![Taskers BBQ Supply](/img/default-banner.jpg)
- 47
- 528 520
Taskers BBQ Supply
United States
เข้าร่วมเมื่อ 1 ก.ค. 2019
Hello everyone, i'm Stephen and I own Taskers Barbecue Supply! This channel is dedicated to tutorials, tips, and tricks for making your BBQ game better! We are dedicated to pellet grills and making sure you succeed at using your pellet grill to the fullest! We do plenty of cooking, tutorials, and reviews to bring you the most up to date and need to know information possible. Fallow our videos and you’re sure to impress and guests!! We also have a Facebook page. At our retail location in GlenDale, WV we sell pellet grills, pellets, rubs, sauces, and accessories!
If you enjoy what we are all about please subscribe!
If you enjoy what we are all about please subscribe!
How To Make Perfect Pizza On The Grill - Napoleon Prestige Pro 665
Looking for new ways to use your grill? Or maybe some new ideas for pizza night at home, we have you covered! Follow these simple steps to produce some incredible pizzas right from your propane grill! Pick up a Napoleon Pizza Lovers kit for all the essentials you'll need.
#taskersbbq #napoleon #pizza #grill #pizzastone
#taskersbbq #napoleon #pizza #grill #pizzastone
มุมมอง: 11 006
วีดีโอ
Brisket Nachos with Queso
มุมมอง 2932 ปีที่แล้ว
With the Superbowl right around the corner we wanted to show you a game day favorite you can make with leftover brisket, or like us, freshly smoked brisket. We top it off with queso cheese, mexican cheese blend, Lems Meat Varnish, jalapenos, and some sour cream and oh boy do they look good!! These will definitely be a fan favorite! #brisket #nachos #queso #brisketnachos #lemsmeatvarnish #tasker...
Unboxing and Review - ChefsTemp FinalTouch X10 Cooking Thermometer
มุมมอง 2132 ปีที่แล้ว
Join us as well open up our new ChefsTemp FinalTouch X10 Cooking Thermometer, talk about the features and details of this beautiful and advanced instant read thermometer. We also do a head to head comparison, and temperature testing. Then we give our final thoughts after some real life testing with our team and family members. Check it out for yourself : www.chefstemp.com/product/finaltouchx10-...
Spatchcock Turkey - Quick and Easy Turkey
มุมมอง 3962 ปีที่แล้ว
Want to learn how to smoke a full turkey quick and easy on a pellet grill, smoker, or charcoal grill! this method takes a fraction of the time to cook your turkey to perfection, as well as makes preparing the turkey a 10 minute job! Your thanksgiving cooking just got much easier, just follow us as we show you step by step how to make the best turkey you will ever have! Dont forget to check out ...
Whole Hog On The Smoker
มุมมอง 31K2 ปีที่แล้ว
We travel to PA and smoke a whole hog on-site for a customers party! They requested we cook the hog on site and present it "racer" style for the guests to pull meat off of, so we made it happen. Using our Assassin Smokers 48 and some Jealous Devil Charcoal! We hit a few bumps along the way with cameras and lighting but the cook went flawlessly! We would like to thank Headly Meats, UTZ Works, an...
How To Smoke Ribs On a Kettle Grill
มุมมอง 5723 ปีที่แล้ว
Want to learn how to smoke amazing, tender, and flavorful ribs on a charcoal kettle grill? This is the video for you, we take you through the entire cooking process of making the best ribs to ever com off your kettle! #ribs #kettlegrill #jealousdevil #spareribs #napoleon #howtobbqright #taskersbbq
Pellet Grill Seafood Bake
มุมมอง 3.8K3 ปีที่แล้ว
Want to have a seafood boil at home without the "boil" then follow along as we show you how to bake some amazing seafood in your pellet grill, we even prepare some corn and potatoes to go along with it! This method can also be used on other grills as long as you can keep temps low enough. Want $25 off your first Crowdcow.com order?? Use our code : www.crowdcow.com/l/rpnozp3yema
Jealous Devil Jax Pellets Review
มุมมอง 4.9K3 ปีที่แล้ว
Today we review a new company to the wood pellet game! Jealous Devil!! JD has been making some of the best charcoal on the market for years and now they put their foot in the ring of bbq wood pellet companies, and spoiler alert....i think they will be a major player of the wood pellet industry if they keep this up!!
