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Stones BBQ
United Kingdom
เข้าร่วมเมื่อ 6 ก.ย. 2013
I am a BBQ enthusiast based in the UK .
Over the last 30+ years I have progressed through using cheap throw away BBQ’s , Weber kettles , Kamado and my latest which is an offset . I have now moved into the world of pizza ovens …
I currently use the following BBQ’s and pizza oven :
Monolith Classic Kamado \tmonolith-grill.eu/uk/barbecue-monolith-classic/
Workhorse Pits 1969\t\twww.workhorsepits.com/product-page/1969-1
Gozney Dome pizza oven www.gozney.com/products/dome
My family also have a a BBQ hut (Grill Kota) which we mainly use in the winter
www.arcticcabins.co.uk/our-cabins/
Follow my journey learning (and making mistakes) using my BBQ’s .
Instagram :\t stonesbarbecue
Facebook :\t gary.stone.370/
Thank you !
Over the last 30+ years I have progressed through using cheap throw away BBQ’s , Weber kettles , Kamado and my latest which is an offset . I have now moved into the world of pizza ovens …
I currently use the following BBQ’s and pizza oven :
Monolith Classic Kamado \tmonolith-grill.eu/uk/barbecue-monolith-classic/
Workhorse Pits 1969\t\twww.workhorsepits.com/product-page/1969-1
Gozney Dome pizza oven www.gozney.com/products/dome
My family also have a a BBQ hut (Grill Kota) which we mainly use in the winter
www.arcticcabins.co.uk/our-cabins/
Follow my journey learning (and making mistakes) using my BBQ’s .
Instagram :\t stonesbarbecue
Facebook :\t gary.stone.370/
Thank you !
AC/DC For Those About to Rock (We Salute You) - with cannons live at Wembley Stadium 3rd July 2024.
Clip from live concert at Wembley Stadium London with amazing cannons !
มุมมอง: 309
วีดีโอ
Pork Belly Burnt Ends
มุมมอง 346ปีที่แล้ว
This video shows preparing and cooking pork belly burnt ends The seasoning was @Fire & Smoke Society Sweet Preacher I then cooked the pork on my @WorkhorsePits 1969 offset smoker BE MY FRIEND: 🎯Subscribe!: www.youtube.com/@stonesbbq Instagram : stonesbarbecue Facebook : gary.stone.370 Please like , share and subscribe to this channel. Thank you
Australian Jacks Creek Black Angus Brisket Cook
มุมมอง 721ปีที่แล้ว
This video shows my prep and cook of a Jacks Creek Black Angus Australian brisket purchased from John Davidsons butchers in Inverurie Scotland. The seasoning was Goldee's Brisket seasoning from Goldee's BBQ I then cooked the brisket using the Goldee's / @jirbybbq method as below: I cooked the brisket until it was fully cooked and then removed from the smoker and wrapped in foil with a small amo...
Making sausage over the Easter weekend and smoking on the Workhorse Pits 1969
มุมมอง 442ปีที่แล้ว
In this video I will show you how I made 'House' mild sausage and cooked it on the Workhorse Pits 1969 offset smoker The ingredients were as follows : Pork shoulder Beef Hard fat 16 # pepper Salt Pink curing salt Garlic Paprika Skimmed milk powder Iced water After grinding and mixing the meat the binder , spices and water were mixed together. Once the sausages had been made they were put in the...
Neapolitan Pizza in Wood Fired Oven
มุมมอง 210ปีที่แล้ว
This is my creation of a Neapolitan Pizza on my Gozney Dome wood fired pizza oven. I used 62% hydration. Tomato sauce base Mozzarella cheese Pepperoni Salama Ndjuda
St. Louis cut ribs on the Workhorse Pits 1969
มุมมอง 8K2 ปีที่แล้ว
St. Louis cut ribs on the Workhorse Pits 1969
Beef Shortribs on the Workhorse Pits 1969
มุมมอง 9K2 ปีที่แล้ว
Beef Shortribs on the Workhorse Pits 1969
Beautiful Pit!!
Magnificent
Missing your BBQ videos. Hope you start doing them again soon!
Missing your BBQ videos. Hope you start doing them again soon!
Thank you . Definitely will do .
@@stonesbbq Looking forward to it!
