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Barton BBQ SmokeWorks
United States
เข้าร่วมเมื่อ 19 มิ.ย. 2020
Central Texas Goodness
วีดีโอ
Texas Smoked Brisket Boudin
มุมมอง 93910 หลายเดือนก่อน
This is one of my personal recipes that I have been developing over a few years. If you are a boudin fan then you are going to love this recipe! It is everything that embodies boudin with a Texas BBQ flare. Give this one a shot, you won't be disappointed. Ingredients: 10# Brisket 2# chicken liver 4 cups diced yellow onion 2 cups diced green bell pepper 2 cups diced celery 4 cups chopped green o...
Not Just Another Chicken Thigh Recipe - Chicken Muffins
มุมมอง 2642 ปีที่แล้ว
A tasty and fast chicken thigh recipe that can be fancied up with a sauce and sides or left as plain ol BBQ chicken. Barbecue Heat Gloves - www.magnechef.com
Beef Ribs - to membrane or not to membrane
มุมมอง 2073 ปีที่แล้ว
A straight forward, simple Texas style beef rib cooked on the most versatile grill around. Gimme that good 'ol salt and pepper along with some post oak and pecan wood and we can make magic! MagneChef BBQ Gloves magnechef.com/
Smoked Chuck Roast - on a weber kettle
มุมมอง 1283 ปีที่แล้ว
#shorts Little 2.5 hour smoke sesh on the weber kettle utilizing the snake method and some pecan chunks.
How to Smoke Spare Ribs on a pellet grill - in less than 4 hours
มุมมอง 85K4 ปีที่แล้ว
@bartonbbq #bartonbbqsmokeworks Today we are cooking a single rack of ribs, hot and fast. Don't wait around the pit longer than you have to, get them done and keep 'em juicy! Check it out and watch til the end to witness the spectacular finished product! MagneChef Gloves magnechef.com/ Crawford's Alamo Dust and Peach Spritz www.thebbqsuperstore.com/Crawford_s_Barbecue_s/2137.htm
Homemade Sausage Recipe - Beginner guide to making smoked beef sausage links
มุมมอง 26K4 ปีที่แล้ว
#bartonbbq #Sausagemaking Here is the ratios of each spice we used in this 25 pound batch. This is only a guideline, feel free to adjust to your taste. Per pound of meat (measurements in ounces) Salt - .18 oz Pepper - .10 oz Garlic - .12 oz Prague - .04 oz Hatch Chilies 2 pounds total Cheese 2 pounds total Grinder and Stuffer - www.waltonsinc.com
Picanha Steak grilled on the Weber Kettle
มุมมอง 1.2K4 ปีที่แล้ว
#bartonbbq Step by Step instructions for cooking a Picanha Steak on a Weber Kettle! We are going to show you the best method (in our humble opinion) how to grill this great this cut of meat and be successful in cooking it perfect every time! Check it out and give it a try, you won't be disappointed. Seasoning used - labarbaqoaco.square.site/
Snake Method
มุมมอง 3744 ปีที่แล้ว
#bartonbbqsmokeworks This is a video on the way I set up the snake method in my Weber Kettle for smoking.
Authentic Chimichurri Recipe
มุมมอง 3084 ปีที่แล้ว
#bartonbbqsmokeworks This video is the precursor to the release of our grilled Picanha video! Make this tasty authentic Chimichurri to accompany Picanha, Tri-Tip, any steak or protein for that matter! This stuff is great on everything!
Brisket Trimming - It all starts on the cutting board
มุมมอง 3574 ปีที่แล้ว
#bartonbbq #bartonbbqsmokeworks A video for the novice Pitmaster, easy to follow along with while learning to trim a whole packer style brisket. This is an aggressive trim video but it will turn you into a trim master. Save your trimmings and check out the upcoming how to make homemade sausage video and homemade burger grind videos coming soon. Affordable cutlery used in video Slicer knife www....