Steak Cake Tutorial
มุมมอง 6023 ปีที่แล้ว
In this video we show you exactly how we made our "Steak Cake" out of 3 THICK cut ribeye steaks and a filet mignon with homemade mashed potatoes for icing and topped it with candied bacon roses! For our first try it was outstanding!! DONT FORGET TO SUBSCRIBE!!! #steakcake #steak #cake #meatcake #meatandpotatoes
Filet Mignon On The Grill - Crowd Cow Coupon Code
มุมมอง 6253 ปีที่แล้ว
Using our Napoleon Prestige Pro 665 we do a low and slow cook on some beautiful Filet Mignon's from Crowd Cow. We utilize our smoke tray to add some whiskey barrel smoke chips to give some extra flavor, then finish them off on the Napoleon Sizzle Zone!! If you want $25 off your first order from crowd cow click our link here: www.crowdcow.com/lrpnozp3yema If you would like to help our channel gr...
Japanese A5 Wagyu Test - CrowdCow.com
มุมมอง 8983 ปีที่แล้ว
We finally get to cut open some of the Japanese A5 Wagyu we bought from CrowdCow.com, we slice it up and try two different methods of cooking it to see which we like better. Make sure you subscribe to see more videos of testing out A5 Wagyu cooks. Crowd Cow Coupon Link: www.crowdcow.com/lrpnozp3yema Patreon Link: www.patreon.com/taskersbbq
Crowd Cow Unboxing - Crowdcow.com Coupon Code - Part 3
มุมมอง 3463 ปีที่แล้ว
in this video we unbox another order from our friends at Crowdcow.com to showcase some amazing beef, seafood, and wild boar! check them out yourself and use our link below to get $25 off your first order!! Crowdcow.com coupon link: www.crowdcow.com/l/rpnozp3yema Patreon link: www.patreon.com/taskersbbq
Napoleon Sizzle Zone - Infrared Sear Station Test
มุมมอง 217K3 ปีที่แล้ว
Watch as we fire up the SIZZLE ZONE infrared sear station on our Napoleon Prestige Pro 665 to test out 2 different cooking methods for our dry aged New York strip steaks. One is cooked on the grill to an internal temp of about 110-115 then seared, the other is seared straight from room temp! Patreon link: www.patreon.com/taskersbbq #napoleon #sizzle zone #infrared #sear #steak #taskers
Smoked Duck On Pellet Grill - Duck Breast Recipe - Crowd Cow Coupon
มุมมอง 14K3 ปีที่แล้ว
Welcome back, in this video we show how to smoke some duck breast from CrowdCow.com on our pellet grill, using some Frag Out Flavor seasoning , then sear the skin on our Napoleon Sizzle Zone! Crowd Cow Coupon Code for $25 off your first order!! www.crowdcow.com/l/rpnozp3yema Patreon link: www.patreon.com/taskersbbq #duck #frag out #pellet grill #cookinpellets
BBQ Chicken Fail - When Grilling Goes Wrong!
มุมมอง 1.1K3 ปีที่แล้ว
Watch to see what GOES WRONG!! We attempted to bring you a video focused on making a rotisserie bbq chicken over charcoal but it turns out when you dont watch your temps closely and loose track of time it turns into a FAIL!! However we decided to use it as a learning experience to show that everyone is human and we all make mistakes, if your new to cooking or youtube dont be discouraged! Patreo...
How To Cure Your Own Bacon - Curing Bacon At Home
มุมมอง 4163 ปีที่แล้ว
How To Cure Your Own Bacon - Curing Bacon At Home
Buffalo Burgers - Ground Buffalo from Crowd Cow
มุมมอง 1814 ปีที่แล้ว
Buffalo Burgers - Ground Buffalo from Crowd Cow
Japanese A5 Wagyu Ribeye - A5 Wagyu - Crowd Cow Coupon Code
มุมมอง 3.6K4 ปีที่แล้ว
Japanese A5 Wagyu Ribeye - A5 Wagyu - Crowd Cow Coupon Code
Crowd Cow Unboxing - Crowd Cow Coupon Code - Part 2
มุมมอง 4324 ปีที่แล้ว
Crowd Cow Unboxing - Crowd Cow Coupon Code - Part 2
Pellet Grill Elk Burgers - Bacon Cheddar Venison Burgers
มุมมอง 2.1K4 ปีที่แล้ว
Pellet Grill Elk Burgers - Bacon Cheddar Venison Burgers
Wagyu Beef Brisket - Crowd Cow Coupon Code
มุมมอง 3244 ปีที่แล้ว
Wagyu Beef Brisket - Crowd Cow Coupon Code
Pellet Grill Beef Ribs - Beef Short Ribs
มุมมอง 7034 ปีที่แล้ว
Pellet Grill Beef Ribs - Beef Short Ribs
American Wagyu Steak - Crowd Cow Coupon Code
มุมมอง 4684 ปีที่แล้ว
American Wagyu Steak - Crowd Cow Coupon Code
How To Cook Chicken Wings On A Pellet Grill - Smoked Chicken Wings
มุมมอง 58K4 ปีที่แล้ว
How To Cook Chicken Wings On A Pellet Grill - Smoked Chicken Wings
Dry Aged Steak At Home - UMAi Dry Bags - Part 2
มุมมอง 1.8K4 ปีที่แล้ว
Dry Aged Steak At Home - UMAi Dry Bags - Part 2
Pellet Grill Smoked Roast - Mississippi Pot Roast
มุมมอง 2.3K4 ปีที่แล้ว
Pellet Grill Smoked Roast - Mississippi Pot Roast
Look good
Good review! Just picked up 2 boxes !
Pumped the butt full 😮
what kind of quick disconnect do I need to hook my hose up. They should have provided one, don't you think?
Those sear marks need a bit of work. Not a pretty steak.
dude put your steak on grill on a 45 degree angle, perpendicular to grates. you pu your steak on an almost 180 degree angle. i can tel you never cooked professionally!
Your results are concerning. I just purchased and assembled the Prestige 500 with infrared side and rear rotisserie burner. I was expecting a much better result. I appreciate the effort but this is not a video that will help boost sales.
Tiny piece of constructive criticism.Increase the audio by about five or six Decibels period i've got my phone maxed out, and it's just a tad quiet. Other than that, keep doing what you do
Great video, Please do more cooks on this Assassin 48 beast. I know you used the water pan without water. Do you have any problems with grease management? Does all the grease vaporize off the water pan. i would love for them to covert the water pan to a drip pan with external drip bucket. Great job again
Please let the music down, the sound of the grill, natural background is much better. Great video, thanks!
I'm just one-tenth into watching this video. I'm sampling a number of videos featuring pork loin recipes/cooking techniques. I know how to cook but look for inspiration before I grill or smoke whatever meat I'm looking to prepare. I'm monitoring for microphone placement. Amateurs tend to pickup undesirable eating sounds at the end where the demonstrator finds it necessary to show themselves eating their final product. Noone needs to hear that. It is a turnoff and very undesirable. Also are long intro music segments with cheesy rock or deep South blues. It tends to be a cliche.
Thanks for those videos-you explain it better than on the Umai site
Nice vid. For a stronger flavor… which Cookin’ Pellets would you recommend?
I had issues with Chunx. Huge pieces, small pieces.. not consistent at all.. I just broke the huge pieces up. Less issue with their competition Lump.
WAW! This video is 3 years old and it's the first time I see all these technologies on a BBQ: Led lights (damn gorgeous) and infrared cooking in action. Did this model also come with a rotisserie system? Thanks a lot!
He says he's gonna show us how to make a pizza on a grill, and then he breaks out a Boboli! WTF! 😂
I know...ooooofffff
I noticed you put the steak right on the lit burner and then seared it. I want to try reverse searing. Have you done a video for that yet? Do you like reverse searing or do you prefer to put it on the lit burner and then sear it?
So we technically did both in this video, one steak got seared from raw, the other got seared after it was cooked to just below its finish temp. So I do both, I honestly like a reverse sear better in my opinion. Let them cook to within 10 degrees of your preferred finish temp, do a quick sear, then rest for 5 minutes.
What is considered filler wood? Oak and alder? That’s what I believe the big guys tend to use.
Nope. That's not edible at this point. Way overcooked with a weak sear. You gotta buy thick man steaks
It’s that color because they are dry aged strip steaks, if it was fresh it would look different. They loose a lot of the redness after cooking when they are a true dry aged. And they were about 1-1/2 cut.
Very informative
Do you see any issue with the pellets being in a box (not in a plastic bag) with moisture? Don’t you need to keep the pellets very dry? I’d like to see them add some oak to the blend. Great video thx!
So I’ve heard some people say that but in all honesty if I have moisture around my pellets I’m concerned no matter what they are in. Unless is a water tight container of course (Amazon water tight dog food containers work great) so I don’t worry about that as much since I keep mine away from any moisture. I do however like the storage, pouring, and storage of half used containers way better than bags.
OMG ! I just made a whole pork loin in my Masterbuilt electric smoker. I used an injector with fresh apple juice from my juicer, and covered the outside with mustard and a dry rub. I thin sliced a bunch of the finished pork and heated it up in Campbell's Golden Pork Gravy and put it on some soft Amorosa hoagie rolls to make some awesome roast pork sandwiches. I used hickory smoke. I've never tried any other woods. Should I have used apple, cherry, mesquite or pecan. I really like the smell and taste of hickory.
