Sir any tips kung sa local beef short plate or brisket ko gagawin to? Wala kasi access sa mga USDA at wagyu dito sa province namin pero may smoker ako d nga lang ako nakaka pag smoke pa ng beef Kasi sabi nila pangit daw quality ng local beef natin. Na try nyo na po ba? Ok din po ba? Salamat po sa pag sagot. Ngayon ko lang nadiscover channel nyo
I don’t recommend local beef, pork ribs or pork belly na local ok lang, pero sa beef the problem kasi is walang marbling sometimes concentrated yung fat sa isang area or halos wala, minsan the meat is tough din because of the diet or masyadong gumagalaw yung baka, unlike sa ibang country like japan walang ibang ginawa yung baka nila kundi kumain minamasahe pa Pero try mo pa rin sir malay mo
dude I hope you still continue making bbq videos. napaka informative ng channel mo.
Thanks for answering. Another, if you dont mind, how long before you spritz? 3 hrs? correct me thanks
I usually spritz after 2 hours from smoking, then every 1 hour after that, until i wrap it
what brand of beef are you using? how many kilos per slab?
do you also trim on the opposite side?
Not much on the other side, it doesn’t have a lot of fat
saan ka kumukuha ng lump charcoal? hindi ako makabili ng marami-rami, yung nasa palengke lang. lagi lang briquettes nakukuha ko.
Palengke lang ako bumibili, tamang kapa-kapa lang sa sako para malaman ko kung malalaki yung makukuha ko
Ano pepper grinder gamit mo?
Blender lang po gamit ko
Sir kapag na sealed mo na po ba sya , ilang days ang itatagal ng food ? Salamat po
It can last for a week in chiller and 30 days or more in the freezer
Sir any tips kung sa local beef short plate or brisket ko gagawin to? Wala kasi access sa mga USDA at wagyu dito sa province namin pero may smoker ako d nga lang ako nakaka pag smoke pa ng beef Kasi sabi nila pangit daw quality ng local beef natin. Na try nyo na po ba? Ok din po ba? Salamat po sa pag sagot. Ngayon ko lang nadiscover channel nyo
I don’t recommend local beef, pork ribs or pork belly na local ok lang, pero sa beef the problem kasi is walang marbling sometimes concentrated yung fat sa isang area or halos wala, minsan the meat is tough din because of the diet or masyadong gumagalaw yung baka, unlike sa ibang country like japan walang ibang ginawa yung baka nila kundi kumain minamasahe pa
Pero try mo pa rin sir malay mo
hello po sir, ask ko sana saan nabili ang angus beef?
I just find it online, theres a lot of pages in facebook that sell this kind of meats
Try BGM trading or Thy meat be done
Also isnt that too much rub?
No actually, it looks a lot but its only because there’s a lot of component on the rub, and the meat is also thick.