Grill Grates- Thinking of buying?-Product Review
มุมมอง 31K4 ปีที่แล้ว
#Bartonbbqsmokeworks Grill Grates- Thinking of buying?-Product Review This is a brief video description for those who may not be familiar with the Grill Grate products. www.grillgrate.com www.magnechef.com
Ribeye Steaks Cooked on Grill Grates
มุมมอง 17K4 ปีที่แล้ว
#bartonbbqsmokeworks Tips and tricks for cooking a ribeye steak on grill grates. Cooked over briquettes and hickory chunks, this video takes you through the process of cooking on grates while discussing temperatures and techniques that can also be utilized in SCA events. Products Used in this video: Heat Gloves www.magnechef.com/?v=1d20b5ff1ee9 20% off code, enter FIRMGRIP at checkout Seasoning...
Pork Steak on the Weber Kettle - Hickory Smoked
มุมมอง 2.3K4 ปีที่แล้ว
Pork Steak on the Weber Kettle - Hickory Smoked
All right, try it this afternoon…/ Where do you get that peach spritzer? I’ve checked the grocery stores, but they don’t seem to have them. I can’t find it. I guess I could use some kind of apple juice or something.
You are correct, you can use apple juice instead. You can order the peach spritz from Lonestar Barbecue Pro Shop in Helotes, Texas. Let us know how they turn out!
That Mi Amigo is good stuff ! And yes I saw those Magne Chef Gloves ! Great looking wings JB !
Yeah buddy!
Works every time with good ribs!!!! Thanks for the video.
Not much better to smoke on the weber kettle than some good pork steaks. That is a can't miss meal right there.
Guess it’s acts as barrier against flare ups?
Too bad you didn’t address the curing salt #1 issue. You promoted low-heat smoking but someone could get awfully sick without curing first. But the newbies won’t know that…🤦♀️
Thanks for stopping by. If you followed the recipe that is posted in the decription, as mentioned in the video, you would see a per pound ratio for Prague powder or curing salt. Adding this along with letting the sausage ferment/bloom in the fridge overnight is the proper technique for slow smoking safely. Is this what you are referring to?
What IR temp gun is that?
Good looking ribs
Appreciate it!
Great video!
Thank you, I appreciate it!
Looks great. 😎👍😎
Thank you!
Also remember to clean your grill
😂 yeah that too
Love this!!!! Looks amazing
Gracias amigo!
Damn those look great!
Thank you !
How much dose it cost?
How much does it cost to make? Hard to say since I use all brisket trimmings left over from competitions. you could add the cost of brisket per pound plus liver, rice and veggies. Maybe $4.50 a pound.
Approximately how long and what temp did you cook the brisket trimmings?
I cooked them at 275 until I liked the color. Probably 2.5-3 hours or so since they were small. Then foil them with some beef broth and make them tender.
Thank you!
1. What was in the spray bottle for the sprits? 2. I don't have the peach stuff, can I use apple juice instead? 3. How long did you let these rest and eas was the internal temp when you pulled them? Thanks! Great video.
Hello! Spritz was 50-50 water ACV. You can definitely use apple juice just be careful because it can burn with all that sugar if the liquid evaporates too much. I don’t let my ribs rest too long, maybe 15 mins. I always pull at probe tender but if I had to guess, I would say internal temp was around 208-210. Thanks for watching!
I’m right now doing thate😊😅
Let me know how they turn out!
Wooooo! Heck yeah JB. Nice work, great video/recipe
Thanks Zach!
Very good product.
Mannn I was skeptical but I tried it last weekend. I was shocked. Very good.
So, what’s the best way to season the grates. Onions definitely don’t work!!!
Hello, heat the grates up and get em screamin hot. You can utilize canola oil, grape seed oil or any high temp oil. Rub the oil on the raised ribs with a paper towel, using tongs or heat gloves. You can also use an onion in lieu of the oil! Check out the grill grate website for more info.
I aint mad at em!
Can you use these on a griddle?