Wonderfull
Wow, do they look fabulous! I always thought there are more spices than that in sausage. That is truly a monster of a meat grinder.
Cool
I need to try this….
Best looking brisket I’ve seen on yt
COWBOYS 🤠 SUPERBOWL
This is making me hungry and I just ate good food.
It "fastens" to the stand right?
Juicy as !
Meanwhile I was screaming at the tv ... cut the mohawk offf 😫
Keep the hype train rolling
To the roses yes
Thank you . I’m sure it will be perfect 👌
Very juicy indeed! Cooking my first 1969 brisket in just a few days for a Mothers Day gathering. Hope it's as good as yours.
Just had it Saturday, everything was fire!
How was the lines?
@claytoncrain99 we were there first . Lines got pretty long but everyone seemed happy to be there !
@@claytoncrain99 I went on a saturday in April, got there about 9 am. We were sitting just a little behind the last smoker so about the first 1/3 of the line. We waited an hour after the door opened to get food. But waiting in line talking to other BBQ fans all enhances the experience! I don't think it would have tasted as good if there was no line haha
Nicely done on all of the food! What did you do to season the exterior of your smoker? It looks dark, even and great!
Thank you . I used boiled linseed oil on the exterior
How do you like your smoker? I have a deposit down on the same model and should have it by end of month..
I love it . Keeps very steady temperatures . I am sure you will enjoy using yours 👍
Can some please give me a rough estimate of the width of the1969? Im trying to find a cover on Amazon and i see the length is 76 inches long.. abt 56 inches tall with the stack down.. but nothing on the width. Thank you so much.
I will take a look later and let you know
@@stonesbbq yes pls let me know as soon as you can pls. I really appreciate it. My 69 should be arriving anyway now. 😊 Thank you sir.
@@stonesbbq dont forget about me pls. much appreciated
I’m new to your videos, so forgive me if I’ve missed this in another video of yours, but if you use a paper towel to grip the membrane, it makes it so much easier to pull off. Ribs look great! Can’t wait to see more bbq videos with your 1969!
I just ordered one. Can’t wait.
I’m sure you will love it 👌
Similar assembly experience with lifting the Dome into place .. wife couldn’t handle her end .. had to ask the neighbor to help. Now I owe him a few pizzas .. 😆
Cmon buddy more videos please 😢
I know , I’ve been slacking !!
New Sub Here! That is a beautiful 1969 and that brisket was super juicy!!! As soon as you started to slice it, juices were flowing all over your Boos Block! Holy Moly! Great job! Smoke on, brother!
Thank you for subscribing and for your comments ! I love the 1969 and it does turn out some decent brisket .
Dang! You got there early when I went I sat down about 5th in line at around 8:30
Tips on how to get the food? Expect to wait a few hours in line?
It’s been about three years since they were ranked #1 in Texas so the hype has most likely gone down some. I would probably get there about an hour and a half to two hours before they open
Yessir! Goldees is the best!
Something about racing for food seems sad....
watched this one after the older brisket video you did - this one looks much better and way juicier. better set bark. just gotta trim a little better next time so its more aerodynamic so you wont get the pooling. other than that very nice job - looks delicious.
Thank you 🙏
My 1969 should arrive in the next few weeks. Can't wait! A couple of quick questions. 1) Are you still satisfied with your 10-inch splits, or do you prefer another length? 2) How many splits to you add per hour to keep the temp at, say, 250°F?
Exciting times ! Yes I’m still happy with 10” splits and I add 1 or 2 every half hour roughly
@@stonesbbq Thanks!
Skipped the pond!! Awesome 😊
We will be back !
What is that on the top side of the board leaning on the brisket? Looks like ham
It’s roast pork
I saw this a while back and forgot to comment. That's one of the best briskets I've ever seen, and I'm from Texas. When my 1969 goes into production next week, and I take delivery a few weeks later, I hope I can come remotely close smoking my own BBQ. Keep up the good work, and please post more content!
Thank you Bill . That is very kind of you . I am sure you will turn out some excellent food on yours .
I HAVE TO GET THERE!!
Well worth the trip
Goldeessssssss!!!!!!
Good eats! What was your turnaround on your order. I just ordered one. Also, on average how often are you adding splits?
Thank you . I am in the UK and picked mine up last year from someone that had a few in stock so was very lucky . I add a split every 30 minutes or so .