Sounds delicious, so for me cherry is king with pork, followed by pecan. Apple is great too and hickory is not a bad choice. I don’t necessarily care for mesquite but some people like it. Trial and error is the best way to develop the best methods.
So how big was this pig weight wise I’m doing one for New Year’s Eve
Nice job guys!
Thank you
Why do you set the cooking grid to the highest position on the infrared side burner?
That’s what Napoleon recommended, I honestly don’t see much difference either way.
What’s the internal temp you’re going for?
I would say 145 ish unless you like a more rare burger
How about 2 pizzas? At once double time?
I’m sure it could easily be done.
Extremely helpful , especially with not seasoning the skin and spraying with Pam , I will be doing a smaller pig in my workhorse offset
Awesome let us know how it goes!!
Loin is best at 140
Great video. We have been talking about doing something like this for a few friends. Glad I found this video.
Awesome hope you found it helpful!!
2:32 Oh that's just wrong. Why did I clinch up at that part?!? 🤣
Lmfao it was just excessive skin I promise 😂
Another great Tasker video. Can’t go wrong following Steven’s instructions,
Thank you!! I appreciate it!
Great video! Just have. A few questions if you don't mind. Would it be advised to soar parts of the pig (diamond) for the smoker? We have a wood smoker and I assume I have to just make sure the temperature is about 250 constantly for 8-12 hours? Do you also season the outside of the pig or just injection and season from inside?
Also for the injection liquid would you mind sharing what you used?
I’m sure you could but I don’t know if it would get good results unless you flipped it skin side down over a hot fire. If your looking for presentation like we were I’d leave it as is, yes just maintain a good even temp and watch the temps in the hog, you may need to rotate like we did. Nope only season the inside. Just spray pam on the outside during the cook (helps with color)
I believe we used butcher bbq pork injection powder mixed with spring water. Id recommend butcher bbq pork, sweet brine o mine from lamberts, or big papa smokers pork prod.
Really loved the video, been trying to get away from the 3-2-1 theory by going 275 for 2.5 hours than plus 2, going to try this, looks great. But, how do you keep your wife from kicking your ass for using the dining table for prep???
Instructions from Umai says leave all the purge on the meat...not wash it off
So glad I found your channel! We picked up a Napoleon Prestige 500 RSIB today and your video on the Sizzle Zone was one of the first to come up. We picked up the grill in Shipshewana, Indiana (Amish country) and then went the butcher shop and got some filets and other meats to grill up this weekend and for the 4th. We will follow this reverse sear method. Thanks for the great video!
Awesome I hope you enjoy it and let us know how they turned out.
I think it might be a lot cleaner to use cast iron pans on the grill, and then sear on the side burner…
That’s honestly a great way to do it as well, we use cast iron on ours all the time but you would be surprised how clean that burner stays doing it this way.
U still liking this grill after two years?
Absolutely, still use it at least once a week (we have 5 grills so we rotate lol)
New sub. here Names Bobby
Nice to meet you, thanks for the sub!
Awesome Video
Thank you
👍👍👍👍👍
Nicccce! The 160 is perfect just the way I like it 👍
That’s the way some of our family likes it so that how I cook it.
thats to hot.....140 and the loin sitting for a hour is perfect
That’s also a good way, I would still take mine closer to 143-145 before resting, but some of our family like there’s to not be pink so we usually do 160
Nais 👍
Did your heat come up from the bottom of the smoker?
Yes, to an extent. The charcoal is in the bottom of the smoker but we do run a fan to circulate the heat. But I’d say 75% of the heat is from the bottom.
I dont like big flames on my meat/steak
It’s not for everyone, it can still be used as a side burner for cast iron pans as well.
I had a napoleon grill with sizzle zone and the sizzle zone was very good. However the rest of the grill was a sack of shit and it had to go to the dump in the end. Was so wrecked I couldn't even give it away. Weber for me for longevity but their sear zone isn't as hot.
Really? That’s very surprising, what model was it?
Funny I have two Napoleon 625's. One is 6 years old and the other is 10 years old. Neither one is in the dump and both work well. WTF!
Beautiful pig Super job thats the color you want on your hog Perfect
Thank you! Much appreciated!
Lmao 25 mins to cook a pre made pizza. Too funny. Stick with selling grills not cooking
I bet u it was burnt af at the bottom
I’ve done it time and time again and it turns out great! The crust is not fully cooked yet so it needs some time to finish baking as the toppings melt. This isn’t my first rodeo, if you knew anything about our bbq accomplishments you would know that. Maybe do a little research first.
Nope, just a nice crispy crust. We cook them like this all the time.
Thanks for this great demo!❤