- 20
- 40 357
Texas Style BBQ by Brendan Lamb
United States
เข้าร่วมเมื่อ 17 มี.ค. 2022
Texas Pitmaster and Live Fire Cooking consultant, Brendan Lamb, has met tons of interesting and sometimes even down right intriguing people throughout his time being in the BBQ industry. Come sit with Host Brendan and his guests while we talk all things from meat to life stories. New episodes each week.
I hand made sausage and smoked it on an offset smoker.
I hand made some chipotle cheddar sausage and break down the process of properly smoking links on an offset smoker.
มุมมอง: 1 485
วีดีโอ
Peruvian Ceviche, Grilled Swordfish and Smoked Lamb
มุมมอง 250ปีที่แล้ว
Chef Mark McCourt and Pitmaster Brendan Lamb team up to live fire cook some lamb, swordfish, big eye tuna and redfish for their ladies.
I cooked desserts on a smoker.
มุมมอง 330ปีที่แล้ว
Brandy of Sweet Bees Bakery and my beautiful wife Ashley, have teamed up to make Peach Cobbler and Bread Pudding on our Workhorse 1975 offset smoker.
The best way to cook Tri Tip on an offset smoker.
มุมมอง 1.5Kปีที่แล้ว
The best way to cook a tri-tip steak is to reverse sear it on an offset smoker. What pairs even better with this traditional California steak? Home made Chimichuri of course.
We smoked a whole hog - Hog Hitters BBQ Team
มุมมอง 1.3Kปีที่แล้ว
We smoked a whole hog to raise money for Pediatric Brain Cancer. Hogs for the Cause fund raiser. Team members: Rich Pettitt Brendan Lamb Josh Swope aka Pops Post Big Daddy Karne Rich Chiarello Ethan Clare David Dan Dustin Reynolds John Wayne Shaw Rudy
I smoked Central Texas Style Spare ribs - Workhorse 1975
มุมมอง 17Kปีที่แล้ว
Easy way to cook Central Texas Style Spareribs. Done on Workhorse 1975
I tried a Reverse Sear Surf and Turf on my new Workhorse Pits 1975
มุมมอง 747ปีที่แล้ว
Ill show you how to cook a prime grade, NY strip, reverse sear as well as shrimp on my @WorkhorsePits 1975.
How to season your new offset smoker.
มุมมอง 9Kปีที่แล้ว
I just now got my brand new Workhorse Pits 1975 offset smoker with cowboy cooker. Its time to season her up!
How to smoke Wild Turkey so its not tough - Mallard Bay x Brendan Lamb
มุมมอง 406ปีที่แล้ว
www.MallardBay.com Music: "Me Time", by Brooke Graham Mallard Bay outdoors brought me a turkey, we spatchcocked, brined and smoked it. Recipe below: There are tons of ways to cook a turkey, the method we will use to day requires a wet brine as to infuse maximum flavor and a great texture. So that we can cook this bird most evenly possible, we will spatchcock the turkey. This requires us to remo...
Brendan Lamb x Nomad, Beef Ribs
มุมมอง 304ปีที่แล้ว
These Nomad grills are killer! Extremely portable, semi lightweight and easy to use. The grill doubles as a direct heat, charcoal grill and a pretty decent offset smoker in a pinch. Used in Video: Beef Short Ribs- Fiesta Mart Livia's SPG- www.amazon.com/Livias-Seasoning-Delicious-Grilling-Sprinkling/dp/B08QGYN462/ref=asc_df_B08QGYN462/?tag=hyprod-20&linkCode=df0&hvadid=509300839168&hvpos=&hvnet...
SXSW Ibble Expert Panel - Blamb Show x Aaron Franklin
มุมมอง 8862 ปีที่แล้ว
Brendan Lamb and Aaron Franklin sit down at the SXSW festival. Ibble Studios had an Expert Panel on the street for the festival. They brought in experts from industry all over. Pitmaster Brendan Lamb and Aaron Franklin give good inside point of view to the BBQ industry and where it is going.
Primitive Pits founder JD gives the Blamb Show the compete rundown.
มุมมอง 1.2K2 ปีที่แล้ว
Jimmy Daniel of Primitive Pits, Workhorse Pits, BBQ XO, American Cook Wood, joins Brendan, to talk about everything JD.
Come and Smoke it Festival at Indian Springs Ranch!!
มุมมอง 3042 ปีที่แล้ว
Matt Leon, AKA SmokeGameStrong, is bringing the heat at his Come and Smoke It Festival at the Indian Springs Ranch just South of Austin. Loads of good food from top tear pitmasters and lots of exotic animals to hang with! Watch as ibble follows Brendan along! Join in on the conversation, on ibble here. short.getibble.com/posts/7v2rKqfxZYZH8
Mark Black of Terry Blacks Barbecue talks shop on the Blamb Show
มุมมอง 4.1K2 ปีที่แล้ว
Owner of Terry Blacks Barbecue, Mark Black, sits down with Brendan to talk que history and operations.
John Bates of Intersteller BBQ invades The Blamb Show
มุมมอง 2182 ปีที่แล้ว
John Bates is an outstanding accomplished Texas chef! He currently owns and operates Texas Monthly's number 2 BBQ spot !
Cade Mercer of CM Smokehouse drops in on The Blamb Show
มุมมอง 892 ปีที่แล้ว
Cade Mercer of CM Smokehouse drops in on The Blamb Show
Yoni of Best Barbecue Podcast joins The Blamb Show.
มุมมอง 1592 ปีที่แล้ว
Yoni of Best Barbecue Podcast joins The Blamb Show.
Matt Leon AKA Smoke Game Strong on The Blamb Show
มุมมอง 962 ปีที่แล้ว
Matt Leon AKA Smoke Game Strong on The Blamb Show
Bill Dumas AKA the Sausage Sensei on The Blamb Show
มุมมอง 7862 ปีที่แล้ว
Bill Dumas AKA the Sausage Sensei on The Blamb Show
Chef Ara Malekain & Wayne Mueller on The Blamb Show
มุมมอง 2592 ปีที่แล้ว
Chef Ara Malekain & Wayne Mueller on The Blamb Show
How long did you cook it?
Finally I see somebody season with good ol animal fat. I roll with that inside and out. And no garden hose wash with letting it air dry. Thank God. Good job
Nice! But a little advice… Always cut against/cross the grain… makes for a less chewy piece of meat
Do you remember how long you cooked it wrapped?
About 30 min
Im a little confused. The hottest part is the underside, thats why a lot of people will cook certain cuts of meat fat side down to protect it *Heat rises up from the bottom). You started with the membrane side down and meat side up and then flipped meat side down and membrane side up right? Which side got more hours touching the grill grate is what I really want to know?
Good question. The membrane got more time facing down on the grates. The flip was a little trick to speed up the momentum that the temp rises on the meat side towards the end of the cook. Helps with color and tenderness I was looking for.
@@blambshow Thanks!
Lauren Compton, what a win, props
Home boy dating the sexy Lauren Compton. My man got himself some Wagyu meat! Best to Mark. Shes gonna be expensive and im not sure he can tame her.
Looks yummy wow
Just beautiful
Looks good man nice mahogany color love that pit waiting on mine. 👍
I don’t agree with the way you started your fire or the way you cut them meat side up but I gotta tell you bro, those were the best looking ribs I’ve seen on TH-cam period! Everything you did in between was perfect! KEEP SMOKING!!!
Thank you man. Much appreciated. Yeah the fire thing was a one time deal.
Very nice! The ribs looked absolutely delicious! I like your approach to prepping & cooking them, very direct and to the point. I don't ever take the membrane off either. When I cook ribs for people, some ask me to leave it on. I think it's like a good hotdog or sausage casing. When you bite it, you get that nice little snap. Great video, my friend 👍
Exactly
Amazing trimming skills. That knife is sharp wow
Post a link to the two-tone pit in the comments here :)
Outstanding!
The damper is installed incorrectly. It goes on the inside of the door
New Subscriber. Keep the videos coming
Nice job!
Thank you! Cheers!
I tried my hand at sausage for first time a few months ago. No easy task, especially by yourself. Do you find that style manual stuffer helps? I only has the electric grinder attachment
I mean, for small batch, it does well. Just have to make sure and clamp your stuffer down. Especially running production by yourself.
I remember you from LA BBQ man! It's been a minute since I've seen you.
That’s where it all started! Have you been back?
@@blambshow I do the rounds. It certainly dropped to hit or miss after 2021 or so. I went a few months back and it was good
@@blambshow It is hit and miss.
Sorry.. to hot, to fast, too pink... And no that's not the smoke ring
Telling this to one of the best cooks in Austin, TX. I just wish I knew where your line started for BBQ, i'd be there tomorrow.
Well, Tri-Tip is better hot and fast. I cook to my preference which is rare/mid rare. Hard to get a smoke ring with less than an hour in the pit. Great smoke flavor too!
I like the way you play that banjo!! Lol
Man, those are some good looking ribs! Awesome pit too 🔥
Welp…. Now I’m laying in bed hungry. Thanks haha, we gotta come visit.
There is no video
Try and reload. Its there.
Tip from Cali...cut against the grain, especially with Tri-Tip!!! Cheers, enjoying your videos and Chimi recipe...gonna give that a try.
Came to watch how others finish a tri tip when using an offset smoker and everything was going great till he sliced it lol. Great video though
Outstanding my man! What’s your rub recipe?
Salt, pepper, granulated garlic, and (starts with an L, ends with y's). Try some paprika too if you're mixing up your own.
.. well that was a strange ending lol
Great ribs and a great video Bud!
NICE!!!
they look good, would it kill you to take a bite on camera
Like the color on them ribs 👍. Bit too over cooked/fall off the bone* for my preference though.
I was thinking same thing based of the cut over cooked. But a very well done cook. No disrespect towards video or the cook
How did she like it?
Loved it!
That smoker is legit! I will be watching more!
Looks great
She’s a beaut!!😍Love the vids, keep ‘em coming!!🔥
👏🏽
hell yeah those looked perfect. Impressive knife work at the end too!
How long did you cook wrapped
Love your style Bruh. New Sub here. And I need to add DAMBIT, those looked good.
Very nice. I see yours has 4 temp gauges but it seems they only sell like this with the trailer version ?
Shoot no idea.
Two racks = 4 probes. One rack = 2 probes.
Shrimp aren’t deveined, gross.
That's a beautiful pit. How much, and how long was the build time?
Can't wait to see some of your cooks on the 1975. It might be the lighting, but it looks like you got newer 24" pipe steel with the black look. Looks great!
Great video! I’ve got a 1969 coming this fall. Are you sure the bowtie goes on the outside? I thought it went on the inside.
Very nice.
Congrats on the new pit, I just got my 1975 about 10 days ago...I like the idea of keeping the patina up, I had thought Id have to wait a little while, but now I don't see why I couldn't do this every few cooks to keep her looking good...
"Promosm" 😢
Awesome!
Make a Follow up video of you making a stock from the spine you removed and then using the stock and the meat to make a turkey pie and/or turkey a la king
Great idea! I’ll work on it.
Really enjoyed this chat Brendan. Very natural conversation and lots of good info from Aaron. Look forward to your next episode of The Blamb Show. PS: That last question about using a coffee cure sure seemed like it was asked for a reason!