That bark was amazing! That is a Texas style Brisket right there
Thank you .🙏
I'm so close to pulling the trigger on the 1969. Nice brisket and good bark
I ordered a 1969 in January. Can't wait for it to be on my patio.
Did you order one? Prices have gone up, but they're still worth it. I have mine now, and it's a truly wonderful offset.
To clarify an earlier question, you have this oven under a roof. I want to put this in an outdoor pergola which has a roof about 5 feet above it. the chimney does not put out very hot exhaust that can damage/burn the roof? Does the exhaust go straight up or to the side at the chimney?
Yes this is under a roof . The exhaust goes straight up and you will be fine with 5’ above the chimney to your roof .
What cuts of beef and pork did you use for the sausage?
Hi , I used pork shoulder and beef brisket .
Im here before the channel gets famous!!! 🤍🤍🤍
Thank you . I can only hope 😀
I'm waiting for my stick. burner to be built by Midwest here in the UK so very keen to learn! Please tell me what the pan of tallow is for. Thanks. Lovely pit!
I bet you cannot wait ! I use some of the rendered Tallow to pour over the finished ribs
@@stonesbbq - Doh! I was really overthinking it! Talk about bleeding obvious!! I've been using charcoal and pellet grills for forty years but really need to step up. I looked at the Workhorse pits but decided to buy one made in the UK. The Midwest ones look very good! Thanks for all your great TH-cam videos!!
@@davidbondy8340 🤣. I am sure you will love your pit . More work than pellet or charcoal but better results in my opinion. Thank you for watching , I appreciate it !
you got the smallest tray at goldees ever
Bruh that’s the smallest tray? That’s crazy lol
Buy what you want to eat , not to impress others 🙄
Looks fantastic
Thank you
Love your monster chopping board!!
That brisket looks amazing! Which one did you prefer more? This brisket or the more recent one you posted on your channel 2 months ago? This one looked better and more juicer. Please let me know the methods of the better tasting brisket and what you learned please. Thank you so much.
Thank you . This one was very juicy and tasted lovely . I definitely prefer the foil boat method for cooking . I find it much easier to control and it ends up with a great bark .
@@stonesbbq Great to hear. The bark looked incredible.
Looks really good!! Any cons you have with the 1969? BTW next time you should of taken a bite out of one of the ribs and showed us your reaction on how they tasted :)
Thank you . I really don’t have any cons with the 1969 . It cooks perfectly and holds plenty enough for me . Next time I make some I will do the taste test !! I do put photos up on my Instagram also which may show different images . I am @stonesbarbecue .
@@stonesbbq Good to hear there's no cons. But would you say this grill can cook the best bbq you've ever had? Like Texas style?
@@rupman27isback Good question ... I would say that this offset can cook better than I can . It cooks better than any other BBQ I have owned ( for various reasons ). On any offset it is all about fire management and Workhorse pits or Primitive Pits cook extremely evenly across the grates.
@@stonesbbq glad to hear. thanks again.
@@stonesbbq One last question.. I keep hearing people complaining that the 75 needs a counter weight for the lid.. How heavy and annoying is the weight of the lid of the 69? Is it necessary to have it? Appreciate it.
Gorgeous smoker. I wanna get the 1957. You think it will have even temperatures and cook similar to your grill? And why does it say "NSA" on the back of the smoker? Is that removeable?
Thank you . I am sure the 1957 will have even temps and definitely cook just as well . The NSA is an original marking on the steel stock used to build the smoker . I am sure it could be rubbed down but I like it . It gives character . Most that I have seen don’t have marks on them .
@@stonesbbq Thank you for replying back. I have noticed some barrels having some kind of faint yellow numbers on them. But yeah it's def not a big deal, I was just wondering. So now I'm actually on the fence to get the 1969 like yours haha. I think it just looks perfect.. I like the medium size design. The 57 might look a little mini for me. I'll sleep on it and decide. :D
@@rupman27isback I like the added letters on the smoker as it gives it a bit of originality . If you think you might prefer the 1969 then I would say if the funds allow go for it otherwise you will always wish you went for the bigger option
@@stonesbbq True that! Thank you!
Looks magnificent !
Thank you
What an annoying ass song AAAAAAAAAAAAYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY