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Just for the Melinda’s black truffle about 20 minutes ago with a rotisserie chicken. Wasn’t disappointed at all. I really like the sauce it’s got a nice depth of flavor not too much heat and a bit of that parmesan and black truffle. May be my new favorite for sure. Been wanting truffle but it’s expensive lol. I’ve only had it when taco bell had the loaded truff fries last year. Need to smoke some chicken and try the sauce with it soon. Thanks for the input!

Best reaction when you tried it! Looks great!

How did they taste?

That is so cool...i have several.

Been here off and on over 2 decades while visiting my grandparents! GET THE GUMBO!!! And the burgers are slammin!

is the yoder even on. I used to have one and I always wondered myself lol. The LSG is just pumping

How would you compare the weight of the lids on these 2 smokers. Not the actual weight, but the relative ease or difficulty of lifting the lids when opening / closing the smokers. I'm relatively old and partially disabled so I can't lift the amount of weight I used to. I saw the Yoder in person and was able to open the lid ok but I don't have access to a LSG for comparison. I am also interested in the relative weights of the internal components (e.g. heat deflector). Are they removable / replaceable with 1 hand? Thank you

Look at that steak, huh?

Joe you are one baddddd man

Enjoyed your video Chef! I will be adding okra and some blue crab as well.

😋😋🤤 let's eat

Me too yum

Perfection. Pretty work Joe.

Have you ever used a sous vide? It's been a GAME CHANGER for me. Marbled chuck roast at home is literally better than ribeye at a restaurant now. I do about 4-5 hours on 130° then I sear the steak on max heat (and flip it every ten seconds so the heat doesn't get into the steak and stays at the crust) for about a minute - minute and a half and it's insanely good.

Feed me daddy

That is perfect

Goddamn that looks good

Nobody : Gordan Ramsay : ITS RAW!!

The top does not come off and I can’t put the peppercorns in! How can I load it? Thanks!

This looks sooo good! 🤤 I know what I'm making for dinner!

I’d let her win.

The reason you pronounce Wagyu wrong is because you spell wagyu wrong

They're not done if they're not charred

Be careful not to damage the grates… proceeds to do just that. 😂

Shame on you drinking that bud light

You were watching forensic files!

Great stuff

Do you have an email address?

I’m torn between the 36 and 42. Are you happy with the size?

🤠🐊💛💚🍭🍬

It’s me, your nephew, Jason McDonald❤

🎉🎉🎉🎉🎉🎉🎉🥳🥳🥳🥳🥳🥳🥳🥳🤩🤩🤩🤩

Catherine say 0:04 0:05

Catherine say

Raise happy birthday to you😂

Raise happy birthday to you😂

You’re the coolest

Apple jelly really cool

You’re the coolest, uncle uncle Joe

Dude red eye came because you had no milk and no flour. Just saying

You’re pronunciation of Wagyu is hilarious

This is so delicious I got some at publix yesterday buy one get one free. I'm getting more today. I put it on my eggs and veggie sausage it was amazing. I got the red one and green one but I prefer the red one. Your daughter is adorable. Great review 🥰

❤👍👍👍👍

damn dude in madison?

Nice... True American culture!

You know what would be really helpful!!!? Times. How long did you smoke that thing!!!? How long did you let it rest!!!? What good is it to make a how to video if you are going to be so f*ckin vague with your instructions!!!!!!!!!?

Came out way too smal

They look like London Broil not English roasts???? English roasts have nice fat content.

I do a lot of homemade cooking and this looks great, you knocked it out of the park buddy. L.Porter from Haughton, Louisiana. gumbo country and fried catfish.

Good show