Hello, I am sure you can use them on a griddle but I am not sure if they would get hot enough to sear. You want the top of the grate rib at 550-600 degrees.
Looks like you have two different sets of grillgrates. You initially show the grates recommended for a Weber kettle...3 separate parts then looks line you are cooking on the set recommended for the Napoleon 22, which covers more of the grill and is in two parts. The latter is what I ordered and what I recommend for the weber. It does cover the charcoal access but easy enough to move if more charcoal is needed.
Hello, nope I only used one set. It’s the set I ordered for a Weber 22.
Smoking it
Great video! Great steaks. Appreciate the tips.
Mine were over 200 internal after an hour on a traeger lol
Wow, what temp were you cooking at?
@@bartonbbqsmokeworks3727 310
Hot and fast!
@@bartonbbqsmokeworks3727 they came out good I just had to keep an eye on the internal. I liked this way better than 321.
Awesome!
My ribs got burned 🥺 I guess I will try less heat next time
What kind of pit are you cooking on?
I think I might try this out. But completely foil it. I like a crust sometimes but I’ll be cooking it for others as well. so I’ll have to see what they want.
If wrapping in foil make sure and start checking for tenderness after 1:15 mins and then every 15 mins after that. They can easily get overdone. My standard protocol at 300 is 2 hours smoke and 1:15 wrapped.
I just cooked a rack in 2 hours, 350 degrees on my smoker - so much better than waiting 5-6 hours! I never wrapped and they still cam out out plenty juicy, moist and tender! I was prepared to wrap or use a boat, but I was already probing over 200 degrees, so I just went with it. Just used SPG, turned out fantastic!
Excellent!
What is SPG?
@@hongkluver5861- salt, pepper, garlic powder.
@@hongkluver5861salt, pepper, garlic
@@hongkluver5861 Salt, Pepper, Garlic I believe.
Thinking about these for this year.
It’s a must!
Cool
Doing them at the higher temp don't you lose that smoke flavor?
Hi Jim, I have not found that cooking at a higher temp you lose any smoke flavor. I cook my competition ribs at 300 and they have plenty of smoke.
Do you sell the beef sausage and dose have pork skin on it?
Hi Joe, I don’t sell the sausage, just make it for myself and my family. The pork does not have skin on it. I use pork shoulders.
@@bartonbbqsmokeworks3727 I thought you were making beef sausage...
The video was beef sausage. You asked about pork skin, when I use pork I use the shoulder without skin.
Excellent content. Thank you
Thank you Karl!
tolle idee, wird ausproiert😋😋
wow super video, danke fürs zeigen.👍
Thank you Markus!
What temp do set the grill at?
300
Awesome guide! My meat comes out dry and "seperated" Do I need to add phosmix or some kind of binder so the meat sticks better?
What ratio fat are you using?
Man just got my grates today can't wait to fire up all kinds of beef, awesome video very helpful
Thank you!
I like the glaze added, looks beautiful.
What if you don't have the peach stuff?
Hey Bud, you can use any type of peach juice or nectar that you can find locally.
JB!!!! Good to see you brotha. Great chicken recipe
Thanks brother!
Well executed 🍺🍻🍺
Thanks brother!
So only the sear mark portion of the steak is making contract with the grate, preventing you from getting a crust over the entire steak. The marks are cool, but wouldn’t you prefer the entire steak getting a sear?
Yes Professional steakhouses get the malliard effect or crust on entire steak. This can be done by using the flat side of the grill grates.
Thanks for taking the time to walk through all that. They looked great!
They’re far too expensive for being simple extruded aluminum.
They sure look nice and moist to me, I have a pellet smoker and I am going to 300 F, at 225 - 250 they take hours and I don`t get the great color. I don`t wrap because I don`t like ribs that the bone pulls out of, I like a little firmness, I sure am gonna try that boat method, I too prefer a little crust, thanks for helping us out.
Awesome! Let me know how they turn out.