coals when using the snake method. Now I've got to go pull a 4lb round roast out of the deep freeze. 😋

did you move around the charcoal after awhile?

You're first one I've seen that smokes fat side down. No probes. Cold butt out of fridge.

Pork and bourbon, Good job.

Looks good! I've cooked many chickens on covered grills. Hard to screw them up. It takes longer, but I stuff them with stove top. The butter in the dressing serves to keep the bird moist.

Dude! So full of crap your eyes are brown.

Nice meat bro.

Perfect! There's so many videos of people telling us to get thick chops and good for them for being able to aquire those beauties. But some of us have to go with what's easily available. Pork is my favourite and chops done on cast iron skillet was a staple on our table when I was a kid 😋🤤

Simple and to the point, no too complicated. I Love the minion method for slow and low ,2 zone smoking. I throw in a couple of fire bricks as a deflector and to bank the coals.

130 is for medium rare, 155 for medium, and 165 for well.

You mentioned that white smoke taste. I myself experienced it recently and switched to lump charcoal because of it. Haven't tried this method and I'm curious...how do you keep that newly lit briquette taste out of your meat if it keeps igniting down the line, so to speak? Your ribs look phenomenal. My guts are growling here...😅

Great video 👍🏼… Quick question. I believe you put the Fat Cap side down on the grill. Other videos I’ve seen place the fat side up. Does it make a difference?

I've seen lots of "snake" burns, but I'm shocked that there's no reduction in heat as the hot coals die down while they're hitting the new coals. What happens if you don't wrap it?

Going to try these out on the PBC later this week. Side note: a client of mine is a personal chef and she made me the best wings I've ever had. Her trick to extra crispy wings? Adding a light coating of cornstarch with your seasoning.

Good advice but the music is sus 😂

Chuck steak is expensive and popular in Poland. In USA its cheap for real? I guess it's not a famous part of piggy in your country?

Those burgers are dead. Drier than a desert.

Very informative video. Regarding making sure the white smoke is gone before putting the food on the grill, any tips for when you may need to add new charcoal?

So do you not need to wrap ribs when using a PBS?

Anxious to try this recipe on my Weber!

Great video Bro but No flip-flops around bbq especially for beginners.

Lots of talking!

I'm just looking at ur beer yummy lol.

You have to wrap it when it hits 160° and then put it back all wrapped and leave it until it hits 200°, take it out, let it rest 45 minutes o 1 hour and start slicing.

I’m doing this tomorrow

Love it ZM ! Great to see your Dad with ya again !

Are you Josh Brolin?

Awesome video. Thanks. P/S: When she pulled that knife it scared me a little bit. Don’t ever get that woman upset. 😂

Thank you! This was really informative and helpful.

Maaaaaaaan I love me some beef ribs! Great video

No matter what you do to it you can't make it taste like a ribeye. It'll always have a grilled pot roast flavor.

THANK YOU

THANK YOU. FANTASTIC

Hey wait a minute, that's the same white smoke that was coming out earlier

I have been using this method for over 30 years. I use two chickens and put pierced lemons in each one to help keep moist. I put a little more charcoal on each side and it’s done in a little over an hour. It’s my family’s favorite meal!

So lame i had to subscribe

Real men make their own Pit Barrel Cooker.😅

Only amateurs leave the wing tips on.😅

Nice looking cook but looks like you didn't slice it against the grain.

This looks really easy! Thanks for sharing! I do have a question about smoking. I’m always worried about when to add the wood to the coals, too early and you lose the smoke, too late and your meat gets the dirty white smoke. I use wood blocks. Do you have any tricks on when is the right time or temp to put the wood on the coals?

i did this last Sunday. I bought some sliced thin round steaks, 2 lbs. for 7 dollars. I took each slice and lightly season each slice and stack them on top of each other, pour olive oil over it, and Press them down hard. Put into the frig over night. Took them out press down hard on it again. Put out on the grill i smoked it for 30 min, Then flame broiled it to my likeness. Pull it off wrap it up and let it rest for 45 min OMG It looked like 1 big steak, It was so tender, juicy, and delicious! 👌👌 Do not pass up these thin slices of meat Nor the shaving either. THERE EXCELLENT TO MAKE STEAKS OUT OF THEM 🥩🥩

I am all for your open grill cook, but that is an awful lot of char.

How long grilling total each size approximately?

Never found New Zealand lamb to be gamey

New to your channel always wanted too cook lamb chops man you made it look so easy i definitely will be cooking some SOON.Thamks brother...

I took one of the toughest roast there are? Its call a LONDON BROIL, and made steaks out of it. 🥩🥩That sucker was like boot leather tough. >>> 1st thing must get it tender. I took a fork and poked it to death on both sides. Then i put it in a heavy baking soda brine over night. Took it out risen it off good, Pat dry. Then i pour butter all over it and salt and pepper THAT IT. 30 min heavy smoke, 30 min flame broils. brong it in to rest put my other seasonings while it resting. That sucker just about melted in my mouth. YUM

I have a deflector and every vent closed and its still 329 wtf